Blog Archives

Spinach, Feta and Orzo Salad

5/22/2019

Serves 4
8 to 10 ounces orzo pasta
¼ cup pine nuts
6 ounces feta cheese, roughly crumbled
10 pitted Kalamata Greek olives, roughly chopped
6 ounces baby spinach, thoroughly washed
½ cup red onion, minced
3 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
2 to 3 fresh basil leaves, shredded
Salt and freshly ground black pepper to taste

Heat small dry skillet over medium heat. Add the pine nuts and stir occasionally until the pine nuts are lightly browned, about 3 minutes. Set aside.
Put half of the spinach and 1 tablespoon of the olive oil in a food processor or blender to purée it. Set aside.
Roughly chop the remaining spinach. Set aside.
In a small sealable jar, combine the remaining olive oil, balsamic vinegar, red wine vinegar, mustard and the fresh basil. Put a lid on the jar and shake to combine.
Bring a pot of lightly salted water to a roiling boil. Add the orzo and return to a boil. Cook until al dente, approximately 8 to 10 minutes. Drain well. Return the drained orzo to the pot and add the puréed spinach and oil. Mix together gently until thoroughly combined. Place in a large serving bowl.
Add the roughly chopped spinach, red onion, feta cheese, toasted pine nuts and the olives to the bowl. Drizzle with the dressing from the jar.
Toss lightly and serve.

NOTE: This dish may be served hot or room temperature.

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Chive Omelet

5/8/2019

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Serves 1
2 large eggs
Salt & freshly ground pepper
Splash of milk
2 tablespoons sweet butter
2 tablespoons fresh chives, minced

Add eggs to a medium bowl with salt and fresh pepper. Whisk eggs until frothy.
In a medium non-stick skillet melt butter over medium to medium low heat. Pour in eggs and tilt pan so eggs fully cover the entire pan. As eggs start to set, use a rubber spatula to drag cooked edges toward the center of pan. Tilt pan to let uncooked egg fall into the bared edge of the pan.
Once the bottom is set, but top is still a little wet, sprinkle the chives on one half of omelet. Cook a minute or two, until the setting is completed. Fold other side over chive-ed side and slide omelet onto a plate.

NOTE: This recipe can be readily doubled.

VARIATIONS: 3 tablespoons of shredded cheddar can be added at the same time as the chives.

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Gingered Zoodles with Ramps, Mushrooms and Tomatoes

5/1/2019

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Serves 2
1 tablespoon good green olive oil
1 tablespoon unsalted butter
2 tablespoons fresh ginger, minced
6 to 8 ramps, stem and bulb minced, leaves separated and slice lengthwise
1 cup dry white wine
12 oz. firm mushrooms, sliced
2 cups diced tomatoes, drained
10 - 12 oz. zoodles, approximately 3 small to medium zucchini, spiralized
Salt and freshly ground pepper to taste
Freshly grated Parmesan cheese

Leave the zucchini out for an hour to become completely room temperature.
Add the oil and the butter to a large saucepan over medium heat.
Add the ginger to the liquids and sauté until fragrant.
Set aside the ramp leaves and add the diced stem and bulb to the saucepan. Sauté until transparent.
Add the mushrooms to the saucepan and sauté until the have released and reabsorbed their liquid, approximately 4 to 6 minutes.
Add the wine to the saucepan and cook until reduced by half.
Add the tomatoes and the ramp leaves to the saucepan and cook, stirring lightly, for another 2 to 3 minutes.
Turn the heat off and add the zoodles to the saucepan. Toss with the vegetables quickly for maybe 30 seconds.
Transfer to serving bowls and sprinkle with Parmesan cheese.

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Spinach, Feta and Orzo Salad

Chive Omelet

Gingered Zoodles with Ramps, Mushrooms and Tomatoes

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