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Scrambled Eggs with Fresh Corn, Goat Cheese and Roasted Grape Tomatoes
Scrambled Eggs with Fresh Corn, Goat Cheese and Roasted Grape Tomatoes
Preheat oven to 425° F. Place tomatoes in a shallow baking pan. Season with the salt, pepper and garlic. Drizzle with the olive oil. Toss gently with your hands. Roast until the smallest tomatoes begin to pop, about 15 minutes, depending on size. Transfer to a bowl; add the basil and toss.
Heat olive oil in cast iron pan, add corn and season with salt. Cook until just beginning to brown. Add butter and add the eggs and scramble — this shouldn’t take more than a minute, although if you like your eggs creamy, you may want to lower the heat and cook them more slowly. Once the eggs are scrambled to your liking, turn off the heat and crumble in the goat cheese.
Use a spatula to transfer the tomatoes to a plate, then top with the eggs. Season with more salt and pepper to taste.
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Arugula with Orzo and Yellow Tomatoes
Arugula with Orzo and Yellow Tomatoes
INGREDIENTS
DIRECTIONS
Cook the orzo in salted water according to package directions. Drain and reserve. Chop the arugula roughly. If the leaves are small or if it is baby arugula, no need to chop at all. Heat a large sauté pan over medium high heat and add a little olive oil. When it is hot, cook the arugula handful by handful, letting the first few handfuls wilt completely, and leaving the last few barely cooked.
Add the basil, tomatoes, cheese, and orzo with the last handful of arugula. Turn the heat to high and cook for another minute or two – until everything is hot. Remove from the heat and season to taste with salt and pepper and a drizzle of olive oil. Serve immediately.
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Mushroom, Spinach and Scallion Tart
Mushroom, Spinach and Scallion Tart
INGREDIENTS
DIRECTIONS
Preheat oven to 425 degrees. On a rimmed baking sheet, toss mushrooms with 2 tablespoons oil, and season with salt. Spread in a single layer, and roast 10 minutes. Toss in the scallions, and roast 15 minutes more. Push mushrooms and scallions to one side, and place spinach on empty side; roast until wilted, about 3 minutes. Let cool briefly; squeeze spinach dry.
Lightly brush an 11-by-7-inch rectangular tart pan with a removable bottom (or a 10-inch round pan) with oil. Working with one piece of phyllo at a time and keeping the rest covered with plastic wrap, brush a sheet of the pastry very lightly with oil. Fit into tart pan, leaving a 1-inch overhang. Brush a second sheet with oil, and fit into pan. Repeat with remaining sheets. Fold edges at top to make a border.
Crumple a double layer of foil into a rectangle the size of the bottom of the tart, and fit into crust to weigh down center. Place on a baking sheet, and bake until edges are golden and begin to set, about 7 minutes. Remove foil, and bake until golden all over, about 3 minutes more. (Tent edges with foil if browning too quickly.) Remove tart pan from oven.
Reduce oven to 375 degrees. In a blender, puree goat cheese, eggs, and milk until smooth; season with salt. Add herbs, and pulse to combine. Spread vegetables over crust, and pour custard over top.
Return tart pan to oven, and bake until custard is set, 20 to 23 minutes. Remove tart pan from oven, and let cool 10 minutes on a wire rack. Remove sides of pan, and let tart cool at least 10 minutes more. If not serving right away, slide tart off bottom of pan and directly onto rack. Serve warm or at room temperature.
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