Frittatas are the classic egg dish of Italy—made with all kinds of vegetables. Herbs, onions and cheese round out the flavors. Try substituting other greens or adding lightly sautéed mushrooms. Left-overs cut into wedges made great lunchbox fare—or a quick and nutritious breakfast.
Here’s a dish to mix up when you’ve got half a baguette that’s a day or two past its prime. But don’t wait for that happenstance. This mushroom-studded pudding is far too good to save for a once-in-a-blue-moon moment. Continue reading
These savory bites are simple to make, but have the presence of something fancy (and slaved over in a hot kitchen). The rounds are flakey and buttery, dotted with flecks of garlicky chard, salty cheese and the occasional punctuating-pop of sun-dried tomato. The hardest part is remembering to defrost the puff pastry at room temperature, for at least an hour before baking. Sometimes I defrost the pastry in the fridge — it will keep that way for up to one week — so it’s ready at a moment’s notice for dinner-party-worthy appetizer elegance on any ordinary weeknight. Pair with a bowl of soup or a hearty dinner salad. Continue reading
This dish was adapted from Melissa Clark’s A Good Appetite column in the New York Times. Clark is a terrific writer and her recipes are always straightforward and spot-on. The original featured roasted celery root — I’ve substituted sautéed greens instead (or try roasted sunchokes, turnips, parsnips or carrots per Clark’s suggestion). Vary the greens as you wish — add a handful of those zippy mustard leaves included in last week’s delivery along with whatever else is in the fridge like broccoli, spinach or chard — just about any would be nice. I used a mix of chard, dandelion and arugula. The barley is nutty tasting with a pleasant chew — just right for a hearty dinner salad. Continue reading
For a more substantial entrée, add a cup of cooked black beans to the rice before filling the peppers. Serve with tomato salsa or a dollop of sour cream on top. The stuffing for these peppers can be served on its own as a flavorful side dish (see photo below). Continue reading