Breakfast: Zucchini Frittatta with Parmesan, Strawberry Muffins, Blueberry Blintzes
Zucchini Frittatta with Parmesan
Ingredients:
- 4 medium zucchini (about 1 1/3 lbs) rinsed, trimmed, shredded and squeezed dry
- 3 TBS olive oil
- 2 cloves garlic, minced
- 1-2 TBS fresh parsley, tarragon, thyme or basil minced
- Table salt and fresh ground pepper to taste
- 6 large eggs
- 3 TBS grated Parmesan cheese
- 2 tsp olive oil
Directions:
1. Shred trimmed zucchini on large holes of box grater or use grating disk of food processor. Wrap shredded zucchini in paper towel and squeeze out excess liquid. Remove from towel, put in bowl and set aside.
2. Heat 3 TBS of oil in 10 “ skillet (preferably non stick); add garlic and zucchini and cook until tender, about 7 minutes. Stir in herbs, salt and pepper to taste.
3. Heat broiler. Beat eggs with Parmesan cheese in medium bowl. Stir zucchini mixture into eggs. Heat additional oil in now empty skillet over medium heat. Add zucchini egg mixture; cook undisturbed until almost set, 4-5 minutes. Slide skillet under broiler and cook until frittata is set and top is brown, 1-2 minutes. Don’t let frittata burn! Flip onto serving platter and serve hot or room temperature. Serves 4.
Strawberry Muffins
Ingredients:
1. Preheat oven to 400 degrees. Line a standard 12-cup muffin tin with paper liners. Toss together strawberries and 1/3 cup sugar. Using a potato masher, lightly mash berries; set aside.
2. In a large bowl, whisk together flours, baking powder, baking soda, salt, and cinnamon. In a glass 2-quart measuring cup or a medium bowl, combine buttermilk, oil, egg, and vanilla; whisk to combine.
3. Make a well in the center of the flour mixture and pour in the buttermilk mixture and the berry mixture (with juice). Fold just until combined. Using an ice cream scoop, divide the batter among the muffin cups. Sprinkle the tops with remaining sugar.
4. Bake until a toothpick inserted in the center of a muffin comes out clean, about 17 minutes. Cool 5 minutes in the pan, then transfer muffins to a wire rack to cool completely.
Yield: Makes 12 Muffins
- 1 1/2 cups sliced strawberries
- 1/3 cup plus 1 tablespoon sugar
- 1 1/4 cups all-purpose flour (spooned and leveled)
- 1/2 cup whole-wheat flour (spooned and leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup low-fat buttermilk
- 1/4 cup light olive oil or vegetable oil
- 1 large egg
- 1 teaspoon pure vanilla extract
1. Preheat oven to 400 degrees. Line a standard 12-cup muffin tin with paper liners. Toss together strawberries and 1/3 cup sugar. Using a potato masher, lightly mash berries; set aside.
2. In a large bowl, whisk together flours, baking powder, baking soda, salt, and cinnamon. In a glass 2-quart measuring cup or a medium bowl, combine buttermilk, oil, egg, and vanilla; whisk to combine.
3. Make a well in the center of the flour mixture and pour in the buttermilk mixture and the berry mixture (with juice). Fold just until combined. Using an ice cream scoop, divide the batter among the muffin cups. Sprinkle the tops with remaining sugar.
4. Bake until a toothpick inserted in the center of a muffin comes out clean, about 17 minutes. Cool 5 minutes in the pan, then transfer muffins to a wire rack to cool completely.
Yield: Makes 12 Muffins
Blueberry Blintzes
Ingredients:
For The Crepes-
Directions:
1. Make the crepe batter: Whisk together milk, 1/2 cup water, 2 tablespoons melted butter, and the eggs in a medium bowl. Whisk in flour and salt; set aside.
2. Make the sauce: Stir blueberries, sugar, butter, lemon juice, cornstarch, and salt in a medium saucepan over medium-low heat. Bring mixture to a low boil. Reduce heat; simmer, stirring often, until berries begin to break down and release their juices, about 10 minutes. Set aside.
3. Make the filling: Puree cottage cheese, cream cheese, sugar, and vanilla seeds in a food processor. Transfer to a medium bowl; stir in blueberries. Set aside.
4. Make the crepes: Stir together remaining 3 tablespoons melted butter and the oil in a small bowl; reserve 1/4 cup for cooking blintzes. Heat an 8-inch nonstick skillet over medium heat. Lightly brush pan using remaining butter-oil mixture. Pour a scant 1/4 cup batter into pan; swirl to form an even layer. Cook until bottom is lightly browned, about 1 1/2 minutes. Using a heatproof spatula, flip crepe; cook 30 seconds. Transfer to a plate. Repeat with remaining butter-oil mixture and batter.
5. Transfer a crepe to a clean work surface. Spoon 2 heaping tablespoons filling onto crepe 1 inch from bottom and sides. Fold bottom over filling. Fold in sides, and roll up. Set aside, seam down. Repeat with remaining crepes and filling.
6. Heat the reserved 1/4 cup butter-oil mixture in clean pan over medium heat. Working in batches of three, fry blintzes, turning once, until golden and crisp, 2 to 2 1/2 minutes per side. Place two blintzes on each plate. Spoon warm sauce over top, and dust with confectioners' sugar.
Yield: Makes 12, Serves 6.
For The Crepes-
- 3/4 cup plus 2 tablespoons whole milk
- 5 tablespoons unsalted butter, melted
- 2 large eggs
- 1 cup plus 2 tablespoons all-purpose flour
- 1/4 teaspoon coarse salt
- 3 tablespoons canola oil
- Confectioners' sugar, for dusting
- For The Filling:
- 16 ounces cottage cheese
- 4 ounces cream cheese, softened
- 1/2 cup plus 3 tablespoons granulated sugar
- 1 vanilla bean, halved lengthwise, seeds scraped and reserved, bean discarded
- 1/2 pint (about 1 cup) blueberries
- For The Sauce:
- 1 pint (about 2 cups) blueberries
- 6 1/2 tablespoons granulated sugar
- 1 tablespoon unsalted butter
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon cornstarch
- Pinch of coarse salt
Directions:
1. Make the crepe batter: Whisk together milk, 1/2 cup water, 2 tablespoons melted butter, and the eggs in a medium bowl. Whisk in flour and salt; set aside.
2. Make the sauce: Stir blueberries, sugar, butter, lemon juice, cornstarch, and salt in a medium saucepan over medium-low heat. Bring mixture to a low boil. Reduce heat; simmer, stirring often, until berries begin to break down and release their juices, about 10 minutes. Set aside.
3. Make the filling: Puree cottage cheese, cream cheese, sugar, and vanilla seeds in a food processor. Transfer to a medium bowl; stir in blueberries. Set aside.
4. Make the crepes: Stir together remaining 3 tablespoons melted butter and the oil in a small bowl; reserve 1/4 cup for cooking blintzes. Heat an 8-inch nonstick skillet over medium heat. Lightly brush pan using remaining butter-oil mixture. Pour a scant 1/4 cup batter into pan; swirl to form an even layer. Cook until bottom is lightly browned, about 1 1/2 minutes. Using a heatproof spatula, flip crepe; cook 30 seconds. Transfer to a plate. Repeat with remaining butter-oil mixture and batter.
5. Transfer a crepe to a clean work surface. Spoon 2 heaping tablespoons filling onto crepe 1 inch from bottom and sides. Fold bottom over filling. Fold in sides, and roll up. Set aside, seam down. Repeat with remaining crepes and filling.
6. Heat the reserved 1/4 cup butter-oil mixture in clean pan over medium heat. Working in batches of three, fry blintzes, turning once, until golden and crisp, 2 to 2 1/2 minutes per side. Place two blintzes on each plate. Spoon warm sauce over top, and dust with confectioners' sugar.
Yield: Makes 12, Serves 6.
Lunch: Waldorf Salad (revisited), Broccoli Soup, Tomatoes Stuffed with Chicken Salad
Waldorf Salad
Ingredients:
1. Mix beets, apples, celery and walnuts together.
2. In a small bowl combine buttermilk, mayonnaise, horseradish, lemon juice and salt and pepper.
3. Pour over salad, toss gently and serve.
- 1 1/2 cups Raw Beets washed & coarsely shredded
- 4 tart Apples diced OR 1 cup dried Cherries
- 3/4 cups Celery cut into small pieces
- 3/4 cups Walnuts chopped
- 1/4 cup Buttermilk
- 1/4 cup Mayonnaise
- 1/2 tsp Horseradish
- 1-2 TBS Lemon Juice
- Salt and Pepper to taste
1. Mix beets, apples, celery and walnuts together.
2. In a small bowl combine buttermilk, mayonnaise, horseradish, lemon juice and salt and pepper.
3. Pour over salad, toss gently and serve.
Broccoli Soup
Ingredients:
1. Melt 4 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli, onion, carrot, salt and pepper and saute until onion is translucent, about 6 minutes. Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add stock and bring to boil.
2. Simmer uncovered until broccoli is tender, about 15 minutes. Pour in cream. With an immersion blender, puree the soup. Add salt and pepper, to taste, and then replace the lid back on the pot. Serve hot with Homemade Croutons.
Homemade Croutons Ingredients:
Directions:
1. Preheat oven to 400 degrees F.
2. Cut bread into cubes and place in a large bowl. Drizzle cubes with olive oil, salt, pepper and red pepper flakes. Mix well.
3. Spread seasoned bread onto a sheet pan and bake for about 15 minutes.
Yield: 4 to 6 servings
- 4 tablespoons butter, room temperature
- 1 1/2 pounds fresh broccoli
- 1 large onion, chopped
- 1 carrot, chopped
- Salt and freshly ground black pepper
- 3 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- 1/2 cup cream
- Homemade Croutons, recipe follows
1. Melt 4 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli, onion, carrot, salt and pepper and saute until onion is translucent, about 6 minutes. Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add stock and bring to boil.
2. Simmer uncovered until broccoli is tender, about 15 minutes. Pour in cream. With an immersion blender, puree the soup. Add salt and pepper, to taste, and then replace the lid back on the pot. Serve hot with Homemade Croutons.
Homemade Croutons Ingredients:
- Day old French bread
- Olive oil
- Salt and freshly ground black pepper
- 1/4 teaspoon red pepper flakes
Directions:
1. Preheat oven to 400 degrees F.
2. Cut bread into cubes and place in a large bowl. Drizzle cubes with olive oil, salt, pepper and red pepper flakes. Mix well.
3. Spread seasoned bread onto a sheet pan and bake for about 15 minutes.
Yield: 4 to 6 servings
Tomatoes Stuffed with Chicken Salad
Ingredients:
1. Cut 1/2-inch off top of each tomato. Scoop out pulp from tomatoes. Turn tomatoes upside down on paper towels to drain.
2. In a medium bowl, combine chicken, bell pepper, corn, and onion.
3. In a small bowl, whisk together olive oil and next 6 ingredients. Pour over chicken, tossing gently to coat.
4. Line tomatoes with leaf lettuce or spinach leaves. Spoon chicken salad evenly into tomatoes. Refrigerate or serve immediately.
- 6 large tomatoes
- 2 cups cooked and cubed chicken
- 1/2 cup minced red bell pepper
- 1/2 cup corn, drained
- 1 1/2 tablespoons minced red onion
- 1/4 cup plus 2 tablespoons olive oil
- 1/4 cup fresh lemon juice
- 1 tablespoon chopped fresh Italian flat-leaf parsley
- 1 tablespoon Dijon mustard
- 1 tablespoon mayonnaise
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- Leaf lettuce or spinach leaves
1. Cut 1/2-inch off top of each tomato. Scoop out pulp from tomatoes. Turn tomatoes upside down on paper towels to drain.
2. In a medium bowl, combine chicken, bell pepper, corn, and onion.
3. In a small bowl, whisk together olive oil and next 6 ingredients. Pour over chicken, tossing gently to coat.
4. Line tomatoes with leaf lettuce or spinach leaves. Spoon chicken salad evenly into tomatoes. Refrigerate or serve immediately.
Dinner: Moroccan Grilled Salmon, "Garden Full of Goodness" Lasagna,
Moroccan Grilled Salmon
Ingredients:
1. Stir together the yogurt, lemon juice, olive oil, garlic, coriander, cumin, 1/4 teaspoon salt, and pepper to taste in a small bowl. Pour half of the sauce into a large resealable plastic bag; cover and refrigerate the remaining sauce. Add the salmon to the bag and turn to coat with the marinade. Refrigerate for 20 to 30 minutes, turning the bag over once.
2. Preheat a grill to medium-high. Remove the salmon from the marinade and blot off excess yogurt with paper towels. Lightly oil the grill and add the salmon; cook, turning once, until browned on the outside and opaque in the center, 4 to 6 minutes per side, depending on the thickness. Serve with the reserved yogurt sauce and garnish with the herbs and lemon wedges.
- 1/2 cup plain yogurt
- Juice of 1 lemon, plus lemon wedges for garnish
- 1 tablespoon extra-virgin olive oil, plus more for the grill
- 2 to 3 cloves garlic, smashed
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- Kosher salt and freshly ground pepper
- 4 6-ounce skinless center-cut salmon fillets
- 1/4 cup chopped fresh cilantro or parsley, for garnish
1. Stir together the yogurt, lemon juice, olive oil, garlic, coriander, cumin, 1/4 teaspoon salt, and pepper to taste in a small bowl. Pour half of the sauce into a large resealable plastic bag; cover and refrigerate the remaining sauce. Add the salmon to the bag and turn to coat with the marinade. Refrigerate for 20 to 30 minutes, turning the bag over once.
2. Preheat a grill to medium-high. Remove the salmon from the marinade and blot off excess yogurt with paper towels. Lightly oil the grill and add the salmon; cook, turning once, until browned on the outside and opaque in the center, 4 to 6 minutes per side, depending on the thickness. Serve with the reserved yogurt sauce and garnish with the herbs and lemon wedges.
"Garden Full of Goodness" Lasagna
Ingredients:
1. Combine zucchini, squash, carrot, mushrooms, onion and peppers with water to cover. Bring to a boil over medium-high heat; reduce heat, and simmer 10 minutes or until vegetables are tender. Drain well, and reserve.
2. Preheat oven to 350 degrees F.
3. Combine crushed tomatoes, tomato sauce, tomato paste, basil, garlic, salt, and pepper in a medium saucepan. Bring to a boil, reduce heat, and simmer 20 minutes.
4. In a medium bowl, combine cream cheese, cottage cheese, and eggs. Stir together.
5. Spread 1/3 of the sauce evenly over bottom of a 13 by 9 by 2-inch baking dish. Place 4 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/2 of cream cheese mixture over noodles. Cover cheese mixture with 1/2 the vegetable mixture, more sauce, and top evenly with 6 slices provolone cheese and 1 1/2 cups mozzarella cheese. Repeat layers with 4 noodles, rest of the cream cheese mixture, vegetables, sauce, and remaining cheeses. Place in oven for 35 minutes or until lasagna is hot and bubbling
6. Let lasagna stand for 10 minutes before serving.
- 2 cups thinly sliced zucchini
- 2 cups thinly sliced yellow squash
- 1 cup thinly sliced carrot
- 1 cup thinly sliced fresh mushrooms
- 1 medium onion, diced
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 1 (14 ounce) can crushed tomatoes
- 1 (8-ounce) can tomato sauce
- 1/2 (6-ounce) can tomato paste
- 1/4 cup sliced fresh basil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 (8-ounce) package cream cheese, softened
- 3/4 cups small cottage cheese
- 1 large egg, lightly beaten
- 8 oven-ready, "no cook," lasagna noodles
- 12 slices provolone cheese, thinly sliced
- 2 cups shredded mozzarella
1. Combine zucchini, squash, carrot, mushrooms, onion and peppers with water to cover. Bring to a boil over medium-high heat; reduce heat, and simmer 10 minutes or until vegetables are tender. Drain well, and reserve.
2. Preheat oven to 350 degrees F.
3. Combine crushed tomatoes, tomato sauce, tomato paste, basil, garlic, salt, and pepper in a medium saucepan. Bring to a boil, reduce heat, and simmer 20 minutes.
4. In a medium bowl, combine cream cheese, cottage cheese, and eggs. Stir together.
5. Spread 1/3 of the sauce evenly over bottom of a 13 by 9 by 2-inch baking dish. Place 4 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/2 of cream cheese mixture over noodles. Cover cheese mixture with 1/2 the vegetable mixture, more sauce, and top evenly with 6 slices provolone cheese and 1 1/2 cups mozzarella cheese. Repeat layers with 4 noodles, rest of the cream cheese mixture, vegetables, sauce, and remaining cheeses. Place in oven for 35 minutes or until lasagna is hot and bubbling
6. Let lasagna stand for 10 minutes before serving.
Portuguese-Style Fish Stew
Ingredients:
1. Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat.
2. Add the bay leaves and paprika and cook, stirring, 30 seconds.
3. Add the onion, bell pepper, tomatoes, garlic and 2 tablespoons of the cilantro; season with salt and pepper.
4. Cover and cook until the vegetables are softened, about 10 minutes.
5. Add 1 cup water and reduce the heat to medium low. Season the fish with salt and pepper, then nestle the pieces among the vegetables in the pan. Cover and simmer until the fish is just cooked through, 5 to 7 minutes.
6. Divide the stew among bowls. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the remaining 2 tablespoons cilantro. Serve with the bread.
- 3 tablespoons extra-virgin olive oil
- 2 bay leaves
- 2 teaspoons paprika (smoked or sweet)
- 1 small onion, thinly sliced
- 1 small green bell pepper, thinly sliced
- 1 14.5-ounce can diced tomatoes
- 1 clove garlic, finely chopped
- 1/4 cup chopped fresh cilantro
- Kosher salt and freshly ground pepper
- 1 1/2 pounds skinless striped bass, cut into 2-inch chunks
- 4 slices crusty bread, toasted
1. Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat.
2. Add the bay leaves and paprika and cook, stirring, 30 seconds.
3. Add the onion, bell pepper, tomatoes, garlic and 2 tablespoons of the cilantro; season with salt and pepper.
4. Cover and cook until the vegetables are softened, about 10 minutes.
5. Add 1 cup water and reduce the heat to medium low. Season the fish with salt and pepper, then nestle the pieces among the vegetables in the pan. Cover and simmer until the fish is just cooked through, 5 to 7 minutes.
6. Divide the stew among bowls. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the remaining 2 tablespoons cilantro. Serve with the bread.