Farmer's Market Frittata

Frittatas are definitely one of my favorite things to create.  Once you have the basic technique down, you really don’t need a recipe and they’re quick and versatile!  Such a healthy and delicious way to start or end the day!  I love them for brunch with warm muffins, fresh fruit and maybe a mimosa, or for a simple supper with a field greens salad and some crostada. This one is packed with fresh, local Farmer’s Market finds, but I often just clean out my veggie and cheese drawers and just use what I have.  Frittatas sound fancy but really, they’re much easier than an omelet, yet somehow more elegant?  You can add leftover pasta or shredded potatoes for texture, some protein in the form of ham, salmon, bacon, or sausage, and any number of cheeses, herbs and vegetables.  Be creative!

6 whole eggs

3 egg whites

3 Tbsp lowfat milk

2 sprigs fresh thyme, leaves removed from stalks

1 ½ Tbsp olive oil

¼ yellow onion, chopped

½ red pepper, chopped

½ cup zucchini, chopped

1 cup mushrooms, chopped

1 cup fresh spinach, rough chopped

¼ cup crumbled goat cheese

¼ cup grated parmesan cheese

¼ cup chopped parsley and/or basil

Salt and pepper to taste

1 ½ cups cherry tomatoes, cut in half

Preheat oven to 375 degrees. Chop the vegetables and set aside.  Break the eggs and egg whites in a large bowl and mix with the milk and thyme.  Whisk until fluffy and season lightly with salt and pepper.  Heat the olive oil over medium high heat in a large, over-safe nonstick sauté or paella pan, add the onions, mushrooms, peppers, and zucchini and season with salt and pepper.  Saute for about 2-3 minutes, until the vegetables are soft.  Add the spinach and continue to cook until wilted.  Spread the vegetables out fairly evenly across the pan with a heatproof rubber spatula and then pour in the egg mixture.  Do not stir!  Use the spatula to lift the eggs at the edges and swirl the uncooked egg mixture towards the outside of the pan.  Continue doing this around the edges of the pan for 2-3 more minutes until the egg mixture is about ½ way cooked.  Add the cheese on top and place the pan in the preheated oven for 5 minutes.  Check the frittata which should look mostly done at this point, slightly puffy, and not too wiggly.  Switch the oven to the Broil setting and keep pan under the broiler for a couple more minutes to really melt the cheese and brown the frittata.  Remove from the oven and immediately add the halved cherry tomatoes.  The heat from the frittata will nicely soften and warm the cut tomatoes this way.   Add the herbs and season with just a touch more salt and pepper, just before serving.  An easy way to serve this is to use a pizza cutter and a spatula to cut wedges.  You can also slide the whole frittata onto a platter first for an elegant presentation for a group.  This dish is great hot or even warm and it also reheats very well for a quick midweek breakfast treat.  Enjoy!


This article was first published as Farmer's Market Frittata on Blogcritics. 

Watermelon and Feta Salad with Mint

Article first published as Watermelon and Feta Salad with Mint on Blogcritics.

I know.  You might be thinking, what the heck?  Why would you pair sweet, delicious, juicy watermelon with a cheese that smells like old feet? Trust me on this one – it’s divine.  The salty, briny feta cheese amplifies the sweetness in the melon, and makes for a perfect combination.  I pump up the brininess in this recipe with some kalamata olives, and balance it out with some mint and basil and a few red onions for texture.  It is an all time favorite side dish for my husband and frequent guests.  It pairs beautifully with grilled steak, shrimp, seared scallops, or roasted halibut, and with some grilled corn on the cob and a glass of cool Riesling, it’s like summer on your table.  You probably have most of these ingredients in your pantry and/or garden, and melons are fabulously juice, sugary, and omnipresent at farmers’ markets this time of year.  Try it tonight – you’ll be glad you did!

About 6 cups of watermelon, cubed into 1” squares

¼ red onion, sliced as thin as possible

¼ cup fresh mint, chopped

¼ cup fresh basil, chopped

1 cup fresh arugula, rough chopped

¾ cup kalamata olives, pitted and sliced

2 oz. feta cheese, sliced into 1 inch by ¼ inch rectangles

1 Tbsp Good quality Olive Oil

Juice and Zest of 1 lime

1 Tbsp White Balsamic (or rice wine) vinegar

Dash of Tabasco

Sea Salt and Fresh ground pepper to taste

Chop the watermelon, olives, feta, arugula, and herbs and mix together lightly.  Whisk up the remaining ingredients in a small bowl for the dressing and set aside.  Dress this dish just before serving and lightly toss, as the dressing will start to break down the melon fairly quickly.

  

You can omit the arugula if you like; it will make less volume, but still taste great.  I always have it on hand and I love the pepperiness it brings to the salad, and the color.  I’ve also added yellow cherry tomatoes (the Sungold variety) to this salad and it makes for a gorgeous rainbow of colors and adds some nice subtle acidity.  If your melon is not as sweet as you’d like, you can add 1 teaspoon of honey or sugar in the raw to your dressing too.  Go ahead and experiment – you really can’t mess this one up!

Mediterranean Confetti Salad

Article first published as Mediterranean Confetti Salad on Blogcritics.

I indulged a little too much over the holiday weekend and needed a meal that offered lots of protein, fiber, vitamins, antioxidants, and tons of flavor to get me back on track.  I decided to put together a quick chick pea salad with herbs, vegetables and some sweet and savory components.   The humble side dish ended up being the star of our meal with its bright flavors, vibrant colors and many textures.  It was simple enough for Tuesday night with the kids, but definitely unique and eye-appealing enough for a special event.  I used what I had in my drawer, but you could sub out almost any component for something seasonally and available that you like.  We paired this with Parmesan and Panko-Crusted Tilapia, Steamed Green and Wax Beans, and fresh Cantaloupe slices.  It would be wonderful with grilled chicken, lamb kebobs or Grilled Swordfish too, or you could serve this in a bed of greens, paired with some whole-wheat flatbread for a vegetarian meal.  Enjoy!

1 (15 oz.) can of chick peas (Garbanzo beans)

Juice and zest of one lemon

Juice and zest of one lime

3 Tbsp good quality Extra Virgin Olive Oil

1 Tbsp White Balsamic or Sherry Vinegar

¼ cup each chopped cilantro, mint, parsley

¼ cup golden raisins

¼ cup slivered almonds

¼ cup red onion, diced

¼ cup carrots, diced

¼ cup roasted red pepper, diced

1 cup arugula, baby spinach, or watercress, rough chopped

Salt & pepper to taste

Rinse and drain the chick peas to remove excess liquid and salt.  Place in medium bowl and chop all vegetables and herbs.  Add the golden raisins (plumped in boiling water if you prefer), the almonds, onion, carrots, roasted red pepper, chopped greens of your choice, and all of the herbs.  Stir gently.  Zest and juice the citrus in a small bowl and whisk in the EVOO and vinegar.  Season to taste with salt and pepper.  Add to the bean mixture and lightly toss.  This salad is best if it sits at room temperature for about 20 minutes before serving to allow the flavors to meld.  It can also be refrigerated and served later.  It will keep well in the fridge for 3-4 days, and is good served cool or at room temperature. It serves 4-6 as is but can easily be doubled or tripled for a party.

Want to know more about why you need to have chick peas in your diet every week?  There are some great reasons besides how good they taste, and how economical and versatile they are.  get the scoop here: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=58

Treat every meal like it's a celebration AND eat to fuel a healthy body at the same time!

  

     

Romesco Sauce: Five Minutes in the Food processor, Two Meals

Article first published as Romesco Sauce: One Sauce Equals Two Divine Meals on Blogcritics.

Have you tried Romesco Sauce?  It’s very popular in the Catalan region of Spain and there are as many variations as there are versions of Italian “Sunday Gravy”.  It is so quick, easy, flavor and nutrient-packed, and made with ingredients you probably have on hand.  In addition to being inexpensive, quick, and so easy, it is packed with Fiber, Omega 3’s, Vitamin A, Vitamin C, Vitamin E, and other antioxidants. 

Romesco is basically a thick puree of roasted red peppers, nuts and sherry vinegar.  I promise you, it is sublimely easy and so yummy, you’ll want to use some crusty bread to sop every bit of it off your plate.  It is a perfect complement to chicken, lamb, fish, or grilled vegetables.  Here is a quick version I made recently to rave reviews from my family, but you can change out herbs, spices, nuts, and acidity components to make it your own.  This recipe makes a large enough batch that it will work for 2 meals for 2-4 people.   If you’re entertaining or want more, simply double it.  I made this with grilled Lemon and Herb Chicken and Farmer’s Market Wax and Green Beans the first night.  Then, I tossed the rest with whole wheat pasta, shrimp, sautéed veggies, and a little chicken stock the next night for a completely different take.  Both were delicious and on the table in less than 30 minutes.  Paired with some crisp white wine and finished with some fresh fruit sorbet, we all left the table happy and healthy, two nights in a row!  Enjoy!

1 stale roll or ½ stale mini baguette, torn into small pieces

2 cloves garlic

1/3 cup slivered almonds, toasted

½ tsp sea salt

½ tsp crushed red pepper

1 tsp Spanish Paprika

Black pepper to taste

1 Tbsp Sherry vinegar

2-3 red bell peppers, roasted with charred skins removed (or 1 jar roasted peppers)

2 plum tomatoes, seeded and cored

handful of flat leaf parsley, stems removed

3 Tbsp Extra Virgin Olive Oil

It’s time to haul out your food processor!  This thick, luscious, raw sauce comes together in a snap with the help of the fast moving blades.  First, place the stale bread bits, garlic, almonds, salt/pepper and spices in the process or whirl until everything is finely ground.  Prep your tomatoes by slicing in half lengthwise, and then removing the juicy innards and core, leaving only the fleshy out part.  Add that to the food processor with the roasted peppers (if jarred, drain first), and the parsley, and continue to blend until fairly uniform.  While processor is going, drizzle in the EVOO slowly to fully emulsify.  Taste and adjust salt, pepper, and spices to your preference.  Because this sauce is thick, I like to spoon it onto the serving plate or platter, spread it out a bit with the back of the spoon, and then lay your cooked protein on top.  Garnish with a bit of parsley, basil or rosemary for a gorgeous presentation.  I’m eating light, but if you want a heartier meal, pair it with fresh veggies and some basmati rice, cooked polenta, or warm flatbread.  So indulgent!  

By the way, if you wish to roast your own peppers, and don’t know how, here are some easy-peasy step-by-step instructions.  These are so easy and have much less salt than the bottled version and a great way to use up those extra peppers in your garden.   Here is the link: http://www.ehow.com/how_2163263_roasted-red-peppers-stovetop.html.

If you like this sauce and you’re feeling creative, try a few variations.  You could use yellow or orange peppers and tomatoes to change the color profile and slightly enhance the sweetness.  Try smoked paprika is you want to push the smoky profile of the dish.  Sub out rosemary, basil or oregano for the parsley or try pine nuts or hazelnuts in lieu of the almonds. Sherry vinegar is the Spanish classic, but any wine-based or balsamic vinegar would work.  Have fun with it, use what you have available, and don’t be afraid to think outside the box!

Blueberry Sorbet with Lemon and Cornmeal Cookies

Article first published as Blueberry Sorbet with Lemon Cornmeal Cookies on Blogcritics.


The markets are awash with reasonably priced local berries right now, so I was delighted to pick up several baskets.  I’m using them for snacks, on oatmeal in the morning, in savories sauces with pork, in salads, and for yummy, healthy desserts. Blueberries are packed with fiber, antioxidants, vitamin C, as well as just a ton of deliciousness.  Here is a wonderful and easy sorbet recipe that’s so refreshing in the summer, especially paired with some crisp yet tender lemon cornmeal cookies with a hint of ginger.  Enjoy!

 For the Sorbet:

3  cups  fresh blueberries

1/4  cup red wine

2  tablespoons  honey

3 Tbsp sugar

1 Tbsp corn syrup

Zest and juice of 2 lemons

Pinch of Sea salt

Place all ingredients in a bowl and mash with a potato masher. Then pour the mixture into a blender or food processor; process until smooth.  Strain through a mesh screen into a medium bowl, and push all the juice through with the back of a spatula, leaving only the processed berry skins and larger pieces of lemon peel.  Cover the mixture with plastic wrap and place in the fridge for at least an hour and for up to 36 hours.  Churn in an ice cream maker as directed for 20-25 minutes.

For the Cookies:

1 cup all purpose flour

1/3 cup cornmeal

½ tsp baking soda

¼ tsp salt

3/4 tsp ginger

¾ cup plus 2 Tbsp sugar

6 Tbsp softened butter

Juice and zest of one lemon

1 egg

Preheat the oven to 350 degrees.  First, in a mixer, blend the softened butter and sugar until fluffy and smooth, about 3 minutes.  Add the egg and beat well.  Add the lemon juice and zest – mix until thoroughly blended.  In a separate bowl, mix the flour, cornmeal, ginger, salt and baking soda with a whisk until blended.  Add in stages to the wet mixture, blending by hand with a wooden spoon or silicone spatula.  Use either a baking sheet lined with parchment paper or a silicone liner.  Transfer the batter by tablespoons to the prepared baking sheet and bake for 11-12 minutes until browned.  If you like a sweeter cookie, sprinkle the tops with turbinado sugar or sugar in the raw just before baking.  Allow to cool on the baking sheet for 1-2 minutes, then transfer to a rack to cool.  These cookies have such a unique crispiness thanks to the cornmeal and the hint of lemon and ginger is perfect with the berry sorbet.  You could also make these with lime instead of lemon for a nice change, and pair it with mango or raspberry sorbet.  Enjoy!

Lemon Basil and Buttermilk Sorbet with Warm Blueberry Sauce

Article first published as Basil, Lemon and Buttermilk Sorbet with Blueberry Sauce on Blogcritics.

I have an embarrassment of riches in my herb garden this year! The early warming trends and abundant rain have caused my mint, basil, verbena and other herbs to take the pace over so I’m always on the lookout for new and creative uses of these summertime green treats.  I love basil and mint in sweet dishes, as well as in savory preparations and thought I’d try a sorbet with prominent basil flavors as a sophisticated summer dessert.  I paired the basil with tangy buttermilk and some lemon for a delicious sorbet and thought about topping it with some warm sauce made from fresh blueberries.  So delicious and colorful!  It really is a gorgeous dessert that wakes up all the senses, and is also a digestive aid, thanks to the basil and berries.  It’s a surprisingly healthy treat too with some calcium, loads of antioxidants, vitamin C and fiber…what more could you ask for in a simple summer dessert?  Serve this as is, or aside some yummy cookies or cake as a special treat for guests.  Enjoy!

 

Sorbet

2/3 cup water

1 1/3 cup sugar

¾ cup basil, cut into ribbons

4 cups buttermilk

Juice and zest of 2 lemons

Mix the water, 1 cup of the sugar and the basil in a small saucepan and bring to a boil over medium high heat.  Reduce heat and simmer for about 5 minutes until reduced and syrup-like.  Cool to room temperature and then place in a food processer or blender and process for about one minute to ensure that the basil is finely chopped.  Place in the refrigerator to chill for at least an hour and for up to 2 days.  Once chilled, mix the basil syrup with the buttermilk, remaining sugar, lemon juice and lemon zest in a blender. Put the mixture in the blender back in the refrigerator to chill for at least 10 minutes and up to several hours.  Place in an ice cream freezer and churn for 20-25 minutes until it has reached desired consistency.  Freeze immediately if not serving at once.  Remove from freezer about 10 minutes before serving.

Blueberry Sauce

2 cups blueberries

juice and zest of 1 lemon

¼ cup powdered sugar

¼ cup water

splash of red wine

While the sorbet is either in the ice cream freezer or chilling in the freezer, zest the lemon and set aside.  Place all other ingredients in medium saucepan and bring to a boil.    Reduce heat and simmer for 8-10 minutes until berries have popped and sauce is thickened.  Remove from heat and add lemon zest.  Set aside to cool slightly. Puree in a blender if desired, or leave it with the berries in tact if preferred.

Serve the sorbet with some of the warm sauce.  This is a great dessert with a bit of angel food cake, shortbread cookies or blackberry dessert wine.  You could change out the lemon for lime and play around with blackberries or raspberries in the sauce instead of the blueberries.   If you really want a foodie take on this, sprinkle the dish with just a touch of artisan salt (like fleur du sel or Himalayan pink salt) before serving.  It really does bring out the basil and the berries, and is a nice counterpoint to the sweetness. Have fun and use what is in season and/or plentiful in your backyard garden!

Lemony Shrimp Pasta with Summer Vegetables

Article first published as Lemony Shrimp Pasta with Summer Veggies on Blogcritics.

I wanted to clean out my veggie drawer and thought about tossing a bunch of lightly sautéed summer-fresh veggies with some whole wheat pasta.  It turned out that I had some shrimp on hand too, so this recipe came about as a way to combine all these flavors and still come up with something fresh and bright tasting.  It couldn’t be simpler!  You just chop the herbs and veggies, sauté some bacon and then cook the veggies and shrimp in the same pan.  Then add the pasta and liquid, and finish with fresh herbs, lemon and parmesan cheese.  I lightened it up by using low sodium, fat free chicken broth, center cut (lower fat) bacon, whole wheat pasta and just a touch of olive oil, but you can be more indulgent if you want!  This dish is good hot or room temperature and fancy enough for company, yet economical, easy and quick enough for a mid-week supper.  You can omit the bacon if you prefer and just use a bit more olive oil, and you can also substitute whatever fresh summer veggies you like or have on hand.  Be creative!

Ingredients

6 pieces of center cut (lower fat) bacon

1 small Vidalia (or other sweet) onion

3 cloves of garlic, minced

1 small zucchini, seeded and diced

1 lb. Large shrimp, peeled and deveined

1 box whole wheat or multi-grain pasta – spaghetti or angel hair is best

1 cup green peas (fresh preferred, but frozen is fine)

4 cups baby spinach leaves

1 pint cherry tomatoes, cut into halves

½ cup fresh basil, chopped

¼ cup fresh parsley, chopped

1 cup reduced sodium chicken broth

1/3 cup grated parmesan cheese

2 Tbsp Olive Oil

Salt and Pepper to Taste

Preparation

Saute the bacon until crisp in a large nonstick pan.  Remove bacon to drain on paper towels.  Keep drippings in pan.  If you use full fat bacon, you probably want to remove about half of the drippings at this point.  While the bacon is cooking, be sure you have your veggies and herbs all chopped and your shrimp cleaned.  Also, boil some salted water in a large pot to cook the pasta as directed to al dente. Once the bacon is removed from the pan, sauté the onions and garlic for 3-5 minutes.  Add zucchini and shrimp and continue to sauté over medium heat until shrimp are opaque. Add the cherry tomatoes and sauté for 2 minutes, then add the chicken broth and reduce heat to low to simmer. Season to taste with a bit of salt and pepper.

The pasta should be nearly done now in the other pot.  Add the spinach and peas for the last few minutes of cooking.  When the pasta is done, before draining, take about 2 ladles of the starchy pasta water and add to the sauté pan with the shrimp and veggies.  Now add the drained pasta to the sauté pan and toss.  Crumble the cooked bacon and add to the pasta.  Finish the dish with the chopped herbs, salt and pepper, a drizzle of the best quality olive oil you can find, the juice and zest of one or tow lemon(s), and the parmesan cheese.  Toss and serve. 

We had this as Sunday supper with a luscious bottle of California Chardonnay and a radicchio and endive salad with balsamic vinegar, olive oil and walnuts.  It was perfect!  We finished up with great big wedges of watermelon for a real taste of summer!  Enjoy!!