Cauliflower Fried Rice with Shrimp

Unless I'm medically required, you'll never catch me signing up for a restrictive diet. I'm not dropping gluten or becoming a vegan, and you'll certainly never catch me going paleo. But just because I don't buy in fully to one of those lifestyles, it doesn't mean I can't glean a few good ideas. The recent popularity of the gluten and paleo diets has led people to find a lot of creative alternatives for bread and grains, one of them being cauliflower. Although I'm not about to stop chowing down on (whole) grains, I am definitely for adding more vegetables to my diet, so I decided to give cauliflower rice a shot.

Fried rice is one of my go-to dinners when I'm short on time, have a lot of odds and ends in the fridge that need to be used up, or both, and I figured incorporating this new prep into a tried-and-true favorite was a good place to start. Other than using cauliflower, this a classic fried rice recipe, full of all the flavors you hope to find in your Chinese take-out and the perfect vehicle to test drive this new substitution. And you know what? This turned out just as wonderful as the original. Grated cauliflower has a strikingly similar texture to cooked rice and soaks up flavors just as eagerly, with the added benefit of picking up an even more delicious brown crust. It may not replace the original version, but this certainly hasn't seen its last appearance at my dinner table.

Cauliflower Fried Rice with Shrimp
adapted from The Kitchn
serves 2

1/2 head cauliflower

1 tablespoon toasted sesame oil, plus more for finishing
2 eggs, beaten

8 ounces shrimp, peeled (and deveined, if desired)
1/2 cup diced or shredded carrots
1/2 cup frozen peas
4 scallions, sliced into thin rounds
2 to 3 tablespoons soy sauce
1 to 2 tablespoons rice wine vinegar
1/2-inch freshly grated ginger

2-3 cloves minced garlic 

Sriracha or other hot suace

1. Cut cauliflower into quarters. Grate cauliflower using grater or food processor until coarse.

2. Place a skillet over medium heat and add a teaspoon of oil. Scramble the eggs, breaking them into small curds. When the eggs are just barely cooked, scrape them into a clean dish and set them aside.

3.  Add another teaspoon of oil to the pan, add the shrimp, and season with salt and pepper. Cook, stirring frequently, until shrimp is opaque and cooked through, 2 to 4 minutes, depending on the size of the shrimp.

4. Add another teaspoon of oil to the pan and stir in the grated cauliflower. Make sure all the grains of cauliflower are coated with a little oil, then spread the rice into a thin layer across the bottom of the pan. Let it cook for a few minutes, then gather it together and spread it out thin again. Continue until the rice is toasted and beginning to brown.

5. Add two tablespoons of soy sauce, one tablespoon of rice wine vinegar, and ginger and garlic and stir. Add the peas and carrots, cooking until they are tender and warmed through. Stir in the eggs, shrimp, and scallions.

6. Taste and add more soy sauce and rice wine vinegar if needed. Finish with hot sauce and sesame oil, to taste

Red Flannel Hash

When it comes to quick dinners, eggs are nonpareil in my book. Father Winter reared his ugly head and after spending an hour or two shoveling after work, I needed a hearty dinner and I needed it fast. Red flannel hash often appears around St. Patrick's Day, but this ruby-hued beauty of a dish is a lovely meal all winter long.

My CSA provides an embarrassment of riches in the root vegetable department, along with some healthy (okay, disturbingly large) heads of cabbage, so this recipe is practically a love letter to the ingredients already in my fridge. The relative amounts of each ingredient aren't all that important, so assemble the ingredients in whatever ratio makes you happiest or helps you clean out of the fridge. After all, this began as a humble, hearty peasant breakfast, so there's no need to be to fussy with adhering to the recipe perfectly. 

Without too long of a cook time, the beets become sweet and caramelized, happily mingling with the starchy potatoes and crisp-tender cabbage. If you like your veggies with a little more texture, or simply can't wait to chow down, cook the eggs and serve promptly, but if you want this to stew the veggies down to a meltingly tender crimson mash before adding the eggs, it's equally delicious that way. The runny egg yolk glazes each bite with richness, but the traditional corned beef or some sausage or bacon certainly wouldn't be unwelcome for an even heartier meal.

Although it won't be red flannel hash without the beets, this template is still primed for experimentation with other root veggies, the celeriac and rutabaga in my fridge already clamoring for a starring role in the sequel. 

Red Flannel Hash

adapted from The Kitchn

serves 4 to 6

1 tablespoon olive oil

1 white or yellow onion, thinly sliced
1 teaspoon salt
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon black pepper
3-4 red or Yukon Gold potatoes, scrubbed and diced small (or shredded)
3 beets, peeled and diced small (or shredded)
1/2 head red cabbage, cored and thinly sliced
4-6 large eggs

1. Heat olive oil in a large skillet over medium-high heat. Add the onions and 1/2 teaspoon of salt, and cook until the onions become soft and translucent, about 5 minutes. Stir in the garlic, herbs, and 1/2 teaspoon of black pepper. Stir until the garlic becomes fragrant, about 30 seconds.

2. Add the potatoes, beets, and another 1/2 teaspoon of salt. Stir everything together, cover the pan, and turn the heat down to medium. Cook for 10-12 minutes, stirring every few minutes, until the beets are tender. Don't worry if the potatoes start to fall apart a little - they are meant to! As you stir, be sure to scrape the bottom of the pan every so often to work in the browned bits from the pan.

3. When the beets are tender, stir in the cabbage. Cover and cook for another 3-5 minutes, until the cabbage is wilted. Give the mash a taste and add more salt and pepper if desired.

4. At this point, you can serve the mash right away or you can turn down the heat and let it simmer for as long as a half an hour. You can also take the mash off the heat completely and re-heat it when you're ready to serve.

5. Five minutes before you're ready to serve, crack the eggs around the circumference of the pan. Cover the pan and let the eggs poach for 5 minutes for runny yolks or 7 minutes for firm yolks. Scoop onto plates and serve.

Fresh Herb and Zucchini Frittata

I was sure my zucchini plant was done producing. The voluminous leaves were coated with a unhealthy glaze of white and the vine was collapsing under the weight of the cold fall weather. But when I went to visit my eggplant and pepper plants and see what they had to harvest, I found that my zucchini plant had gifted me with two healthy size squash, with at least four babies on the vine. Because I'd had a nice break from this prolific plant, their appearance filled me with delight instead of the hesitance it might have just a few weeks ago. My diverse culinary with zucchini is more than amply documented in previous posts, but when I tried to think of a way to use up this late season crop I realize there was a glaring omission in my zucchini recipe roster - frittatas! 

It feels like I've put every possible vegetable into a frittata, and I've rarely been disappointed. Other than vegans, who doesn't love a frittata? You can make them as healthy or indulgent as you like, fill them with almost any ingredient, serve for any meal, and they take just minutes to make. This frittata blends tender zucchini and onion seamlessly into the rich egg and cheese base, with garden-fresh herbs permeating each delicious bite. I quite love this particular combination, in part because I grew many of the components myself, it still stands that its simplicity the reason for its success. This particular combination may not perfectly fit your garden's bounty as it did mine, but it's still a wonderful template for to filling your belly with whatever odds and ends you have lingering in the fridge.

Fresh Herb and Zucchini Frittata
adapted from Eating Well

serves 2

4 teaspoons extra-virgin olive oil, divided
1 cup diced zucchini, (1 small)
1/2 cup chopped onion
1/4 cup slivered fresh mint
1/4 cup slivered fresh basil
1/4 teaspoon salt, divided
Freshly ground pepper, to taste
4 large eggs
2 ounces shredded fresh mozzarella or crumbled goat or feta cheese

1. Heat 2 teaspoons oil in a 10-inch nonstick skillet over medium heat. Add zucchini and onion; cook, stirring often, for 1 minute. Cover and reduce heat to medium-low; cook, stirring occasionally, until the zucchini is tender, but not mushy, 3 to 5 minutes. Add mint, basil, 1/8 teaspoon salt and a grinding of pepper; increase heat to medium-high and cook, stirring, until the moisture has evaporated, 30 to 60 seconds.

2. Whisk eggs, the remaining 1/8 teaspoon salt and a grinding of pepper in a large bowl until blended. Add the zucchini mixture and cheese; stir to combine. Preheat the broiler.

3. Wipe out the pan and brush it with the remaining 2 teaspoons oil; place over medium-low heat. Add the frittata mixture and cook, without stirring, until the bottom is light golden, 2 to 4 minutes. As it cooks, lift the edges and tilt the pan so uncooked egg will flow to the edges.

4. Place the pan under the broiler and broil until the frittata is set and the top is golden, 1 1/2 to 2 1/2 minutes. Loosen the edges and slide onto a plate. Cut into wedges and serve.

Simple Zucchini Fritters

There's no doubt that it's zucchini season. The farmers' market is full of it and my coworkers and I can't stop talking about ways to use up the bounty growing in our gardens. For most people I know their first thought is zucchini bread, but for me it's grilled zucchini and zucchini fritters. I'm most certainly not anti-sweets, but when a vegetable first comes into season, I like to start with recipes that feature it, not hide it. So let's start with the basics. A fritter is a very simple thing - filling mixed with batter and fried. Delicious, right? I'm never one to turn down a deep-fried fritter at a restaurant or food cart, but when it comes to cooking at home, I'm generally a pan-frying kind of girl. It's easier and healthier and doesn't require me to plan the order of cooking things in the Fry Baby so I don't end up making donuts tasting like fish sticks. And if I'm going to make a batter, why not make it whole grain? Regular whole wheat flour can weigh recipes down, but airy whole wheat pastry flour buoys them up. Though not a flavorful powerhouse on its own, zucchini is delicious conduit and it only take a simple seasoning of salt, pepper, garlic, and fresh herbs to make this ordinary vegetable delectable.

While I started very simple, I already see myriad opportunities for customization. Trying swapping out half of the zucchini for carrots (or other veggies), experiment with different mixes of herbs, and throw in additional spices and citrus zest and juice. These fritters can fit in with any meal - alongside fried eggs for breakfast, with a salad for lunch, or next to a hearty piece of meat for dinner. If you find yourself with an overzealous farmers' market haul or overproducing plant in the garden, this recipes will help you use up that surplus at any and every meal.

Simple Zucchini Fritters

serves 1 to 2

1/2 pound (about 1 medium) zucchini
1/2 teaspoon salt, plus additional
1 egg, lightly beaten

2 tablespoons minced fresh herbs (parsley, basil, chives, cilantro, dill, etc.)
2 medium garlic cloves, peeled and minced or pressed through a garlic press

Freshly ground black pepper

1/4 cup whole wheat pastry or all-purpose flour
Olive or canola oil or cooking spray

1. Using the large holes of a box grater, grate zucchini into a medium bowl. Add the salt and stir thoroughly to coat. Transfer zucchini to a colander and allow to drain for at least 15 minutes. Squeeze excess moisture from zucchini and return to bowl.

2. Add egg, herbs, and garlic to zucchini, season with salt and pepper, and mix together thoroughly. Add flour and stir to combine. Preheat a large nonstick pan over medium-high heat and coat with a thin layer of oil. Add zucchini mixture to pan, about 1/4 cup a time, making sure not to crowd the fritters.

3. Cook fritters until golden, about 3 to 4 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 3 to 4 minutes more. Transfer fritters to a plate; set aside in a warm place. Repeat with any remaining zucchini mixture, if needed, adding additional oil if necessary.

Shrimp and Feta Omelette with Cilantro

For reasons I can't explain, I got the idea of making a shrimp omelette stuck in my head. There was definitely a time where I would have scoffed at the idea of a seafood omelette, but shrimp omelettes have a proud place in Asian and American cuisine. My recipe doesn't fall under exactly under either of them, but instead uses a complementary set of flavors from all over the map. Old Bay and seafood are a natural combination, that magical blend of spices just as delightful with shrimp as with the traditional crab. Cheese and seafood are often a dicey combination, but salty feta is light enough that it doesn't overpower the shrimp. Cilantro adds just the right fresh and herbaceous note, though if you're one of those people who thinks cilantro tastes soapy, parsley or basil would be suitable substitutes. Although it is an omelette, I consider this a light dinner rather than a breakfast as the only seafood I can easily see myself having at breakfast is smoked salmon. Eggs are one of my favorite options for a quick supper, easily accommodating almost any ingredient or flavor and making it from pan to plate in just a few minutes. I like my omelettes with a little color, as you can see above, but feel free to keep yours golden yellow. Not quite breakfast for dinner, but uniquely satisfying, this is a perfect meal for any busy weeknight.

Shrimp and Feta Omelette with Cilantro
serves 1

Canola or olive oil cooking spray
2 ounces raw shrimp, cut into bite-size pieces
2 large eggs
1/4 teaspoon Old Bay seasoning
2 tablespoons/0.5 ounce crumbled feta cheese
2 tablespoons chopped fresh cilantro

1. Preheat an omelette pan over medium heat and spray with cooking spray. Add shrimp and cook, stirring occasionally until shrimp are translucent, about 3 to 5 minutes. Remove from pan and set aside.

2. Whisk the eggs and Old Bay together in a medium bowl. Spray pan with cooking spray and add eggs to pan, agitating the pan gently. Tilt pan and lift edges of omelette to allow the runny eggs to cook. When the eggs begin to firm and are almost cooked, add shrimp, cheese, and cilantro, distributing evenly over the middle third of the omelet.  Use a fork or spatula to fold each side of the omelette over the center filling, tilting the pan to help roll up the omelette. Cook 10 to 30 seconds longer, depending on how brown you like your omelette. Slide onto a plate and serve promptly.

Breakfast Poutine

I'm still on my poutine kick for Packer snacks. An over-the-top, decadent food that I'll eagerly try any time I see it on a menu, since I first made it myself at home I can't stop tinkering with the recipe. So far I've shared a classic poutine recipe and Reuben variation, but if you want to indulge in poutine for breakfast or brunch, this is really the recipe for you. We all know the cliche that bacon makes everything better, and quite often the same case can be made for a fried egg, its addition taking this poutine even further into the indulgent category. This is an unabashedly decadent meal - crisp and smoky bacon, salty and squeaky cheese curds, starchy and hearty potatoes, rich and runny egg, all happily co-mingling until a silky blanket of gravy. To complete your brunch or football-watching experience, pair this with a breakfast stout, hard cider, or other boozy brunch beverage your of choice (although I don't think mimosas quite work with this heavy-duty dish) and enjoy some quality time with friends or family. Go Pack Go!

Breakfast Poutine
gravy recipe adapted from The Food Network
serves 2

1/2 tablespoon canola oil
1/4 cup finely chopped onion
1/2 tablespoon finely minced garlic
1 cup chicken stock
1 cup beef stock
1 tablespoon ketchup
1/2 tablespoon apple cider vinegar
1/4 teaspoon Worcestershire sauce
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
Kosher salt and freshly ground pepper
12 ounces frozen french fries
4 slices bacon (about 3 ounces)
2 large eggs
4 ounces fresh cheese curds, at room temperature or slightly warm

1. Make the gravy: Heat canola oil in a saucepan over medium heat. Add the onion and garlic and saute until translucent, about 3 minutes. Add the chicken and beef stock, ketchup, vinegar, and Worcestershire sauce and bring to a boil.

2. Meanwhile, in a separate saucepan, melt the butter over medium-high heat. Add the flour and make a roux, stirring until slightly browned, 2 to 3 minutes. Whisk the stock mixture into the roux and simmer until reduced by half, about 20 minutes. Season the gravy with salt and pepper and keep warm.

3. While the gravy is simmering bake the fries according to package directions. Shortly before the fries are ready to come out of the oven, strain the gravy.

4. Meanwhile, cook bacon in a pan over medium heat until crisp. Remove from pan and drain on paper towels, leaving about 1 tablespoon of bacon grease in the pan. When cool, crumble into medium pieces.

5. Crack the eggs into the hot pan containing the bacon grease, frying until whites are set and yolk is warm, but runny, flipping halfway through, or to desired level of doneness.  (If you're unsure as to how to cook over-easy eggs, check out Alton Brown's expert instructions here).

6. Split french fries between two plates, topping each with half of the cheese curds and bacon, and one egg. Pour the hot gravy over the top and serve promptly.

Pad See-Ew

One of the culinary bright spots while I was living in Ames for graduate school was the Pad See Ew at Thai Kitchen. Although the food scene in Madison is far superior to that in Ames, I have yet to find a Pad See Ew that I like as much as that one. Perhaps it was in part because I was usually eating lunch with Heather, one of the greatest people I know, but that dish still holds a soft spot in my heart. I was recently inspired to try and make it myself after going down a culinary rabbit hole of unknown origin, starting with this recipe from Serious Eats. Although nothing can compare to a dish made in a well-seasoned wok with years of flavor, this dish has much of the flavor I remember, my only regret being I had to substitute pad thai noodles for flat rice noodles. Oyster or fish sauce imbues the dish with umami, blending beautifully with chewy rice noodles, rich eggs, and fresh, crisp broccoli. It takes less time to make this meal than order delivery, is much healthier, and is at its best flavor and texture fresh from the wok so I know this is destined to make many more appearances for dinner. I look forward to tweaking and perfecting this recipe even further and someday getting to cook it for an old friend.

Pad See-Ew
adapted from Serious Eats
serves 4

4 ounces boneless chicken, thinly sliced
1 teaspoon baking soda
2 tablespoons oyster sauce or fish sauce
4 teaspoons light soy sauce, divided
2 teaspoons sugar
2 teaspoons rice vinegar
1 garlic clove, minced
Vegetable oil
8 ounces flat rice noodles or pad thai noodles
2 cups broccoli florets, sliced
2 large eggs
2 tablespoons sweet dark soy sauce
Procedures

1.In a medium-sized bowl, toss the chicken with 2 teaspoons of soy sauce and the baking soda. Set aside.

2. In a second medium-sized bowl, whisk together the oyster sauce, 2 teaspoons soy sauce, sugar, rice vinegar, and garlic clove.

3. Bring a large pot of water to a boil. Add the rice noodles and cook according to the directions on the packaging. When done, remove noodles with a pair of tongs and drain in a colander. Toss with a tablespoon of oil so the noodles don't stick together.

4. Place the pot back over high heat and return to a boil. Place the marinated chicken in a large strainer and dip into the water. Cook until the chicken looks white. When done set the chicken aside in a large bowl.

5. Pour enough oil into a large work to just coat the bottom and turn heat to high. When just starting to smoke, add the broccoli. Stir-fry until broccoli turns bright green and becomes tender. Transfer broccoli to the large bowl and set aside.

6. Carefully rinse out the wok and then dry it. Pour in two tablespoons of oil, and turn heat to high. When just starting to smoke, crack in the eggs. Using a wooden spoon, scramble the eggs. When set, add the noodles. Toss well to separate the strands, and then let them cook for a minute.

7. Drizzle on the sweet soy sauce, toss well, and then let cook undisturbed until the noodles start to brown, about one minute. Add the broccoli and chicken back to the pan. Toss well. When everything is warm, pour in sauce. Stir fry until everything is coated. Turn off the heat and serve immediately.

Spaghetti alla Carbonara di Zucchine

When it comes to eating healthy on a budget, you can't beat zucchini. Farmers are practically giving them away at the market, all the way the tender baby summer squash for sauteeing to the behemoths that only have a future in zucchini bread. Because I like to try as many different vegetables as I can from the market, I decided that I needed to make something with zucchini when the bumper crop first started piling up. I've made plenty of zucchini breads and muffins in the past, but this time I was in the mood for something decidedly more savory, like this wonderful pasta.

This is the perfect Monday night dinner in my book-vegetarian, quick to prepare, and full of whole grains and veggies without being boring. Though it may be tempting to try and get the most for your money by purchasing the biggest zucchini you can find, in recipes like this one where the zucchini flavor is right at the forefront, only use small or medium zucchini for the best flavor. The whole grain pasta goes perfectly with savory cheese and eggs, the freshness of the zucchini cutting through the fat just enough to keep the dish light. I'm not going to lie and say this is the same as true spaghetti alla carbonara, but it is a delicious meal that can be served happily to vegetarians and meat-eaters alike. If you'd like to gild the lily a bit and come closer to the original dish, start by frying some bacon, cool and crumble it, and substitute some of the olive oil with rendered bacon fat. While on the subject of olive oil, in this recipe I'd opt for a decent olive oil, since it will be a significant contribution to the flavor palate, but certainly not your best since you'll be cooking with it. If you are adding bacon and cooking with the fat, the flavor of the pork fat will go a long way towards masking a less than stellar olive oil. And if you'd like to go whole hog with indulgence, you could could use a combination of bacon fat and butter in lieu of the olive oil, also a valid option if you're trying to feed someone who doesn't like the flavor of olive oil. The next time you're faced with a bounty of zucchini and looking to venture beyond zucchini bread, give this savory option a try. Light, fresh, and flavorful, it definitely deserves a place at your summer table.

Spaghetti alla Carbonara di Zucchine
from Bon Appetit
serves 4

5 tablespoons extra-virgin olive oil
1 garlic clove, peeled
1 pound medium zucchini, trimmed, cut into 1/4-inch-thick rounds (about 3 1/2 cups)
2 large eggs, room temperature
3/4 cup freshly grated Parmesan cheese (about 2 1/2 ounces)
12 ounces whole wheat spaghetti
6 large fresh basil leaves, torn into pieces, divided

1. Heat oil in heavy large skillet over medium heat. Add garlic and sauté until pale golden, about 1 minute. Add zucchini and sauté until beginning to color, about 15 minutes. Remove from heat; discard garlic.

2. Meanwhile, whisk eggs and Parmesan in large bowl to blend. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; add to egg mixture and toss to coat (heat from pasta will cook eggs).

3. Add zucchini mixture and half of basil to pasta; stir gently to blend. Season to taste with salt and pepper. Sprinkle with remaining basil and serve.

Apple and Onion Fried Wild Rice

When I'm just tasked with feeding myself, fried rice is one of my go-to meals. A batch of rice can happily cook in my rice cooker while I'm chopping up whatever veggies happen to be lingering the fridge, and once all the prep work is done, it takes just a few minutes to whip up a big bowl of mock take-out deliciousness. The last time I went to whip up a batch I happened to have wild rice instead of my usual brown and I thought that this special ingredient warranted a little extra creativity. Wild rice always feels reminiscent of the harvest to me, which led me a naturally to apples and onions, both constants in my fridge. The sweetness of the apples and onions plays beautifully with nutty wild rice, all melded together with a rich coating of soy sauce-infused egg. I punched up my bowl of fried rice with a shot of Sriracha because I love heat, but it's still delightful in it's milder form. I was quite pleased with my first go-around with this recipe, but next time I may venture a little closer to tradition by using sesame oil instead of canola and adding ginger and garlic and see how well Asian flavors will meld with harvest flavors. Even if you're not interesting in trying this particular non-traditional variation on fried rice, I hope it at least inspires you to use fried rice as a palette for new creative combinations of your favorite ingredients.

Apple and Onion Fried Wild Rice
serves 1

2 eggs
1/2 tablespoon soy sauce, plus additional for serving
1/2 tablespoon canola oil
1/2 cup diced onion
1 cup diced apple
1 cup cooked wild or brown rice(or blend)
Sriracha or other hot sauce, for serving (optional)

1. In a small bowl, whisk eggs and soy sauce together. Meanwhile, heat oil in a pan over medium-high to high heat. Add onion and cook, stirring frequently, until onions are softened and a bit browned, 1 to 3 minutes. Add apples and cook, stirring frequently until the apples and onions are browned and softened, but not mushy, 1 to 2 minutes more.

2. Add rice, stir to combine, and cook until rice is heated through, about 30 seconds to 1 minute. Clear a well in the center of pan, adding additional oil if necessary to prevent sticking, and add egg-soy mixture to the pan. Stir mixture constantly, coating rice-vegetable mixture with the egg, and cook until egg is set, but not dry, about 1 minute.

3. Remove pan from heat, transfer mixture to a plate or bowl, and serve with additional soy sauce and Sriracha, if desired.

Crustless Broccoli-Cheddar Quiches

I may have been the only kid who didn't want cheese sauce on their broccoli in the school lunch line. It probably had something to do with the fact that the sauce in fact they were offering had only a passing relation to cheese, but as an adult I happily embrace the broccoli cheese combination, provided that there's real cheese involved (the unbelievable smoked cheddar from Hook's I used here definitely qualifies). I eat a lot of eggs and I'm apt to throw almost anything into a frittata/crustless quiche, so I jumped on this delicious recipe that assisted me on my mission to clean out the fridge, freezer, and pantry. It's a simple cooking technique and combination of ingredients that makes for a tasty, crowd-pleasing meal any time of day, the kind of recipe to keep close at hand when life is chaotic.

Crustless Broccoli-Cheddar Quiches 
from Martha Stewart
serves 4

Butter, for ramekins
Coarse salt
1 package (10 ounces) frozen broccoli florets
6 large eggs
1/2 cup half-and-half
Ground pepper
1/8 teaspoon ground nutmeg
3/4 cup shredded cheddar cheese (3 ounces)
Crusty bread and mixed salad (optional)

1. Preheat oven to 350 degrees. Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside. Bring a medium pot of salted water to a boil. Add broccoli; cook 1 minute. Drain well; transfer to a cutting board, and blot dry with paper towels. Chop coarsely.

2. In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir in broccoli and cheese.

3. Place ramekins on a rimmed baking sheet. Ladle broccoli mixture into ramekins, dividing evenly. Bake until golden brown, 35 to 40 minutes. Serve with crusty bread and a mixed-green salad, if desired.

Ramp and Asparagus Frittata

There are few ingredients that say spring more to me than asparagus and ramps. Both of these ingredients always make it home with me any time they are available at the farmers' market. And while I could eat grilled asparagus by the pound and put ramp pesto on almost everything, I'm still always on the search for other recipes for two of my favorite spring ingredients. Most people aren't familiar with ramps (wild leeks), making the recipe pool is somewhat limited, so I was thrilled to find a recipe that used both of these delicious vegetables. While I typically don't ever work from recipes when making frittatas, this wonderful collection of ingredients is definitely worth sharing. It's eggy and cheesy and packed with veggies, the perfect balance between health and indulgence. And although I adapted this recipe to use ramps, if you aren't lucky enough to have myriad sources for them as I do, leeks will still shine gloriously in this recipe. Delicious puffy and golden brown hot from the oven for breakfast, brunch, lunch, or dinner or reheated the next day, the economical and flavorful dish deserves a spot at your dinner table.

Ramp and Asparagus Frittata
adapted from Bon Appetit
serves 4

2 tablespoons (1/4 stick) butter
1 cup chopped ramps (white and red parts only-no leafy greens)
1 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 1/2 cups)
1 cup sliced stemmed mushrooms (shiitakes, baby bellas, or portabellas make good choices)
8 large eggs
1 cup shredded Gruyere or Swiss cheese, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup grated Parmesan cheese

1. Preheat broiler. Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add leeks and sauté 4 minutes. Add asparagus and shiitake mushrooms, sprinkle lightly with salt, and sauté until tender, about 6 minutes. Whisk eggs, 3/4 cup Fontina cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set.

2. Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.

Spinach, Corn, and Polenta Souffle

While I love meat, I try not to each too much for it for both health and environmental reasons, but refuse to be left craving flavor or sustenance just because my meal lacks animal protein. People all too often assume that vegetarian meals are boring and leave will leave you famished, but this spinach, corn, and polenta souffle is the perfect antidote to that opinion. A rich pillow of eggs and polenta envelopes fresh corn and spinach with a punch of blue cheese in this fantastically savory dish. The pungent flavor of blue cheese that I adore isn't for everyone, so feel free to substitute feta or another milder cheese to appeal to a wider audience. I made this on an ordinary Monday night, but these delicious individual souffles are glamorous enough for a dinner party as well. This is vegetarian eating that appeals to anyone who loves food, the perfect way to introduce even hardcore carnivores over to vegetarian eating.

Spinach, Corn, and Polenta Souffle
from Vegetarian Entrees That Won't Leave You Hungry by Lukas Volger
serves 4

4 eggs
5 ounces (140 g) frozen spinach, or 8 ounces (230 g) fresh
1 cup (240 ml) milk (whole or 2%)
1/2 cup (120 ml) water or vegetable stock
1/2 cup (70 g) coarse-grind cornmeal or polenta
2 tablespoons butter
3/4 cup (90 g) fresh corn kernels (from about 1 1/2 ears) or frozen corn kernels, thawed and drained
4 ounces (115 g) blue cheese, crumbled
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. Preheat the oven to 350 degrees F (190 degrees C). Generously butter four 10-ounce (300 ml) round ramekins or a 1 1/2-quart souffle dish.

2. Separate the eggs, placing the yolks in a small bowl and the whiles in a very clean, dry mixing bowl.

3. If using fresh spinach, blanch or steam it under tender, then finely chop it. If using frozen spinach, defrost it in the microwave, cooking at 2-minute intervals on medium heat, stirring at each interval with a fork, and continuing to cook until thawed. Then drain it an, once cool enough to handle, squeeze out as much liquid as possible. IF using whole frozen spinach, finely chop it.

4. Combine the milk and water in a medium saucepan over high heat. Bring to a boil, then turn the heat down to maintain a simmer. Add the polenta in a steady stream, whisking constantly to break up any lumps. Continue simmering and stirring until the polenta has the consistency of oatmeal or porridge (thick, but not so stiff that it appears congealed), 8 to 10 minutes. Remove from the heat and stir in the spinach, corn, cheese, salt, and pepper.

5.  Using an electric mixer on medium to medium-high speed or a good, strong arm, whisk the egg whites until they form peaks. This will take about 2 minutes with a mixer and up to 5 minutes by hand. The whites will quadruple in volume and should just hold their shape on the tip of a whisk. In four batches, fold the whites into the yolk mixture, being careful not to overmix and deflate the whites. Carefully pour the mixture into the prepared baking dish. If making individual souffles, divide the mixture among the prepared dishes and place them on a baking sheet.

6. Bake for 25 to 30 minutes for individual souffles or 30 to 40 minutes for one large souffle. The top should be browned, set int eh center, and firm to the touch. Serve hot or warm.

Roasted Potatoes Colcannon with Eggs

I'm a sucker for nearly any roasted vegetable, but recently I've renewed my love affair with roasted kale. All it takes is heat, olive oil, and salt and pepper to transform that robust green into a delicious salty snack as satisfying as any potato chip. But as much as I've been enjoying the massive piles of roasted kale I've been eating, I wanted to incorporate roasted kale into a more complete dish, instead of just enjoying it on the side.

When my husband is hanging out with the guys and I'm tasked with only feeding myself dinner, occassionally I'll treat myself to some take-out or a meal out, but more often than not I'll still cook myself a nice, balanced (and usually vegetarian) dinner at home. This dish, loosely based on the traditional Irish Potatoes Colcannon, came together when I was using up all the odds and ends of produce I had before my first CSA pick-up, but I was so happy with it that I've already made it again since. Crispy, salty roasted potatoes and kale become absolutely decadent when swirled in a pool of delicious egg yolk from a poached or over-easy egg. Equally appropriate for breakfast or dinner, this dish will comfort you through the cold fall and winter days to come. Want to make it even more savory? Cook up some bacon, toss the kale and potatoes in the bacon fat before roasting, and crumble bacon bits over the top-almost nobody can resist the siren song of bacon. Like it a little spicy? A little dash of Sriracha is the perfect finishing touch.


Roasted Potatoes Colcannon with Eggs
serves 2

1 bunch kale, stems and ribs removed, leaves chopped
8 ounces potatoes, cut into approximately 1/2-inch dice
1 tablespoon extra-virgin olive oil, divided
Salt and freshly ground black pepper
4 eggs

1. Preheat oven to 400 degrees F and prepare two baking sheets with cooking spray. Toss kale with 1/2 tablespoon extra-virgin olive oil and salt and pepper to taste in a large bowl, then spread evenly on one of the prepared baking sheets. Repeat the process with the potatoes.

2. Place potatoes in the oven on rack in bottom third. After approximately 5 minutes, place the kale in the oven. Roast potatoes and kale, stirring periodically, until kale and potatoes are browned and crispy, about 20 minutes total.

3. Meanwhile, prepare eggs any way you like them (I recommend poached or over-easy). Divide kale between two plates, top each with half of the potatoes, and two of the eggs and serve hot.

Roasted Poblano and Corn Frittata

Although many people think of eggs only as a quick and cheap meal, I delight in meals centered around eggs for breakfast, lunch, or dinner. And because I love eggs (and veggies and cheese) so much, frittatas make frequent appearances on my dinner table. In this frittata rich, farm-fresh eggs envelop a beautiful melange of smoky, spicy poblanos, sweet corn, and salty cheese. Poblanos, particularly when roasted, are my favorite peppers and I can think of few better companions for them than fresh corn or cheese. This dish is equally appropriate for breakfast, lunch, or dinner, and is still delicous the next day either on its own, or between a couple of pieces of bread as a sandwich.  Although most delicious during late summer when peppers and corn dominate the farmers' market, this is a bright spot in the dark days of winter when you're reminiscing about sun and warmth and craving bright flavors.

Roasted Poblano and Corn Frittata
serves 2

3 small to medium poblano peppers
Canola oil cooking spray
4 eggs
1/2 cup fresh corn or frozen corn, thawed
1 ounce queso fresco or feta cheese, crumbled
Salt and freshly ground black pepper

1. Preheat broiler and coat poblanos evenly with cooking spray. Place poblanos on a cookie sheet lined with aluminum foil and broil, turning frequently until all sides of the poblano are blackened, about 6 to 10 minutes, although this can vary greatly depending on the strength of your broiler. (Alternatively, grill peppers on a charcoal or gas grill or gas burner). Remove peppers from the oven, transfer to a bowl, and place a towel over the bowl. Once the peppers have cooled enough to be handleable, remove the skins and cut into peppers into small squares.

2. Reduce oven to 450 degrees, with rack set in top third. In a medium bowl, whisk together eggs, add 1/2 cup chopped poblanos, corn, and cheese and mix well, and season with salt and pepper. Preheat a medium cast-iron or nonstick ovenproof skillet over medium heat and spray with cooking spray. Add the egg mixture to the pan, using a spatula scrape the edges and bottom of the pan for the first few minutes of cooking to allow more raw egg to come in contact with the bottom and sides of the pan. Cook until the edges are set and but the center of the frittata is still runny, 4 to 8 minutes.

3. Transfer skillet to oven. Bake until frittata is set in the center, about 3 to 5 minutes. Using a rubber spatula, release frittata onto a cutting board; let rest 5 minutes. Cut into wedges, and serve.

Zucchini, Corn, and Goat Cheese Frittata

Frittatas make frequent appearances on my dinner table because they're quick and easy to make, can be healthy or indulgent, are suitable for breakfast, lunch, or dinner, and can use a huge variety of ingredients. I'm leaving for vacation early tomorrow morning, so using up ingredients and getting some healthy eating before the bacchanalia I'm sure to indulge in on vacation is a must. Fresh sweet corn is just starting to appear at the farmers' market and beautiful zucchini is cheap and plentiful, so I immediately thought of throwing this happy pair together in a frittata. Along with sweet and smoky roasted red peppers and wonderfully creamy goat cheese, this frittata is a gorgeous taste of summer. It is filling without being too dense, and is rounded out perfectly with a side salad or side vegetable and crusty piece of bread or a roll for a complete meal. Summer will undoubtedly offer countless delicious combinations for frittatas, so let the season inspire you to get creative in the kitchen!

Zucchini, Corn, and Goat Cheese Frittata
serves 4

8 eggs
Salt and freshly ground black pepper
1 cup green and/or yellow zucchini or other summer squash, cut into small cubes
1/2 cup diced roasted red peppers
1/2 cup fresh corn or frozen corn, thawed
2 oz. crumbled goat cheese

1. Preheat oven to 450 degrees, with rack set in top third. In a medium bowl, whisk together eggs, add vegetables and mix well, and season with salt and pepper. Preheat a medium cast-iron or nonstick ovenproof skillet over medium heat and spray with cooking spray. Add the egg mixture to the pan and distribute the goat cheese evenly over the frittata. Using a spatula scrape the edges and bottom of the pan for the first few minutes of cooking to allow more raw egg to come in contact with the bottom and sides of the pan. Cook until the edges are set and but the very center of the frittata is still runny, 5 to 10 minutes.

2. Transfer skillet to oven. Bake until frittata is set in the center, about 4 to 6 minutes. Using a rubber spatula, release frittata onto a cutting board; let rest 5 minutes. Cut into wedges, and serve.

Caprese Omelet

Traditional Caprese salad, a common Italian antipasto, consists of fresh buffalo mozzarella, tomatoes, and basil, dressed simply with salt, pepper, and olive oil. Ordinarily I have no interest in anything labeled Caprese (in the style of Capri) because that usually means it includes raw tomatoes, the food I dislike above nearly every other (and yes, I realize it is strange that there are sun-dried tomatoes in this recipe, which I like). However, I am borrowing that label for this omelet, which in generous terms also falls under the Caprese category.

When I'm only cooking for myself because my husband isn't around (or awake yet), I often turn to eggs. They're healthy, quick-cooking, and omelets and frittatas are a great opportunity for creativity and to use up orphaned bits of ingredients remaining from other recipes-the sun-dried tomatoes were originally purchased for Avocado-Dressed Shrimp a la Mexicana and the mozzarella to make pizza. Combine that with a recently acquired basil plant, and a Caprese dish seemed only natural. This fresh and flavorful omelet is great any time of the day and becomes a complete meal with toast and a side salad or piece of fruit.

Caprese Omelet
serves 1

2 eggs
Salt and freshly ground black pepper
Olive oil cooking spray
1/4 cup chopped basil, plus additional for garnish
1/4 cup chopped recipe-ready sun-dried tomatoes (not packed in oil)
2 tablespoons shredded or finely cubed mozzarella cheese

1. In a small bowl, beat the eggs until frothy and well-combined and season with salt and pepper. Preheat a small nonstick skillet over medium to medium-high heat and spray with cooking spray. Add the eggs and stir with a heatproof rubber spatula, while shaking the skillet, until the eggs are nearly set.

2. Add basil, tomato, and cheese to center of the eggs. Shake the skillet to loosen the omelet, then use the spatula to fold one-third of the eggs over the filling. Fold the opposite third over the filling, place the lid on the skillet, and cook briefly until the cheese is melted. Remove the lid and tilt the skillet to turn the omelet onto a plate. Garnish with additional basil, if desired, and serve warm.

Goat Cheese, Pepper, and Spinach Fried Egg Sandwiches

As strange as it may sound, I've been kind of obsessed with eggs lately. I'll happily eat them for breakfast, lunch, or dinner cooked nearly any way you can imagine. Because cheese, eggs, and vegetables go so perfectly together and I nearly always have bounty of cheese and produce in my refrigerator omelettes and frittatas make frequent appearances on my menus, though rarely the same exact recipe twice. In the spirit of that creativity, I decided to spice up the typical fried egg sandwich with some goat cheese, peppers, and spinach, not only adding a lot more flavor but more healthy ingredients to this often-greasy and unhealthy dish. I really love creamy, tangy goat cheese, but a good melting cheese could be substituted for those who find goat cheese a bit too assertive, although the texture won't be as irresistably smooth as goat cheese. Full of protein, vegetables, and whole grains, this vibrant dish, equally suitable for breakfast, brunch, or lunch, gives you the energy for all the fun or chores you want pack into your weekend.

Goat Cheese, Pepper, and Spinach Fried Egg Sandwiches
serves 2

4 slices whole grain bread
2 ounces goat cheese, slightly softened
6 mini bell peppers, halved, ribs and seeds removed if necessary (or 1 small to medium bell pepper)
1 oz. spinach
4 eggs
Salt and freshly ground black pepper

1. Toast the bread and spread evenly with the softened goat cheese. Place half the peppers on each of two slices and half the spinach on each of the two other slices (the goat cheese will help the veggies stick to the bread and not fall out when eating the sandwich).

2. Meanwhile, heat a pan over medium heat. Crack four eggs into the pan and season with salt and pepper. Cook eggs to desired level of doneness (fried soft, fried hard or even over-easy), flipping approximately halfway through cooking. Place 2 eggs each on top of two slices of bread, top with the second slice, and serve immediately.

Apple and Cheddar Frittata

I've been using the abundance of fall apples for desserts and neglected the many wonderful uses of apples in savory dishes. Frittatas are extremely simple and leave a lot of room for experimentation with different cheeses, apples, herbs, and spices. The sweet freshness of the Ten Eyck apples counters the salty richness of the Hook's four-year cheddar cheese and was the perfect side to smoked brats from Pecatonica Valley Farm (I also used their eggs in the frittata). Since this frittata is so simple, the quality of products makes a huge difference in the final product. I couldn't get enough of this farmer's market salute, which would be equally delicious for breakfast with a piece of hearty whole grain toast or a bowl of fruit.

Apple and Cheddar Frittata
from Martha Stewart
serves 4

8 large eggs plus 2 large egg whites
4 ounces white cheddar cheese, coarsely grated (1 cup)
Coarse salt and ground pepper
1 tablespoon butter
2 Gala apples, peeled, cored, and sliced lengthwise into 1/8-inch-thick pieces

 1. Preheat oven to 450 degrees, with rack set in top third. In a medium bowl, whisk together eggs, egg whites, and half the cheese; season with salt and pepper. In a medium cast-iron or nonstick ovenproof skillet, heat butter over medium. Add egg mixture; while it cooks, 1 to 2 minutes until edge is set, arrange apples on top in a circular pattern, starting from the outside edge, and sprinkle with remaining cheese.

2. Transfer skillet to oven. Bake until frittata is set in the center and cheese is browned, about 20 minutes. Using a rubber spatula, release frittata onto a cutting board; let rest 5 minutes. Cut into wedges, and serve.