Home: Secret Garden: Recipes

Spinach-and-Potato Frittata 
serves 4

1 Tbsp. olive oil
4 small red potatoes, sliced
2/3 c. torn fresh spinach
1 Tbsp. sliced green onion
tsp. crushed garlic
Salt and pepper to taste
4 eggs
1/2 c. milk
1/4 c. plus 1/3 c. shredded gruyère cheese

Heat olive oil in medium skillet over medium heat. Carefully add potatoes. Cover and cook for approximately 10 minutes, until tender but still firm. Mix in spinach, green onions and garlic. Season with salt and pepper. Continue to cook until spinach is wilted. Beat eggs and milk in a medium bowl. Stir in c. gruyère. Carefully pour over vegetables in skillet. Sprinkle with remaining gruyère. Reduce heat to low and cover. Cook 5-7 minutes, until eggs are firm. If desired, refrigerate overnight, and reheat before serving.

Cheddar-Apple Scones
serves 8

2 c. flour (Talula’s uses King Arthur)
2 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
8 Tbsp. cold, unsalted butter, cut into half-inch pieces
4 Tbsp. shortening, cut into half-inch pieces
1/2 c. buttermilk, shaken
1 1/4 c. shredded cheddar cheese, divided
1 c. diced apple, quarter-inch dice, leave skin on
1 egg, beaten (for glaze)

Preheat oven to 425˚F, with rack in center position. Set stand mixer to “stir” and incorporate flour, sugar, baking powder and salt. Stir in butter and shortening until the largest pieces are the size of peas. Add buttermilk, apple and 1 cup of cheddar, and mix until moist. Turn dough onto lightly floured surface. Pat into a flat disk, approximately 8 inches in diameter and 1 inch thick. If desired, wrap in plastic and refrigerate overnight. Brush top with beaten egg, then press in remaining cheddar. Cut into 8 wedges and place on parchment-lined baking sheet. Bake until golden brown, approximately 20-25 minutes.