Farm Box Kids Cooking Camp Summer 2017 Week Two

Turkey Chile with Black Beans

Serves 6

Olive oil

1 onion, diced

1 red bell peppers, diced

2 large carrots, peeled and sliced

1 tablespoons chile powder

1 tablespoon cumin

Kosher salt & fresh ground pepper

1/2 pound lean ground turkey

2 cups cooked black beans, rinsed and drained

1 cups chicken stock

1 15-ounce can diced tomatoes

1/4 cup cilantro leaves, roughly chopped

Toppings such as grated cheese, sour cream, avocado, salsa, or hot sauce

In a large pot, heat olive oil, and add onion, peppers and carrots. Cook vegetables until slightly browned and soft, then add chile powder and cumin. Stir with vegetables and cook for 2 minutes. Add the ground turkey, salt and pepper, and stir, breaking up the meat into small pieces and cooking until browned. Add the black beans, chicken stock, and the tomatoes with their juices and cook until liquid reduces, about 20 minutes. Stir in cilantro, season with additional salt and pepper if needed, and serve with desired toppings.

 

Jack Cheese Scallion Cornbread Muffins: Serves 6

Ingredients
3/4 cups all-purpose flour
1/4 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cups milk
1 large egg, lightly beaten
1/2 stick unsalted butter, melted

Cooking spray

2 ounces Jack cheese, grated, divided
2 tablespoons minced fresh scallions, greens top only

Directions: Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don’t overmix! Mix in 1/2  of the grated Jack and the scallions, and allow the mixture to sit at room temperature for 20 minutes.

Meanwhile, preheat the oven to 350 degrees F. Grease the cups of a muffin pan with cooking spray.

Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Jack cheese. Bake for 15 to 25 minutes, or until a toothpick comes out clean. Serve warm or at room temperature.

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Grilled Summer Vegetable Salad with Lemon Vinaigrette

INGREDIENTS

Vinaigrette

2 tablespoons red wine vinegar

1 garlic clove, minced

1 teaspoon chopped fresh Italian parsley

1 teaspoon chopped fresh basil

2 teaspoons Dijon mustard

1 teaspoon lemon zest

1 tablespoon fresh lemon juice

3/4 cup extra-virgin olive oil

Vegetables

10 asparagus spears, each trimmed to 5-inch length

4 green onions, green tops trimmed off and used for another purpose

2 medium zucchini, each cut lengthwise into 1/4- to 1/3-inch-thick slices

2 large ears of corn, husked

1/2 cup cherry tomatoes

Olive oil (for brushing)

PREPARATION

For vinaigrette:

Combine first 7 ingredients in medium bowl. Gradually whisk in oil; season with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.

For vegetables:

Prepare barbecue (medium-high heat). Arrange all vegetables on baking sheets. Lightly brush all vegetables with oil; sprinkle with salt and pepper. Grill asparagus, green onions, zucchini, corn and tomatoes until lightly charred and just tender, turning occasionally, about 5 minutes for green onions, 8 minutes for asparagus and zucchini,  5 minutes for tomatoes and 10 minutes for corn. Return vegetables to same sheets.

Cut asparagus, green onions, and zucchini crosswise into 1-inch pieces; place in large bowl. Cut corn kernels from cobs; add to bowl. Chop into 1/2- to 3/4-inch pieces; add to bowl. Coarsely chop tomatoes. Using slotted spoon, add tomatoes to bowl. Do ahead: Can be made 2 hours ahead. Let stand at room temperature. Mix vinaigrette into vegetables. Season with salt and pepper.

 

Lemoncello Icees

Make a lemon simple syrup with the rind of one lemon, juice of one lemon, 1/2 cup sugar and 1/2 cup water in a saucepan. Bring to a boil, then reduce to a simmer at a low heat and stir until sugar is completely dissolved. Allow to cool, then fill a blender cup with ice, drizzle the simple syrup over the ice and blend until slushy and there are no large ice chunks. Add additional water if needed. Makes 4 icees.

 

Blondie Sundaes with Caramel Sauce

Makes 9

For the blondies:

1 cup flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 stick unsalted butter

1 cup packed brown sugar

1 egg

1/2 teaspoon vanilla extract

1/2 cup bittersweet chocolate chips

 

For the caramel:

1 cup sugar

2 tablespoons butter

1/2 cup heavy cream

vanilla ice cream, for serving

For the blondies:  Preheat oven to 350 degrees. Line an 8-inch baking pan with parchment so that the parchment comes up the edges. Spray with non-stick spray. • In a small bowl, whisk together the flour, baking powder and salt. • Melt the butter in a saucepan. Remove from heat and stir in the sugar.  • Whisk in the egg and vanilla. • Stir in the flour mixture. • Fold in the chocolate chips and scrape batter into pan. • Bake for 20-25 minutes until the top is golden brown and edges are beginning to pull away from the sides.  • Cool on a rack for at least 30 minutes before cutting into 9 squares to serve.

For the sauce: • Place the sugar in a heavy bottomed sauce pan and place over medium high heat. Heat sugar until it starts to turn into a light brown liquid around the sides of the pan. Gently stir in the liquid with the dry sugar to incorporate. As soon as the sugar is liquid and light brown in color, carefully stir in the butter. The mixture will bubble, so stand away from the pan, as the mixture is scalding hot! Once the butter melts, stir in the cream. Some lumps may form, just continue to stir until the caramel is smooth and saucy. Add additional cream if needed to make it more smooth. Serve the sauce at room temperature.

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Buttermilk Chicken Saute

Serves 4

Ingredients:

4 large boneless chicken breasts, pounded thin

1/2 cup buttermilk

Dash of hot sauce

Salt and pepper

2 cups Panko breadcrumbs

Preparation: Season the buttermilk with hot sauce, salt and pepper, and soak the chicken in it for 15 minutes. Remove from the buttermilk mixture, then roll in the panko crumbs. Place in a lightly oiled baking dish and refrigerate for 10-15 minutes.

Heat a skillet with a thin layer of olive oil. Place a small bit of the chicken coating mixture into the pan to see if it sizzles. Once it starts to sizzle and brown, place 2-3 prepared chicken breasts into the pan and cook until they are brown and crispy. Place on a baking sheet and continue to cook the remaining chicken breasts.   Bake in a 375 degree oven for about 20 minutes, or until the chicken is completely cooked. Remove from oven and serve.
 

Twice Baked Potatoes with Roasted Broccoli

Serves 4

4 small baking potatoes, washed

2 tablespoons canola oil

1/2 stick unsalted butter

1/2 cup whole milk

Salt and freshly ground black pepper

1/2 cup Cheddar or Jack cheese (or a mix of both), plus more for topping

1 cup roasted broccoli florets, cut into small pieces

Preheat the oven to 400 degrees F.

Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they’re sufficiently cooked through.

Remove the potatoes from the oven and cool slightly. Lower the heat to 350 degrees. With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.

Smash the potatoes with butter, milk, salt and pepper. Fold part of the cheese into the mixture, if you’d like extra cheesy potatoes. Mix half of the roasted broccoli into the potatoes. Fill the potato shells with the filling using spoons or a piping bag. Top each potato with a little grated cheese and roasted broccoli, then bake again in the oven until the potato is warmed through, 15 to 20 minutes.

 

Avocado Toasts with Tomato Herb Topping

1 small baguette (5 ounces)

2 tablespoons olive oil

2 ripe avocados

1 teaspoon fresh lemon juice

Coarse salt and ground pepper

1 pint grape tomatoes, quartered

1 shallot, minced

1 garlic clove, minced

2 tablespoons chopped herbs, such as parsley, basil, thyme, cilantro, dill

1 teaspoon vinegar

Preheat oven to 350 degrees. Slice baguette diagonally into sixteen 1/2-inch-thick slices; brush both sides with a total of olive oil. Bake on a baking sheet until golden, about 8 minutes.

Mix the tomatoes, shallot, garlic, herbs and vinegar in a bowl. Season with salt and pepper.

Halve avocado lengthwise and remove pit; scoop flesh into a small bowl. Mash with lemon juice; season with coarse salt and ground pepper. Spread on toasted bread; top with the tomato mixture.

Roasted Broccoli

Cut one head of broccoli into bite-sized florets, being sure to leave the stem on as well. Place on a baking sheet and season generously with olive oil, salt and pepper. Roast in a 400 degree oven for 15-20 minutes, until tender and slightly charred.

Sparkling Chia Berry Refresher

1 pint strawberries (stems removed) or raspberries

2 tablespoons sugar

1 bottle of sparkling water

1 tablespoon chia seeds

2 lemons

Muddle the sugar with the berries until crushed and syrupy.  Stir in the sparkling water, chia seeds and squeeze in the lemon. Drink over ice when chia seeds are thick.

Peach Crisp with Vanilla Whipped Cream

Ingredients
For the filling:
5 large ripe peaches, pitted and cut into chunks
1 lemon, zested and juiced
3 tablespoons all-purpose flour
1/4 cup tightly packed brown sugar
2 tablespoons sugar
1/2 teaspoon vanilla extract
Pinch kosher salt
For the topping:
1 1/4 cups all-purpose flour
1/2 cup rolled oats
1/2 cup brown sugar
1/2 cup sugar
1 1/4 stick cold unsalted butter, cut into pea sized pieces
Pinch kosher salt
1 to 2 tablespoons cold water
Freshly whipped cream

Preparation:
Preheat the oven to 350 degrees F.

For the filling: Toss the peaches in a large bowl with the zest and lemon juice. Add the rest of the ingredients and stir to combine. Put the filling in a baking dish.

For the topping: Combine all of the ingredients in a food processor except the water. Pulse until combined, this will take about 30 seconds. Add water, 1 tablespoon at a time until mixture is clumpy but crumbly.

Sprinkle the topping over the filling. Be sure to loosely sprinkle the topping and not pack it down. The idea is to look very crumbly and craggy.

Place the baking dish in the oven and bake in the preheated oven for 20 to 25 minutes, or until the filling is hot and bubbly and the topping, brown and crispy. Serve with Vanilla Whipped Cream.

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Vanilla Whipped Cream

 

Whisk together one cup of fresh whipping cream, 2 tablespoons of sugar and 1 tablespoon of good quality vanilla extract until thick and creamy, but not over-whipped (grainy.)

Spinach and Mushroom Breakfast Quesadillas

1 tablespoon canola oil

1/2 red onion, diced

4 ounces button or cremini mushrooms, thinly sliced

3 ounces (about 3 cups) prewashed spinach, chopped

1 egg, mixed well

Coarse salt and ground pepper

4 flour tortillas (8-inch)

4 ounces (1 cup) pepper Jack cheese, shredded

Preheat oven to 400 degrees. In a 12-inch skillet over medium heat, warm 1 tablespoon oil. Cook the onions, stirring occasionally, until lightly golden, about 5 minutes. Add the mushrooms; cook, stirring occasionally, until they’re tender, 6 to 8 minutes. Add spinach in two batches, letting the first batch wilt slightly before adding the next; cook until spinach is completely wilted and mixture is dry, 2 to 3 minutes total. Add the egg the pan and mix with the spinach and mushrooms, cooking until the egg is cooked all the way through. Season with salt and pepper.

Brush one side of tortillas with remaining tablespoon oil. Place 2 tortillas, oiled sides down, on two baking sheets. Layer each tortilla with cheese, spinach mixture, and more cheese, dividing evenly. Top with the remaining 4 tortillas, oiled sides up, and lightly press to seal.

Bake until cheese has melted and tortillas are golden brown, turning them once, about 10 minutes. To serve, cut quesadillas into quarters.

 

Roasted Vegetable Frittata:

Serves 4

Ingredients
1 small zucchini, 1-inch diced
1 red bell pepper, seeded and 1 1/2-inch diced
1 shallot, diced
2 tablespoons good olive oil
Kosher salt and freshly ground black pepper
1 clove minced garlic
4 extra-large eggs
1/4 cup half-and-half
1/4 cup freshly grated Parmesan cheese, divided
1 tablespoon unsalted butter
1/3 cup chopped scallions, white and green parts (3 scallions)

Directions: Preheat the oven to 425 degrees F.

Place the zucchini, peppers and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and toss well. Bake for 15 minutes. Add the garlic, toss again and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees F.

Meanwhile, in a large bowl, whisk together the eggs, half-and-half, half of the Parmesan, 1 teaspoon salt and 1/2 teaspoon pepper.

In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the remaining Parmesan and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.

Blueberry Scones with Lemon Curd
Makes about 8

1 cup all-purpose flour

1 1/2 tablespoons sugar, plus more for sprinkling tops

2 teaspoons baking powder

1/2 teaspoon salt (scant)

3 tablespoons cold unsalted butter, cut into pieces

3/4 cups fresh blueberries, picked over and rinsed

1 teaspoon grated lemon zest

1/4 cup heavy cream, plus more for brushing tops

1 large egg, lightly beaten

Preheat oven to 400 degrees, with rack in center. Place parchment on a baking sheet, and set aside.

In a large bowl, sift together flour, sugar, baking powder, and salt. Using a pastry cutter or two knives, cut in butter until the largest pieces are the size of peas. Stir in blueberries and zest.

Using a fork, whisk together cream and egg in a liquid measuring cup. Make a well in the center of dry ingredients, and pour in cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well.

Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into 3 3-inch squares. Cut squares in half on the diagonal to form six triangles. Transfer to prepared baking sheet. Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes. Transfer scones to wire racks to cool.

 

 

Classic Lemon Curd

2 large egg yolks

1 large whole egg

3/4 cups sugar

1/2 cup freshly squeezed lemon juice

6 tablespoons unsalted butter, cold, cut into pieces

Method: Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 3 to 5 minutes.

Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until consistency is smooth.

Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour.

Homemade Crepes

Ingredients

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan

 

Directions

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. Serve with fresh fruit, Nutella, powdered sugar or lemon juice.
 

 

 

 

 Grilled Flank Steak with Lemon, Cumin and Garlic  

Serves 6

Ingredients:

1 flank steak, trimmed

1 tablespoon cumin

Zest and juice of one lemon

1 head of garlic, cloves separated, skin removed, pressed flat with the side of a chef’s knife

Olive oil, kosher salt, fresh ground pepper

Method: Place the flank steak in a gallon bag with a seal. Add the cumin and lemon zest and juice. Add the garlic cloves and a good drizzle of olive oil to the bag. Generously season the steak with salt and pepper.

Seal the bag and refrigerate for 20 minutes. Heat a gas or charcoal grill, or grill pan, to medium high heat (about 400 degrees.) Place the steak on the grill, retaining as much of the lemon and garlic in the marinade on the surface of the steak. Cook until char marks form, about 5 minutes, then turn and cook for an additional 5 minutes. Steak will be cooked to rare to barely medium rare. Move the steak to the cooler side of the grill, pour remaining marinade over the steak, and cover and cook to desired temperature, about 5-7 minutes for medium rare, 10 minutes for medium. Remove from the grill and rest for 10 minutes, then slice into very thin slices across the grain to serve.

 

Chimichurri Sauce

Ingredients:

1/2 cup (packed) fresh Italian parsley, chopped

1/4 cup (packed) fresh cilantro, chopped

1/2 cup olive oil

1/4 cup white balsamic vinegar (Trader Joes has a good one)

1 garlic cloves, peeled

1 pinch dried crushed red pepper

Salt and pepper to taste

 

Method: Place ingredients in a food processor or blender, and mix until smooth. Season with salt and pepper. Serve immediately or store in the fridge for two days.

 

Lime Icees

Make a lime simple syrup with the zest of one lime, juice of two limes, 1/2 cup sugar and 1/2 cup water in a saucepan. Bring to a boil, then reduce to a simmer at a low heat and stir until sugar is completely dissolved. Allow to cool, then fill a blender cup with ice, drizzle the simple syrup over the ice, add about 1 cup of sparkling water, and blend until slushy and there are no large ice chunks. Add additional sparkling water if needed. Makes about 4 icees.

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Grilled Corn and Bean Salad

Serves 4-6

Ingredients:

4 fresh ears of corn, husks removed

One 15-ounce can black beans, rinsed and drained

One 15-ounce can chickpeas, rinsed and drained

1 cup loosely packed fresh cilantro leaves, chopped

1 red bell pepper, chopped

1/2 red onion, chopped

Teaspoon chopped jalapeno or serrano chile pepper, seeded

1 teaspoon kosher salt

Freshly ground black pepper

Dressing:

1/2 cup freshly squeezed lime juice (from about 2 large or 4 small limes)

1 tablespoon sugar

2 teaspoons kosher salt

1 teaspoon red wine vinegar

1 teaspoon ground cumin

Pinch chili powder

2 cloves garlic, pushed through a press

1/4 cup extra-virgin olive oil

Hot sauce, preferably Crystal Hot Sauce

For the salad: Preheat a grill on high for 5 minutes. Reduce the heat to medium high and grill the corn, with the cover closed and turning occasionally, until some kernels are black, about 12 minutes. Remove and allow the corn to cool slightly.

Using a sharp knife, cut off the kernels into a very large, deep serving bowl. (Hold the narrow end of the cob, point the other end into the bowl and cut downward, so that kernels are trapped by the bowl itself.) Add the black beans, chickpeas, cilantro, green and red bell peppers, onions, chile peppers, salt and pepper to taste to the bowl and toss.

For the dressing: Whisk together the lime juice, sugar, salt, vinegar, cumin, chili powder, garlic and olive oil in a small bowl. Season to taste with hot sauce.

Pour the dressing over the salad and toss to thoroughly coat. Let sit at room temperature for 20 minutes, toss again and serve. The salad can be made a day in advance, covered and refrigerated. Bring to room temperature before serving.

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Rigatone Pasta with Pink Sauce

Ingredients:

1 Tablespoons Olive Oil

1 Tablespoons Butter

1/2 Medium Onion, Finely Diced

2 cloves Garlic, Minced

1 can (15 Oz. Size) Tomato Sauce Or Marinara Sauce

Salt And Pepper, to taste

Dash Of Sugar (more To Taste)

1/2 cup Heavy Cream

Grated Parmesan Or Romano Cheese, To Taste

Fresh Basil, Chopped

1/2 pound Rigatone

Method: Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.

Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.

Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)

 

Potato Pancakes

Ingredients:

1 pound russet potatoes peeled

1/4 cup finely chopped green onions

1 large egg, lightly beaten

1 to 2 tablespoons flour

1 teaspoon salt and freshly ground black pepper

Vegetable oil for frying

Using the large grating side of a box grater, grate the potatoes. Line a sieve with cheesecloth and transfer potatoes to the sieve. Set sieve over a bowl, twist cheesecloth into a pouch, squeezing out some moisture. Let mixture drain for 15 minutes.

Add green onions, eggs, flour, 1-1/2 teaspoons of salt and freshly ground pepper. Return drained potatoes to this mixture and toss to combine.

Preheat oven to 200 degrees. Line a baking pan with paper towels. When you are ready to eat, in a large skillet heat 1/4 inch of oil over medium high heat until hot. Drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes a side; potato pancakes should be golden and crisp on both sides. Eat right away or keep warm in oven.

Molten Chocolate Lava Cakes

Ingredients:

¼ cup heavy cream

7 ounces bittersweet chocolate, chopped into small pieces, divided

6 tablespoons unsalted butter, plus more for muffin tins

Sugar (for sprinkling)

3 large eggs

1/3 cup light brown sugar

1 teaspoon vanilla extract

3 tablespoons all-purpose flour

½ teaspoon kosher salt

Heat cream in a small saucepan over medium until just beginning to simmer. Place 2 oz. chocolate in a small bowl; pour hot cream over. Stir until smooth. Chill ganache until firm, at least 1 hour.

Preheat oven to 425°. Coat ramekins with butter and sprinkle with sugar.

Combine 6 Tbsp. butter and remaining 5 oz. chocolate in a medium heatproof bowl set over a large saucepan of barely simmering water (do not let water touch bowl); stir constantly until chocolate is melted (you can also do this step in the microwave).

Using an electric mixer on medium-high speed, beat eggs and brown sugar in a large bowl until light and tripled in volume, about 4 minutes. Beat in vanilla.

Gently fold melted chocolate into egg mixture until incorporated. Fold in flour and salt until smooth.

Divide half of batter among prepared muffin tins (about ⅓ cup each). Place 1 mounded Tbsp. ganache in the center of each partially filled ramekin. Divide remaining batter among ramekins.

Bake until tops are firm but cakes wobble slightly when jiggled, 13–15 minutes. Let cool 30 seconds before inverting onto small plates. Serve immediately.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tomatillo Avocado Salsa:

Heat oven to 400. Place 6 husked, quartered tomatillos, 1 jalapeno with the stem and seeds removed, one half onion and a garlic clove on a baking sheet and roast until charred. Remove from oven, place in a blender, and mix with one whole avocado, removed from skin, and a handful of fresh cilantro. Taste for seasoning and serve with the quesadillas.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


Brunch for Mom’s or Dad’s Day- Day 3

Spinach and Mushroom Breakfast Quesadillas

1 tablespoon canola oil

1/2 red onion, diced

4 ounces button or cremini mushrooms, thinly sliced

3 ounces (about 3 cups) prewashed spinach, chopped

1 egg, mixed well

Coarse salt and ground pepper

4 flour tortillas (8-inch)

4 ounces (1 cup) pepper Jack cheese, shredded

Preheat oven to 400 degrees. In a 12-inch skillet over medium heat, warm 1 tablespoon oil. Cook the onions, stirring occasionally, until lightly golden, about 5 minutes. Add the mushrooms; cook, stirring occasionally, until they’re tender, 6 to 8 minutes. Add spinach in two batches, letting the first batch wilt slightly before adding the next; cook until spinach is completely wilted and mixture is dry, 2 to 3 minutes total. Add the egg the pan and mix with the spinach and mushrooms, cooking until the egg is cooked all the way through. Season with salt and pepper.

Brush one side of tortillas with remaining tablespoon oil. Place 2 tortillas, oiled sides down, on two baking sheets. Layer each tortilla with cheese, spinach mixture, and more cheese, dividing evenly. Top with the remaining 4 tortillas, oiled sides up, and lightly press to seal.

Bake until cheese has melted and tortillas are golden brown, turning them once, about 10 minutes. To serve, cut quesadillas into quarters.

 

 

 

Roasted Vegetable Frittata:

Serves 4

Ingredients
1 small zucchini, 1-inch diced
1 red bell pepper, seeded and 1 1/2-inch diced
1 shallot, diced
2 tablespoons good olive oil
Kosher salt and freshly ground black pepper
1 clove minced garlic
4 extra-large eggs
1/4 cup half-and-half
1/4 cup freshly grated Parmesan cheese, divided
1 tablespoon unsalted butter
1/3 cup chopped scallions, white and green parts (3 scallions)

Directions: Preheat the oven to 425 degrees F.

Place the zucchini, peppers and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and toss well. Bake for 15 minutes. Add the garlic, toss again and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees F.

Meanwhile, in a large bowl, whisk together the eggs, half-and-half, half of the Parmesan, 1 teaspoon salt and 1/2 teaspoon pepper.

In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the remaining Parmesan and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.
Blueberry Scones with Lemon Curd
Makes about 8

1 cup all-purpose flour

1 1/2 tablespoons sugar, plus more for sprinkling tops

2 teaspoons baking powder

1/2 teaspoon salt (scant)

3 tablespoons cold unsalted butter, cut into pieces

3/4 cups fresh blueberries, picked over and rinsed

1 teaspoon grated lemon zest

1/4 cup heavy cream, plus more for brushing tops

1 large egg, lightly beaten

Preheat oven to 400 degrees, with rack in center. Place parchment on a baking sheet, and set aside.

In a large bowl, sift together flour, sugar, baking powder, and salt. Using a pastry cutter or two knives, cut in butter until the largest pieces are the size of peas. Stir in blueberries and zest.

Using a fork, whisk together cream and egg in a liquid measuring cup. Make a well in the center of dry ingredients, and pour in cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well.

Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into 3 3-inch squares. Cut squares in half on the diagonal to form six triangles. Transfer to prepared baking sheet. Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes. Transfer scones to wire racks to cool.

 

 

Classic Lemon Curd

2 large egg yolks

1 large whole egg

3/4 cups sugar

1/2 cup freshly squeezed lemon juice

6 tablespoons unsalted butter, cold, cut into pieces

Method: Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 3 to 5 minutes.

Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until consistency is smooth.

 

Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour.

2 tablespoons extra-virgin olive oil

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Strawberry Kale Salad with Nutty Granola Clusters

2 tablespoon white balsamic vinegar

1/4 cup olive oil

1 teaspoon Dijon mustard

1 scant teaspoon honey

Coarse salt and freshly ground pepper

1 bunch Tuscan kale, cleaned

4 ounces strawberries (1 cup), hulled and thinly sliced

Nutty granola “croutons”

1/2 cup old-fashioned oats

1/4 cup whole almonds, roughly chopped

1/4 cup sunflower seeds

1 teaspoon fennel seeds

½ teaspoon fine-grain sea salt

1 large egg white, beaten

2 tablespoons olive oil

1 tablespoon honey or agave nectar

To make the granola: Preheat oven to 350 degrees Fahrenheit. In a medium bowl, toss the oats, almonds, sunflower seeds, fennel seeds, and salt. Stir in the beaten egg white, oil, and honey or agave nectar until well blended. Transfer mixture to a rimmed baking sheet and bake, stirring halfway, until golden, about 16-19 minutes. Let the granola cool on the baking sheet.

To make the dressing: In a small bowl, whisk together the balsamic, mustard and honey until emulsified. Slowly drizzle in the olive oil while whisking. Season with a dash of sea salt and a generous amount of freshly ground black pepper.

To prepare the kale: Use a chef’s knife to remove the tough ribs from the kale, then discard the ribs. Chop the kale leaves into small, bite-sized pieces. Place in a salad spinner and rinse in cold water, then spin until kale is dry. Transfer the chopped kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.

To assemble the salad: Drizzle in the salad dressing (you might not need all of it) and toss well, until all of the kale is lightly coated in dressing. Add the sliced strawberries. Toss again, then sprinkle with a couple handfuls of granola. For best flavor, let the salad rest for 15 minutes before serving (this gives the dressing time to soak into the kale).

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tomatillo Avocado Salsa:

Heat oven to 400. Place 6 husked, quartered tomatillos, 1 jalapeno with the stem and seeds removed, one half onion and a garlic clove on a baking sheet and roast until charred. Remove from oven, place in a blender, and mix with one whole avocado, removed from skin, and a handful of fresh cilantro. Taste for seasoning and serve with the quesadillas.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Brunch for Mom’s or Dad’s Day- Day 3

Spinach and Mushroom Breakfast Quesadillas

1 tablespoon canola oil

1/2 red onion, diced

4 ounces button or cremini mushrooms, thinly sliced

3 ounces (about 3 cups) prewashed spinach, chopped

1 egg, mixed well

Coarse salt and ground pepper

4 flour tortillas (8-inch)

4 ounces (1 cup) pepper Jack cheese, shredded

Preheat oven to 400 degrees. In a 12-inch skillet over medium heat, warm 1 tablespoon oil. Cook the onions, stirring occasionally, until lightly golden, about 5 minutes. Add the mushrooms; cook, stirring occasionally, until they’re tender, 6 to 8 minutes. Add spinach in two batches, letting the first batch wilt slightly before adding the next; cook until spinach is completely wilted and mixture is dry, 2 to 3 minutes total. Add the egg the pan and mix with the spinach and mushrooms, cooking until the egg is cooked all the way through. Season with salt and pepper.

Brush one side of tortillas with remaining tablespoon oil. Place 2 tortillas, oiled sides down, on two baking sheets. Layer each tortilla with cheese, spinach mixture, and more cheese, dividing evenly. Top with the remaining 4 tortillas, oiled sides up, and lightly press to seal.

Bake until cheese has melted and tortillas are golden brown, turning them once, about 10 minutes. To serve, cut quesadillas into quarters.

 

 

 

Roasted Vegetable Frittata:

Serves 4

Ingredients
1 small zucchini, 1-inch diced
1 red bell pepper, seeded and 1 1/2-inch diced
1 shallot, diced
2 tablespoons good olive oil
Kosher salt and freshly ground black pepper
1 clove minced garlic
4 extra-large eggs
1/4 cup half-and-half
1/4 cup freshly grated Parmesan cheese, divided
1 tablespoon unsalted butter
1/3 cup chopped scallions, white and green parts (3 scallions)

Directions: Preheat the oven to 425 degrees F.

Place the zucchini, peppers and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and toss well. Bake for 15 minutes. Add the garlic, toss again and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees F.

Meanwhile, in a large bowl, whisk together the eggs, half-and-half, half of the Parmesan, 1 teaspoon salt and 1/2 teaspoon pepper.

In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the remaining Parmesan and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.
Blueberry Scones with Lemon Curd
Makes about 8

1 cup all-purpose flour

1 1/2 tablespoons sugar, plus more for sprinkling tops

2 teaspoons baking powder

1/2 teaspoon salt (scant)

3 tablespoons cold unsalted butter, cut into pieces

3/4 cups fresh blueberries, picked over and rinsed

1 teaspoon grated lemon zest

1/4 cup heavy cream, plus more for brushing tops

1 large egg, lightly beaten

Preheat oven to 400 degrees, with rack in center. Place parchment on a baking sheet, and set aside.

In a large bowl, sift together flour, sugar, baking powder, and salt. Using a pastry cutter or two knives, cut in butter until the largest pieces are the size of peas. Stir in blueberries and zest.

Using a fork, whisk together cream and egg in a liquid measuring cup. Make a well in the center of dry ingredients, and pour in cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well.

Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into 3 3-inch squares. Cut squares in half on the diagonal to form six triangles. Transfer to prepared baking sheet. Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes. Transfer scones to wire racks to cool.

 

 

Classic Lemon Curd

2 large egg yolks

1 large whole egg

3/4 cups sugar

1/2 cup freshly squeezed lemon juice

6 tablespoons unsalted butter, cold, cut into pieces

Method: Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 3 to 5 minutes.

Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until consistency is smooth.

 

Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour.

2 tablespoons extra-virgin olive oil

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Strawberry Kale Salad with Nutty Granola Clusters

2 tablespoon white balsamic vinegar

1/4 cup olive oil

1 teaspoon Dijon mustard

1 scant teaspoon honey

Coarse salt and freshly ground pepper

1 bunch Tuscan kale, cleaned

4 ounces strawberries (1 cup), hulled and thinly sliced

Nutty granola “croutons”

1/2 cup old-fashioned oats

1/4 cup whole almonds, roughly chopped

1/4 cup sunflower seeds

1 teaspoon fennel seeds

½ teaspoon fine-grain sea salt

1 large egg white, beaten

2 tablespoons olive oil

1 tablespoon honey or agave nectar

To make the granola: Preheat oven to 350 degrees Fahrenheit. In a medium bowl, toss the oats, almonds, sunflower seeds, fennel seeds, and salt. Stir in the beaten egg white, oil, and honey or agave nectar until well blended. Transfer mixture to a rimmed baking sheet and bake, stirring halfway, until golden, about 16-19 minutes. Let the granola cool on the baking sheet.

To make the dressing: In a small bowl, whisk together the balsamic, mustard and honey until emulsified. Slowly drizzle in the olive oil while whisking. Season with a dash of sea salt and a generous amount of freshly ground black pepper.

To prepare the kale: Use a chef’s knife to remove the tough ribs from the kale, then discard the ribs. Chop the kale leaves into small, bite-sized pieces. Place in a salad spinner and rinse in cold water, then spin until kale is dry. Transfer the chopped kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.

To assemble the salad: Drizzle in the salad dressing (you might not need all of it) and toss well, until all of the kale is lightly coated in dressing. Add the sliced strawberries. Toss again, then sprinkle with a couple handfuls of granola. For best flavor, let the salad rest for 15 minutes before serving (this gives the dressing time to soak into the kale).

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tomatillo Avocado Salsa:

Heat oven to 400. Place 6 husked, quartered tomatillos, 1 jalapeno with the stem and seeds removed, one half onion and a garlic clove on a baking sheet and roast until charred. Remove from oven, place in a blender, and mix with one whole avocado, removed from skin, and a handful of fresh cilantro. Taste for seasoning and serve with the quesadillas.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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