Spinach and Scape Frittata

3 Tbsp. olive oil

10 eggs
1 cup (1/2 lb.) chopped raw spinach

1/2 c. grated Parmesan cheese
1 Tbsp. chopped parsley or basil

1/2 c. finely chopped garlic scapes
salt and pepper to taste

Preheat oven to 350°. In a large bowl mix all ingredients except oil and scapes. Heat oil in a 10-inch ovenproof skillet on the stove. Add the scapes and saute until tender on medium heat for about five minutes. Pour egg mixture in skillet with garlic and cook over low for three minutes. Place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges and serve.

Adapted from dakotagarlic

 

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Sicilian Caponatina

Serves 6 to 8.  Serve with slices of freshly toasted garlic crostini.

3 whole eggplants

½ c. raisins

3 stalks celery

2 Tbsp. sugar

½ onion

1 tsp. chopped parsley

½ c. olive oil

1 tsp. salt

10 whole green olives, sliced

¼ tsp. red pepper flakes

1 Tbsp. capers

1 Tbsp. fresh oregano

12 oz. Tomato sauce

1 Tbsp. fresh tarragon

2 Tbsp. red wine vinegar

8 to 10 basil leaves, chopped

Peel eggplant and chop into ½ inch cubes.  Dice celery and onions.  In a large skillet, heat olive oil over medium heat.  Add eggplant, celery, and onions.  Cook 12 to 15 min.  Add olives, capers, tomato sauce, vinegar, raisins, sugar, parsley, salt and red pepper flakes.  Stir thoroughly and remove from heat.  Cool in fridge for 1 hr.  Serve garnished with fresh oregano, tarragon, and basil.

Taken from The Herb Companion, January 2009 issue.

Roasted Eggplant and Feta Dip

Active Time: 40 min.

To Make Ahead: Cover and refrigerate for up to 2 days

Makes 12 servings, about ¼ c. each.

If the dip is bitter, you can remedy that with a little sweetener.  Serve with Toasted Pita Chips or as a sandwich spread.

1 medium eggplant (about 1 pound)

2 Tbsp. lemon juice

¼ c. extra-virgin olive oil

½ c. crumbled feta cheese, preferably Greek

½ c. finely chopped red onion

1 small red bell pepper, finely chopped

1 small chile pepper, such as jalapeno, seeded and minced (optional)

2 Tbsp. chopped fresh basil

1 Tbsp. finely chopped flat-leaf parsley

¼ tsp. cayenne pepper, or to taste

¼ tsp. salt

Pinch of sugar (optional)

Position oven rack about 6 inches from the heat source; preheat broiler.  Line a baking pan with foil.  Place eggplant in the pan and poke a few holes all over it to vent steam.  Broil the eggplant, turning with tongs every 5 min., until the skin is charred and a knife inserted into the dense flesh near the stem goes in easily, 14 to 18 min.  Transfer to a cutting board until cool enough to handle.  Put lemon juice in a medium bowl.  Cut the eggplant in half lengthwise and scrape the flesh into the bowl, tossing with the lemon juice to help prevent discoloring.  Add oil and stir with a fork until the oil is absorbed.  (It should be a little chunky.)  Stir in feta, onion, bell pepper, chile pepper (if using), basil, parsley, cayenne and salt.  Taste and add sugar if necessary.

Taken from Eating Well magazine October 2008.

Risotto with Beet Greens & Roasted Beets

This rich-tasting risotto is decidedly pink. Use a full-bodied vegetable stock if you are vegetarian ; otherwise use a well-seasoned chicken or turkey stock. Yield: Serves 4 to 5 generously as a main dish.

3/4 pound beets (1 bunch small), roasted 1 bunch beet greens, stemmed and washed

6 to 7 cups chicken stock, as needed

2 tablespoons extra virgin olive oil

1/2 cup finely chopped onion

1 1/2 cups Arborio or Carnarolli rice

2 garlic cloves, minced or pressed

1/2 cup red, rose, or dry white wine

Salt

Freshly ground pepper

1 to 2 ounces Parmesan cheese, grated (1/4 to 1/2 cup, to taste)

2 tablespoons finely chopped flat-leaf parsley

Bring the stock to a simmer in a saucepan. Season well and turn the heat to low. Stack the stemmed, washed greens and cut crosswise into 1-inch wide strips. Heat the oil over medium heat in a large nonstick frying pan or wide, heavy saucepan and add the onion. Cook, stirring, until the onion begins to soften, about 3 minutes, and add the rice and garlic. Cook, stirring, until the grains of rice are separate and beginning to crackle, about 3 minutes. Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly. You want some of the flavor to cook into the rice before it evaporates. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock (about 1/2 cup), enough to just cover the rice. The stock should bubble slowly (adjust heat accordingly). Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, not too fast and not too slowly, stirring often and adding more stock when the rice is almost dry, for 10 minutes. Stir in the greens and the diced beets, and continue adding more stock, enough to barely cover the rice, and stirring often, for another 10 to 15 minutes. Taste a bit of the rice. Is it cooked through? It should taste chewy but not hard in the middle. Definitely not soft like steamed rice. If it is still hard in the middle, you need to continue adding stock and stirring for another 5 minutes or so. Now is the time to ascertain if there is enough salt. Add if necessary. When the rice is cooked through, add a generous amount of freshly ground pepper, and stir in another half cup of stock, the Parmesan and the parsley. Remove from the heat. The rice should be creamy; if it isn’t, add a little more stock. Stir once, taste and adjust seasonings, and serve.

Submitted by subscribers Dave and Tracy Dittmer

Raw Tabouli

Place in a bowl:

4 big bunches of flat leaf parsley processed in food processor

A few handfuls of fresh mint, also processed

4 large tomatoes diced finely (squeeze out excess liquid)

3 large cucumbers diced finely

1 zucchini diced finely

1 bunch spring onions diced finely

1 Tbsp. sea salt

Plenty of fresh black pepper

1/2 c. fresh squeezed lemon juice

½ c. extra virgin olive oil

Mix together and enjoy.

Received from a friend in Texas.

Imam Bayildi (Stuffed Eggplant)

The name of this much loved Turkish dish translates as ‘the Imam fainted’, and is said to represent his reaction on tasting the superb stuffed aubergines. Serves 6. This dish can be made in advance and is ideal for a buffet table.

3 aubergines (eggplants)

4 Tbsp. olive oil

1 large onion, chopped

1 small red (bell) pepper, seeded and diced

1 small green (bell) pepper, seeded and diced

3 garlic cloves, crushed

5-6 tomatoes, skinned and chopped

2 Tbsp. chopped fresh parsley

about 1 c. boiling water

1 Tbsp. lemon juice

salt and ground black pepper

chopped fresh parsley, to garnish

Preheat the oven to 375 degrees F.  Cut the aubergines in half lengthways and scoop out the flesh, reserving the shells.  Set aside.  Heat 2 Tbsp. of the olive oil and fry the onion and peppers fro 5-6 min., until both are slightly softened but not too tender.  Add the garlic and continue to cook for a further 2 min., then stir in the tomatoes, chopped parsley and aubergine flesh.  Season and then stir well and fry over a medium heat for 2-3 min.  Heat the remaining oil in a separate pan and fry the aubergine shells, two at a time, on both sides.  Stuff the shells with the sautéed vegetables.  Arrange the aubergines closely together in an ovenproof dish and pour enough boiling water around the aubergines to come halfway up their sides.  Cover with foil (do NOT skip this step) and bake in the oven for 45-60 min., until the aubergines are tender and most of the liquid has been absorbed.  Place a half aubergine on each plate and sprinkle with a little lemon juice.

Recipe from Food and Cooking of Africa and the Middle East, by Josephine Bacon and Jenni Fleetwood

Cauliflower Steaks with Olive Relish & Tomato Sauce

Active: 25 min.

Total: 45 min.

4 servings

By cutting a whole cauliflower into thick slices, you can brown and caramelize it like a meaty steak.  Save any extra florets for crudités.

1 large head of cauliflower

½ c. pitted oil-packed black olives, finely chopped

3 sun-dried tomatoes, thinly sliced

3 ½ Tbsp. olive oil, divided, plus more

2 Tbsp. chopped flat-leaf parsley

1 tsp. fresh lemon juice

Kosher salt and freshly ground black pepper

3 garlic cloves

2 plum tomatoes, cored, quartered

Remove leaves and trim stem end of cauliflower, leaving core intact.  Place cauliflower core side down on a work surface.  Using a large knife, slice cauliflower into four ½” “steaks” from center of cauliflower (some florets will break loose; reserve).  Finely chop enough loose florets to measure ½ c.  Transfer chopped florets to a small bowl and mix with olives, sun-dried tomatoes, 1 Tbsp. oil, parsley, and lemon juice.  Season relish with salt and pepper.  Preheat oven to 400F.  Heat 1 Tbsp. olive oil in a large heavy ovenproof skillet over medium-high heat.  Working in 2 batches, cook cauliflower steaks until golden brown, about 2 min, per side, adding 1 Tbsp. oil to pan between batches.  Transfer steaks to a large rimmed baking sheet.  Reserve skillet.  Roast cauliflower until tender, about 15 min.  Meanwhile, return skillet to medium-high heat and add garlic cloves and tomatoes, one cut side down.  Cook until tomatoes are browned; turn tomatoes over and transfer skillet to oven with cauliflower.  Roast garlic and tomatoes until tender, about 12 min.  Transfer garlic, tomatoes, and ½ Tbsp. oil to a blender; puree until smooth.  Season with salt and pepper.  Divide tomato sauce among plates.  Place 1 cauliflower steak on each plate; spoon relish over.  Serve warm or at room temperature.

Recipe from Bon Appetit, January 2012 issue.