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
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 …
My son’s specialty is now making spaghetti with sauce. The most difficult part was NOT overcooking the pasta, believe it or not. He’s not too keen on figuring out portions, which is why he just makes a whole box (pound) of pasta every time. While this could cause some problems with waste, I’ve found a way to take the leftover pasta and make another meal with it using farm market and garden veggies. Saute a few veggies, add in the pasta, a little more oil and white whine, toss until heated along with some herbs from the garden and voila you have a great dish. We served this topped with a luna burger. I had the garden thyme, my husband had a barbecue . My daughter said she wanted real meat, but my son crumbled the burger up and mixed it in with the pasta. My husband and I just broke off pieces with the fork then grabbed up some pasta and veggies on the same fork and ate it that way. Let me tell you, it …Diana
We like grilled food, and grilling, but cooking a full meal every night can be time consuming and we are an easy prep/cook family. Most days I assign a person, and then that person tries to figure out a meal that won’t take up a lot of their time. Of course with my son it means Mac n cheese and hot dogs, plus something that’s not baked beans – because he doesn’t like them. If I can during the week I try to figure out something quick too. Grilling is great because not only does it taste good, but if you do it right, you get two meals out of one grilling.
We had a meal or I should say meals lately that were fantastically good, simple and yet clean tasting all at once. We grilled some salmon, and veggies, just brushed with olive oil, salt and pepper. Really simple. Then for dinner the next night, I chopped up the salmon and the veggies, added a cucumber, some dressing and then spooned it on top of a bed of bulgur. My son both nights, waved his hand over the food, and …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.
Is there another name for yellow squash? I only know it as yellow squash, but it’s so tasty I think it deserves a nicer name. Since it’s major harvest and put up time, soccer season, football and band season, I find my dinners are rather lackluster and repetitive. I have lots of stuff, but my inspiration is waning as I think about my days and evenings ahead. Last night though, I had my Yellow Squash and Potatoes out, trying to decide what to do and then it hit me – Lemon Grass and Basil are just sitting in the herb beds waiting to be used. Well not so much the basil since the Japanese beetles have been munching away at it, but I’ve flicked them into the soapy water bath. Best way to take care of those things is with a bowl of soapy water. I do tend to use a lot of the same ingredients over and over, because they come from our garden. I keep expecting my son to say – No Not Chard AGAIN!!! and run off screaming into the night, but so far he hasn’t.
Anyway, this tasty side dish was divine with our steak …