Earthly Eating

• Breakfast: Scrambled Eggs with Ricotta and Chives
Serves: 2

4 large eggs
1 tbs. chopped fresh chives
1/4 tsp. kosher salt
1 tbs. butter
1/2 cup fresh ricotta cheese
4 1/2-inch thick whole grain bread
Whole chives

Whisk the eggs, chopped chives, and 1/4 tsp, of the salt in a bowl until well blended. Melt the butter in a heavy medium nonstick skillet over medium high heat. When foam subsides, add the eggs and cook until they are almost done, but still runny in some areas. Tilt the skillet and allow uncooked parts to hit the heat. Stir the eggs to ensure solid cooking all around. Remove from the heat when done and add the ricotta and stir just to incorporate the clumps of cheese. But make sure some are still visible. Arrange the toast on the serving plate and top with the eggs.

• Lunch: Ham and Cheese with Green Olive Relish with Migas
Serves: 4

For the relish:
1/4 cup chopped pitted green olives
1/4 cup chopped drained roasted red bell pepper
1 tbs. extra virgin olive oil
1 tsp. chopped fresh oregano

Combine all ingredients in a bowl. Mix well, cover and refrigerate.

For the migas:
2 tbs, extra virgin olive oil
2 small garlic cloves, pressed
4 3/4 inch thick cibatta, cut into 3/4 inch cubes (about 4 cups)

Preheat the oven to 375 degrees. Stir olive oil and garlic together in a bowl. Add the bread cubes and toss well to coat. Transfer to a baking pan and bake until lighting toasted. Roughly about 10 minutes. Cool.

For the salad:
1 tbs. extra virgin olive oil
1 tbs. Sherry wine vinegar
1/4 cup finely chopped shallots
4 cups arugala leaves (lightly packed)
4 cups baby fristee
Kosher salt

Whisk the olive oil, vinegar and shallots in a large bowl. Add arugula, frisee and migas, and toss well. Season lightly with kosher salt. Divide salad among 4 plates.

For the eggs:
1 tbs. extra virgin olive oil
4 large eggs
4 ounces very thinly sliced cheese
4 very thinly slices ham or prosciutto

Heat the olive oil in a large nonstick skillet over medium high heat. Add the eggs; immediately cover top of each egg with cheese, dividing evenly. Cover and cool until the egg whites are just set and the cheese is softened. Carefully transfer 1 egg to each plate; top with the ham and season with salt and pepper. Top each egg with the relish.

• Dinner: Orecchiette Carbonara and Leeks
Serves: 4

4 bacon slices, diced
2 medium leeks, the white and pale green parts only, halved lengthwise and cut crosswise into 1/3-inch pieces
10 ounces oregghiette (ear shaped pasta)

2 large eggs, at room temperature
1/2 cup freshly grated Parmesan cheese, plus additional for topping
1 tbs. chopped fresh parsley

Cook the bacon in a skillet over medium heat until just crisp, roughly about 8 minutes. Using a slotted spoon transfer the bacon to a paper towel to drain. Pour off all but 2 tbs. of the fat from the skillet. Add the leeks and sauté over medium heat, until tender. Set aside.

Cook the pasta in a large pot of salt water until just about tender. Drain the pasta, reserving 1/2 cup of the pasta cooking water. Whisk the eggs and 1/2 cup of the cheese in a medium bowl. Gradually whisk in the pasta cooking liquid. Add the paste to the leeks in the skillet and stir to heat. Remove from heat. Pour the egg mixture over the pasta and stir until the sauce is creamy and eggs are no longer raw. Add some of the remaining pasta cooking water and stir in bacon and parsley. Serve the pasta and some additional cheese.
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Earthly Eating Recipe

Feta, Cherry Tomatoes and Red Onion Cracker Spread
Serves: 3

Place the tomatoes on the crackers, sprinkle with feat cheese. Top with onion and basil and serve.

Happy Eating!