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Menu Plan for Summer II: Week 8, Friday
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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!
Ingredients:
- 1 small jar marinated artichoke hearts, (6oz, 180gr)
- 3 eggs
- 18 black, Greek olives, about 1/2 cup (12 if using the larger Kalamata)
- 1/2 cup (2oz, 60gr) shredded cheese - your choice, I use Gruyère
- 1 tsp dried oregano
- 1 tsp paprika
- olive oil, butter or cooking spray
- Olives or artichokes for garnish
Instructions:
- Open and drain artichoke hearts. Cut into quarters.
- Pit the olives if needed and cut in half.
- Butter, oil or spray a non-stick muffin (tartlet) pan - one that holds 6. I know it sounds redundant to butter a non-stick pan but these will stick if you don't. (Not necessary if your pan is silicone.)
- Crack the eggs into a large bowl, add oregano, paprika and whisk well.
- Place the olives, artichokes and cheese in each cup, dividing evenly.
- Add the eggs evenly to each cup, ladling over the top.
- Bake at 400F (200C) for 12 - 15 minutes or until set.
- Frittatas will puff up considerably and then fall when removed from oven. Allow to cool 5 - 10 minutes before removing from pan - they will start to come away from the sides of the pan as they fall making them easier to get out.
- Serve with a garnish of olives or artichokes, warm or at room temperature.
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.
Ingredients:
- For the salmon:
- 2 salmon filets, 12oz total (360gr)
- 1 tbs fresh parsley
- 1 tbs fresh tarragon
- 1/4 tsp salt
- 1 tbs olive oil
- For the Spanish Rice:
- 1/3 cup (2.2oz, 65gr) brown rice, quick cooking
- 2 tbs chopped onion
- 1 clove garlic, minced
- 1 tomato
- 1 tbs olive oil
- 2/3 cup (5oz, 150ml) chicken stock
- For the Zucchini:
- 1 small zucchini (courgette) - about 7 inches long (15cm)
- 2 tsp olive oil
- Dressing for the Salad:
- 4oz (120gr) pimiento (pimento) or roasted red peppers 'net weight' of the pimento, not including the liquid
- 1/2 cup (4oz, 120gr) plain or Greek yogurt
- 1/2 cup (4oz, 120gr) mayonnaise
- 1 tbs fresh chopped oregano
- 1 tbs fresh snipped chives
- 1 tbs lemon juice
- 1 tbs good olive oil
- For salad
- lettuce for main course salad for 2 people
Instructions:
- For the salmon:
- Snip the parsley and tarragon.
- Mix herbs with the salt, oil and spread on the salmon.
- Bake at 400F 200C) for 15 minutes, or until done.
- Remove and set aside.
- Could also be done on the barbecue grill for about 10 minutes. If done earlier in the day, refrigerate until ready to use.
- For the Spanish Rice:
- Finely chop onion and mince garlic.
- Roughly chop tomato.
- Heat oil in small saucepan. Add onion and sauté until transparent.
- Add garlic and rice and sauté 2 minutes.
- Add chicken stock and tomato, cover, reduce heat and simmer until rice is done (package directions).
- Uncover, fluff with a fork and set aside - if done earlier in the day, refrigerate until ready to use.
- For the zucchini:
- Quarter the zucchini the long way, then slice.
- Sauté the zucchini in oil just until softened and tender.
- Dressing for the Salad:
- Snip/chop herbs.
- Drain pimento. Put pimento, yogurt into a blender and purée.
- Pour the yogurt mixture into a small bowl. Add the mayonnaise, lemon juice, olive oil and herbs, stir to combine.
- To Finish:
- Prepare lettuce, tear and put in large bowl.
- Add 4 tbs dressing and toss well. Divide and put in 2 flat salad bowls or on 2 plates.
- Fluff the rice, divide and spread on the lettuce.
- Put the zucchini on top of the rice.
- Cut the salmon into 4 nice pieces, divide and arrange on zucchini.
- Serve with more dressing on the side.
Cooking schedule: 40 minutes |
Snip all herbs |
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