Lopez Island Farm

Lopez Island Farm

Grassfed Lamb, Pasture Raised Pork and Specialty Foods   

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Recipes Featuring Lopez Island Farm

Apple Peach Chutney 

Veggie Frittata
Serves 2

1/2 cup chopped red onion 1 clove garlic finely chopped
1/2 cup chopped fresh basil  1/4 cup chopped fresh parsley
1 cup fresh spinach, roughly chopped 1 cup chopped mushrooms
2 tsp chili oil 1 tsp salt
freshly ground pepper 2-3 beaten eggs
1 cup shredded Monterey Jack cheese 1/2 cup each, asparagus, red bell pepper and zucchini, cut into 1/2 inch pieces
Lopez Island Farm Apple Peach Chutney
In 10 inch pan, sauté onion in 1 tablespoon butter for 2 min., add garlic. Cook for 1 minute longer, tossing continuously. remove frittata from heat. Drain any liquid that may have accumulated. Add beaten eggs to frittata and shake pan gently to distribute egg. Cook for 1 min. over medium heat on top of stove. Remove from stove and bake in 350 oven. Cook until egg sets completely, 8-10 min. Remove from oven. Sprinkle cheese on top and place pan under broiler until cheese melts. Cut into wedges and serve topped with a generous spoonful of Apple Peach Chutney.

Created by Chef Carol
Inn at Swifts Bay, Lopez Island, WA




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