Food for thought….and for eating:
If you’re having mom over for Sunday brunch, try this:
FRITATTA
Need ovenproof frying pan.
Ingredients
- 2-3 tablespoons extra virgin olive oil
- 1 small yellow onion
- 1 can potatoes or 1 cup [blanched] sliced fresh potatoes
- 1 package of frozen artichoke hearts – [thawed]
- ½ cup sun dried tomatoes – sliced
- 3-4 tablespoons fresh basil leaves shredded/chopped
- ¼ cup grated parmesan or romano cheese
- 4-containers of Eggbeaters [or 6-8 eggs scrambled]
- 1 cup shredded cheddar or mozzarella cheese [according to taste preference] to melt on top just before done
Directions
- Pre-heat oven to 350
- Sauté onions and potatoes in olive oil until soft
- Add artichokes and sun-dried tomatoes and sauté until ingredients are mixed
- Whisk eggs and parmesan cheese together and pour mixture over veggies, toss half the basil on top
- Let entire mixture set for about five-seven minutes on top of stove on low-medium, heat. You don’t want it to cook through.
- Once set, place frying pan in oven and bake for 20 minutes
- Sprinkle shredded cheese and bake additional 5 minutes
- Remove from oven and let sit for 3-4 minutes. Garnish with remaining basil.
SPRING SALAD – Arugula is a little spicey, but the goat cheese and beets soften it up or use spinach
Arugula, goat cheese, beets
Ingredients
SALAD:
- 6 cups fresh arugula or baby spinach
- 1-1/2 cups sliced beets – cooked
- 1/2 cup sliced cucumbers
- 1/2 cup slivered almonds or pine nuts
- 1/2 cup crumbled goat cheese
VINAIGRETTE:
- 1/3 cup olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 2 teaspoons lemon juice
- 1-1/2 teaspoons balsamic vinegar
- 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
- 1 teaspoon fresh sage or 1/4 teaspoon dried sage leaves
- 1/8 teaspoon pepper
Directions
In a salad bowl, combine the first 5 ingredients. In a small bowl, whisk the vinaigrette ingredients. Drizzle over salad; toss to coat.
EASY SCONES
Ingredients
- 3 cups all-purpose flour, plus more for kneading
- ½ cup white sugar
- 5 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup butter
- 1 cup milk (or half & half)
- 1 egg, beaten
- 1/4 cup dried cranberries if desired
Directions
- Preheat the oven to 400 degrees F (200 degrees C)
- Lightly grease a baking sheet
- Combine flour, sugar, baking powder, and salt in a large bowl;
- Cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs
- Whisk milk and egg in a small bowl; gradually stir into flour mixture until moistened
- Add cranberries
- Turn dough out onto a lightly floured surface and knead briefly, 5 or 6 turns
- Pat or roll dough out into a 1/2-inch-thick round
- Cut into 8 wedge-shaped pieces and place onto the prepared baking sheet
- Bake scones in the preheated oven until golden brown on top, about 15 minutes