The Week in Review: September 3-8

Here's a summary of last week's dinner menus. 

Monday: Brown-Sugar Brined Pork Chops with Peach Barbecue Sauce, Potato and Green Bean Salad with Bacon, Cucumbers in Sour Cream

Tuesday: Turkey and Sausage Jambalaya, Roasted Cauliflower, Simple Green Salad with Creamy Buttermilk dressing, Honey-Moist Cornbread

Wednesday: Broccoli Frittata, Bruschetta with Roasted Red Peppers, Honeydew Melon (recipes follow)

Thursday:  California Burgers, Corn on the Cob, Coleslaw with Orange-Ginger Dressing (recipe follows)

Friday: Roasted Shrimp and Orzo, Sliced Tomato Salad, Strawberry-Yogurt Parfaits (recipe follows)

Saturday: Chicken Korma, Rice, Steamed Green Peas

Recipes

Broccoli Frittata

2 tablespoons olive oil

2 cups finely chopped onions

2 cups small broccoli florets

6 ounces mozzarella cheese, cut into 1/2-inch cubes

5 eggs

1 cup half and half

1 teaspoon salt

½ teaspoon freshly ground black pepper

½ cup freshly grated Parmesan cheese

2 tablespoons chopped fresh parsley

1. Preheat the oven to 375 degrees F. Butter a 10-inch pie plate or quiche dish (or any low-sided ovenproof casserole dish that will hold 4-3/4 cups liquid.)

2. Heat the oil in a heavy saute pan. Add the onions and cook over medium heat for about 5 minutes, until the onions become transparent. Add the broccoli and saute for 3 minutes longer, stirring the mixture a few times.

3. Transfer the vegetables to the prepared quiche dish. Scatter the mozzarella over the vegetables.

In a bowl, whisk together the eggs, half and half, salt, and pepper until smooth. Pour the egg mixture over the vegetables. Sprinkle with the Parmesan and parsley.

4. Bake for 35 to 40 minutes, or until the frittata has puffed and is nicely browned. Remove and let it rest for 10 minutes before serving. Makes 6 to 8 servings.

NOTE: This can be made 1 day ahead of time, covered, and stored in the refrigerator. When ready to serve, uncover and reheat for 10 minutes in a preheated 375 degree oven.  Vegetables such as leeks, red bell pepper, or fresh spinach can be substituted for or used in addition to the broccoli.

Bruschetta

¼ cup extra-virgin olive oil

1 teaspoon minced garlic

½ teaspoon pepper

6 (3/4-inch thick) slices rustic country bread

Kosher salt to taste

1. Adjust oven rack to approximately 6-inches under broiler and preheat broiler.

2. Mix olive oil, garlic and pepper.  Brush over both sides of bread.  Place bread slices on foil lined baking sheet and broil until golden brown, approximately 2 inches on first side and 1 to 1-1/2 minutes on second side.  Sprinkle with kosher salt to taste.

Note: If desired, toss some roasted red peppers, cut into strips, with a drizzle of white balsamic vinegar and some basil.  Serve with bruschetta.

Coleslaw with Orange-Ginger Dressing

3 Tablespoons cider vinegar

1 tablespoons honey

 Grated zest and juice of half an orange

1/4 teaspoon red pepper flakes

½  teaspoon freshly ground black pepper

½  tablespoon peeled, grated fresh ginger

¼  cup canola oil

Salt to taste

1 package coleslaw mix

1 red bell pepper, diced

¼ cup chopped fresh cilantro

      Combine the vinegar, honey, orange zest, orange juice, red pepper flakes, black pepper, and ginger in a bowl.   Add the oil in a slow, steady stream while whisking constantly until well blended.  Season with salt to taste.      Add coleslaw mix, red bell pepper, and cilantro.  Toss to mix,  check seasoning, and add salt to taste.

Strawberry Yogurt Parfaits

Strawberries

Sugar

Vanilla flavored, low fat, Greek-style yogurt

Granola (without raisins)

Sweeten strawberries to taste with sugar.  Layer in glasses with yogurt and a sprinkling of granola.