2 teaspoons extra-virgin olive oil
½ medium onion, chopped
1 small garlic clove, minced
1 bunch Broccolini, tough stems removed, cut into long, thin florets
1 bunch greens like dandelion or Swiss chard, chopped (about 3 cups)
Salt and freshly ground black pepper
Pinch red pepper flakes
8 large eggs
¼ cup milk or half-and-half
1 ounce prosciutto, cut into strips
¼ cup grated Parmesan, plus more for top
4 ounces Gruyère, cut into small cubes
1. Preheat the oven to 325º. Heat 1 teaspoon oil in an ovenproof 10-inch nonstick skillet over medium heat. Add the onion and garlic, and cook until onion is translucent, 8 to 10 minutes. Add the Broccolini and 3 tablespoons water. Cover, and cook until Broccolini is bright green and slightly tender, 2 to 3 minutes. Add greens, season with a pinch of salt and pepper and a pinch of red pepper flakes. Cover, and cook until greens wilt, another 2 to 3 minutes. Transfer to a bowl. Rinse pan.
2. In a bowl, beat the eggs with the milk, and season with ½ teaspoon salt and ¼ teaspoon black pepper. Stir in the prosciutto, cheeses and vegetables. Heat pan with 1 teaspoon oil over medium-low heat, add egg mixture, and cook for 5 minutes, pulling in the more-cooked sides to let uncooked egg run to edges. Sprinkle with more Parmesan (about 3 tablespoons), and transfer to oven for 20 to 25 minutes or until set, puffed and golden. Let cool in pan. Loosen with a spatula; slide out of pan. Serve cut into wedges, warm or at room temperature.
Prep time: 15 minutes
5 black-tea bags
5 cups boiling water
6 to 10 tablespoons sugar
3 cups ice water
1 cup fresh lemon juice
(4 to 6 lemons)
Lemon wedges, for serving
Tie the tea bags together, and place in a 2-quart heatproof jar or pitcher. Pour the boiling water over the tea, and let steep for 5 minutes. Discard the tea bags. Whisk in the sugar until dissolved. Add the ice water and lemon juice, and stir well. Refrigerate until well chilled. Pour into glasses (or Ball jars) filled with ice, and add a shot of vodka. Garnish with lemon.
Prep time: 35 minutes
Baking time: 45 minutes
Makes 28 cookies
2 cups all-purpose flour
2½ cups rolled oats
1 teaspoon kosher salt
1 teaspoon baking soda
½ teaspoon ground cinnamon
2 sticks unsalted butter, softened (16 tablespoons)
1 cup light-brown sugar, packed
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
8 ounces semisweet or bittersweet chocolate bars, chopped (or 2 cups chocolate chunks)
1 cup pecans, coarsely chopped
½ cup raisins
½ cup dried cherries or cranberries
1. Preheat the oven to 350º.
2. In a medium bowl, stir together the flour, oats, salt, baking soda and cinnamon.
3. In a stand mixer or using a hand mixer, cream together the butter and sugars. Beat in the eggs, one at a time, then vanilla. Add the flour mixture, and mix on low speed until just combined. Add the chocolate, pecans and dried fruits on low speed until combined.
4. Form 28 balls of dough (a shy 2 inches in diameter), and place on parchment-lined baking sheets (you’ll need 2 or 3), 1½ inches apart. Bake 1 sheet at a time for 15 to 18 minutes. Cool cookies on a rack. Repeat with remaining dough. Cookie dough can be wrapped and refrigerated or frozen, and baked later.