Chickpea Crepes with Spinach, Mushroom, and Pesto

Crepe Ingredients

• 1 cup chickpea flour
• 2 tablespoons extra virgin olive oil
• 1 teaspoon finely chopped fresh rosemary
• ¾ teaspoon salt
• 2 teaspoons soft buttery spread, if using skillet

Filling Ingredients

• 2 teaspoons extra virgin olive oil
• ¼ cup finely chopped red onion
• ⅓ cup finely chopped red bell pepper
• 6 ounces (about 2 cups) Cremini mushrooms, thinly sliced
• 1 (5-ounce box) baby spinach
• 2 tablespoons prepared pesto
• Salt and freshly ground black pepper

Directions

1. In medium bowl, whisk chickpea flour, oil, rosemary, and salt with water until mixture is smooth. Let batter sit 20–30 minutes to thicken slightly. Before cooking, stir to loosen any clumps.
2. For crepes, set non-stick crepe pan over medium-high heat until drops of water flicked into pan ball up and bounce. With one hand, hold pan up at 45-degree angle. Pour ¼ cup batter near top of pan, rotating pan as you pour so batter flows into 6- to 7-inch round crepe. Cook until crepe is golden on bottom, 1-2 minutes. Using large spatula, turn and cook until crepe is lightly golden on bottom, about 30 seconds. Transfer crept to large plate. Cover each crepe with wax paper. If using a regular skillet instead of non-stick crepe pan, coat hot pan with ½ teaspoon spread before first crepe and repeat as needed between crepes.
3. If not filling crepes immediately, cool to room temperature and cover plate with plastic wrap. Hold crepes at room temperature for up to 8 hours, refrigerate for up to 24 hours.
4. For filling, in medium skillet heat oil over medium-high heat. Add onion and cook, stirring, 2 minutes. Add red peppers and cook, stirring, until onions are translucent, 5 minutes. Add mushrooms and cook, stirring occasionally, until mixture looks wet, 5–6 minutes. Add spinach, stirring to wilt leaves. Cook, stirring often, until most of moisture has evaporated and filling is tender, 8 minutes.
5. If crepes have been made ahead, wrap them in foil and warm in 250°F oven, 20 minutes. To assemble crepes, in small bowl, mix pesto with 2 tablespoons warm water. Stir pesto into filling. Arrange a crepe on a plate. Spoon ⅙ filling over bottom half of each crepe, then gently fold crepe in half over filling. Repeat with remaining crepes and filling. If desired, garnish plate with some mesclun leaves and strawberries. Serve immediately.

Sautéed Wild Mushrooms, Served On Toasted Bagel with Prosciutto and Poached Eggs

Ingredients

• ¾ cup white wine vinegar
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• ½ cup shallot, finely chopped
• 1 clove garlic, finely chopped
• 1 pound assorted wild mushrooms
• 1 tablespoon flat leaf parsley, finely sliced
• 4 eggs
• 2 bagels, split and toasted
• Olive oil for toasted bagels
• 4 thin slices prosciutto

Directions

1. Place large high-sided saucepan on medium heat and fill (nearly) to top with water.
2. Stir in vinegar and bring to boil.
3. While water is heating, place large heavy-based fry pan over medium heat.
4. Add oil and butter and sweat shallots and garlic for about 30 seconds until fragrant.
5. Add mushrooms and sauté for 5 more minutes.
6. Season to taste with salt and pepper and toss in parsley.
7. While mushrooms are cooking, crack one egg into coffee cup or small bowl and then gently transfer the egg to the barely simmering water.
8. Repeat with three more eggs.
9. Cook eggs for about 3 minutes, or until whites are set but the yolks are still runny.
10. Using slotted spoon, carefully remove eggs from the simmering water and set them on paper towel to drain excess water.
11. Set toasted bagel halves cut side up on 4 plates.
12. Fold prosicutto over bagels, spoon eggs onto prosciutto and top with a few spoonfuls of mushrooms.
13. Serve immediately.

Scrambled Eggs with Smoked Salmon and Chives

Ingredients

• 6 large eggs
• ⅔ cup light cream
• ½ cup 1-inch pieces fresh chives
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• 4 slices sourdough bread
• 8 tablespoons low-fat cream cheese
• 4 ounces cold-smoked salmon
• 4 lemon wedges

Directions

1. Using fork, mix eggs, cream, chives, salt, and pepper in large bowl to blend.
2. Melt butter in heavy large nonstick skillet over medium-low heat.
3. Add egg mixture to pan.
4. Once eggs become just set on bottom of skillet, constantly stir egg mixture very slowly with silicone spatula, scraping the egg mixture from bottom of pan for 8 minutes, or until eggs are no longer runny.
5. Toast sourdough bread, then spread with cream cheese.
6. Place toast, cream cheese side up, on each plate and top with smoked salmon.
7. Spoon the egg mixture over the toast, and serve with lemon wedges.

Whole-Wheat Buttermilk Pancakes with Strawberry-Maple Syrup

Ingredients

Syrup:
• ¾ cup pure maple syrup
• 2 teaspoons finely grated orange peel (from 1 orange)
• ½ vanilla bean, halved lengthwise
• 2 cups fresh strawberries, cored and quartered

Pancakes:

• ¾ cup all-purpose flour
• ¾ cup whole-wheat flour
• ½ cup instant oats
• 3 tablespoons caster sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups 1 percent low-fat buttermilk
• 2 large eggs
• 1 tablespoon canola oil
• Nonstick cooking spray
• 3 tablespoons unsalted butter
• ½ cup sliced almonds, toasted

Directions

To make syrup:
1. In heavy medium saucepan, combine maple syrup and orange zest.
2. Scrape seeds from vanilla bean into syrup then add bean.
3. Bring syrup to boil over high heat.
4. Remove saucepan from heat and stir in strawberries.
5. Cover and set aside off heat for 15 minutes.
6. Before serving, rewarm syrup over medium-low heat just until hot but not simmering, if necessary. Discard vanilla bean.

To make pancakes:

7. In large bowl, whisk all-purpose flour, whole-wheat flour, oats, sugar, baking powder, baking soda, and salt to blend.
8. In medium bowl, whisk buttermilk, eggs, and oil to blend.
9. Pour buttermilk mixture into flour mixture and stir with wooden spoon just until moist but still lumpy.
10. Heat large nonstick griddle pan or heavy large nonstick skillet over medium-low heat. Spray pan with nonstick spray.
11. Using about ⅓ cup of batter for each pancake, spoon batter onto griddle and cook until pancakes are golden brown and puffed, 2 to 3 minutes per side.
12. Wipe griddle or skillet with paper towels and spray with nonstick spray before cooking each batch of pancakes.
13. Transfer pancakes to plates.
14. Top with butter and spoon strawberries and syrup over pancakes. Sprinkle with almonds and serve immediately.

Crab Cakes with Homemade Tartar Sauce

Curtis Stone’s favorite brunch happens outside in the backyard with omelettes, mimosas, and an epic game of croquet. Photo credit Quentin Bacon.

Ingredients

Crab cakes:

• ¼ cup mayonnaise
• ¼ cup minced green onions
• 2 large eggs
• 2 tablespoons fresh lemon juice
• 1 tablespoon finely grated lemon peel
• 4 teaspoons finely chopped fresh Italian parsley
• 2 teaspoons finely chopped fresh tarragon
• ¼ teaspoon freshly ground black pepper
• 1 pound Alaskan king crabmeat
• 1 cup panko (Japanese breadcrumbs)
• 4 tablespoons (or more) unsalted butter
• 2 tablespoons (or more) canola oil
• 3 cups mixed baby green lettuces
• Lemon wedges

Tartar sauce:

• 1 cup mayonnaise
• ¼ cup diced peeled cored Granny Smith apple
• ¼ cup finely chopped dill pickle
• ¼ cup finely chopped onion
• 2 tablespoons chopped fresh parsley
• 2 tablespoons drained capers
• 2 tablespoons fresh lemon juice
• 2 teaspoons chopped fresh tarragon
• Salt and freshly ground black pepper, to taste

Directions

To prepare crab cakes:

1. Line baking sheet with waxed paper.
2. Whisk first 8 ingredients in large bowl.
3. Mix in crabmeat and panko, breaking up crabmeat slightly. Let stand 15 minutes.
4. Using 3-inch ring mold, form crab mixture into 8 patties on prepared baking sheet. Cover and refrigerate at least 1 hour and up to 1 day.
5. Melt 2 tablespoons of butter with 1 tablespoon of oil in each of 2 heavy large skillets over medium-high heat.
6. Add crab cakes to skillets and cook until golden on both sides, adding more butter and oil as needed, about 5 minutes total.

To prepare tartar sauce:

7. Whisk all ingredients in medium bowl to blend.
8. Season with salt and pepper.
9. Cover and refrigerate up to 2 days.
10. To serve: Mound the lettuce on 4 plates. Set 2 crab cakes on each plate.

Tomato Strata Florentine

• Cooking spray
• 2 cups torn fresh spinach (about 4 ounces)
• 2 slices whole-wheat bread, cubed (about 11/2 cups)
• 1 cup chopped fresh tomato (about 1 medium)
• 1 teaspoon italian seasoning, crushed
• 4 eggs
• 1 cup skim or low-fat (1 percent) milk
• 1/4 cup (1 ounce) shredded low-moisture, part-skim mozzarella cheese

For Individual Cups
1. Evenly coat 4 (10-ounce) custard cups with spray.
2. Place 1/2 cup of spinach in each cup.
3. Sprinkle each with about 1/3 cup of bread cubes.
4. In medium bowl, stir together tomato and seasoning until tomato is evenly coated with seasoning.
5. Spoon 1/4 cup tomato mixture over bread cubes in each cup.
6. In medium bowl, beat together eggs and milk.
7. Slowly pour scant 1/2 cup egg mixture over tomato mixture in each cup.
8. Sprinkle each with 1 tablespoon of the cheese.
9. Bake in preheated 350º F-oven until custards are puffed and begin to pull away from sides of cups and knife inserted near centers comes out clean, about 30 minutes.

For Baking Pan
1. Layer entire amounts of all ingredients as above in sprayed 8-by-8-by-2­inch baking pan.
2. Bake as above.

Serves 4.

Italian Vegetable Custard

• 4 eggs 1/2 cup all-purpose flour
• 2 cups shredded yellow summer squash (about 2 medium)
• 1 cup shredded zucchini (about 1 medium)
• 1 can (2.25 ounces) ripe olives, drained and sliced, divided
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon basil leaves, crushed
• 1/2 teaspoon garlic salt
• 8 very thin tomato slices
• 1 small onion, thinly sliced, separated into rings
• 1/2 cup (2 ounces) shredded Monterey Jack cheese

1. In medium bowl, beat together eggs and flour until smooth.
2. Stir in squash, zucchini, and 1/4 cup of the olives.
3. Spread in greased 8-by-8-by-2-inch baking dish or pan.
4. Bake in preheated 450º F-oven just until set, about 10 minutes.
5. Meanwhile, in small bowl, stir together Parmesan cheese, basil, and garlic salt.
6. Sprinkle over baked squash mixture. Top evenly with tomato slices, remaining olives, onion slices, and Monterey Jack cheese.
7. Continue baking until cheese is melted, an additional 4 minutes.

Serves 4.

It’s the Berries Pie

• 1 carton (16 ounces) low-fat (1 percent) cottage cheese
• 1 1/2 cups fresh or thawed frozen unsweetened raspberries
• 1 teaspoon vanilla
• 1 envelope unflavored gelatin
• 2/3 cup sugar
• 1/2 cup skim or low-fat (1 percent) milk
• 3 eggs
• 1 ready-made chocolate-flavored crumb crust (6 ounces)
• Fresh raspberries, optional
• Mint leaves, optional

1. In covered blender container, blend cottage cheese, raspberries, and vanilla at medium speed until smooth. Set aside.
2. In medium saucepan, stir together gelatin and sugar.
3. Stir in milk and eggs until thor­oughly blended.
4. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160º F.
5. Remove from heat.
6. Stir in reserved berry mixture.
7. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon, about 20 to 25 minutes.
8. Pour into crust. Refrigerate until firm, several hours or overnight.
9. Garnish with fresh rasp­berries and mint leaves, if desired.

Serves 6.

Scrambled Egg and Chicken Wraps

• 3 eggs
• 3 tablespoons skim milk
• 3 (7- to 9-inch) plain or flavored flour or whole-wheat tortillas
• Cooking spray
• 1/2 cup (about 3 ounces) chopped cooked chicken
• 1/4 to 1/2 teaspoon chili powder
• 3 tablespoons shredded reduced-fat cheddar or Monterey Jack cheese
• Salsa or taco or pizza sauce additional toppings, if desired

1. In small bowl, beat together eggs and milk until blended. Set aside. Heat tortillas ac­cording to package directions. Keep warm.
2. Evenly coat 10-inch nonstick omelet pan or skillet with cooking spray. Over medium heat, heat pan until just hot enough to sizzle a drop of water. Add chicken and chili powder. Cook, stirring occasionally, until chicken is heated through, about 1 to 2 minutes. Pour in reserved egg mixture. As mixture begins to set, gently draw inverted pancake turner across bottom and sides of pan, forming large, soft curds. Continue until eggs are thickened and no visible liquid egg remains. Do not stir constantly.
3. Spoon about 1/3 cup scrambled eggs into center of each warm tortilla. Sprinkle each with 1 tablespoon of cheese. Top with salsa to taste. Add additional toppings, if desired. Roll up each tortilla or form tortilla pockets by folding over opposite sides of each tor­tilla to cover eggs, then folding remaining sides over one another.

Serves 3.

Quiche Florentine

• 6 eggs, divided
• ½ teaspoon garlic powder, divided
• ¼ cup grated Parmesan cheese
• ½ cup orzo (rice-shaped pasta), cooked and drained
• ½ cup skim or low-fat milk
• 1 teaspoon italian seasoning, crushed
• 1 package (10 ounces) frozen chopped spinach, thawed, drained, and pressed
• 1 can (2 ounces) sliced mushrooms, drained nectarine slices, optional

1. In medium bowl, beat together 1 of the eggs, 1/4 teaspoon of garlic powder, and cheese. Stir in orzo until well blended. To form crust, spread orzo mixture over bot­tom and up sides of lightly greased deep 9-inch quiche dish or pie plate.
2. Beat together remaining eggs, remain­ing garlic powder, milk, and seasoning until well blended. Stir in spinach and mushrooms until well combined. Pour into prepared crust.
3. Bake in preheated 375 F-oven until puffed in center and knife inserted near center comes out clean, about 30 to 40 minutes. Let stand 5 minutes before serv­ing. Garnish with nectarine slices, if de­sired.

Serves 6.