Frittata & Salad Recipes
Broccoli and Cheese Frittata
Serves 8
Ingredients
1 Tablespoon Olive Oil
4 cup Yellow Onions, Chopped Finely
2 Tablespoon Minced Garlic Cloves
1 1/2 Tablespoon Dried Dill Weed
1 Tablespoon Ground Marjoram
2 teaspoon Sea Salt
5 cups of Fresh Broccoli, Chopped
12 eggs
1 1/2 cup Ceres Hemp Milk (recommended) or a Milk of your choosing
1 cup Parsley, Chopped
1/3 cup Potato Flour
1/2 cup Grated Cheddar Cheese
1/2 cup Grated Mozzarella Cheese
Directions
Preheat the oven to 375 degrees Fahrenheit.
Prepare the 9 x 13 inch baking dish you plan to bake your frittata in. If parchment paper is not available, oil and dust inside each pan LIGHTLY with rice flour (not listed in recipe).
Have all vegetables prepared and near stove. Heat a heavy bottom pan, add oil then immediately add the onions and saut e about 5 minutes until tender.
Add the garlic, dill, marjoram and salt. Cook for another couple of minutes. Remove from heat and cool.
Steam the broccoli for 3 minutes just until it is crisp tender. Spread out on sheetpans to cool, then toss it with the onion mixture.
Blend the hempmilk with the potato our in a blender to prevent lumping. Mix the blended mixture with the eggs and parsley in a large bowl.
Spread the vegetable mixture in the bottom of the prepared hotel pans. Sprinkle the cheese over the top.
Pour the egg mix over the vegetables and cheese. Tap pan on counter a few times to remove any bubbles. Its best if the cheese is submerged in egg mix or it will cook hard on the surface.
Bake the frittata for 30 - 40 minutes or until the egg custard is completely set. A knife inserted into center should come out clean.
Chill well, ideally overnight, before cutting.
To unmold frittata, place plastic cutting board on top of cooled frittata. Hold board tightly to the frittata, and turn over all in one motion. Peel off
parchment, then place another cutting board on top of frittata, and, holding frittata between cutting boards, flip over in one motion, and remove top
cutting board. Frittata should be right side up again.
Enjoy!
Roasted Yams
Ingredients
1 1/4 lb Sweet Potatoes, Peeled 3/4" cubes
3 Tablespoon Olive Oil
3/4 Teaspoon Sea Salt
1/4 Teaspoon Ground Black Pepper
Directions:
Preheat the oven to 350 degrees.
Place yam cubes in a bowl with the olive oil, salt, pepper. Toss until the yams are well coated.
Spread yams out on a parchment paper lined baking sheet in a single layer; roast in the oven for 15-20 minutes, or until browned and soft. Check at 10 minutes and move yams around on sheet to ensure even browning.
Note: Portion size is 3/4 cup
Beet, quinoa, and arugula salad
Ingredients
1 lb Red Beets 3" Diameter
1 1/4 cup Quinoa, Dry, Soaked Overnight, Drained
4 cups Water
1 piece Dried Kombu (Kelp)
4-5 cups Roughly Chopped Arugula
1/4 cup Toasted Walnuts, Halved
1/4 cup Balsamic Vinegar
3 Tablespoon Olive Oil
2 Teaspoon Whole Fennel Seeds
1/2 Teaspoon Sea Salt
Directions
Soak quinoa for an hour, drain and rinse well. Measure water for quinoa (1/1 ration for soaked, if soaking did not occur, see note below) Bring the water, quinoa, to a boil in a heavy bottom pot, reduce heat to very low, cover, and cook for 8 minutes, turn on heat and steam for 5 minutes, turn out and spread out on sheet-pan to cool.
Trim ends of beets and wash well. If beets are 2 1/2" in diameter or less, steam whole. If larger, cut in half.
Place beets in a saucepan, cover with water and bring to a boil. Steam until the beets are tender when poked with a fork, 20-30 minutes depending on the size of the beets. Test by poking them with a paring knife: when it goes in easily, like a ripe pear, they are done. Drain and let cool at room temp. When the beets are cool enough to handle, slip the skins off and slice the beets into wedges. Set aside.
Grind fennel seeds BRIEFLY in spice grinder just until they are broken up a bit. (Do not crush to a fine powder.)
Whisk together the balsamic, olive oil, fennel seeds, and salt.
Toss this dressing with the quinoa, beets, arugula, and toasted nuts. Mix just until all ingredients are lightly dressed.
Note: For unsoaked quinoa, cover quinoa with lots of water and mix around with your hand. Drain and refill water and let soak 5 minutes or so and repeat. Drain and rinse well and proceed with cooking as for above, but use 1.5/1 (water/quinoa) ratio, and cook 10 mins, then 8 mins steam.