Spring is here! I love seeing the change at the farmers markets of asparagus, peas, berries. I started seeing beautiful bunches of asparagus and inspired me to make a frittata. They’re easy, nutritious and an unexpected brunch or lunch (or dinner) coupled with a bright salad (like this one) and a crisp white wine. There’s not a whole lot of cooking (or wait time for that matter!) so give this one a try and tell me what you think.
If you don’t have the exact veggies mentioned below, improvise and use what’s in your fridge. Onions, other green veggies (like spinach, kale, broccoli) would all work nicely. When I cook food, I like thinking about the flavor combinations but also the colors. Green, red, white (colors of Italy) always pair well together.
6 large eggs
1 TB milk
1/2 tsp salt, plus a pinch
1/4 tsp freshly ground black pepper
1 TB olive oil
1 TB butter
12 ounces asparagus (2/3 of a bunch), trimmed, cut into 1/4 to 1/2-inch pieces
12 ounces cherry or grape tomatoes, halved
3 ounces Fontina, diced (or another type of cheese; I used Swiss)
Preheat the broiler. Whisk the eggs, milk, 1/2 tsp salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomatoes and mushrooms and a pinch of salt and saute 3 minutes longer or when mushrooms are slightly browned.
I was contemplating how to best use the monster zucchini… zucchini bread? ratatouille? stir-fry? I came across this recipe in my cookbook by Eli Krieger (I’ve tried about three of her recipes from it and I give it my seal of approval. Only criticism is that the instructions can be a bit off but maybe because everyone’s stove and oven is a little bit different? Not sure). This is a great recipe for a summer weekend lunch/dinner – add a protein, light, filling, and has clean flavors. I made this dish using my farmer’s market finds and my friend’s backyard zucchini (still have a little left).
penne with zucchini and basil
¾ box (12 ounces) penne pasta
¼ cup olive oil
5 large cloves of garlic, thinly sliced
2 medium zucchini (1/2 lb each) sliced into ¼ inch thick half moons
1½ cups of grape or cherry tomatoes (I chose yellow)
2 TB lemon juice
1 tsp finely grated lemon zest
¾ tsp salt
½ tsp pepper
½ cup freshly grated Parmesan cheese
¼ cup chopped fresh basil
1. Boil the pasta until al dente. Drain, set aside.
2. Add 2 TB of olive oil to a skillet over medium-low heat, stirring until garlic is light golden brown, about 4 minutes. Add the zucchini and 2 TB more olive oil. Cook until the veggies are tender, about 6 minutes.
3. In the large pot used for boiling pasta, add the pasta with the garlic and zucchini. Add the seasonings: salt, pepper, lemon juice, lemon zest, cheese, basil, the remaining olive oil and toss to combine.
Tip: when chopping the zucchini and garlic, make sure that they are sliced at a consistent thickness, otherwise, it won’t cook evenly. Also, if you don’t have a zester, use your peeler to peel some of the lemon skin off and thinly slice it.
I’ve been on a curry kick. It’s got a warmth and depth of flavor that I can’t quite describe except to say, it’s impossible to miss! I took some leftover cauliflower to work and warmed it up in the office microwave only to leave this distinct scent (I don’t know if my coworkers appreciated it or not). It’s easy to make, whisk, chop, mix, and stick it in the oven.
5 TB olive oil
2 TB fresh lemon juice
2 TB curry powder
1 tsp salt (I use sea salt)
1 head of cauliflower, cut into 1/4 inch thick florets
1/3 cup cilantro leaves
1. Preheat oven to 450F. In a large bowl, whisk together oil, lemon juice, curry powder, and salt. Add cauliflower and toss to coat. Spread the veggies onto a single layer of a large baking pan.
2. Bake until the cauliflower is tender and golden brown. About 25-30 minutes. When ready to serve, sprinkle cilantro as a garnish.
My coworker/running buddy gave me this giant zucchini from her backyard garden. It’s monster big! I’m thinking about making some zucchini bread with it… otherwise, how will I finish it? I don’t want to waste her hard work and homegrown (monster) veggie.
Enjoying dessert at Urth Cafe in dtLA
…and taking time to smell the roses (as summer draws to an end soon)