Recipes

Pairs Well With

• Chardonnay

serves 4-8

Ingredients

1 ¼ pound zucchini, trimmed and grated on the large blade of a box grater

Kosher salt

2 tablespoons butter

1 serrano, trimmed and minced

3  garlic cloves, minced

7 farm eggs

2 tablespoons Green Valley Organics sour cream or Bellwether creme fraiche

Black pepper in a mill

3 ounces St. George or similar cheese, grated

1 large firm-ripe avocado

Handful of cherry tomatoes, quartered

1 tablespoon chopped fresh cilantro

Juice, of ½ lime

1 tablespoon extra-virgin olive oil

Preparation

Put the grated zucchini into a colander or strainer, add 2 teaspoons kosher salt, and toss gently. Set over a bowl or sink and let drain for at least 45 minutes and as long as 2 hours, tossing now and then. Rinse under cool water, transfer to a clean tea towel, and pat dry.

Put the butter into a cast iron or similar skillet set over medium-low head, add all but a pinch of the serrano, cook for 30 seconds, add zucchini, and cook gently until it loses its raw look, 4 to 5 minutes. Add half the garlic and toss gently.

While the zucchini cooks, break the eggs into a mixing bowl, add the sour cream or cream fraiche, and season with salt and pepper. Fold in the cheese.

From chef Michele Anna Jordan, www.micheleannajordan.com