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Menu Plan for Summer II: Week 8, Friday

Artichoke and Olive Mini Frittatas
Warm Salmon Salad with Spanish Rice

Cooking time: 40 minutes           Cooking schedule: see below for instructions

      I use pimientos (pimentos) for this dressing; you could also use roasted red peppers.  It makes a lot and we'll use the rest for Potato Salad on Sunday. This is a great party menu as everything can be cooked ahead and just assembled and served. 

Artichoke and Olive Mini Frittatas 

Total time: 35 minutes
    Mini Frittatas are very versatile:  They can be eaten hot, warm or cold; with a fork or the fingers; seated at the table or wandering around a party.  They are great for picnics and any event that needs food prepared in advance.  They're good the day you make them and the day after.  And they're delicious!

Artichoke and Olive Mini Frittatas Ingredients:

 Instructions:

To pit olives: Place them on a board, lay the blade of a heavy knife flat on top and smack the knife, smashing the olive.  This cracks them and the pits can easily be picked out.  You could also use a meat pounder.

Salmon Salad with Spanish Rice, Pimento Dressing

Total time: 40 minutes
   This is a layered salad, with tomato-infused brown rice, shredded, fresh zucchini and roasted or grilled salmon, finished with a red pepper dressing. If you use quick-cooking Brown Rice it all goes together fast.  Everything can be cooked ahead and assembled just before serving.

Salmon Salad with Spanish Rice, Pimento Dressing Ingredients:

 Instructions:

Cooking schedule: 40 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, small bowl (used 2X), whisk, muffin pan,
medium bowl, large bowl, small saucepan with lid,
medium skillet, baking sheet or barbecue grill

Turn oven on, 400F (200C), grill, if using
Prepare muffin pan
Open artichokes, drain, cut
Pit olives, cut
Whisk eggs, herbs, paprika
Assemble frittatas, bake
Chop onion - 2 tbs, refrigerate rest
Sauté onion for rice
Mince garlic
Chop tomato
Add garlic, rice to onions, sauté

Snip all herbs
Add tomato, stock to rice, cover, simmer
Mix oil, salt, herbs for salmon
Spread herb mixture on salmon, bake or grill
Chop zucchini, sauté
Remove frittatas, allow to cool
Prepare lettuce, spin, refrigerate until needed
Make dressing
Mind the rice, zucchini
Remove salmon, set aside (do not 'keep warm')
Uncover, fluff rice as soon as it's done
Remove frittatas from pan
At this point, you can finish, pause, or refrigerate

Put lettuce in bowl, add 4 tbs dressing, toss
Assemble salad: lettuce, rice, zucchini, salmon
Arrange Frittatas on plates and serve
When ready, serve salad, extra dressing on side