Category: summer

Breakfast Bake: Leeks, Smoked Salmon, Cheddar & (a little) Cream Cheese

So…I guess you can make things that are full of eggs, and still have them be kind of healthy?  This recipe uses local/organic eggs (mostly whites), leeks (which are one of my favorite foods), cheddar, smoked salmon for some flavor, cream cheese, dill, etc. It was delicious, looked pretty fancy, and actually kept really well for a couple of days. And, was surprisingly really light – not to mention carb-free – for how much went into it!


BREAKFAST BAKE: LEEKS, SMOKED SALMON, CHEDDAR & (A LITTLE) CREAM CHEESE (serves 4-6)
– 12 eggs – 5 yolks & whites, 7 whites
– 2 bunches of leeks (white parts only), washed and cut into half moons
– 1/2 vidalia onion, cut into half moons
– 1/3 C. smoked salmon (approx. 4 oz), roughly chopped
– 1/4 c. milk
– 1 tbsp dill (or less, if you don’t love dill as much as I do)
– 1 c. grated cheddar
– 1 tbsp butter
– 3 tbsp. cream cheese, cut into little dots
– kosher salt & freshly cracked black pepper

1. Preheat the oven to 375.

2. Wash the leeks – these are kind of tough to clean, because all the dirt from the ground gets in between the little sections. The easiest way to clean them is to lop off the green parts and the very end of the white parts, cut them in half lengthwise, and submerge them in water for a little bit, kind of flipping through the sections of them as if they were a deck of cards. This will loosen and release any dirt hiding in them.


3. Over medium heat, melt the butter. Chop the onion and the washed leeks, then add to the pan when butter is melted and cook until wilted, approx. 10 minutes.

4. Meanwhile, in a large bowl, add eggs, smoked salmon, cheddar, dill, milk, salt & pepper. Mix to combine well.
pre-mixed

5. Lightly grease a larger pie pan or casserole dish (either with butter or cooking spray), then add the leek/onion mixture to form a base for the Breakfast Bake.


6. Add the egg mixture on top of the leeks, and kind of bang around the pan so the mixture gets in between the cracks of the leeks and onions, and combines with everything.

7. Bake for approx. 15 minutes, until it starts to set. Remove from oven and dot with the cream cheese. Put back into the oven and bake for another 30 minutes or so, or until the dish is set and fluffy.


8. Remove from oven and let sit to cool for 15 minutes.  Cut and serve. We had this with a Shaved Asparagus Salad, and it was a perfect little brunch.  Happy 4th of July!









Watermelon, Feta & Arugula Salad with Basil and Red Onion

It’s the summer of salads! This is so easy, so pretty, and so tasty too. I know the 4th of July is on Thursday, so if you wanted to throw in some blueberries you could make a red, white, & blue (and green) salad for wherever you’re going to celebrate. This is a crowd pleaser – sweet watermelon, tangy feta, peppery arugula. Yummo.

WATERMELON, FETA & ARUGULA SALAD W/ BASIL & RED ONION (serves approx. 6)
– 3 cups of watermelon, cubed
– 10 oz. baby arugula
– 1/3 c. crumbled feta
– 1/4 red onion, cut into slivers of half moons
– 2 tbsp EVOO
– 2 tbsp balsamic
– small handful of basil, chiffonaded (is that a word? the verb of “chiffonade”? Oh well, it is today)
– kosher salt & fresh cracked black pepper

1. Cut the red onion into slivers, then soak it for approx. 15 minutes. This takes some of the “bite” out of the onion, so it doesn’t overpower the other flavors in the salad.


2. After it’s finished soaking, pat the onion dry, and then in a large bowl, combine it with the arugula, watermelon, basil & feta. I’ve found the easiest way to cut watermelon is to cut off the bottom (so you have a little stand), then cut it in half. Then, cut the green parts off around the sides, using downwards cuts.

Like so.

 


3. In a small jar, add the balsamic, then a little kosher salt & pepper. Then, add the EVOO, and mix together well.


4. When ready to serve (this gets kind of soggy if you mix it too far in advance, so add the dressing just when it’s ready to go out to the table), top the salad with the dressing. Mix everything gently together and serve. Preferably dining alfresco with your wonderful family.

 


— I’m big on the post-scripts lately, I know, but I just want to thank MY FRIEND Klob for believing in Andwhatiate.com so much and for his very generous donation.  You’re my favorite and I’m putting that on the internet for everyone to see!  Thank you my friend. I owe you dinner – I’ll cook.  

Summer Salad – Corn, Avocado, Tomato, Feta, Cucumber & Red Onion with a Cilantro Vinaigrette

This recipe was the first thing I ever found on Pinterest, and I was hooked from that point forward. Summertime means lots of salads, but this is one of my very favorites. It makes a bunch, so throw it together and bring over to a friend’s house.  Especially if that friend has a pool.

SUMMER SALAD – CORN, AVOCADO, TOMATO, FETA, CUCUMBER & RED ONION WITH A CILANTRO VINAIGRETTE (serves 6-8) – adapted almost exactly from authenticsuburbangourmet.com

– 4 ears corn, cooked
– 2 avocados, diced
– 2 cups cherry tomatoes, halved (I use orange & red for a little color)
– 1/2 an english cucumber, finely diced, skin on
– 1/3  C. crumbled feta
– 1/2 red onion, finely diced

Cilantro Vinaigrette
– 1 tbsp. rice wine vinegar
– 1 tbsp. white wine vinegar
– 1/2 tsp. salt or Herbamare
– 1 tsp. garlic powder
– 1/2 freshly ground black pepper
– 2 tbsp. cilantro, chopped
– 6 tbsp. EVOO

1. Cook your corn – there are a ton of ways to do this, but the easiest is just to put the oven on 350, and throw the corn in, husks and all. Bake them for 25 minutes, let it cool, and then cut off the very bottom of the corn. You should be able to easily pull off the husks and the silk.




2. Cut off the kernels with a large knife (I love this one, it’s inexpensive and it holds up well), add to a big bowl.


3. Chop the avocados, cherry tomatoes, english cucumber, and red onion, then add to the bowl. Add the feta.



4. For the vinaigrette, combine the first 5 ingredients (so the seasonings react with the vinegar), then add the cilantro and the EVOO. Shake it up.



5. Gently mix all the salad ingredients together. When ready to serve, add the dressing and stir to combine.


— I’ve really been working on staying present lately, and focusing on all the amazing things and people in my life. Days like this, it’s easy.  I love my friends.