Okra Fritters

Ingredients:

• 2 cups canola oil
• 1/2 cup okra, diced small, tips discarded
• 1/2 cup flour
• sea salt to taste
• black pepper to taste
• 1/4 yellow onion, diced small
• 1 egg
• 1/4 cup milk (can use cream or buttermilk

Directions:

1. Heat oil on medium in a large, heavy non-stick skillet
2. Combine all ingredients and mix well
3. Drop the mixture in 2 tbsp. segments into the oil
4. Cook until golden brown on each side - flipping once

Serves 2

Asparagus and Gruyere Frittata

Ingredients:

• 6 Asparagus spears cut into 1/2 inch segments
• 2 tbsp. olive oil
• 1 tsp. minced garlic
• 4 eggs
• 1 cup milk
• 1/2 tsp. sea salt
• 1/4 tsp. pepper
• 1/3 lb. Gruyere cheese cut into 1/4 inch squares

Directions:

1. Preheat oven broiler on high
2. Heat olive oil in oven proof skillet on medium
3. Saute asparagus about 10 minutes to your desired crispness or tenderness
4. Add garlic and continue to saute for 1 minute
5. Whisk eggs with salt, pepper and milk
6. Add eggs to skillet and cook 5 minutes until eggs are nearly set
7. Spread cheese over the eggs and transfer to broiler
8. Broil until eggs are fully set and cheese is melted and golden brown

2 servings

Increase proportionately for a brunch serving guests.

Cheese-stuffed Chicken Breasts

Ingredients:

• 1/4 cup breadcrumbs (regular or panko) or flour
• 1 tbsp. parsley
• 2 oz. cheese, cut into small squares - goat, feta or other mild white cheese
• 2 chicken breasts
• 1/4 tsp. sea salt
• 1 tbsp. olive oil

Directions:

1. Preheat broiler to high
2. Combine first 3 ingredients in a small bowl
3. Cut a horizontal slit deep into each chicken breast
4. Stuff 2 tbsp. of cheese mixture into each slit
5. Close opening with wooden toothpicks
6. Sprinkle chicken with salt
7. Heat large non-stick skillet over medium-high heat
8. Add 1 tbsp. olive oil
9. Brown each side of chicken breasts
10. Arrange chicken on baking sheet
11. Broil to your taste - 8 minutes or more

Serves 2 and goes well with the creamed spinach I posted yesterday.

Creamed Spinach

Ingredients:

• 5 oz. baby spinach
• 1/4 small onion, minced
• 1/2 clove garlic, minced
• 1/4 tbsp. flour
• 1/4 tsp. Lawry's Seasoned Salt or sea salt
• dash black pepper
• 1/2 cup milk
• 1/2 tbsp. olive oil

Directions:

1. Wilt spinach and drain well (squeezing by hand is best)
2. Chop spinach very finely
3. Saute onion and garlic in olive olive oil
4. Add flour and mix
5. Add salt and pepper
6. Blend all thoroughly
7. Slowly add milk, stirring constantly until thickened
8. Add spinach, continue to warm until all mixture is warm

Two servings

Breakfast Frittata with Asparagus

Ingredients:

• 2 tbsp. butter
• 6 oz. asparagus, cut in 1 inch pieces
• 1/4 cup diced red pepper
• 4 eggs
• 1/2 cup diced Fontina cheese
• 1/4 cup grated Parmesan cheese

Directions:

1. Saute asparagus and red pepper in broiler-safe skillet in the butter for about 6 minutes
2. Whisk eggs with 1/2 the Fontina cheese
3. Add sea salt and black pepper to taste
4. Add the egg mixture to the skillet and cook until almost set
5. Sprinkle remaining cheeses over top evenly
6. Broil until puffed and cheese turns golden - 3-4 minutes
7. Cut into wedges and serve

Makes 2 servings

Pesto Cauliflower Pasta

Ingredients:

• one small head of cauliflower
• 6-8 oz. pasta - I used angel hair, but most any will work
• 1 jar basil pesto
• 1 oz. grated cheese - I used Roman/Parmesan
• 1 clove garlic
• 3 tbsp. olive oil
• 1 tbsp. capers
• red pepper flakes to taste

Directions:

1. cook the pasta according to the instructions
2. clean and cut the cauliflower - then pulse in a food processor until it is about the consistency of couscous 
3. When pasta is done, drain and put in a large bowl
4. Add all other ingredients, mix well and serve

4 servings

Roasted Winter Vegetables

Ingredients:

• 1 medium butternut squash
• 1 medium turnip
• 1 medium parsnip
• 2 leeks
• 1/2 lb. Brussels sprouts
• 1 head garlic
• 3 tbsp. olive oil
• sea salt
• black pepper

Directions:

1. Preheat oven to 400 degrees
2. Prepare turnips and parsnips by peeling and cutting into 1 inch squares, cut squash into 1 inch squares,
3. Cut off dark green and base of leeks and toss out, cut rest into 1/2 inch slices
4. Peel outer leaves of Brussels sprouts, cut each in half
5. Peel and dice garlic
6. Add all ingredients in a large bowl and toss to coat everything with olive oil, salt and pepper
7. Place veggies on rimmed baking dish in a single layer
8. Roast for 30 minutes, flipping veggies over after 15 minutes

I had to keep quiet about the ingredients before serving or Nita wouldn't have wanted to taste it. She loved it and has raved about it to many people. Her volunteers at work said it smelled wonderful, but she didn't let them taste it :)