RECIPES | Do It For Less! Experts
Sausage, Sage and Feta Frittata
Do it ahead: The frittata can be made entirely ahead of time. Let the finished frittata cool to room temperature, cover tightly in plastic wrap, then refrigerate for up to 2 days. To freeze, wrap also with foil, then freeze for up to 1 week. Frittata can be served hot, warm or at room temperature.
Helpful hint: Turkey sausage is a fine substitute for pork sausage. For a bit of heat, use half hot Italian sausage and half sweet Italian sausage.
Helpful hint: If sage is unavailable, you can substitute marjoram or oregano.
Servings: 12 Prep time: 25 minutes Cooking time: 60 minutes Serving size: 2-1/2 x 3-inch piece
Ingredients: 1 tablespoon olive oil 1-1/4 pounds sweet Italian sausage 1/2 medium red onion, finely chopped 6 ounces feta cheese, crumbled 1/4 cup fresh sage, chopped, plus 12 whole sage leaves for garnish
24 large eggs 1-1/2 cups whole milk 1 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 3 plum or Roma tomatoes, sliced
Directions: 1. Preheat the oven to 325 degrees. Evenly grease a 13 x 9 x 2- inch baking dish with olive oil and set aside.
2. Brown the sausage in a large skillet, breaking it apart into small pieces as it cooks. Transfer to the prepared baking dish. Sauté the onions in the same skillet until soft, about 5 minutes. Add the cooked onions to the baking dish, and scatter the feta cheese and chopped sage over the onions.
3. Place the eggs, milk, salt, and pepper into the work bowl of a food processor or blender and pulse until thoroughly combined, about 5 to10 seconds. Pour over the sausage mixture. Arrange the tomato slices and whole sage leaves on top of the frittata and bake for 55 to 60 minutes, until the top is golden brown and the eggs are set (the frittata will puff slightly in the center). If the top of the frittata browns too quickly, cover the dish loosely with foil and continue baking until done. Cut into squares and place on a serving platter. The frittata can be served hot, warm, or at room temperature.
Marinated Mushroom & Artichoke Salad
Do it ahead: Vegetables can be combined to marinate the night before and placed in a tightly sealed container.
Do it for less time: This is an easy recipe but it does require quite a bit of chopping. If you have a food processor with a slicer attachment you can make quick work of it.
Helpful hint: Limestone lettuce is also sold as butter, Bibb or Boston lettuce. Romaine lettuce is a perfectly fine substitute. For a very pretty effect, keep the leaves of one head of lettuce whole and arrange them on the bottom of your serving plate or bowl.
Servings: 12 Prep time: 25 minutes Marinating time: at least 20 minutes Serving size: 1 heaping cup (1.5 ounces) lettuce, 1/4 cup marinated vegetables
Ingredients: 1/4 cup white wine vinegar 1 tablespoon honey 1/2 cup extra-virgin olive oil 1 tablespoon Dijon mustard 1/4 teaspoon sea salt 1/8 teaspoon freshly ground black pepper 1-1/2 pounds small white button mushrooms, halved 2 (13.75 ounce) cans quartered artichoke hearts, drained 1 English or hot house cucumber, thinly sliced in rounds 1 red bell pepper, thinly sliced 2 tablespoons fresh dill, chopped 2 heads limestone lettuce, washed and cut into bite-sized pieces
1/4 cup pine nuts, toasted, for garnish
Directions: 1. Place the vinegar, honey, olive oil, mustard, salt, and pepper in the work bowl of a food processor or blender and blend until creamy. Place the mushrooms, artichokes, cucumbers, and bell peppers in large resealable plastic bags. Divide the dressing among the bags. Seal the bags and shake to coat with dressing. Let marinate for 20 minutes or up to 12 hours.
2. Just before serving, stir the dill into the vegetables. To serve, place the lettuce in a deep serving platter or shallow serving bowl. Place the marinated vegetable mixture on top and toss lightly to combine. Garnish with the toasted pine nuts.
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