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Zucchini-Potato Frittata
Frittatas are so adaptable and this one would be happy to have the addition of some of the peppers from a couple weeks ago if you still have them left. The addition of herbs can change the tune of a frittata as will the type of cheese used so lots of room to be creative. This one is perfect for the share this week. The recipe has been adapted from Andrea Chessman's Serving up the Harvest. Serves 4-6.
1 medium zucchini (or half a bag of frozen)
4-5 tablespoons extra virgin olive oil (or sunflower)
1.5 lbs potatoes
1 large onion
1/4 lb bacon or some ham, diced
6 eggs
1 cup grated cheddar
Thaw zucchini. Squeeze out extra juice and set aside.
Heat 3 TB oil over medium-high heat in a large well-seasoned cast iron skillet or ovenproof nonstick skillet. Add the potatoes and onion, reduce the heat to med-low, and cook, flipping and stirring occasionally until the potatoes are soft, about 20 mins (you can cover to speed the process and hold in moisture). Increase the heat to medium-high and continue cooking, tossing occasionally, until potatoes are brown, about 5 minutes. Remove the potatoes with a slotted spoon but keep the skillet on the burner.
Add the zucchini and bacon to the skillet and saute over medium high heat, until the bacon/ham is cooked. Remove zucchini and bacon. Keep the skillet over the heat.
Beat the eggs and pepper to taste in a medium bowl until well blended. Fold in the potatoes, zucchini and bacon, and cheese.
Preheat the oven to 350°F. Add 1-2 TB oil to the skillet as needed to lightly coat the bottom. Pour in the egg mixture, reduce heat to med-low, and cook without stirring until the bottom is set about 10 minutes. Transfer the skillet to the oven and bake until the top is set, 5 to 15 minutes, checking every 5 mins.
Place a serving plate on top of the skillet and carefully invert. The frittata should fall out of the pan. Cut into wedges and serve.
Cheddar Polenta with Braising Greens, Mushrooms and Bacon
Serves 4
1/2 lb. fresh mushrooms, cleaned and sliced
4 tbsp. olive oil
2 cloves garlic
1/4 lb. bacon or pancetta, sliced
4 cups water
1-7/8 tbsp. salt
1 cup coarse cornmeal
3/4 cups grated white Cheddar cheese
1/4 cup butter
approx 1/2 bag frozen braising greens (qty to your liking)
Salt and pepper, to taste
1/4 cup freshly grated Parmiggiano-Reggiano cheese
Bring water and salt to boil. Slowly whisk in polenta and reduce heat. Cook , stirring often, until polenta thickens about 25 minutes. Stir in the grated Cheddar and the butter . Cover and set aside.
In a large pan, heat the olive oil and sauté the garlic and bacon until lightly browned. Add the mushrooms and cook for 5-6 minutes. Add the thawed braising greens. Stir together, turn heat to down to low, cover, and heat through.
Serve the greens over the polenta, garnished with ground pepper and olive oil.
Grilled Scallion & Grana Crostini
8 thinly sliced pieces of Elmore bread
Blythedale Grana, rind remove, cut into equal slices
8 scallions, ends trimmed
olive oil
Balsamic vinegar
Sea salt
Place bread slices on cookie sheet and brush with olive oil. Toast in a 350 degree oven until just brown on the edges. Toss scallions with just enough olive oil to barely coat them. Either in a grill pan, grill or, if you don’t have either, a hot sauté pan, place the scallions and grill/sauté until wilted. Remove from heat immediately.
Place a piece of cheese on each crostini and melted under a broiler. Top the crostini with a scallion and drizzle with balsamic, if desired. Sprinkle with sea salt.
Vegetarian Thai Lettuce Wraps
1 bulb kohlrabi, sliced into thin matchsticks
1/2 cup carrots, shredded
1/2 cup mint, finely chopped
1/2 cup cilantro, finely chopped, with some stem
1/2 cup red onion, finely chopped
1 tsp. crushed red pepper
3 tbsp. fresh lime juice
2 tbsp. fish sauce
1 head Savoy, leaves separated
Lime wedges
Set up a blanching station. In a medium pot boil salted water. Add the leaves to the water and cook for 15 seconds. Do this in batches. Remove leaves to an ice bath to “shock. Remove to paper towels and let dry somewhat.
Mix mint, cilantro, carrots, kohlrabi, onion, red pepper, lime juice and fish sauce in la bowl. Place a small amount of mixture into each leave and roll, tucking the sides in as you get toward the end.
Serve with lime wedges.
Kale, Tomato & Potato Frittata
10 of Deb’s eggs
1/4 cup Vermont Cheddar cheese
Salt and freshly ground pepper
3 tablespoons plus 1 teaspoon extra-virgin olive oil
1 small onion, finely chopped
1 lb. Norland potatoes, rinsed, cut into 1/2-inch pieces
1 bunch kale, stems and inner ribs discarded, leaves coarsely chopped
1 tomato, medium dice
Preheat oven to 350.
Whisk eggs and cheese together in a large bowl.
In a large, non-stick pan, heat 2 tbsp. oil. Add onion and potatoes and cook for 3 minutes. Add kale and sauté until wilted. Add egg mixture and incorporate vegetables and eggs.
Cook over moderate heat for 1 minute. Gently lift the edge of the frittata and
Tilt the pan to allow for the egg to get underneath. When the frittata starts to form, place in the oven and cook for approximately 10 minutes. Tapping on the center with some spring says it is done.
Remove from oven and let sit for 2 minutes. Run a rubber spatula around the edg to loosen the frittata. Place a plate large enough to cover the pan over the pan and CAREFULLY invert it on to the plate. Serve warm with a salad of Pete's mesclun or arugula
Scallion & Garlic Scape Tortilla
1 bunch garlic scapes, roughly chopped
1 bunch scallions, biased cut
1/4 cup water
4 eggs, lightly beaten
Salt & pepper
2 tbsp. olive oil
Place garlic and scallions in a 10 inch skillet with 1 tsp. oil, 1/4 cup water and a pinch of salt. Cook covered over medium high heat until tender, about 5 minutes. Drain well. Beat eggs with salt and pepper. Add remaining oil to skillet. When oil is hot, shake skillet to spread greens evenly, add eggs. Cover and cook over medium low heat until top is set.
Mini Frittatas with Zucchini, Tomatoes, and Goat Cheese
If you have guests coming this week or you are doing some traveling and need handy car food, or just want to make something a little fun for the family, here's a great one for this week. These little frittatas are delicious and a good way to get some veggies into the kids too! The original recipe comes from Does Leap Farm, and I came to it by way of Tracey Medeiros Dishing Up Vermont Cookbook.
1.25 cups grated zucchini
Salt
2 eggs
1/4 cup whole wheat flour
1 cup grated cheddar
2 garlic cloves, peeled and crushed
1/8 tsp salt
1/8 tsp pepper
1/4 cup goat cheese (around 2 ounces) crumbled (parm or feta good too!)
1/4 cup seeded minced tomato
1.5 TB fresh basil
Preheat oven to 400°F. Lightly oil and flour a mini muffin tin; set aside.
Place zucchini in a colander and sprinkle lightly with salt. Place colander in a bowl and set aside to drain about 15 minutes. Place salted zucchini between layers of clean tea towel or paper towel and gently press down to remove excess water.
Whisk the eggs in a medium bowl. Add zucchini, flour, cheddar cheese, garlic, salt, and pepper, and mix well. Spoon mixture into each muffin cup, just even with the rim, and sprinkle with the crumbled goat cheese. Bake in the oven until the edges are crisp and brown and frittatas are set, about 12 minutes. Carefully remove from oven and evenly top with tomatoes and basil. Return to oven and bake until tomatoes have heated through, about 1 minute.
SUMMER VEGETABLE FRITTATA
Works best with a well seasoned, cast iron skillet, but any oven proof skillet will do. Eat this with a fresh salad for a healthy mid-day meal. -elena
Serves 4 comfortably
8 farm fresh eggs
1/4 C milk or cream
Generous pinch of salt and freshly ground black pepper
1 tablespoon sunflower oil
1 medium Walla Walla onion, roughly chopped
1 lb zucchini, sliced into 1/2 inch rounds
1 medium bell pepper, sliced into strips
1 C of broccoli florets and stems, roughly chopped
1 cup arugula, leaves whole and any thick stems removed
1 cup Bonnieview's Ben Nevis, shredded or sliced thin
1 large tomato, sliced into rounds
Preheat broiler.
Whisk together eggs, milk or cream, salt, and pepper in a bowl.
Heat sunflower oil in a 12 inch cast iron or oven proof skillet over medium heat. Add onion and cook until just fragrant. Add zucchini and bell pepper, cooking just until tender, about 2 minutes. Add broccoli and arugula, cooking for 2 minutes more. Pour egg mixture into skillet and cook, lifting up cooked egg around edge using a spatula to let as much raw egg as possible flow underneath, until edge is set, about 2 minutes (top and center will still be very loose). Sprinkle evenly with cheese and then lay tomato slices on top in a decorative manner.
Broil frittata about 6 inches from heat until set, slightly puffed, and golden, 2 to 2 1/2 minutes.
Cool frittata 5 minutes, then loosen edge with a clean spatula and slide onto a large plate. Cut into wedges.
POLENTA & GREENS
2 bunches cooking greens
1 large onion, chopped
2 garlic cloves, minced
2 tbsp olive oil
Dash red pepper flakes
2 carrots, halved and sliced (optional)
Italian seasoning herbs (optional)
Sliced shitake mushrooms (optional)
1 c grated cheese, provolone, cheddar, fontina, even feta, as you like
Wash and chop the greens. Sauté onion, garlic, and carrots and/or mushrooms in olive oil. Season with salt, pepper & red pepper and Italian herbs. Cook until browning and fragrant. Gradually add the greens, stir frying until all are incorporated and just wilted.
1 c polenta (coarse cornmeal)
3 c water
1 tsp salt
Boil water & whisk in polenta & salt. Turn down very low, watch out for sputters. Cook until thick, stirring often.
Brush a baking dish with olive oil. Pour in about 2/3 of polenta, spoon in the greens, top with remaining polenta & cheese. Take a butter knife and swirl through the top layers a bit. Bake @ 350 until bubbly and slightly browned, about 30 minutes.
A couple notes on this recipe. It is easily doubled, which makes a generous 10 x 14 pyrex baking dish. The polenta is easier to work with if it is poured right when it thickens. If you wait it will set up into a more solid form. Prep the vegetables and have all ingredients ready before you cook the polenta, so it will be ready at the right time, as the greens take just a few minutes.
Tofu Kimchee Pancakes
This recipe was adapted from How to Cook Everything Vegetarian by Mark Bittman. Serves 4.
12 to 14 oz. firm tofu
2 tsp dried ginger, or 2 TB fresh chopped ginger
2 cloves chopped garlic
2 tsp fish sauce
2 tsp soy sauce
6 TB whole-wheat pastry flour
1/4 cup, or more of soymilk or water
2 tsp dried crushed cilantro, or 2 TB fresh chopped
1 cup chopped Fermented Vegetable Medley
cayenne pepper to taste
2 TB sunflower oil
1 TB dark sesame oil
4 cups sprout mix
More...
Potato Pancakes with Dulse
Here's a recipe Heather found online from a seaweed company in Ireland. She suggests adding a bit of minced onion or chives.
1lb Cooked Mashed Potato
2 TB Whole Wheat Pastry Flour
1/4oz (7g) of Finely Chopped Dulse
salt and pepper
1 cup Golden Bread Crumbs
Olive Oil for frying
Mix first three ingredients together. Add salt and pepper to taste. Split into portions and roll in golden breadcrumbs. Heat olive oil over medium heat. Shallow or deep fry in olive oil. Adjust seasoning to taste and serve.
Panfried Tofu with Sesame Cress Raab
Here's a terrific sounding tofu and raab recipe adapted from the Gourmet Cookbook edited by Ruth Reichl. Feel free to mix in other greens, such as mizuna, mustard, etc. Serves 2 as a main course, easily doubles.
1 TB sesame seeds
2 tsp grated fresh ginger
1 glove garlic minced
1/4 c orange juice
2 TB soy sauce
2 tsp toasted sesame oil
1 block tofu
2 1/2 TB oil
1 bunch cress raab, coarsely chopped
2 tsp honey
Toast sesame seeds in a dry skillet until golden brown. Set aside.
Combine ginger, garlic, orange juice, soy sauce and sesame oil in a sauce pan. Simmer gently for 1 minute.
Place tofu on a clean towel, cover with another, and press gently but firmly to remove excess moisture. Cut into 1/2 inch thick slices along the short end. Heat 1 TB oil in a skillet over medium high heat. Brown tofu on both sides, about 6 to 8 minutes. Transfer to a plate. Heat remaining 1 1/2 TB oil in same skillet add cress raab and honey, saute until cress is crisp tender, tossing frequently.
Transfer cress raab to plates, arrange tofu slices on top, drizzle with sauce and sprinkle with toasted sesame seeds.
Spanish Tortilla with Potatoes and Greens
This is like a frittata, but with a potato base. Heather often makes this quick dish for supper and eats leftovers for breakfast. She likes to serve it with fresh minced cilantro and salsa. Serves 6.
1 lb. potatoes, cut into 1/4 slices
1/4 cup olive oil
1 onion or 4 scallions, chopped
1 1/2 tsp salt
1 lb. greens
5 eggs
1 cup milk
grated cheese
minced fresh cilantro
Butter or oil a deep dish pie plate. Heat 2 tablespoons oil in a wide skillet over medium heat. Cook potatoes in a couple of batches until nearly tender and browning, using more oil as needed. Layer into to pie plate. Heat remaining oil and saute onion. Add greens and briefly saute, seasoned with a bit of salt. Spread on top of potatoes.
Beat the eggs with milk, season with salt and pepper. Pour over the potatoes and greens. Sprinkle with cheese if desired. Bake until just set in the center, about 30 minutes.
Alternately, you can cook this on top of the stove by cooking the greens first and removing. Then cook the potatoes, top with the greens and pour in the eggs. Reduce heat and cover. When nearly set, run it under the broiler until golden and eggs are cooked through.
Pretty Pickled Eggs
Here's a fun pickled eggs and vegetables recipe from the Sundays at Moosewood cookbook. Yields one quart jar, doubles easily.
1 beet, trimmed and cut in half
1 parsnip or carrot, peeled and sliced diagonally
1/3 cup vinegar
2 tbsp maple sugar
1 tsp fresh dill
4 hard boiled eggs, peeled
Cook beet halves in a small sauce pan or pressure cooker until tender. Remove and set aside to cool. In the same cooking water, simmer parsnip or carrot slices until tender. Combine vinegar, sugar, dill with cooking water and bring to a boil. Add the vegetables and simmer for 2 minutes.
Layer the eggs and vegetables in a quart mason jar. Pour over the brine to cover. Add more boiling water, if needed to cover. Seal the jar tightly and place in refrigerator for 12 to 24 hours before serving.
These will keep for a week in the fridge. The eggs will be bright pink on the outside and white and yellow on the inside! Serve eggs cut into wedges and arranged with the vegetables on a bed of Pete's Greens.
