The words “farm to table” conjure up images of fresh produce still warm from basking in the summer sun. A basketful might be sitting on your kitchen counter right now, awaiting your next meal. You may be searching for recipes that can be enhanced by your bounty.
Lunch salads and dinner sides are what often come to mind. I’d like to share with you a few great ways to begin your day with a farm-fresh breakfast. Breakfast tacos are quick and easy, with a great variety of flavor combinations that will make your tastebuds crow like a rooster at daybreak.
I’ve given recipes for some of my favorite combinations. The process is simple and similar for all three of the following recipes. Be bold and try your own combinations. Anything you love in an omelet can be used in a breakfast taco. Of course, everything tastes better right out of the garden or from your local farmstand.
Salsa Fresca
- 5-6 fresh tomatoes, quartered; squeeze out seeds
- 1/3 bunch fresh cilantro leaves; no substitutions!
- 1 red or sweet onion, cut in 1-inch chunks;
- (I personally think salsa tastes the best if you use half sweet onion and half red onion. Try it!)
- 1 clove garlic, minced
- ½ fresh lime, juiced
- salt to taste
- pinch of sugar
Add all ingredients to blender and pulse about 5-8 times to get desired consistency. Pour into a serving bowl. Store remaining Salsa Fresca in glass jar, refrigerate for 7-10 days.
Spicy Omelet/Taco
- 2 large eggs, whisked well in a bowl with 1 teaspoon cold water and 1 pinch kosher salt
- 1 “taco size” soft flour tortilla
- 1 slice cheddar cheese
- ½ spicy sausage patty, cooked and crumbled
- ½ strip crisp bacon, chopped
- shavings of thin sliced sweet onion
- ½ thin-sliced jalapeno
Sauté all filling ingredients together until onions start to brown and jalapeño is softened. Immediately add the whisked eggs to the pan. Allow eggs to set for about 30 seconds. Using a rubber spatula, lift the edges of omelet and angle pan toward that side so that raw egg flows underneath, going around entire perimeter of omelet until no liquid runs off. The egg will still look wet. Press flour tortilla onto wet egg.
With gloved hand, hold on to tortilla while flipping pan. The tortilla should easily fall on to your hand; place tortilla side down onto hot pan. Add 1 slice of cheddar cheese and continue cooking until bottom of tortilla is golden brown. The egg will be fully cooked by now. Top with 1 tablespoon of Salsa Fresca. As you slide it onto plate, fold the taco in half. Garnish with sour cream and more Salsa Fresca.
Fines Herbes Sauce
- 1 Tbs. tarragon, chopped
- 1 Tbs. shallots, chopped
- 2 Tbs. chives, chopped
- 2 Tbs. flat-leaf parsley, chopped
- 1 tsp. lemon zest
- 3 Tbs. olive oil
- 1 Tbs. water
- 2 pinches kosher salt
- fresh cracked pepper
Add all ingredients to blender and pulse about 5-8 times to desired consistency.
On the Wild Side Omelet/Taco
- 2 large eggs, whisked well in a bowl with 1 teaspoon cold water and 1 pinch kosher salt
- 1 “taco size” soft flour tortilla
- 1 slice gouda cheese
- 2-3 oz. wild mushrooms or baby bella, cleaned and diced
- 1 Tbs. grass-fed organic butter
- ½ tsp. extra-virgin olive oil
- 1 pinch kosher salt and fresh cracked pepper
- 1 tsp. flat-leaf parsley, chopped fine
Heat an omelet pan over medium heat. Add butter and olive oil to pan. Add mushrooms and stir for 2-5 minutes. Cook until moisture has evaporated. Mushrooms should look tender. Add in the parsley and salt. Stir to combine.
Immediately add the whisked eggs to the pan. Allow eggs to set for about 30 seconds. Using a rubber spatula, lift the edges of omelet and angle pan toward that side so that raw egg flows underneath, going around entire perimeter of omelet until no liquid runs off. The egg will still look wet. Press flour tortilla onto wet egg. With gloved hand, hold on to tortilla while flipping pan. The tortilla should easily fall on to your hand, place tortilla side down onto hot pan. Add 1 slice of gouda cheese and continue cooking until bottom of tortilla is golden brown. The egg will be fully cooked by now. As you slide it on to plate, fold the taco in half. Drizzle with some of the Fines Herbes Sauce and serve immediately.
Bruschetta
- 3 small tomatoes, diced and drained
- ¼ cup fresh basil, chopped
- ¼ small sweet onion, minced
- 1 tsp. extra-virgin olive oil
- 1 garlic clove, minced
- ½ tsp. Italian seasoning
- salt and pepper to taste
Combine all ingredients in bowl and set aside. Store remaining bruschetta in glass jar; refrigerate for 7-10 days.
French Twist Omelet/Taco
- 3 slices crisp bacon, chopped
- 1 large egg whisked well in a bowl with 1 teaspoon cold water
- 1 pinch kosher salt
- 1 “taco size” soft flour tortilla
- 1 large slice brie cheese
- 1-2 tablespoons bruschetta
Heat an omelet pan to medium. Add bacon briefly, careful not to burn. Immediately add the omelet ingredients to the pan. Allow eggs to set for about 30 seconds. Using a rubber spatula, lift the edges of omelet and angle pan toward that side so that raw egg flows underneath, going around entire perimeter of omelet until no liquid runs off. The egg will still look wet. Press flour tortilla onto wet egg. With gloved hand, hold on to tortilla while flipping pan. The tortilla should easily fall on to your hand, place tortilla side down onto hot pan. Add 1 slice of brie cheese and continue cooking until bottom of tortilla is golden brown. The egg will be fully cooked by now. As you slide it on to plate, fold the taco in half. Spoon desired amount of bruschetta over taco and serve immediately.