TOMATO ASPARAGUS FRITTATA

Frittatas are not only quick and easy to prepare, but they’re a tasty and fairly inexpensive meal–well, providing you don’t go all fancy and toss in caviar and smoked salmon and the like. Although this recipe makes four nice-sized servings, our abbreviated family of three (You know exactly what you’re missing, Junior!) worked its way through the entire dish. But then, Senior and Junior Too were hungrier than usual. Oh, to have their metabolism…

1 tbsp olive oil

2/3 cup red onion, minced

8 thin asparagus spears, chopped

8 eggs

sea salt

ground black pepper

1 tbsp parsley, divided

2 large tomatoes, diced and divided

1/2 cup mozzarella cheese

1) Preheat broiler

2) Heat oil in large oven-safe skillet over medium heat; add onions and cook 5 minutes; add asparagus and cook 3 minutes

3) Meanwhile, beat eggs in medium-sized bowl and season with salt and pepper; add half the parsley

4) Pour egg mixture in pan over onions and asparagus; add half the tomatoes and stir gently; stand back and let frittata cook until eggs are almost set, about 5 minutes; remove from heat and sprinkle mozzarella cheese over top; place frittata under broiler and cook 3 minutes until cheese is melted and eggs are set and lightly browned; remove from oven

5) Top frittata with remaining tomatoes and parsley; serve with a lovely green salad

Servings: 4

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HOT-OR-COLD CHICKEN POTATO SALAD

Hot or cold, you can’t go wrong with this potato salad. Hot, it’s fabulous as an entree–think “casserole.” Cold, it’s a fabulously tasty side. If you decide to prepare it as a side, skip the baking step and mix in the cheese as the final step before refrigerating and, prior to serving, sprinkle parsley over top. Scrumptious!

Hot-Or-Cold Chicken Potato Salad

1-1/2 lbs small potatoes (I used the itty bitty honey gold potatoes)

2 tbsp olive oil

1-1/2 lbs chicken tenderloins, cut into bite-sized pieces

1/2 tsp sea salt

1/4 tsp ground black pepper

1 tsp dried tarragon

3/4 cup light mayonnaise

2 tbsp Dijon mustard

2 tbsp champagne wine vinegar (or white wine vinegar)

2 tbsp fresh lemon juice

1/2 cup grated Colby-Monterey Jack cheese

1 tbsp chopped fresh parsley

1) Preheat oven to 350 degrees; lightly oil a medium-sized casserole dish

2) Put potatoes in large saucepan and cover with water; bring to a boil over high heat; reduce heat to medium and cook 15 minutes until potatoes are cooked through but still on the firm side; remove from heat, drain water, and set aside

3) Heat oil in large skillet over medium-high heat; add chicken and sprinkle salt, pepper, and tarragon over top; cook, stirring often, 5-6 minutes until chicken is cooked through; remove from heat and set aside

4) To small mixing bowl add mayonnaise, Dijon mustard, vinegar, and lemon juice; mix until well combined; set aside

5) Quarter potatoes and place in large bowl; add chicken and pour mayonnaise sauce over top; gently mix ingredients, careful to not break up potatoes; spoon potato-chicken mixture into casserole dish and bake in oven 20 minutes; sprinkle cheese over top and bake additional 5 minutes until cheese melts; remove from oven, sprinkle with parsley, and serve

Servings: 4 as an entree; 8-10 as a side