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.

Lighter Eggplant Parmesan

I had a marathon of sharing zucchini recipes, so I figured I should do the same for eggplant. My cache of eggplant recipes doesn't come close to rivaling the ones I had for zucchini, but I've got a few gems to share that helped my turn my healthy eggplant crop into many delicious meals.

I have to start by saying that I did not pick this eggplant Parmesan recipe because it was lower in calories, but because it was easy. There's no doubt that deep-fried eggplant is absolutely delicious, but I do not have the patience for all that when I'm trying to dinner on the table after a long day of work. Instead of the exhaustive process of breading and frying, these eggplant slices roast while you throw together a short-cut sauce using already prepared marinara sauce. A little layering, a generous topping of mozzarella and Parmesan, and a few more minutes in the oven produce a big of pan of bubbling, cheesy goodness. The one traditional element this dish is missing is the breading, and if I made it again I would revive that with a sprinkling of buttery panko bread crumbs on top.

It's sad to see summer go, but bring on the fall foods! It can be so easy to overindulge and hibernate as the temperatures drop, but this hearty meal keeps it healthy without feeling like low-cal eating.

Lighter Eggplant Parmesan
adapted from Martha Stewart
serves 4

1 large or multiple smaller eggplants (2 pounds total), sliced 1/2 inch thick crosswise
1 tablespoon olive oil
Coarse salt and ground pepper
1 cup fat-free (skim) milk
3 tablespoons all-purpose flour
4 garlic cloves, minced or pressed through a garlic press
1 cup homemade or best-quality store-bought marinara sauce
1/2 cup grated part-skim mozzarella
1/3 cup freshly grated Parmesan

1. Preheat oven to 450 degrees, with racks in upper and lower thirds. Arrange eggplant on two rimmed baking sheets. Brush eggplant on both sides with oil, and season with salt and pepper. Bake until golden brown and very tender, 20 to 25 minutes, turning slices and rotating sheets halfway through.

2. Meanwhile, make sauce: Off heat, in a medium saucepan, whisk together 1/4 cup milk, flour, and garlic. Gradually whisk in remaining 3/4 cup milk and 1/2 cup marinara sauce. Bring to a boil; reduce to a simmer, and cook until pink sauce has thickened, 2 to 3 minutes.

3. Spread 1/4 cup marinara sauce in the bottom of a shallow 2-quart baking dish. Alternate layers of baked eggplant with pink sauce. Dollop with remaining 1/4 cup marinara sauce. Sprinkle with mozzarella and Parmesan. Bake on upper rack until browned and bubbling, 10 to 15 minutes.

Zucchini Melt

If you've followed this blog regularly, you're well aware that once I create a new recipe, I often can't stop riffing on it. Once I'd emptied the bottle of pesto chowing down on Pesto Zucchini Melts and Pesto Chickpea Melts, I tried to think of how else I could pile zucchini high on my sandwich. I figured if my pesto-based formula had adapted so well from chickpeas to zucchini, why not my Mashed Chickpea Salad recipe? I amped up the fresh herbs and added cheese to make it reminiscent of a tuna melt, this recipe translating easily from beans to veggies. Zucchini provides a tender-crisp, if mostly flavorless base, a great showcase for the combination of sharp red onion and Dijon, creamy mayo, sweet-sour relish, and vibrant fresh herbs. I like the contrast of the nutty Swiss cheese against this palate, but it could also be fantastic with any number of other cheeses like cheddar or provolone. It's a great vegetarian substitute for a tuna melt, but a fantastic sandwich in its own right and the perfect use to a glut of late summer zucchini.

Zucchini Melt
serves 1

1/2 cup shredded zucchini
2 tablespoons finely chopped red onion
1.5 tablespoons mayo
1 tablespoon relish
1/2 tablespoons Dijon mustard
1 tablespoon chopped fresh dill, chives, parsley, or other herb (optional)
Whole grain tortilla, bread, or pita
1 ounce thinly sliced Swiss cheese
Canola or olive oil cooking spray

1. Place shredded zucchini in a colander, sprinkle with salt, and toss to combine. Allow to drain for at least 15 minutes, then squeeze in a paper towel to remove excess moisture.

2. Mix all ingredients together in a bowl and stir well to combine. Spread mixture evenly one one slice of bread, top with cheese, and place second slice of bread on top.

3. Preheat a pan over medium heat and spray with cooking spray. Add sandwich and cook, flipping once, until filling is warm and cheese is melted, about 4 to 5 minutes per side. Remove from pan, slice in half, and serve promptly.

Pesto Zucchini Melt

The zucchini just keeps a'coming, and so do the recipes I have to share. While most of what I've shared so far this season has been my take on someone else's recipe, this was the first recipe the came to me without any external inspiration. As a born-and-bred Wisconsin girl I've made my fair share of fancy grilled cheeses, so it only seems natural that use that template to use up the bountiful crop my Wisconsin garden has bestowed upon me. Zucchini is admittedly mostly a good canvas, so the gooey cheese and herby pesto are the real stars here, providing a fresh and crunchy base nicely contrasted by a hint of sharp red onion. With a plentiful herb garden I also have a plethora of homemade pestos at my disposal, but this is scrumptious with even the store bought variety. Pesto, whether store-bought or homemade, is one of the best shortcut ingredients to keep around, punching up pastas, proteins, eggs, sandwiches, and salads with minimal effort. All the satisfying richness of grilled cheese, with an element of sneaky vegetable nutrition, this twist on a comforting classic is a winter staple with a bit of summer soul.

Pesto Zucchini Melt
serves 1

1/2 cup shredded zucchini

1/8 teaspoon kosher salt
1 tablespoon mayo
1 tablespoon pesto
2 tablespoons thinly sliced red onion
Whole grain tortilla, bread, or pita
1 ounce thinly sliced or shredded mozzarella and/or provolone

Canola or olive oil cooking spray

1. Place shredded zucchini in a colander, sprinkle with salt, and toss to combine. Allow to drain for at least 15 minutes, then squeeze in a paper towel to remove excess moisture.

2. Mix zucchini, mayo, and pesto together in small bowl. Spread mixture evenly one one slice of bread, top with red onion and cheese, and place second slice of bread on top.

3. Preheat a pan over medium heat and spray with cooking spray. Add sandwich and cook, flipping once, until filling is warm and cheese is melted, about 4 to 5 minutes per side. Remove from pan, slice in half, and serve promptly.

Pesto Chickpea Melt

Remember how I mentioned how I can get obsessed with riffing on one kind of recipe? When it comes to mashed chickpea melts, I'm still at it. Chickpeas are an excellent canvas for all manner of flavors and I've been equally pleased with the way they've played with Indian, barbecue, and now Italian flavors. Last time I was all about barbecue sauce and sharp cheddar cheese and this time I'm all about the pesto and provolone. I spend many an hour working in the kitchen over labor-intensive recipes, but sometimes it's just the punched up quick and easy recipes that really put a bright spot in my (busy) day. When it comes quick recipes like those, prepared shortcut ingredients are your best friend. I'm made both my own barbecue sauces and pestos in the past, but when there isn't time to get Fannie Farmer in the kitchen, a great bottle off the shelf is more than acceptable. The success of this recipe really comes from a happy partnership of sauce and cheese so spending a little extra for some high-quality sauce and cheese is well worth it. Somewhere between comfort food and virtuous grilled cheese, this melt is the perfect way to add a little something special to an ordinary meal.

Pesto Chickpea Melt
serves 1

1/2 cup cooked chickpeas, coarsely mashed
2 tablespoons finely chopped red onion
1 tablespoon mayo

1 tablespoon pesto
Whole grain tortilla, bread, or pita
1 ounce thinly sliced or shredded mozzarella and/or provolone (optional)

1. Mix chickpeas, onion, mayo, and pesto together in small bowl. Spread mixture evenly in center of tortilla, cover with cheese, and roll up tortilla.

2. Preheat a pan over medium heat. Add wrap, seam side down, and cook, flipping once, until filling is warm and cheese is melted, about 4 to 5 minutes per side. Remove from pan, slice in half, and serve promptly.

Polenta Lasagna

I usually make my own polenta from scratch, but occasionally I'll pick up a roll of the premade stuff. Typically I'll just fry it up in a little butter or olive oil, but this time I decided to get a bit more creative. This meal is the perfect compromise between homemade and convenience food, taking shortcut items like jarred marinara sauce and premade polenta and combining them with a pile of fresh vegetables and mushrooms for a lot of flavor in just a short time. That being said, because you're using shortcut items to build a lot of flavor, you better make sure they're good choices. Rao's is frequently regarded as the cream of the crop when it comes to jarred sauces, but it also comes at a pretty steep price. Newman's Own, which I happen to love, comes at a much more budget-friendly price, but use whatever you love (or honestly, just happen to have in the cupboard). I really pumped up the sauce by using not-quite frugal shiitake mushrooms, but this will also be delicious if you can only get your hands on creminis. This lasagna has all the flavor and comfort that a traditional lasagna does, but is a slightly sloppier affair because the polenta rounds don't form the seamless layers that lasagna noodles do. A pile of vegetables carefully disguised as comfort food, this decadent meal will happily feed kids, adults, gluten-intolerants, and vegetarians all from one generous dish without anyone feeling like they're missing out. Spring has finally made her subtle entrance, so seize the opportunity to make a last cold-weather indulgence before warm weather settles in for good.

Polenta Lasagna
adapted from Cooking Light
serves 4 to 6

1 (26-ounce) jar marinara sauce, divided (or homemade marinara sauce)
1 teaspoon olive oil
1 cup finely chopped onion
1/2 cup chopped bell pepper
8 ounces shiitake (or cremini) mushrooms, thinly sliced
2 garlic cloves, minced
One 10-ounce box of spinach, thawed and squeezed dry
1 (16-ounce) tube of polenta, cut into 18 slices
1 cup (4 ounces) preshredded part-skim mozzarella cheese

1. Preheat oven to 350°.

2. Spoon 1/2 cup marinara sauce into an 8-inch square baking dish to cover bottom, and set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, pepper, mushrooms, and garlic and 1/2 teaspoon salt. Sauté 6 to 10 minutes or until tender, stirring frequently. Add remaining marinara sauce and spinach; reduce heat, and simmer 10 minutes. Season to taste with salt and pepper.

3. Arrange 9 polenta slices over marinara in baking dish, and top evenly with half of vegetable mixture. Sprinkle 1/2 cup of cheese over vegetable mixture; arrange remaining polenta over cheese. Top polenta with the remaining vegetable mixture, and sprinkle with remaining 1/2 cup cheese.

4. Cover and bake at 350° for 30 minutes. Uncover and bake an additional 15 minutes or until bubbly. Let stand 5 minutes before serving.

Italian Sausage and Spinach Melt with Pumpkin Pesto Mayo

It's no secret I love pumpkin. By far my favorite member of the squash family, pumpkin is a delicious addition to sweet and savory dishes of all kinds, but this may be my most unique pumpkin creation yet. I'm probably playing up the role pumpkin plays in this dish a little much, but just a scant 1/2 tablespoon of pumpkin butter is an important element of the flavor profile of this dish. Just that little hint of sweetness accentuates the savory Italian sausage and herbaceous pesto, with the hearty rye bread providing an ideal backdrop for the melding of all the brilliant flavors. Recipes like this is one of the reasons I do so love a fancy sandwich for experimenting with flavor combinations and creating unexpected culinary experiences in ordinary dishes. My schizophrenic pantry provides me with ample opportunity to introduce ingredients that are ordinarily strangers, but this combination is delicious enough to pick up a couple extra things at the grocery store to try it yourself.

Italian Sausage and Spinach Melt with Pumpkin Pesto Mayo
serves 1

1 link sweet or hot Italian sausage, casing removed
1 ounce fresh spinach, washed, dried, and thinly sliced
1 tablespoon mayo
1/2 tablespoon prepared pesto
1/2 tablespoon pumpkin butter
2 slices dark rye bread
1 ounce shredded mozzarella cheese

1. Preheat a pan over medium heat. Add Italian sausage to pan, breaking into small pieces. Cook until fat is rendered and sausage is no longer pink. Add spinach and cook until wilted. Remove pan from heat.

2. Meanwhile, combine mayo, pesto, and pumpkin butter in a small bowl and spread evenly over one slice of bread. Preheat a panini press. (Alternatively heat a pan over medium heat).

3. Spread cooked sausage and spinach evenly over the second slice of bread and top with the shredded cheese. Place first slice of bread on top, mayo side down.

4. Spray panini press (or pan) with nonstick cooking spray. Cook until cheese is melted and fillings are warmed through, flipping once if using a pan on the stove. Remove from heat, let sit for a  minute or two, then slice into two halves and serve promptly.

Spinach and Artichoke Nachos with Chicken

At this point in the NFL season, any game could be your last, so you've got to really bring it with the snacks. I was recently struck with a craving for spinach and artichoke dip, but because I knew I'd eat far more than is good for me, I wanted to scale it back to a slightly more reasonable portion. Given my recent penchant for nachos, it seemed natural to use that template to size it down. And so I bring you, spinach and artichoke nachos! (If you still want to enjoy it as a dip, just bake the spinach and artichoke mixture and serve tortilla or pita chips on the side). This is everything you expect from spinach and artichoke dip - a plethora of veggies enveloped by rich and cheesy goodness - perfectly sized for one or two; add the chicken to really turn it into a meal. The healthy helping of vegetables are both delicious and nutritious, the cheese blend melty and nutty, with just the right spicy punch from the red pepper flakes. I like to use light mayo and light sour cream to bring it all together because it creates a creamy base without making an already rich dish too heavy. Any sturdy tortilla or pita chip will do here, but I love Trader Joe's Sweet Potato Tortilla chips, the extra subtle hint of sweetness making these an even more perfect canvas for my nacho experimentation. All there's really left to say is GO PACK GO! and happy footballing, no matter who you're cheering for this weekend (unless it's the 49ers).

Spinach and Artichoke Nachos with Chicken
serves 1 to 2

Cooking spray or canola or olive oil
4 ounces boneless skinless chicken breast, cut into small pieces (optional)

2 ounces tortilla chips
2.5 ounces (about 1 cup) frozen chopped spinach, thawed, excess moisture squeezed out
3 ounces (about 3/4 cup) frozen artichoke hearts, thawed, and chopped into small pieces
2 tablespoons light mayo
2 tablespoons light sour cream
1 ounce (1/4 cup) shredded mozzarella cheese
3/4 ounce (3 tablespoons) shredded Parmesan cheese
2 large garlic cloves, minced or pressed through a garlic press
1/4 to 1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper

1. Preheat oven to 450 degrees F. If including chicken, preheat a skillet over medium heat and spray with cooking spray. Add chicken and cook until meat has reached 170 degrees F and is no longer pink.

2. Meanwhile combine spinach, artichokes, mayo, sour cream, cheeses, garlic, and red pepper flakes in a medium bowl and mix thoroughly. Season with salt and pepper to taste.

3. Place tortilla chips on an oven-safe platter in an even layer and top with the spinach and artichoke mixture.

4. Place platter in the oven and bake until spinach and artichoke mixture is warm and  melty, about 8 to 12 minutes. Turn oven to broil and continue to cook until cheese is bubbling and browned in spots, another 3 to 5 minutes (or more, depending on the strength of your broiler). Serve immediately.

(Alternatively, the spinach and artichoke mixture can be baked alone and served with chips on the side).

Pumpkin Lasagna

Until recently, I didn't think of pumpkin as a likely companion for cheese, but I've come really to appreciate it's ability to pair wonderfully with all different types as of late. I know few people who can turn down a pumpkin bar with cream cheese frosting, and it really holds it's own against strong cheeses like chevre or Parmesan. In this lasagna it pairs up with a classic trio - ricotta, mozzarella, and Parmesan - blending seamlessly with all the richness and creaminess of those cheeses. Joining all the sweetness and richness are earthy shiitake mushrooms, which give the lasagna enough savoriness and heartiness to make the absence of meat a mere afterthought. Thanksgiving is rapidly approaching, and although this holiday lauds a perfectly roasted turkey, there's no reason that vegetarians shouldn't have a delicious main as well. Lasagna is an automatic crowd pleaser, and vegetarians and carnivores will happily dig into this classic with a harvest-y bent. Whether a vegetarian Thanksgiving centerpiece or simply a weeknight dinner, this meal speaks to the soul of the season.

Pumpkin Lasagna
adapted from Taste of Home
serves 4 to 6

1/2 pound sliced shiitake mushrooms
1 small onion, chopped
1/2 teaspoon salt, divided
2 teaspoons olive oil
1 can (15 ounces) solid-pack pumpkin
1/2 cup half-and-half or whole milk
1 teaspoon dried sage leaves
Dash pepper
9 oven- ready whole wheat lasagna noodles
1 cup reduced-fat ricotta cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
3/4 cup shredded Parmesan cheese

1. In a small skillet, saute the mushrooms, onion and 1/4 teaspoon salt in oil until tender; set aside. In a small bowl, combine the pumpkin, cream, sage, pepper and remaining salt.

2. Spread 1/2 cup pumpkin sauce in an 11-in. x 7-in. baking dish coated with cooking spray. Top with three noodles (noodles will overlap slightly). Spread 1/2 cup pumpkin sauce to edges of noodles. Top with half of mushroom mixture, 1/2 cup ricotta, 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Repeat layers. Top with remaining noodles and sauce.

3. Cover and bake at 375° for 45 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

Baked Pasta with Spinach and Mushrooms

I don't many people who will turn down a plate of ooey-gooey, cheesy pasta. (Needless to say, I'm not friends with a lot of vegans). Being a Wisconsin girl, I can hardly to say no to something bursting with cheese, but I still love my whole grains and veggies. With a few tweaks to Susie Middleton's recipe, I turned this dish into the perfect compromise of both of those food aspirations. Spinach is my favorite green in pasta, and mushrooms a natural companion, but kale or broccoli could also be wonderful in this recipe. This can be as homemade as you'd like, with homemade sauce and fresh-from-the-garden veggies (and even homemade pasta and cheese if you're so inclined), or can be thrown together quickly with store-bought sauce and frozen vegetables, making it a recipe suitable from everyone from the harried working mom to the hardcore foodie. It can also run the gamut from economical to truly luxurious, from family weekday dinner to special date night. Packed with nutrition and flavor, but adaptable to nearly any time frame, taste, or budget, this is a recipe that every (non-vegan) needs to keep in their back pocket.

Baked Pasta with Spinach and Mushrooms
adapted from The Fresh and Green Table
serves 4

Extra-virgin olive oil
4 cups homemade or purchased tomato sauce
Kosher salt
8 ounces dried (whole wheat) pasta of your choice (e.g. fusili, penne, cavatappi, rotini etc.)
8 ounces diced or shredded fresh mozzarella
3/4 cup coarsely grated Parmigiano-Reggiano (or Parmesan) cheese
3 tablespoons chopped fresh basil or parsley or 1 tablespoon chopped fresh oregano or thyme (or a combination)
8 ounces fresh cremini mushrooms, sliced and sauteed in olive oil until shrunken and golden brown
4 to 5 ounces fresh spinach, blanched and thoroughly drained or sauteed in olive oil until wilted

1. Preheat the oven to 450 degrees. Brush a 3-quart shallow gratin or other baking dish with olive oil. Put the tomato sauce in a medium mixing bowl.

2. Bring a large saucepan of water to a boil and add 1 teaspoon salt. Add the pasta to the boiling water and cook until al dente, or according to the package instructions. Before draining add 6 tablespoons of the pasta cooking water to the tomato sauce and whisk to thin the sauce slightly. Drain the pasta in a colander and transfer it to the bowl of sauce. Sprinkle it with 1/2 teaspoon salt. Add the mozzarella, 6 tablespoons of the Parmigiano-Reggiano, the herbs, mushrooms, and spinach to the pasta and stir well.

3. Transfer the pasta mixture to the prepared baking dish, spreading it in an even layer. Top with the remaining Parmigiano-Reggiano. Bake until brown and bubbly, about 20 minutes. Let cool for a minute or two and serve hot.

Grilled Zucchini, Corn, and Cherry Tomato Pizza

Everything is better on the grill. Nearly every Sunday night, weather permitting, I'll roll out the Weber and grill up something for dinner. Meat is usually the focus of my grilling endeavor (though I almost always grill corn-on-the-cob as well), but I like to make the most of the dying embers and grill vegetables for use later in the week. I most recently put some of those vegetables to good use in this light and delicious summer pizza. Zucchini, an ordinarily a fairly dull vegetable, comes to life after some time on the grill, beautifully complemented by sweet, charred corn and cherry tomatoes, all mingling under a light blanket of cheese. Although a divine bite of summer just as is, this pizza could also be dressed up for the carnivores with a bit of cooked, crumbled bacon. This particular combination of vegetables was inspired both the gods of culinary creativity and a bit by convenience, but I can imagine myriad combinations of grilled vegetables that would be just as welcome at the dinner table. So use those fading coals to make the most of your summer vegetables and whip up some quick and healthy pizzas of your own!

Grilled Zucchini, Corn, and Cherry Tomato Pizza
serves 3 to 4 as a light main course or 6 to 8 as an appetizer

3 whole grain individual pizza crusts, pitas, flatbreads, or roti (I used Stonefire Whole Grain Tandoori Roti)
3/4 cup pizza sauce, purchased or homemade
3-4 ounces grilled or roasted zucchini
3/4 cup roasted corn (from 2 ears)
9 cherry tomatoes (about 3-4 ounces)
6 fresh basil leaves, thinly sliced
3 ounces shredded or thinly sliced fresh mozzarella cheese (about 3/4 cup)

1. Preheat an oven to 450 degrees F.

2. Spread 1/4 cup pizza sauce on each roti. Top each with 1/3 of the zucchini, corn, and cherry tomatoes and sprinkle the fresh basil over the top. Top each with 1/3 of cheese.

3. Bake until cheese is melted and just starting to brown, about 8 to 12 minutes. Allow to rest briefly, slice each into 4 pieces, and enjoy warm.

Shiitake, Spinach, and Goat Cheese Pizza

Who doesn't love pizza? While occasionally it's a cheap sausage pizza from the grocery store that will best satisfy my craving, I more often than not like to class it up a bit with some special ingredients when I'm making pizza from scratch. When made at home, pizza can be a healthy and well-balanced meal without sacrificing soul-satisfying flavor. Shiitake mushrooms are the height of savoriness, playing beautifully with fresh spinach and goat cheese until a blanket of ooey-gooey mozzarella on a nutty whole wheat pizza crust. A born-and-bred Wisconsin girl, cheese finds it way into more of my foods than it probably should, and I particularly appreciate the contrast between the tangy pops of creamy goat cheese and browned bits of smooth mozzarella. The wilted spinach keeps the dish feeling fresh and the mushrooms pack a big punch of umami without making the pizza heavy. It's easy to get carried away with pizza toppings, but restraint is what allows each ingredient to really shine in this recipe.

An equally fine option for Meatless Monday or a cozy date night at home, this simple combination of ingredients will not leave you wanting or digging out the number for Papa John's (or preferably Glass Nickel or Roman Candle in the Madison area). Rounded out with a nice side salad (and perhaps a glass of wine?), this meal makes you feel like you're getting away with pigging out on junk food when you're really treating yourself body right, from your taste buds to your soul, a particularly apt choice on Valentine's Day.

Shiitake, Spinach, and Goat Cheese Pizza
serves 3 to 4

1 tablespoon olive oil
2 ounces shiitake mushrooms, cleaned and thinly sliced
4 ounces spinach, washed and chopped
Salt and freshly ground black pepper
One 12-inch whole grain pizza crust
4 ounces pizza sauce, homemade or purchased
2 ounces goat cheese, crumbled
2 ounces shredded mozzarella cheese

1. Heat olive oil a large skillet over medium heat. When oil is hot, add mushrooms and saute, stirring frequently, until slightly golden and softened, about 5 minutes. Add spinach and cook, stirring, until spinach is wilted down, 2 to 3 minutes more. Season to taste with salt and pepper and set aside to cool slightly.

2. Preheat oven to 425 degrees or according to pizza crust directions. Spread pizza sauce evenly over crust, top with mushroom and spinach mixture, sprinkle goat cheese evenly over pizza, topping everything with the shredded mozzarella. Place pizza in oven and bake until cheese is melted and just starting to brown, 10 to 12 minutes. Let rest for a couple minutes, then slice into 8 wedges and serve hot.

Sun-Dried Tomato, Spinach, and Portobello Melt

Although I do love meat, when I'm feeding just myself I usually go for vegetarian fare. This often means my dishes are centered around eggs (frittatas or omelets with lots of veggies), beans,  or cheese (I'm a connoisseur of all manner of grilled cheese sandwiches), but mushrooms also make a great savory, hearty main course. Portobello mushroom melts are an extremely common vegetarian option on restaurant menus, usually grilled and slathered in cheese, peppers, and onions. Although that most definitely makes for a delicious meal, I went a more Mediterranean direction with my portobello melt. The intensely flavored sun-dried tomatoes are a great foil to robust and hearty mushroom, with a layer of richness from the cheese and freshness from the spinach. If you have the time, this melt would be even more flavorful if the portobello cap is marinated and grilled separately before putting the sandwich together. While the big, meaty bite of a portobello cap is satisfying, you could also prepare this melt with great success using shiitake mushrooms instead. And if you're not in the mood for a sandwich, throw this delicious suite of ingredients into a frittata for a superb breakfast, lunch, or dinner.


Sun-Dried Tomato, Spinach, and Portobello Melt
serves 1

2 slices whole grain bread
1 large portobello mushroom capped, stem removed and cleaned
0.5 oz. recipe-ready sun-dried tomatoes (scant 1/4 cup)
0.5 oz. spinach
1.5 oz. mozzarella cheese
Olive oil cooking spray

1. Heat a panini or sandwich press according to manufacturer's instructions until hot. (Alternatively, heat a well-seasoned ridged grill pan over moderate heat.)

2. Place portobello cap on one slice of bread, top with spinach, sun-dried tomatoes, and cheese, and top with the second slice bread.

3. Spray the panini press with olive oil cooking spray (or brush one side of each piece of bread with olive oil). Put sandwiches on press, pull top down and cook until sandwich is browned and crisp, 4 to 8 minutes. (If using a grill pan cook until first side is brown, then flip and continue cooking until opposite side is browned and crisp, placing a heavy pan on top of sandwich during cooking, if desired.)

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.