Master of the Dental Makeover
This potato frittata is packed with fresh herbs and vegetables. Dill havarti adds a creamy, mild flavor to the dish. The frittata releases easily from the cast-iron pan, revealing a savory crust on the bottom that adds flavor and texture.
Dr. Richard Lestz, a r. Richard Lestz, a dentist with over dentist with over 25 years experience 25 years experience in dental cosmetics, implants in dental cosmetics, and general dentistry, implants and general dentistry, has a unique calling has a unique calling ccaarrdd.. Above a capttiionn,, wwhhicichh rreads “dento-faciiaall ssyymmmmeetrtryy,”,” iit shows horrii-zzoonntatall aand vertical lliinneess ddrarawwnn tthrrough a ffaccee.. WWhhaattddooeesstthis have tto ddoo wwitihthDrr.. Lestz’s speciiallttyy,, yyoouumaayyaasskk??Pllenty. “T“hTesheesleines lainreespropaorertional proportional and symmetrical,” and symmetrical,” he explains. he explains. “Faces that we “Faces that we consider consider to be beautiful, or to be beautiful, or ideal, ideal, fit into these lines. fit into these lines. When When teeth are crooked or teeth are crooked or missing altogether, there missing altogether, there isisaalolsossosfobfonbeonaendanodtheorther supporting ssutprupcotrutirnegs, swtrhuiccthurems,aywhciacuhsemtahye csahuaspee thoef tsheapfaecoeftothceoflalacpesetoincwolalardpsaenidnwveartdiacnadllyv.eBrtyiccaollsym. eBtiycalcloysrmeceotincsatlrluyctrinecgotnh-e steruecthtinagndththeeitreestuhppaonrdtinthgesirtrusuctpuproerst,inwge sctraunctaucrheise,vweeacmanoraecheisetvhetaicm, hoeraeltehsythaent-d icy,ohuethalftuhlyaapnpdeayroauntchef.u”l appearance.”
Dr. Lestz, a diplomate
Dr. Lestz, a diplomat of the International of the International Congress of Oral Implantologists Congress of and a Oral Implantologists member of the American and a member of the Academy of Cosmetic American Academy Dentistry, is a of Cosmetic Dentistry, master of the dental misaakemoavsetre.r of thDeednetna-l itmalplmanatks,eoovrer.arDtifiecnital riomopt larneptsl,acoermeanrtti,ficairael trhoeot rraeppildalcyemgernotw, ianrge atlhternraatpividelyto gbrroiwdginegs aanltderpnarttiivael dteontburiedsgetos raenpdlapcaertmiailsdsiengtutreesthto. Drerp. lLaceestzmcisasningqutiecektlhy. dDert.erLmeisntze icfanyoquuaicrkelya cdaentedrimdaitnee fiof rytohue aprreoacceadnudried,ataenfdorthtehne pemrocedure, ploy the latest implant and then employ technology. the latest implant Dr. Lestz also specializes technology. in tooth
Dr. Lestz also specializes whitening and bonding in and cosmetics such as porcelain veneers,
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If you’re in need of an easy Easter dessert that’s guaranteed to be a crowd-pleaser, look no further: These one-bowl Easter egg blondies are studded with a layer of creamy milk chocolate Cadbury mini eggs. They have a chewy, fudgy texture and a rich butterscotch flavor. Best of all, there’s no mixer required. This dessert comes together in one bowl with just 10 minutes of prep and a handful of basic pantry ingredients that you may already have on hand.
Remember these helpful tips as you’re mixing together a batch of blondies.
It’s OK if the butter isn’t melted all the way: The butter will continue to melt as it cools. You can also give it a little stir with a flexible spatula.
Use the butter wrapper to grease the pan: Because this recipe calls for a whole stick of butter, you can use the leftover wrapper to grease the baking pan.
Reserve some chocolate eggs for topping: Don’t fold all of the chocolate eggs into the batter. Plan to reserve about ¼ cup and gently press them into the batter after it’s been spread in the baking pan. It will make for a pretty, colorful top.
Any candy-coated bite-size chocolate eggs will
work: This recipe calls for Cadbury mini eggs, but other brands of bite-size chocolate eggs with a hard candy coating will also work.
POTATO FRITTATA
Makes: 8 servings
Active time: 2 5 minutes
Total time: 4 0 minutes
1 2 large eggs
½ cup half-and-half
½ cup whole milk
¾ cup shredded dill havarti cheese
3 tablespoons chopped fresh herbs (such as chives, parsley and/or dill), plus more for garnish 2 tablespoons grated Parmesan cheese
½ teaspoon kosher salt
½ teaspoon black pepper
½ cup chopped pancetta (about 2 ounces) 1 tablespoon extra-virgin olive oil
1 cup chopped, scrubbed Yukon Gold potatoes
½ cup thinly sliced scallions
½ cup chopped red bell pepper
2 cups lightly packed baby spinach, coarsely chopped
1 . Heat oven to 4 2 5 degrees. Whisk eggs, half-and-half, milk, havarti, herbs, Parmesan, salt and ground pepper together in a large bowl until combined.
2 . Cook pancetta and oil in a large cast-iron skillet over medium heat, stirring occasionally, until pancetta is just golden, about 5 minutes. Add potatoes, scallions and bell pepper; cook, stirring occasionally, until the potatoes are golden and tender, about 6 minutes. Add spinach; cook, stirring occasionally, until wilted, about 1 minute.
3 . Pour the egg mixture over the vegetables in the pan, shaking the pan gently to evenly distribute the egg mixture over the vegetables. Cook, undisturbed, until the edges are just set, about 2 minutes.
4 . Transfer the pan to the oven; bake until the center is set, 1 2 to 1 5 minutes. Cut into 8 wedges and garnish with additional herbs, if desired.
Recipe nutrition per serving: 247 calories, total fat: 1 7 g, saturated fat: 8 g, cholesterol: 3 0 3 mg, carbohydrates: 7 g, fiber: 1 g, total sugars: 3 g, protein: 1 5 g, sodium: 4 6 4 mg, potassium: 1 8 8 mg, phosphorus: 1 8 7 mg, iron: 2 mg, folate: 4 2 mcg, calcium: 1 8 2 mg, vitamin A: 1 8 9 1 IU, vitamin C: 2 2 mg, vitamin D: 7 0 IU
On one cold, rainy morning, I was doing errands and hadn’t eaten breakfast. I stopped in a little coffee shop and eyed a lush, blueberry quick bread in the window. I asked for a slice along with a foamy cappuccino. As I took a bite, I wondered how the baker had developed such a rich, moist quick bread. I asked the baker and discovered that his trick was using ricotta cheese. He said it offered a creaminess and moistness that other dairy products like buttermilk or sour cream didn’t achieve.
As I left the coffee shop, I decided I was going to reproduce this happy bread that felt like a burst of springtime with its lemony zest and extract. My take on that cafe’s quick bread is a cinch to put together. Combining lemon and vanilla extracts add to the loaf a bump of subtle tartness and sweetness.
Serve it for breakfast, for a snack, at tea time or as a pick-me-up when your energy is waning. This would also be wonderful for Mother’s Day brunch.