Spring is here, and it's time to sign up for CSAsRead More
As we set out on a trip to the beach two weeks ago, we needed a quick breakfast for the road. I lowered my expectations to the usual latte/pastry combo but was pleasantly surprised when our local coffee shop served up frittata slices to go. They were delicious and satisfying, and easily portable. They also reminded me how much I really enjoy frittata, which I had fallen out of the habit of making.
The beauty of a frittata is that you can put almost anything in it, it keeps for a few days, can be enjoyed cold, and it's surprisingly easy to make. For CSA veggies, one of my standby tricks is to toss them into a frittata when I have no clue what else to do with them. I also appreciate that it's a sneaky way to make a breakfast that feels indulgent but is actually healthy, since you can skew the ratio to favor more veggies.
I loosely followed this recipe, omitting the milk and adding shallots, which I sautéed in the pan before adding the eggs and veggies. I added a generous sprinkling of freshly ground pepper to the top of the frittata. Rather than trying to manipulate the edges, I left the frittata undisturbed for 10 minutes over medium heat, then transferred it to the oven (preheated to 350°F) and baked until the center set (approximately 10-15 minutes). Enjoy!
The first time I can distinctly remember having farro was at a family dinner at Hudson Clearwater a few years back and I loved it. It has great flavor and a texture that's satisfyingly chewy, making it perfect for grain salads and bowls. I wanted to combine it with butternut squash that I already had on hand, and I found a recipe in Ina Garten's Make it Ahead for inspiration (you can find the same recipe here). Side note: that butternut squash is from my oft-mentioned CSA - which wrapped up in late October. If you store squashes in dry, cool spaces they will last for months and months.
Now it's time to confess that Ina's recipe calls for bacon, and I substituted kale instead. I know, right? Why would I do that? Because by this point in the winter, I'm consuming plenty of meet and grains but not as many vegetables, and I miss them. I didn't want a dish that felt heavy, but one that was hearty and healthy (my ideal generally and especially this time of year). I added the kale along with the squash. I also omitted the butter initially, and added clarified butter (aka ghee) along with the parmesan cheese to add creaminess. I'm thrilled with how this dish turned out. It's delicious, satisfying, and (dare I say it) healthy too. I hope you like it as much as I do!
These photos are straight out of my camera, folks. That bright orange color is totally real.
Again, no color editing here. How good does that deep orange look?!
Warm, soothing, and hearty - without being heavyRead More
Slow-cooked onions with cilantro and limeRead More