Potato frittata with leeks and Gruyere (directions)
> Total time: 45 minutes
Preheat oven to 375°F. In a medium bowl, beat the eggs with the water and season with salt and pepper. Beat in the Gruyere.
Heat the olive oil in a large, ovenproof skillet. Add the potatoes and cook over moderately high heat, stirring occasionally, until tender and golden brown, about 7 minutes. Add the scallions and cook for 1 minute. Stir the egg mixture and add to the skillet. Stir to evenly distribute the potatoes. Cook over medium heat until the bottom is just set, about 3 minutes. Gently lift the edges of the frittata with a spatula and tilt the pan to allow the uncooked eggs to seep underneath.
Transfer to the oven and bake the frittata for about 10 minutes, until nearly set in the center. Remove from the oven and preheat the broiler. Broil the frittata 8 inches from the heat for 1 minute, until the top is just beginning to brown. Cut the frittata into wedges and serve hot or at room temperature.
Spinach and cheese strata (ingredients)
> Category: Main, vegetarian
Similar to a savory bread pudding, a strata utilizes a moist egg custard and plenty of cheese to turn crusty bread into a tender and satisfying dish that can stand alone.
1 10 oz. package frozen spinach, thawed, squeezed of excess liquid, and chopped
1 1/2 cups finely chopped onion
3 tbsp. unsalted butter
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. nutmeg, freshly grated
8 cups cubed French or Italian bread, in 1-inch cubes
2 cups Gruyere, coarsely grated
1 cup Parmesan, finely grated
2 3/4 cups milk
9 large eggs
2 tablespoons dijon mustard
Spinach and cheese strata (directions)
> Total time: 1 hour 15 minutes, 8 hours hold time
In a large, heavy skillet, sauté the onion in butter over medium heat until soft, about 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and continue cooking for one minute. Stir in spinach, remove from heat, and set aside.
Spread one-third of the bread cubes in a well-buttered 3-quart ceramic baking dish. Top with one-third of spinach mixture and one-third of each cheese. Repeat layering twice with remaining bread, spinach, and cheese.
Whisk the eggs, milk, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl and pour evenly over strata. Cover with plastic wrap and chill strata for at least 8 hours or up to a day.
When ready to cook, let the strata stand at room temperature for 30 minutes while preheating the oven to 350°F. Bake, uncovered, in the middle of the oven until puffed, golden brown, and set in the center, 45 to 55 minutes. Let stand 5 minutes before serving.
Fennel, apple, and purple cabbage slaw (ingredients)
> Category: Salad
Even avid cole slaw haters will rave about this fennel and apple salad. It has just the right amount of sweetness, balanced by zesty lemon and black pepper.
1 fennel bulb, core removed, fronds reserved
1 cup purple cabbage, thinly sliced with a vegetable peeler
1/2 cup crisp apple, grated or thinly diced
2 scallions, chopped
1/4 cup mayonnaise
Zest of 1/2 a lemon
3 tbsp. lemon juice
3 tbsp. chopped fennel fronds
1 tsp. sugar
Salt and black pepper to taste
Fennel, apple, and purple cabbage slaw (directions)
> Total time: 20 minutes
Using a vegetable peeler, shave the fennel bulb into thin strips. Combine the shaved fennel, cabbage, scallions, and apple together in a medium bowl. Whisk the mayonnaise, lemon juice and zest, fennel fronds, sugar, and salt and pepper, to taste, in a small bowl. Add the dressing to the slaw and toss to coat.