Rae Udy

RECIPES: Bruschetta, Easy Frittata, Au Gratin Spring Vegetables, Caffe Latte

By Rae Udy

Spring is a great time for a party and fresh spring vegetables are the perfect centerpiece for a light brunch or dinner party.
Bruschetta made with ripe plum tomatoes and spring green onions is a great appetizer to start the party.
Easy Frittata and Au Gratin Spring Vegetables bake in the oven while you visit with guests. Serve with a simple crisp salad to round out a festive meal.
Caffe Latte is so simple to make your guests won’t believe its from the microwave. This frothy coffee will make a great end to a great vegan or vegetarian party or brunch.

BRUSCHETTA
8 plum tomatoes, chopped
4 green onions, chopped fine with tops
2 Tablespoons chopped fresh basil
1 clove garlic, minced
2 Tablespoons lemon juice
1 Tablespoon olive oil
36 whole wheat crackers
¼ (one-quarter) cup Parmesan cheese or Soy Parmesan cheese
Mix tomatoes, onions, basil, garlic, lemon juice and olive oil. Top crackers with a heaping tablespoon of bruschetta and sprinkle with cheese. Place on cookie sheet and bake in a preheated 400 degree oven for five minutes or until cheese melts. Serves twelve.

AU GRATIN SPRING VEGETABLES
1 cup skim milk or soy milk
2 Tablespoons flour
1 cup shredded low-fat cheddar cheese or soy cheese
5 cups mixed fresh spring vegetables – baby carrots, snow peas, pearl onions
½ (one-half) cup bread crumbs
Stir milk and flour together in a small saucepan. Cook over medium heat until thick and creamy, do not allow to boil. Add cheese and stir to melt. Place prepared vegetables in a large baking dish and pour cheese mixture over. Sprinkle with bread crumbs and bake in a preheated 350 degree oven for about forty minutes or until vegetables are tender. Serves ten to twelve.

EASY FRITTATA
1 Tablespoon olive oil
1 large bunch fresh asparagus
8 eggs or soy egg substitute
¼ (one-quarter) cup skim milk or soy milk
½ (one-half) cup shredded cheddar cheese or soy cheddar cheese
Place olive oil in an ovenproof skillet. Clean and cut asparagus into bite-size pieces and arrange in skillet. In a mixing bowl, beat eggs, milk and cheese together. Gently pour over asparagus. Bake in a preheated 350 degree oven for twenty-five minutes or until well set. Cut into wedges to serve eight.

CAFFE LATTE
For each cup: Heat half a mug of skim milk or soy milk in the microwave until hot but do not boil. Remove from microwave and stir briskly with a wire whisk to create form. Fill cup with fresh brewed strong coffee. Serve hot.