Rural Missouri - August 2018 - 27

Summer
Orzo Salad

Summer Orzo Salad
8 ounces dried orzo pasta
8 ounces feta cheese, coarsely crumbled
2 cups roma tomatoes, chopped
1/2 cup kalamata olives, chopped
1 tablespoon fresh basil, chopped
1/3 cup olive oil
3 tablespoons lemon juice
1 small clove garlic, minced
1/2 teaspoon fresh oregano, chopped
Salt and pepper to taste

Prepare orzo pasta according to package directions; drain. Rinse with cold water; drain again. Transfer pasta to a large bowl. Cover and chill in the refrigerator for at least an hour. When ready to serve, add feta cheese, tomatoes, olives,
basil and parsley to the chilled pasta; stir to combine.
In a jar with a lid, combine the olive oil, lemon juice, garlic and oregano.
Shake well to combine. Pour dressing over pasta mixture and toss to coat. Season to taste with salt and pepper. Cover; chill in the refrigerator for at least two
hours before serving.

Garden Frittata

4 large eggs
6 large egg whites
1/2 cup grated Romano cheese, divided
1 tablespoon sage, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon olive oil
1 small zucchini, sliced
2 green onions, chopped
2 to 3 plum tomatoes, thinly sliced
Heat broiler.
In a large bowl, whisk eggs, egg whites, 1/4 cup cheese, sage, salt and pepper until blended.
In a 10-inch oven-safe skillet coated with cooking spray, heat oil over medium-high heat. Add zucchini and green onions; cook 2 minutes, stirring several
times during process.
Reduce heat to medium-low. Pour in egg mixture. Cook, covered, for 5 to 7
minutes or until eggs are nearly set. Uncover; top with tomatoes and remaining
cheese. Broil 3 to 4 inches from heat source for 2 to 3 minutes or until eggs
are completely set. Let stand 5 minutes. Cut into wedges and serve while hot.

Breakfast
Tomato Strata

Breakfast Tomato Strata

2 tablespoons butter
4 cups grape tomatoes or cherry tomatoes
2 cups zucchini, sliced
8 cups dry French or Italian bread cubes or make your own (see note below)
3 cups Swiss cheese, shredded
8 eggs
3 cups milk
1/4 cup fresh ﬂat-leaf Italian parsley, minced
1/4 cup fresh basil, minced
1 tablespoon fresh chives, minced
1 teaspoon garlic salt
1/2 teaspoon black pepper
In a large skillet, melt butter over low heat. Add tomatoes and zucchini. Cook
for 5 to 7 minutes, stirring occasionally or until tomatoes begin to lose their
ﬁrm round shape; remove from heat.
Place half of the bread cubes in a greased 3-quart baking dish. Top with half
of the zucchini mixture and half of the cheese. Repeat layers with remaining
bread cubes, zucchini mixture and cheese.
In a large bowl, whisk together eggs, milk, parsley, basil, chives, garlic salt
and black pepper. Carefully pour egg mixture evenly over bread mixture in
dish. Using the back of a spoon, gently press down on layers. Cover and chill at
least 2 hours or up to 24 hours.
When ready to bake, remove casserole from fridge. Heat oven to 325 degrees.
Bake for 55 to 65 minutes or until puffed, golden and set. Let stand for 10 minutes before serving.
Note: To dry your own bread cubes, heat oven to 300 degrees. Using a serrated knife, cut bread into 1-inch cubes. Arrange cubes in a single layer on a
baking pan. Bake for 10 to 15 minutes or until lightly browned, stirring once
or twice.

Food prepared by the culinary students from:

More content inside
our digital edition
www.ruralmissouri.coop

Nichols Career Center provides career and
technical education to students from 11 area
high schools in the Jefferson City region.

AUGUST 2018 | RURALMISSOURI.COOP

http://www.ruralmissouri.coop http://www.pinterest.com/ruralmissouri http://www.RURALMISSOURI.COOP

Table of Contents for the Digital Edition of Rural Missouri - August 2018