What's not to love about eggs? They are cheap, nutritious, and versatile. One of my favorite ways to prepare eggs is in a frittata, which is similar to an omelet or a crust-less quiche. After adding cooked veggies, meats, and other items to the egg mixture, you just slide the pan into the oven and let it bake while you prepare the rest of the meal and clean up your mess. The best part about a frittata is that you can change the ingredients based on what you have on hand (great for surprise CSA items!). Tonight I made what I call a Farmer's Market Frittata, loading it up with zucchini, squash, onion, tomato and herbs. I crumbled fresh cheese on top and served toast with jam and cream cheese on the side, but fried potatoes, fruit, or a salad would also pair with it nicely for a meal that would work as breakfast, lunch or dinner. Try your own combinations until you find one you love. I'm thinking crab and sweet corn, avocado and bacon, and tomato, basil, and fresh mozzarella for my next ventures.
Farmer's Market Frittata
Serves 4
-6 large eggs
-2 tablespoons milk or cream
-1 tablespoon olive oil
-1 medium zucchini, chopped
-1 medium yellow squash, chopped
-1 large tomato, chopped
-1 medium onion, chopped
-1/4 cup chopped fresh basil
-3 tablespoons chopped fresh chives
-6 oz crumbled fresh cheese (I used queso fresco, but goat cheese would work as well)
-Salt & pepper
Preheat oven to 350 degrees
Heat oil in a 10-inch oven-proof skillet over medium-high heat. Add onion and saute until translucent, about 3 minutes. Add zucchini and squash, season with salt and pepper. Saute until tender, 5-7 minutes.
While the veggies are cooking, whisk eggs and milk in a medium bowl. Season with salt (about 1/2 teaspoon) and fresh ground pepper. Stir in tomato, basil, and chives.
When the veggies are ready, pour the egg mixture into the skillet and sprinkle with cheese. Place the skillet into the oven and bake until set and golden, about 45 minutes. Slice into wedges and serve.
No matter how much I try to plan meals (and encourage others to do so as well), there are always times when plans need to be changed. Maybe you realized you went way over your food budget for the month, maybe a freak snow storm hit the area and you can't make it to the store, or maybe you just aren't in the mood for the meal you originally planned for the day. This is when having a well-stocked pantry comes in handy. Some items are universal, such as olive & canola oil, some are personal, such as chipotle peppers or sriracha. Your staple items should allow you to create a meal on any given night, even when you arrive to pick up your CSA package and find a handful of rutabagas.
Since I am often asked what items are my must haves, I thought I go ahead and share with you some of the things I keep stocked in my pantry and refrigerator. Build your own list based on the types of food you enjoy most.
Pantry:
Extra Virgin Olive Oil
Canola Oil
Cooking Spray
Salt- Kosher & Coarse Sea Salt
Peppercorns
Fresh Garlic Heads
Onions- White, Red, Yellow
Vinegar- White, Red Wine, White Wine, Balsamic, Apple Cider, & Rice Wine
Chili Powders- Regular, Ancho, & Chipotle
Crushed Red Pepper
Ground Cumin
Cinnamon
Dried Herbs
Honey
Maple Syrup
Soy Sauce
Worcestershire
Flour- All-purpose, Whole Wheat, and White Whole Wheat
Cornmeal
Breadcrumbs- Regular and Panko
Sugar- Granulated, Light Brown, Confectioner's
Baking Powder
Baking Soda
Vanilla Extract
Active Dry Yeast
Cocoa Powder
Chocolate Chips
Dried Fruit- Apricots, Raisins, Cherries
Nuts- Walnuts, Pecans, Almonds
Sun-dried Tomatoes
Assorted Olives
Pickled Jalapenos
Chipotle Peppers in Adobo
Artichoke Hearts- Canned and Marinated
Canned Tomatoes- Diced, Fire-Roasted Diced, Crushed, Sauce, and Paste
Dried Pasta- Spaghetti, Penne, Orzo, Couscous, Rice Noodles
Other Grains-Brown Rice, Old-Fashioned Oats, Barley, Quinoa
Assorted Canned & Dried Beans- Black, Pinto, Cannellini, etc.
Boxed Stock- Chicken, Beef, Vegetable
Refrigerator & Freezer:
Milk
Buttermilk
Half & Half
Eggs
Plain Yogurt
Sour Cream
Cheese- Mozzarella, Mexican Blend, Goat, Queso Fresco
Canola Oil Mayo
Mustard- Dijon, Yellow, and Brown
Salsa- Tomato & Tomatillo
Lemons
Limes
Hot Sauces- Tabasco, Red Hot, Sriracha, Cholula
Fish Sauce
Tortillas- Corn & Flour
Frozen Fruit- Berries, Mango
Frozen Veggies- Peas, Corn, Spinach, Pearl Onions
Finally, as promised for my sister-in-law and her boyfriend, here is my mom's potato salad recipe. I believe it is adapted from an old Kraft Foods recipe for Great American Potato Salad. Every time I make it people ask for the recipe. My mom calls for Miracle Whip, but since my husband prefers mayo, I use canola oil mayonnaise instead.
Great American Potato Salad
-3/4 cup Miracle Whip or Mayonnaise
-1 teaspoon mustard
-1/2 teaspoon celery seed
-1/2 teaspoon salt
-1/8 teaspoon pepper
-4 cups cubed cooked red potatoes
-2 hard-boiled eggs, chopped
-1/2 cup chopped onion
-1/2 cup sliced celery
Mix Miracle Whip or mayo, mustard, celery seed, salt, and pepper. Add remaining ingredients, mix and refrigerate.
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