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Frittata with Sausage and Pecorino
Ingredients
Serves 4
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1 teaspoon olive oil
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6 ounces sweet fennel sausage, casing removed
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1 1/2 tablespoons unsalted butter
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8 large eggs, lightly beaten
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Salt and freshly ground pepper to taste
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4 cups mizuna
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3 ounces grated pecorino or Gruyere cheese
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1/2 cup ricotta cheese
Directions
1. Heat oven to 425
degrees. Heat olive oil in a 10-inch nonstick skillet with an ovenproof
handle over medium-high heat. Add sausage and cook, breaking up the meat,
until well browned, about 2 to 3 minutes. Using a slotted spoon, transfer
sausage to a bowl; set aside. Discard the fat and wipe out skillet.
2. Return skillet to
medium heat; melt butter in it. Add eggs, sprinkle with salt, and cook until
eggs begin to set on the bottom, about 10 seconds. Using a rubber spatula,
pull edges into the center, tilting skillet so eggs fill the gaps. Sprinkle 1
cup mizuna , sausage, pecorino or Gruyere, and ricotta over eggs.
Continue pulling the edges toward center. Cook until nearly set, about 4
minutes.
3. Transfer skillet to
oven; bake until top is set and edges are golden brown, about 6 to 8 minutes.
Sprinkle with pepper to taste and serve immediately or at room temperature
with remaining mizuna and tomato sauce.
Summer Greens Bruschetta
Ingredients
Serves 4
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1/4 cup natural, unblanched almonds
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3 tablespoons extra-virgin olive oil
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1 small onion (about 2 ounces) or 1 shallot, thinly sliced
into rounds
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1 pound assorted young leafy summer greens(mizuna),
well washed and dried
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Coarse salt and ground pepper
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1 garlic clove, minced to a paste
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8 slices rustic bread, 1/2-inch thick and 4 inches across,
toasted
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2 ounces firm goat cheese, cut into 8 slices
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2 teaspoons sherry vinegar
Directions
1. Cook almonds in a
large skillet over medium heat, tossing occasionally until fragrant and
crisp, about 7 minutes. Remove from heat. Once almonds have cooled, place in
a food processor and process until finely ground; set aside.
2. In the same skillet,
heat 1 tablespoon oil over medium-high. Add onion and cook, stirring
constantly until tender, about 4 minutes. Working in batches, add greens,
season with salt and pepper, and stir to combine. Cover for 1 minute to
steam, then add remaining greens. (Depending on the
size of your pan, you might need to do this in a few batches, steaming one
until wilted and then adding another.) Uncover and cook 1 to 2 minutes until
greens are tender and water has evaporated. If water remains in pan, drain,
and cool greens to room temperature.
3. In a small bowl,
combine ground almonds, garlic, and remaining 2 tablespoons oil; season with
salt and pepper.
4. Spread a teaspoon or
so of almond mixture on each slice of bread. Top with a slice of cheese. Toss
greens with vinegar and place on top of the cheese.
Beet and Cucumber Relish with Grilled Asparagus
Ingredients
Serves 4
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2 medium red beets (about 1/2 pound without greens), tails and
about 1 inch of stems left intact
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1 cup diced (1/4-inch pieces) cucumber
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1 teaspoon finely chopped shallot
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2 teaspoons balsamic vinegar
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2 teaspoons extra-virgin olive oil
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Coarse salt
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1 bunch asparagus, trimmed and peeled
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1/2 cup loosely packed fresh basil leaves
Directions
1. Preheat oven to 400
degrees. Wrap each beet in foil. Roast until tender when pierced with the tip
of a knife, 45 minutes to 1 hour. When cool enough to handle, trim beets and
rub off skins with paper towels, or peel beets with a paring knife.
2. Cut beets into
1/4-inch dice, and transfer to a medium bowl. Stir in cucumber, shallot,
vinegar, 1 teaspoon oil, and 1/4 teaspoon salt. Refrigerate until ready to
use, up to 2 hours.
3. Preheat a grill or
grill pan until hot. Toss asparagus with remaining teaspoon oil and 1/2
teaspoon salt in a large bowl. Grill asparagus, turning once, until tender, 4
to 8 minutes (cooking time will vary depending on thickness of spears).
4. Arrange asparagus on
a platter, and let cool completely. Finely chop basil, and stir into beet
relish. Using a slotted spoon, spoon beet relish over asparagus.
Beets with Scallions
Ingredients
Serves 4
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2 tablespoons balsamic vinegar
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1 tablespoon walnut oil
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3 tablespoons extra-virgin olive oil
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4-6 beets, with greens attached
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3 sprigs fresh thyme
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6 medium scallions, cleaned, stems trimmed to 2 inches
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Coarse salt and freshly ground pepper
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2 tablespoons crumbled blue cheese (1 ounce)
Directions
1. Make vinaigrette: In
a small bowl, whisk together balsamic vinegar, walnut oil, and 2 tablespoons
olive oil. Set aside.
2. Preheat the oven to
400 degrees. Remove leafy greens from tops of beets; trim stems, and discard.
Rinse greens thoroughly, and refrigerate. Pare away tough skin at top of
beets. With a firm-bristle vegetable brush or the back of a paring knife,
scrub beets clean under cold running water. Place beets in a small roasting
pan. Add remaining tablespoon olive oil and the thyme. Season with salt and
pepper. Add enough water to just cover the bottom, and cover tightly. Place
in oven, and cook 20 minutes, remove lid, and continue cooking until beets
are tender to the tip of a sharp knife, 10 to 15 minutes.
3. Slice scallions in
quarters lengthwise. In a large saute pan over
medium-low heat, melt butter; add scallions, and saute,
5 to 7 minutes. Raise heat to medium high, and continue cooking until
browned, about 5 minutes. Transfer scallions to a bowl, and set aside.
4. Remove beet greens
from refrigerator. Using the same pan as for the scallions, saute greens over medium-high heat until just wilted,
about 2 minutes. Transfer immediately to serving plate. Place scallions over
greens. Trim "tails" from beets, and slice larger beets in half.
Arrange beets over wilted greens with scallions. Drizzle vinaigrette over
beets and greens. Sprinkle with blue cheese. Serve immediately.
Radish Butter on
Toasted Baguette
Ingredients
Serves 4
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8 medium radishes (about 1 bunch), cleaned, root ends trimmed
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6 tablespoons unsalted butter, room temperature
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One 8-ounce baguette
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Coarse salt and freshly ground pepper
Directions
1. Preheat
oven to 375 degrees. Grate radishes on the large holes of a box grater; place
on paper towels, and squeeze out excess liquid. Combine radishes and butter
in a small bowl; mix well.
2. Slice
baguette in half lengthwise, and place in oven; toast until crisp and
browned. Remove from oven, and cool slightly. Spread radish mixture on
toasted baguette; season with salt and pepper. Slice each half into four
pieces, and serve.
Pea Pods and Radishes
Ingredients
Serves 4
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3/4 pound sugar snap peas, trimmed
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1/2 cup water
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1 tablespoon unsalted butter
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1 bunch radishes, very thinly sliced
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Salt and freshly ground black pepper
Directions
1. Cook
peas in boiling water for 1 minute. Pour off the water, and add butter,
radishes, and salt and pepper to taste. Toss well.
Bok Choy Salad
Ingredients
Serves 4
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4 teaspoons rice vinegar
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1 tablespoon soy sauce
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1 teaspoon toasted sesame oil
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3/4 teaspoon sugar
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5 cups sliced, raw bok choy (any type; about 1 1/2 pounds)
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2 tablespoons chopped cashews
Directions
1. Whisk
together 4 teaspoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon toasted
sesame oil, and 3/4 teaspoon sugar in a bowl. Toss in 5 cups sliced, raw bok choy (any type; about 1 1/2
pounds). Top with 2 tablespoons chopped cashews.
Sauteed Bok
Choy and Broccoli
Ingredients
Serves 4 to 6
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1 pound bok choy
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1 pound broccoli
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2 tablespoons vegetable oil, such as safflower
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1 garlic clove, chopped
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1 tablespoon finely grated fresh ginger
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1 to 2 tablespoons soy sauce
Directions
1. Cut
white stalks from bok choy;
slice into 1-inch pieces. Coarsely chop green leaves.
2. Peel
stalks from broccoli; slice 1/4 inch thick. Cut florets into bite-size pieces.
3. In
a large skillet, boil 1/2 cup water. Add bok choy stalks and
broccoli; cover. Simmer over medium-low until broccoli is bright green, 5 to
7 minutes. Uncover; cook on high until water evaporates, 2 to 4 minutes.
4. Add
bok choy leaves, oil, and
garlic. Cook, tossing often, until garlic is fragrant, 2 minutes.
5. Press
ginger in a sieve over skillet to release juices. Stir in soy sauce.
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