Rita's Recipes: Summer Winners
<p><strong>Reunion Fritatta</strong></p>
<p>This is a dish I created when I had Cedar Street Cafe in Santa Cruz, CA. It was the culmination of a gathering of fresh vegetables bound together quickly with eggs for a memorable meal with longtime friends. The beauty of a fritatta can take any form depending on your choice of produce, cheese, meat or condiments. It can take an ethnic route, be humble or high faultin'.</p>
<p><a href="http://kolya.typepad.com/photos/uncategorized/ritas_frittata.jpg"><img width="350" height="405" border="0" alt="Ritas_frittata" title="Ritas_frittata" src="http://weblog.clagettfarm.org/images/ritas_frittata.jpg" /></a>
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<p><strong>Reunion Fritatta</strong><br /><em>Serves 4</em></p>
<p>If you are serving more loved ones, make two fritters and keep one warm or serve at room temperature.</p>
<p>1/2 cup chopped apple wood smoked bacon<br />1 onion, chopped <br />2 garlic cloves, very finely chopped<br />8 large eggs<br />1 cup diced red or yellow bell peppers<br />2 cups sliced crookneck squash<br />1/2 cup shaved Asiago cheese<br />2 teaspoons finely chopped thyme leaves<br />sea salt and freshly ground black pepper<br />Fresh tomato salsa to serve</p>
<p>Heat the boiler. </p>
<p>In a medium ovenproof skillet add the diced bacon and cook over medium heat high heat until crisp. Pour off all but 1 tablespoon bacon drippings. Add the onion, garlic, bell peppers and squash and cook about 5 minutes.</p>
<p>In a bowl whisk together the eggs, 1/3 cup of the cheese, and thyme. Season with salt and pepper.</p>
<p>Add the egg mixture to the bacon vegetable mixture and cook, stirring occasionally, about 6 minutes, or until the bottom and edges are set but center is still soft. Stir in the roasted bell peppers.</p>
<p>Sprinkle the remaining cheese on the top of the frittata. Broil about 4 inches from the heat until the cheese is bubbling, about 1 minute. Cut into wedges, and serve with the salsa along the side.</p>
<p><strong>Tabbouleh Salad </strong><br /><em>Serves 4 - 6</em></p>
<p>Delicious Middle Eastern salad or appetizer hails from Lebanon, Palestine and gives lots of healthy benefits. Although traditionally made with wheat bulgur, we have tried the combination with cooked and drained Quinoa--another one of those great ancient grains. The choice is yours! Try it both ways.</p>
<p>1 cup of medium bulghur (cracked wheat)<br />4 ripe, medium size tomatoes, chopped into small cubes<br />sea salt and pepper to taste<br />1/2 tsp allspice (optional)<br />1/3 cup lemon juice<br />5 tablespoons quality olive oil<br />3 cups of finely chopped flat leaf parsley<br />1/2 cup of finely chopped fresh mint<br />4 finely chopped scallions (with the green parts)<br />1/2 jalapeno pepper, de-seeded, chopped fine (optional) whole cabbage or lettuce leaves</p>
<p>Rinse bulghur several times and then soak in cold water for about twenty minutes. Drain in a sieve.</p>
<p>Put the drained bulgher and tomato in a large mixing or serving bowl. Add salt, pepper, allspice, lemon juice, olive oil and remaining ingredients (except whole leaves). Taste for seasoning. If too dry, you can add additional lemon juice.</p>
<p>Toss well. Tabbouli benefits from resting - you can cover the bowl with plastic wrap and leave in the refrigerator for a few hours or over night, tossing occasionally.</p>
<p>Serve with cabbage or lettuce leaves - scoop some tabbouli into a leaf and enjoy!</p>
<p><strong>White Bean Soup with Greens and Herbes de Clagett</strong><br /><em>Serves 8</em></p>
<p>1 tablespoon olive oil<br />1 medium onion, cubed<br />2 cloves garlic, minced<br />2 medium carrots, cubed<br />3 16 ounce cans white beans, rinsed and drained<br />2-1/2 tablespoons low sodium soy sauce or Bragg's Liquid Aminos<br />fresh ground black pepper to taste<br />pinch cayenne<br />1 teaspoon fresh thyme<br />1 teaspoon Herbes de Clagett (found in a previous set of Rita's Recipes)<br />1 bunch washed spinach (12 ounces), kale, chard or broccoli leaves<br />3 tablespoons Parmesan, shaved</p>
<p>In a medium pan, over medium high heat. add oil and gently sauté onions, garlic and carrots for three minutes. Cover and turn off heat.</p>
<p>Add the beans to the sautéed vegetables. Cook over low heat for 15 minutes. Season with soy sauce, black pepper, cayenne, thyme and Herbes de Clagett. Cook 15 minutes more until flavors meld. Add spinach or chard five minutes before serving, just to wilt. (Note: If using kale or broccoli greens, they will need 8 to 10 minutes to soften.)</p>
<p>Serve topped with shavings of grated Parmesan.</p>
<p><strong>Pennsylvania Dutch Spiced Cabbage</strong><br /><em>Makes about 3 quarts</em></p>
<p>...a great preserving use for that big old head of cabbage!</p>
<p>1 head red cabbage, shredded<br />1/4 cup salt<br />2 quarts cider vinegar<br />1/2 cup sugar<br />1 teaspoon celery seed<br />1 teaspoon freshly ground pepper<br />1/2teaspoon each ground nutmeg, cinnamon, and allspice</p>
<p>Sprinkle the cabbage with the salt and let sit at room temperature for 24 hours. Drain, pressing as much moisture out of the cabbage as possible. Combine the remaining ingredients in a non-reactive pot and bring to a boil over moderate heat. Place the cabbage in an earthenware or glass bowl and pour the hot vinegar over it. Store covered and refrigerated for up to 2 weeks.</p>
<p><em>Photos by Rita Calvert<br />Recipes by Rita Calvert and "Cook for Life Balance"</em></p>
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