Over the top veggie omelet

These veggies all skew towards the juicy, savory side, and the result is a hearty, satisfying omelet.

Prep time:  5 minutes
Cook time:  5 minutes
Yield: 1 omelet

INGREDIENTS
2 tablespoons extra virgin olive oil
1/4 cup onion, 1/4 inch dice
1/4 cup green bell pepper, 1/4 inch dice
1 teaspoon minced jalapeño
2 eggs
water
1/4 cup fresh mozzarella, thinly sliced
1 tomatillo, 1/4 inch dice (about 1/4 cup)
1/4 cup tomato, 1/4 inch dice, drained
Salt

Pepper

DIRECTIONS
Heat the olive oil over medium heat in a small skillet or omelet pan and cook the onion, bell pepper, and jalapeno for 5 minutes, stirring occasionally.

While these vegetables are cooking, whisk the eggs in a large bowl, then whisk in a tablespoon of water.

When the cooked vegetables are ready, remove to a dish, and keep the skillet over the heat.  Pour the egg mixture into the skillet, and allow to cook without stirring for two minutes, or until the eggs are just solid, loosening around the edges with your spatula. Arrange the mozzarella in a thin layer across one half of the omelet.  Top the cheese with the diced tomatillo and tomato, followed by the cooked veggies.  Using a spatula, gently fold the opposing side over the filling, and allow to cook for a minute.  Slide or lift your omelet onto a serving plate, and season to taste with salt and pepper.

Now engage in the time-honored tradition of assembling a bite with the perfect combination of ingredients.  When you accomplish this feat, close your eyes and enjoy the flavor.

Photo and Recipe by Tod Dimmick

Caprese

Insalata Caprese is one of those dishes that inspires passionate praise as "The Best" tomato dish. It's hard to argue - the sweetness of the tomato, the creamy tang of the mozzarella, the green spice of basil, all conspire to make an amazing, yet simple, salad.

This is the place for fresh mozzarella in brine



Prep time: 10 minutes
Serves: 4 as a side dish, 2 as a veggie main course. Double, triple, quintuple as you like.

INGREDIENTS
2 large, fresh tomatoes, or about 1 lb total
1 cup fresh mozzarella, thinly sliced
1 cup fresh basil leaves, chopped
Good olive oil
Salt and freshly ground black pepper

DIRECTIONS
Cut the tomatoes into slices about 1/4 inch thick. Arrange tomato slices on a platter. Top each wiwth a piece of mozzarella, and some basil. Drizzle with olive oil, sprinkle with salt and pepper, and serve. Gorgeous.

Photo and recipe by Tod Dimmick

Roast "Caprese" Pollock

Photo & Recipe:  Tod Dimmick










Simple treatment of delicate white fish allows  fresh flavors (and bright colors) to shine through on the plate.

Prep time:  15 minutes
Cook time:  15 minutes
Serves:  4

INGREDIENTS
2 lbs. pollock (or other delicate white fish) fillets
About 1/2 cup thinly sliced sweet onion, such as Vidalia
3 TB capers with juice
5 fresh sage leaves, minced (or 1 tsp. dry)
2/3 cup fresh mozzarella, thinly sliced
1 fresh tomato, thinly sliced
Lemon wedges

DIRECTIONS
Preheat the oven to 350F.

Wash and dry the fillets, and arrange in a baking dish.  Spread the onion, capers with juice, and sage over the fillets.  Drizzle with 2 TB of the olive oil, and bake for 8 minutes.

Arrange the mozzarella slices across the fillets, top with the tomato slices, and cook for another 4-5 minutes or until the fish is just done and the mozzarella has melted.  Serve, drizzling with fresh lemon juice.

This method will work with other delicate white fish.

Broccoli Slaw Quiche

Quiche is a quintessential brunch or lunch dish, but don't keep it limited to midday. It's also a great breakfast or dinner.

Prep time: 15 Minutes
Cook time:45 minutes
Serves: 6-8

INGREDIENTS
3-4 TB olive oil
1 1/2 cups shredded broccoli stems*
1/2 onion, also shredded
5 eggs
1/2 cup mozzarella
1/4 cup shredded Parmesan
1 cup milk
1 tsp Italian seasoning
1 tsp. salt, or to taste
1/2 tsp. freshly-ground black pepper

DIRECTIONS
Preheat your oven to 350F. Lightly spray a pie plate with canola oil. Set out a large baking pan with 1“ of water. This pan should be large enough to hold your pie plate in the water bath.

Heat the olive oil in a large skillet over medium heat and sauté the broccoli and onion, stirring occasionally, until tender, about 15 minutes. While broccoli is cooking, whisk the eggs in a mixing bowl, then whisk in the mozzarella, Parmesan, milk, Italian seasoning, salt and pepper .

When the broccoli is done, stir it in to the egg mixture, and scrape the mixture into the pie plate. Gently settle pie plate into the water bath, slide into the oven, and cook for 25 minutes. At this point, test to make sure the quiche has set (the middle will be just firm). If it is still liquid,check it again every few minutes, until done. Remove quiche from the oven, and let cool for 5 minutes. Slice, serve, and enjoy.

*Tip: Get to know your broccoli stems. Younger broccoli lends itself well to shredding with no additional prep, so they are the best to use. All you need to do is cut off the dried end of the stem. Older broccoli can get woody - you'll be able to tell as you cut it. One solution is to cut off the bottom section of the stems, and scrape the remaining stems with a carrot peeler to remove the tough exterior skin. Alas some stems are just too woody to use.

Served up by Tod Dimmick

Grilled Pizza with Caramelized Onions

This happy collision of ingredients and method results in a super crisp thin crust pizza topped with savory-sweet caramelized onion.

I recommend dividing your dough to make several small pizzas. These are much easier to turn on the grill than larger doughs. Stay right by the grill because these cook FAST.

Prep time: Almost instant IF (!) you prepare the dough, tomatoes, and onions ahead of time. If you're preparing all the ingredients, you'll need to start with the tomatoes the night before, or at least that morning, and 60 for the dough and 30 for the onions. (all of this is with minimal attention).
Cook time: 3-5 minutes, depending on the heat of your grill
Serves: 4 - 6 with the possibility of delicious leftovers

INGREDIENTS
1 batch Whole Wheat Pizza Crust
about 4 cups Oven Dried Tomatoes
2-3 cups Caramelized Onions
about 2 cups shredded Mozzarella, or the equivalent fresh

Preheat the grill. Set the dough out and divide into 4 equal balls. Roll one ball out on a floured work surface into a circle about 9" in diameter. Repeat with the other balls of dough. Bring all ingredients out by the grill, and be ready to work fast. Place the dough on the grill and watch carefully. The dough will quickly bubble and rise. Check after 30 seconds to see if the dough is beginning to crisp on the bottom. When browned and crisp on the bottom, flip the dough with a large spatula or pizza peel. Spread 1/4 of the tomatoes, 1/4 of the cheese, then 1/4 of the onions on each crust, close the grill, and give it a minute. The pizza may be done at this point, or might require a little more time. When dough is crisp and cheese is melted, remove pizzas to cutting boards, slice and serve.

Serve with a dry red wine (Chianti is perfect) out on your flagstone terrace.

Fancy touch: Use fresh mozzarella instead of shredded mozzarella - lay slices on the dough, grill as above, and add chopped herbs just before removing from the grill.

Variation: Can easily be done in a hot oven (400 to 500)

Tip: A pizza paddle serves as a handy "spatula" for turning the dough. And be VERY careful spreading ingredients on the dough on the grill - it's hot in there!

Served up by Tod Dimmick

Eggplant Rollatini (Video!)

Crisp fried eggplant, creamy herbed cheese, and savory tomato sauce form a dream combination. These could be a side dish, or just as easily be the main course. Adapted from a recipe prepared for the Phantom Gourmet.

Prep time: 45 minutes including 30 minutes unattended while the eggplant slices purge
Cook time: 45 minutes
Yield: about 8 rollatini, depending on the size of your eggplant

INGREDIENTS
1 large eggplant
1 teaspoon salt
½ to 1 cup flour (I used whole wheat)
1 egg
¼ cup milk
½ to 1 cup whole wheat bread crumbs
Olive or canola oil for frying
3/4 cup ricotta cheese
3/4 cup + 1/4 cup shredded mozzarella, separated
¼ cup + 2 tablespoons shredded Parmesan, separated
½ cup chopped basil or parsley
1 teaspoon garlic salt
2-3 cups tomato sauce

DIRECTIONS
Rinse and dry eggplant. Slice off the stem end, and cut into slices about ¼-inch thick. Reserve the outermost slices for another use (they will not be big enough to roll around the filling. Arrange slices in a flat layer on the bottom of a large baking dish. When one layer is finished, sprinkle that layer with salt, and repeat with the next layer until you all useable slices are salted. Put this baking dish aside for half an hour while you mow part of the lawn. After half an hour, carefully tip the eggplant dish and pour off the water

Preheat the oven to 350F, and set out a large loaf pan or baking dish. Set a skillet on the stove, and pour in enough canola oil to cover the bottom, and turn heat on to medium. Pour the flour onto a large plate or shallow dish. Whisk the egg and milk in a large bowl. Pour the bread crumbs onto a large plate or shallow dish. Arrange near the skillet. Take a slice of eggplant, turn it in the flour, then in the egg, and then in the bread crumbs. Carefully place this slice in the hot skillet, and repeat with other slices to fill the skillet. Cook each slice for 4-5 minutes per side or until bread crumbs are nicely browned and crisp. Remove to paper towels and repeat with the rest of the eggplant slices.

In a bowl, mix the ricotta, 3/4 cup of the mozzarella, 1/4 cup of the Parmesan, the chopped basil or parsley, and the salt. On a working surface, set out a slice of cooked eggplant. Place about 3-4 TB of the cheese-herb mixture on one end of the slice, and roll the slice from that end to encircle the filling. Place this slice, seam end down, in a baking dish or large loaf pan. Repeat with the other eggplant slices to fill the tray. Spoon pasta sauce around the edges of the rollatini, sprinkle with the remaining mozzarella and Parmesan, cover with foil and bake for about 30 minutes, or until cheese on top is melted and dish is bubbly.

Chianti, or another Sangiovese-based wine, will go well with this tomato-intensive dish.

Tip: Use eggplants that are at least 8” long and about 3” in diameter. Short, wide eggplants are more difficult to roll.

Served up by Tod Dimmick

Crustless Tomato & Herb Quiche

 
Fast and delicious. The water bath gives this cheesy dish a smooth, velvety texture.

Prep time: 10 Minutes
Cook time: 30 minutes
Serves: 6-8

INGREDIENTS
5 eggs
1 cup ricotta cheese
1 cup shredded mozzarella
1/2 cup chopped parsley
2 TB finely minced fresh herbs, such as sage, basil, oregano, and dill
1/2 tsp freshly ground black pepper, or to taste
Salt to taste
1 large tomato, chopped into pieces about 1/2 inch across

DIRECTIONS
Preheat the oven to 350F. Whisk the eggs in a large bowl, then whisk in the ricotta and mozarella cheeses, the parsley, herbs, pepper, and salt. Scrape the mixture into a pie plate, and arrange the tomato pieces across the top (they will sink in). Place the pie plate into a large baking dish. Carefully fill the baking dish with warm water to about 2/3 of the way up the side of the pie plate, and slide into the oven. Bake for 30 minutes or until the eggs are set.

Can be served warm or cold.

Sage, Chive, & Barley Tart

Photo:
Tod Dimmick










Creamy, rich, al dente barley adds substance to this fragrant anytime dish. Serve warm.

2 eggs
3TB milk
2 cups cooked barley
1/2 cup shredded cheese (I used a mozzarella-cheddar mix)
1 tsp fresh rosemary, minced
1/4 cup minced chives
5-10 fried sage leaves
freshly ground black pepper to taste
salt to taste

Preheat your oven to 375F. Whisk the eggs and the milk in a large bowl, and then whisk in the barley, cheese, rosemary, chives, salt and pepper. Scrape mixture into an oiled pie plate or similar size baking dish, and bake for 25 minutes or until the eggs are set. Top with fried sage leaves, slice, and serve.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Cherry Tomato Turnovers

Photo:
Tod Dimmick










Wondering what to do with a wealth of cherry tomatoes? This recipe takes a little planning ahead, but is very simple to execute. The rich, concentrated flavor is mouthwatering.

Prep time: overnight (unattended - grin), the time required for the dough (make or buy), and 10 minutes assembly
Cook time: 20 min

Serves 3 as a large entree, 6 as a side dish.

1 quart cherry or grape tomatoes, oven dried
1 batch whole wheat pizza dough, divided into thirds
1 cup fresh mozzarella, thinly sliced, or 1 cup shredded
1 cup fresh basil leaves, chopped
1/3 cup shredded mozzarella
1 tsp Italian seasoning
pepper to taste

Preheat the oven to 400

On a floured work surface, roll out 1/3 of the dough into a circle about 10" in diameter. Move dough to baking tray so that one side can be filled. Fill one side with
-1/3 of the cherry tomatoes,
-1/3 of the mozzarella
-1/3 of the basil leaves,
-1/3 of the parmesan,
- about 1/3 of the Italian seasoning, and pepper

Fold the other side of the dough over the filling, and crimp the sides with a fork.

If you want to get really fancy brush olive oil on top and sprinkle with more parmesan.

Bake for 20 minutes then check for a crisp, brown crust. Cool for 5 minutes, and serve with a dry red wine (Sangiovese is a natural).

Regular oven dried tomatoes (the large kind) will taste just as good, although might not be as photogenic.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Fresh Herb & Mozzarella Omelet

Photo:
Tod Dimmick











A breakfast that makes me want to get up in the morning.

Prep time: 5 minutes
Cook time: 5 minutes
Yield: 1 omelet

2 TB. olive oil
2 large eggs
1/2 cup fresh mozzarella cheese, thinly sliced, or 1/2 cup shredded
1/4 cup finely chopped herbs, such as basil, sage & chives
Salt and pepper

Heat oil in a skillet over medium heat. Whisk the eggs in a bowl. Carefully pour egg mixture into the skillet, and cook for 1 minute without stirring. Then, using a fork (or a plastic spatula if the skillet is nonstick), loosen eggs around the edges so omelet slides easily. When eggs are almost cooked through, spread cheese and herbs over one half of the eggs and, using the spatula, fold the other side over the herbs. Lift the skillet over the serving plate, and slide omelet out onto the plate. Serve, seasoning with salt and pepper to taste.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Tuscan Quesadillas

Photo:
Tod Dimmick











While the title implies a collision of food traditions, the result is pretty tasty.

Prep time:10 minutes
Cook time: 8 minutes
Serves: 4

3 TB olive oil
4 soft whole wheat tortillas (8-10")
2 cups (8 oz) shredded mozzarella cheese, or the equivalent amount of sliced fresh mozzarella
1 cup caramelized onions
1 cup fresh basil leaves, chopped
1/2 tsp chili powder

Heat the olive oil in a small skillet over medium heat. While skillet is heating, layer a tortilla with 1/4 of the cheese, half of the onions, and half of the basil. Sprinkle half of the chili powder over the basil. Top with 1/4 of the cheese, another tortilla, and place in the skillet. Cook for about 4 minutes or until the tortilla is crisp and browned, and then carefully turn. Cook for another 2-4 minutes or until that side is crisp, and the cheese is melted. Repeat with the remaining ingredients to cook another quesadilla. Slice into sections and divide between 4 plates.

These are tasty as they are, but even better with the traditional accouterments such as salsa and sour cream.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Roasted Pepper, Basil, & Fresh Mozzarella Salad

 






This easy, hearty salad can serve as a side dish or an entree perfect for a summer night.
Prep time: 15 minutes
Serves: 2-4

INGREDIENTS
2 red peppers, roasted and chopped (or one 12 ounce jar roasted red peppers)
1 pound Ciliegine (cherry size) fresh mozzarella, drained
1 cup fresh basil leaves, coarsely chopped
1 small (pool ball sized) sweet onion, diced
4 fresh sage leaves, minced (optional)
lemon juice
olive oil
salt to taste

DIRECTIONS
Combine the peppers, mozzarella, basil, onion and sage, and dress with lemon juice and olive oil.

Variation: Add 1-2 cups of grilled chicken, chopped into 1/2" pieces

Photo and recipe by Tod Dimmick

Arugula Pizza

Photo:
Tod Dimmick










A colorful and delicious way to use fresh greens. Basil, sage, scallions etc would all work.

Prep time: 15 minutes
Cook time: 8-10 minutes
Serves: 2-4

1 package (1 lb.) pizza dough, or the equivalent homemade.
2 cups (8 oz) shredded mozzarella cheese, mixed with 1/4 cup Parmesan cheese
1 cup pizza sauce
A handful of absolutely perfect arugula leaves. :)

Preheat the oven to 450.

Roll the dough out on a floured work surface into a circle about 16" in diameter. If you are using a pizza pan, set the dough on the pan, or if you are using a peel to move the pizza into the oven to a pizza stone, just assemble on the counter. Spread the sauce with the back of a spoon over the dough. Top with the mozzarella and Parmesan mixture. Cook in the hot oven for 8-10 minutes or until dough is nicely browned and crisp. Remove from the oven, top with greenery, and serve to applause (and there was much rejoicing).

Serve with a dry red wine, and devour on your balcony looking over the piazza in Firenze.

This pizza can easily be grilled, but use smaller size pies to easily manipulate the dough.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Grilled Fresh Herb Pizza

Photo:
Tod Dimmick










Fast, crisp, and irresistible. Whole wheat dough offers the best flavor. Stay right by the grill because these cook FAST.

Prep time: 15 minutes
Cook time: 3-5 minutes, depending on the heat of your grill
Serves: 4

4 cups (16 oz) shredded mozzarella cheese
2 cups chopped arugula or spinach
1/2 cup diced sweet onion (optional)
salt and pepper to taste
1 package (1 lb.) pizza dough, or the equivalent homemade.
3-4 TB extra virgin olive oil

Preheat the grill.

Mix the mozzarella, greens, onion, salt and pepper in a bowl, and set aside. Set the dough out and divide into 4 equal balls. Roll one ball out on a floured work surface into a circle about 9" in diameter. (*The small size of these pizzas make them easier to work with on the grill). Repeat with the other balls of dough. Bring all ingredients out by the grill, and be ready to work fast. Place the dough on the grill and watch carefully. The dough will quickly bubble and rise. Check after 30 seconds to see if the dough is beginning to crisp on the bottom. When browned and crisp on the bottom, flip the dough with a large spatula or pizza peel. Spread 1/4 of the cheese mixture on each crust, close the grill, and give it a minute. The pizza may be done at this point, or might require a little more time. When dough is crisp and cheese is melted, remove pizzas to cutting boards, drizzle with olive oil, slice and serve.

Serve with a dry rose as you look out over the Umbrian countryside.

Fancy touch: Use fresh mozzarella instead of shredded mozzarella - lay slices on the dough, grill as above, and spread chopped herbs just before removing from the grill.

Variation: Can easily be done in a hot oven (400 to 500)

Served up by Tod Dimmick

Warm & Cool Salad with Beets, Caramelized onions, & Mozzarella

Photo:
Tod Dimmick










There's a lot going on in this salad, with its balance of warm & cool, crunchy & tender, tart & sweet.

Prep time: 20 minutes
Serves: 4 as a light entree, 8 as a side dish

1 head lettuce, rinsed and prepared as you like for salad
2 cups mixed salad greens for spice and bitterness
1 cup cooked beets, 1/2 to 1/4" dice, warm
1 cup caramelized onions, warm
3TB Toasted walnut pieces (optional)
Balsamic vinegar and olive oil, or your favorite vinaigrette
freshly-ground black pepper

Toss solid ingredients and dress to taste.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Beet Greens with Fresh Mozzarella

Photo:
Tod Dimmick











Two of my favorite things, fresh, earthy beet greens and mild, creamy mozzarella. I admit it's a bit indulgent.

Prep time: 5 minutes
Cook time: 10 minutes
Serves: 4

3 TB olive oil
2 garlic scapes or 1 clove garlic, minced (optional)
1 large bunch beet greens, rinsed and coarsely chopped, stems separated from the leaves.
1/2 cup fresh mozzarella, sliced

Heat the oil in a saute pan or large skillet over medium heat and cook the garlic for a minute, stirring. Add the beet stems and cook, stirring, for 3 minutes. Add the leaves and saute for another 4-5 minutes or until tender. Arrange the mozzarella over the greens in the pan, cover and heat for one minute further. Distribute to serving plates and drizzle with balsamic vinegar.

This method will also work with spinach and chard (both also part of the same family).

Crustless Scallion & Fresh Mozzarella Quiche

Photo:
Tod Dimmick

Few dishes are tempting any time of day. For me, a good quiche is one of them - eggs, cheese and milk act as a frame for fresh flavors like scallions and herbs. The water bath method takes a little longer, but ensures that buttery creamy texture.

Prep time: 15 minutes

Cook time: 30 minutes

Serves: 4-6

6 eggs

1/2 cup ricotta cheese

1/3 cup skim milk

1 bunch fresh scallions cleaned and chopped into 1/4 inch pieces - white, light green, and some of the dark green

1 TB prepared pesto (optional)

¼ tsp freshly ground black pepper

Salt to taste

1 cup fresh mozzarella balls (ovoline - egg size work best), sliced into pieces about 1/4 inch thick

Preheat your oven to 350F. Place a large baking pan with 1“ of water in the oven. This pan should be large enough to hold your pie plate in the water bath. Lightly spray a pie plate with canola oil.

Whisk the eggs in a mixing bowl, then whisk in the ricotta and milk. Stir in the scallions, pesto, pepper and salt. Pour this egg mixture in to the pie plate, and layer mozzarella slices across the top. Lower the pie plate into a large baking dish, and add sufficient water to the pan to reach a depth of an inch to an inch and a half. Gently place the baking dish in the oven, and cook for 20 minutes. At this point, test to make sure the quiche has set (the middle will be just firm). If it is still liquid, give it another 5-10 minutes, or until done.

Alternate cooking method: This can be cooked in the oven without the water bath – it will brown more, and cook more quickly. To do this, omit the water bath and test for doneness after 15 minutes instead of 20.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Mozzarella-Walnut Spinach Salad

Photo:
Tod Dimmick










This simple salad makes (he says modestly) the perfect lunch.

1 bunch spinach, washed and dried
1 bunch radishes, scrubbed and sliced
1/2 cup fresh mozzarella, cut into 1/2" chunks
1/2 cup toasted walnuts
Your favorite vinaigrette dressing


Submitted by Tod Dimmick,
AKA "The Foodie" at 1000radishes