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Roasted Radish and Herbed Ricotta Omelet
Roasted Radish and Herbed Ricotta Omelet
To make the radishes, preheat the oven to 400°F. Toss the radishes with the olive oil and salt. Spread in a thin layer in a roasting dish and bake until soft and tender, 10 to 12 minutes (any longer and you may end up with radish chips). In a small bowl, combine the ricotta with the minced herbs. To make the omelet, whisk together the eggs, milk, salt, and pepper. Heat 1/2 tablespoon of butter in an 8-inch non-stick skillet over medium-low heat. Pour in half the egg mixture and cook for 1 to 2 minutes, allowing the bottom to set slightly. Run a spatula under the edges, lifting up and tilting the pan to allow uncooked eggs to run under the cooked part. Continue to do this until the majority of the egg is set. Carefully flip the omelet and remove from heat. Spread half the ricotta mixture over half of the omelet and sprinkle with half of the radishes. Fold the omelet over the filling and sprinkle with a few more roasted radish slices and minced parsley. Repeat to make the second omelet. Serve both omelets immediately.
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Strawberry Rhubarb Stuffed French Toast
Strawberry Rhubarb Stuffed French Toast
For the berry compote:
For the French toast:
In large saucepan, toss together strawberries, rhubarb, sugar and vanilla. Place over medium heat and cook, stirring frequently until mixture is thickened and reduced, about 12-15 minutes.
Spread 2 tablespoons of butter onto slices of bread. Spoon compote on 4 of slices, on top of butter. In large skillet or fry pan, heat remaining butter over medium heat. In wide shallow bowl or pan whisk together eggs and milk. Dip compote-topped slices into egg mixture (but do not submerge it) and transfer to hot skillet. Dip remaining slices butter-side up into egg mixture and place butter-side down on top of compote-topped slices. Cook on each side 2-3 minutes until golden brown.
Serve immediately with whipped cream, additional strawberries and powdered sugar, if desired.
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Greek Style Grilled Mahi Mahi with Mint
Greek Style Grilled Mahi Mahi with Mint
Rinse fish; pat dry with paper towels. Cut fish into 4 serving size pieces (this is easier if fish is slightly frozen). Place fish in a sealable plastic bag. Stir together lemon juice, olive oil, oregano, mint, garlic, lemon zest, and salt. Pour over fish. Seal bag. Turn to coat fish with marinade. Marinate in refrigerator for at least 30 minutes.
Drain fish, reserving marinade. Grill fish over medium heat for 8 to 12 minutes or until fish flakes easily when tested with a fork (145 degrees F), turning once and brushing with marinade halfway through grilling. Discard any remaining marinade.
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