Broccoli and Cheddar Frittata
Makes 4-6 servings
Ingredients
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10 large eggs
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1/4 cup milk
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Kosher salt and freshly ground black pepper
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2 cups chopped cooked broccoli
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1 cup shredded Cheddar
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1/4 teaspoon cayenne
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1 tablespoon extra-virgin olive oil
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Snipped fresh chives, for serving
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Lettuce or arugula leaves and tomato wedges, for serving, optional
Instructions
Preheat the oven to 400 degrees F.
Whisk together the eggs, milk, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Stir in the broccoli, Cheddar and cayenne.
Heat the oil in a medium ovenproof nonstick skillet over medium-high heat. Add the egg mixture and cook until the edges start to set, about 2 minutes. Transfer to the oven and bake until the center is set, 15 to 20 minutes. Let rest for 5 minutes before sliding carefully onto a cutting board. Cut into wedges and transfer to serving plates. Sprinkle with chives. Serve with lettuce leaves and tomato wedges if using.
Recipe from Food Network
Stuffed Cubanelle peppers
Makes 8 servings
Ingredients
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8 large cubanelle peppers, tops cut off and seeds removed
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5 cups marinara, divided
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1 cup water
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1 pound mild Italian sausage
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2 tablespoons olive oil
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1 medium onion diced
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6 cloves garlic minced
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¼ teaspoon crushed red pepper flakes, optional
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1 ½ cups mozzarella cheese shredded, divided
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1 ½ cups Arborio rice cooked, can sub plain white rice
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½ cup Pecorino Romano, grated
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¼ cup parsley, minced
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salt and pepper to taste
Instructions
Preheat oven to 350 F and set the rack to the middle level. In a large pan saute the sausage over medium heat until browned (about 7-10 minutes), then remove and set aside.
Turn the heat down to medium-low. Add in the olive oil and onions and sautee for 3-5 minutes until softened, then add in the garlic and continue to cook for 2-3 minutes longer. If desired, add the optional hot red pepper flakes at this time and cook for 30 seconds.
Remove the pan from the heat and stir in the sausage, rice, parsley, Pecorino Romano, half the mozzarella cheese, and a ½ cup of marinara sauce. Mix together well and set stuffing aside.
Pour the marinara sauce a ½-inch high into a large baking dish and add the water. Mix together.
Season the interior of each pepper with salt and pepper. Stuff the peppers and place them lying flat in the baking dish. Add a thin layer of sauce to the top of the peppers and sprinkle the remaining mozzarella cheese on top.
Puncture a hole with a knife or toothpick into the bottom of each pepper. This will prevent the peppers from bursting. Cover the baking dish with parchment paper then aluminum foil tightly and bake the peppers for 60 minutes.
Remove the foil and check the peppers. If they are sufficiently tender you can remove them from the oven or continue cooking for 10-15 minutes longer if necessary. If you like you can broil the top for 30-60 seconds before serving, but watch carefully. Enjoy!
Recipe from Sip and Feast
Kale Salad with Satsumas
Makes 4-6 servings
Ingredients
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1 bunch Tuscan kale, de-stemmed and chopped (about 8 cups)
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1 cup shredded Brussels sprouts
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1/2 cup pomegranate seeds
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2 small or 1 large satsuma, peeled and segmented
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1/4 cup toasted pecans
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1/4 cup pumpkin seeds (pepitas)
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Dressing
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2 tablespoons apple cider vinegar
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1/4 cup orange juice
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1 teaspoon honey
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2 tablespoons olive oil
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1/2 cup plain Greek yogurt
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1/2 teaspoon satsuma (or other citrus) zest
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Salt and pepper, to taste
Instructions
For the Dressing:
Combine apple cider vinegar, orange juice, honey, olive oil, Greek yogurt, and zest, in a mason jar and shake until combined and consistency is smooth. Alternatively, whisk ingredients together in a small bowl until combined.
For the salad:
In a large bowl, add kale and amount of dressing desired. Massage kale until the leaves begin to wilt and are reduced in volume by about half, approximately two minutes. Add the remaining salad ingredients and toss quickly to combine.
Add additional dressing, salt, pepper, to taste. Serve immediately.