Walk on the Wild Side

Breakfast can be more than the first meal of the day. It can be eaten at any meal-time and should be way more than just fuel. I love to take my breakfast out onto my porch where I can enjoy the early days of summer which are both breezy and hot. Keeping it simple is surely the best way for me and so, as with other meals, I like to make something that I can eat for at least a few days. Something so delish that I cannot wait to devour it!

I love eggs because they are incredibly versatile. They can be cooked with any vegetable and can be accompanied by any number of fruits, meats, and breads. The local Farmer's Market has fresh eggs here every Saturday and so, if you can get locally grown eggs, you will definitely taste the difference.

Every week I get an email from 2 of the local farms to inform me of the latest harvest. It is from that list that I get my vegetable and fruit inspirations. I am not opposed to using out-of-season produce but NOW is the time to get the very best fresh harvested produce. The recipes here can be varied according to whatever you have on hand. Enjoy walking on the locally-grown wild side!!

FRITTATA WITH GOAT CHEESE, CORN & CHERRY TOMATOES

1/2 medium onion, rough chopped

2 cloves garlic, minced

3/4 Cup canned corn, drained

sweet cream butter

olive oil

6 eggs, beaten

dash of milk or cream

1 tsp dry, crumbled basil

salt and pepper to taste

1/4 tsp red pepper flakes

1 cup crumbled goat cheese

cherry tomatoes, 12 cut in half

chopped kalamata olives - about 12 without pits

1. In a large deep skillet, saute the onion and garlic with about 2 Tb. butter and 1 Tb. olive oil. Add the drained corn and cook for about 2-3 minutes. Set aside in the pan.

2. Beat the eggs with the cream then add the basil, salt and pepper, red pepper flakes, and half of the goat cheese. Gently fold the ingredients together.

3. Turn on a medium flame under the onion skillet and add more oil and butter as needed. Make sure the butter-oil mixture is sizzling, then pour in the egg mixture.

4. Cook while gently scraping the sides and bottom of the pan with a rubber sptatula making sure that the liquid eggs flow underneath. Cook for about 3 minutes.

5. Turn flame to low and cook until the Frittata is partially set, about 3-5 minutes.

6. Place the cherry tomatoes and olives ontop then sprinkle on the remaining goat cheese.

7. Cover and cook until the eggs are completely done, about 10 more minutes.

8. Re-season as needed with salt, pepper, and red pepper flakes.

9. Cut into 6 wedges and serve hot or at room temperature.

10. Serve with fresh in-season fruit salad with yogurt-citrus dressing - see website for recipe!

DIANE'S FRUIT SALAD

2 C strawberries

1 C Blueberries

1T Mint

Sprite

2 ½ t Lemon Zest

½ C Ricotta (part skim)

2 T sour cream (low fat)

Cut fruit, mix with mint & 2 T Sprite. Let sit 10 min.

Whip: ricotta, zest, 2 T Sprite. Then add sour cream. Put on top of fruit.

Enjoy!

Grillin' and Chillin'

Ah, the sweet outdoors. We have some great summertime celebrations coming up and along with Father's Day and the Summer Solstice comes the biggest and best of the year: The Fourth of July. Independence Day USA! What a perfect day for “grillin' and chillin'”. The ingredients for grilling are very simple: a grill - either charcoal or gas, a rub or a marinade, and the perfect main dish to be grilled as the centerpiece of our barbeque meal.

Along with that are the sides and the endless parade of desserts and munchies. I suggest inviting guests for dinner before the fireworks and have the guests bring munchies and desserts as pot luck. You, as the host, provide the main dish like grilled swordfish steaks along with a killer side dish like my Southwest Pasta Salad which has blackeyed peas and corn. Yum!!

Add to that a green salad and crusty Garlic Bread and you have a gourmet meal that promises to please every one present. The marinade presented here is also great for any meat or chicken that you may want to try. Enjoy and party on!!!

SWORDFISH STEAKS MARINATED AND GRILLED

2 pounds swordfish steaks- serves 4-6

Marinade:

3/4 cup soy sauce

2-3 TB lemon juice

3/4 C. orange juice

4 TB Ketchup

3 garlic cloves, chopped

1/3 C. parsley leaves, chopped

1 tsp oregano

1 tsp. pepper

Combine ingredients and marinate the swordfish steaks for 1-2 hours. Heat your grill and put on the fish. While it cooks, baste it occasionally with the marinade.

Serve with rice or pasta salad, grilled veggies and French bread.

SOUTHWESTERN PASTA SALAD

Best made 1-2 days ahead

One lb. medium Macaroni Shells, cooked al dente

1/3 C. Cider vinegar

¾ C. Mayonnaise

¼ C. Vegetable Oil

1 C. Celery, chopped

1 bunch (about 6) Green Onions including green tops, chopped

One green pepper, chopped

Pimiento, one small jar (about 4 oz.), drained

3-6 generous dashes Worcestershire

3-6 dashes Tabasco

Salt & Freshly ground Pepper to taste

One can (15oz.) Black Eyed Peas, drained

One can (15oz.) Corn, drained

One small can (3-4 oz.) pitted Black Olives, sliced & drained

One jar (4 oz.) Green Olives with Pimiento, drained

1. Cook & drain pasta. In the meantime, combine the vinegar, oil, and mayo. When pasta is done and drained, put in a large bowl and add the mayonnaise mixture just to moisten the pasta, then set aside while you fix the rest of the salad.

2. Prep all the rest of the ingredients and add to pasta. Mix and adjust seasonings including adding more dressing as needed.

Note: add the dressing incrementally until you find the salad a bit moist but not drenched. Save any extra dressing.

3.Cover in refer for 1-2 days, adjust seasoning and dressing and serve.

ENJOY!!