Thursday, March 8, 2012

Recipe of the Month - March 2012


Veggies are a great way to start your day
So you can go and play
Now get in the kitchen and cook fun
The battle over veggies is won

½ cup pine nuts
8 slices prosciutto, thinly sliced
2 cups baby spinach, washed and patted dry
1 lemon
¼ cup extra-virgin olive oil
½ cup freshly grated parmesan cheese
salt and freshly ground black pepper
4 eggs
2 tablespoons milk
¼ cup grated fontina cheese
1 teaspoon unsalted butter

Preheat the oven to 350 degrees Fahrenheit.
Toast the pine nuts in a dry pan over medium heat for a few minutes. You will smell the nuts when they are toasted. Remove from heat and set aside.
Line a baking sheet with foil and spray with cooking spray. Place the prosciutto slices on top of the foil and bake for 10 minutes.
To make the pesto, combine the spinach, toasted pine nuts, grated zest of the lemon and juice of the lemon in a food processor and pulse until blended. While the machine is running, add the oil and blend until the mixture is creamy. Stop to scrape the sides as necessary. Transfer the pesto to a bowl and add the parmesan cheese. Mix until combined and season to taste with salt and freshly ground black pepper. This makes about ¾ cups of pesto.
Now make the eggs. In a medium bowl, beat together the eggs and milk. Add the fontina cheese and mix until combined. In a non-stick skillet melt the butter over medium heat. Using a non-stick skillet will make clean-up so much easier. Add the egg-cheese mixture and cook, stirring often until the mixture begins to set on the bottom and around the edge. Continue to cook a few more minutes until the eggs are cooked through and set. Add about ½ cup of the pesto to the eggs and stir to combine and heat through. Use the leftover pesto on pasta, chicken, or as a dip with crackers.
Serve the green eggs with the ham, the prosciutto.
Serves 2.