Wednesday, May 24, 2017

Summer Salad

Early summer brings so many fresh vegetables! Early green beans, along with peas and herbs, tossed with some sweet spinach makes for a remarkable mixture. Add an egg to mix in with the dressing, and you'll know that summer has arrived. This recipe is inspired by an herb salad in Cooking Light magazine, one of my go to places for meal inspiration. 


1/2 cup frozen shelled edamame
1/4 cup frozen or fresh green peas
1 cup water
1/2 cup haricots verts or green beans
1 Tbs. chopped fresh tarragon
2 Tbs. chopped fresh parsley
2 Tbs. salad dressing (lemon or balsamic)
3 slices prosciutto
2 cups baby spinach
8 grape tomatoes
1 cup water
1 tsp cider vinegar
2 fresh eggs
pinch of salt
grind of pepper
Directions: Place the edamame and the peas in a microwave safe container and cook on high for 1 minutes. Stir and cook an additional minute. Bring one cup of water to a boil in a saucepan. Add the haricots verts and cook for about three minutes, until crisp tender. Drain. Heat a skillet over medium heat. Cut the prosciutto into pieces, then cook until crisp. Remove from the pan. Add 1 cup of water to the skillet, along with 1 tsp of cider vinegar. Bring to a simmer. Mix the salad while the water is coming to a boil. Mix the edamame and peas together with the green beans. Add the fresh herbs to the salad dressing, then pour the dressing over the bean and pea mixture. Mound the spinach on plates, top with prosciutto, tomatoes, and bean mixture. Mix together on the plate. Gently crack the eggs into the skillet and cook for about 1 minute. Add salt and pepper to the yolk area of the eggs, cover and continue to simmer for an additional minute. Uncover and check to make sure the egg whites are cooked, and the yolk is still runny. Top each salad plate with an egg. I like to serve this with a side of toast. 

Stealthy Cooking Tip: Haricots verts are simply French style green beans. They are a little thinner than regular green beans, which means they cook more quickly. They also are more tender than regular green beans, and have a milder flavor. I've found that some people who don't like green beans will like haricots verts. That said, do use their French name! The name sounds as different as the taste!

Friday, May 5, 2017

Veggie Frittata with Roasted Tomatoes

Summer isn't quite here yet, but greenhouse tomatoes are everywhere! This recipe takes nice advantage to the little grape tomatoes that are readily available.


1 cup grape tomatoes
1 tsp olive oil
1 tsp balsamic vinegar

1 tsp olive oil
1/2 cup sliced mushrooms
1/4 cup chopped onion
1 Tbs. chopped jalapeno peppers (optional)
1/2 cup chopped baby kale or baby spinach
2 Tbs. minced fresh basil
2 large eggs
2 egg whites
1/4 tsp sea salt
1/4 tsp black pepper


Heat the oven to 400. Mix the grape tomatoes with the olive oil and balsamic vinegar. Spread the tomatoes on a baking sheet and roast for 15 to 20 minutes, until they begin to shrivel and turn brown in spots. Meanwhile, heat the olive oil in a small oven proof skillet. Add the mushrooms, onion, and peppers and cook for about 5 minutes, until the mushrooms begin to lose their liquid and the onion begins to turn translucent. Add the kale or spinach, along with the basil and stir to combine. Mix the eggs and egg whites together in a bowl, mixing well with a fork until well combined. Pour the egg mixture into the skillet. Cook for about 1 to 2 minutes, until the bottom of the egg mixture begins to set. Place the skillet into the oven and cook until the eggs are set and the top is beginning to brown, about another 8 to 10 minutes. To serve, place a slice of frittata on a plate, and top with some of the grape tomatoes.

Serves 2

Stealthy Cooking Tip: Serve this with a side of broccoli if you want to increase your vegetable intake. Or, if you want to make this more savory (and can't stand to go without meat), add a couple of slices to bacon to the mix. Cook the bacon first, drain the bacon in paper towels and wipe the skillet dry. Then proceed with the remaining ingredients.