Vivalon Harvest Connect Suggestions – Divorced Dad Eggs & Roasted Vegetable and Warm Potato Salad with Citrus Dressing
We’ve got two Recipes of the Week, courtesy of Ali and Baptiste, who lead the Harvest Connection cooking classes at Vivalon in San Rafael! They both whipped up these recipes based on this week’s box contents with almost no advance notice, just like they would for one of their classes.
Why two recipes? According to Ali, “For each class, typically we'd bring two recipes, and then I'd include them in the follow up email as ‘Baptiste's Suggestion’ and ‘Ali's Suggestion’ that afternoon and then the next week often someone will have used one or both.”
"My recipe is what my husband's dad used to make him and his sisters on weekends when they were doing their weekend's at their dad's house after his parents divorced and now he makes it for us. He uses anything he can from the box and is the one who called them divorced dad eggs."
You can read more from Ali here.
You can learn more about the Vivalon Cafe here and more about their programming and classes on the main Vivalon website.
Ali’s Suggestion: Divorced Dad Eggs
Butter
2-3 smallish potatoes, not peeled, cubed
½ an onion or a leek or scunion, diced
2 handfuls stripped and chopped greens (kale, chard, arugula)
6 eggs
3 slices American cheese
Baptiste’s Suggestion: Roasted Vegetable and Warm Potato Salad with Citrus Dressing
Asparagus — 1 lb, trimmed
Carrots — 3–4, peeled and cut into sticks
Cabbage — 2 cups, sliced
Potatoes — 1.5 lb, cut into 1-inch pieces
Hearty greens (kale/chard) — 2 cups, chopped
Romaine lettuce — 1 head, chopped
Mandarins — 2, segmented
Dressing
Olive oil — 1/3 cup
Mandarin juice 3 tbsp
Apple cider vinegar — 2 tbsp
Dijon mustard — 1 tbsp
Honey — 1 tbsp
Garlic — 1 clove, minced
Salt & pepper — to taste
Ali’s Suggestion: Divorced Dad Eggs
Dice your aromatics (onion or leek or scunion or green garlic that you have on hand) while you melt butter in your favorite skillet over medium heat. Cut your potatoes into cubes while you sauté your onion in the butter until it’s translucent. Add your potatoes and stir to coat in butter. Cover and cook over medium heat until your potatoes are fork tender, stir occasionally.
Once potatoes are tender, add your greens and cook until wilted. Crack your eggs into a bowl and beat them lightly. Add to skillet and scramble until they’re cooked to the level you prefer. Turn heat off, add slices of American cheese over the scramble. Serve.
Baptiste’s Suggestion: Roasted Vegetable and Warm Potato Salad with Citrus Dressing
Roast vegetables:
Toss potatoes and carrots with oil, salt, pepper. Roast at 400°F for 20 minutes.
Add asparagus and cabbage, roast additional 10–12 minutes until tender and lightly caramelized.
Prepare greens:
Lightly massage hearty greens with a small amount of oil and salt (2–3 minutes) to soften.
Combine with chopped romaine in a large mixing bowl.
Make dressing:
Whisk all dressing ingredients until emulsified.
Assemble:
Add hot roasted vegetables to greens (this slightly wilts them).
Toss with dressing.
Gently fold in mandarin segments last to avoid breaking.
