Category Archives: Vegetarian

Zucchini Cheddar Frittata

September 2, 2020

I have a hard time convincing anyone else around here to eat zucchini. (Unless it’s disguised in a baked good or this delicious cornbread.) So I didn’t have high hopes for this zucchini frittata, and was so surprised when all my kids and husband ate it without complaining! Consider it both zucchini-lover and zucchini-suspicious approved.

I think the secret to the success of this frittata is shredding the zucchini. It almost blends into the texture of the eggs and cheese. I used a sharp Cheddar and lightened it slightly by using half and half instead of cream (it was still plenty rich). This recipe is quick and flavorful and full of veggies- everything I like!

Zucchini Cheddar Frittata

INGREDIENTS

12 oz. zucchini (about 2 small zucchini)
2 Tbsp. unsalted butter
1/4 cup finely chopped shallots (or green onion)
3/4 tsp. salt, divided
6 large eggs
1/4 cup heavy cream (I used half and half)
1/4 tsp. freshly ground black pepper
3 oz. (about 1 cup) grated sharp Cheddar cheese

DIRECTIONS

  1. Preheat the oven to 325 F.
  2. Using a food processor or box grater, grate the zucchini. Place the grated zucchini on top of several layers of paper towels or inside a kitchen towel and wring dry. If necessary, repeat 1-2 times to remove any excess moisture.
  3. In an 8 or 10-inch ovenproof, nonstick sauté pan, melt the butter over medium heat. Add the shallot (or green onion), zucchini and 1/2 teaspoon salt and cook, stirring occasionally, until the moisture evaporates and the zucchini is tender, 6-7 minutes.
  4. Meanwhile, in a medium bowl, whisk together the eggs, heavy cream (or half and half), remaining 1/4 teaspoon salt and pepper.
  5. Add the cooked zucchini and grated cheese to the egg mixture and stir to combine. Pour the frittata mixture into the pan (no need to wash it), then place in the oven and bake until set, 20-23 minutes (I used a 10-inch pan and it cooked in 20 minutes). Carefully (remember the handle will be HOT!) remove the frittata from the oven and let sit several minutes before slicing to serve.

Serves 2-4.

(Adapted from Once Upon a Chef)

Avocado, Arugula, and Goat Cheese Panini

August 17, 2020

Today’s recipe is inspired by the same cafe as this turkey havarti panini. They had an avocado goat cheese sandwich on the menu that also become a part of my regular order. My girls loved it too. And it is so simple to make at home! Sliced white or multigrain bread (I recommend sourdough) is spread with creamy goat cheese, ripe avocado (don’t skip seasoning it with some sea salt and pepper flakes), topped with roasted red pepper and arugula, and grilled until melty and crisp. You can add sliced turkey or bacon. Or replace the roasted red pepper with sliced tomato or sun-dried tomato. All would be delicious!

Avocado Goat Cheese Panini

INGREDIENTS

crusty white or multigrain bread, sliced (I use sourdough)
avocado, sliced
goat cheese (I love the creamy goat cheese spread from Trader Joes)
baby arugula
roasted red pepper, sliced (I have also used spicy Mama Lil’s peppers, or use sliced tomato or sun-dried tomatoes)
salt and freshly ground black pepper/crushed red pepper flakes
olive oil, for grilling

DIRECTIONS

  1. Preheat a pan on the stove or panini press to medium heat. Coat with some olive oil or nonstick cooking spray.
  2. Spread avocado on a slice of bread. (I like to mash it a bit with a fork so it doesn’t slide around.) Season with salt and pepper and/or crushed red pepper flakes. Top with roasted red pepper and arugula.
  3. Spread goat cheese on a second slide of bread and place on top of the sandwich.
  4. Grill on the preheated pan or panini press, flipping halfway through if necessary, until the bread is crisp and golden brown and the goat cheese has melted. (If you’re using a regular pan you can use a lid or second pan to press the sandwich down while grilling and achieve the panini effect.) Slice and serve.

Mushroom and Spinach Scramble with Goat Cheese

August 11, 2020

Scrambles are a favorite easy breakfast/lunch/dinner around here. I’ve tried making omelets for five and it takes way too long and I’m much better at cooking eggs just right if they’re scrambled. So grab your largest skillet (I used a 12-inch here to fit a dozen eggs) and let’s get started. This scramble features mushrooms and spinach (also great in grilled cheese) and goat cheese. My kids fight over those goat cheese crumbles. But you can mix it up with feta or Parmesan, etc!

The secret to soft scrambled eggs is cooking them low and slow. And I prefer to cook the vegetables first, then remove them from the pan and clean it before starting the eggs. The mushrooms can turn the eggs a murky brown color if you don’t clean up a bit after cooking them. The eggs will still taste fine, but they’re less appealing. Add a bit of crushed red pepper for kick and fresh snipped chives before serving.

Mushroom and Spinach Scramble with Goat Cheese

INGREDIENTS

1 Tbsp. olive oil
8 oz. button or cremini mushrooms
2 cloves garlic, minced
pinch crushed red pepper flakes
3-4 cups baby spinach, chopped
1/2 tsp. salt + 1/2 tsp. black pepper, divided
1 Tbsp. butter
8-12 eggs (12 if you want more egg to veggie ratio)
2 Tbsp. milk
1/3 cup crumbled goat cheese (or feta, Boursin, or Parmesan would all be great options)
pinch crushed red pepper flakes
fresh chives, chopped

DIRECTIONS

  1. In a bowl, whisk together the eggs, milk, and half of the salt and pepper. Set aside.
  2. Heat oil in large non-stick skillet set over medium heat; cook mushrooms, garlic, pepper flakes, and remaining salt and pepper for 6 to 8 minutes or until mushrooms are golden and tender. Stir in spinach; cook for 2 to 3 minutes or until spinach is wilted.
  3. Remove the skillet from the heat and remove the vegetables from the skillet to a plate or bowl. Drain any extra liquid from the spinach-mushroom mixture and wipe the skillet clean with a paper towel.
  4. Add the butter to the skillet and return it to medium-low heat. Add the eggs, and as they begin to set gently move the spatula across bottom and side of skillet to form large, soft curds. When the eggs are about halfway done cooking, add the spinach-mushroom mixture back to the skillet and continue cooking just until the eggs are thickened and no visible egg liquid remains. Sprinkle with goat cheese and chives. Season to taste with more salt and pepper, if necessary, and another pinch red pepper flakes, to taste. Serve immediately.

Serves 4-6.

Adapted from Eggs

Sun-dried Tomato Pesto Grilled Cheese

August 3, 2020

I like to dream that someday I’m opening a little cafe featuring all my favorite sandwiches, salads, and baked goods. I’d also love to have a wood-fired oven, because PIZZA! My kids just need to grow up a bit so I have more time. And I need to perfect homemade focaccia. Then I’ll be ready…! This sun-dried tomato pesto grilled cheese would definitely make the menu. We pickup up a similar sandwich from a local restaurant a few weeks ago and had to recreate it at home.

This sun-dried tomato pesto is everything. I was licking it right out of the bowl and can’t wait to make it again and pour it over pasta. It uses a whole jar of olive-oil packed sun-dried tomatoes, garlic, lots of fresh basil (which I’ve successfully planted outside and kept alive for months now- it’s a miracle!), pine nuts, and Parmesan. I spread the pesto over sourdough bread and added a pile of provolone, sharp cheddar, and havarti (I like using a combination of cheeses for maximum flavor). Grill until crisp on the outside and the cheese is oozing out the middle.

Sun-dried Tomato Pesto Grilled Cheese

INGREDIENTS

Sun-Dried Tomato Pesto:
1 (8.5-oz.) jar sun-dried tomatoes packed in olive oil
2 cloves garlic
1/2 tsp. kosher salt
pinch crushed red pepper flakes (1/4 tsp. if you like a bit of heat)
1/2 tsp. sugar
1 cup packed fresh basil leaves
1/4 cup + 2 Tbsp. pine nuts
1/3 cup freshly grated Parmigiano-Reggiano
2 Tbsp. water

sliced Italian bread (I used sourdough)
softened butter
provolone, Sharp cheddar, and Havarti cheese (or a combination of any good melting cheese such as mozzarella, fontina, etc.), sliced or grated

DIRECTIONS

  1. To make the pesto: In the bowl of a food processor fitted with the steel blade, combine the sun-dried tomatoes with their oil, garlic, salt, red pepper flakes, sugar, basil, pine nuts, Parmigiano-Reggiano and 2 Tbsp. of water. Pulse, scraping down the sides as necessary, until the mixture is finely puréed.
  2. To make the grilled cheese: Spread one side of each slice of bread with butter, then flip over and spread the pesto evenly over the other side of each slice. Heat a large nonstick or cast iron pan over medium heat. Place 4 slices of bread, butter-side-down, in the pan. Divide the cheese evenly over the bread, then top the sandwiches with the remaining bread. Cook until the first side is golden brown, a few minutes. Carefully flip the sandwiches and cook until the cheese is fully melted and the bread is golden brown, a few minutes more. Let cool slightly, then slice the sandwiches in half and serve.

Note: You’ll have plenty of leftover sun-dried tomato pesto. It keeps well in the refrigerator for up to 4 days and can be frozen for up to 2 months. You can also try tossing the pesto with pasta; just keep in mind that the pesto is thick so you’ll need to thin it with some of the pasta cooking water and a little olive oil when tossing it with the pasta.

Adapted from Once Upon a Chef

Stovetop Mac and Cheese

June 24, 2020

I made my kids boxed mac and cheese last night (while Dustin and I had bahn mi and vermicelli bowls from a Vietnamese food truck visiting the neighborhood) so I’m not one to judge. The fact that my kids (and husband!) like the boxed variety of mac and cheese sooo much made me want to try my own stovetop version. Homemade is more work, and more money, but it does taste great. There’s A LOT of cheese going into this dish. (I recommend you take the time to shred it yourself. If you buy it pre-shredded it doesn’t melt as smoothly.) So this isn’t healthy or low-calorie by any means. But it’s comfort in a dish.

Stovetop Mac and Cheese

INGREDIENTS

2 Tbsp. butter
2 Tbsp. flour
2 cups water
4 cups milk
1 lb. uncooked pasta (I used macaroni)
~1 tsp. kosher salt
1/2 tsp. garlic powder
1/4 tsp. ground mustard
freshly ground black pepper, to taste
4 cups (16 oz.) freshly-shredded sharp cheddar cheese (I used a combo of Beecher’s original and sharp Cheddar)
1/2 cup freshly-shredded Parmesan cheese

DIRECTIONS

  1. Melt butter in a large stockpot over medium-high heat.  Add flour, and stir until combined.  Cook for 1 minute, stirring occasionally.  Then pour in 1 cup of the water, and stir (or whisk) until the mixture is completely smooth and begins to thicken.  Gradually pour in the remaining water and milk, stirring until evenly combined.
  2. Stir in the pasta, salt, garlic powder, and mustard until combined.  Then continue cooking, stirring occasionally, until the mixture just reaches a simmer. Reduce heat to medium-low to maintain the low simmer.  Continue cooking, stirring occasionally, for about 9-10 minutes, or until the pasta is al dente. 
  3. Remove from heat, and stir in the cheeses until melted. Taste, and season with additional salt and black pepper as needed.

Adapted from Gimme Some Oven