Sunday, May 10, 2009


Squash Frittata

An Italian dish that resembles a crustless quiche, a frittata is a mixture of eggs, cheese and other ingredients, such as vegetables or meats. It may be served warm or at room temperature.

2 Tbs. unsalted butter
1/2 lb. zucchini/yellow squash, cut into 1/8-inch slices
1 red onion, finely chopped
1/2 c. red,yellow and orange bell pepper diced
8 eggs
Salt and freshly ground pepper, to taste

In a 10-inch braiser over medium heat, melt 1 Tbs. of the butter. Add the zucchini,yellow squash , bell peppers and onion ,toss to coat well with the butter. Sauté until the vegetables begin to soften, about 5 minutes. Remove from the heat.In a bowl, whisk the eggs until well blended. Stir in the zucchini mixture , and season with salt and pepper. Melt the remaining 1 Tbs. butter in the pan and return to medium heat. When the butter is bubbling, pour in the egg mixture, reduce the heat to low and shake the pan to level the ingredients. Cook gently until the eggs are just set, about 10 minutes.

** I used a small egg pan and made 6 individual sized fritatas instead of one large one.

Watermelon and Feta Salad

Serves 8

1 small red onion
2-4 limes, depending on juiciness
1.5 kg sweet, ripe watermelon
250g feta cheese
bunch of fresh flat-leaf parsley
bunch of mint, chopped
3-4 tablespoons extra virgin olive oil
100g pitted black olives
black pepper

Toss and chill

**As improbable as it might sound, this combination is utterly fantastic, both savoury and refreshing at the same time. You can pare it down to the essential contrast, and serve no more than a plate of chunked watermelon, sprinkled with feta and mint and spritzed with lime, but this full-length version is hardly troublesome to make and once made will, I assure you, become a regular feature of your summer table.

Tuna Nicoise Salad

This lovely entrée salad originated in Nice, France, a beautiful resort on the Cote d`Azur (French Riviera). The classic version uses only fresh, raw vegetables, but numerous variations have been developed that incorporate cooked produce. This delightful version sticks close to the original, with only the addition of boiled potatoes and green beans.

1-12 oz can chunck tuna packed in oil
¼ teaspoon salt
Dash (1/16 teaspoon) black pepper
6 small red potatoes
10 ounces green beans, de-stem and steam
1 pt. container cherry tomatoes, quartered
6 hard-boiled eggs, quartered
1/4 C. black olives
2 teaspoons capers
1 bottle Italian salad dressing

Bring the water in skillet to a boil and add potatoes and eggs cover with a lid. After 10 minutes, remove the eggs with a slotted spoon and rinse immediately in cold water; set aside. Allow the potatoes to cook for an additional 6 minutes. Remove potatoes from hot water and allow to cool on a plate; slice when room temperature. Steam green beans approx 7 minutes/then rinse with cold water to set color. Toss every thing except eggs in a mixing bowl, dress wih italian dressing.
Spread salad out of serving platter or large serving bowl. Decorate with the halved eggs.

Cucumber Dill Salad

Serves 4
1 seedless European cucumber, or 2 American cucumbers
1/4 c. white vinegar

1/4 C. Phillipino spicy vinegar

4 Tbs water
1 tsp celery salt
salt and freshly ground black pepper
1 small red onion, sliced and broken into rings
2 tsp dried dill

2Tb mixed red,yellow,orange diced bell pepper

Wash the cucumber(s) and partially remove the peel in lengthwise strips using a vegetable peeler or fork and leaving a little skin between each strip. Thinly slice the cucumber widthwise. Place the vinegar,, salt, and pepper in a bowl Add the cucumber, onion, and dill, and toss well. The salad can be served at once, but it will improve in flavor if you let the ingredients marinate for 5 minutes.

Chocolate Covered Strawberries

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