Potato-Leek Frittata
This fantastic frittata is a great base recipe: Just add in your favorite chopped veggies or greens to the sauté pan!
Ingredients:
1 leek (white and light-green parts only), halved lengthwise, rinsed well, and thinly sliced
2 cups thinly-sliced red potatoes
Coarse salt and ground pepper
8 large eggs, lightly beaten
½ cup part-skim ricotta
Method:
1. Preheat oven to 425°. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add leek and potato, season with salt and pepper, and cook until leek is translucent and potatoes are slightly tender, about 5-10 minutes.
2. Add eggs and ricotta, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes. Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.
The Perfect Egg Recipes
Creamy and rich, eggs are one of the world’s finest gifts to the cook, delicious scrambled or poached, whisked or fried. Thus, this week’s delivery is devoted to the glorious egg, and an extra-special one at that, too, with decadent oversize duck eggs from Oak Meadows Farm. Also filled with an assortment of egg-friendly pairings—housemade duxelles, Challah bread, Fontina-style cheese and cultured butter kissed with gray sea salt—plus a bevy of fresh produce and recipe ideas, this box will help you craft the perfect egg.
Here are a few recipe ideas for the week:
Fontina ‘Fonduta’ with Duck Eggs
Serve this classic Italian-style fondue with crudité and warm crostini for an enticing appetizer.
Poached Duck Egg Salad with Frizzled Leeks
The lovely runny egg yolk becomes the vinaigrette for this beautiful salad topped with frizzled leeks.
Frizzled Leeks
These crispy leeks are a wonderful garnish for salads, soups or main dish proteins like beef or pork.
Challah Bread French Toast
This lovely, light French toast gets an extra boost of flavor from this week’s duck eggs!
Duxelles Pasta with Olive Oil-Fried Duck Eggs
This light, creamy pasta is a show-stopper, topped with mushrooms duxelles and fried duck eggs.
Fried Duck Eggs Over Roasted Root Vegetables
Shake up your breakfast routine with this hearty, healthy vegetable hash!
Ricotta Apple Cake
Fresh ricotta adds a light, airy touch to this classic Italian apple cake.
Ricotta Apple Cake
Fresh ricotta adds a light, airy touch to this classic Italian apple cake.
Ingredients:
9 tablespoons unsalted butter, at room temperature
1 cup plus 2 tablespoons sugar
3 large eggs
1¼ cup flour
1 cup fresh ricotta
1 tablespoon baking powder
1 pinch salt
Zest of 1 lemon
2 sweet apples, such as Macintosh, Candy Crisp or Liberty, peeled and grated
Confectioner’s sugar for serving
Method:
1. Preheat the oven to 400°. Butter and flour a 9 or 10-inch spring form pan.
2. Cream the butter and sugar in a standing mixer until light and fluffy. On the lowest speed, add the eggs one at a time. Slowly add the flour, salt, ricotta, lemon zest, baking powder and apple.
3. Scrape the batter into the prepared pan, smooth the top and bake for 25 to 30 minutes, until the cake is golden brown and the sides start to pull away from the pan. Cool in the pan on a wire rack for 10 minutes. Turn the cake out of the pan and cool completely on the rack. Sift powder sugar over top and serve with more freshly-sliced apples.
Italian Summer Recipes
The Italian summer calls to mind visions of sparkling wine, homemade pasta and garden-fresh produce simply and beautifully prepared. Hence, this week’s box captures the flavors of summer by way of Italy with a colorful, rustic rigatoni pasta tossed with ripe cherry tomatoes, summer squash and creamy ricotta, plus fresh Pomodoro bread and squash blossoms for frying. Also included for this relaxed, refreshing meal: A classic Italian Moscato and lemon-almond fruit crisp topping for a summery dessert.
Here are a few recipes ideas for the week:
Ricotta-Stuffed Fried Squash Blossoms
The ultimate summer starter, incredibly beautiful and flavorful.
Rigatoni with Cherry Tomatoes, Summer Squash & Ricotta
Also tossed with green garlic and fresh herbs, this spectacular summer pasta is light and colorful.
Summer Red Wine Vinaigrette
File this one away: This versatile vinaigrette pairs beautifully with the next two recipes, as well as green or pasta salads.
Cucumber & Tomato Salad with Sweet Onion
This light side salad is excellent served for lunch, or alongside grilled protein with bread.
Fingerling Potato Salad with Radishes & Capers
A light, refreshing take on the American classic, tossed with red radish slices and fresh herbs.
Sautéed Summer Squash
So simple, so flavorful: These summer beauties are excellent served over grilled crostini, tossed into pastas, or scattered over pizza.
Blueberry Crisp
A quick and easy dessert using plump, juicy blueberries.
