Eggs are a lovely protein, don’t you think? We often turn to eggs when we want something quick and delicious for breakfast or dinner. I made this frittata the other day using eggs, farm market veggies and a vegetarian burger(okay, it’s a Luna Burger – anything tastes good with a Luna Burger in it) crumbled up, plus some cheese. My husband took a bite and told me it wasn’t right, because his eggs don’t taste this good, and aren’t this filling when he makes them. The end of summer is bittersweet because the fresh locally grown veggie supply starts to wane, but at the same time they have their best flavor. Get’em while their fresh.
Farm Market Frittata Print Prep time 15 mins …Diana
Are you a seasonal cook – trying to use the fresh ingredients in the season in which they are their best? Summer is such a great fresh vegetable season and the farm markets are full of great local vegetables that ripened on the vine or stalk and were picked at the right stage for freshness. I try to stay local and seasonal when there are fresh ingredients being grown nearby to take advantage of, and it’s so easy to come up with great dishes. I made this roasted lasagna in a smaller portion for my husband an son, and then made a bigger version to bring to my mother in law’s for a family gathering. It’s deceitful, you think there’s meat and pasta, but there isn’t. The eggplant replaces the pasta, holding up really well and the crumbled goat cheese mixed with herbs almost give you the texture of crumbled meat and the creaminess of ricotta (which you could use instead) at the same time. Filling in with roasted tomatoes, onions and red peppers in between the layers bumps up the flavor….Diana
Staying with my mom while she recovers from her surgery, I made Chicken & Fall Vegetable soup for dinner. Soup makes you feel good when you are sluggish and don’t want something heavy, especially if your throat is a little sore too. My mom is a fan of almost all vegetables, and since the fall vegetables are in season, this is the perfect time to make this soup. It is easy to prepare but will take longer than 30 minutes because it takes a while for the carrots and butternut squash to soften. The soup was served in a bowl over warmed wild rice. The rice would absorb the stock from the soup so we precooked the rice separately and then put a couple of tablespoons in the bowl and ladle the soup over top. The leftovers were stored as single servings in the freezer for meals on busy evenings after I left to go back to my family and home.
Mom can’t eat onions or tomatoes; acidic vegetables and fruit upset her tummy. If you feel it could use a few more vegetables, feel free …Diana
Tonight’s dinner – had a side of grilled veggies and bulgur. This side dish is a really fast and easy side that packs in a good deal of nutrients. This side can also be served as a vegetarian main and can be eaten cold or hot. So double up and bring it to lunch the next day or a repeat dinner. It’s a little scorched on the edges, but still very tasty. A quick grill with olive oil and then after you combine the veggies and bulgur, give it a quick toss with some chopped fresh basil and a little bit of olive oil.
I have a grill grate that I place over the grill top because I worry that the vegetables will fall through. I sprayed the grate with a little oil first to make sure the veggies wouldn’t stick and I used a sweet onion along with some summer squash, and red peppers.
- 1 red pepper
- 1 sweet onion
- 1 small to med zucchini
- 1 similar sized yellow squash
- 1 cup dried bulgur cooked according to directions
- 2 tbs olive oil
- olive oil …
This is one of my favorite quick tasty dinners. Maybe I take too many shortcuts, but this one is good. I can do this meal in under a half an hour, which is more time than my son gives me before he asks about dinner. Seventeen year olds who run track are always looking for food; the quicker I get it into him, the less likely he is to fill it with junk or fillers. You can parboil the potatoes in a pot of water on the stove or a bowl of water in the microwave. I do this because it will absorb less oil since it’s partly cooked already. The kielbasa is turkey kielbasa, and it’s a little lower fat too. The peppers – are mine. We grew peppers last summer and froze them. I haven’t run out of peppers yet, so I like to find as many meals I can to use them in and the peppers though wilty are still delicious and full of flavor. I don’t put a dressing on it because my son isn’t a big fan, and we just use our preference of mustard or ketchup. If I had my way I would pour …Diana
At the store today, they had bags of mini-peppers for sale. It was a specialty item in the fresh produce department. Funny thing, I’ve got mini-peppers that I picked right from my garden. I wanted the baby-peppers (I’m sure that specialty item will be out soon) to get a little bigger, so we picked most of what was left including the mini-size. I also had some mini-yellow squash in the garden, but I didn’t see any of those in the store. I could own that market. Stuffed Mini-peppers make a great side dish. The bulgur, along with squash, some fresh herbs from the garden, topped with pine nuts and feta, had a very earthy yet nutty flavor. This side is a keeper, but if you want it as a main dish, just upsize the ingredients with a full size pepper, squash, etc. My son even loved it.