Posted in April 2010

arugula, yukon gold & red pepper frittata

This is an oven-baked frittata version of my family’s traditional omelette. 3 medium Yukon Gold potatoes, sliced thin, and fried in olive oil/butter mixture until cooked. 2 cups of arugula, chopped roughly 1 red pepper, diced 1 shallot, minced 8 cremini mushrooms, sliced 1 tbsp evoo 6 eggs, beaten, in a medium bowl cayenne pepper … Continue reading

beet salad with a cumin dressing

Trying to replicate a beet salad that I used to order at a restaurant which no longer is in business.  Plan to try this Moroccan beet salad recipe first. Do you have any beet salad recipes that call for cumin?

baby rhubarb!

Harvested the first rhubarb of the season. Roasted Rhubarb 2 cups of sliced rhubarb 1/3 cup of granulated sugar, or to taste 1/2 tsp of cinnamon, or to taste Mix all ingredients in an ovenproof dish, then roast at 400 degrees for 30 minutes, stirring every 10 minutes. Serve on its own, or with vanilla ice … Continue reading