Sorry this post is so late – I had finals Monday and Tuesday and wanted to focus on them. On Saturday we had a pretty wonderful FND (SND?). It was only Mary, Taylor and I but we brought in the spring season in style! Some really delicious, spring foods complete with fresh fruits and vegetables from our local farmer’s market. From a springtime vegetable frittata to refreshing strawberry bruschetta and individual baked cheesecakes with raspberries; everything was so fresh and so, so good.
We had our usual good conversations – I swear we never, ever run out of things to say. We’re constantly talking and laughing, always having a wonderful time.
After dinner we went to Kells, an Irish pub here in Portland. Taylor hadn’t been there before so we introduced her to the wonders of Kells — beer, bagpipes and live music. The bagpipers were probably the highlight of the night. While the band was taking a break they came walking through the doors playing some beautiful Irish music on the bagpipes and the drums. I’m not going to lie, they played 4-5 songs and most of them sounded the same but it was a lot of fun to watch. There’s absolutely no way I could do what they do.
I definitely recommend you all try out these recipes. They were all so easy to make and tasted absolutely delicious!
We have a very exciting dinner planned for this weekend and I can’t wait! It’s going to be so much fun and will (hopefully) taste good too 🙂
Springtime Vegetable Frittata:
- 1 leek, white & light green parts thinly sliced
- 1/2 small sweet onion, chopped
- 2 cloves garlic, minced
- 5 eggs, beaten
- Extra virgin olive oil, as needed
- Jerusalem artichokes, sliced 1/4″ thick
- 2 tbsp. chopped chives
- Kale rabe
- Sautee the leeks and onion until translucent in extra virgin olive oil, then add in the garlic and cook for 3 minutes, giving the pan a good shake/stir every now and then.
- Then add the 5 beaten eggs, scraping the eggs from the edge of the pan to the center with a spatula, letting the raw egg coat the pan so it can cook. Finish fritatta in the oven on broil.
- While frittata is finishing, sauté artichokes for about 8 minutes in EVOO. Once fritatta has finished, sprinkle artichokes, chives and Parmesan on top. Season with some salt and pepper.
- To prepare the kale rabe, wash and cut off ends. Sauté in EVOO for a few minutes and season with salt and pepper. Serve alongside frittata.
Strawberry Ricotta Bruschetta:
- 2 tbsp. packed brown sugar
- 2 tbsp. balsamic vinegar
- 1/4 tsp. vanilla extract
- 1 pound strawberries, hulled and cut into 1/3″ slices
- 8 slices rustic country bread
- 1 container ricotta cheese
- In large bowl, stir brown sugar, vinegar, and vanilla until sugar dissolves. Stir in sliced strawberries. Let stand 1 hour.
- Toast bread until golden brown. Cool completely.
- Spread 2 tablespoons ricotta on each bread slice. Arrange strawberry slices on top. Drizzle strawberry juices over top and serve.
Baked Raspberry Cheesecakes:
Adapted from 500 Cupcakes Book
- 1 cup graham cracker crumbs
- 5 tbsp. butter, melted
- 2 cups ricotta cheese
- 2 cups cream cheese, softened
- 2 tsp. vanilla extract
- 3 eggs
- 1/2 cup fresh raspberries, plus extra to decorate
- Preheat oven to 325°F. Line a muffin pan with 12 liners.
- Put the cracker crumbs into a medium bowl and stir in the butter. Spoon tablespoons of the crumb mixture into the cups, pressing firmly into the bottom. Chill until set.
- In a large bowl, beat the ricotta until smooth. Add the cream cheese, vanilla, and confectioners’ sugar, blending until smooth. Slowly add the eggs, blending well. Add raspberries and combine. Spoon into prepared liners.
- Bake for 25 minutes. Allow to cool for 5 minutes and then remove to wire rack to cool completely. Chill until ready to serve.
- Serve with extra raspberries, if desired.
Happy eating, everyone!