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Veggie & Eggs Skillet with Brown Rice

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This meal, inspired by a recipe in Barbara Kingsolver’s book “Animal, Vegetable, Miracle: A Year of Food Life” shows how very good a simple, “country cookin” kind of meal can be. The runny egg yolk really makes this dish: When it breaks, it coats the braised greens and creates a rich sauce of sorts. To get a nice runny yolk and set white, stick to the lower end of the recommended cook time and touch gently, or jiggle the pan, to test doneness.

Order by Sunday, December 13th, at midnight!

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