Happy Monday! I’m *really* hoping you like eggs as much as I like eggs, because I’m not going to sugarcoat it: this week is all about the egg recipes. I didn’t plan on having an egg-themed week, but I guess I’ve been craving eggs at breakfast, lunch and dinner lately, so it just happened. Today we’ve got a pasta-with-an-egg-on-top situation, there’s an omelet tomorrow, and Thursday . . . well, something crazy is happening with an egg on Thursday. You’ll see.
When Door to Door Organics (DTDO) asked me to create a recipe inspired by the theme “Going Green for Earth Day,” I knew I wanted to create a pasta with lots of green elements. Step one was to order all of my ingredients from the DTDO website, and then sit back and wait for them to arrive on my doorstep. I encourage you to read my full review of the DTDO service, but quite simply, you sign up for a subscription with a produce box in the size of your choice. With that subscription, you get access to the DTDO store which carries hundreds and hundreds of organic grocery products, many locally made and grown.
I was able to order every single ingredient for this Asparagus & Parmesan Pasta with a Fried Egg from the online store. From there, it was just a matter of cooking up the strozzapreti pasta (penne works well here, too), then tossing it with sauteed leeks (green!), asparagus (green!), lemon juice (always and forever), fresh thyme (green!) local cream, lots of Parmesan cheese, and a pinch of red pepper flakes for spice. You could stop there, but come on. Put an egg on it. You know you want to.
Want to try Door to Door Organics yourself? Use the code FOXES at checkout to recieve $10 off your order (new customers only). Be sure to follow Door to Door Organics on Twitter, Facebook, and Instagram, with the hashtag #joydelivered. You can also find great recipes on their website.
Disclosure: This is a sponsored post written by me on behalf of Door to Door Organics. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.