Sweet Potato Kale Frittata

Sweet Potato Kale Frittata

6 large eggs

1 cup half-and-half

1 teaspoon salt

½ teaspoon ground pepper

1 teaspoon red pepper flakes

2 cup sweet potatoes

2 tablespoon olive oil

2 cup firmly packed chopped kale

½ small red onion

2 clove garlic

3 oz. goat cheese

½ cup kale, sliced

    1.  Preheat oven to 350°F.

    2.  Whisk together eggs and next 3 ingredients.

3.  Sauté sweet potatoes in 1 tablespoon hot oil in a 10-inch ovenproof nonstick skillet over medium heat 8 to 10 minutes or until potatoes are tender and golden; remove and keep warm.

4.  Sauté kale and next 2 ingredients in remaining 1 tablespoon oil 3 to 4 minutes or until kale are wilted and tender; stir in potatoes.

5.  Pour egg mixture evenly over vegetables, and cook 3 more minutes.

6.  Sprinkle egg mixture with goat cheese and kale.

7.  Bake at 350 degrees F 10 to 14 minutes or until set.

Smoky Spanish Tortilla

Smoky Spanish Tortilla

2 tablespoons olive oil

1 large onion, thinly sliced

1 teaspoon smoked paprika, plus extra for sprinkling

4 Yukon gold potatoes, thickly sliced

6 eggs

1/2 cup of smoked provolone cheese

salt and cracked black pepper

1. Heat 1 tablespoon of the oil in an 8 inch cast iron skillet and a lid, add the onion and smoked paprika, and cook gently for 4–5 minutes, until the onion has softened.

2. Add the potatoes and stir to coat in the onion and paprika mixture.

3. Cover and cook for 15 minutes, turning once and shaking the pan from time to time, until tender.

4. Beat the eggs together with the cheese in a large bowl and season with salt and black pepper.

5. Add the potato and onion mixture and mix thoroughly.

6. Heat the remaining oil in the skillet, add the egg and potato mixture, and cook over low heat for 8–10 minutes, without stirring, until set.

7. Place the pan under a preheated high broiler and cook for 2–3 minutes, until the top of the tortilla is golden brown.

8. Transfer to a board, sprinkle with a little extra smoked paprika, and serve cut into wedges.

Roasted Vegetable Mac & Cheese

Roasted Vegetable Mac & Cheese

   1 pound plum tomatoes, thickly sliced

   2 cups zucchini, sliced

   2 cups red peppers sliced

   2 red onions, thickly sliced

   2 tablespoons olive oil

   3 tablespoons butter

   3 tablespoons flour

   4 cups milk, warm

   2 1/3 cups grated aged Asiago

2 1/2 cups grated sharp Cheddar

2 tablespoons Dijon mustard

1 1/2 teaspoons salt

2 teaspoons fresh black pepper

2 tablespoons chopped fresh thyme

1 pound penne, cooked and drained

       1. Heat the oven to 400 degrees.

       2. Toss the tomatoes, zucchini, red pepper and broccoli with the oil and roast separately on parchment-lined baking pans for 30 minutes.

       3. Whisk the butter and flour in a medium-size pot over medium-high heat until foamy.

       4. Add the milk.

       5. Whisk until thickened and bubbling about 3 minutes. Remove from the heat.     

       6. Whisk in the cheeses, mustard, salt, pepper, and thyme.

       7.  Stir in the pasta, zucchini, red peppers, and red onions and transfer to a 9- by 13-inch baking dish.

       8. Top with the tomatoes and bake about 30 minutes.

Arugula Ricotta Quiche

Arugula Ricotta Quiche

1 9 inch pie crust

6 eggs

1 small shallot, chopped

2 sun-dried tomatoes, finely chopped

1 cup arugula

1 teaspoon of red pepper flakes

3 tablespoons ricotta cheese

1. Preheat oven to 350F.

2. Whisk eggs with 1 tablespoon of water in small bowl. Season with salt and pepper, and set aside.

3. Add the shallot, tomatoes, arugula, and red pepper flakes.

4. Stir to make sure blended well. 

5. Pour in egg mixture into pie crust. 

6. Take a teaspoon and dollop the ricotta cheese all over the uncooked-quiche.

7. Cook for 30 minutes or until set. 

8. Cool for 10 minutes and serve warm or cold. 

Green Bean and Radicchio Salad with Roasted Beets and Balsamic Red Onions

Green Bean and Radicchio Salad with Roasted Beets and Balsamic Red Onions

1 large red onion, cut in half thinly sliced crosswise

¼ cup plus 6 tablespoons balsamic vinegar

1 bay leaf

6 large beets

1 tablespoon plus ½ cup olive oil

2 tablespoons water

1 ½ pounds slender green beans, cut in half 

¼ cup chopped shallots

1 tablespoon minced fresh thyme

1  tablespoon chopped fresh oregano

1 large head of radicchio

1.  Place onion, ¼ cup vinegar, and bay leaf in a large jar or medium bowl.

2.  Add just enough water to cover. 

3. Season generously with salt and pepper and chill.

4.  Preheat oven to 350°F. Place a large piece of foil on baking sheet. 

5. Place beets in center of foil.

6.  Drizzle beets with 1 tablespoon oil and 2 tablespoons water.

7.  Top with another piece of foil; crimp edges to seal tightly.

8.  Roast beets until tender when pierced with a fork, about 1 hour 15 minutes; cool completely.

9.  Steam beans in a large pot until crisp-tender, about 6 minutes.

10.  Whisk remaining 6 tablespoons balsamic vinegar, ½ cup oil, shallots, oregano, and thyme in small bowl to blend. 

11. Season dressing with salt and pepper.

12.  Peel and cut beets into ¼ inch-thick slices.

13.  Arrange large radicchio leaves over the very large platter to cover.

14.  Drain red onions; scatter over radicchio.

15.  Arrange beans over onions.

16.  Arrange beet slices decoratively over beans. 

17. Pour dressing over salad and serve. 

Spinach and Raddichio Salad with Mushrooms and Cashews

Spinach and Radicchio Salad with Mushrooms and Cashews

2 tablespoons fresh lemon juice

2 tablespoons balsamic vinegar

2 teaspoons Dijon mustard

1 tablespoon dill, chopped

½ cup olive oil

6-ounces baby spinach

1 head radicchio, torn into pieces

8 ounces mushrooms, sliced

2 green onions, minced

½ cup chopped roasted cashews 

1. Whisk first 4 ingredients in small bowl. 

2. Gradually whisk in oil. 

3. Season dressing to taste with salt and pepper.

4.  Combine spinach and all remaining ingredients in large bowl. 

Farro with Artichokes and Herb

Farro with Artichokes and Herb

4 tablespoons butter

1 carrot, diced

1 small celery root, diced

1 small onion, diced

2 celery ribs, 1 diced and 1 sliced, plus ½ cup celery leaves

1 bay leaf

2 cups farro

1 cup dry white wine

4 cups vegetable broth

salt and freshly ground pepper

3 tablespoons grated Grana Padano cheese plus shaved cheese for garnish

 ¾ cup marinated baby artichokes drained and halved

 ½ cup flat-leaf parsley leaves

¼ cup snipped chives

1 tablespoon thyme leaves

¼ cup capers

1 teaspoon white wine vinegar

1 tablespoon olive oil

      1. In a large saucepan, melt 2 tablespoons of the butter. 

.         2.  Add the carrot, celery root, onion, diced celery and bay leaf and cook over moderate heat, stirring occasionally, until the vegetables are lightly browned, about 5 minutes.

      3. Add the farro and cook, stirring, for 2 minutes.

      4. Add the wine and cook, stirring occasionally, until completely absorbed, about 5 minutes.

      5. Add half of the broth and cook, stirring occasionally, until completely absorbed, about 12 minutes.

      6. Season with salt and pepper.

      7. Add the remaining broth and cook, stirring occasionally, until completely absorbed, about 12 minutes longer.

      8. Discard the bay leaf.

      9. Stir in the grated cheese along with the artichokes and the remaining 2 tablespoons of butter until creamy.

     10. Spoon into bowls.

     11. In a medium bowl, toss the sliced celery and celery leaves with the parsley, chives, thyme, and capers.

     12. Add the vinegar and oil, season with salt and pepper and toss.

Mound the salad over the farro, garnish with cheese shavings and serve.

Apple Raspberry Vinaigrette Salad

Apple Raspberry Vinaigrette Salad

1 cup sugar

1 teaspoon salt

1 teaspoon dry mustard

½ cup red wine vinegar

½ small red onion, quartered 

½ cup olive oil

1 teaspoon poppy seeds

2-3 Romaine hearts, shredded

1 large apple, chopped

1 pint of raspberries

10 ounces walnuts, toasted

5 ounces feta cheese

      1. Combine 1st 5 ingredients for dressing in a blender and blend till smooth.

      2. Slowly add in oil while blender is running.

      3. Stir in poppy seeds. 

      4. Arrange on the plate the romaine, apple

Roasted Fig Salad

Roasted Fig Salad

6 fresh figs, cut in half

½ cup goat cheese

Balsamic vinegar, as needed

2 pounds fresh spring mix

¾ cup dried cranberries

½ cup pecans

Granulated sugar, as needed

4 oranges juiced, about 1 cup

1 fresh lemon, juiced

1 fresh lime, juiced

2 tablespoons honey

¼ cup balsamic vinegar

1 tablespoon granulated sugar

Kosher salt, to taste

pepper, to taste

1.  Preheat oven to 425°F. 

2.  Place figs cut side up, on a sheet pan.

3.  Sprinkle with goat cheese and drizzle with balsamic vinegar.

4.  Roast in the oven until slightly golden brown. 

5.  Be careful not to overcook or they will break down. 

6.  When done, remove from the oven and set aside to cool.

7.  In a large bowl, mix together spring mix and cranberries.

8.  In a separate bowl, toss walnuts and sugar and set aside.

9.  To make the dressing, mix together remaining ingredients.

10.  Toss the walnuts with the spring mix and add the vinaigrette just to coat the leaves. 

11. Toss well. 

12.  Place greens on 4 salad plates and top with 3 fig halves on each plate of greens.

Roasted Berry and Brie Salad

Roasted Berry and Brie Salad

1 pound of strawberries, halved lengthwise

1/2 cup blueberries

4 tablespoons olive oil, divided

3 teaspoons sugar, divided

3/4 teaspoon sea salt, divided

Ground pepper, to taste

3 tablespoons balsamic vinegar

1/8 cup orange juice

1/2 cup sliced almonds, toasted

4-5 cups fresh baby spinach

1 cup cooked quinoa

Brie, cut into bite-size pieces

  1. Pre-heat the oven to 400 degrees.

  2. Spread the strawberries and blueberries out evenly on a rimmed baking sheet.

 3. Drizzle the berries with 1 tablespoon of the olive oil, 1 teaspoon of the sugar, 1/4 teaspoon sea salt, and ground pepper.

4. Gently toss the berries to coat completely and bake until softened and fragrant, about 10 minutes.  Set aside to cool.

5. In a medium bowl, whisk together the red wine vinegar, orange juice, 2 teaspoons of sugar, 1/2 teaspoon salt, and ground pepper (to taste) until the sugar dissolves.

6. Slowly pour in the 3 remaining tablespoons of olive oil, whisking constantly, until emulsified.

7. To assemble the salads, place a handful or two of the baby spinach onto serving dishes, top with toasted almonds, roasted berries, quinoa, brie, and lightly drizzle with the vinaigrette.

Shaved Apple Goat Cheese and Hazelnut Salad

Shaved Apple Goat Cheese and Hazelnut Salad

2 apples, quartered and thinly sliced

1/3 pound aged Pecorino; cheese, shaved with a vegetable peeler

2 cups of each radicchio, frisee and treviso greens

½ cup flat leaf parsley, chopped

¼ cup cider vinegar

¼ cup extra virgin olive oil

¼ cup apple juice

2 fresh basil leaves

2 teaspoons honey

³⁄₄ teaspoon salt

1 teaspoon Dijon mustard

¹⁄₈  teaspoon ground black pepper

¼ cup hazelnuts, toasted and chopped

1. Toss first 3 ingredients in a bowl and arrange on plates by layering the sliced apples, greens and cheese gently on top of each other to form a loose stack.
2. Combine the next 9 ingredients and whisk until dressing is an emulsion.
3. Sprinkle the hazelnuts around the salad and the plate.

Spinach & Orange Salad with Almonds & Honey Sesame Dressing

Spinach & Orange Salad with Almonds & Honey Sesame Dressing

¼ cup slivered almonds

6 cups baby spinach

2 large oranges, peeled and sectioned

1 red onion, thinly sliced

1 tablespoon sesame seeds, toasted

¼ cup honey

2 tablespoons rice vinegar

2 tablespoons soy sauce

¼ teaspoon red pepper flakes

3 tablespoons olive oil

1 tablespoon dark sesame oil

1.  Toast almonds in dry skillet over medium heat 2 to 3 minutes, or until light brown. Cool.

2.  Arrange spinach on a platter, and top with orange sections, red onions, and almonds.

3.  Blend honey, vinegar, soy sauce, and red pepper flakes in food processor.

4.  Pour in olive oil and sesame oil, and blend until smooth.

5.  Drizzle ¼ cup Honey & Sesame Dressing over salad, and sprinkle with sesame seeds.

Spinach Salad with Tamarind Dressing & Pappadam Croutons

Spinach Salad with Tamarind Dressing & Pappadam Croutons

  

About 2 ½ cups olive oil for frying
4  plain or black pepper pappadams
2 ½ tablespoons warm water
2 tablespoons fresh lime juice
1 tablespoon mild honey
1 ¼ teaspoons tamarind concentrate
¾ teaspoon salt
1/3 cup olive oil
24 cups baby spinach
2 seedless cucumbers, quartered lengthwise, then cut crosswise into 1/3-inch-thick slices

Special equipment: a deep-fat thermometer

1.  Heat ½ inch oil in a 10-inch heavy skillet (2 inches deep) over moderate heat until

     thermometer registers 350°F. 

2.  Fry 1 pappadam, turning over once, until blistered and pale golden, about 1 minute

     total.

3.  Lift pappadam from skillet with tongs, letting excess oil drip back into skillet, and   

     transfer to paper towels to drain.

4.  Return oil to 350°F and fry remaining pappadams, 1 at a time, in the same manner.
5.  Whisk together water, lime juice, honey, tamarind concentrate, and salt in a small

     bowl, then add oil in a slow stream, whisking until combined.
6.  Toss spinach and cucumbers with dressing in a large bowl.

7.  Break pappadams into 1 ½ inch pieces and add to salad just before serving, tossing gently to combine. 

Arugula and Peach Salad with Creamy Chive Vinaigrette

Arugula and Peach Salad with Creamy Chive Vinaigrette

2 large ripe peaches, thinly sliced

½ tablespoon fresh lemon juice

12 cups arugula

6 tablespoons olive oil

1 ½ tablespoons of lemon juice

1 1/2 tablespoons whipping cream 

1/3 cup finely chopped fresh lavender flowers

1. Place peach slices in large bowl.

2. Add ½ tablespoon lemon juice; toss.

3. Add arugula to bowl with peaches.

4. Whisk lemon juice and olive oil in small bowl.

5. Whisk in cream, then lavender. Season with salt and pepper.

6. Add dressing and toss with arugula and peaches.

Fava Bean Salad with Pecorino

Fava Bean Salad with Pecorino

1 cup shelled and peeled fava beans 

1 head escarole 

1 tablespoon fresh lemon juice

1 tablespoon minced shallot

2 tablespoon olive oil

Sea salt and freshly ground pepper

2 teaspoon chopped fresh mint

2 teaspoon chopped flat-leaf parsley

¼ pound Pecorino Romano cheese

1.  Shuck, blanch, and clean fava beans.

2.  Remove blemished leaves from escarole and tear into pieces; wash and spin dry.

3.  In a small bowl, whisk together lemon juice and shallot; slowly whisk in olive oil.

4.  Season to taste with salt and pepper.

5.  In a large salad bowl, toss beans together with escarole, mint, parsley, and vinaigrette; season to taste with salt and pepper.

6.  Shave Pecorino Romano over the salad and serve.

Strawberry and Mizuna Salad

Strawberry and Mizuna Salad

6 cups of mizuna lettuce
1 cup of sliced strawberries
4 spears of asparagus, roasted and cut into 1-inch pieces
1/2 inch ginger, minced
1/2 cup of sesame oil
1/4 cup of rice vinegar
1 teaspoon of red pepper flakes
1/2 cup walnuts, toasted

1. Lightly toss the mizuna, strawberries, and asparagus together.
2. Whisk ginger, sesame oil, rice vinegar, and red pepper flakes together.
3. Drizzle vinaigrette to taste on salad.
4. Garnish with walnuts.

Watermelon Arugula and Pine Nut Salad

Watermelon Arugula and Pine Nut Salad

6 tablespoons fresh lemon juice
1 teaspoon salt

6 tablespoons olive oil
9 cups watermelon, ½ inch cubed 

18 cups baby arugula
1 cup pine nuts
1 cup crumbled feta

Coarsely ground black pepper to taste
salt to taste

1.  Whisk together lemon juice and salt in a large bowl, then add oil in a slow

      stream, whisking until emulsified.

2.  Add watermelon, arugula, and pine nuts and toss to coat, then sprinkle with cheese,

     pepper, and salt.

Frisee Avocado and Orange Salad

Frisee Avocado and Orange Salad

2 heads of frisée, trimmed and washed

1 large navel orange, cut into segments

½ small jicama, peeled and diced

2 avocados, thinly sliced

5 ounces raw pistachios

1 tablespoon honey or agave syrup

1 ½ tablespoon turbinado sugar

1 ½ tsp. smoked sea salt

2 tablespoons Champagne vinegar

1 tablespoon lemon juice

2 ¼ teaspoon sugar

1 tablespoon shallot, finely chopped

2 ¼ teaspoon Dijon mustard

1 cup olive oil

2 tablespoons lemon zest

Salt and pepper to taste

1.       Preheat oven to 350°F.

2.       Line a sheet pan with parchment.

3.       Spread pistachios in single layer on pan and toast for 7 minutes.

4.       Let cool and then add honey.

5.       Mix to coat evenly and spread in a single layer.

6.       Add sugar and salt to coat evenly. 

7.    Bake for an additional 7-10 minutes. Let cool before using.

8.       Add all ingredients except oil and 1 tablespoon of the lemon zest to a food processor.

9.       Process and then slowly add the oil.

10.   Whisk in the remaining zest, adding salt and pepper to taste.

11.   Toss frisée, orange segments and jicama with enough vinaigrette to evenly coat.

12.   Add salt and pepper to taste.

13.   Pile and arrange ¼ of salad on each plate.

14.   Sprinkle each salad with 1 ounce of candied pistachio and then add a fanned avocado half.

15.   Season avocado with sea salt if desired. Serve.