Blistered Tomato, Spinach, & Feta Frittata

Slightly modified from the Trader Joe’s website

Serves 6. 45 minutes.

olive oil
1 small red onion, thinly sliced
2 cloves garlic, minced
1 ½ cup Sugar Plum Tomatoes, cherry tomatoes, grape tomatoes, or other small tomatoes
4 cups baby spinach
¾ cup of chopped fresh herbs: chives, basil, dill, parsley, thyme, oregano, what have you got?, divided
6 large eggs
½ cup sour cream
1 teaspoon salt
½ teaspoon ground black pepper
1 block TJ’s Feta Cheese, crumbled and divided

1. Preheat oven to 350°F.
2. Heat 1 Tablespoon olive oil over high heat in a large skillet, until shimmering. Add 1 cup of the tomatoes. Toss until the tomatoes begin to blister and pop, about 5 minutes.
3. Add the onion and garlic.  Stir occasionally, until the onions begin to soften, about 3-5 minutes.
4. Add the spinach and cover pan with a lid.  The pan will be very full, but in a few minutes the spinach will cook down and wilt. Remove the lid and stir spinach every few minutes until most of the spinach is wilted, then remove from heat.
5. Add ½ cup of the herbs to the pan.
6. In a bowl, whisk together the eggs, sour cream, salt, and pepper, then stir in half of the feta cheese and the spinach mixture.
7. Grease a 7×11″ casserole dish with 1 teaspoon of olive oil.   
8. Pour the egg mixture into the casserole dish, distributing the tomatoes as desired.
9. Sprinkle the remaining feta cheese over the top.
10. Bake for 20-25 minutes or until the frittata is set in the center.
11. Cut the remaining tomatoes in thin slices; drizzle with remaining ½ tablespoon olive oil and season with salt and pepper (or use the vinaigrette of your choice) add the remaining ¼ cup of herbs, and stir. Cut the frittata into 6 pieces and put on plates. Top each serving with the dressed tomatoes & herbs.

Orzo Garden Pilaf with Lemon and Herbs

slightly adapted from a recipe by Ellie Krieger

1 tablespoon olive oil
3 scallions, thinly sliced, white and light-green parts only
1/2 cup whole-wheat orzo pasta
1 cup low-sodium chicken or vegetable broth
1/2 cup sliced grape tomatoes
1/2 cup grated zucchini (3 ounces)
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh basil leaves
2 teaspoons fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Optional:

crumbled goat cheese or grated parmesan or asiago

Heat the oil in a large saucepan over medium heat. Once the oil shimmers, stir in the scallions; cook until softened, 1 to 2 minutes. Add the orzo and cook, stirring, for 2 minutes.

Pour in the broth and increase the heat to high; once it comes to a boil, reduce the heat to medium-low, cover and cook for 10-12 minutes, or until the orzo is tender and most of the liquid is absorbed.

Stir in the tomatoes and zucchini; cover and cook for 2 minutes. Remove from the heat; stir in the parsley and basil, lemon juice, salt and pepper, and serve topped with cheese if desired.

Makes 4 servings

Per serving: Calories (using low-sodium vegetable broth and no cheese) 240; Total Fat 8g (Saturated Fat 1g); Cholesterol 0mg

Sodium 240mg; Total Carbohydrates 36g; Dietary Fiber 8g; Protein 7g

Smitten Kitchen Zucchini Cornbread

from Smitten Kitchen Keepers – new classics for your forever files

These cornbread squares are like biscuits! So delicious. (She says to bake in an 8″ pan but I prefer 9″.)

1/4 unsalted butter, melted
1/2 cup canola oil or olive oil
2 large eggs
2 teaspoons Diamond Crystal kosher salt (I tried 1.5 teaspoons today 3/5/23)
1/2 cup buttermilk
1 cup (185 grams) packed coarsely grated zucchini
1/2 cup fresh or frozen corn kernels (no need to defrost if frozen)
1/2 cup minced scallions (green and white parts)
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup plus 2 Tablespoons (125 grams) cornmeal
1 1/2 cups (175 grams) all-purpose flour

Heat oven to 350 degrees F. Lightly coat an 9″ square baking dish with butter or nonstick spray, line it with parchment that extends up 2 sides of the pan. In a large bowl, whisk the butter, oil, eggs,and salt together. Add the buttermilk, and whisk to combine. Mix in the zucchini, corn, and scallions. Sprinkle the baking powder & baking soda over the batter, and mix it in thoroughly. Add the cornmeal and flour ad mix only until they disappear.

Pur the batter into the prepared pan, spread it smooth, and bake for 28-33 minutes or until a toothpick inserted in the center comes out batter-free. Transfer to a cooling rack.

Salmon Pasta Salad

Slightly modified from Ellie Krieger’s Pasta Salad with Salmon, Peas & Herbs

1/3 cup plain Greek-style nonfat yogurt
4 teaspoons fresh lemon juice
2 tablespoons mayonnaise
1 teaspoon finely grated lemon zest (optional)
1/2 teaspoon minced fresh dill, or 1 teaspoon dried
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
7 oz can wild red salmon, drained, skinned and boned, and cut into chunks
4 oz frozen peas, defrosted
1/3 pound mini bowtie pasta, cooked according to package directions and cooled
1 green onion (white and green parts), minced (about 2 Tablespoons)
lettuce and/or micro-greens

Combine the yogurt, lemon juice, mayonnaise, lemon zest, dill, salt and pepper in a bowl and whisk to incorporate. Add the salmon, peas, pasta, and scallions and stir. Serve on chopped lettuce, and/or with micro-greens on top. The pasta salad will keep up to 2 days in an airtight container in the refrigerator.

Smitten Kitchen’s Breakfast Apricot Crisp

Here’s Smitten Kitchen’s original post, with handy photos. Breakfast Apricot Crisp

Deb writes:
Apricots, especially these early-season ones I picked up, are a bright and tiny bunch. The first time I made this it was so tart, I thought it was borderline caustic. The second time, I tripled the sugar in the fruit from one tablespoon to three and ended up with something that was… also crazy tart.

But then, like magic, I chilled it in the fridge where its acidity mellowed and it’s flavors came together and the next morning, with a scoop of plain yogurt, I was in breakfast nirvana.

As for putting this together, it couldn’t be easier. Trust me, there is nothing more fun than a crisp you have made with fruit you tore apart with your bare hands. Heck, you could even mix the topping with your fingers, if you’re feeling that rustic.

Fruit Base
1 pound apricots
3 tablespoons sugar
1 tablespoon flour
Grated fresh nutmeg, a pinch

Crisp Topping
1/2 stick (4 tablespoons, 2 ounces) butter, melted
6 tablespoons turbinado or regular sugar (turbinado, also sold as Sugar in the Raw, gives an excellent crunch)
1/2 cup oats
1/2 cup all-purpose flour (or a mixture of whole wheat and all-purpose flour)
Pinch of salt
2 tablespoons sliced almonds

Prepare fruit: Preheat oven to 400 degrees. Pull apart apricots at their seam, remove pits, and tear them one more time into quarters, placing them in a small baking dish (one that holds two to three cups is ideal). Stir in sugar, flour and pinch of nutmeg.

Make topping: Melt butter and stir in sugar, then oats, then flour, salt and almonds until large clumps form. Sprinkle mixture over the fruit. Bake for about 30 to 40 minutes and serve warm.

Although you could dust this with powdered sugar and serve it warm with vanilla ice cream for dessert, as I noted, it is on the tart side for an after-dinner treat. Truly, this excels cooled in the fridge overnight, and mixed with a scoop of plain yogurt for a weekday breakfast that will cure you of all weekday breakfast doldrums. It sure did for me.

Spaghetti with Zucchini, Mushrooms & Goat Cheese

Serves 1

6 medium mushrooms, halved and sliced
1 medium zucchini, grated on the large holes of a box grater
1/4 of a small onion, finely chopped or grated
1 or 2 cloves garlic, minced
olive oil or butter
salt and pepper to taste
fresh or dried herbs as desired
1 serving of cooked spaghetti, warm (or other pasta) (I like whole wheat spaghetti, broken into thirds)
A few tablespoons of goat cheese

In a medium skillet, saute the mushrooms and onion in a tablespoon or so of olive oil or butter until soft. Push the mushrooms and onion to the side, add more oil or butter if necessary, and add the grated zucchini and cook until softened, a few minutes. Push to the side with the mushrooms, then cook the garlic for a minute or so, until fragrant. Stir everything together, add your pasta, herbs if using, crumbled goat cheese, and salt and pepper to taste. Stir (or not) and serve.

Cold Sesame Noodles

Slightly modified version of a recipe by Cathy Thomas in the 7/18/21 San Jose Mercury News

4-6 servings

Sauce
3 Tablespoons low-sodium soy sauce
2 Tablespoons rice wine vinegar (rice vinegar is the same thing)
1/2 teaspoon dried red pepper flakes, or to taste
2 Tablespoons firmly packed brown sugar or granulated sugar, or to taste
1/2 cup creamy peanut butter
1 Tablespoon toasted sesame oil
1 teaspoon minced fresh ginger
1/2 cup chicken broth or vegetable broth

1 lb whole wheat spaghetti

4 green onions, thinly sliced (including dark green parts)

cucumber, in thin matchsticks
toasted sesame seeds

Cook the spaghetti according to package directions, until al dente. Drain, rinse in cold water, then drain again and put spaghetti back in the empty cooking pot. Add the sauce and green onions and stir well. Serve at room temperature topped with cucumber and sesame seeds. Grated carrot might be a good topping, too.

Double Chocolate Zucchini Bread

Slightly adapted from King Arthur Baking

• 2 large eggs
• 1/2 cup (99g) canola oil
• 3/4 cup brown sugar, packed
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon espresso powder
• 1/3 cup (28g) unsweetened cocoa, Dutch-process or natural
• 1 cup white whole wheat flour
• 2/3 cup King Arthur Unbleached All-Purpose Flour
• 2 cups (242 to 300g) shredded, unpeeled zucchini, gently pressed
• 1 cup (170g) chocolate chips

1. Preheat the oven to 350°F; lightly grease an 8 1/2″ x 4 1/2″ loaf pan.
2. In a large mixing bowl, beat the eggs, oil, sugar, and vanilla until smooth.
3. Add the salt, baking soda, baking powder, espresso powder, cocoa, and flour, mixing until well combined.
4. Stir in the zucchini and chocolate chips.
5. Pour the batter into the prepared pan.
6. Bake the bread for 65 to 75 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a light smear of chocolate from the melted chips).
7. Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack.
8. Cool completely before slicing; store well-wrapped, at room temperature.

Lentil Quinoa Salad

Slightly modified from a recipe on Noshtastic

Vegan and gluten-free.  Great for a potluck.

1/2 cup green lentils, rinsed
3/4 cup quinoa, rinsed
1 cup cherry tomatoes , quartered
1/3 cup golden raisins, chopped if large
1/3 cup finely chopped red onion
1/3 cup finely chopped seeded cucumber
1/4 cup chopped fresh parsley
3 tbsp chopped fresh mint
1 tsp grated lemon rind
5 tbsp fresh lemon juice
3 tbsp extra-virgin olive oil
1/2 teaspoon salt
salt and pepper to taste

1. Pick over the lentils and rinse with cold water.  Cook according to the instructions on the package, adding 1 bay leaf, 1 teaspoon white balsamic vinegar and 1 teaspoon ground pepper. Once they are cooked, drain and allow to cool.
2. Rinse the quinoa in a sieve and cook in a separate pan according to the instructions on the package. Once cooked, remove from the heat and fluff with a fork.
3. Combine the lentils, quinoa, tomatoes, raisins, onion, cucumber, parsley and mint in a large bowl.
4. Make the dressing:  Mix together the lemon rind, lemon juice, olive oil and salt.  Pour over the salad and toss well.
5. Season to taste with salt and pepper.  Refrigerate.
6. Let sit at room temperature for a half-hour or so before serving.  Taste and adjust seasoning as necessary.

Smitten Kitchen’s Corn, Cheddar & Scallion Strata

Corn, Cheddar and Scallion Strata
Adapted from Gourmet’s 2003 spinach strata

Whole wheat sourdough is a great choice for this dish.  Or do half sourdough and half whole wheat.  A baguette or country bread will also work here. You could deliciously replace the parmesan with a crumbly salted cheese such as feta, ricotta salata or queso fresco; use just 1/2 to 2/3 cup instead

Serves 6 to 8

1 tablespoon butter
3 cups fresh corn (cut from 3 small-to-average cobs)
1 1/2 cup thinly sliced scallions (both white and green parts from a 4-ounce bundle)
8 cups whole wheat, country or French bread in 1-inch cubes (weight will vary from 10 to 14 ounces, depending on bread type)
2 cups (6 ounces) coarsely grated sharp cheddar
1 cup (2 ounces) finely grated parmesan
9 large eggs
2 tablespoons mayonnaise (optional)
2 3/4 cups milk
1 teaspoon table salt
Freshly ground black pepper

Generously butter a 3-quart baking dish (a lasagna or 9×13-inch pan works well here too). Toss corn and scallions together in a medium bowl. Combine cheeses in another bowl. In a large bowl, gently beat eggs and mayo together, then whisk in milk, salt and lots (or, if measuring, 1/2 teaspoon) of freshly ground black pepper. Spread one-third of bread cubes in prepared baking dish — it will not fully cover bottom of dish; this is fine. Add one-third of corn, then cheese mixture. Repeat layering twice with remaining bread, corn and cheese. Pour egg mixture evenly over strata. Cover with plastic wrap and refrigerate for at least 8 hours or up to 1 day.

When ready to bake, heat oven to 350 degrees F. Bake strata, uncovered, until puffed, golden brown and cooked through, about 45 to 55 minutes. Let stand 5 minutes before serving.

Do ahead: Strata keeps baked in the fridge for 4 days or longer in the freezer, wrapped well. It reheats wonderfully, either from the fridge or freezer and holds up well in lunch boxes.