Zucchini Frittata

 Ingredients

8 large fresh eggs

5 tbsp extra virgin olive oil

3 tbsp finely chopped onion

675 g fresh zucchini, washed, dried, and thinly sliced

1 tsp salt

Freshly ground black pepper as per taste

 

 Preparations

In a 25-cm nonstick skillet, heat the olive oil. Add the onion and cook over moderate heat, stirring constantly, for about 1 minute, until softened.

Add the zucchini (the pan will be full) and season with 1/2 teaspoon of salt and a generous grinding of pepper. Cover and cook for 5 minutes, shaking the pan occasionally and stirring once. Remove the lid and cook the zucchini, stirring frequently with a wooden spatula, until the slices are tender but not falling apart,10 to 15 minutes. This may be done in advance.

When ready to make the Frittata, beat the eggs thoroughly in a bowl. Season with the remaining 1/2 teaspoon of salt and more pepper to taste. Reheat the zucchini over moderate heat, if necessary. Pour the eggs over the zucchini and stir with a wooden spatula so that the eggs penetrate and coagulate. Spread the zucchini evenly in the pan and leave for 3 minutes. When you hear a frying noise, invert the skillet to unmold the Frittata onto a plate. Slide the Frittata back into the skillet with the uncooked side down. Leave for 2 minutes, then turn out onto a round platter. Top the Frittata with arugula, cherry tomatoes, parsley and goat’s cheese. Season. Drizzle with extra virgin olive oil. Serve hot or at room temperature.

Arugula and Onions Frittata Version

Prepare the Zucchini Frittata as described above, but in place of the zucchini, cook 675 g of white onions, sliced extremely thin, in the olive oil slowly until soft and translucent. Add 110 g washed, dried, chopped arugula; cook, stirring for a couple of minutes, until it wilts. Then add the eggs and proceed with the recipe.

Browned Onion Frittata Version

Prepare the Zucchini Frittata using the recipe above, but in place of the zucchini, cook 675 g of white onions, sliced extremely thin, in the olive oil slowly, stirring often, until soft and golden brown. Be patient; coloring the onions can take 15 to 20 minutes. Then add the eggs and proceed with the recipe.

 

 

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Summer Blueberry Salad with Toasted Pecans & Feta

  

Ingredients

1 tbsp fresh lemon juice

1 tbsp balsamic vinegar

2 tbsp extra-virgin olive oil

⅛ tsp kosher salt

⅛ tsp freshly ground black pepper

4 cups spinach and arugula salad mix

1 cup fresh blueberries (about 1/2 pint)

⅓ cup chopped toasted pecans

⅓ cup crumbled feta cheese

Preparations

 

In a large bowl, whisk together lemon juice, balsamic, olive oil, salt and pepper. Add spinach and arugula mix, blueberries, pecans and feta cheese, tossing gently to combine.

Chef's Notes

Toast the pecans in a 400°F oven until slightly browned and fragrant, about 5 to 7 minutes.

 

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Arugula Caesar Salad with Crouton

  

 Ingredients:

• 1 tbsp olive oil
• ¼ cup breadcrumbs OR bread cut into small pieces
• 1 tablespoon grated Parmesan cheese
• ½ tsp EACH: Italian seasoning and garlic powder
• 1 pinch salt and pepper
• 4 ounces baby arugula
• ¼ cup shaved Parmesan cheese

 The Dressing

• ¼ cup plain, Greek yogurt
• 2 tbsp mayonnaise
• 2 tbsp grated Parmesan cheese
• 2-3 tsp lemon juice as per your taste
• 1 ½ teaspoons anchovy paste
• ½ teaspoon Dijon mustard
• 1 small clove garlic
• ½ teaspoon pepper
• 1 pinch salt

 

Instructions 

• Mix the dressing ingredients together, then place the bowl in the fridge while you prepare the rest of the salad.
  
  
• Heat the oil in a small pan over medium heat. Add the breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper and mix well. Continue to mix until the breadcrumbs is golden brown and crispy and then remove the pan from the heat.
  
  
• Add the arugula to a salad bowl and pour enough of the dressing over top to lightly coat the greens – about half. Add half of the crouton crispies and the shaved Parmesan and toss gently to coat. Sprinkle the rest of the crouton crispies over top and serve right away.
  4 ounces baby arugula, ¼ cup shaved Parmesan
  
  

Notes

Make-ahead tips: The dressing can be made ahead and kept in your fridge for up to a week. The crouton crispies stay crisp for many days if kept in a sealed container on your counter.  Dressing amount: The amount of dressing is more than you need for one salad, but I can’t bear to go through the effort of making only enough dressing for one salad, especially when it keeps so well. You can save the rest for a salad tomorrow, drizzle the extra over your main dish, or cut the dressing recipe in half if you only want one salad. 

 

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Pasta with Fresh Tomatoes and Whipped Ricotta

  

Ingredients:

For the Fresh Tomato Sauce

 

340 g (12 oz) dried short pasta 

 

4 tbsp (80 ml) extra virgin olive oil

 

3 cloves garlic - peeled and smashed, but left whole

 

600 g (1.3 lbs) tomatoes - cut into a small dice

 

½ tsp sea salt

 

½ tsp freshly ground black pepper

 

1 cup rocket leaves (arugula) OR watercress / baby spinach

 

½ cup basil leaves - finely sliced

 

For whipped ricotta

 

250 g (8.8 oz) ricotta - full fat

½ tsp lemon zest

2 tsp lemon juice

½ clove garlic

1 tbsp extra virgin olive oil

sea salt and freshly ground black pepper - to taste

 

Preparations

 Put a large pot of water on to boil. When it reaches boiling point, salt it generously. In a small saucepan, add the olive oil and garlic. Heat over low for 5 minutes, or until the garlic are a pale golden. Remove the garlic and discard; the flavour will have been extracted. Set the oil aside to cool. In a large bowl, add the chopped tomatoes, salt and pepper. Set aside for 10 minutes. Cook your pasta until just al dente. Drain and allow to cool for 1-2 minutes. While the pasta is cooking, prepare your whipped ricotta by adding all the ingredients to a small food processor and blending until a smooth consistency. Season to taste. Add the garlic oil and pasta to the tomatoes, along with the rocket and basil. Toss everything well. Check that the seasoning is to your liking and serve with a generous dollop of whipped ricotta.

Notes

1. Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons). For readers located elsewhere in the world, please use 1 tablespoon + 1 teaspoon for each listed tablespoon.
2. Tomatoes: as the tomatoes are the star of the show, a lot depends on them. They must be at peak ripeness, sweet and full of flavour. Homegrown tomatoes are ideal or choose the best that you can find. The sauce will only be as good as the tomatoes.
3. Lemon: for ease, be sure to remove the lemon zest before extracting the juice.
4. Seasoning: adjust the seasoning to your liking - we recommend using freshly ground black pepper and sea salt flakes for the best flavour. 
5. Make this gluten-free: simply use a good quality gluten-free pasta. 
6. Make-ahead: the sauce is best prepared shortly before serving but you can set it aside for about 30 minutes to allow the flavours to meld.
7. Serving: this pasta dish is served while still warm, the heat from the freshly cooked pasta releasing the flavour and aroma of the sweet tomatoes and fragrant basil. You can also serve it at room temperature. Chilling the sauce would dull the flavours.

 

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Beet Carpaccio

Ingredients 

 

Beets - 2 

 

Salt and Pepper - as needed 

 

Olive oil - 4 tbsp. 

 

Crème fraiche - 1/4 cup (optional) Sour cream, DIY crème fraiche, mascarpone, and full-fat Greek yogurt can be used 

 

Mustard - 1 tsp. 

 

Mustard seeds - 1/2 tsp. 

 

White wine vinegar - 1 tbsp. 

 

Arugula leaves - a handful 

 

Pine nuts - 1 tbsp.

Preparations 

 

Preheat oven to 350° F (180°C), and place the beets on pieces of aluminum foil large enough to wrap with. 

 

Sprinkle salt, pepper and 2 tbsp oil. Wrap each beet separately and tightly and heat in the oven for 40 minutes. 

 

Combine crème fraiche, mustard, vinegar, olive oil and mustard seeds. 

 

Let the beets cool down, peel and slice using a sharp knife or mandoline. 

 

Arrange the slices on a plate, spread the arugula and pine nuts over and top with mustard sauce. 

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Beet Carpaccio

The perfect fancy starter for those of us who prefer vegetables over meat. The beats remain fleshy even when they're sliced thin, which makes them the perfect candidate for a meat substitute. Serve with or without the cheese for vegetarian or vegan options.

 

Ingredients for carpaccio: 

 

Beets - 2 

 

Salt and Pepper - as needed 

 

Olive oil - 4 tbsp.

 

Crème fraiche - 1/4 cup (optional) 

 

Mustard - 1 tsp. 

 

White wine vinegar - 1 tbsp. 

 

Arugula leaves - a handful 

 

Pine nuts - 1 tbsp.

Method of preparing the carpaccio:  

 

Preheat oven to 350° F (180°C), and place the beets on pieces of aluminum foil large enough to wrap with. Sprinkle salt, pepper and 2 tbsp oil. Wrap each beet separately and tightly and heat in the oven for 40 minutes. 

 

Combine crème fraiche, mustard, vinegar, olive oil. 

 

Let the beets cool down, peel and slice using a sharp knife or mandoline. 

 

Arrange the slices on a plate, spread the arugula and pine nuts over and top with mustard sauce. 

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Beet Carpaccio

The perfect fancy starter for those of us who prefer vegetables over meat. The beats remain fleshy even when they're sliced thin, which makes them the perfect candidate for a meat substitute. Serve with or without the cheese for vegetarian or vegan options.

 

Ingredients for carpaccio: 

 

Beets - 2 

 

Salt and Pepper - as needed 

 

Olive oil - 4 tbsp. 

 

Crème fraiche - 1/4 cup (optional)  sour cream is closest to Creme fraiche

 

Mustard - 1 tsp. 

 

Mustard seeds - 1/2 tsp. 

 

White wine vinegar - 1 tbsp. 

 

Arugula leaves - a handful 

 

Pine nuts - 1 tbsp. 

 

 

Method of preparing the carpaccio: 

 

Preheat oven to 350° F (180°C), and place the beets on pieces of aluminum foil large enough to wrap with. Sprinkle salt, pepper and 2 tbsp oil. 

 

Wrap each beet separately and tightly and heat in the oven for 40 minutes. 

 

Combine crème fraiche, mustard, vinegar, olive oil and mustard seeds. 

 

Let the beets cool down, peel and slice using a sharp knife or mandoline. 

 

Arrange the slices on a plate, spread the arugula and pine nuts over and top with mustard sauce.

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Halloumi and Orange Salad

Ingredients

 

Orange - 2 large (peeled and cubed) 

Wholegrain Mustard - 1 1/2 tbsp. 

White wine vinegar - 1 tbsp. 

Salt and Pepper - to taste 

Halloumi cheese - 1 (8-oz) block (sliced) 

Arugula leaves - 1 cup (washed and dried) 

Baby spinach - 1 cup (washed and dried) 

Cherry tomatoes - 1 cup (cut into half) 

Olive oil - 3 tbsp. 

Honey - 1 1/2 tbsp. 

 

Method  

Combine in a bowl the oranges, mustard, vinegar, honey, and season with salt and pepper. Mix thoroughly until combined. Set aside. 

 

In a small skillet, heat the olive oil and cook the halloumi on both sides until golden - about 1-2 minutes on each side. Transfer the cooked halloumi slices onto a plate lined with paper towels. Set aside. 

 

In a large bowl, combine the arugula, spinach, and cherry tomatoes. Add the orange and honey dressing, then toss until the vegetables and greens are completely coated in the dressing. 

 

Arrange the halloumi on top of the salad and serve immediately. 

 

Chef's Tip: Try to capture as much of the orange juice as you can when cutting it.

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Source: Bbcgoodfoodme.com