Amanda Freitag’s South Beach-Inspired Brunch Recipes (Access Hollywood Live)

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Chef Amanda Freitag

FIRST PUBLISHED: January 28, 2013 12:31 PM EST

MIAMI, Fla. --

Chef Amanda Freitag – an alum of Food Network’s “Chopped” and “The Next Iron Chef” – stopped by Access Hollywood Live in Miami on Monday, where she showed Billy Bush and Kit Hoover some mouth-watering recipes to put a South Beach twist on brunch!

Here are the recipes featured on the show:

KALE & BLACK BEAN SALAD WITH AGED GOAT CHEESE

(Serves 4)

1/2 cup cooked black beans

1 bunch Tuscan Kale, finely chiffonade

2 limes, juiced

1 garlic clove, sliced thin

2 Tbsp extra virgin olive oil

1/4 cup fresh pomegranate seeds

1/4 cup aged goat cheese, shaved (sub parmesan cheese)

METHOD:

Drain the beans of any excess water through a colander and place into a bowl, season with salt and pepper.

Remove the ribs from the kale and chiffonade finely and place into a large mixing bowl. Add lemon juice, garlic, olive oil and pomegranate seeds and mix thoroughly. Add in the beans and season with salt and pepper to taste. Divide the salad onto 4 deep plates or bowls and garnish with the shaved goat cheese to serve.

*****

KALE, EGG WHITE, YUCCA FRITATTA

(Serves 4-6)

3 Tbsp. extra virgin olive oil

8 oz egg whites

1.5 cups kale, cooked & chopped

2 scallions, chopped thinly

1/2 cup cooked Yucca, thinly sliced

1/2 cup ricotta cheese

Salt & pepper to taste

METHOD:

Preheat oven to 375 degrees. In a large 10 inch non-stick oven ready skillet heat 3 Tbsp olive oil over medium heat. In a bowl, combine the egg whites, cooked kale, yucca and ricotta and beat together. Add the chopped scallion to the oil and sauté for one minute. Add the egg white vegetable mixture into the pan. Let the sides and the bottom of the frittata cook stovetop and then place in the oven to finish cooking. Cook the frittata for 8-10 minutes or until center is firm. Remove from the oven and let cool slightly. Cut into wedges and serve with fresh avocado slices.

Optional: serve with hot sauce or pickled cherry peppers

*****

BRUNCH GREEN JUICE ELIXIR

(Serves 4)

2 cups curly kale, washed

2 cups pineapple cubed

1 cucumber, halved

1 lime, peeled

METHOD:

In a vegetable juicer run all ingredients through, alternating for equal mixing. Remove and serve in tall glasses with a lime wedge or thin slice of cucumber.

(All recipes courtesy Chef Amanda Freitag)

For information on the South Beach Food & Wine Festival, which Chef Freitag is promoting, click here.

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