- Artichoke Frittata With Parmesan
As a kid, I always knew when my mom cleaned out the fridge because we had a frittata for dinner. It’s the best way to empty your veggie and deli drawers while making a fabulous meal. A frittata is the Italian version of an omelet, but it’s heartier and easier to make. The egg mixture (spruced up with ingredients that vary from vegetables to meats to cheeses) is cooked in a heavy skillet until almost firm (not runny like an omelet, and not folded either) and then finished under the broiler (to cook the top). Since you’re working with eggs, your recipe options are wildly versatile. My frittata is loaded with artichokes and parmesan cheese (like the classic dip, only baked with eggs). It’s lighter than normal because I replaced 1 egg with 2 egg whites and used nonfat milk instead of heavy cream or half & half. I also skipped the step of sautéing onions in oil before adding the egg mixture in order to cut fat and simplify the recipe. This dish is a boiler plate recipe for all your future frittata creations. To change up the veggies, instead of artichokes, substitute 1 cup of sautéed or steamed vegetables like zucchini, asparagus, broccoli or spinach.
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We’re teaming up with food and garden bloggers to host Spring Fling 2011, a season-long garden party. In coming weeks, we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market.
Spring is in the air, which means it’s time for fresh asparagus. This green veggie is packed with energy boosting B-vitamins and a boatload of other nutrients like fiber, vitamin C, beta-carotene and iron. Here are 5 ways to cook it up.
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- Potato Frittata
We’re teaming up with other food and garden bloggers to host Summer Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.
Potatoes definitely weren’t my favorite veggie as a kid. Give me a pile of mashed potatoes, and I was just in it for the gravy. I turned my nose up at baked potatoes, and forget about French fries. Now that I’m older (and a little wiser) I see what all the fuss is about: Besides being delicious, versatile and cheap, potatoes are packed with nutrients and fiber. Sure, they’re good fried and mashed, but spuds have more to offer. Here’s how to eat potatoes for breakfast, lunch and dinner.
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- Deviled Eggs With Apple Compote
Eggs have gotten a bad wrap for being too high in cholesterol, but according to the American Heart Association, an egg a day is a-okay. Here are five ways to make this versatile ingredient, including the Easter classic: deviled eggs.
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There’s nothing wrong with scrambled or over easy, but you can do more. Try one of these dishes for breakfast, brunch or even a quick dinner. Since eggs are super nutritious, you get a hearty dose of vitamins A and D, omega-3 fats and brain boosting antioxidants while you’re at it.
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