Herbed Vegetable Frittata

Posted on September 22, 2014 by admin
Herbed Vegetable Frittata with Smoky Goat Cheese
Serves 4
Nothing begs for a nonstick pan quite like eggs. This hearty vegetarian recipe is easily made in the Swiss Diamond Fry Pan and can be enjoyed for breakfast, lunch, brunch or dinner. Help the entire family fall in love with meatless meals when you serve this Herbed Vegetable Frittata with Smoky Goat Cheese.
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Prep Time
30 min
Cook Time
35 min
Total Time
1 hr 5 min
Prep Time
30 min
Cook Time
35 min
Total Time
1 hr 5 min
Ingredients
  1. 2 T. smoky paprika
  2. 4 oz. log of goat cheese
  3. 6 eggs 3 egg whites
  4. 1/3 cup minced fresh herbs (chive, basil, thyme, parsley)
  5. 1/2 t. salt
  6. 1 red pepper
  7. 1 T. and 1 t. oil
  8. 1 leek, cleaned and diced
  9. 2 cups baby spinach, chopped
  10. 2 cloves garlic, minced
Instructions
  1. Pour smoky paprika onto a piece of parchment paper.
  2. Lightly roll the goat cheese in the spice to coat the outside to a vibrant red. Using a piece of unwaxed dental floss, gently slice the goat cheese into 6-8 even rounds. Set aside.
  3. Preheat oven to 375°F.
  4. In a small bowl, whisk the eggs and egg whites until mixed through. Whisk in fresh herbs and salt. Set aside.
  5. Meanwhile, roast the red pepper over an open flame on the stove OR under the broiler in the oven for 4-5 minutes. Roast until the skin is blackened all around. Put pepper in a glass bowl, cover with a plate and set aside to steam for 15-20 minutes.
  6. Once pepper has steamed, wipe off charred skin with a paper towel. Core and cut into even slices.
  7. Heat a Swiss Diamond fry pan over medium heat. Add 1 T. olive oil and diced leek. Sauté until translucent, about 4-5 minutes.
  8. Add the garlic and spinach and sauté 1 more minute. Remove to a bowl.
  9. Brush the pan with 1 t. canola oil – be sure to coat all the way around the bottom and sides. Turn burner to medium low. Pour the whisked eggs into the pan. Evenly add the vegetables to the egg mixture and lightly press into the eggs with a spatula. Lay the spice-rubbed goat cheese rounds evenly across the egg mixture.
  10. Cook until outside of the frittata is set and middle is a bit wobbly.
  11. Place the fry pan in the oven and bake for 10 minutes at 375°F or until middle is puffy and golden brown.
  12. Slide onto a cutting board, cut into wedges and enjoy!
Notes
  1. Recipe by Chef Kendra Peterson, courtesy of Swiss Diamond
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Fresh Green Salsa

Posted on September 15, 2014 by admin
Green Salsa
Serves 2
Former Gourmet magazine food editor Shelley Wiseman has spent a great deal of time in Mexico, and fell in love with the culture and cuisine at a young age. She has written two cookbooks and countless recipes focused on Mexican cuisine (The Mexican Gourmet was nominated for a Julia Child cookbook award in 1995), ran a cooking school in Mexico City, L'Ecole de Cuisine La Place, and hosted an English language radio program in Mexico City called "The Creative Cook".
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Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Ingredients
  1. 1/2 pound tomatillos (5 to 6), husked, rinsed and quartered
  2. 1/2 cup coarsely chopped cilantro
  3. 1 large scallion, white and green parts, coarsely chopped
  4. 1 fresh Serrano or jalapeno chile, coarsely chopped
  5. 1 medium garlic clove
  6. 1/2 teaspoon salt; more as desired
Instructions
  1. Put all the ingredients in a blender and blend until finely chopped or smooth. Season to taste with additional salt.
Notes
  1. Because all the ingredients are raw, they have a lovely vibrant flavor that must be enjoyed the day it is made.
  2. Tomatillos, or "little tomatoes" in Spanish are small, round fruits enclosed in a papery husk. They vary in size as well as color, from yellow to red and even purple. Tomatillos lend a tart, zesty flavor to salsas and sauces. Their husks need to removed and they need to be rinsed before using.
  3. Copyright 2011 Taunton Press, "Just Tacos" by Shelley Wiseman. Recipe used with author's permission
Adapted from Just Tacos
Adapted from Just Tacos
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Squash Ribbons with Almond Chimichurri

Posted on September 4, 2014 by admin
Squash Ribbons with Almond Chimichurri
Serves 6
Raw and fresh, the essence of summer, this starter is so simple, it might become a signature at your table, welcome even during the winter holidays. Make sure you have some crunchy bread on hand. Everyone will want to sop up the last drops of that sauce.
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 1/2 cup whole roasted but un-salted almonds
  2. 1/2 cup olive oil
  3. 1/4 cup packed parsley leaves
  4. 1/4 cup packed cilantro leaves
  5. 3 tablespoons lemon juice
  6. 2 small, peeled garlic cloves
  7. 1 tablespoon capers, drained and rinsed
  8. 1 teaspoon salt
  9. 1 teaspoon freshly ground black pepper
  10. 2 large yellow or summer squash
Instructions
  1. Place the almonds, olive oil, parsley, cilantro, lemon juice, garlic cloves, capers, salt, and pepper in a large food processor fitted with the chopping blade. Pulse and process a bit, scraping down the inside of the canister several times, until the mixture is a coarse paste. Scrape into a bowl and set aside.
  2. Run a vegetable peeler down the squash to make thin “noodles,” long, waggly strips that can fall into a big bowl below. Rotate the squash after every few swipes so that the noodles remain evenly sized as you work your way around the vegetable. Stop when you reach the seed core on all sides. Discard that core and soldier on with the second squash.
  3. Add the almond and herb paste to the bowl with the squash noodles. Toss gently to coat before mounding onto small plates.
Notes
  1. Copyright 2014 Rodale Publishing, "Vegetarian Dinner Parties" by Bruce Weinstein and Mark Scarborough. Recipe used with author's permission
Adapted from Vegetarian Dinner Parties
Adapted from Vegetarian Dinner Parties
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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