Topped with goat cheese and a sprinkling of basil, this festive frittata is perfect for a spring brunch.
Prep Time: 15 minutes | Cook Time: 30 minutes | Servings: 8
2 Tbs. heavy cream
1 tsp. kosher salt
2 Tbs. olive oil
1 cup (3 oz./90 g) thinly sliced green onions, white and light green portions
1 cup (5 oz./155 g) diced ham or bacon
1 cup (5 oz./155 g) shelled fresh or frozen English peas*
4 oz. (125 g) soft goat cheese, divided into tablespoon-size pieces
1 Tbs. chopped fresh basil
*Optional: substitute chopped asparagus for peas.
1. Preheat an oven to 350°F (180°C).
2. In a bowl, whisk together the eggs, cream and salt until well combined.
3. In a 9 1/2-inch (24-cm) sauté pan over medium heat, warm the olive oil. Add the green onions and sauté until translucent, 2 to 3 minutes.
4. Add the ham and peas and cook for 1 minute, then pour the mixture into the pan. Sprinkle goat cheese pieces over the egg mixture.
5. Transfer the sauté pan to the oven and bake until the eggs are puffy and the top is beginning to brown, about 25 minutes.
6. Remove from the oven, sprinkle with the basil, and serve immediately.
–from the kitchen of Jason French, Chef/Owner, Ned Ludd
In this salad, baby spinach greens mingle with finely chopped textured kale, dotted with shredded carrots, and drizzled with a creamy feta cheese dressing.
Salad: 4 cups baby spinach leaves: wash, rinse and whirl in salad spinner to dry
2 cups curly kale: wash, rinse, spin, remove/discard thick stems and chop leaves
½ cup grated carrots
Dressing: ¼ cup finely crumbled feta cheese
2 tablespoons balsamic vinegar or freshly squeezed lime juice
2 cloves of garlic, minced
l teaspoon minced mixed fresh herbs such as oregano, tarragon and parsley
Freshly ground black pepper to taste
Prepare the leaves as described above and place them on a platter or individual salad bowls. Mix the dressing ingredients together in a jar with a lid and shake well. (Use a blender or a food processor for a creamier dressing). Drizzle the dressing on the salad just prior to serving.
Take a peep at these deviled egg chicks!
As if deviled eggs weren’t tempting enough, these deviled egg chicks, just emerging from their shells, make an irresistible Easter treat. This is not only a great way to use excess hard boiled eggs; with their vertical shape, these ‘hatchlings’ look extra cute served up in egg cups or cartons!
12 hard-boiled eggs, peeled
2 tsp mayonnaise
1 ½ Tbsp yellow mustard
1 dill pickle, finely chopped
1 tsp prepared horseradish, or to taste
1 tsp pickle juice
Salt & pepper to taste
1 carrot, cut into rounds
12 slices canned black olives
Slice through the top third of each egg, ensuring some of the yolk is included in the slice. For an even more authentic look, zigzag your cuts around the egg’s midsection.
Carefully remove the egg yolks from the bottom half of the eggs using a spoon; transfer all to a bowl.
Mix egg yolks, mayonnaise, mustard, pickle, horseradish, pickle juice, salt and pepper together in a bowl. Put the mixture in a piping bag or a plastic bag with a corner snipped off. Pipe the egg yolk mixture into the hollowed egg whites to create the ‘chick,’ adding enough filling to add its eyes and beak.
Slice 12 small wedges out of the carrot rounds (like a pizza) and position them as beaks on your chicks. Cut tiny squares from an olive slice for the eyes.
Gently press the egg tops onto each ‘chick’ and then brace yourself. These little guys will begin flying the coop the minute they hit the table!
Beets for dessert
Beets are easy to grow, delicious and pack a powerful punch of nutrition and antioxidants. Red Velvet Beet Bars with buttercream frosting are a sweet new take on this valuable veggie.
1/2 cup pureed boiled or roasted beets, cooled
1 cup white sugar
2 tablespoons milk
3/4 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon vanilla extract
3 tablespoons cocoa powder
1 cup all-purpose flour
2 tablespoons butter
1 1/2 cups powdered sugar
2 tablespoons milk
Preheat oven to 350. Mix together pureed beets, sugar, milk, and egg in a large bowl. Add baking powder, salt, and vanilla. Stir in cocoa powder, then slowly mix in flour. Pour batter into greased 8 or 9 inch-square baking pan. Bake for 18 minutes. Allow to cool completely before frosting.
For buttercream, beat butter, sugar, and milk for three minutes until perfectly smooth and fluffy. Use spatula to spread in even, thick layer over bars. Enjoy!