It’s like a pizza but eggy! That’s how my five-year-old (as of yesterday five-year-old!) said to his teacher this morning when asked what his favorite food at his birthday party had been. I beg to differ on the likeness to pizza but it is one of my favorite dishes. I teach it regularly in vastly different incarnations but have never written about it here.
Frittata with kale, chili flakes and nutmeg It’s a bit like pizza in that you can......
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I often add all sorts of things to my frittatas--cleaning out the crisper, using up leftover herbs, etc. This frittata is notable for its simplicity. You can omit the cheese too and it will be lighter and the greens even more distinct. Both ways are delicious and the fresh, slightly bitter and peppery note of the mustard greens is prominent--which I love.
...
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...is especially useful. When your grocery lists focus on sweets or what you’re going to bring to Christmas dinner, being able to make a
frittata with a handful of herbs and a few diced potatoes, or a bowl of polenta with greens or beans or both, is a blessing. So instead of sending out a final cookie recipe or some glamorous holiday dinner center piece, here are a few photos and ideas of what to make when you just need......
Read more »
...thyme and cheddar and then I made another version with a bunch of parsley in addition to the thyme. All are worth repeating and were devoured by neighborhood adults and kids alike. With fresh goat cheese and herbs and more cheddar. . . The crunchy, gooey, savory sandwiches before they disappeared. And finally, the bread served as a good vehicle for my leftover slice of asparagus and snap pea
frittata that I enjoyed in the back yard on one of......
Read more »
...tortillas and chicken (superb chicken with the most beautiful yellow fat) set me up. The local fish market rounded things out. I cooked day after day, each morning a
frittata repurposed the leftovers from the night before. I didn’t miss my very-well-stocked home pantry. It was a much-needed reminder of how little we need to nourish ourselves well (if we have the means to purchase basic ingredients, that is); how very versatile a
frittata is; that people (at least this......
Read more »
...Tomatoes How can I use up random bits of vegetables/herbs? Some types of dishes and recipes lend themselves well to deploying one carrot, a bunch of turnip greens, 1/2 a zucchini, a few stems of herbs or whatever mix you happen to have. Recipe ideas: fried rice, rice bowl w/ vegetables & peanut sauce, chicken/tofu & vegetable teriyaki, grated vegetable saute, beef & vegetable stir-fry, minestrone, chili, grain salad w/ roasted vegetables,
frittata, spring vegetable ragout, vegetable curry......
Read more »
Main Dishes Barley Lentil Soup with Green Garlic and Parsley Bean and Egg Burrito with Greens Bean, Herb and Cheese Quesadilla Japanese Cabbage Pancakes (Okonomiyaki) Caldo Verde (Cabbage and Potato Soup with Chorizo) Cauliflower Pasta “Risotto” Chard Patties aka “Daddy Patties” Chard Stem Gratin Chard Tart Chickpeas & Pasta Corncakes Couscous whatever-you-have-on-hand Salad Crepes with Caramelized Onions and Tomatoes Eggplant, Sweet, Hot and Sour Eggs Poached in Tomato Sauce with Salsa Verde Fried Rice
Frittata with Greens Green Risotto......
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...whirlwind catch up job on some of it: Roasted peppers Roasted Tomatoes Cut the rotten parts out of a few quince and am plotting what to do with them all. Compote, paste, apple/quince crisp, jam. . . . And alas, threw away some rotting lettuce. I think tonight’s dinner will be a
frittata with some of the roasted peppers or a Savory Bread Pudding with some of the peppers and roasted tomatoes and the rest of the basil I just......
Read more »
...and those are the other key ingredients for this cold soba salad. It’s a flavorful, good spring salad and with a couple of fried eggs on the side or a
frittata will make a fine, light supper. And I should note that I do some planning, though in a very different, general/ad hoc sort of way. I cook extra beans and grains to freeze for later use, have veggie bouillon in the freezer, and sometimes have a few hard-boiled eggs......
Read more »
...local farm (DeNoble Farm in Tillamook, OR) and are available at the Portland Farmers Market on Saturdays. Growing up my mother boiled them and we dipped the leaves and much-anticipated heart in regular store-bought mayo and I loved them that way. Then I spent a lot of time in Italy and learned of the dozens of other ways of preparing them, all of which I loved as well. Most of those preparations–stuffed, grilled, roasted, in a ragout, in a
frittata,......
Read more »
...have so much to share and my guess is we will all be healthier and happier if we eat together as much as possible. And I don’t mean in the dinner party vein–though those are wonderful too–I mean in the throw another couple of eggs in the
frittata vein and toast an extra slice of bread. Fancy is not a factor here. Happy cooking and eating and I’ll be back with a recipe next week! P.S. What are your favorite......
Read more »
...cook fish fillets or shrimp in the garlic mixture, or toss the garlic into scrambled eggs or a
frittata or stir it into a bowl of warm pinto beans. You really can add it to most anything. 1 lb fresh pasta (or 2/3 lb dried spaghetti, linguine or other long, skinny pasta) 5-6 stalks green garlic, roots and scraggly tops trimmed, finely chopped 2 tablespoons butter 1/2 cup freshly grated Parmesan or other hard cheese Salt, pepper and touch of......
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...started grinning like a goof ball as the idea took shape. 10 minutes later we were eating them. They were really good! I’m not always as gleeful as I was with the rice patties but the actual making of whatever it is, is satisfying. And if an idea does not materialize I go through my mental check list of standbys as I peruse the fridge and pantry: lentil soup, peanut/sesame noodles with whatever veg/herbs I have,
frittata, curry, can-it-be-put-in-a-burrito?......
Read more »
...as part of the Wellness Program for county employees. Many of them work 10-hour days and getting a healthy, delicious meal on the table is really a stretch. I taught three things (a
frittata with snap peas, herbs and feta; an arugula, white bean and tuna salad, and this chickpea avocado dish). They were all devoured but this one was met with the most initial skepticism and then maybe loved the most–for its adaptability, speed, and flavor. I also love......
Read more »
...the piece and find out and then go out and play in the sun, then come in make a quick salad or soup or
frittata with all the beautiful produce we have, salt it well and enjoy! P.S. The sea salt I use–for salad dressings, finishing dishes, etc.–is available at Pastaworks. P.P.S. I had two very fun cooking classes this last week and will share a recipe or two from these soon! If you can’t wait, some of them are......
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I love the time of year when I can make ratatouille, when sweet peppers, eggplant, summer squash and tomatoes are all at their peak--usually beginning early August and lasting until mid-to late September. In my cook-with-what-you-have version quantities are easily adapted and the ratios are not critical so scale up or down as needed. It is important to cook some of the vegetables separately so that you don't crowd the pans and steam them rather than sautéing them. You want the browning and sweetness that comes with direct contact with the hot skillet.
It is a rich, stew-like dish in which the vegetables all break down a bit. It is not beautiful but it is GOOD! Serve with some good crusty bread, another salad, a frittata or some such. It’s even better the next day and delicious at room temperature as well....
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Carrot salads add bright and fresh flavors year-round and are the perfect foil for the cook-with-what-you-have approach. Cumin, coriander, chili flakes, fresh, hot chilies, lemon, lime (juice and zest), rice vinegar, parsley, mint, cilantro, tarragon, and basil are all wonderful complements to the carrots. Toasted nuts and seeds of many kinds are good too.
You can add white beans to this salad for a more robust version. Make a little extra dressing and you have a great lunch or light supper.
With a simple frittata and a piece of good bread, this makes a lovely dinner.
Serves 4...
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It’s like a pizza but eggy! That’s how my five-year-old (as of yesterday five-year-old!) said to his teacher this morning when asked what his favorite food at his birthday party had been. I beg to differ on the likeness to pizza but it is one of my favorite dishes. I teach it regularly in vastly different incarnations but have never written about it here. Frittata with kale, chili flakes and nutmeg It’s a bit like pizza in that you can…
…is especially useful. When your grocery lists focus on sweets or what you’re going to bring to Christmas dinner, being able to make a frittata with a handful of herbs and a few diced potatoes, or a bowl of polenta with greens or beans or both, is a blessing. So instead of sending out a final cookie recipe or some glamorous holiday dinner center piece, here are a few photos and ideas of what to make when you just need…
…thyme and cheddar and then I made another version with a bunch of parsley in addition to the thyme. All are worth repeating and were devoured by neighborhood adults and kids alike. With fresh goat cheese and herbs and more cheddar. . . The crunchy, gooey, savory sandwiches before they disappeared. And finally, the bread served as a good vehicle for my leftover slice of asparagus and snap pea frittata that I enjoyed in the back yard on one of…
…tortillas and chicken (superb chicken with the most beautiful yellow fat) set me up. The local fish market rounded things out. I cooked day after day, each morning a frittata repurposed the leftovers from the night before. I didn’t miss my very-well-stocked home pantry. It was a much-needed reminder of how little we need to nourish ourselves well (if we have the means to purchase basic ingredients, that is); how very versatile a frittata is; that people (at least this…
…Tomatoes How can I use up random bits of vegetables/herbs? Some types of dishes and recipes lend themselves well to deploying one carrot, a bunch of turnip greens, 1/2 a zucchini, a few stems of herbs or whatever mix you happen to have. Recipe ideas: fried rice, rice bowl w/ vegetables & peanut sauce, chicken/tofu & vegetable teriyaki, grated vegetable saute, beef & vegetable stir-fry, minestrone, chili, grain salad w/ roasted vegetables, frittata, spring vegetable ragout, vegetable curry…
Main Dishes Barley Lentil Soup with Green Garlic and Parsley Bean and Egg Burrito with Greens Bean, Herb and Cheese Quesadilla Japanese Cabbage Pancakes (Okonomiyaki) Caldo Verde (Cabbage and Potato Soup with Chorizo) Cauliflower Pasta “Risotto” Chard Patties aka “Daddy Patties” Chard Stem Gratin Chard Tart Chickpeas & Pasta Corncakes Couscous whatever-you-have-on-hand Salad Crepes with Caramelized Onions and Tomatoes Eggplant, Sweet, Hot and Sour Eggs Poached in Tomato Sauce with Salsa Verde Fried Rice Frittata with Greens Green Risotto…
…whirlwind catch up job on some of it: Roasted peppers Roasted Tomatoes Cut the rotten parts out of a few quince and am plotting what to do with them all. Compote, paste, apple/quince crisp, jam. . . . And alas, threw away some rotting lettuce. I think tonight’s dinner will be a frittata with some of the roasted peppers or a Savory Bread Pudding with some of the peppers and roasted tomatoes and the rest of the basil I just…
…and those are the other key ingredients for this cold soba salad. It’s a flavorful, good spring salad and with a couple of fried eggs on the side or a frittata will make a fine, light supper. And I should note that I do some planning, though in a very different, general/ad hoc sort of way. I cook extra beans and grains to freeze for later use, have veggie bouillon in the freezer, and sometimes have a few hard-boiled eggs…
…local farm (DeNoble Farm in Tillamook, OR) and are available at the Portland Farmers Market on Saturdays. Growing up my mother boiled them and we dipped the leaves and much-anticipated heart in regular store-bought mayo and I loved them that way. Then I spent a lot of time in Italy and learned of the dozens of other ways of preparing them, all of which I loved as well. Most of those preparations–stuffed, grilled, roasted, in a ragout, in a frittata,…
…have so much to share and my guess is we will all be healthier and happier if we eat together as much as possible. And I don’t mean in the dinner party vein–though those are wonderful too–I mean in the throw another couple of eggs in the frittata vein and toast an extra slice of bread. Fancy is not a factor here. Happy cooking and eating and I’ll be back with a recipe next week! P.S. What are your favorite…
…cook fish fillets or shrimp in the garlic mixture, or toss the garlic into scrambled eggs or a frittata or stir it into a bowl of warm pinto beans. You really can add it to most anything. 1 lb fresh pasta (or 2/3 lb dried spaghetti, linguine or other long, skinny pasta) 5-6 stalks green garlic, roots and scraggly tops trimmed, finely chopped 2 tablespoons butter 1/2 cup freshly grated Parmesan or other hard cheese Salt, pepper and touch of…
…started grinning like a goof ball as the idea took shape. 10 minutes later we were eating them. They were really good! I’m not always as gleeful as I was with the rice patties but the actual making of whatever it is, is satisfying. And if an idea does not materialize I go through my mental check list of standbys as I peruse the fridge and pantry: lentil soup, peanut/sesame noodles with whatever veg/herbs I have, frittata, curry, can-it-be-put-in-a-burrito?…
…as part of the Wellness Program for county employees. Many of them work 10-hour days and getting a healthy, delicious meal on the table is really a stretch. I taught three things (a frittata with snap peas, herbs and feta; an arugula, white bean and tuna salad, and this chickpea avocado dish). They were all devoured but this one was met with the most initial skepticism and then maybe loved the most–for its adaptability, speed, and flavor. I also love…
…the piece and find out and then go out and play in the sun, then come in make a quick salad or soup or frittata with all the beautiful produce we have, salt it well and enjoy! P.S. The sea salt I use–for salad dressings, finishing dishes, etc.–is available at Pastaworks. P.P.S. I had two very fun cooking classes this last week and will share a recipe or two from these soon! If you can’t wait, some of them are…
