Spring Veggie Fiesta Frittata

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Serve with arugula salad dressed with jalapeno, chili and lime vinaigrette for a healthy spring “South of the Border” inspired meal.

Asparagus or local fiddleheads are tender greens that shoot out of the ground in spring. Combined with leafy greens …such as the first pick of spinach planted in late fall … local ramps or native wild onions, along with chives (one of the first herbs in spring), this is one dish bursting with all the flavors of the new season.

Add red peppers, grape tomatoes, lightly sprinkled cheese (I used chevre “goat” cheese) and a sprouted grain tortilla “crust” to give this dish a healthy Mexican theme worthy of a fiesta! Serve with salsa on the side.

9 eggs
2 cups baby spinach, lightly packed
6 asparagus spears or 1/2 cup fiddleheads
1/2 cup wild or green onions such as ramps or scallions, diced
2-3 cloves garlic, minced
1/2 red pepper, chopped
1/2 cup grape tomatoes, chopped
1/4 cup chives, chopped
4 ounces crumbled or shredded cheese of choice
parsley and cilantro to taste, chopped
1/4 teaspoon grated nutmeg
salt and pepper to taste
1 sprouted grain tortilla round
olive oil

Preheat oven to 400 degrees. In a medium pot, boil water and blanch asparagus (ends cut off) or fiddleheads for 1 to 2 minutes. Drain and immerse in an ice bath to retain their green color. Chop in large pieces and set aside. In a saute pan with 1-2 tablespoons olive oil, saute onions and garlic on medium heat for approximately two minutes till just softened. Add tomatoes and saute for one more minute. Sprinkle with salt and pepper and set aside.

In a medium bowl, whisk eggs, nutmeg, half of chopped chives, salt and pepper.

Brush a deep dish pie plate with olive oil and place tortilla round on bottom. Add spinach and sprinkle with the rest of chives and herbs, tomato/onion mixture, asparagus or ramps and cheese. Add eggs and bake in oven for approximately 20 minutes or until middle is just firm and slightly puffed.

 

Mexican Stuffed Peppers with Kale and Chorizo

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Offer different versions at a buffet by omitting sausage for vegetarians and further omitting cheese for vegans.

Add color and taste to your Cinco de Mayo buffet with stuffed red, orange and yellow bell peppers.

The filling is mild ’cause chorizo spices up the dish and it’s gluten-free, using rice instead of breadcrumbs. Look for sausage with no fillers. In a pinch, use fully cooked, gluten-free, no nitrates or hormone links found in most supermarkets. If you can’t find chorizo, try the cooked versions of Andouille or chicken sausage with mango. For “cleaner” eating, I prefer less cheese.

6 bell peppers, tops cut off and seeded
3 – 5 chorizo sausage links, skins removed and chopped
3 Tablespoons extra virgin olive oil
3 celery stalks, minced
1 cup chopped onion
2 large cloves garlic, minced
1 cup loosely shredded kale
4 plum tomatoes, chopped
1 small eggplant
1 28 oz can crushed tomatoes
1 tablespoon wheat-free soy sauce
1 Tablespoon fresh parsley, chopped
1 Tablespoon fresh basil, chopped
1 Tablespoon dried oregano, chopped
salt and pepper to taste
1/2 – 1 cup shredded cheese  – optional (queso blanco, cheddar, Monterey Jack, goat cheese)
1 1/2 cups rice, cooked
1 cup red wine

Preheat oven to 350 degrees. Cut eggplant in half lengthwise, coat with olive oil and roast in the oven 45 minutes or until a knife goes easily through the flesh. When cool enough to handle scrape out flesh and chop with a spoon.  Set aside. In a heavy skillet, brown sausage and drain fat. Remove and set aside. In a stock pot, add olive oil, onion, celery, garlic and kale. Saute until the mixture is softened. Add plum tomatoes, 1/4 cup crushed tomatoes, eggplant, soy sauce, parsley, basil, oregano and salt and pepper. Add rice and cheese. Stuff peppers and add extra cheese on top if desired

In an oven proof 9 x 13 inch glass dish, mix tomatoes with wine. Add salt and pepper and stir. Place peppers upright in dish and add pepper tops into the tomato mixture. Cover with foil and bake for 45 minutes.

Roasted Tomatillo Verde Salsa

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I’ll never buy green salsa again ’cause it’s so easy to make!

Most people think tomatillos are little green tomatoes, but they are a fruit more related to the gooseberry family. Buy mature tomatillos that have filled their papery-thin husks and are medium-firm.

Make this medium hot salsa for any Tex-Mex buffet. Use it on it’s own with chips or to top off tacos and burritos. Stays well in the refrigerator in a glass jar with a tight lid.

6 tomatillos, husks removed
1/4 cup cilantro
1/2 red onion
1/4 jalepeno pepper
Juice of 1 lime
Salt & pepper to taste

Place tomatillos on a heated grill and turn until slightly charred on sides and softened, being careful not to overheat so they become mushy. Cool slightly and place in a high speed blender with the remaining ingredients and puree.