On Sunday morning, I was super excited about making a kale frittata, first because I figured it would taste awesome and second because it would help me use up lots of the languishing ingredients in my fridge, including some fresh but wilting kale and a few types of cheese. I used this recipe from Eggs on Sunday as inspiration, but pretty much made everything up as a went along. It turned out great!
- 3/4 of one small red onion, chopped
- 2 cloves of garlic, pressed
- 2 teaspoons of olive oil
- 2 and 1/2 cups of chopped kale, packed tightly
- 8 eggs
- 1/2 cup Parmesan
- 1/2 teaspoon salt
- 1/2 cup mozzarella cheese
Preheat your oven to 350 degrees
Add the olive oil and onion to a cast iron skillet or oven safe pan and saute until onion has browned
Add the garlic and continue sauteing from one minute
Add kale, eggs, Parmesan, salt, and pepper to the pan and then top with mozzarella
Put the whole pan into the oven and cook for approximately 25 minutes until the eggs have set
Slice and carefully remove pieces with a pie server.
On Monday night, I made a broccoli stir fry using a recipe from the blog Macheesmo, which was apparently adapted from a Cooks Illustrated recipe. I added chicken to the dish once it was done cooking and it was pretty good. I wouldn’t said it knocked my socks off, perhaps because I wanted it to have just a little more flavor, but I would definitely be willing to make it again. Next time, perhaps I’ll add more sesame oil.
On Monday, I made a garden! I put in four tomato plants, a cucumber plant, an eggplant plant (hehe), and four basil plants. I also already have mint, chives, oregano and parsley growing profusely in my herb box, so I think that pretty much covers everything, excluding green beans, which we decided against in favor of having an extra tomato. Hopefully, that was the right decision.
p.s. On Monday, I also had friends over for dinner and afterwards I dropped a bowl full of veggies on the stairs on my back porch. Made for a depressing, but cool picture.
Tonight I roasted a chicken and made a new recipe from one of my cookbooks, broccoli with dijon vinaigrette. Normally I try to avoid reproducing recipes but this one is so delicious I feel like I have to share.
Related, I didn’t have any dry mustard so I left it out, and it was still amazing. Definitely make this!
2 pounds fresh broccoli
4 teaspoons olive oil
1/4 cup finely chopped green onions
1/2 teaspoon dried tarragon
1/2 teaspoon dry mustard
3 cloves garlic, minced
2 tablespoons red wine vinegar
2 tablespoons water
1 tablespoon Dijon mustard
1/8 teaspoon salt
1/4 teaspoon pepper
Remove broccoli stems, and arrange broccoli in a steamer basket over boiling water. Cover and steam 6 minutes or until crisp-tender. Place in a serving bowl; keep warm.
Heat oil in a small saucepan over medium heat. Add green onions and next 3 ingredients, and sauté 3 minutes. Remove from heat; add vinegar and remaining 4 ingredients, stirring with a fork or whisk until blended. Drizzle over broccoli, tossing gently to coat.