By: Audrey Hess
Mid-summer is an abundant time for fresh, healthy foods. What new combinations of flavors have you tried this season?
1 small chili pepper (minced) or ½ teaspoon chili flakes (if you like)
10 fresh mint or basil leaves, chopped
¼ cup fresh lime juice (about 2 limes)
- Put all ingredients in a bowl.
- Eat right away or cover and refrigerate 1 hour and no more than 3 hours.
A quick stove top meal called “Papa Egg” (“papa” is Spanish for potato) thrives on mid-summer bounty. The idea was inspired by local eatery fare I encountered while living in El Salvador, where a common dish was eggs sautéed with vegetables. At our house the potatoes and eggs are the foundation and from there any other veggie can be added—summer squash, tomato, garlic, onion, green or yellow beans, peppers, -- you name it!
Optional additions: 1 onion, 2 tomatoes, 2 cloves garlic, ½ pound green or yellow beans, hot or sweet pepper of any color
1 Tablespoon olive oil
¼ tsp salt (optional)
1. Wash and cube the potatoes, then boil them just until starting to soften (not too soft)— takes longer from “new”—freshly harvested—potatoes, so time will vary.
2. Chop additional veggies and sauté them in a large skillet in olive oil until starting to soften—about 5 minutes.
3. Add drained potatoes and continue to sauté another couple of minutes.
4. Add eggs to hot veggies and continue to cook over medium heat until egg fully cooked.
5. Sprinkle with salt if desired.