Lemon Frittata with Leeks and Goat Cheese

A sunny recipe for a dreary day!

makes 1 10-inch frittata

7 eggs
1 lemon, zested
3 ounces goat cheese
Olive oil
2 large leeks, cut lengthwise and rinsed
1/3 cup Italian parsley, chopped
Salt and fresh ground black pepper

1 Pre-heat the broiler. In a large bowl, whisk the eggs until slightly bubbly and well-mixed, then stir in the lemon zest. Crumble in the goat cheese.

2 Heat about a tablespoon of olive oil in a deep skillet over medium heat. It can be cast iron or another metal; just make sure it can go in the oven. Trim the leeks of any dry or browned edges on the green tops, then slice the remaining stalk into half moons. Toss everything into the skillet and cook, stirring frequently, for about ten minutes or until the leeks are softened. Stir in the parsley and cook just until wilted. Remove from the heat and add salt and pepper to taste. Let cool for just a minute or two, then pour the cooked leeks into the bowl with the eggs and stir.

3 Put the skillet back on the heat and film lightly with just a bit more olive oil. Pour the egg and leek mixture in and cook over medium heat for about 10-15 minutes, or until the frittata has mostly set. Use a spatula to lift up the edges and make sure it's cooking evenly, letting the uncooked eggs run down into the bottom of the pan.

4 When the frittata has set, put under the broiler for 3-5 minutes, or until the top is golden brown and slightly puffy. Remove from the oven and let rest for 5 minutes. Slice and serve immediately.

Fresh Salmon Burgers with Dill

1 large lemon
1/4 cup light mayonnaise
1 pound salmon fillet, skin removed
1/4 cup (loosely packed) fresh dill, chopped
2 green onions, thinly sliced
1/2 cup plain dried bread crumbs
Salt
Nonstick coking spray
4 hamburger buns, split and toasted
Green-leaf lettuce leaves

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Directions

1. Prepare outdoor grill for direct grilling over medium heat.
2. Meanwhile, from lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice.
3. In small bowl, stir lemon juice and 1/2 teaspoon lemon peel with mayonnaise until blended. Set lemon-sauce aside. Makes about 1/3 cup.
4. With large chef's knife, finely chop salmon; place in medium bowl. Add dill, green onions, 1/4 cup bread crumbs, 3/4 teaspoon salt, and remaining 1⁄2 teaspoon lemon peel to salmon; gently mix with fork until combined. Shape salmon mixture into four 3-inch round burgers.
5. Sprinkle both sides of burgers with remaining bread crumbs. Spray both sides of burgers with nonstick spray.
6. Place burgers on hot grill rack. Cook burgers 6 to 8 minutes or until browned on the outside and still slightly pink in the center for medium or until desired doneness, turning burgers over once.
7. Serve burgers on buns with lettuce and lemon mayonnaise.

Risotto with Chicken, Peas and Crispy Proscuitto

3 cups chicken stock

3 cups water

¾ tablespoon butter

3 tablespoons olive oil

1 small onion, chopped finely

2 cups arborio rice

½ cup dry white wine

12 ounces boneless, skinless chicken breasts, chopped coarsely

2 gloves garlic, crushed - optional

1½ cups frozen peas

6 slices proscuitto

3 tablespoons finely shredded fresh sage

1 Place stock and water in pot; bring to a boil. Reduce heat; simmer, covered.

2 Heat butter and half of the oil in large pot; cook onion, stirring until soft. Add rice; stir rice. Add wine, cook, stirring, until liquid is almost evaporated.

3 Stir in 1 cup simmering stock mixture; cook, stirring, over low heat until liquid is absorbed. Continue adding stock mixture, 1 cup at a time, stirring, until absorbed after each addition. Total cooking time should be about 35 minutes or until rice is tender.

4 In another skillet, heat remaining oil; cook chicken, stirring, until cooked through. Add garlic; stir until fragrant. Stir chicken mixture and peas into risotto.

5 Cook proscuitto in same skillet until crisp; drain on paper towels then break into chunks. Stir sage and half of the proscuitto into risotto; sprinkle remaining proscuitto over individual risotto servings.

Serves 4

Ruby Tuesday's Pasta Salad

INGREDIENTS
Salad:

• 8 ounces macaroni, cooked and drained
• 8 ounces ham, 1/4" cubed, about 2 cups
• 8 ounces sharp cheddar cheese, 1/4" cubed
• 1 (10-ounce) package frozen peas, cooked and drained

Dressing:

• 3/4 cup sour cream
• 3/4 cup mayonnaise (not salad dressing)
• 1/4 cup lemon juice
• 1/2 cup grated parmesan or Romano cheese
• 2 teaspoons dried tarragon
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

INSTRUCTIONS
In a large bowl combine salad ingredients.
In a smaller bowl, mix dressing ingredients. Pour dressing over macaroni mix and toss to blend well. Cover and refrigerate several hours or overnight.
Remove from refrigerator 30 minutes before serving. (More mayonnaise or sour cream may be needed.)

The Ruby Tuesday recipe is ready to serve...enjoy the appetizer ! Nice !