COOKING with CANNABIS
Infused Homestead Frittata
A St . PaDDy ’ s Feast by Chef Dana Cunningham
It ’ s the time of year when we start to thaw out a little bit here at the Sunset Grove farm . It is getting exciting because we have added so much to our homestead . We begin planting vegetables in the field this month , including potatoes , carrots , and onions — all planted for an early summer harvest . We are so excited to add these to our list of fresh veggies we grow ! Our homestead has grown exponentially over the winter . We brought home two milk goats in January that are due to have babies in May — excited to see those little baby goats . Plus , we ’ ll possibly make some goat yogurt this year ! We ’ ve also expanded our flock of birds . We have gone from 10 ducks and 11 chickens to 20 ducks and 85 chickens — more beaks to feed !
Our hens are beautiful and fun to watch ; they also produce delicious eggs for us to enjoy and share with others . We get all colored eggshells . They lay green , blue , brown , and white . These eggs are so fresh , and the yolks are bright orange . Our chickens enjoy scratching on the ground and eating all the bugs they can unearth . It ’ s a pretty cushy lifestyle , for sure . So why not do a fresh egg recipe ? You ’ ll love this protein-packed meal any time of the day .
With our homestead growing so fast , we have been able to go to the grocery store a lot less . It has been awesome to just go into the backyard and gather ingredients for a meal . I always say fresh is best . After my recent diagnosis of an autoimmune disease , I have been looking for more organic , fresh options , including baking my own bread and making my own ice cream . It really helps that I have a culinary background because I can use all the foods that are provided by our land . I have made it my personal goal to pay more attention to where my food is coming from and how it is processed because , for the longest time , I let myself get too far removed from that , and it shows in my health . What we consume is the building blocks of our cells . It composes our bodies , so knowing that , wouldn ’ t we want to know where our food is coming from and what is in it ?
Our grandparents ’ grandparents didn ’ t have the same illnesses we have today , which tells me that large-scale food production must play a part . I ’ m going to challenge you , my friends , to be more conscious about what you eat . No , you don ’ t have to go out and spend a ton of money on organic , processed food items . I wouldn ’ t . Just hang close to me and subscribe to my YouTube channel Sunset Grove in Kearney , MO . I will be exploring this concept on YouTube all summer and sharing recipes and techniques to help you take the power back and own your food consumption . I am also running cooking classes at the Kearney Senior Center that are open to the public , so get signed up for one of those too ! Follow Sunset Grove on Eventbrite and Facebook to get current schedules .
Ingredients
1 cup of diced protein 1 cup of diced sweet potato or squash cooked 1 cup of diced mushrooms
48 March 2023
1 small onion small-diced 1 cup of broccoli microgreens 2 garlic cloves minced ¼ cup chopped fresh parsley 1 red pepper diced 1 oz of infused oil 8 fresh chicken eggs
The Method
1 . Preheat oven to 350 degrees . 2 . Chop up your veggies ! Chop mushroom , onion , squash , parsley , red pepper , and garlic . 3 . Chop up your protein . I used leftover prime rib , but you can use any protein , even tofu . 4 . In a medium sauté pan , melt some butter over medium-high heat . 5 . When the pan is warm , add mushrooms , red pepper , and onion and cook lightly .
6 . When the veggies are lightly cooked , reduce the heat to low , add the protein , parsley , and garlic , and warm until the garlic is fragrant . 7 . Turn the heat off . 8 . Crack eggs and place them in a medium-sized bowl . 9 . Whisk eggs until completely combined , and then add in the infused oil . 10 . Grab a medium-sized casserole dish and spray it with a non-stick cooking spray .
11 . Evenly spread-out chunks of sweet potato in the casserole dish , then sprinkle in your warm ingredients : Onion , mushroom , garlic , parsley , red pepper , and protein .
12 . Pour the egg mixture into the casserole dish , making sure to cover the bottom of the entire casserole dish .
13 . Crack fresh ground pepper and sea salt over the top of the mixture in the casserole dish . 14 . Sprinkle broccoli microgreens over the top . 15 . Place the casserole dish on a sheet pan and put it in the oven ! 16 . Let it cook for about 30 minutes or until the top is golden brown . 17 . Let it rest for about 10 minutes and enjoy !!
Enjoy this month ’ s recipe ! Check out my cooking class schedule or email me if you want to find some fresh microgreens , hydroponic lettuce , eggs , goat milk or soap , and other awesome farm-grown produce ! Remember to follow along on YouTube @ sunsetgrove and Facebook # sunsetgrovekearney .
Dana Cunningham is a Kansas City Native trained in French and American cuisine . She owns Infused KC , Kansas City ’ s CBD infusion think tank and focuses her culinary efforts on the farm-to-table concept at her four-acre homestead . She provides cooking classes in Kearney , MO . Follow her on Facebook , @ infusedkcmo or YouTube @ sunsetgrovekearney . Get your CBD at ,
www . infusedkc . com .