Kristine Kidd

Articles by Kristine Kidd:

Herbed Egg Crepes Recipe with Ricotta and Spring Salad

egg crepes

You can play around with different fillings in this irresistible egg crepes recipe: Prosciutto or smoked salmon are good additions to the ricotta, or replace the ricotta with sautéed mushrooms or greens, or shredded Gruyère.

I discovered packages of mixed baby kale at the grocery store the last time I made this recipe, and it is worth searching out for the salad. Baby greens are very good too.

Serves 2


1 cup (8 oz/250 g) whole-milk ricotta cheese
3 green onions, minced
3 tablespoons finely grated Pecorino romano cheese
2 teaspoons minced fresh thyme
1⁄4 cup …

Sautéed Scallops and Quinoa Recipe with Orange-Avocado Salsa

scallops with quinoa

Quinoa mixed with olive oil and a big handful of fresh herbs makes a refreshing bed for the scallops and zippy salsa made from oranges and avocado in this delicious recipe. It has become one of my favorite accompaniments to seafood.

Serves 2


Oranges, 2, peel and pith removed(page 127)
Large avocado, 1, peeled, pitted, and finely diced
Fresh basil, 3 tablespoons minced
Shallot, 2 tablespoons minced
Red jalapeño, 11⁄2 teaspoons seeded and minced
Kosher salt and freshly ground pepper
Olive oil, 2 tablespoons
Sea scallops, 10–12 oz (315–375 g), patted dry
Basic Quinoa, using basil …

Gluten-Free Herbed Egg Crepe Recipe


As soon as I saw the photo for thin omelets in Yotam Ottolenghi’s book, “Plenty”, I was certain they would make a great replacement for crepes.

The ones I came up with here are so thin, they resemble crepes, but use no flour, and are wonderfully delicate. You can fill them with almost anything you like. To fill the crepes, spread or layer the fillings over half of each crepe. Fold the other half of the crepe over the filling, and then fold them in half again, forming fan shapes. Heat …