dahlias & cockscomb for color, marcona almonds for nibbling, pellegrino
& a pitcher of mimosas set on the coffee table
a simple standby - cheese, crackers & concord grapes
sweet treats displayed on my desk: sour cream coffee cake, pecan cookies with spiced-caramel
& a bowl of pastel-hued macaroons
glasses & extra fresh-squeezed juices arranged atop an antique wooden armoire
quiche for the cutting - mushroom, thyme & caramelized onion
and Swiss chard with fresh ricotta and parmesan
For a quick bonus, here's the recipe for the Swiss chard, ricotta & parmesan frittata above.
Swiss Chard, Ricotta & Parmesan Frittata
serves 8 to 10
2 teaspoons extra virgin olive oil
1 small shallot minced
1 bunch rainbow Swiss chard, stems cut and set aside
3/4 cup fresh ricotta
1/2 cup freshly grated parmesan cheese divided *I had pecorino romano cheese on hand and used that instead
pinch of cayenne pepper
1/4 teaspoon nutmeg
Preheat the oven to 375. In a large saute pan, cook Swiss chard stems with 1 tablespoon of water for about 2 minutes. Set aside in a small bowl. Heat olive oil in pan and saute shallots for 1 minutes on medium-high heat. Add in Swiss chard leaves and stems and saute for 3 to 4 minutes until soft and wilted.
In a mixing bowl, whisk together eggs, ricotta, and half of the parmesan, cayenne pepper and nutmeg. Add in Swiss chard and shallots and mix well.
In a tart or pie pan, pour in egg-Swiss chard mixture and sprinkle the remaining parmesan cheese over top. Bake for 25-30 minutes until the top is golden brown.