Marinated Egg Rice Bowl
These Korean-style marinated eggs are packed with spring Market ingredients! Soaked overnight in a combination of soy sauce, spring onions, honey, garlic, and more, the eggs absorb the delicious flavors, making for a hearty and tasty breakfast, lunch, or dinner.
Sarah Golibart Gorman
Ingredients
12 eggs
3 cups rice
3 cups water
1 bag dandelion greens, chopped*
2 tablespoons rice vinegar
Head of garlic, cloves sliced*
1 bunch of spring onions, chopped*
1 tablespoon sesame seeds
1 teaspoon red pepper flakes
1 cup soy sauce
1/2 cup honey or maple syrup*
1 tablespoon sesame oil
1/2 cup water
*These ingredients can be found at the Harrisonburg Farmers Market
Method
Add eggs in one layer to a large stock pot and cover with 1 inch of water. Bring to a gentle boil over medium-high heat. Once the eggs begin to boil, set a timer for 7 minutes.
After 7 minutes, remove the eggs from the boiling water and transfer to an ice bath. Set aside.
Prepare the marinade by adding the vinegar, sliced garlic, chopped spring onions, sesame seeds, soy sauce, honey or maple syrup, sesame oil, red pepper flakes, and water to a large mixing bowl. Use a whisk to combine until the honey is fully dissolved into the mixture.
Peel your eggs and add them to a refrigerator-friendly container. Pour the marinade over the eggs until they’re mostly covered. It’s ok if the top layer is exposed a bit. You can always make a bit more marinade to fully cover the eggs. Refrigerate overnight or at least 4 hours.
When ready to eat, rinse 3 cups of rice until the water runs clear. Add 3 cups of water and 2 cups chopped dandelion greens. Prepare the rice using your preferred method - on the stove top or your rice cooker.
Add rice to bowl and top with 1-2 marinaded eggs. Pour a bit of the marinade over the eggs and rice, sprinkle additional sesame seeds and enjoy!
Shirazi Salad
This dish is popular all over the Middle East and goes by many names, including Arab salad, Shirazi salad, Palestinian salad, Jerusalem salad, and Israeli salad. There are long-standing arguments over where it was first developed, but no one knows for certain. The recipe is nearly the same everywhere, with only small differences, like parsley versus cilantro and whether to include mint. Some versions leave out the bell peppers and in various places you can find home cooks including ingredients like feta cheese or chickpeas to add protein. This is a pretty classic version that you can find in many countries, either as a side dish or stuffed into a pita bread with meat or falafel or grilled vegetables. The Persian version has mint and red onion. [I added bell peppers, which are not usual, b/c available in the market now – or take them out]
Tip: If I’m serving this salad to children or people with sensitive palates, I leave out the red onion.
1 - 1½ lb. tomatoes
1 – 1½ lb. cucumber
3 bell peppers (I like to use a mix of red and one green for the color, but it really doesn’t matter)
½ cup red onion (optional)
1 cup parsley or cilantro
2 tbs. dried mint
1 lime
¼ cup olive oil
2 tsp. salt
1 tsp. pepper
*These ingredients can be found at the Harrisonburg Farmers Market
Method
Cut red onion into thin quarter moons. Soak in water to reduce harshness.
Cut tomatoes, cucumbers, and bell peppers into ½” dice and place in a large bowl.
Finely chop the parsley or cilantro and add to the bowl.
Juice lime into the bowl.
Add the remaining ingredients and stir it all together. Let sit for at least 15 minutes for flavors to meld.
Kuku Aabzi Herb and Spinach/Lettuce Frittata
Kuku, or kookoo, is the Persian version of frittata, but it has some key differences from an Italian frittata. Rather than a thick, creamy egg custard with a few bits of embedded stuff, the kuku is a light, airy egg structure that just binds together the main ingredients. There are many kinds of kuku, including different kinds of vegetables, meat, or seafood, but this herb and berry version is traditionally served for Nowruz. In Central Asia, they use barberries, but since those are not readily available in the US, dried cranberries have become a common substitute. The baking powder is what makes the eggs light and airy, if you don’t like your eggs that way, you can replace it with corn starch for an Italian-style custard.
10 eggs*
2 tsp. baking powder
1 tsp. salt
1 tsp. pepper
½ tsp. cinnamon
2 cups romaine lettuce or spinach*
2 cups herbs (any two or all three of parsley, cilantro, and dill)
1 bunch spring onion*
1 cup craisins or dried barberries
Olive oil
*These ingredients can be found at the Harrisonburg Farmers Market
Method
Preheat oven to 375 degrees.
Roughly cut herb bunches into 2-3” lengths. Roughly cut lettuce or spinach into 2-3” strips, cutting through the stems. Remove root ends from spring onions and cut into 2-3” lengths. Install the chopping blade on your food processor and put as much of these greens in the bowl as fits easily along with 2 tablespoons of olive oil. Pulse until greens are finely chopped, but not yet a paste. Repeat with any leftover greens and extra olive oil as needed.
In a large bowl, whisk eggs, baking powder, salt, pepper, and cinnamon until well blended.
Add greens and cranberries or barberries to the eggs, and stir until combined.
Grease a 9”x13” casserole dish with more olive oil, then pour in egg mixture. Bake until top is well-browned around the edges, about 40 minutes.
Let cool to room temperature and serve with yogurt.
