Noticed that stone fruit was starting to show up at the Farmer's Market. Now look: peaches, apricots and white & yellow nectarines. I guess the drought has brought summer early.
Snowpeas and squash, too. The snowpeas are very sweet, we had some tonight with dinner. Used one of these zucchini for lunch.
Amazing good deals at Food 4 Less this week. Roast pork, 98 cents/lb. Also very firm fleshed Ahi Tuna & Snapper, both $4.98/lb. This pork I salted with sea salt, then rubbed with Smoked Paprika. 450 for 30 minutes, then turned down to 200 for a few hours.
OK, but now I wanna show the main dish. This was our lunch, and it was great. Free range organic eggs from local chickens, salt-cured anchovy, garlic, zucchini, safflower oil.
Salt cured anchovy. Way better than the stuff they put on pizza. Pull one out, wipe the salt off.
Like this. Wipe all the salt off, cut off the tail and fins. Then carefully pull the spine out as in the next picture below.
The bones are so small, you could just crunch them up, but might as well pull em out, it's easy.
Mince the anchovy finely.
Saute in medium low heat oil.
Add zucchini. Matchstick cut zukes work well for this too.
As you can see I got my dried oregano and minced garlic ready.
I like to brown both sides of the squash. Sorta like what happens when you do this to broccoli--gets nutty!
Add eggs. Vegans can substitute tofu.
Over easy, my fave. Like them slightly runny, especially these free range eggs.
We ate up the rest of the Anaheim Rellenos (stuffed with Butternut Squash) with this dish. Amazing. Anaheims were tastier than normal due to their thick skins.
Serve with slices of roast pork and tortilla. Cheers!
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