Ricotta Omelets with Cherry Tomato Vinaigrette

Eggs are my go-to fast meal, especially for dinner. When I don't have any meat or if I don't feel like cooking, nothing like a frittata with some random veggies or a nice fluffy omelet (made Grandma's way - stay tuned) for protein. This is a great, easy recipe from Bon Appetit. The tomatoes are sooo good and could be used on just about anything. Also, who thought to put ricotta in an omelete? Genius!

Cherry Tomato Vinaigrette:
1 pint cherry tomatoes
3 tbsp olive oil
1 shallot, finely chopped
1 tbsp red wine vinegar
Pinch of salt and pepper
2 tbsp chives, chopped

Omelet:
3 tbsp butter
4 eggs, beaten
Pinch of salt and pepper
4 tbsp ricotta (or make/use your own!!)
2 tbsp Parmesan
2 tbsp fresh basil, chopped
1 tbsp fresh chives, chopped

1. Cut half of the tomatoes in half. Heat 1 tbsp oil in a medium saucepan over medium heat. Add shallot and cook, stirring often and until softened.

2. Add the tomatoes and cook until they release their juices. Mash some of the tomatoes with a spoon. Add 1 tbsp vinegar and the rest of the oil. Season with salt and pepper, add the chives and let cool, slightly.

3. Melt butter in a large skillet over medium heat. Pour in the beaten eggs and cook until almost cooked through, spreading eggs completely over the pan.

4. Top the eggs with the ricotta, cheese, basil and chives. Fold 1/3 of omelet toward center, and fold the other 1/3 toward center.

5. Serve with warm tomatoes on top.

Beef and Broccoli Stir Fry

Wow...June since my last post?! I've been slacking. But actually I've been a little busy with work and lots of travel across the country: AZ, VI (yes, VIRGIN ISLANDS), CT, WV, IN, CA, NE, NC, DC, CO, and NY!)

It's summer! And you all know that we generally stick to simple, easy grilling in the summer. Lots of chicken, corn, and salad. My creative juices haven't been flowing...

So, Paddy's playing a gig up in NH tonight and I'm watching the Sox kill the Yankees again (GO SOX!). It's a good night to hit you with a bunch of new ideas. This beef and broccoli recipe came from a blog called appetiteforchina.com. I looked it up a looooong time ago and made it this summer when we had extra steak tips. This is a good one.

1 lb flank steak, thinly sliced (or leftover grilled tips, like I used)
1 tbsp soy sauce
1 tbsp sesame oil
1 tbsp rice wine
1 tsp cornstarch
2 tbsp canola oil
1 clove of garlic, minced
1 tsp grated ginger
2 large shallots, finely chopped
2 cups broccolini
Jasmine rice (as much as needed)

The Sauce
 1 1/2 tbsp soy sauce
1 tbsp Worcestershire sauce
1 tbsp sesame oil
1 tsp rice vinegar
1 tsp sugar
1 tsp cornstarch
2 tsp chili paste (optional)

1. In a medium sized bowl, combine the soy, sesame, rice wine and cornstarch and stir until the cornstarch is dissolved. Add the beef and marinate at room temperature for 10-30 minutes.

2. In a small bowl, combine all of the sauce ingredients and stir until the cornstarch is dissolved. Set aside.

3. Heat a large pan over high heat. Add a tablespoon of oil and coat the pan. Add the beef and spread so that it's cooking in a single layer. Allow it to sear for just a minute or two, untouched. Give it a quick stir and sear for another minute. Transfer to plate and set aside. (If you're using leftovers, marinate if needed or just throw in at the end to heat through)

4. Put another tablespoon of oil in the pan. Add the garlic, ginger, and shallots and cook for about 30 seconds. Add the broccoli and cook for another minute. Pour in the sauce and continue to cook while stirring for another minute.

5. Return the beef to the pan. Give it a stir.

Serve with rice.

Corn Lovers' Potato Salad

It's corn season! We've been eating it every night. Usually steamed, but often grilled. I love charred, grilled corn. It reminds me of walking through downtown Bamako in Mali after a day at school and going to catch my bus home. Women line the edges of the side streets, crouched down over small charcoal grills, turning their corn over the hot coals. The best kind of snack.

These days, I'll grill up a bunch and bring a cob to work to munch on as a snack. But warning - have floss ready. Getting corn in your teeth is a whole other story when: 1) the corn is black, and 2) you're at work. Awkward smiles at meetings. Trust me folks.

1 bunch or about 1 lb of small baby potatoes, halved
1 tbsp olive oil
1 cup charred corn (shuck the corn and put directly on high heat grill, turn occasionally)
1/4 tsp crushed red pepper
1 cup cherry tomatoes
Salt and pepper
1/3 cup cilantro
1/4 cup grated Parmesan

1. Place potatoes in medium saucepan and cover with water. Boil for 10 minutes or until tender. Drain.

2. Heat a large skilled over medium high heat. Add the oil. Add the potatoes and tomatoes and saute for 2 minutes. Add the corn and cook another minute. Add salt and pepper to taste.

3. Transfer to a bowl and mix in cilantro and cheese.

Vegetable Risotto with Poached Eggs

Ok...confession. I have been putting poached eggs on everything lately. We have them for breakfast but they're been pretty popular on the dinner plate too - on grilled asparagus, over stir fry, with grits (such as this butternut squash and sausage hash), and this risotto is a good one. Never thought of an egg as a meal enhancer but I'm a believer now! (Stay tuned for my chorizo and fried egg tacos...YUM!).

People think that risotto is hard to make or that it takes a really long time. It doesn't. And it's a nice change from pasta and not as heavy as you'd think if you make it with some nice, fresh veggies.

4 cups chicken broth
1 tbsp butter
2 tbsp olive oil
1 leek, white part thinly sliced
1 fennel bulb, chopped
2 cloves garlic, minced
1 cup shitake mushrooms, thinly sliced
1 zucchini, quartered and sliced
1 yellow squash, quartered and sliced
1 cup arborio rice
1/2 cup dry white wine
1 cup peas
1/2 cup fresh basil, chopped
(or any vegetables that you want to use!)
3/4 cup grated Romano or Parmesan cheese
1 tbsp white vinegar
2 eggs

1. In a medium saucepan, heat the broth over medium-high heat and keep hot on the stove.

2. In a large skillet over medium-high heat, add the butter and oil. When hot, add the leeks, fennel, zucchini and squash and cook until soft. Add the mushrooms and garlic and cook until mushrooms are soft.

3. Add the rice and cook for 2 minutes, stirring occasionally so that the rice toasts a little. Add the wine and let simmer and reduce until mostly absorbed/evaporated.

4.Add a ladle of chicken broth and stir occasionally, until almost all liquid is absorbed. Then add another ladle of broth, stir until absorbed, and add more. Continue this process until all broth has been added and all has been absorbed. It should take about 20 minutes or so.

5. Add the peas.

6. Heat about 2 inches of water in a medium saucepan until it boils. Turn down to medium or a veeeery gentle simmer. Add the vinegar. Working with one egg at a time - if you have a small ramekin, crack the egg into the ramekin and then gently transfer egg to water (the ramekin will help the egg stay together). If you don't have one, very gently crack the egg into the water. Let them sit still for about 2 1/2 minutes. Transfer the egg to a plate with a paper towel.

7. Add the cheese to the risotto, give it one last stir and serve with poached egg on top.

Grilled Cilantro Lime Chicken with Poblano Spinach Vinaigrette

We grill chicken A LOT in the summer so I'm always trying to find new ways to jazz it up. This is great and healthy! ...unless of course you're one of those people who don't like cilantro. Did you know that people actually taste cilantro differently? Julia Child told Larry King once that she thought cilantro tastes 'dead.' Bummer for her and the rest of you, but I will no longer blame you for this disability...it's not your fault. Check out this interesting article from the NY Times...

Chicken marinade:
4 tbsp olive oild
4 limes, juiced
2 garlic cloves, minced
4 tbsp cilantro, chopped
pinch of salt and pepper
2 chicken breasts

Vinaigrette:
1 poblano, roasted
1 cup baby spinach, steamed for 2 minutes and water squeezed out
1 clove garlic, minced
1 shallot, minced
1/2 cup cilantro, minced
2 limes, juiced
1 tbsp dijon mustard
3/4 cup olive oil
salt and pepper

1. Whisk marinade ingredients, add chicken and marinate for 30 minutes.

2. Fire up the grill. Grill the poblano so that it's charred on all sides. Remove from heat and remove stem and seeds (or your vinaigrette will be VERY hot!!).

3. Blend the poblano and the rest of the vinaigrette ingredients until smooth.

4. Grill the chicken and serve with the vinaigrette on top.

Corn Risotto with Grilled Shrimp and Salsa Verde

It's almost corn season!! Favorite time of the year for the Martocci's. And although there's no better way to eat corn than off the cob, this is pretty darn yummy. Even better? Stock pile your corn throughout the summer by buying at least 2 extra ears every time you get it. Freeze serving sizes in ziplocks and love it throughout the cold months...we grew up always having 'summer corn' at Thanksgiving - thanks Mom!

Salsa:
1/4 cup water
3 tbsp chopped arugula (for a little bite), spinach, or kale - whatever you've got
3 tbsp chopped mint (keep the rest for mojitos!)
3 tbsp chopped parsley
2 tbsp chopped basil
1 tbsp lemon zest
1 tbsp fresh chopped fresh thyme
2-3 tbsp olive oil
1 1/2 tsp balsamic vinegar
Pinch or two of salt
3/4 tsp anchovy paste (don't skip it)
3 cloves garlic

Risotto:
12 large shrimp
2 tbsp olive oil
2 tsp balsamic vinegar
Pinch of salt and pepper
1-2 shallots
Corn from 2 ears
1 tbsp butter
3 cups chicken broth
1-2 sprigs of fresh thyme
1 bay leaf
1 sprig of rosemary
3/4 cups arborio rice
1/4 grated Parmesan

1. To prepare salsa, put all ingredients in a food processor and pulse until finely chopped.

2. Marinate peeled shrimp with 1 tbsp oil, vinegar, and pinch of salt and pepper. Combine and refrigerate for 1 hr.

3. Melt butter and add stock, thyme, bay leaf and rosemary in a medium sized saucepan on medium heat. Keep at medium heat on stove.

4. Place the shrimp on skewers and fire up the grill. Grill the shrimp until opaque and just done - they'll cook a bit more in the risotto. Set aside.

5. In a large saute pan, add 1 tbsp oil and shallot and cook for a few minutes. Add the rice and stir constantly for a couple of minutes. Add 1/2 cup or ladle of stock to the rice and cook until liquid is almost absorbed, stirring constantly (don't add the bay leaf or sprigs). Keep adding a ladle of stock and letting it cook down, repeating  the process until the broth is used and rice is tender. Stir in the corn and Parmesan.

6. Add the shrimp and stir a couple of minutes more. Serve and drizzle with the salsa.

Rice and Bean Salad with Lime Dressing

Ok, so maybe not as enticing as a burrito or a plate of cheesy enchis. But this salad is delicious and totally guilt free. I've gotten in the habit of making large grainy salads on the weekends that I can eat for lunch throughout the work week. This is a great one. Cheap, easy and tasty.

1 cup of brown rice, barley or farro
2 cups chicken broth
3/4 can of black beans, rinsed
1/2 can garbanzo beans, rinsed
3/4 cup frozen corn, thawed
1/4 cup chopped cilantro
2 roma tomatoes, diced
1 lime, juiced
2 tbsp olive oil
salt and pepper

1. In a medium saucepan, bring the rice to a boil in the broth. Turn down to low and simmer for 30-40 mins or until broth is absorbed and rice is tender. Take off the heat and let cool.

2. Add the beans through the tomatoes to the rice and mix well.

3. Mix the oil, lime juice, salt and pepper and pour over the rice and beans. Stir well. Will last pretty much as long as you need it to in the fridge (within reason).