Kale and quinoa salad from Gayle's Bakery & Rosticceria, in Capitola, Calif., makes a great summer dish.
A slice of frittata from Gayle's can be served warm or at room temperature.
LOS ANGELES -- Dear SOS: I recently visited the beautiful little town of Capitola, next to Santa Cruz on the California coast. Gayle's Bakery & Rosticceria is a special place. Along with mouth-watering baked goods, I enjoyed two delicious dishes: a kale and quinoa salad and a very yummy artichoke frittata. Could you please try to get the recipes? -- Donna Sloan, Los AngelesDear Donna: Gayle's was happy to share both recipes with us, which we've adapted.Quinoa and Kale SaladServes 4 to 6. Prep time, 40 minutes, plus cooling times. Adapted from Gayle's Bakery & Rosticceria.
1 1/4 cups quinoa, well rinsed under running water 1/2 cup plus 2 tablespoons extra-virgin olive oil, divided 3/4 cup drained canned garbanzo beans 1 tablespoon plus 1/2 teaspoon ground cumin Kosher salt 1 cup kale (preferably dinosaur or dacinato), stemmed and cut in ribbons 1/2 cup chopped celery 1/3 cup currants 1/4 cup cut jarred piquillo peppers, drained and cut into strips 3 tablespoons chopped green onions
2 tablespoons chopped parsley
Zest and juice of 1 lemon 1/4 teaspoon black pepper 2 tablespoons red wine vinegarCOOK the quinoa in a large pot of boiling salted water until tender, about 15 minutes. Drain well, fluff on a rimmed baking sheet and set aside to cool.ADD 2 tablespoons olive oil and the garbanzo beans in a saute pan heated over medium-high heat until hot, sprinkling over the ground cumin and a pinch of kosher salt. Sauté until the beans are lightly colored and aromatic. Remove from heat and set aside to cool.TOSS the quinoa in a large bowl with the garbanzos, kale, celery, currants, piquillo peppers, green onions, parsley and lemon zest with quinoa.
TO MAKE the dressing, whisk together the remaining one-half cup olive oil, red wine vinegar and the juice from the zested lemon, three-fourths teaspoon (or to taste) kosher salt and black pepper.ADD the dressing to the salad, a few tablespoons at a time, tossing to coat. You might not use all of the dressing. Taste and season if desired. This makes about 5 1/2 cups salad.Nutrition information: Per serving: 399 calories, 8 grams protein, 36 grams carbohydrates, 5 grams fiber, 26 grams fat, 3 grams saturated fat, 0 milligrams cholesterol, 8 grams sugar, 291 milligrams sodium.Artichoke and Sun-Dried Tomato FrittataServes 12. Prep time, 1 hour, plus cooling time. Adapted from Gayle's Bakery & Rosticceria.
3 cups drained, coarsely chopped canned artichoke hearts (canned in water) 1 cup chopped sun-dried tomatoes 1/3 cup chopped fresh chives 1 cup julienned basil 1/3 cup chopped fresh parsley 3 cups grated sharp white cheddar cheese 1/2 cup finely grated Parmesan 15 eggs 2 cups heavy cream 3/4 teaspoon kosher salt 1/8 teaspoon black pepperHEAT the oven to 350°. Butter a 12- by 9-inch casserole dish.TOSS in a bowl, the artichokes, tomatoes, chives, basil and parsley and the cheddar and Parmesan cheeses together gently. Spread evenly in the dish.WHISK together the eggs, cream, salt and pepper. Pour over vegetable mixture.PUT the frittata in a larger pan, and add enough hot water to reach halfway up the side of the frittata dish.BAKE until the top is lightly golden, then cover with foil and continue baking until the frittata is set (a knife inserted should come out clean), 40 to 50 minutes. Cool slightly before slicing. Serve warm or at room temperature.Nutrition information: Per serving: 388 calories, 19 grams protein, 8 grams carbohydrates, 1 gram fiber, 31 grams fat, 18 grams saturated fat, 320 milligrams cholesterol, 2 grams sugar, 538 milligrams sodium.