I love the site Hilary’s Table. Hilary is a Rye resident who started her business after graduating from the Peter Kump’s Institute of Culinary Education and working in some of the finest New York restaurants, such as The 21 Club, Sign of the Dove and Lespinasse. She wrote a wonderful book and recipe box, “My Wonderful A-Z Recipe Book/Box” Hilary offers cooking classes, consultations and more. Her recipes are amazing and she so generously offered to share them with you during the next few months! I cannot wait. Her latest offering is Farmers Market Fritatta.
- 2 tablespoons extra-virgin olive oil
- 5 cups of loosely picked greens, such as Arugula, baby spinach, or baby chard
- 1 cup tomatoes, chopped into bite size pieces
- 12 large eggs
- 1 cup milk
- 1 Tablespoon of butter
- 2 tablespoons chopped herbs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3/4 cup grated Fontina or what ever you semi soft cheese you find
- ¼ cup parmesan cheese ( optional)
- Preheat the oven to 350 degrees F.
- In a 10-inch ovenproof sautee pan over moderate heat t up the olive oil and in small batches add the greens, stirring frequently, until wilted, 1 to 2 minutes.
- Remove form the heat and add the tomatoes
- Whisk together eggs, milk, basil, salt, and pepper until combined and then pour over Arugula and tomatoes.
- Sprinkle cheese evenly on top and place the omelet pan in the center of the oven.
- Bake the frittata for about 50 minutes, until it puffs and a knife inserted in the middle comes out clean.
- Serve got and enjoy!
When ever I ask stylists or very fashionable ladies whose closet they would love to raid, Olivia Palermo’s name always comes up. Olivia is a “socialite” who has also starred in the reality T.V. show “The City”. She is always on the best dressed list and I must admit her outfits are to die for!!! She also has a fashion blog which I love reading, http://www.oliviapalermo.com. Here are some of Olivia’s signature looks. Who would not want to raid her closet?
Tomato -Watermelon Salad
Ingredients:
1/4 of watermelon cubed
3 medium tomatoes, cubed
1 teaspoon sea salt
1/4 teaspoon pepper
6 teaspoons extra virgin olive oil
1 1/2 teaspoon red wine vinegar
3 tablespoons chopped fresh mint & basil
6 cups arugula or other fresh greens
Feta cheese to taste (optional)
Almonds to taste (optional)
In a large bowl, combine melon & tomatoes, sprinkle with salt, and let it stand. In a smaller bowl, add 4 tablespoons olive oil and all vinegar, herbs and pepper. When the dressing is all mixed pour it into the lemon mixture and let sit in the fridge for up to 2 days. When you are ready to serve your salad, toss the arugula in a medium bowl with the remaining 2 teaspoons of oil.
Serve by adding a pile of arugula to the center of the plate, topping with melon mixture, and garnishing with feta and/or almonds.