Welcome Primavera!

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Murcia

- Spain’s Garden -

This Spring we take you to the region of Spain called Murcia which is known as the “La Huerta de Espana” the Garden of Spain. Here grows the most lucious and flavorful vegetables we have ever tasted. The tomatoes, the fruits, the citrus and even the lettuce that usually is flavorless the one we tasted here has almost a fresh fennelly flavor to its that it is just delicious.

Fresh Vegetables are at the heart of Spanish diet, vegetables are eaten at almost every meal and many breakfasts like the recipe below is full of seasonal veggies. Food education is very important growing up, you learn from your grandmother and mother on how to eat and how to cook a few simple things and lots of families grow their own vegetables. Family recipes are still treasured and passed from generations and each familia has their own sazon or “secret sauce” on how to cook things. In my family the secret sauce was the mojos which are like a sofrito blended into a paste. We added this to everything and could whip up a meal in minutes! Before you cook these fantastic recipes here are some Chef Tips for keeping your veggies fresh.

Getting the best out of your Farmers Market Veggies

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Going to the Farmer’s Market means getting fresh and tasty veggies that are local and usually in season. Sometimes they are so beautiful that you buy more than you can eat and you don’t want them to go bad. Here are a couple of tips you can use to store them properly so they can last fresh as long as possible.

1) Store them in a plastic bag blow a big puff of air and close it. The carbon monoxide keeps them fresh up to 7 days. You can also place them in a glass container lined with paper towels that will work well too.

2) Do not wash them until you are ready to use them, if you wash them right when you get them they never completely dry out and will get soggy and last only about 3-5 days

3) If you bought too many greens remember you can always saute them and wilt them down.

Our Recipes are inspired by the local cuisine of Murcia, where 80% of the diet there are veggies,lots of rice dishes and lots seafood that come from the Mar Menor. They love veggies so much that they make their way in many breakfast recipes. Here is one we love made with our White Mojo!

Zarangollo Murciano

(Vegetable Saute Frittata)

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This Murcia inspired recipe has become a breakfast favorite, the saute veggies are barely “glued” by the eggs making this frittata a bit lighter and the flavor you get from the Mojos are just delicious!. Hope this becomes your new favorite breakfast too, it is great for a light lunch as well!

Yields 2-4

Ingredients:

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1 zucchini grated

1 carrot grated

2 cloves of garlic chopped or small shallot thinly sliced

2 tablespoons of White Mojo or Green Mojo

1 Extra large egg or 2 regular eggs whisked

3 tablespoons of Extra Virgin Olive oil

1/4 cup of cooked broccoli or asparagus cut small diced

Preparation:

In a glass bowl whisk the eggs add a pinch of salt and set aside

In a skillet at medium heat add the olive oil, shallots or garlic, zucchini,carrots, broccolini and White or Green Mojo and saute for 5-7 min until lightly browned

Lower the heat and flatten the veggies, add the eggs and shake the pan a couple of times so the eggs get evenly distributed.

Cook for 2 min, add the cheese flip over and cook for another 3 min.

Serve with a side of Avocado or a toast!

Spinach and Arugula with Toasted Pine Nuts and Golden Raisins

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Yield:  6 servings                 

Ingredients:

1lb of Spinach

10 oz of Arugula

3 Tablespoons of White MOJO or 6 garlic cloves sliced

2 Tbs.           Extra virgin olive oil

1/2 cup           Pine nuts

1/2 cup           Marcona almonds or slivered almonds

1/2 cup           Seedless golden raisins

10 oz            Baby spinach

Pinch of Salt and Pepper to taste

 

Method:

In a skillet at medium high heat add pine nuts and almonds and cook until fragant and slightly brown, about 1-2 minutes (be sure to keep them moving so they don’t burn) set aside.

Add raisins & pinch of salt.

Add the spinach and arugula and to the mix and sauté until it starts to wilt about 5 min

Add the White Mojo and stir as the spinach will continue to wilt at low heat about 3-5 min.  Add salt to taste  & serve immediately or pack for a picnic.