Ricotta and Spinach Frittata; Black Bean, Tomato, and Cucumber Salad

By Ira,

This frittata is very creamy and easy to make. You first cook the onion, then add spinach, pour the eggs on top, add the ricotta in dollops and finish cooking it in the oven. You can put together the salad while the frittata is cooking.

Ricotta and Spinach Frittata 

Serves 4 – adapted from Clean Eating magazine

  • 8 eggs
  • 1/3 cup milk
  • 1 tablespoon olive oil, grapeseed oil, or coconut oil
  • 2 garlic cloves, minced
  • 1 medium red onion, thinly sliced
  • 1 bag baby spinach (about 4 cups)
  • salt and pepper
  • pinch ground nutmeg
  • 2/3 cup ricotta cheese

Preheat oven to 375F.

In a medium bowl, whisk together the eggs, milk, nutmeg, salt and pepper. Set it aside.

In a 10-inch nonstick oven proof skillet over medium heat, add the oil, then the onion. Cook, stirring occasionally, for 5-7 minutes.

Add the garlic, and stir for 30 seconds.

Add the spinach in batches, and stir until each batch wilts down. Season with salt and pepper.

Spread the spinach and onion mixture evenly across the skillet,

then pour the egg mixture evenly on top.

Add the ricotta in tablespoon dollops across the frittata. Let it set on the bottom for about 3 minutes, then transfer it to the oven and

cook for about 8 to 12 minutes or until eggs are firm.

Black Bean, Tomato, and Cucumber Salad

  • 1 15 oz can black beans, drained and rinsed
  • 1 pint grape tomatoes, halved
  • 1 large cucumber, or 2 small ones, diced
  • 4 green onions, sliced
  • juice from 1 lemon
  • 3 tablespoons olive oil
  • 1/2 teaspoon cumin powder
  • salt

In a large bowl, combine all ingredients together and stir gently. Taste for salt and add accordingly.

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Caramelized Onion and Fontina Frittata (with a salad and No-Knead Bread)

by Jennifer

  • 1 TBS olive oil
  • 2 medium onions, thinly sliced
  • 1 TBS chopped fresh sage
  • 8 large eggs
  • 3/4 cup 2% milk
  • 3/4 cup diced fontina cheese
  • salt and freshly ground black pepper

Preheat oven to 400 degrees.  Heat a 10” cast-iron skillet over medium-low heat.

Add olive oil, then onions, and cook the onions slowly, stirring occasionally, until they are golden and tender, 20 – 30 minutes (this is a good time to multi-task).

Season with salt and pepper, and stir in the sage.

In a bowl whisk together the eggs and milk, and season with salt and pepper.

Pour egg mixture into the pan, distribute the onions evenly, then sprinkle on the fontina cheese.

Transfer skillet to the oven and bake for 20 minutes or until just set (this is a good time to make the salad, set the table and slice the bread);  turn on the broiler for a minute or two, until the frittata is puffed and golden.  Serves 4 with a salad and No-Knead Bread.

Spinach, Dill and Fontina Frittata; Sauteed Cherry Tomatoes with Shallots; No – Knead Bread

by Jennifer

Spinach from our CSA…woo hoo!  That smallish bag turned out to be 8 somewhat-packed cups, which of course cooked down to maybe over one.  Better yet, it turned my friend Melissa, who served as chef’s assistant tonight, into a spinach devotee (another woo hoo!).  This dinner serves 4, along with No – Knead Bread on the side.

Spinach, Dill and Fontina Frittata

  • 2 TBS unsalted butter
  • 8 cups fresh spinach, stems removed, roughly torn in half or in quarters depending on size
  • 3 scallions, thinly sliced
  • 8 large eggs, preferably Omega 3 – fortified, organic, and happy
  • 1/2 cup half & half, or whole milk
  • 1 TBS fresh chopped dill
  • 1/2 tsp sea salt
  • freshly ground black pepper to taste
  • 2/3 cup diced fontina cheese

Preheat oven to 400 degrees.  Melt butter in a 10” heavy skillet that’s oven-safe.

Add spinach in batches, tossing until wilted.

Add scallions and cook with spinach for 2 – 3 minutes.

Meanwhile, whisk together eggs, half & half, dill, salt and pepper.  Stir the fontina cheese into the egg mixture,

then pour into the pan, stirring to distribute the spinach and cheese.  Let cook on the stove for another 3 – 4 minutes, until it’s bubbling, then slide pan into the oven.  Bake for 15 minutes, or until the center is solid when jiggled,

then broil for 2 minutes or so, until the frittata is puffed and golden.

Sauteed Cherry Tomatoes with Shallots – adapted from Cooking Light

  • 1 TBS extra-virgin olive oil
  • 2 large shallots, chopped
  • 2 pints cherry or grape tomatoes
  • 1/4 cup chopped parsley
  • 1/2 tsp salt
  • freshly ground black pepper to taste
  • 1 TBS balsamic vinegar

Heat oil in a large skillet over medium heat.  Add shallots and cook, stirring occasionally, for 2 – 3 minutes.

Add tomatoes and cook, stirring occasionally, for 5 minutes or until they begin to soften.

Add remaining ingredients and cook for another minute more;  serve warm.

Chickpea and Potato Hash with Cucumber, Tomato and Yogurt Salad

by Jennifer

This dinner was quick and tasty;  I adapted the hash from Eating Well.  Serve with warm pita bread or whole grain flatbread, if desired.

Chickpea and Potato Hash – Serves 4 – 6.

  • 6 cups frozen shredded hash brown potatoes
  • 5 oz. fresh baby spinach, chopped
  • 1 onion, chopped
  • 1 1/2 TBS fresh chopped ginger
  • 1 1/2 TBS curry powder
  • 3/4 tsp kosher salt
  • 1/3 cup olive oil
  • 1 15-oz. can chickpeas, rinsed and drained
  • 6 large eggs

In a large bowl toss together the frozen hash browns, spinach, onion, ginger, curry powder and salt.

Heat the oil in a 12” skillet over medium-high heat;  add the potato mixture and let cook, in one layer, for 5 minutes.

Stir in chickpeas through the top layers, then make 6 indentations for the eggs.

Crack eggs into the indentations, lower heat to medium and cover the skillet;

cook for 5 – 10 minutes, or until whites are set and yolks are the way you like them.

Cucumber, Tomato and Yogurt Salad – Serves 4.

  • 1 English cucumber, quartered lengthwise, then chopped
  • 2 tomatoes, seeded and chopped (slice in half crosswise, squeeze out seeds, then chop)
  • 1 cup plain nonfat Greek yogurt
  • 1/3 cup fresh chopped mint
  • 1/4 tsp kosher salt
  • 1/4 tsp ground cumin
  • freshly ground black pepper to taste

Combine all ingredients in a bowl;  chill until ready to serve.

Easy Cheese Blintz Puff with Berries

by Jennifer

This recipe, from The Jewish Holiday Cookbook: An International Collection of Recipes and Customs by Gloria Kaufer Greene, by way of the Sundays at Moosewood Restaurant cookbook, is truly easy, and wonderful for a weekend breakfast.  Serves 8, or 6 generously.  I couldn’t find farmer cheese this time and used cottage cheese but forgot to drain it;  the result was a little moister than usual, but still delicious (moral:  don’t forget to drain the cottage cheese).

Batter:

  • 4 large eggs
  • 1 1/4 cups milk (I use skim)
  • 2 TBS sour cream or plain Greek yogurt
  • 1/4 cup melted butter
  • 1/4 tsp vanilla
  • 1 1/3 cups unbleached all-purpose flour
  • 1 TBS sugar
  • 1 1/4 TBS baking powder

Filling:

  • 1 lb. farmer cheese or well-drained cottage cheese
  • 1 lb. ricotta cheese
  • 2 large eggs
  • 2 TBS sugar
  • 2 TBS fresh lemon juice

Fresh berries

Preheat oven to 350, and coat a 13” x 9” pan with cooking spray.

Combine batter ingredients in a blender, processing well.

Pour 1 1/2 cups of the batter into the pan and

bake for 10 minutes.

Meanwhile, combine the filling ingredients in a large bowl.

Spread filling over baked layer of batter;

pour remaining batter over filling.  Return pan to oven and bake for 45 – 50 minutes, or

until the top is golden brown and puffed.  Let sit for 10 minutes before serving.

Asparagus and Yellow Pepper Frittata

by Jennifer

Serves 6, alongside Lemon-Olive Oil Muffins.

  • 1 lb. asparagus, cut into small diagonal pieces
  • 1 large yellow pepper, cut into small strips
  • 1 small zucchini, halved lengthwise, then sliced
  • 3 shallots, chopped
  • 1 TBS unsalted butter
  • 1 TBS olive oil
  • 6 large eggs
  • 1/3 cup 2% milk
  • 2 TBS chopped parsley
  • 3/4 tsp kosher salt
  • freshly ground black pepper
  • 1/3 – 1/2 cup freshly grated Parmesan/Parmigiano-Reggiano

Preheat oven to 400.  Heat butter and olive oil in a 12” heavy oven-proof skillet, tilting pan to coat the sides.

Add shallots and cook, stirring occasionally, for 3 minutes.

Add asparagus, yellow pepper and zucchini, and cook for 5 minutes, stirring occasionally.

While the vegetables cook, whisk together eggs, milk, parsley, salt and pepper in a medium bowl.

Pour egg mixture over vegetables,

and sprinkle with Parmesan.  Transfer pan to oven and bake for 15 – 18 minutes, or until the frittata is lightly golden and set.

Broil for a minute, then remove from oven and serve hot.

Mushroom and Sun-dried Tomato Quiche, Asparagus and Greens Salad

by Jennifer

The quiche serves 4 – 6;  the salad serves 4.

Mushroom and Sun-dried Tomato Quiche – adapted from the quiche recipe in the Moosewood Cookbook by Mollie Katzen

  • 1 single unbaked pie crust, store-bought or homemade (I used the Fool-Proof Pie Dough recipe)
  • 1 TBS unsalted butter
  • 8 oz. sliced white mushrooms
  • salt and freshly ground black pepper to taste
  • 1/2 cup chopped sun-dried tomatoes
  • 1 1/2 cups shredded Gouda cheese
  • 3 scallions, thinly sliced
  • 4 eggs
  • 1 1/2 cups skim milk
  • 3 TBS flour
  • 1/4 tsp dry mustard
  • Paprika for sprinkling

Preheat oven to 375 degrees.  Prepare a 9” or 10” pan with pie crust dough, crimping edges.

In a small bowl, cover the tomatoes with hot water and let sit until softened, about 15 minutes.  Drain and squeeze the tomatoes dry.

Heat butter in a skillet over medium heat;  cook mushrooms until

they’ve given off their liquid and are golden brown, about 10 – 15 minutes.  Season with salt and pepper to taste.

Whisk together the eggs, milk, flour and mustard.

Scatter cheese over the pie crust;

then scatter the mushrooms and tomatoes.

Sprinkle the scallions over the mushrooms and tomatoes.

Pour the egg mixture over everything,

then sprinkle generously with paprika.

Bake for 50 minutes or until puffed, golden, and the center is solid when the pan is jiggled.

Asparagus and Greens Salad

  • 1 lb. asparagus, trimmed, cut into 2” long pieces
  • 7 cups gourmet salad greens, washed and spun dry
  • 5 TBS extra-virgin olive oil
  • 3 TBS white wine vinegar
  • 1 TBS Dijon mustard
  • salt and freshly ground black pepper to taste

Bring a skillet filled halfway with salted water to a strong simmer;  add asparagus and simmer for 4 minutes.  Drain and rinse the asparagus with cool water;  set aside.

Whisk together the oil, vinegar, mustard, salt and pepper.

Place salad greens in a serving bowl;

add the asparagus, then the dressing, tossing well to combine.