I don’t know if I’ve ever mentioned it, but I love breakfast. Simple and delicious breakfasts with good ingredients can make you feel good all day. Since this is early spring and there is a lot of good fresh spinach in the garden right now, I thought it would be nice to share a recipe that I’ve used in my cooking classes for baked eggs with cream and spinach that has a sprinkling of Parmesan. Mmm, so good.
Another favorite is yogurt cheese with fresh seasonal fruit and maybe a little honey. If you’ve never had yogurt cheese then you are in for a real treat. You just need your favorite yogurt in the size container that you prefer and a coffee filter. Mix it with some seasonal fruit and you’ll find yourself sitting on the porch in the early morning with a cup of coffee, the newspaper and your yogurt cheese and fruit. You just won’t be able to concentrate on the paper!
Baked Eggs, Cream, Spinach & Parmesan
2 tablespoons butter
3 cups (washed) baby spinach
1/2 teaspoon grated nutmeg
4 large eggs
1/4 cup cream
2 tablespoons freshly grated Parmesan cheese
Salt and pepper to taste
Preheat the oven to 325°. Lightly spray (with non-stick cooking spray) 2 small gratin dishes.
Melt the butter in a large skillet over low heat and add the spinach. Cook for 1 minute, stirring, until spinach starts to wilt. Season with the nutmeg. Divide the spinach between the 2 dishes.
Break 2 eggs over the spinach in each dish. Pour 2 tablespoons cream over each dish and sprinkle with grated Parmesan. Season with salt and pepper to taste. Bake until the whites of the eggs are done, and the yolks are cooked to your preference.
Yogurt Cheese & Fresh Seasonal Fruit
You will need your favorite plain yogurt in the size container that you prefer based on number of servings you will need. Place a coffee filter into a strainer set over a bowl. Pour the yogurt into the filter. Place the bowl into the refrigerator and leave it to drain the whey off the yogurt. This will take a few hours, so I suggest that you do this on the night before you plan on serving it. The next morning you should have delicious yogurt cheese ready to use. Just put it in a bowl and enjoy it with some fresh seasonal fruit mixed with a little honey. If you want a little more tanginess, add some orange juice to the yogurt and fruit. Enjoy! Linda
By Kate Karam, Monrovia,
Photographs courtesy of Monrovia
It’s not only coastal gardens that have to deal with persistent winds – inland gardens at higher altitudes and those in flat, wind-prone areas get regularly battered, too. Since there’s nothing good about plants stripped of their foliage or rendered dry and desiccated by a gale force tempest, the solution might be as simple as using specimens that are just fine with it. Here are a few we recommend. But first, some advice.
Join fellow garden lovers, history buffs and music enthusiasts to discover the quaint towns and colorful gardens of Holland and Belgium in May of 2018.
This exciting journey will be hosted by nationally known host Eric Johnson, of Public Television's blockbuster show GardenSmart. Your river cruise begins in Amsterdam where you'll see works by Rembrandt and Van Gogh, Anne Frank's House, and see the city's most famous gardens. Then spend a full morning on the grounds of the most beautiful spring garden in the world-Keukenhof! Visit the picturesque Belgian towns of Bruges and Ghent as well as Kinderdijk, with the Netherlands' iconic collection of 19 authentic windmills that is a UNESCO World Heritage Site. In addition, history buffs will experience a captivating tour of the WWI trenches of Flanders and WWII Arnhem Battlefield of A Bridge Too Far fame. You won't want to miss this extraordinary garden adventure to Holland and Belgium.
Book by November 15, 2017 and save up to $1200 dollars per person!
To register call:
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