teaspoons warm water6 tablespoons orange marmalade
blood oranges, peeled and cut into wheels (see below)
Citrus Tartines
PREHEAT THE OVENPreheat the oven to 400˚F. Line a rimmed baking sheet with parchment paper.
PREPARE THE PASTRYOn a lightly floured work surface, gently roll out the puff pastry into a 9-inch square. Using a sharp paring knife, cut the pastry into 4 equal squares.Place thepastry squares well apart on the prepared baking sheet. Beat the egg with teaspoon of the water and brush the entire surface of each square with the mixture.
BAKE THE TARTINESBake thepastry shells for 7 minutes. Removethe pan fromthe oven and spread tablespoon of the marmalade over each shell. Arrange the orange slices in a single layer over the marmalade, trimming them to fit if necessary. In a small bowl, mix the remaining 2 tablespoons marmalade with the remaining teaspoon water and brush over the oranges. Return the pan to the oven. Bake until the pastries are golden brown, about 0minutes longer.Servewarm.
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Marmalade-glazed wheels of blood orange caramelize atop buttery pastry squares in these tasty tarts. Swap in any of your favorite fruits with a matching jam or jelly. Try sliced apples or peaches, fresh berries, or halved apricots.
Using a small, serrated knife, cut a thick slice from the top and boom of each citrus fruit.
Stand each fruit upright.Following its curve, cut off the peel in thick slices.
Set the fruit on its side and cut crosswise into slices, discarding any seeds.
27
Breakfast
Learn to make the smoothies here, then experiment with your own favorite ingredients and serving ideas. Try layering different flavors, rimming glasses like party drinks, or swirling flavors together. To rim glasses like these, run an orange slice around the glass rim, then dip it in a saucer filled with toasted shredded coconut (as here) or turbinado sugar.
Fruity Smoothies
LAVA FLOW
In a blender, combine cup ice cubes,3 bananas,
cup frozen diced pineapple, 1/ cups whole milk ornut milk, and3 tablespoons coconut cream. Blend until smooth, then divide among 3 glasses. Add cup thawed frozen sweetened strawberries to the blender and blend untilsmooth, then divide among the glasses.
makes3
servings
MANGO SMOOTHIE
In a blender, combine cup ice cubes,2 bananas, 4 cups fresh or thawed frozen mango cubes, / cup low-fat vanilla yogurt, and cup orange juice. Blend until smooth.
PINEAPPLE SMOOTHIE
In a blender, combine cup ice cubes,
2 bananas, 4 cups fresh or thawed frozen pineapple cubes, / cup low-fat vanilla yogurt, and cup orange juice. Blend until smooth.
BERRY BLAST
In a blender, combine cup ice cubes,2 bananas, 4 cups frozen mixed berries, /cup low-fatvanilla yogurt, 1/ cup red grapes, and cup coconut water.Blend until smooth.
TROPICAL GREENIn a blender, combine cup ice cubes, 2 bananas, 3 cups frozen mangoes, cup firmly packed spinach leaves, and cup coconut water. Blend until smooth.
29
Breakfast
makes
6-12
servings
Cooking spray1/ package (1/2oz) frozen spinach leaves or cup frozen loose spinach leaves4 bacon slices, thinly sliced crosswise tablespoons thinly sliced green onion
8 large eggs1/ cup milk3/ cup shredded Monterey jack cheese
Bacon, Egg & Spinach Muffin Cups
PREPARE THE MUFFIN PANPreheat the oven to 375°F. Coat the 2 cups of a standard muffin pan with cookingspray
PREPARE THE EGG MIXTURERinse the frozen spinach in a colander with cold running water for 0–20 seconds, then let it thaw while you cook the bacon. In a frying pan, fry the bacon over medium heat, stirring often, until lightly browned on the edges, 3–4 minutes. Transfer the bacon to a paper towel–lined plate and pour off all but tablespoon of the bacon fat in the pan. Return the pan to low heat, add the green onion, and cook, stirring, for minute. Add the onion to the plate with the bacon. In a bowl, whisk the eggs and milk until blended. Squeeze the spinach drywith your hands and add to the eggmixture.Add the cheese, bacon, andgreen onion. Stir gently until mixed.
COOK THE MUFFINSDivide the egg mixture evenly among the prepared muffin cups.
Bake until the eggs are puffy and set, 20–22 minutes. Serve warm or at room temperature.
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Bake these easy egg cups for a healthy breakfast one day and you’ll have enough left over for quick snacks throughout the week. Refrigerate the leftover cups, then reheat in the microwave. For a lighter version, use turkey bacon and swapin purchased egg whites for half the eggs.
30Breakfast
makes6
servings
Leek, Potato &Gruyère Frittata
COOK THE LEEKIn a large ovenproof frying pan, warm tablespoon of the oil over medium-lowheat. Add the leek and cook, stirring occasionally,until tender,about 5 minutes. Transfer toa plate and set aside.
COOK THE POTATOESAdd the remaining tablespoon oil to the pan and return to medium-low heat. Add the sliced potatoes and use a sturdy, heatproof spatula to turn the potatoes, evenly coating them with oil. Cook, turning as needed with the spatula, until tender andlightly browned, about 5 minutes. Add the cooked leeks to the potatoes and turn gently to mix.
COOK THE EGG MIXTUREWhisk together the eggs, salt, and pepper. Gently whisk in the cheese. Pour the egg mixture over the potato mixture, distributing the cheese and potatoes evenly in the pan. Cook over medium heat until the eggs begin to set at the edges, –2 minutes. Using the spatula, lift the cooked edge of the frittata and tilt the frying pan to allow the liquid egg on top to flow underneath. Continue cooking, occasionally lifting the frittata and tilting it again, until the top is almost set, about 4 minutes longer. Meanwhile, place a rack in the middleof the oven and preheat the broiler.
BROWN THE FRITTATAPlace the frittata under the broiler until the frittata puffs and turns golden brown, –2 minutes. Cut into wedges and serve.
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To make a classic one-pan frittata, well-beaten eggs and filling ingredients are first cooked in a frying pan