Veggie Bacon Frittata

Random weekend morning inspiration.  Loosely based on this:

http://www.myrecipes.com/recipe/artichoke-leek-fontina-frittata-10000001622435/

Our substitutions:
- slightly antique chard leaves instead of leeks
- red pepper instead of artichokes
- no fontina

It spent about 8 min in the oven & turned out quite tasty!

Remade on:
2015-03-30 for a backyard group brunch

Steamed Artichokes a la Darya

We were driving back from Monterey after J. got his scuba certification there.  It's almost a tradition to stop by the produce stands on the way back.  We loaded up on hyper-local Castroville artichokes, and Darya was kind enough to tell us what to do with them:

http://summertomato.com/how-to-make-and-eat-a-perfect-steamed-artichoke/

Remade on:
2014-05-03 with a different artichoke varietal (from N.'s coworker's garden), served with garlic aioli:

Tuscan Pork Belly

From the pork belly obtained in J.'s pig butchery class:

http://www.taste.com.au/recipes/24814/tuscan+roast+pork+belly

We shortened some of the steps, like the marinade time.  It came out a bit tough for pork belly, but still tasty.

Hearty Chicken Curry Soup

N. randomly found curry power in the office's kitchen:

We had a bag of Bob's Red Mill Grains & Beans soup mix lying around.  Recommended on its back was chicken curry soup:

 Naturally, we added chard and used celery as an onion substitute.

Recipe:
http://www.bobsredmill.com/recipes_detail.php?rid=1686