Farmers’ Market Inspired Spring Frittata

Started with beaten duck eggs, chopped and sautéed blue oyster mushrooms, crispy smoked duck bacon, shallot and garlic. Seasoned with salt and pepper, placed the mixture into a ceramic baking bowls. Put them in a larger baking tray with water and baked until a toothpick was clear.

Hash-browns were made from cubing potatoes and frying in duck fat. Seasoned with salt, pepper and spicy Italian herb seasoning.

Salad consist of chopped tatsoi, red ruby mustard, beet greens, rainbow radish and ribboned carrots. Topped in a creamy basil dressing.

Products used,

Lacombe Fresh - Basil

Rainbow Acres - Carrots

MoNa Foods - Mushrooms

Bon Ton - Spicy Italian Seasoning

Thistle Hill Farms - Potatoes, rainbow radish, greens, shallot, garlic, duck bacon, fat and eggs.

What meals are you planning to create with fresh, seasonal and local ingredients?

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