These are an easy, patriotic addition to your Memorial Day, Veterans Day or Fourth Of July BBQ table
My friend Andrea shared this recipe with me years ago. I made it this holiday as part of Christmas brunch. It looks so festive and is tasty and refreshing too.
Holiday Brunch Grapefruit Salad
2 white grapefruit
2 pink grapefruit
6 navel oranges
½ cup fresh mint leaves
¼ cup sugar
dried cranberries or pomagranate seeds
1. Peel and cut between membranes of citrus to remove sections. You can do this the night before.
2. Cut the mint leaves with kitchen scissors into thin strips.
3. Mix the mint in with the sugar and add pomegranate seeds or cranberries.
4. Sprinkle over the fruit and stir lightly.
Psst! I sometimes cheat and buy the fresh citrus already peeled, cut and sweetened. Del Monte markets it in a glass jar that can be found in the refrigerator section of most grocery stores.
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Wild Mushroom and Thyme Frittata
- 2 tablespoons unsalted butter (plus a little for the dish)
- 8 oz. Morel or Baby Bella mushrooms sliced
- 1 ½ cup Havarti cheese shredded
- ½ cup whipping cream
- ½ teaspoon dry mustard
- ¼- ½ teaspoon chopped fresh thyme leaves (Use only half as much if using dried thyme instead of fresh)
- 7-8 large eggs
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Preheat oven to 325 degrees.
In a large frying pan over high heat, melt the 2 tablespoons of butter and add mushrooms. Cook stirring often until lightly browned, about 5 minutes.
Butter a 10 inch quiche pan and sprinkle cheese in the bottom.
In a small bowl, mix cream, mustard, thyme, salt and pepper.
Pour just half of the cream mixture over the cheese.
Top with mushrooms and eggs. Pour remaining cream mixture over the top.
Bake until eggs are set, about 35 minutes.
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I adapted this recipe from one I found in Celebrate Cookbook by Sheila Lukins. I love her deviled eggs and make them every year at Easter. This modified recipe allows you to enjoy this vegetarian delight for lunch or as a snack. Continue reading
Artichoke Cheese and Rosemary Frittata
¼ cup chopped onions
1 jar (8oz) drained artichoke hearts, cut up
1 cup grated cheese (any kind you like, I like Sharp Cheddar & Monterey
1/4 cup Bisquick
1 cup milk
½ tsp. fresh rosemary (or ¼ tsp. dried rosemary)
salt and pepper to taste
fresh shaved or grated Parmesean cheese (optional)
Directions: Continue reading
light and healthy, no-cook meal for a warm summer night.
2 garlic cloves, chopped
2 tablespoons EVOO (extra virgin olive oil)
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1/2-3/4 pound cooked large shrimp, peeled, deveined
3/4 pound cherry tomatoes diced into 6ths (I used a combination of red and yellow ones and rinse off most of the seeds)
1 red bell pepper, chopped into 1/4-1/2 inch dice
1/2 large cucumber, peeled, seeded, chopped into a 1/4-1/2 inch dice
1 bunch green onions, chopped
1/2 bunch fresh cilantro leaves, chopped
1/2-1 large jalapeño chili, minced
1 1/2 cups (12 oz) V-8 spicy tomato juice, chilled