Fine Herbs
parsley, tarragon, chives, fennel, basil, sorrel, dill, mint, summer savory
Aromatic Herbs
Oregano, marjoram, sage, rosemary, thyme, winter savory
Pan Souffle Eggs
- 5 eggs, separated ( whites beaten in separate bowl to be folded in)
- 1-2 cups vegetables, cooked or raw, chopped
- 1/3 cup chopped fresh fine herbs (dill, basil, chives)
- 1/3 cup grated cheese
- 2 tablespoons olive oil
- Grated lemon zest (optional)
- Salt and freshly ground black pepper
Green Sauce
- 1/3 cup chopped fresh fine herbs
- 1/3 cup olive oil
- Grated lemon zest
- Salt and Freshly ground black pepper
- Lemon juice just before serving
- Optional: Chili, garlic, ginger, shallots, capers
About Sharon
Sharon Crayton is a Chef and the author of the cookbook, One Taste, Vegetarian Home-Cooking From Around the World. She is a co-founder of the Sparrow Cafe in Aptos, California. Sharon says,
“My passion in the kitchen is to use fresh seasonal ingredients, herbs and whatever is available in my fridge and cupboard. I don't like to make a big deal about cooking. However, I do love others to feel good and be nourished with delicious food. I try to have a fresh mind attitude as I look in my fridge everyday to see what I can make. Also I try to keep a mindful awareness and appreciate whatever is happening in the moment. I find this makes my cooking fun and magical. It's my wish that everyone can find their own creative magic in the kitchen as they cook for themselves and their loved ones.”
