Potato and Onion Frittata

Sometimes a frittata just calls out to you, like the other night when my husband was working late. I needed something that would be just as tasty served lukewarm as it would be piping hot from the oven and it fit the bill. This potato and onion version is classic and lends itself to all sorts of additions. Cheese, bacon, sausage, or your favorite vegetables would be delicious.

Traditionally served at brunch, it makes a lovely light dinner when paired with a green salad.
And don’t forget Mother’s Day!



Makes one 8 or 9 inch frittata
2 lbs. red potatoes, washed, halved and sliced into 1/4 inch half rounds
2 large yellow onions, quartered and thinly sliced
1/4 cup plus 2 T. olive oil
10 eggs
salt and pepper
fresh thyme or parsley

Preheat oven to 450F
In a bowl, toss the potatoes and onions with 2T. olive oil, salt and pepper
Place on a sheet pan and roast about 25 minutes until the potatoes are brown and tender.
Remove from oven and allow to cool.

Lower the oven temp to 350F
Whisk the eggs with salt, pepper and herbs
Add potatoes and onions and stir to combine
Using a 9 or 10 inch cast iron or ovenproof pan, heat 1/4 cup olive oil until almost smoking
Pour egg mixture into pan and cook for 1 minute to form a nice bottom crust
Move the pan into the oven and bake 20-25 minutes until the center is firm to the touch
If necessary, brown the top under the broiler for a minute or so
Remove the pan from the oven and allow the frittata to cool slightly before slicing
You can slice directly from the pan or flip onto a serving plate.
Flip it again so that the top is facing up
This is also delicious served at room temperature.



Cara Cara Orange Salad

It was love at first bite when I tasted the Cara Cara orange. A relative of the navel, it is sweet, juicy, seedless, and possesses such a deep rosy color that you can’t help but smile. You can find them at your local grocery store, or even at Costco, from December – April.
Inspired by a recent visit to New York’s’ Union Square Cafe, this simple salad was delicious and memorable.
Cara Cara oranges, peeled and sliced into rounds
Pine Nuts, toasted (optional)
Ricotta Salata cheese. sliced into thin matchsticks
Fennel, sliced into thin matchsticks
Chives, snipped
Rice Wine vinegar
Olive Oil
Salt, Pepper
So easy and delicious!

Spiced Carrot Hummus

Steamed carrots lightly spiced with rosemary, garlic and paprika elevate traditional hummus to new heights. Healthy and delicious!

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Recipe adapted from Taste magazine
1 lb. carrots, peeled
2 cups cooked garbanzo beans
4 T. oil
2 t. paprika
1 sprig fresh rosemary
2 cloves garlic
3 T. sherry vinegar or to taste
fresh mint
Steam carrots until tender, reserving the cooking water. Heat olive oil, paprika, rosemary, and garlic in a small saucepan over low heat for 5 minutes. Be careful not to burn the garlic. Remove rosemary sprig and discard.
Put all ingredients into a food processor and process until smooth. If too thick, add a little of the reserved cooking water to the food processor until you’ve reached the desired consistency. Adjust seasoning and garnish with chopped mint.

How to Make Perfect Hummus

Creamy, smooth, perfect hummus, the kind you get at your favorite Middle Eastern restaurant, bears little resemblance to the tubs you buy at the grocery store, or even make at home using canned chickpeas. With a little planning ahead, it’s easy to make perfect hummus at home.
1 lb.( 2-1/4 cups) dried garbanzo beans
The secret to making the best tasting hummus is to start with dried, not canned garbanzo beans, which require soaking.
In a large bowl, add enough cold water to cover the beans by 2″. Set aside overnight, or for at least 6-8 hours.
Drain water and rinse beans. They are now ready to cook.
Fill a pot with 6 cups cold water and add beans. Simmer gently covered with lid ajar for about 45 minutes to 1-1/2 hours until beans are very tender, almost mushy. Add additional water as needed to cover.
Drain, reserving about 2 cups of the cooking water and set aside to cool.
Makes 5 cups Hummus
4 cups cooked garbanzo beans
2 cloves garlic
Juice of 4 lemons, or to taste
3/4 cup tahini
1/2 cup olive oil
1-1/2 t. kosher salt
pinch of cayenne pepper, (optional) if you like a little heat
reserved cooking liquid
Purée beans in the bowl of a food processor, adding a little of the reserved water if necessary. Then add tahini, garlic, salt, cayenne pepper, and lemon juice. Process for about a minute, then with machine still running, add olive oil in a stream. Add the reserved cooking liquid a little at a time until you’ve reached the desired consistency.
Serve with carrot and celery sticks, olives, and pita chips.

Falafel Burger

While on vacation recently, I had the most delicious and unusual burger. It was a falafel burger (genius!) topped with a yogurt sauce, hummus, lettuce and tomato. Love at first bite! I couldn’t wait to get home and try to make one. As it turns out, it couldn’t be easier. So move over veggie burger and make room for a new favorite!

Recipe adapted from Patricia Wells
1-1/4 cups dried chickpeas
1 onion, finely chopped

1 cup cilantro, minced
1/2 t. ground coriander
1 t. cumin

Makes 6 patties
Soak the dried chickpeas in cold water to cover by 2 inches and allow to soak for 12-24 hours at room temperature.

Drain the liquid and discard. Purée the chickpeas, garlic, onion, cilantro, and spices in a food processor until smooth, about 2 minutes.

Form the mixture into patties and set aside to dry slightly, about 30 minutes.

Heat oil in a sauté pan. Add burgers and cook over medium heat until nicely browned on both sides.

Serve with tahini lemon yogurt sauce, grilled onions, lettuce and tomato.

Delicious! You’ll never miss the beef.

Tahini Lemon Yogurt Sauce
1/4 c. tahini
1/2 c. plain yogurt
2 T. lemon juice
1 garlic clove

Purée all ingredients in a food processor.