whee!

Farm Market Frittata

September 20, 2012 - Written by Diana

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 Fritatta

Farm Market Frittata on Plate Farm Market Frittata

Farm Market Frittata   Print Prep time 15 mins …

Roasted Vegetable Lasagna

August 28, 2012 - Written by Diana

Baked Roasted Vegetable Lasagna

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….

Rutabaga Au Gratin with Leeks and Sage – Battle Spherical

March 28, 2012 - Written by Diana

So many spherical things, what to do, what to do, spherical ingredient, or spherical dish?…  I had to decide quickly because the month was winding down for this month’s Culinary Smackdown – Battle Spherical.  Rutabaga, mango, oranges.  Are oranges too round to be spherical?  Is a lime more spherical?  Looking up sphere – it has to be perfectly round, well, then mango isn’t spherical, or lime, but the rutabaga was pretty darn round (Drat – now I remember that I forgot a photo of a rutabaga before so that you could see how round it was.

My son’s friend was over and asked what I was peeling and I told him it was a rutabaga – similar in taste to a turnip.  It is a swede turnip, or a yellow turnip and a cross between a turnip and cabbage.  The skin is thin, but difficult to peel because it’s so big and round.  I just used a big knife to skin it.  Then I sliced it thinly and cut the slices into pieces.  Since this is a play on another classic – potatoes au gratin, think …

Chocolate Mousse with Berries – Quick Valentine’s Dessert

February 14, 2011 - Written by Diana

Here’s a Chocolate Mousse recipe that’s so quick, easy, delicious and perfect for Valentine’s Day. For the Superbowl I made vegan cupcakes that were delish.  I thought the glaze tasted like pudding, but it was thick and sweet.  I took that recipe and changed it into a mousse.    This dessert is pretty fast and easy to make.

The microwave was used to melt the chocolate and goat cheese together before putting it into the magic bullet to combine it and add air (to moussify).  That’s really all it takes, pour the mousse  red raspberries and sliced strawberries in ramekins and then decoratively top with one of each and refrigerate.  This is a dessert you can make after work and cool while dinner is being devoured. I loved it and so did my husband.  One for us tonight, and another for tomorrow (no kids, oh well).

Ingredients:

Use a paper towel or cloth to drain and pat dry the …

Quick Quinoa Burgers

January 28, 2011 - Written by Diana

Quick Quinoa Burgers is from The 150 Healthiest 15-Minute Recipes on Earth by Jonny Bowden and Jeannette Bessinger.  When Deb, Desiree and I were younger, my dad tried the meatless burger thing.  He used birdseed – or rather millet, but they were dry and not very tasty.  I tried this meatless burger thinking it would end on the same note, but I really was surprised at how good they were.  No, they don’t taste like burgers, not at all, but they are packed with flavor.  Where the recipe said to use a quality salsa – I used my canned salsa.  Where it said to use canned kidney beans, I substituted pinto beans that I made up earlier in the week, and it had a little garlic flavoring in it.  I also topped the burger and sauce with chopped avocado.  Deb are you listening – this meal had quinoa, avocado and salsa in it, you will like it.

Ingredients:

(Burger)