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.
- 5 eggs
- 1 small onion
- 1 small green pepper
- 2 baby eggplant
- ¼ cup crookneck squash
- vegetarian or grain sausage patty
- 4 small cherry tomatoes
- shredded cheddar
- 4 oz goat cheese
- Scramble eggs with 1 tbs water, and set aside.
- Dice and saute in warm pan with olive oil – onions and green pepper.
- I used baby eggplant but didn’t peel, just sliced little circles.
- The squash was peeled and sliced to about the same size.
- When the onion is almost translucent and soft, add the squash and eggplant to the onion and pepper.
- When the eggplant starts to soften, place the veggies in a bowl and set aside temporarily.
- Add a little oil to the pan and warm the vegetarian burger. Remove, break into a little smaller than bite size pieces and set aside.
- Swish lightly with oil, pour the eggs into the pan, let start to cook.
- Add in the sauteed veggies, and the tomatoes.
- Dollop the goat cheese into the eggs and place the pieces of vegetarian sausage in under the egg.
- Sprinkle with cheddar cheese.
- Place pan in oven under a low broil until egg is firm and cheese is melted.
- Serve slices on plate and grate a little more cheese over top.
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 spray
Core, de-stem and slice pepper lengthwise. Slice onions into similar size. Slice zucchini down lengthwise into fourths, and divide into thirds so that you end up with rectangles of squash. Do the same with the yellow squash. Spray grill grate with oil, and also the vegetables. Sprinkle with dried basil, salt and pepper. Place on the grill and if you can flip – a couple of minutes on each side.
Cook the bulgur according to directions. Chop fresh basil up and toss in a serving bowl along with some olive oil, salt, pepper, the bulgur and the grilled veggies. That’s it, on the table in twenty minutes at the most.
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 was super delicious.
- 1/2 lb leftover cooked spaghetti
- 1/2 shallot (more if your husband’s not a whiner)
- 1/2 straight neck squash
- 1/3 zucchini (about the same amount as the straight neck)
- 1 med tomato diced
- lemon thyme
- Olive Oil
- 1/2 cup white wine (chardonnay)
Dice Shallot. Chop the rest of the veggies to about finger width and 1/2 finger length. Saute shallots in olive oil, when they are soft and translucent, add in carrots and soften. Throw in squash and when that is softened add tomato and herbs.
Chop spaghetti, and throw in with veggies, toss with olive oil. Pour wine over top and scrap bottom of bits. Keep tossing, when heated through, serve.
You can substitute any of your veggies and change up the pasta. Though I wish my son would think ahead to portion size and preparation, I love that I don’t have to heat up another full pot of water for another batch of spaghetti. What do you do when you make too much?
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 said, ” Mom, all of this is good.” My son who will be officially an adult next week (and tells me I legally have to provide him with shelter until then), hated a lot of food when he was a kid, but I never gave in to his whines and now he appreciates my cooking. My husband, daughter and I all loved it too. Cold grilled Salmon is really flavorful and delicious in a salad, but we often use chicken and make extra for the second night’s salad.
First night – Grilled Dinner - Prepare extra of everything – we want leftovers.
- Zucchini and Crookneck Squash (yellow squash) – peeled and sliced into finger length and about an inch think wedges.
- Onion – slice in half
- Asparagus – snap off bottoms
- Salmon Steaks
Brush all of it with Olive Oil, sprinkle with salt and pepper. Grill over low heat. You want the vegetables to soften, but not get mushy, the salmon needs to be just barely cooked on both sides – a few minutes on each side. When the salmon stops gripping the grill, it’s time to flip.
We also had grilled corn on the cob with this meal.
Leftovers should be placed in zipper bags, or a covered bowl.
Second night – Cold Grilled Salad
- Grilled Leftovers
- Cucumbers and any other salad vegetable you’d like to add.
- Balsamic Vinaigrette.
Cut all the grilled veggies into bite size pieces, including the salmon. Prepare bulgur according to package directions.
Place a heaping spoonful of bulgur on your plate and spoon the salad over top. Use dressing as desired – substitute your favorite dressing for the vinaigrette if you like. My mom eats fat free ranch on all of her salads, and my dad when he was alive ate blue cheese – if you have a favorite use that.
Grilling once, dining twice is also frugal way to go too, because you aren’t using propane or charcoal twice. There are also no fights over who was cooking dinner because it’s a quick prep and then right to the table. In fact – Grill once dine three times might be a good way to go also.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.
- 4 or 5 mini peppers – more if you have enough bulgur
- 1 small mini-yellow squash diced small
- 1tbs onion diced small
- 1/2 cup bulgur
- herbs – parsley, thyme, sage – chopped
- 2 tsp pine nuts
- 2 tsp feta
- 2 cups chicken broth
Preheat oven to 400. Slice the top off the pepper, clean out the pith and the seeds. Dice onions and squash into small pieces. Place one cup of water in a pot, add the bulgur. Heat until boiling, then turn down to simmer for 15 minutes. Take off the heat and stir the diced veggies into the bulgur, cover. Toast the pine nuts in a dry pan until they start to smell nutty and brown a little. Chop up herbs and stir in2/3rds of the herbs with the bulgur mixture. Spoon the bulgur into the peppers and place into a glass pan or other pan, standing up. When all of the peppers are filled and sitting in the pan, take the pine nuts, the feta and the rest of the herbs and stir together in a bowl. Then spoon the herb/feta mixture on top of each of the peppers. Drizzle some of the chicken broth over the peppers and pour the rest into the bottom of the pan. Cover and cook until the peppers are almost at the consistency that you like – I like mine a little on the crunchy side. Take the cover off and cook until it’s done.Diana
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 last night. I peeled off the outer leaves of the lemon grass, then bent the stem back and forth a little to release the really good stuff before chopping up the white bottom part of the stem. Not easy to do while fending off four legged lemon grass thieves. The cats weren’t the only ones in on it either. I found a big pile in the living room left behind by the dog, who is always eager to join in on the fun. The basil, I tore the leaves off the stem and chopped into nice thin pieces. mmmm. If I would have picked the yellow squash a couple of days earlier, it would have been 1/3 to 1/2 smaller than it was. Smaller seeds would have been nice, but this was still very tasty.
- 4 stalks lemon grass – prepared as suggested above
- big bunch of basil – chopped
- 2 cloves garlic minced
- 6 – 7 medium potatoes – scrubbed of all the dirt from the garden
- 1/2 extra large yellow squash that should have been picked earlier
- Olive Oil
- Salt & Pepper
Brush oil on to the bottom of a casserole dish. Slice up potatoes and Squash, spread evenly around the dish. Sprinkle on garlic, basil, lemon grass, salt and pepper. Drizzle with a little more oil and stir to coat. Bake at 400 for about 1/2 hour – basically it’s done when the potatoes are soft. There was a nice lemony basil taste especially on the squash. Next time I think I might use lemon basil – that would be cool.