Restaurant recipes: Salad and frittata from Gayle’s in Capitola

The frittata is made with artichoke and sun-dried tomato.
(Glenn Koenig / Los Angeles Times)
Los Angeles Times

Dear SOS: I recently visited the beautiful little town of Capitola, next to Santa Cruz on the California coast. Gayle’s Bakery & Rosticceria is a special place. Along with mouth-watering baked goods, I enjoyed two delicious dishes: a kale and quinoa salad and a very yummy artichoke frittata. Could you please try to get the recipes?

Donna Sloan

Los Angeles

Dear Donna: Gayle’s was happy to share both recipes with us, which we’ve adapted below.


Quinoa and kale salad

40 minutes, plus cooling times. Serves 4 to 6

1 1/4 cups quinoa, well rinsed under running water

1/2 cup plus 2 tablespoons extra-virgin olive oil, divided


3/4 cup drained canned garbanzo beans

1 tablespoon plus ½ teaspoon ground cumin

Kosher salt

1 cup kale (preferably dinosaur or dacinato), stemmed and cut in ribbons

1/2 cup chopped celery

1/3 cupcurrants

1/4 cupcut jarred piquillo peppers, drained and cut into strips

3 tablespoons chopped green onions


2 tablespoons chopped parsley

Zest and juice of 1 lemon

1/4 teaspoon black pepper

2 tablespoons red wine vinegar

1. In a large pot of boiling salted water, cook the quinoa until tender, about 15 minutes. Drain well, fluff on a rimmed baking sheet and set aside to cool.

2. In a sauté pan heated over medium-high heat until hot, add 2 tablespoons olive oil and the garbanzo beans, sprinkling over the ground cumin and a pinch of kosher salt. Sauté until the beans are lightly colored and aromatic. Remove from heat and set aside to cool.

3. In a large bowl, toss the quinoa with the garbanzos, kale, celery, currants, piquillo peppers, green onions, parsley and lemon zest with quinoa.

4. To make the dressing, whisk together the remaining one-half cup olive oil, red wine vinegar and the juice from the zested lemon, three-fourths teaspoon kosher salt, or to taste, and black pepper.


5. Add the dressing to the salad, a few tablespoons at a time, tossing to coat. You may not use all of the dressing. Taste and season if desired. This makes about 5½ cups salad.


Calories 399

Protein 8 grams

Carbohydrates 36 grams

Fiber 5 grams

Fat 26 grams

Saturated fat 3 grams

Cholesterol 0 mg

Sugar 8 grams

Sodium 291 mg

NOTE: Adapted from Gayle’s Bakery & Rosticcera.

Artichoke and sun-dried tomato frittata

About 1 hour, plus cooling time. Serves 12

3 cups drained, coarsely chopped canned artichoke hearts (canned in water)

1 cup chopped sun-dried tomatoes

1/3 cup chopped fresh chives

1 cup julienned basil

1/3 cup chopped fresh parsley

3 cups grated sharp white cheddar cheese

1/2 cup finely grated Parmesan

15 eggs

2 cups heavy cream

3/4 teaspoon kosher salt

1/8 teaspoon black pepper

1. Heat the oven to 350 degrees. Butter a 12-by-9-inch casserole dish.

2. In a bowl, toss the artichokes, tomatoes, chives, basil and parsley, and cheddar and parmesan cheeses together gently. Spread evenly in the dish.

3. Whisk together the eggs, cream, salt and pepper. Pour over vegetable mixture.

4. Put the frittata in a larger pan, and add enough hot water to reach halfway up the side of the frittata dish.

5. Bake until the top is lightly golden, then cover with foil and continue baking until the frittata is set (a knife inserted should come out clean), 40 to 50 minutes. Cool slightly before slicing. Serve warm or at room temperature.


Calories 388

Protein 19 grams

Carbohydrates 8 grams

Fiber 1 gram

Fat 31 grams

Saturated fat 18 grams

Cholesterol 320 mg

Sugar 2 grams

Sodium 538 mg

NOTE: Adapted from Gayle’s Bakery & Rosticcera.