kale and quinoa pilaf

http://food52.com/recipes/2434_one_pot_kale_and_quinoa_pilaf

2 cups salted water
1 cup quinoa
1 bunch lacinato kale, washed and chopped into 1" lengths
1 meyer lemon, zested and juiced
2 scallions, minced
1 tablespoon toasted walnut oil
3 tablespoons toasted pine nuts
1/4 cup crumbled goat cheese
salt and pepper

1. Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.
   
2. While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, walnut oil (you can substitute olive oil if you desire), pine nuts, and goat cheese.
   
3. Check the quinoa and kale when the cooking time has completed -- the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and lemon it should smell lovely. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.

braised scallions

 http://food52.com/recipes/16264_molly_stevens_sweet_braised_whole_scallions

2 1/2 tablespoons unsalted butter, at room temperature
1 pound scallions (about 5 bunches, or 3 dozen)
1/2 cup water
1 1/2 teaspoons coarsely chopped fresh tarragon (do not substitute dried) or 1 tablespoon chopped flat-leaf parsley
Coarse salt and freshly ground black pepper
1/2 lemon

1. Heat the oven to 350 degrees. Using about 1 1/2 teaspoons of butter, generously butter a 9-by-13-inch baking dish.
   
2. Trim the root ends and 1 1/2 inches off the green tops of the scallions. Arrange half of the scallions in the baking dish so the bulb ends are lined up at one end and the greens are toward the middle. Place the other half of the scallions in the opposite direction, so you end up with a double layer of scallion greens across the center of the dish and a single layer of bulbs and each end of the dish.
   
3. Pour the water into the dish. Cut the remaining butter into slivers and dot it over the top of the scallions. Season with the tarragon or parsley, salt, and pepper. Cover the dish tightly with foil, and slide onto the middle rack in the oven. Braise undisturbed until fragrant and tender, 35 to 40 minutes.
   
4. Remove the foil from the dish, and increase the oven heat to 450 degrees. Roast the scallions for 10 minutes, then shake the pan back and forth to coat the scallions with the glaze that will have formed. Continue roasting until the liquid evaporates and the edges of the scallions are beginning to brown, another 5 minutes or so. Squeeze over a few drops of lemon juice to taste, and serve hot or warm.

beet, rice and goat cheese burger

By MARTHA ROSE SHULMAN

http://www.nytimes.com/2012/03/28/health/nutrition/beet-rice-and-goat-cheese-burgers.html?ref=dining&pagewanted=print

For some reason these pink burgers tasted better to me after they’d sat for a day in the refrigerator. So make them ahead for quick meals through the week and reheat in a medium oven or a frying pan.

 

2 cups cooked brown or white rice

1 cup finely diced or grated roasted beets

1/4 cup chopped fresh herbs, like a mixture of parsley and dill

1 15-ounce can white beans, drained and rinsed

1 tablespoon fresh lemon juice

1 egg

2 ounces goat cheese, crumbled

Salt and freshly ground pepper

2 tablespoons extra virgin olive oil or canola oil, as needed

 

1. Preheat the oven to 375 degrees. Combine the rice, beets and herbs in a large bowl.

2. Purée the beans with the lemon juice and egg in a food processor fitted with the steel blade or with a fork. Scrape into the bowl with the rice and beets. Add the goat cheese, salt and pepper, and mix the ingredients together.

3. Moisten your hands and form 6 patties.

4. Working in batches, heat 1 tablespoon of the oil at a time in a heavy ovenproof skillet and brown the patties on one side for 2 minutes. Turn over onto the other side and place in the oven for 10 minutes. Serve with or without buns, ketchup and the works.

Yield: 6 burgers.

quinoa greens burger

  http://www.nytimes.com/2012/03/27/health/nutrition/quinoa-and-greens-burger.html?ref=dining

Quinoa and Greens Burger

I used rainbow quinoa and beet greens for this. I like the rainbow quinoa because it’s pretty and because the red, black and golden quinoa grains all have slightly different textures. 

1 bunch beet greens, stemmed and washed (1/2 to 3/4 pound)

2 cups cooked quinoa, preferably rainbow quinoa

2 to 3 tablespoons extra virgin olive oil, as needed

2 teaspoons minced fresh ginger

2/3 cup finely chopped carrot

2/3 cup finely chopped onion

Salt to taste

1 teaspoon cumin seeds, lightly toasted and crushed in a mortar and pestle or spice mill

2 garlic cloves

1 can chickpeas, drained and rinsed

1 to 2 tablespoons fresh lemon juice (to taste)

1 egg (optional)

Freshly ground pepper 

1. Preheat the oven to 375 degrees. Either steam the beet greens for 2 minutes above 1 inch boiling water, or blanch in salted boiling water for 1 minute. Transfer to a bowl of cold water, drain, squeeze out excess water, and chop medium-fine. Place in a large bowl with the cooked quinoa.

2. Heat 1 tablespoon of the oil over medium heat in a heavy skillet and add the onion and carrot. Cook, stirring often, until vegetables are just about tender, about 3 minutes, and add the ginger and a pinch of salt. Cook for another 3 minutes or so, until the vegetables are tender and fragrant, and add the cumin and the garlic. Cook, stirring, for another minute, and remove from the heat. Stir into the quinoa mixture.

3. In a food processor fitted with the steel blade, or in a bowl using a fork or a potato masher, purée the chickpeas with the lemon juice and, if using, the egg. Add to the quinoa mixture and stir everything together. Season to taste with salt and pepper.

4. Begin heating a heavy ovenproof skillet over medium-high heat. Seasoned cast iron is good, and so is a heavy nonstick pan that can go into the oven. Moisten your hands lightly and shape 4 large or 6 smaller patties. Add the remaining tablespoon of oil to the pan and, working in batches if necessary, cook the patties for 1 to 2 minutes on one side, until nicely browned. Carefully turn the patties over and place the pan in the oven. Bake 10 to 15 minutes, until the patties are lightly browned; if they fall apart you can patch them together with some pressure from the spatula. Remove from the heat and serve, with or without buns, ketchup and the works.

Yield: 4 to 6 burgers.

Advance preparation: These can be put together and shaped up to 3 days before browning. They can also be cooked ahead and reheated in a low oven or in a pan on the stove. Keep them well wrapped in the refrigerator.

Nutritional information per serving (4 servings): 273 calories; 10 grams fat; 1 gram saturated fat; 2 grams polyunsaturated fat; 6 grams monounsaturated fat; 0 milligrams cholesterol; 38 grams carbohydrates; 8 grams dietary fiber; 548 milligrams sodium (does not include salt to taste); 10 grams protein

polenta and broccoli rabe lasagna

http://www.nytimes.com/2012/03/28/dining/polenta-and-broccoli-rabe-lasagna-recipe.html?ref=dining

18 dry lasagna noodles (from 1 package)

3 tablespoons extra virgin olive oil, plus more as needed

4 garlic cloves, finely chopped

1/8 teaspoon chile flakes, plus more for serving (optional)

1 28-ounce can or box chopped tomatoes

2 tablespoons plus 1/2 teaspoon kosher salt

1/4 cup finely chopped fresh basil

1 large bunch broccoli rabe (about 1 1/2 pounds)

1 1/4 cups quick-cooking polenta

1 8-ounce container mascarpone or fresh ricotta

4 ounces Parmesan, finely grated (about 1 cup)

2 tablespoons unsalted butter

12 ounces fresh mozzarella, torn into bite-size pieces

1/2 teaspoon black pepper. 

1. Place the lasagna noodles in a large bowl of cold water to soak (if you are using no-boil noodles, you can skip this step). Lightly oil a 9- by 13-inch baking pan.

2. Heat 3 tablespoons oil in a large skillet over medium-high heat. Add the garlic and chile flakes; cook until fragrant, about 30 seconds. Stir in the tomatoes and simmer over medium-low heat for 10 minutes. Stir in 1/2 teaspoon salt and the basil. Remove from heat.

3. Remove the tough lower stem ends of the broccoli rabe. Cut the remaining stems, leaves and florets into 1-inch pieces. Fill a pot with 8 cups water and 2 tablespoons salt. Bring water to a boil and add the broccoli rabe. Cook 30 seconds, then use a slotted spoon to transfer broccoli rabe to a bowl.

4. Slowly whisk the polenta into the water. Simmer until polenta is thick and creamy, 5 to 10 minutes. Add the mascarpone or ricotta, 1/2 cup Parmesan and the butter, and stir until combined. Stir in the broccoli rabe.

5. Heat the oven to 400 degrees. Arrange a single layer of lasagna noodles in the bottom of the pan. Tear or break any pieces as needed to fit them in one layer, with no overlapping. Top with a third of the polenta mixture, half the tomato sauce and a third of the mozzarella. Arrange a second layer of lasagna noodles over the mozzarella. Repeat layering of polenta, sauce and mozzarella. Arrange a final layer of noodles over the cheese and finish with the remaining polenta and mozzarella. Scatter 1/2 cup Parmesan and the black pepper over the top.

6. Transfer casserole to the oven. Bake until cheese is golden and bubbling, 30 to 40 minutes. Let stand 20 minutes before serving. Serve with more chile flakes scattered on top, if you like.

Yield: Serves 8 to 10.

marinated eggplant

http://www.gojee.com/food/links/marinated-eggplant

Marinated Eggplant
adapted from a recipe in Smitten Kitchen
*serves two with…maybe some leftovers (depending on how much you like eggplant)

3-4 small Italian eggplants, cut into 1/4-inch-thick slices
4-5 tablespoons of olive oil
2 tablespoons of red wine vinegar
1/4 cup of fresh chopped mint or parsley
2 tablespoons of capers

1. Preheat your oven’s broiler.
2. Line a baking sheet with foil and place the eggplant slices over the foil. Generously brush the slices with olive oil.
3. Broil the eggplant for about 10 minutes (or until the pieces are slightly browned, but not burned). Use a spatula to fold the pieces into a medium-sized bowl.
4. In a small bowl, combine the vinegar, 3 tablespoons of olive oil, capers, salt and pepper (to taste), and mint or parsley.
5. Pour the mixture over the warm eggplant and toss well. Add more salt and pepper, if needed. Let marinade for about 20 minutes, or overnight and serve at room temperature.

rabe and riccota toasts

http://www.purewow.com/entry_detail/recipe/1751?media=print

Broccoli Rabe and Ricotta Toasts

Recipe adapted from "My Pizza" by Jim Lahey (Clarkson Potter)

Makes 8 toasts

INGREDIENTS

8 stalks broccoli rabe, trimmed 1½ tablespoons extra-virgin olive oil
2 garlic cloves, sliced 1⁄8-inch thick, plus 1 clove, halved
Red-pepper flakes
Salt and coarsely ground black pepper
Eight ¼-inch slices crusty, slightly stale Italian bread, toasted
3 tablespoons fresh ricotta cheese
½ teaspoon finely grated lemon zest

Start to Finish: 20 minutes

cauliflower pasta

http://www.purewow.com/entry_detail/recipe/1735?media=print

INGREDIENTS

Pinch of saffron threads (about 1/8 teaspoon) 1 medium head cauliflower, trimmed and cut into small florets (about 4 cups)
3 tablespoons extra-virgin olive oil
1 medium yellow onion, finely chopped (about 1 cup)
2 garlic cloves, finely chopped
1/8 teaspoon red-pepper flakes
1/2 cup pine nuts
1/3 cup golden raisins
2 tablespoons tomato paste
1 bay leaf
Salt and freshly ground black pepper
14 ounces whole-wheat mafalda corta pasta or similar short pasta (such as fusilli or gemelli)
1 tablespoon fresh lemon juice
2 heaping tablespoons chopped flat-leaf parsley
Freshly grated Parmesan cheese, for garnish

Start to Finish: 1 hour

DIRECTIONS

1. In a small bowl, soak the saffron threads in 2 tablespoons of boiling water and set aside. 2. Bring a large pot of salted water to a boil. Add the cauliflower and cook until tender, about 5 minutes. Using a slotted spoon, transfer the cauliflower to a colander set over a large bowl to drain. Set aside and return the cooking water to a boil.
3. In a large skillet, warm the olive oil over medium heat. Add the onion and cook, stirring occasionally, until softened but not brown, about 5 minutes. Add the garlic and red-pepper flakes and cook for 1 minute longer. Add the pine nuts and raisins and continue to cook until the pine nuts are lightly toasted, about 2 minutes.
4. Add the cauliflower, steeped saffron, tomato paste and bay leaf to the skillet with 1/2 cup of the cauliflower cooking water. Season with salt and pepper and cook over medium-low heat for about 5 minutes, lightly mashing the cauliflower with the back of a wooden spoon to make a chunky sauce; add more water if the sauce starts to look dry. Discard the bay leaf.
5. Meanwhile, cook the pasta in the cauliflower water according to the package instructions. Drain, reserving 1 cup of the water, and transfer the pasta to the skillet with the cauliflower sauce.
6. Add the lemon juice and parsley and stir to combine. Thin the sauce with some of the reserved water if needed. Season to taste and serve with the Parmesan.

veggie meatballs with lentils and yogurt

http://www.foodandwine.com/recipes/turkey-date-meatballs-with-lentils-and-yogurt-sauce

i will use premade veggie meatballs.

Ingredients

• 1. 1 pound ground turkey
  2. 2 cups fresh bread crumbs
  3. 6 dates, pitted and finely chopped
  4. 2 large eggs, beaten
  5. 2 tablespoons sesame seeds
  6. 1 teaspoon Asian sesame oil
  7. Salt and freshly ground pepper
  8. 1 cup French green lentils
  9. 2 garlic cloves, crushed and peeled
  10. 2 thyme sprigs
  11. 1 cinnamon stick
  12. 3 tablespoons extra-virgin olive oil
  13. 1 1/2 tablespoons sherry vinegar
  14. 1 cup plain low-fat yogurt
  15. 2 tablespoons fresh lemon juice
  16. 1 tablespoon chopped mint
  17. 1 teaspoon finely grated lemon zest

Directions

1. In a large bowl, combine the ground turkey with the bread crumbs, dates, eggs, sesame seeds, sesame oil, 2 teaspoons of salt and 1/2 teaspoon of pepper. Cover and refrigerate for 1 hour.
2. Preheat the oven to 400°. Meanwhile, in a medium saucepan, cover the lentils, garlic, thyme and cinnamon stick with 2 inches of water; bring to a boil. Simmer over moderately low heat until the lentils are tender, about 25 minutes. Drain the lentils and transfer to a bowl; pick out and discard the seasonings. Stir the olive oil and vinegar into the lentils and season with salt and pepper.
3. Form the turkey mixture into 1-inch meatballs. Spread the meatballs on a lightly oiled large rimmed baking sheet. Bake for 20 minutes, or until browned on the bottom and cooked through.
4. Meanwhile, blend the yogurt with the lemon juice, mint and lemon zest, and season with salt and pepper. Serve the meatballs with the lentils and yogurt.

Notes

One Serving 615 cal, 24 gm fat, 4.9 gm saturated fat, 57 gm carb, 17 gm fiber.

lentils with veggie sausage

http://www.foodandwine.com/recipes/lentils-with-chicken-sausage

Ingredients

• 1. 1 cup French green lentils (7 ounces)
  2. 4 cups stock or low-sodium broth
  3. 1 carrot, cut into 1-inch pieces
  4. 1 celery rib, cut into 1-inch pieces
  5. 1 small onion, quartered, plus 1 large onion, cut through the root end into 8 wedges
  6. 1 garlic clove
  7. 2 tablespoons canola oil
  8. 4 thyme sprigs
  9. 1 cup baby spinach leaves, coarsely chopped
  10. Salt and freshly ground pepper
  11. 4 precooked veggie sausages (3/4 pound)
  12. 1 1/2 tablespoons balsamic vinegar

Directions

1. In a medium heavy soup pot, combine the lentils with the chicken stock. Cover and bring to a boil.
2. In a food processor, pulse the carrot, celery, quartered onion and the garlic until finely chopped. In a large skillet, heat 1 tablespoon of the oil. Add the vegetables and the thyme and cook over moderately high heat until softened, 3 minutes; scrape into the lentils, cover and cook over moderate heat until the lentils are tender, 20 minutes. Stir in the spinach; season with salt and pepper.
3. Meanwhile, heat the remaining 1 tablespoon of oil in the skillet. Add the onion wedges and sausages and cook over moderate heat, turning occasionally, until the onions are softened, 8 to 10 minutes. Add the balsamic vinegar and cook for 1 minute.
4. Thickly slice the sausages. Stir the sausages, onions and any accumulated juices into the lentils; discard the thyme sprigs. Spoon the lentils and sausages into bowls and serve.

Notes

One serving 494 cal, 24 gm total fat, 4.8 gm saturated fat, 39 gm carb, 9 gm fiber.

toasted farro with greens

 http://www.foodandwine.com/recipes/toasted-farro-with-greens-and-tahini

Kevin Gillespie roasts cooked farro (a type of wheat) in a skillet to give the grain a sweet, toasty flavor and a pleasant chewiness.  Roasting cooked farro makes it taste almost like popcorn.

Ingredients

• 1. 3/4 cup farro
  2. 1 tablespoon tahini
  3. 1 tablespoon extra-virgin olive oil
  4. 1 tablespoon vegetable oil
  5. 2 packed cups baby turnip greens or spinach, chopped
  6. 1/2 cup parsley leaves
  7. 2 tablespoons fresh lemon juice
  8. Salt
  9. Pomegranate molasses, for drizzling (optional)

Directions

1. In a saucepan, cover the farro with water and bring to a boil. Cover and cook over moderate heat until just tender, 12 minutes. Drain and transfer to a medium bowl. Refrigerate for about 30 minutes, until chilled.
2. In a small bowl, whisk 2 tablespoons of water with the tahini and olive oil.
3. In a skillet, heat the vegetable oil. Add the farro in an even layer and cook over high heat, stirring once, until toasted, about 5 minutes. Add 1/4 cup of water and the greens and cook over moderate heat, stirring a few times, until the greens are just tender, about 2 minutes. Stir in the parsley and the tahini mixture and remove from the heat. Stir in the lemon juice and season with salt. Transfer the farro to a bowl, drizzle with pomegranate molasses and serve.

Notes

One Serving 159 cal, 17 gm carb, 9 gm fat, 1.4 gm sat fat, 4 gm protein, 3 gm fiber.

cabbage salad with tofu

http://www.nytimes.com/2012/03/14/dining/crunchy-vietnamese-cabbage-salad-with-tofu-recipe.html?ref=dining&pagewanted=print 

Crunchy Vietnamese Cabbage Salad With Pan-Seared Tofu

Time: 30 minutes 

3 1/2 tablespoons soy sauce

2 teaspoons light brown sugar

2 teaspoons Asian fish sauce

Zest and juice of 1 lime

1/2 jalapeño, seeded and minced

1 garlic clove, minced

4 tablespoons peanut oil

1/2 pound extra-firm tofu, cut into slabs, 3/4 inch thick

6 cups shredded cabbage

1 large carrot, grated

1/3 cup coarsely chopped roasted, salted peanuts, plus more to serve

2 tablespoons chopped cilantro, plus more to serve. 

1. To make vinaigrette, whisk together 2 tablespoons soy sauce, brown sugar,

1 1/2 teaspoons fish sauce, lime zest and juice, jalapeño and garlic. Whisk in 3 tablespoons peanut oil. 

2. Pat the tofu dry with paper towels. Heat the remaining 1 tablespoon peanut oil in a large skillet, preferably nonstick. When it shimmers, add the tofu. Cook 3 minutes without moving, until golden brown on the bottom. Flip and cook 2 minutes more. Transfer to a paper towel-lined plate. In a small bowl, whisk together the remaining 1 1/2 tablespoons soy sauce and 1/2 teaspoon fish sauce. Move the tofu to a cutting board, and brush both sides of each slice generously with this mixture. Cut tofu into bite-size pieces. 

3. In a large bowl, toss together tofu, cabbage, carrot, peanuts, cilantro and vinaigrette. Garnish with more peanuts and cilantro. 

Yield: 4 servings.

tofu with spicy garlic sauce

 http://www.gojee.com/food/links/warm-tofu-with-spicy-garlic-sauce

Warm Tofu with Spicy Garlic Sauce
Adapted from Gourmet
Serves 8 (as part of a Korean Meal according to Gourmet), 2 (as a main dish according to Ali — This recipe yields enough sauce for two, but I would double the amount of tofu if serving this as a main dish for 2.)

1 (14- to 18-oz) package firm tofu  
Note: The original recipe calls for soft (not silken) tofu. I have now made this recipe with both soft and firm tofu, and I prefer the firm tofu — the soft was very hard to eat with chopsticks.
1 teaspoon chopped garlic
¼ cup chopped scallion
2 teaspoons sesame seeds, toasted and crushed with side of a heavy knife (I minced the seeds with some garlic and scallions, which helped keep the seeds from flying off the cutting board.)
3 tablespoons soy sauce
1 tablespoon Asian sesame oil
1 teaspoon coarse Korean hot red-pepper flakes (crushed red pepper flakes)
1/2 teaspoon sugar

1. Rinse tofu, then cover with cold water in a medium saucepan. Bring to a simmer over medium-high heat, then keep warm, covered, over very low heat.
2. Meanwhile, mince and mash garlic to a paste with a pinch of salt. Stir together with remaining ingredients.
3. Just before serving, carefully lift tofu from saucepan with a large spatula and drain on paper towels. Gently pat dry, then transfer to a small plate. Spoon some sauce over tofu and serve warm. Serve remaining sauce on the side.
Notes: Sauce can be made 1 day ahead and chilled. Bring to room temperature before using. Tofu can be kept warm up to 4 hours.

Last Step: Steam Edamame
Edamame in pods
Nice sea salt
1. Steam pods until done, about five minutes. Sprinkle with nice salt. Serve. Yum.

blackened brussel sprouts

Blackened Brussels Sprouts

Recipe adapted from Jeff Pikus, Maude's Liquor Bar, Chicago

Yield: Serves 4

Cook Time: 25 minutes

• http://www.tastingtable.com/entry_detail/chefs_recipes/7408?media=print&printEntry=true 
•  
• INGREDIENTS
1 pound Brussels sprouts
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter, divided
1 tablespoon grated Parmigiano-Reggiano cheese, divided
1 teaspoon finely chopped chives, divided
1 teaspoon fresh flat-leaf parsley, chopped and divided
1 teaspoon finely chopped shallots
1 teaspoon fresh lemon juice
3 tablespoons chicken broth

DIRECTIONS 1. Trim the ends off of the Brussels sprouts and peel away loose leaves (save if frying; see note below). Halve or quarter the Brussels sprouts if large.
2. Bring a large pot of water to a boil. Remove ½ cup water and pour into a large bowl. Whisk in 1 tablespoon salt until dissolved. Add ice and cold water to make an ice-water bath. Boil the Brussels sprouts until tender, 3 to 6 minutes. Drain and transfer to the ice-water bath. Once cool, use a slotted spoon to transfer to a paper-towel-lined sheet pan and drain, cut side down.
3. In a small, heat-safe bowl, microwave 3 tablespoons butter until melted and set aside to allow the milk solids to settle to the bottom. Pour off and reserve the clarified butter at the surface, taking care to leave the milk solids behind.
4. Heat a large cast-iron skillet (or heavy-bottomed skillet) over high heat until very hot, 2 to 3 minutes. Add the clarified butter (it will smoke when it hits the pan) and quickly place the Brussels sprouts in the pan, cut side down. Reduce the heat to medium-high and caramelize the Brussels sprouts until deeply browned, 3 to 5 minutes.
5. Add the remaining 1 tablespoon of butter; once it begins to melt and brown, shake the pan to move the sprouts around. Stir in 1 teaspoon of the Parmigiano-Reggiano, ¼ teaspoon chives, ¼ teaspoon parsley, shallots, lemon juice and chicken broth. Season with salt and pepper and cook until the broth is completely absorbed, about 2 minutes. Turn the Brussels sprouts onto a serving dish and finish with the remaining Parmigiano-Reggiano, chives and parsley.
Note: Pikus likes to finish the dish with fried Brussels sprouts leaves for a crisp counterpoint. Fry the leaves in 2 cups of canola oil heated to 300° for 10 seconds (covered, as the moisture from the leaves causes the oil to spatter), then use a frying spider or slotted spoon to transfer the crispy, browned leaves to a paper-towel-lined plate. Finish with salt while hot, and sprinkle over the caramelized Brussels sprouts before serving.

frittata with leeks

http://www.purewow.com/entry_detail/recipe/1584?media=print

Egg-White Frittata with Leeks

Adapted from "The Occasional Vegetarian" (Hyperion)

Makes 1 to 2 servings

INGREDIENTS

2 tablespoons plus 2 teaspoons extra-virgin olive oil 1 tablespoon unsalted butter
1 large leek, white part only, thinly sliced (about 1 cup)
1 teaspoon fresh thyme leaves
Salt and freshly ground black pepper
6 large egg whites
3 tablespoons finely grated pecorino cheese
½ cup baby arugula
¼ cup mizuna leaves
Half a lemon

Start to Finish: 25 minutes

DIRECTIONS

1. Preheat the oven to 350°. 2. In a 7-inch nonstick skillet, heat 2 tablespoons of the olive oil with the butter over medium-low heat until bubbling. Add the leek and cook until soft, stirring occasionally, about 5 minutes. Add the thyme, season with salt and pepper and cook for 1 minute longer.
3. Meanwhile, in a small bowl, whisk the egg whites with 2 tablespoons of the cheese. Add to the skillet and gently scramble with the leeks over medium-low heat for 1 minute. Scrape down the sides of the pan with a rubber spatula.
4. Transfer the skillet to the oven and bake for about 7 minutes, or until the center of the frittata stiffens (check by gently shaking the pan) and is fully cooked. Transfer the frittata to a plate, sprinkle with the remaining cheese and serve.
5. In a mixing bowl, combine the arugula and mizuna. Toss with the remaining 2 teaspoons olive oil and a squeeze of fresh lemon juice. Season with salt and pepper and additional lemon juice, if desired. Mound the greens on top of the frittata and serve immediately.