RECIPES FOR BRUNCH: Spinach salad, frittata,
and figs for dessert.
Chef Linda Weiss
Photographs by Robert Shober
Brunch is a great way to entertain. The setting can be rustic or elegant with a
mixture of fruits, vegetables and egg dishes that can be prepared in many
different ways and served in as many different settings.
food for a brunch is as easy as having a bed of spinach in your garden. You can
make an easy and elegant spinach and egg frittata, or an omelet with the same
ingredients. My favorite way to cook spinach is with eggs in a frittata.
Frittata is the Spanish version of the French omelet, just cooked a little
also makes a beautiful salad with oranges and strawberries, dressed in an
orange and honey vinaigrette. Just pile the spinach up on a large platter, and
put enough small or sliced strawberries and orange sections to feed a crowd.
Top with toasted almonds (you know that you can microwave the nuts for a minute
or two in the microwave to toast them) and before serving pour a vinaigrette
over the top. A good poppy seed dressing is also delicious on spinach with
Spinach & Bacon Frittata
1 teaspoon olive oil
3 slices bacon, cut into 1/2-inch pieces
1 small onion, finely diced
3 cups lightly packed whole baby spinach leaves (make sure it's dry)
1/2 cup milk
6 whole eggs
Salt & pepper to taste
1 cup shredded Monterey Jack cheese with jalapeńo peppers (or your cheese of choice)
12 grape tomatoes
1/3 cup Parmigiano-Reggiano (or Parmesan) cheese
the oven to 350.
olive oil in a large (10-inch) skillet over medium heat. Add the bacon and
saute the bacon until crisp. Transfer the bacon to a plate.
<![if !vml]><![endif]>While the bacon is cooking, prepare the egg
mixture by breaking the eggs into a large bowl and adding the milk and cheese.
Add salt and pepper to taste. Set aside.
onion to the bacon drippings and sauté until lightly caramelized. Add the
spinach and cook, stirring until the spinach is tender. Add the bacon back into
the skillet. Add the egg mixture over the spinach and bacon. Add the grape
tomatoes over the egg mixture. Place the skillet in the oven and bake until the
eggs are set.
frittata from the oven and sprinkle with the Parmesan cheese.
frittata should slide right out of the skillet onto a plate. Garnish with a
sliced grape tomato. Serve in slices like a pie.
Spinach, Pear & Strawberry Salad
with a poppy seed dressing or Red Raspberry Dressing
lightly packed baby spinach leaves
3 cups baby greens
3 fresh pears, peeled and cored, and dipped in lemon juice
2 cups sliced strawberries
Freshly grated parmesan cheese
spinach and baby greens together. Place them on a large platter or plate. Top
with the pear slices, and sliced strawberries, and sprinkle with freshly grated
note: Caramelize sliced almonds and add to the top of the salad instead of the
Red Raspberry Vinaigrette
seedless raspberry jam
1/4 cup vegetable oil
4 teaspoons rice wine vinegar
4 teaspoons apple cider vinegar
1 tablespoon dry white wine
1 teaspoon Country Dijon mustard
In a small
bowl, mix the preserves, vinegars, white wine and mustard. Slowly drizzle and
whisk the oil into the preserve, vinegar and wine mixture until the dressing
has emulsified. Refrigerate any unused portion.
good food that some of our readers have right now are figs. I am smitten with
figs and always have been. Fig preserves, fig cake, raw figs right off the tree
and the latest one, caramelized figs in butter, served with honey yogurt; love
them all. This caramelized fig and honey yogurt recipe makes a light dessert.
Caramelized Figs with Yogurt Honey
1 pound of
3 tablespoons butter
1-2 tablespoons Sugar
1 (8-ounce) container of yogurt with honey at the bottom
figs in half.
butter in a 10-inch skillet until sizzling.
figs on the cut side. Let them cook for 1 minute.
figs over so that the cut side is on top. Cook for another minute.
the figs with the sugar and place under the broiler until sugar is melted and
figs are caramelized. Remove the figs to a heat proof serving dish.
yogurt honey on top of the figs. Zest a lemon and sprinkle the zest over the
yogurt and figs.
Linda's website: www.cheflindaweiss.com