Weekday Dinner Inspirations: Shard, Mushroom and Cheese Frittata and more
Mon | Easy eggs
Chard, Mushroom and Swiss Cheese Frittata (recipe below) starts the week off on a simple note. Sliced fresh melon or a bowl of berries and buttered wheat toast are good accompaniments.
Tues | Autumnal delights
It's officially fall. Halloween decorations and candy are in full retail mode. We won't suggest bite-sized candy bars for dinner (though we are tempted), but something hearty does make sense. You know, to take the chill off. So tonight, make Meat Loaf and Mashed Potatoes. (In a pinch, buy them already made, but check ingredients to make sure you're getting potatoes, butter and milk and not much more.) Steamed broccoli, too.
Wed | Rotisserie chicken
We like our meals in a bowl some nights. Tonight, Chicken With Couscous and Orange fits that bill. Shred the rotisserie chicken and cook a box of couscous according to package instructions. Mix about 2 cups of the chicken with the couscous and add a peeled and sectioned orange, toasted almond slices and some chopped fresh herbs (parsley, mint or basil).
Thurs | Some like it hot
Chipotle-Rubbed Shrimp will wake up the family tonight. Rub ¼ cup minced chipotle chilies in adobo onto 1 pound of large, peeled shrimp and sprinkle with salt and pepper. Skewer (or not) and grill outdoors (or not) for 3 to 4 minutes a side. Put cooked shrimp in a bowl and add 1 tablespoon ground cumin, ½ cup chopped cilantro and the juice of 1 lemon. Serve with rice and fresh fruit.
Fri | Not so wimpy
Big, juicy Swiss Cheese Burgers are grilled and topped with sauteed mushrooms and onions. A simple potato salad — potatoes, mayo, salt, pepper and minced onions — on the side along with a pile of sliced tomatoes.
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Chard, Mushroom and Swiss Cheese Frittata
1 pound Swiss chard
4 tablespoons extra-virgin olive oil, divided use
8 ounces white mushrooms, thinly sliced
¾ teaspoon kosher salt, divided use
¼ cup minced shallots
8 large eggs
¼ cup half-and-half
1 teaspoon Dijon mustard
Freshly ground black pepper
1 ⅔ cups (5 ounces) grated Gruyere or Jarlsberg cheese
Preheat oven to 350. Trim the stems from the chard leaves. Discard stems. Immerse the leaves in water to rid them of grit. Drain, then chop coarsely.
Heat 3 tablespoons of oil in a 10-inch ovenproof skillet over medium-high heat. Add mushrooms, sprinkle lightly with salt and saute until golden brown, 5 to 7 minutes.
Lower the heat to medium, add the shallots and cook until they are soft but not brown, about 30 seconds. Add the chard a few handfuls at a time and cook, tossing until soft and wilted, about 4 minutes. Add ¼ teaspoon of salt and continue cooking and tossing until all the liquid in the pan evaporates. Turn off the heat.
Whisk the eggs, half-and-half, mustard, remaining ½ teaspoon of salt and pepper in a medium bowl. Stir in cheese.
Add the remaining tablespoon olive oil to the skillet and heat on medium. Spread out the vegetables evenly and, when the pan is hot, pour in the egg mixture. Cook until the bottom is set, about 3 minutes, and then transfer the skillet to the oven. Bake until the eggs are set on top, about 15 minutes.
Place the frittata under the broiler a few inches from the heat source until the top is golden, 2 to 3 minutes. Remove from heat and let rest for a few minutes; the frittata will pull away from the sides of the pan. Slice in the pan or slide frittata onto a plate and serve.
Source: Simple Comfort Foods from Sur La Table (Andrews McMeel Publishing, 2010)