Spring morning delight

Artichoke and roasted red pepper frittata

(Serves 4)

Ingredients Olive oil 1 medium red onion, thinly sliced 1 large garlic clove, minced 1 medium potato, cooked, peeled and sliced 1/4-inch thick 6 ounces artichoke hearts 1 cup roasted red pepper, coarsely chopped 3/4 teaspoon dried oregano 1/4 teaspoon salt 1/2 teaspoon black pepper, freshly ground is best 4 large egg whites 4 large eggs 1/2 teaspoon crushed red pepper flakes 3/4 cup Parmesan, Romano or Asiago cheese, grated

Directions Lightly coat a 10-inch nonstick, ovenproof skillet with cooking spray and place over medium heat. Add onion and sauté for a minute; then add garlic, potatoes, artichokes and peppers and sauté for additional two more minutes, stirring occasionally. In a medium bowl, beat together egg whites, eggs, red pepper flakes, oregano, salt and pepper, and pour over vegetable mixture in skillet. After cooking one minute, gently lift egg mixture to let uncooked egg portion run to bottom of skillet. Cook frittata over medium heat until eggs begin to set, about 5 minutes. When almost set, sprinkle with cheese, then place skillet under broiler 3 to 4 inches from heat until cheese melts, about one minute. Cut into wedges and serve hot.

Crepe wrapped asparagus

(Serves 4)

Ingredients

1 -1/2 pounds of asparagus steamed until just tender

Crepe Batter:

3/4 cup all purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

2 whole eggs

1 whole milk

Creamy Mushroom Cheese sauce:

3 tablespoon butter or margarine

3 tablespoon flour

1/4 teaspoon salt

1/8 teaspoon nutmeg

2/3 cup sliced mushrooms Milk

1/2 cup grated Havarti Cheese

1/4 cup sour cream

Directions Stir together the flour, salt, and baking powder. In a blender or food processor mix the dry ingredients with the eggs and milk for about 30 seconds or until well blended. Heat an 8-inch non-stick skillet over medium-high heat, then add enough batter to just cover the bottom of the pan. Tilt the pan to distribute the batter evenly. Cook each crepe until the underside is very slightly browned and the top looks dry, about one minute. Lift the edge of the crepe with a spatula and flip it over with your fingertips being careful not to burn yourself. Cook on second side for 15-20 seconds or until light brown. Remove the crepe to a plate stacking them as you cook.

Add cooking spray to pan if crepes start to stick.

For the cheese sauce melt butter in a sauce pot over medium-low heat, then stir in the flour, salt and nutmeg. Add mushrooms into a small bowl and add milk to make 1-1/2 cups.

Add mushroom mixture to flour mixture and cook, stirring until thickened. Stir in cheese and sour cream until smooth.

To assemble, gently lay one crepe on serving plate. Top with 3 to 4 spears of steamed asparagus.

Fold the crepe ends over the asparagus, then roll the crepe over from the closed side to the open side and spoon sauce over the crepe rolls.

Apricot and white chocolate scones

(Serves 8)

Ingredients

1 3/4 cup all-purpose flour

1/4 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt 1/3 cup chilled butter, cut into

1/4- inch pieces

1/3 cup finely-chopped dried apricots, divided

2/3 cup white chocolate baking chips, divided

1 egg About 1/3 cup half and half cream 1/3 cup white chocolate baking chips

Directions Preheat oven to 400. Lightly grease a cookie or baking sheet with shortening or lightly spray with vegetable-oil cooking spray. In a large bowl, sift together flour, sugar, baking powder and salt. With a pastry blade or fork cut butter into flour mixture until particles are the size of small peas. Set aside 2 tablespoons chopped apricots for the topping. Stir remaining chopped apricots and 1/3 cup white chocolate baking chips into flour mixture. Add egg and just enough half-and-half cream until dough pulls away from the side of the bowl and forms a ball. Place dough on a lightly floured surface and knead lightly about 10 times. Roll into an 8-inch circle on cookie sheet. Cut circle into 8 wedges, but do not separate. Bake approximately 15 to 18 minutes or until golden brown. Remove from oven and then immediately remove from baking sheet. Carefully separate wedges.

In a microwave-safe bowl, melt remaining

1/3 cup white chocolate chips in the microwave using 15 to 20 second intervals. After each interval, stir. Once melted place melted chocolate chips in a small resealable plastic bag. Cut off small corner of bag and pipe small amount of melted chips over scones.

Sprinkle with reserved 2 tablespoons chopped apricots. Now, pipe the remaining melted chips over scones. This menu served alone or with breakfast meats and/or dinner meats, fresh fruits and condiments will make a relaxing casual outdoor brunch encouraging your guests to enjoy the day and all the beauty that spring has to offer.

Shopping List

Olive oil

1 medium red onion

1 large garlic clove

1 medium potato

6 ounces artichoke hearts

1 cup roasted red pepper

1 dozen eggs Parmesan, Romano or Asiago cheese

1-1/2 pounds of asparagus All Purpose flour Baking powder

1 quart whole milk

1 pound box butter Fresh nutmeg

1 container sliced mushrooms

1/2 pound Havarti cheese Small container of sour cream White sugar Package of dried apricots

10 ounce of white chocolate baking chips Pint of half-and-half Dried oregano Salt Black pepper Crushed red pepper flakes