Food Network Magazine - (02)January-February 2020

weeknight

cooking

FETA AND DILL FRITTATA

ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4

8 large eggs

½ cup plain whole-milk yogurt

¼ cup roughly chopped fresh dill

½ teaspoon ground turmeric

Kosher salt and freshly ground pepper

¼ cup extra-virgin olive oil

2 scallions, sliced

⅓ cup crumbled feta cheese

3 Persian cucumbers

2 teaspoons fresh lemon juice

2 whole wheat pitas

¼ cup pomegranate seeds

1. Preheat the oven to 350 ̊. Whisk the eggs, ¼ cup yogurt, the
   dill, turmeric, ½ teaspoon salt and a few grinds of pepper in a
   large bowl. Heat 3 tablespoons olive oil in an 8-inch ovenproof
   nonstick skillet over medium heat. Add the scallions and cook,
   stirring, until softened, about 30 seconds. Pour in the egg mixture.
   As the edges start to set, scrape them with a rubber spatula and
   push the cooked egg toward the middle of the pan. Continue
   doing this until the eggs are about half cooked, 2 to 3 minutes,
   then stop stirring and let the edges set, about 30 seconds.
   Sprinkle the feta on top.


2. Transfer the skillet to the oven and bake until the frittata is set
   and just a little soft in the middle when pressed, 13 to 15 minutes.
   Let cool in the skillet for a few minutes, then slide out onto a
   cutting board.


3. Meanwhile, slice the cucumbers and toss with ¼ teaspoon salt
   in a medium bowl. Let sit 5 minutes, then drain off any liquid.
   Stir in the remaining ¼ cup yogurt and the lemon juice. Season
   with salt and pepper.


4. Warm the pitas in the oven, about 3 minutes; tear into quarters.
   Cut the frittata into wedges and divide among plates along with
   the cucumber salad and pita. Top the cucumber salad with the
   remaining 1 tablespoon olive oil and the pomegranate seeds.
   Per serving: Calories 430; Fat 28 g (Saturated 8 g); Cholesterol 387 mg;
   Sodium 801 mg; Carbohydrate 26 g; Fiber 3 g; Sugars 6 g; Protein 19 g

HOT-AND-SOUR SHRIMP NOODLE SOUP
ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4

Kosher salt
1 tablespoon unrefined coconut oil
3 tablespoons red curry paste
4 teaspoons fish sauce
2 teaspoons packed light brown sugar
3 cups low-sodium chicken broth
1 cup cherry tomatoes
2 heads baby bok choy
1 cup fresh cilantro
12 ounces dried flat rice noodles
2 tablespoons fresh lime juice
¾ pound peeled and deveined medium shrimp

1. Bring a large pot of salted water to a boil. Heat the coconut oil
   in a large saucepan over medium heat. Stir in the curry paste,
   fish sauce and brown sugar and cook, stirring, until the mixture
   darkens and starts sticking to the pan, about 1 minute. Add
   the chicken broth and 3 cups water. Bring to a boil, then
   reduce the heat and simmer 5 minutes.


2. Meanwhile, halve the cherry tomatoes. Cut the bok choy into
   1-inch pieces and chop half the cilantro.


3. Add the rice noodles to the pot of boiling water and cook
   as the label directs. Drain the noodles and divide among bowls.


4. Add the lime juice to the broth mixture; season with salt. Stir
   in the tomatoes and cook until softened, about 1 minute. Add the
   shrimp, bok choy and chopped cilantro. Cook until the shrimp
   is opaque, 1½ to 2 minutes. Ladle the soup over the noodles and
   top with the remaining cilantro.

Per serving: Calories 480; Fat 5 g (Saturated 3 g); Cholesterol 137 mg;
Sodium 924 mg; Carbohydrate 85 g; Fiber 2 g; Sugars 5 g; Protein 23 g

VEGETARIAN

DINNER

58 FOOD NETWORK MAGAZINE ●JANUARY/FEBRUARY 2020