DINNER IN 25 MINUTES
Pasta With Garlicky Greens and Fried Eggs
Ever consider eggs beyond breakfast? They can be the perfect something when that side dish or snack you crave isn't quite enough to constitute supper. Fry an egg up and slide it onto a plate alongside any number of things. Oven-roasted asparagus with crisped prosciutto. Baby greens, mache, frisee or pea shoots with a touch of olive oil and coarse sea salt with flatbread on the side. Or serve eggs with pasta tossed with gobs of garlicky sauteed greens.
Adapted from a recipe in "A New Way to Cook" by Sally Schneider (Artisan, 2001).
16 ounces linguine or similarly shaped pasta
About 1 pound leafy greens, such as escarole, arugula, dandelion greens or spinach, trimmed
About 3 tablespoons extra-virgin olive oil
8 large cloves garlic, thinly sliced
4 large eggs
Kosher salt to taste
Freshly ground black pepper to taste
1/4 cup freshly grated Parmigiano-Reggiano or Pecorino Toscano cheese (optional)
Bring a large pot of water to a boil and cook the pasta according to package directions.
Meanwhile, rinse the greens, shaking to remove most of the water, and coarsely chop them. Set aside.
In a large skillet over low heat, heat 3 tablespoons oil and the garlic, covered, just until the garlic softens, about 5 minutes. Uncover, increase the heat to medium and cook just until the garlic begins to crisp and turn golden, about 2 minutes. Spoon the garlic and about 1 tablespoon of the oil into a large bowl; set aside.
Return the skillet to medium heat. Add the eggs and fry according to personal preference. Transfer to a plate; season with salt and pepper to taste and cover to keep warm.
Return the skillet with the oil to medium heat, add the greens and salt to taste, cover and cook, tossing frequently, until the greens are tender and the water has completely evaporated, 2 to 5 minutes, depending on the type of green. (If the liquid evaporates before the greens are tender, add water about 1 tablespoon at a time.)
Drain the pasta, return it to the pot, add the greens and reserved garlic oil and toss to combine.
Divide the pasta among individual plates and top each portion with an egg. If desired, sprinkle with cheese. Serve immediately with salt and pepper on the side.
Per serving: 599 calories, 23 gm protein, 91 gm carbohydrates, 15 gm fat, 213 mg cholesterol, 3 gm saturated fat, 167 mg sodium, 6 gm dietary fiber
-- Renee Schettler
Most packaged grissini smack of staleness, lack crispness or come out of the box as bread crumbs, not breadsticks. Not Sportie Bread-Sticks. Made in Italy and playfully named and packaged by Cipolla, the slightly malty breadsticks serve their purpose well, whether draped with prosciutto, plunked unceremoniously alongside olives and cheese or nibbled with one hand, drink in the other. The breadsticks are available locally in three flavors: Olive Oil, Onion and Rosemary.
We found Cipolla Sportie Bread-Sticks for $2.99 per 5.29-ounce box at Sutton Place Gourmet stores.
In preparation for the Food section's annual list of producer-only farmers markets, we need your location, opening date, days and hours of operation and a daytime telephone number.
Information must be received by April 11. Our e-mail address is firstname.lastname@example.org; our fax number is 202-334-5059; our mailing address is The Washington Post Food Section, 1150 15th St. NW, Washington, D.C. 20071.
Barnum's Goes Outback . . .
Or rather, the outback came to Barnum's. To celebrate the 100th birthday of its boxed animal crackers, Nabisco has polled its customers and added another critter to its already diverse lineup: the koala bear. The cuddly bear beat out the walrus, penguin and cobra, receiving 48 percent of the votes.
SATURDAY: Chardonnay barrel tasting at Breaux Vineyards featuring local chef Robert Farr (The Chile Man) and winemaker David Collins. $25. 11:30 a.m., 1:30 and 3:30 p.m. 36888 Breaux Vineyards Lane, Purcellville, Va. Call 800-492-9961 or see www.breauxvineyards.com.
SATURDAY: Viognier wine lecture and tasting at King Family Vineyards featuring winemaker Michael Shaps. $20. 2-4:30 p.m. 6550 Roseland Farm, Crozet, Va. Call 434-823-7800.
SUNDAY: Strawberries -- discussion with journalist and "Strawberries" author Susan McCreary. Sponsored by the Culinary Historians of Washington, D.C. Free. 4-6 p.m. George Washington University at Mount Vernon College, Eckles Library Auditorium, 2100 Foxhall Rd. NW (W Street entrance). Call 703-281-5281
SUNDAY: Five-course Thai new year dinner at the Stardust Cafe. $45 excludes tax and tip. Seatings available from 5-9 p.m. 608 Montgomery St., Alexandria. Call 703-548-9864.
TUESDAY: First in a series of cooking classes for people living with HIV/AIDS or other life-challenging illness and their caregivers at Food & Friends. Sponsored by Share Our Strength and the Capitol Area Food Bank. Free. Three-week class meets Tuesday and Thursday evenings, 6:30-8:30 p.m. 58 L St. SE. Call 202-863-1857.
TUESDAY: Fish and Shellfish -- lecture, cooking demonstration and tasting with Francois Dionot at L'Academie de Cuisine. Sponsored by Women Chefs & Restaurateurs. $45 for nonmembers. 6:30-9:30 p.m. 5021 Wilson Lane, Bethesda. Call 877-927-7787.
APRIL 16: Spanish cooking demonstration highlighting the Mexican influences at the Mexican Cultural Institute. Guest chef: Carles Abellan of Comerc 24 in Barcelona). $50 includes food and wine tastings. 7 p.m. 2829 16th St. NW. Call 202-628-7949.
APRIL 16: Hot, hot, hot!!! -- chili pepper wine dinner at Heritage India. Sponsored by TasteDC. $58 includes tax and tip. 7-10 p.m. 2400 Wisconsin Ave. NW. Call 202-333-5588 or see www.tastedc.com.
APRIL 17: Louis Bernard Rhone wine dinner at Saveur Restaurant. Sponsored by Potomac Wines and Spirits. $75 includes tax and tip. 7 p.m. 2218 Wisconsin Ave. NW. Call 202-333-5885.
APRIL 18: Newton Vineyards and Veuve Cliquot wine dinner at the St. Regis Library Lounge and Restaurant. $90 excludes tax and tip. 7 p.m. 923 16th and K streets NW. Call 202-879-6900.