Sunday, April 28, 2013
Spinach, Artichoke & Sun-Dried Tomato Frittata
1:19 PM | 
Posted by
STAR Fine Foods |
Perfect for Mother's Day Brunch!
Ingredients
Developed by Cassie from www.bakeyourday.net
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| Spinach, Artichoke & Sun-Dried Tomato Frittata |
Ingredients
- 6 eggs
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 3 tsp. STAR Extra Light Olive Oil
- 1/2 medium yellow onion, minced
- 1 green onion, chopped (greens & white)
- 1 clove garlic, minced
- 1 tsp. fresh basil, chopped
- 1/2 tsp. dried oregano
- 1/2 cup Cara Mia Artichoke Hearts, in water, roughly chopped
- 1/3 cup Cara Mia Sun-Dried tomatoes
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 2 cups fresh spinach leaves, packed
- 1/4 cup feta cheese crumbles
Directions
- Turn the oven broiler on to high. Lightly beat the eggs in a small bowl with the salt and pepper. Set aside.
- In a 10-inch oven safe skillet, heat the STAR Extra Light Olive Oil. Add the onions and garlic with a small pinch of salt and stir. Cook for about 4 minutes, until the onions begin to soften. Add the basil, oregano, artichoke hearts and sun dried tomatoes. Cook for an additional 4 minutes until the mixture is very fragrant. Add the salt and pepper and the spinach. Stir occasionally, allowing the spinach to wilt.
- Flatten the mixture to cover the bottom of the pan. Pour in the eggs and make sure to cover all of the mixture in the pan. Let the eggs cook for about 2 minutes, they will begin to set. Sprinkle the feta cheese on top and cook for an additional 2 minutes. Place the pan into the oven and let the frittata broil for about 5 minutes until the eggs are fully cooked and the edges are browned.
Wednesday, April 10, 2013
STAR Honey Mustard Dressing
Making your own salad dressings at home is super easy and delicious. This Honey Mustard Dressing is tasty on all types of salads including cabbage and is also great as a glaze for grilled fish or chicken, just brush on during the last few minutes of cooking.
Ingredients:
1/4 cup apple cider vinegar
1/4 cup STAR Golden Balsamic Vinegar
1/3 cup Dijon mustard
3 tbsp honey
Salt and pepper to taste
1 cup STAR Extra Light Olive Oil
1 tbsp chopped fresh tarragon (or try fresh dill or chives)
Directions
Whisk everything but STAR Extra Light Olive Oil together. Drizzle STAR Extra Light Olive Oil in while continuing to whisk. Mix in tarragon.
Makes about 2 cups, plenty for several salads plus extra left over. This is also great as a glaze for grilled fish, brush on during the last few minutes of cooking.
Ingredients:
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| STAR Honey Mustard Dressing |
1/4 cup apple cider vinegar
1/4 cup STAR Golden Balsamic Vinegar
1/3 cup Dijon mustard
3 tbsp honey
Salt and pepper to taste
1 cup STAR Extra Light Olive Oil
1 tbsp chopped fresh tarragon (or try fresh dill or chives)
Directions
Whisk everything but STAR Extra Light Olive Oil together. Drizzle STAR Extra Light Olive Oil in while continuing to whisk. Mix in tarragon.
Makes about 2 cups, plenty for several salads plus extra left over. This is also great as a glaze for grilled fish, brush on during the last few minutes of cooking.
Monday, March 25, 2013
Making Sushi Rolls at Home!
Making Sushi Rolls at home can be a lot of fun to roll. 
Ingredients
5 cups of cooked sushi rice
1/4 cup of STAR Seasoned Rice Vinegar
1 tablespoon of sugar
1 teaspoon of sea salt
seaweed or soy sheets
For Fillings:
Vegetables like cucumbers, carrots, or avocados cut in strips
Crab
Chicken
Fish
Preparing the vinegar mixture
1. Combine the rice vinegar, sugar and salt in a small sauce pan. Dissolve over medium heat using a small whisk. Don’t allow the mixture to reach a boil.
2. Allow the vinegar solution to cool.
3. Sprinkle vinegar mixture evenly over the rice and fold it into the rice with the spatula. Don’t stir as this will break the grains.
4. As you fold the rice use one hand to cool the mixture with a fan. This might take about 10 minutes.
Take a bamboo mat or piece of plastic wrap, then add the seaweed or soy sheets, spread the sushi rice, add your favorite ingredients and roll!
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