Simple and Delicious Omelet and Fingerling Potatoes. 

[Editor's Note: This recipe continues the DCFM Simple and Delicious series of easy to prepare recipes. With little more than a microwave oven, some microwave safe dishes, and a good knife and cutting board these recipes can be prepared almost anywhere -- in a dorm room, break room at work, or for those whose kitchen is the bare minimum.]

Omelets in the microwave!

The DCFM has all of the ingredients for you to make a delicious omelet or scrambled egg dish. All you need is a microwave safe dish, eggs, herbs, veggies, and cheese.

  

When you walk through the market let your imagination guide you. There are so many wonderful omelet ingredients it's hard to go wrong. We used cheese, green pepper, tomato and onion in ours. It turned out great!

  

Try garlic, mushrooms, spinach or any of the other ingredients available at the DCFM. There's precooked sausage, a multitude of cheeses, and plenty of salsa and other sauces to complement your omelet. 

  

Directions

1. Use butter to grease the inside of a microwave safe bowl.
2. Crack eggs into the bowl (We used three.) Use a fork to whisk the eggs.
3. Then add your favorite vegetables and herbs and a little bit of salt and pepper.
4. Mix everything together.
5. Microwave for two minutes, or until it has cooked well at the center.
6. Some microwaves may vary on power and cooking time, so be sure that the eggs are cooked all the way through before eating

  

Quick Dill Fingerling Potatoes

  

Ingredients

• Fingerling potatoes (Any amount or variety that strikes your fancy while walking the market.)
• A little bit of butter (1 teaspoon to 1 tablespoon)
• Pinch of salt and pepper
• Fresh chopped dill or any other herbs you find at the market.

Directions

1. Wash fingerling potatoes in cool water, pat dry, and slice larger potatoes in half
2. Place fingerling potatoes into a microwave safe dish. Add butter, salt, pepper and microwave on high for 4-5 minutes or until potatoes are tender
3. Sprinkle potatoes with fresh dill or other herbs and allow them to sit for 2 minutes
4. Enjoy!

  

    

Toasted sliced meat, peppers, and cheese sandwich. --Photo by Bill Lubing

 

[Editor's Note: Cindy Fricke from Cherokee Bison Farm submitted this recipe, using their sliced sandwich meat. You can use other selections of precooked meat available at the DCFM. A variety of peppers, cheese, and bread are also available at the market.]

 

By Cindy Fricke, Cherokee Bison Farms (North Pinckney St.)  

 

Ingredients 

• Sunflower oil
• Bison Smoked Sandwich Slices
• Your favorite market cheese, sliced - ours would be a combination of Pepper Jack and Mild Cheddar slices
• Fresh sweet peppers, thinly sliced, thin and long
• Bread slices - white, wheat, oat or wholegrain - choose your favorite
• Butter - softened to spreadable consistency

 

Directions 

1. Spread a thin layer of sunflower oil on your griddle or large pan and allow to heat up to medium-high heat.
2. Lightly sauté the sandwich slices and peppers on the hot griddle or heavy fry pan, mostly just to heat through.
3. Layer one bread slice with several fresh cheese slices, a slice or two of sandwich meat and several strips of peppers.
4. Top with 2nd slice of bread.
5. Butter the top slice on the outside and place, butter side down, on the still-hot griddle.  While that side browns, butter the bottom side, so the buttered side is down when you flip the sandwich.
6. Toast until each side is golden and your cheese is deliciously melted.
7. Halve your sandwich and dip in steamy tomato soup for a truly toe-warming meal!
8. * We prefer the sandwich slices lightly sautéed for this sandwich, but it's not necessary to do so as they are a ready-to-eat deli style meat, no cooking necessary.

    

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