Recipes for CSA Week 8 | Sauvie Island Organics

Ingredients

• 1-2 tablespoons olive oil
• 2 (or more) Torpedo onions, trimmed, cut in half lengthwise and then sliced into thin half-rounds
• 3 medium potatoes, well-scrubbed (no need to peel) and cut into small (1/2-inch) chunks or dice
• 6-8 eggs (or whatever you have or want to use)
• some crumbled feta (optional)
• Salt, pepper
• However much lettuce you want/need to use, well washed and dried and torn into bite-sized pieces
• ½ Torpedo onion (or 1 whole one if you like onion!), very thinly sliced and soaked in ice water for 10 minutes
• 1/2 cup buttermilk
• 1/3 cup mayonnaise, sour cream or Greek yogurt
• Good squeeze of lemon juice or splash of white wine or champagne vinegar
• 2 tablespoons chopped fresh dill
• 1 teaspoon sea salt
• ½ clove garlic, finely minced or mashed
• Freshly ground pepper
• 1 large bunch chard, well washed and stems removed and saved for another purpose (you can add them to the onion and potato frittata above for instance)
• 1-2 small cloves garlic