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SUMMER VEGGIE FRITTATA with SKILLET BURST TOMATOES

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SERVES 4

INGREDIENTS

  • 6 eggs
  • ¾ cup milk
  • 1 cob of Truck Farmer’s Candy Corn, steamed, and sliced from the cob
  • 1 cup Truck Farmer’s cherry tomatoes
  • ¾ cup mushrooms
  • 4 sprigs fresh oregano
  • 1 cup organic spring greens mix, chopped 
  • 4 slices provolone cheese, chopped
  • 2 tbls olive oil
  • Kosher salt and freshly ground black pepper

HOW TO MAKE IT

Step 1 Preheat oven to 400° F. Heat olive oil in an 8 in. ovenproof skillet (I use a cast iron skillet) over medium heat. Add cherry tomatoes, and oregano to skillet and sauté until the tomatoes burst – about five minutes.  Sprinkle with salt and pepper, and add corn and mushrooms to skillet, cook for several more minutes until mushrooms are softened.

Step 2 Whisk together eggs and milk.  Stir in chopped provolone cheese (you can also use shredded mozzarella) and spring greens.  Pour egg mixture over veggies in the skillet and add a fresh grind of black pepper on top.

Step 3 Bake until the center of the frittata is set, about 35 minutes.  Cut into wedges and serve with crusty bread, spring greens or hash browns.


JENNA'S SERVING TIP: My mom’s side of the family were truck farmers, and when I was little I learned how to count money by working at vegetable stand. I love buying fresh, local produce from the back of a truck bed!  The candy corn and garden-fresh tomatoes really make this meal special, but you can substitute any veggies you have on hand.

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BROILED PEACH & CHICKEN KEBABS with HONEY MUSTARD GLAZE

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INGREDIENTS

For the Marinade

  • 1/4 cup organic honey
  • ¼ cup dijon mustard
  • 2 tablespoons virgin olive oil
  • 2 tablespoons organic Braggs Apple Cider Vinegar

For the Kebabs

  • 1.5 lbs chicken breast
  • 3 ripe peaches
  • 1 yellow bell pepper
  • 6 oz of mushrooms
  • 1 medium red onion
  • Kosher salt and freshly ground black pepper
  • kebab skewers

HOW TO MAKE IT

Step 1 Whisk together the marinade ingredients in a small bowl.  Season with kosher salt and freshly ground black pepper. Cut the chicken breasts into 1 ½ inch chunks.  Toss chicken breast cubes in half of the marinade, cover and let rest in the refrigerator for a half hour, or overnight.

Step 2 Cut peaches in half and remove the pit, slice into sixths, and set aside.  Slice peppers, onion and mushrooms into 1 inch chunks and set aside.  Alternate skewering chicken, onion, peaches, pepper and mushrooms on metal skewers, or on wood skewers soaked in water for 30 minutes.

Step 3 When ready to cook, line a baking sheet with aluminum foil and set oven to broil setting.

Step 4 Place kebabs on baking sheet and baste with a few spoonful’s of the honey mustard glaze.  Broil for 30 minutes, turning every 10 minutes until chicken is cooked, and vegetables are tender and slightly charred. 


JENNA'S SERVING TIP: I love the summer char and flavor of these kebabs, especially served with a quinoa and cranberry salad.  You can also prepare them on a grill!

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Double Chocolate Brownies

Photos and text © Jenna Erickson

Photos and text © Jenna Erickson

INGREDIENTS

  • 1/2 cup (1 stick) unsalted butter, plus more for the pan
  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 6 ounces semisweet chocolate chips
  • 3/4 cup sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • parchment paper

HOW TO MAKE IT

Step 1

Heat oven to 350° F. Butter a 7 x 11 inch Pyrex baking pan (or an 8-inch square baking pan). Line with 2 crisscrossed pieces of parchment, buttering in between and leaving an overhang on all sides; butter the parchment.

Step 2

In a medium mixing bowl, whisk together the flour, cocoa, baking powder, and salt; set aside.

Step 3

In a medium microwave-safe bowl, combine the butter and chocolate. Microwave on high in 30-second intervals, stirring between each, until melted and smooth. Let cool slightly. Whisk in the sugar, eggs, and vanilla until smooth.

Step 4

Add the flour mixture and mix until just combined (do not overmix).

Step 5

Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool in the pan, and then holding the parchment paper overhang, lift the brownies out of the pan and transfer to a cutting board. Cut into squares and serve.


JENNA'S SERVING TIP: I enjoy serving these delicious brownies on a well-worn cutting board, paired with a mug of hot, French Press coffee, or a glass of red wine if the occasion calls for it!

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Photo Session at the Trade River Retreat Center

These images were made during a recent visit to Douglas Beasley's Trade River Retreat Center, near Grantsburg, WI.

Keeper of the Light | yours truly photographed by  Douglas Beasley  | Trade River WI | June 2017

Keeper of the Light | yours truly photographed by Douglas Beasley | Trade River WI | June 2017

Art Direction by Jenna J. Erickson. Photo by Mark Teresa

Art Direction by Jenna J. Erickson. Photo by Mark Teresa

Art Direction by Jenna J. Erickson. Photo by Mark Teresa

Art Direction by Jenna J. Erickson. Photo by Mark Teresa

Art Direction by Jenna J. Erickson. Photo by Mark Teresa

Art Direction by Jenna J. Erickson. Photo by Mark Teresa

Art Direction by Jenna J. Erickson. Photo by Mark Teresa

Art Direction by Jenna J. Erickson. Photo by Mark Teresa

Art Direction by Jenna J. Erickson. Photo by Mark Teresa

Photo by Douglas Beasley

Photo by Douglas Beasley