Make-Ahead Sausage and Egg Brunch Enchiladas. --Photo by Lori Mama

Hey, dad. Let mom sleep in this Mother's Day while you do the cooking. There are a number of steps in this recipe but don't be deterred. They are easy to accomplish. Feeling lost? Get the kids to help!

Make-Ahead Sausage and Egg Brunch Enchiladas

by Kittencalskitchen

Ingredients   

• 1 pound sausage (Check with your favorite DCFM vendor.) Chop into small pieces or crumble
• 1 onion, finely chopped (Use a bunch of fresh green onions or ramps from the market)
• 10 (8 inch) flour tortillas (Check with Gitto Farm 'n' Kitchen)
• 1 1/4 cups grated cheddar cheese, divided (use about 2 tablespoons for each tortilla, can use more to taste)
• 6 large eggs
• 1 tablespoon flour
• 2 cups half-and-half cream
• 1 pinch cayenne pepper (Check with Savory Accents)
• 1 bell pepper, seeded and chopped (use green or red)
• 1/2 teaspoon seasoning salt
• 1 teaspoon fresh ground black pepper (or to taste)
• 1 1/2 cups grated cheddar cheese (or to taste)
• Sour cream (or plain yogurt)
• Salsa (Locally made and available from a number of DCFM producers.)  

 

Directions 

1. Grease a 13 x 9-inch baking dish.
2. In a skillet over medium-high heat cook the sausages with onion, crumbling the meat while cooking, until completely cooked; cool completely.
3. Place about 1/3 cup of the cooked sausage mixture down the center of each tortilla.
4. Sprinkle the mixture with about 2 tablespoons shredded cheese (can use more).
5. Roll up each tortilla and place seam-side down into the casserole dish.
6. In a bowl whisk together flour with half and half cream, cayenne pepper, seasoned salt, and black pepper until well combined.
7. In a bowl whisk the eggs with flour, cream, cayenne pepper, and 1/2 teaspoon seasoned salt and black pepper.
8. Add in the green bell pepper, then pour over the top of the tortillas.
9. Cover with plastic wrap and refrigerate for 1 hour or up to 8 hours or overnight.
10. Remove from the refrigerator 45 minutes before baking.
11. When ready to bake set oven to 350.
12. Remove plastic wrap. Cover with foil and bake for 25 minutes, then uncover and continue to bake for another 10 minutes.
13. Sprinkle about 1-1/2 cups of shredded cheese on top (can use more or less) return to oven for 2-3 minutes just to melt the cheese.
14. Let stand 15 minutes before serving.
15. Serve with sour cream and salsa.

 Adapted from   www.food.com 

 Roasted Balsamic Garlic Asparagus Appetizer

Roasted Balsamic Garlic Asparagus Appetizer. --Photo by Chef #8989810  

Roasted Balsamic Garlic Asparagus Appetizer

6-8 servings 

by Julesong

1. Preheat your oven to 400 degrees
2. Trim the asparagus: rinse the asparagus, cut about an inch off the ends, then use a vegetable peeler to take the outer layer off another inch of the remaining fibrous ends (easiest is to lay the spear on a flat surface then use peeler to gently take off the layer - careful, or you'll remove too much).
3. Place the trimmed asparagus in a single layer on a non-stick baking sheet, then spray with an oil mister or drizzle evenly with oil (or spray with pan spray).
4. Season with the sea salt and the freshly ground pepper.
5. Place in oven and roast for 8 minutes (don't overcook).
6. Meanwhile, in a small saucepan over very low heat melt the butter and extra virgin olive oil.
7. Add the sliced garlic and simmer (again, over very low heat) for 5 minutes - careful not to burn.
8. Remove from heat and add the soy sauce and balsamic.
9. When asparagus is done, remove from the oven and place in a container which has an airtight cover.
10. Place the garlic from the balsamic mixture on the asparagus; whisk the balsamic mixture well (I use a pigtail whisk) and pour it over the roasted asparagus.
11. Cover tightly, shake, and place in refrigerator to chill (please note that the asparagus is still hot in the container, and that covering them and adding the sauce at this point will continue to steam them a bit for a few minutes).
12. Chill for at least 4 hours before serving, then place attractively on serving platter.
13. Goes well as part of an antipasto course!
14. Note: although I used these as an appetizer/snack, they could also work quite well as a side dish.

We strive to keep this list as accurate as possible. We probably  missed an item or two that is at the market or listed an item as available when it is not. Chances are that not all items mentioned or listed below will be at each market.  If you see an item at the market that is not listed here please email bill@dcfm.org so we may update the list. 

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Fresh Vegetables
Arugula
Asparagus
Basil
Beets
Cilantro
Corn (frozen and popped)
Dill
Garlic
Herbs
Lettuce
Mini Cucumbers
Onions (numerous varieties)
Parsnips
Potatoes (several varieties)
Radishes
Ramps
Sweet Potatoes
Shallots
Salad mixes
Spinach
Sweet Peppers
Sweet Potatoes
Swiss Chard
Tomatoes (fresh, canned, and dried)

Turnips
Water Cress

Oyster and Shiitake mushrooms from Ramsay's Mushrooms.

(East Mifflin St.) --Photo by Bill Lubing

Meats (Grass and grain fed)
Angus beef
Beef
Brats and sausage
Chicken
Conventional cuts
Duck
Elk
Emu
Ostrich 

Trout (fresh and smoked)

Ham
Bison
Highland beef
Lamb
Pork
Salmon
Venison
Special cuts
Fresh and smoked trout
Smoked salmon
 

Plants

Bedding plants 

Floral arrangements

Hanging baskets 

Herbs (starts and potted)

Potted flowers

Delicious, freshly baked cinnamon rolls from
Sweet Street Bakery (East Mifflin St.) --Photo by Bill Lubing 

   

Specialty Items
Apple Cider
Black Walnuts
Bloody Mary mix  

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Eat well by eating local.