A Wink to Spring

After making a resolution of eating more greens this year, I’ve begun incorporating more fresh produce into my day to day. Until recently, I would shy away from natural juices, especially those made at those funky smelling health food stores that I used to walk into to pick up a bottle of vitamin C. However, after hearing about the benefits of these juices by friends and family, I’ve started drinking a Green juice from my neighborhood health food store. It’s a bright concoction of celery, parsley, kale, spinach and cucumber, and in basic terms a salad in a glass. As I waited for my juice one afternoon, a curious bystander said it “smelled like summer.” It’s more like freshly cut grass, but in any case it’s a refreshing tribute to what awaits us in the Spring: sweet asparagus, tender artichokes and plump peas. 

In the meantime, here’s an idea to get you through the tail end of winter. 

Green (poached) eggs and ham 2 servings

5 creamer potatoes

1 green pepper, chopped

1 medium onion, chopped

1 garlic clove, minced

2 slices of prosciutto ham, sliced

White vinegar

4 eggs

Salt

Olive Oil

Boil the potatoes until tender(about 30 minutes). In the meantime, sautée garlic, onion and pepper for about 15 min. or until caramelized. Stir in the ham. When potatoes are tender, remove from pot and slice. Add potatoes to ham mixture. 

Fill up a small pot with water, salt the water and when it starts to boil, add a splash of vinegar. Carefully crack open an egg and place into a small bowl. Transfer gently into the boiling water. Repeat process for all eggs. Cook for 2-3 minutes and remove from water. Drain.

Divide potato mix between two dishes and top with eggs. Drizzle with olive oil and add salt, if desired.