Sun Dried Tomato Spinach Frittata
2 large potatoes, boiled and sliced thinly
1tbsp + 1 tsp olive oil
1 onion, sliced thinly
1 clove garlic, minced
1 lb baby spinach
1/4 cup milk
1/2 cup feta cheese
1/4 cup fresh parsley, finely chopped
1 tbsp fresh oregano, finely chopped
1/2 cup Traina Foods California sun dried tomatoes*
1/4 cup Parmesan cheese
Preheat oven to 375
Arrange potato slices in the bottom of a lightly oiled ovenproof skillet.
Heat a tablespoon of olive oil in a separate skillet. Add onion slices and slowly bring to a light caramel. Add onions to the top of the potato slices. Heat the remaining teaspoon of olive oil in a separate skillet, and then add garlic. Cook for 2 minutes and then add spinach for another minute or 2 until the spinach wilts. Squeeze spinach gently removing some of the liquid. Scatter spinach across the top of the onions. Sprinkle sun dried tomatoes and feta over the spinach layer.
Whisk the eggs and milk together. Add oregano, parsley and some freshly ground pepper. Turn the bruner back on medium heat. Pour the egg mixture over the prepared vegetables in the skillet.
Sprinkle Parmesan cheese over the top of the frittata. When it begins to firm up, put the skillet in the oven to finish cooking.
Serve with Traina California Sun Dried Tomato Ketchup..it's twice as good!
*Rehydrate sun dried tomatoes for 10 minutes in very warm water. Drain and pat dry before using.
Posted by: Traina Kitchen
Italian Sun-dried Tomato Torte
16 oz cream cheese
½ cup bottled Caesar salad dressing
½ t freshly ground black pepper
½ cup pine nuts, toasted
¼ cup chopped basil
½ cup shredded Parmesan cheese
1 cup julienne cut Traina sun-dried Tomatoes in Oil, drained
1½ cups fresh baby spinach
In a food processor, blend cream cheese and Caesar dressing until smooth. Remove from processor and stir in Parmesan cheese and black pepper. (adjust with milk if cheese is too thick) Combine basil and spinach.
Line a terrine with plastic wrap allowing wrap to hang over all sides. Start torte by layering cream cheese mixture at bottom, followed by a sprinkling of baby spinach Top with sun-dried tomatoes and pine nuts Continue layering until all the ingredients are gone (saving a small amount to decorate top) Pull wrap over top of terrine, and chill for at least 3 hours.
Posted by: Traina Kitchens
Sun-dried Apricot-Blue Cheese Torte
12 oz cream cheese
6 oz mascarpone cheese
6 oz Blue Cheese
¼ cup Traina California Sun-dried diced Apricots
½ cup candied pistachio nuts
½ cup chives, chopped
½ cup Traina Dried Cherries, chopped
½ cup candied pecans
In a food processor, blend half the cream cheese into the mascarpone cheese. Add the dried cherries to the mascarpone mixture. Blend the other half of the cream cheese into the blue cheese. Add the dried apricots to the blue cheese mixture.
Line a terrine with plastic wrap allowing wrap to hang over all sides. Start torte by layering blue cheese mixture at bottom, followed by a sprinkling of candied pistachio nuts. Sprinkle chopped chives. Add a layer of mascarpone cheese mixture, followed by a sprinkling of candied pecans. Sprinkle chopped chives.
Continue layering until all the ingredients are gone (saving a small amount to decorate top) Pull wrap over top of terrine, and chill for at least 3 hours. Sprinkle the top with a mix of dried cherries, dried apricots and nuts. Decorate with whole chive stems.