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| Frittata with Romano Beans 1 pound romano beans, cut into ½ inch lengths ¼ cup extra-virgin olive oil 1 large onion, diced 8 eggs, lightly beaten ½ pound Fontina cheese, shredded salt and pepper to taste In a medium pan, precook the beans in boiling water for 4 minutes or until tender-crisp. Drain and rinse under cold running water. In a large ovenproof skillet, heat 2 tablespoons of olive oil; add the onion and cook over medium heat until lightly browned. Add the reserved beans, then remove the skillet from the heat. In a large bowl, combine the bean mixture with the eggs, along with half of the cheese and salt and pepper to taste. Preheat the broiler to high. Wipe out the skillet with a paper towel. Add the remaining 2 tablespoons of olive oil and warm over medium heat. Pour in the egg mixture and cook for about 6 minutes, shaking occasionally, until most of the egg sets (the top should be soft and somewhat liquid). Sprinkle the frittata with remaining cheese and place the skillet under the broiler for 2 to 3 minutes, or until cheese is bubbling and browned and the eggs are set on top. Cool slightly and then cut into wedges. Chiogga Beets with Beet Greens 1 cup diced Chiogga beets 1 bunch beet greens, chopped 1 tbsp. olive oil 2 garlic cloves, chopped 1 tbsp. balsamic vinegar ½ lemon, juiced ¼ cup vegetable stock salt and pepper to taste grated Asiago or Parmesan cheese, optional In ¼ cup lightly salted water in a covered pan, steam the beet roots for 3 or 4 minutes until barely tender. Add the greens and steam for another minute or two until they are wilted. Uncover and add the olive oil, garlic, balsamic vinegar, and lemon juice. Saute for one or two minutes more. Can be served over pasta, if so, add stock to make more sauce. Season to taste with salt and pepper. Sprinkle with grated cheese. Cantaloupe Salsa ½ cantaloupe ¾ cup diced red and yellow bell peppers ¼ cup finely chopped cilantro ¼ cup finely chopped onion juice of 1 lime crushed red pepper flakes to taste Remove seeds and rind from cantaloupe. Chop the cantaloupe into very small cubes; add the remaining ingredients. Let chill in the refrigerator for at least 1 hour. Vegetable Quinoa 1 + ¼ cup vegetable broth ½ cup uncooked quinoa 2 tsp. olive oil 2 tsp. minced garlic ½ cup broccoli florets ¼ cup sliced mushrooms 1 cup spinach In a medium saucepan, bring 1 cup vegetable stock to a boil. Stir in the quinoa and reduce heat to low. Cover and simmer for 20 minutes. While the quinoa is cooking, heat olive oil in a skillet over medium heat. Add the garlic and broccoli florets. Stir for a minute, then cover and steam over low heat for 2 minutes. Stir in ¼ cup vegetable broth, mushrooms and spinach. Cover and cook over medium heat until the mushrooms are soft and spinach is wilted, about 3 minutes. Stir the vegetable mixture into the cooked quinoa. Cover and allow to sit for 10 minutes before serving. Zucchini and Tomato Casserole 4 zucchini, cubed 1 tbsp. chopped fresh dill black pepper to taste 1 tbsp. olive oil 2 large tomatoes, sliced 3 tbsp. chopped fresh basil leaves ½ cup grated Romano cheese Preheat oven to 350 degrees. Lightly grease a 2-quart casserole dish. Place zucchini in a pot fitted with a steamer basket over boiling water. Steam for 5 minutes, or until tender but firm. Transfer to the casserole dish. Mix the dill, pepper, and olive oil and stir into the casserole dish, evenly coating the zucchini. Layer tomato slices over zucchini and sprinkle with the basil and romano cheese. Bake for 30 minutes in the preheated oven, until bubbly and golden brown. Tomato and Pepper Salad 3 medium tomatoes, chopped 1 large cucumber, seeded and chopped 1 medium bell pepper, chopped 1 stalk celery, thinly sliced 3 tbsp. white vinegar 1 tsp. white sugar salt and pepper to taste In a bowl, mix the tomatoes, cucumber, green bell pepper, and celery. Mix the vinegar, sugar, salt, and pepper in a separate bowl, and pour over the salad. Gently toss coat. Cover, and refrigerate at least 2 hours, stirring occasionally. Fresh Corn Salad 4 ears fresh corn 1 tomato, chopped 1 zucchini, chopped 1 cucumber, chopped 1 red onion, chopped 1 red bell pepper, chopped ¼ cup balsamic vinegar ¼ cup olive oil red pepper flakes to taste Husk the corn and slice the kernels from the cob. In a large bowl, mix together the corn, tomato, zucchini, cucumber, onion, and red bell pepper. Pour the vinegar and olive oil over the vegetables, then add the red pepper flakes to taste. Toss to coat the vegetables, then refrigerate at least one hour. |