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FareShare Gazette -- April 2012 Recipes

FareShare Gazette -- April 2012 Recipes is built on Olive Oil, Garlic Minced, Red Pepper Flakes, Salt, and Parmesan Cheese Plus. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 3 tbsp
• 2 tbsp
• 3 clove
• 1/4 tsp
• 2/3 cup
• 1/2 tsp
• 1/3 cup
• 1 tbsp
• 2 tbsp
• 4 oz
• 1/4 tsp
• 1/4 tsp

Method (preview)

1. 1

   Warm oil over Medium heat in a 12-inch nonstick skillet with an ovenproof handle.

2. 2

   Add onion and bell pepper; cook, stirring often until softened about 5 minutes.

3. 3

   Add spinach and salmon; season with salt and pepper.

4. 4

   Saute until heated through.

5. 5

   Preheat broiler to High and set oven rack about 9 inches from heat source.

6. 6

   Pour eggs into skillet and stir briefly to distribute vegetables and salmon.

7. 7

   Reduce heat to Medium-Low and cook, sliding a spatula under frittata occasionally to loosen, until set underneath, but wet on top, about 8 minutes.

8. 8

   Place under broiler; cook until top is golden, 1 to 2 minutes.

9. 9

   Slide frittata onto a platter and cut into wedges.

10. 10

    FOR BACON: In a large deep frying pan, cook the bacon over moderate heat until crisp.

11. 11

    Remove the bacon with a slotted spoon.

12. 12

    Pour off all the fat from the pan.

13. 13

    FOR ESCAROLE: In the same pan, heat the oil over moderately low heat.

14. 14

    Add the garlic, red-pepper flakes and anchovy paste; cook, stirring, until fragrant, about 30 seconds.

15. 15

    Stir in the escarole, a little at a time, until wilted, about 3 minutes.

16. 16

    Add the broth and 1/4 teaspoon of the salt and bring to a simmer.

17. 17

    Reduce the heat and cook, covered, for 5 minutes.

18. 18

    FOR PASTA: Meanwhile, in a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes.

19. 19

    TO SERVE: Drain the pasta; add it to the pan with the escarole.

20. 20

    Stir in the remaining 1/4 teaspoon salt, the Parmesan, bacon and butter.

21. 21

    Stir in a cup of drained canned cannellini beans when you add the broth in Step 2.

22. 22

    Add two tablespoons of chopped fresh basil just before serving.

23. 23

    Wash the spinach thoroughly and remove the stems. Drain, leaving some water clinging to the leaves.

24. 24

    Marinate the tofu in 1 tablespoon of olive oil while you cook the spinach.

25. 25

    In a large saucepan heat the remaining oil with the anchovy fillets and garlic, until the fillets dissolve.

26. 26

    Add all the spinach and cover.

27. 27

    Cook for 4 to 5 minutes, tossing once or twice while cooking (the leaves should be wilted but still a bright green colour).

28. 28

    Transfer immediately to a serving dish, adding the tofu and a generous amount of pepper.

29. 29

    Sprinkle on the lime juice and scatter the rind on top.

30. 30

    Serve with fried triangle-shaped croutons and any egg dish."

31. 31

    From Cool Food (delicious dished to serve chilled or at room temperature) by Nathalie Hambro; 1988.

32. 32

    Chop the garlic and dill in a food processor.

33. 33

    Add spinach, feta, lemon rind, salt and pepper.

34. 34

    Whirl until cheese is finely grated, scraping down side of bowl as needed.

35. 35

    Add drained yogurt.

36. 36

    Pulse with on/off motion just until mixture is combined.

37. 37

    Scrape into serving bowl.