Trying to keep fresh produce in the house can sometimes be a delicate balance. I try to predict how many meals I’m going to cook in a given week and pre-plan them so I am not just buying produce on a whim. This is especially important when I get my produce delivery, because if I’m not careful in preplanning I will end up with a lot of spoiled produce and that makes me sad. It’s wasteful on many levels. However, sometimes I end up with my back against the wall so to speak with my produce. I found myself in such a situation this week. My best friend Sarah came in to town from Philadelphia in preparation of a four day girls weekend in North Carolina with my parents. I had produce that was just about to go bad, and I needed to use it all up ASAP. My go-to solution when I need to dump a lot of produce into one dish is a frittata. They’re not only delicious, but they’re also healthy, and you can load them up with any veggies and herbs you want. For our dinner I decided to make a broccoli, vidalia onion, and sharp white cheddar cheese frittata.
I had to buy eggs for my macaroni and cheese recipe, so I had plenty of those on hand! The process for making a frittata is ridiculously easy and you can substitute absolutely any produce you desire. Start by pre-heating your oven to the broil setting (my oven is basically ancient so it says it has a “broil” setting but I think it’s really just a super hot oven. If you don’t have a broiler… don’t sweat it. A hot oven will do you just fine). I like to chop my produce up into relatively small pieces because it makes the frittata a little more congruent in the end.
I coated a medium sized skillet (you can use larger if you prefer) with SmartBalance Omega spray and sauteed the broccoli and onions for about 5 minutes.
I added the eggs and cooked it covered for about another 5 – 7 minutes (this process is not at all exact so just check it often. You want the egg to start firming up but not be completely cooked. You’re better off using a low heat over a longer period of time).
I topped it with cheese and cooked covered for about another 2 minutes.
Cover the handle of your pan in aluminum foil for your own safety and pop it uncovered into the oven. Let it broil for maybe 5 minutes, just until the edges and topget slightly browned. You want it to be kind of crispy on top.
I served it with a large sweet potato that I microwaved for about 8 minutes.
So I got a bunch of arugula in my produce delivery last week and I was really excited about it because I LOVE arugula. It smells so good and as far as lettuces go it has the most interesting taste to me. I think my favorite salad would be an arugula salad with strawberries, pecans or walnuts, and goat cheese… AMAZING. Problem was that I got my produce delivery on Friday and then promptly peaced out to Pittsburgh for the weekend with my friends. I was in a rush to leave so I just threw everything into the refrigerator and ran out the door. By the time I got back, my arugula was really wilted. It hadn’t gone bad, but it definitely wasn’t going to stand up in a salad. Then I tried to think of things that I cook using arugula, and I was totally stumped. I’ve never had it cooked before!
When I was deciding what to make for dinner for Mike and I last night, I stumbled upon this amazing recipe from The Kitchn for Egg, Arugula, and Herb Tartines . When I told Mike what I planned to make he asked the obvious question… what is a tartine? Don’t be alarmed, it’s just a fancy word for open faced sandwich. I used extra chives because I had them leftover from my chive / squash pancakes, and I did not use butter to cook the arugula / herbs. I used some SmartBalance spray to coat the pan and that was all. I used toasted sunflower honey bread from Harris Teeter which is DELICIOUS. Any good quality, hearty bread will do though!
To complement the egg tartines, I thought I would make a potato dish to make it a classy version of eggs and homefries for dinner. I had several sweet potatoes and a bunch of fresh spinach also from my produce delivery, so I decided to make a skillet potato dish inspired by a favorite Indian recipe Saag Aloo. I was going to make oven roasted sweet potatoes but those take an hour to cook, it was getting late, and we were getting hungry. Saag Aloo is delicious but it is often made with cream or coconut milk. I decided to make a slightly healthier version and let the veggies in the dish stand on their own. I had never tried it before with sweet potatoes (I’ve always used red potatoes) so it was kind of a gamble. I diced up a few sweet potatoes and cooked them with just a little olive oil. Add the spinach, continue to cook, and finally finish with some amazing Indian spices. I used Curry Powder, Coriander, and Cumin… it smells AMAZING.
Plated up and ready to eat!
Tehehe Mike and Fig can’t stay away when I’m cooking 🙂