Good Morning Everyone!

We are trying to keep it light and easy here at home because before you know it, the holidays will be upon us and of course that means mega-calories! Yesterday we enjoyed a delightful meal of grilled tuna steaks and it just hit the spot...not too heavy and filling enough.

Tonight we will enjoy a delicious Vegetable Fritatta and a Cranberry Pecan Salad with Fresh Lemon and Oregano Vinaigrette.

This fritatta is baked in a springform pan and it is high and mighty as well as rich in flavor. I had first tasted it in a gourmet shop in Plantation, Fla. when I lived there many years ago. It was outstanding! I sort of "coaxed" the origin of it from an employee there and found it in the Stern's book posted below.

This particular book traces the origins and where to find GREAT regional food all across the U.S. The Stern's, I must say, have a very discriminating palate...they love good cooking. They also tell us where to find it in our travels as well sharing these mouth-watering recipes. I would recommend their books to all.

Happy Cooking! Gina

Vegetable Fritatta
serves 6-8

from Michael and Jane Stern'
Real American Food

1 c. sliced and halved zucchini
1 c. sliced mushrooms
3/4 c. chopped green bell pepper
3/4 c. chopped onions
1 clove garlic, minced
3 T. olive oil
6 eggs
1/4 c. cream
1 lb. cream cheese
2 c. cubed white bread, crusts removed
1 1/2 c. grated sharp Cheddar cheese
1/2 t. salt
1/2 t. pepper

Saute zucchini, mushrooms, bell pepper, onion and garlic in oil til barely soft. Cool.

Preheat oven to 350. Beat eggs and cream together in a large bowl. Add cream cheese in pinches. Add bread, cheddar and cooled veggies. Add salt and pepper. Pour mixture into a well-buttered 10-inch springform pan. Bake 55 mts. Let stand 10-15 mts. before serving.Cranberry Pecan Salad with Fresh Lemon and Oregano Vinaigrette

washed and cut-up greens
1/2 c. dried cranberries
1/4 c. pecans, cut-up
1/2 peeled and sliced cucumber
1/2 tomato, cut-up

Vinaigrette:
In a med. bowl, combine the zest of 1 lemon, the juice of 2 lemons, 1 small shallot, minced, 1 T. parsley, 1 t. Dijon mustard, 1/2 t. dried oregano, and 1/2 t. sugar. Slowly pour in 1 c. olive oil, whisking constantly. Season with salt and pepper to taste. Refrigerate until ready to use.

Makes 1 1/2 c. of dressing.