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.

Chicken and Bulgur Salad with Corn

I couldn't be more glad that making Pinto Bean and Bulgur Burgers brought a bag of bulgur into my life, kicking off a small wave of culinary experimentation. So far I've made more veggie burgers and a delicious salad with this inexpensive and quick-cooking grain, with my latest experiment being this boldly flavored, complete main course salad. This collection of fresh flavors feels wonderfully like summer, filling your belly without making you sluggish. At its best with local corn on the cob, fresh tomatoes, onion, and cilantro shine against the nutty bulgur backdrop, completed by a  portion of savory chicken breast. This recipe is the perfect confluence of healthy, quickly prepared, and flavorful food, demonstrating how it is possible to eat delicious and nutritious meals even on busy nights. While it can only get better as more local veggies and herbs become available, don't wait until then to prepare this gorgeous meal.

Chicken and Bulgur Salad with Corn
from Food and Wine
serves 4


2/3 cup bulgur
2/3 cup boiling water
4 1/2 tablespoons olive oil
4 cups fresh (cut from about 6 ears) or frozen corn kernels
1 1/2 teaspoons salt
1 small red onion, chopped
1 1/3 pounds boneless skinless chicken breasts (about 4)
1/4 teaspoon fresh-ground black pepper
1 tomato, seeded and chopped
1 jalapeño pepper, seeds and ribs removed, minced
1/2 cup chopped cilantro (optional)
4 tablespoons lime juice (from about 2 limes)
1/4 teaspoon cayenne

1. In a medium bowl, combine the bulgur and the water. Cover and let sit for 20 minutes.

2. In a large nonstick frying pan, heat 1 1/2 tablespoons of the oil over moderate heat. Add the corn and 1/4 teaspoon of the salt and cook, stirring occasionally, for 5 minutes. Add the onion and continue cooking for 5 minutes longer, stirring occasionally. Transfer to a large glass or stainless-steel bowl and let cool.

3. Add 1 tablespoon of the oil to the frying pan and heat over moderate heat. Season the chicken with 1/4 teaspoon of the salt and the black pepper. Cook the breasts until browned and just done, about 5 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes. Cut crosswise into 1/4-inch slices.

4. Add the bulgur, tomato, jalapeño, cilantro, 3 tablespoons of the lime juice, the cayenne, and 3/4 teaspoon of the salt to the bowl with the corn and onion. Toss.

5. In a small glass or stainless-steel bowl, combine the remaining 1 tablespoon lime juice, 2 tablespoons oil, and 1/4 teaspoon salt. Mound the salad onto plates. Top with the chicken and drizzle the chicken with the lime oil.

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.

Greek-Spiced Baked Shrimp

When I was  kid, anytime I got to eat shrimp I knew it was a special occasion. Shrimp cocktail was always the appetizer for Thanksgiving and Christmas dinner and eating it still always feels a little luxurious to me. As an adult, I purchase shrimp on a fairly regular basis, grilling it for salad, tossing it with pasta, or using it in a stir-fry most often. This recipe, quite unique from the other shrimp recipes I've made, was a wonderful departure from the ordinary. Red pepper flakes offer plenty of spice, tempered just enough by the salty, pungent feta cheese, roasted tomatoes, and fresh dill. A filling, but healthy main dish served over rice with a side vegetable, this would also be an beautiful warm appetizer with a plate of crostini. From start to finish this recipe is somewhat of a time investment (45 minutes or so), but it is largely unattended, allowing you to prepare the rest of dinner or converse with guests. The perfect balance of elegance and ease, this recipe is sure to please any shrimp-lover with a penchant for bold flavors.

Greek-Spiced Baked Shrimp
from Gourmet, via Epicurious
serves 4

1 medium onion, chopped
2 garlic cloves, finely chopped
3 tablespoon extra-virgin olive oil
1/2 teaspoon hot red-pepper flakes
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 (28-ounce) can roasted chopped tomatoes in juice
Pinch of sugar
1 1/4 pound large peeled and deveined shrimp
1/4 pound feta, crumbled (2/3 cup)
2 tablespoons chopped dill

1. Preheat oven to 375°F with rack in middle.

2. Cook onion and garlic in oil with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat until softened, about 5 minutes. Stir in spices and cook, stirring, 30 seconds. Add chopped tomatoes (with juice) and sugar and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes. Remove from heat.

3. Season shrimp with 1/8 teaspoon salt, then stir into tomato sauce. Transfer to a 2-quart shallow baking dish and top with feta. Bake until just cooked through, 18 to 20 minutes. Serve sprinkled with dill.

Bulgur Salad with Feta and Pine Nuts

Happy Earth Day! If you're feeling motivated to do something good for our planet, try adding a few vegetarian meals to your repertoire. The livestock industry is responsible for a huge amount of greenhouse gas emissions and by swapping out a few meat-heavy meals for some delicious vegetarian options, we can do our bodies and the planet some good.

Although I've created a lot of main-course salad recipes, both vegetarian and with meat, I've never explored green salads with a grain as one of the main components. I bought a bag of bulgur specifically for Pinto Bean and Bulgur Burgers and because I hate to waste and am perpetually on the search for new recipes, I went on a search that led me to this wonderful salad.  Bulgur is the perfect whole grain for busy people because its preparation requires only an unattended soak in hot water. While the bulgur soaks you'll have plenty of time to prepare all the other components and probably even get the kitchen cleaned up. The chewy bulgur is the perfect textural contrast to crunchy lettuce and red onion, with the savory pine nuts and feta cheese making it satisfying enough for a main course. If you're one of the unlucky few to suffer from pine mouth or just don't care for pine nuts (or their expense), walnuts would make a lovely substitution. A complete meal on one plate, this salad is a fabulous way to eat vegetarian, a lovely meal to linger over on a beautiful spring day.

Bulgur Salad with Feta and Pine Nuts
from Martha Stewart
serves 1

1/4 cup medium-grind bulgur
Coarse salt and ground pepper
1 tablespoon pine nuts
2 teaspoons fresh lemon juice
2 teaspoons olive oil, preferably extra-virgin
1/4 cup crumbled feta cheese (1 ounce)
1/2 shallot, minced
1/4 cup fresh parsley, chopped
1/4 cucumber, peeled, halved, seeded, and finely diced
1/2 head Boston lettuce, torn into large pieces

1. In a medium bowl, mix bulgur with 1/8 teaspoon salt and 1/2 cup boiling water. Cover; let sit until bulgur is tender (but still slightly chewy), about 30 minutes.

2. Meanwhile, in a small dry skillet over very low heat, toast pine nuts, tossing constantly, until golden, 3 to 4 minutes. In a small bowl, whisk together lemon juice and oil. Season with salt and pepper; set aside.

3. Drain bulgur in a fine-mesh sieve, pressing to remove excess liquid; return to bowl. Add feta, shallot, parsley, cucumber, and 1/2 the dressing; season with salt and pepper. In another bowl, toss lettuce with remaining dressing. Top with bulgur mixture and pine nuts.

Shrimp, Roasted Red Pepper, Corn, and Feta Salad

Feeling like we're well and truly in spring has reinvigorated my passion for and creativity with main course salads. Main course salads are commonplace in my diet year-round, but once spring arrives they become an absolute staple. Salads are what I most commonly feed myself when I'm only cooking for one, but my husband will enjoy salads (like this one) with me from time to time as well. When I'm flying solo I typically follow the basic formula of dried/fresh fruit, nuts/seeds, and cheese, but with my meat-and-potatoes husband I almost always make sure some meat makes it to the plate as well.

You can't beat a meal like this for a busy work night. None of these ingredients need cooking and barely any prep work is required. The simple combination of a pile of fresh greens and corn, accented by roasted red peppers, perfectly pungent feta cheese, and a generous helping of shrimp makes for a well rounded and almost summery salad. Needing only some crusty bread with butter and a glass of wine to feel even a bit decadent, this meal is an exceptional way to reward yourself after a long day at work or throw together a quick date night at home.

Shrimp, Roasted Red Pepper, Corn, and Feta Salad
serves 2

4 ounces baby greens or spinach
1 roasted red pepper, thinly sliced
1/2 cup fresh corn or frozen corn, degrosted
8 ounces cooked salad shrimp, rinsed, drained, and patted dry
2 ounces feta cheese, crumbled
Salad dressing, for serving

1. Divide spinach evenly between two large places, topping each with half of the roasted pepper, corn, shrimp, and feta cheese. Top with dressing of choice, and serve.

Black Bean and Bulgur Burgers

As hinted at in my Chickpea Burger post, I'm at the end of queue of Martha Stewart veggie burgers, this adaptation of one of her recipes being my last (for now). The bulgur I bought for Pinto Bean and Bulgur Burgers had a found a home on top of a can of black beans in kitchen cabinets, and I couldn't help myself from adapting this recipe to indulge one of my favorite combinations, black beans and corn. Almost a bean burrito made into a burger, smoked cheddar and scallions continue that theme, gilded by a healthy helping of salsa and sour cream on top. The key to keeping these burgers from falling apart is thoroughly draining the bulgur, beans, and corn (if frozen, then thawed); any excess water will make the burgers soggy, make them more difficult to shape, and cause them to spread as they cook. A fantastic alternative to a bean burrito, these zesty burgers are a great way to mix up your work week lunch routine.

Black Bean and Bulgur Burgers
adapted from Martha Stewart
makes 4 burgers

1/2 cup bulgur
1 can (15.5 ounces) black beans, rinsed and drained
1/2 cup grated smoked or sharp cheddar cheese
1/2 cup fresh or frozen corn
1/4 cup thinly sliced scallions
1 large egg, lightly beaten
Coarse salt and ground pepper
Cayenne pepper (optional)
1 tablespoon olive oil
4 whole wheat buns or pitas
Lettuce, salsa, and sour cream, for serving

1. In a large bowl, combine bulgur and 1 cup boiling water. Cover tightly and let sit until bulgur is tender, 30 minutes. Strain through a fine-mesh sieve, pressing to remove liquid, then return bulgur to bowl. In a food processor, pulse black beans until coarsely chopped. Add beans to bulgur, along with cheese, corn, scallion, and egg. Season with salt and pepper and add cayenne, if desired; mix well.

2. In a large skillet, heat olive oil over medium. Add 1/2 cup bean mixture and press lightly with a spatula to flatten. Make 3 more patties, working in batches if necessary (add more oil for second batch), and cook until browned and cooked through, 3 minutes per side. Serve burgers on buns with your choice of garnishes.