Baby Arugula Salad with Lemon Dijon Dressing

Ingredients:
7 oz. (clam shell) of baby arugula, washed and dried thoroughly
1 c. cherry tomatoes, washed and dried thoroughly
2 oz. block of Parmesan Romano, shaved
3 Tbsp fresh lemon juice
1 1/2 tsp Dijon mustard
1/4 c. extra virgin olive oil
1/4 tsp garlic salt
1/4 tsp freshly ground black pepper

Directions:
-In large bowl, combine arugula and cherry tomatoes and set aside.
-In small bowl, combine lemon juice and Dijon mustard and whisk to combine.
-Whisking constantly to emulsify, slowly add in olive oil.
-Whisk in salt and pepper
-Add desired amount of dressing to arugula and toss to combine well.
-Let sit for 5 minutes for lemon to break the bite of the arugula a bit.
-Top with Parmesan shavings and serve.

April Recipe Club at Mary's Home!

Asparagus and Jack Cheese Frittata

8 large eggs
1/2 cup shredded jack cheese
1 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon vegetable oil
1 tablespoon butter
1 pound asparagus, trimmed, cut on diagonal into 1/4-inch pieces (about 3 cups)
3 tablespoons roughly chopped fresh cilantro leaves
Serving suggestion: basic green salad
Directions
Heat the broiler to high and arrange rack in upper third.

In a large bowl, whisk together eggs, cheese, salt, and freshly ground black pepper until thoroughly combined.

In a large ovenproof frying pan, heat the oil and the butter over medium-high heat. When it foams, add asparagus, season well with salt and freshly ground black pepper, and cook, stirring occasionally, until cooked through, about 5 minutes. Stir in the cilantro. Reduce heat to low, pour in egg mixture, and cook until a 1-inch border of egg mixture is firm, about 3 minutes. (The center of the frittata will not be set at this point.) Place the pan in oven and broil until some spots are browned and eggs are just set, about 2 minutes. Cut into wedges and serve with a side salad. It can be served warm or at room temperature.

If you have red bell pepper and/or mushroom, you can add them when you sauté the asparagus. I also add some crumbled bacon before I broil the frittata. Enjoy!


Double Citrus Tart
March 2005-Southern Living issue

Makes 8-10 servings (very rich)
Prep - 30min., bake 25 min
Chill – 4 hours

1-1/2 C. crushed gingersnap cookies (generic not as flavorful)
5 Tblsp. Melted butter
2 Tblsp. Brown sugar
¼ tsp. cinnamon
1 (14oz.) can sweetened condensed milk
1/3 C. frozen orange juice concentrate-thawed
¼ C. fresh lemon juice
2 large eggs, separated
1 C. heavy whipping cream
3 tblsp. Granulated sugar
Fresh mint leaves, lemon & orange slices

Stir together first 4 ingredients. Press mixture evenly into a 9 inch tart pan with removable bottom; set aside.
Whisk together sweetened condensed milk, orange juice concentrate, lemon juice, and egg yolks until blended.
Beat egg whites at medium speed with an electric mixer until stiff peaks form; fold into condensed milk mixture. Pour into prepared crust.
Bake at 325 degrees for 20-25 minutes or just until filling is set.


Remove to a wire rack, and let cool completely. Cover and chill at least 4 hours. Place on a serving dish.
Beat whipping cream and granulated sugar at medium speed with an
Electric mixer until stiff peaks form. Add to garnish.