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

Ingredients

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 (2 fl oz/60 ml) olive oil, plus more as needed
Kosher salt and freshly ground pepper
1 tablespoon fresh lemon juice
1 teaspoon gluten-free Dijon mustard
Herbed Egg Crepes (recipe found here)
3 cups (3 oz/90 g) baby kale or mixed greens
6 radishes, sliced
1⁄4 cup (1 oz/30 g) coarsely chopped toasted and salted pistachios or toasted almonds or pine nuts

Directions

Preheat the oven to 325°F (165° C). In a medium bowl, mix the ricotta, two-thirds of the green onions, the Pecorino cheese, 2 teaspoons thyme,and 1 tablespoon of the oil. Season the filling to taste with salt and pepper. In a small bowl, mix the lemon juice and mustard. Gradually whisk in 3 tablespoons of the oil and the remaining green onions to make a dressing. Season to taste with salt and pepper.

Spread one-fourth of the ricotta-herb mixture over half of each egg crepe. Fold each crepe in half over the filling, and then fold in half again, forming fan shapes. Place the crepes in the oven and cook until the filling is warm, about 5 minutes.

Meanwhile, combine the kale and radishes in a salad bowl. Add the dressing and toss to coat. Add the nuts and toss. Season to taste with salt and pepper.

Arrange 2 filled crepes on each plate. Mound the dressed salad alongside and serve right away.

Recipe from “Weeknight Gluten Free” by Kristine Kidd (April 2013, Weldon Owen)

The post Herbed Egg Crepes Recipe with Ricotta and Spring Salad appeared first on EcoSalon.

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

Ingredients

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 as an addition

Directions

1. Cut the oranges in half, slice them 1⁄3 inch (9 mm) thick and then cut into 1⁄3-inch (9-mm) cubes. Place in a bowl. Gently mix in the avocado, basil, shallot and jalapeño. Season to taste with salt and pepper.

2. In a large nonstick frying pan over medium-high heat, warm the oil. Sprinkle the scallops with salt and pepper, add to the pan, and sauté until almost springy to the touch, about 2 minutes on each side.

3. Spread the quinoa on 2 warmed plates. Top with the salsa and then the scallops and serve right away.

The salsa is also good with shrimp or any fish as well as chicken breasts or turkey cutlets.

This recipe makes a generous amount of both the quinoa and salsa because I like to toss them with crumbled feta cheese and pumpkin seeds for a light, but filling, lunch the next day.

To time the dish right, start the quinoa cooking just before making the salsa.

Recipe from “Weeknight Gluten Free” by Kristine Kidd (April 2013, Weldon Owen)

The post Sautéed Scallops and Quinoa Recipe with Orange-Avocado Salsa appeared first on EcoSalon.

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 in a 325°F (165°C) oven for about 5 minutes to warm the filling, or serve at room temperature.

 Makes 4 crepes or 2 servings

Ingredients

6 large eggs
1⁄4 cup (2 fl oz/60 ml) milk
4 green onions, minced
1⁄2 cup (3⁄4 oz/20 g) minced mixed fresh herbs, such as flat-leaf parsley, thyme, and tarragon
Kosher salt and freshly ground pepper
1 teaspoon Olive oil, plus more as needed

Directions

In a medium bowl, combine the eggs, milk, green onions, mixed herbs, and a pinch each of salt and pepper. Beat with a fork to blend.

Brush a baking sheet with oil. Heat 1 teaspoon oil in a 10-inch (25-cm) nonstick skillet over medium-high heat. Reduce the heat to medium. Add one-fourth of the egg mixture, tipping the pan to cover. Cook until the top of the crepe is set, tipping the pan and spreading the uncooked egg to the edges, 11⁄2 to 2 minutes. Slide the crepe onto the prepared baking sheet. Repeat with the remaining egg mixture, adding more oil to the pan as needed and forming 4 crepes total.

Crepes can be filled with a variety of ingredients:

Sautéed sausage, shrimp, or scallops

Sliced prosciutto

Shredded Cheddar, fontina, Gruyère, or Manchego cheese

Crumbled feta or soft fresh goat cheese

Sautéed mushrooms with shredded Gruyère cheese

Sautéed halved cherry tomatoes with crumbled feta or goat cheese

Sautéed dark greens with crumbled feta or goat cheese

Sautéed red bell peppers with shredded Manchego cheese

Image: sciboston

Recipe from “Weeknight Gluten Free” by Kristine Kidd (April 2013, Weldon Owen)

The post Gluten-Free Herbed Egg Crepe Recipe appeared first on EcoSalon.