Spinach or Chard Catalan Style

2 bunches spinach or 1 large bunch chard, stems removed (or chopped and included in the sauté), leaves blanched (if tender, no need to blanche)

2 tablespoons olive oil

1 large garlic clove, sliced

1/3 cup dark or golden raisins

1/3 cup pine nuts or slivered almonds

Salt and freshly milled pepper

Coarsely chop the cooked spinach.  Warm the oil with the garlic in a wide skillet over medium heat. When the garlic is golden, remove it.  Add the raisins and pine nuts or almonds, and cook until the raisins are plumped and the pine nuts are golden.  Add the greens and cook until they're heated through.   with salt and pepper to taste.

 

ASPARAGUS and GOAT CHEESE FRITTATA

Ingredients:

1. 10 large eggs
2. ¼ + tsp salt
3. ½ tsp black pepper
4. ¼ cup olive oil or combination butter/oil
5. 2 cups frozen shredded hash brown potatoes
6. 1 bunch scallions, chopped (2 cups)
7. 1 -2 cups asparagus pieces -- blanched   
8. 1 (5oz.) piece goat cheese, chilled—can flavor with dried herbs, garlic, chives, etc.

1. 1. Directions:
   Put oven rack in middle position and preheat oven to 375 F

Whisk together eggs, salt, pepper until just combined.

Heat oil in an ovenproof 9-10 inch nonstick skillet.   Sautee scallions until slightly soft.  Remove them from pan.  Over high heat, add potatoes to oil, stirring once, cook until beginning to brown, about 4 minutes.  Stir potato mixture again and allow to brown a bit and set.  Scatter the scallions over the potatoes.

Pour beaten eggs evenly over potato mixture, add asparagus, and crumble cheese over eggs.  Transfer skillet to oven and bake frittata, uncovered, until set and just cooked through, about 15 minutes.  Invert a plate over skillet and, holding them together invert frittata onto plate.

Grilled Lemon Chicken Salad

 (from The Barefoot Contessa Cookbook)

Serves 6

• 2 POUNDS Grilled Lemon Chicken (see recipe below)
• 1/4 CUP freshly squeezed lemon juice (1 large lemon)
• 1/4 CUP good olive oil
• 1 CUP raw sugar snap peas, stems and strings removed
• 1/2 red bell pepper, julienned
• 1/2 yellow bell pepper, julienned
• 1 lemon, thinly sliced
• 1/4 TEASPOON kosher salt
• 1/4 TEASPOON freshly ground black pepper

After the chicken is grilled, chill it in refrigerator. Slice the breasts diagonally into 3/8-inch-thick slices. Toss them in a bowl with their juices plus the lemon juice, olive oil, sugar snap peas, red and yellow bell peppers, lemon slices, salt, and pepper.  Taste for seasonings and serve cold or at room temperature.

Grilled Lemon Chicken:

• 3/4 CUP freshly squeezed lemon juice (4 lemons)
• 3/4 CUP good olive oil
• 2 TEASPOONS kosher salt
• 1 TEASPOON freshly ground black pepper
• 1 TABLESPOON minced fresh thyme leaves (1/2 
• teaspoon dried)
• 2 POUNDS boneless chicken breasts, halved and skin removed

Whisk together the lemon juice, olive oil, salt, pepper, and  thyme. Pour over the chicken breasts in a nonreactive bowl.  Cover and marinate in the refrigerator for 6 hours or overnight. 

Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. 

Cool slightly and cut diagonally in 1/2-inch-thick slices.

Patty Pan Refrigerator Pickles

(for 2 pints)

• 1 pound patty pan squash (or zucchini)

• 1 small yellow onion

• 2 Tbsp. Salt (a little more if using kosher salt)

Brine:

• 2 cups cider vinegar

• 1 cup sugar

• 1 1⁄2 tsp. Dry mustard

• 1 1⁄2 tsp. Crushed yellow and/or brown mustard seeds

• 1 tsp. Ground turmeric

1. Wash and trim squash, then slice very thin (if you have a mandolin, set to 1/16 in.) Slice onionvery thin as well.
2.  Place together in a large but shallow bowl, add salt and toss to distribute.
3.  Add a few ice cubes and cold water to cover, then stir to dissolve the salt.
4. Squash should be soft to the touch and slightly salty after an hour. Drain and remove any remaining ice cubes. 
5. Dry thoroughly – a salad spinner works great for this – then rinse and dry the bowl.
6. Combine all brine ingredients in a medium sauce pan and simmer for 3 minutes over low heat. Set aside until it is just warm to the touch.
7. Put dried squash back in bowl and add the cooled brine. Stir to dissolve spices.
8. Transfer the pickles to mason jars with “shoulders” to hold the squash and onions beneath surface of the brine. 
9. Cover and refrigerate for at least a day before serving to allow the flavors to mellow and permeate the squash. They will turn a brilliant chartreuse color and keep indefinitely in the refrigerator.

BABA GANOUSH RECIPE

Ingredients:

• 1 Large eggplant (or 6 – 8 Fairy Tale eggplants)

• 2 Cloves garlic

• 3 Tbsp. Tahini

• 3 Tbsp. Lemon juice

• 1⁄2 tsp. Sea salt

Method:

1. Preheat oven to 350

2. If using a large eggplant, prick several times with a fork then place in oven on a cookie

sheet and bake until soft – about 45 minutes

If using Fairy Tale eggplants, prick each several times with a fork and place in oven for

about 20 minutes

3. Allow eggplant to cool, then scoop out flesh with a spoon, discarding skin. Place in food

processor or blender with remaining ingredients and process until smooth.

4. Enjoy with pita points or as a veggie platter dip.