Roasted Vegetable Frittata

Every time I make a frittata Dustin complains that he wishes it had a crust. In other words, he wants a quiche. I get it. A flakey butter crust would improve just about anything. But the whole point of a frittata is that it's quicker (no pastry production required) and lighter (less post-breakfast regret). And I like its crust-less-ness. This one is filled with roasted vegetables (summer squash, bell peppers, mushrooms, and onion), garlic, and cheese. I added a little extra cheese. I used milk instead of half and half so I deserved the extra calories.

This makes a massive frittata. If you're only feeding 3 (I'm counting Clara as a whole person now- she eats an impressive amount for a 13-month-old), this'll probably last you a few days. But I wouldn't consider having a healthy delicious breakfast already prepared a problem exactly. Plus, I thought it tasted even better on the second (and third) day.

Roasted Vegetable Frittata

INGREDIENTS
1 small zucchini, diced
1 small yellow squash, diced
1 small red onion, diced
1 red bell pepper, chopped
1 yellow or orange bell pepper, chopped
8 oz. cremini mushrooms, chopped
extra virgin olive oil
kosher salt
freshly ground black pepper
1 Tbsp. butter
2 cloves garlic, minced
1/3 cup green onions or chives, thinly sliced
12 large eggs
1 cup half and half or whole milk (I used milk)
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 cup freshly grated parmesan cheese
2/3 cup Gruyere or sharp white cheddar cheese, shredded

DIRECTIONS
1. To roast vegetables (this can be done ahead of time), preheat oven to 400 F. Line two large baking sheets with aluminum foil and lightly coat with cooking spray. Toss vegetables (zucchini through mushrooms) with enough olive oil to coat and season with salt and freshly ground black pepper. Arrange in an even layer on the prepared baking sheets. Roast in the preheated oven, turning occasionally, 20-30 minutes, until tender and caramelized. Remove from the oven and set aside to cool.

2. Preheat oven to 350 F.

3. Melt butter in a large 12-inch (preferably nonstick) skillet over medium heat. Add the onions and garlic and saute for a minute. Add the roasted vegetables (should be about 3 cups) and cook for a minute to heat through.

4. In a large bowl, whisk to combine the eggs, milk, salt, pepper, and Parmesan. Pour into the skillet with the vegetables and cook for 2 minutes over medium-low heat without stirring. Sprinkle half of the remaining cheese (Gruyere or Cheddar) over the top of the eggs.

5. Transfer the pan to the preheated oven and bake for 20-25 minutes, until puffed and set in the center. Sprinkle with the remaining cheese and cook for several more minutes until the cheese has melted. Remove from the oven and set aside to cool slightly before serving.

Makes a 12-inch frittata, serves 6-8.

(Adapted from Food Network)

Mini Frittatas

 
I've made these mini frittatas (a frittata is essentially a crustless quiche) almost half a dozen times over the last month or so. I wanted a bite-size breakfast dish for Clara's birthday brunch and these were it! I've tried them a handful of different ways- with ham and bacon and broccoli and sausage. Each was a success. Whatever you choose to fill them with, the base recipe is simple and stays the same. Whisk some eggs and milk. Add some salt and pepper (and smoked paprika, please). Sprinkle in some fresh herbs and freshly grated cheese. Bake them 'till they're puffed and golden. And eat. (Or save them for later and reheat. They're still delicious. And convenient for entertaining!)

p.s. These work just as well in a mini muffin tin. It will make enough egg mixture to fill about 1 1/2 pans. Just be sure to reduce the baking time by a few minutes as they'll cook a bit quicker.

Mini Frittatas

INGREDIENTS
8 large eggs
1/2 cup milk (whole or low-fat)
1/4 tsp. kosher salt
1/2 tsp. smoked paprika (optional but recommended)
freshly ground black pepper
fresh parsley, chopped
fresh chives, chopped
Parmesan cheese, freshly grated
sharp cheddar cheese, grated (I used white cheddar)

filling options:
ham, diced
canadian bacon, diced
bacon, cooked until crisp and crumbled
sausage, cooked and crumbled
broccoli, cooked until tender and chopped
spinach, cooked until wilted and chopped

DIRECTIONS
1. Preheat oven to 375 F. Lightly grease a 12-cup muffin pan.

2. In a large bowl, whisk to combine the eggs, milk, salt, paprika, and freshly ground black pepper.

3. Fill each muffin hole a third of the way full with filling of choice (ham or broccoli, etc.). Sprinkle with a bit of Parmesan, parsley, and chives. Fill the muffin cups almost to the top with the egg mixture. Top with cheddar cheese.

4. Bake in preheated oven for 8-10 minutes, until puffed and just set in the center. Slide a spatula around the edges to remove the frittatas from the muffin cups. Serve immediately or at room temperature. (Can also be refrigerated and reheated later.)

Makes 1 dozen muffin-size frittatas.

(Adapted from Food Network)

Farro with Cucumber and Tomato

Hello spring! Chicago keeps teasing us with gloriously warm and sunny days and then suddenly dipping back into winter-worthy temperatures. But one thing is for sure: it looks like spring! The blossoms are out and our world has turned green. Having grown up in Virginia, I need some green to feel at peace. I've lived in some beautiful places- with grand mountains and lots of sunshine. But without some trees and lush summer beauty- I am not complete.

Time for some warm weather recipes. This salad will be a staple in our summer kitchen. It's light and refreshing but not bland or boring. Dustin and I couldn't believe how much flavor this simple healthy salad delivered. He was convinced there was some cheese hiding in there. (Because in our experience, most things without cheese are just not this delicious!)

Farro can be hard to find (and expensive). Trader Joes carries little bags of it for a couple dollars. You can find the rest of the ingredients there as well. The best thing about this recipe is that it is infinitely adaptable. Use cilantro or basil instead of parsley. Add a handful of spinach. Whatever vinegar you have on hand (white wine, apple cider, etc.) should work. Add some toasted chopped walnuts or slivered almonds. I already tried it with diced avocado and it was wonderful. You could even throw in some cheese (I'm thinking goat cheese or feta or mozzarella). Cheese never hurts.

Farro with Cucumber and Tomato

INGREDIENTS
10 oz. farro (about 1 1/2 cups)
4 cups water
generous pinch salt
1 lb. tomatoes, seeded and diced
1/2 red onion, diced
1 large cucumber, peeled (optional) and diced (I used several baby cucumbers)
1/4 cup snipped fresh chives
1/4 cup fresh Italian parsley, finely chopped
1 large clove garlic, minced
2 Tbsp. white balsamic vinegar
1/4 cup extra virgin olive oil
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Combine the farro and water in a medium saucepan. Add a generous pinch of salt. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the farro is tender. (This can take anywhere from 10 minute for par-boiled farro to 30 minutes for regular.) Drain well and then transfer to a large bowl to cool.

2. Once the farro is cooled, add the tomatoes, onion, cucumber, chives, parsley, and toss to combine.

3. In a separate bowl, whisk together the garlic, vinegar, and olive oil. Season with salt and pepper. Pour over the salad and toss to coat. Season to taste with salt and freshly ground black pepper. Serve chilled or at room temperature.

Serves 4-6.

(Adapted from Food Network)

Zucchini Fritters

Baby girl likes most vegetables. She doesn't mind slimy spinach or kale. She pops peas like candy and downs several sweet potatoes a week. Green beans, tomatoes, asparagus- she'll eat them all. But for some reason she refuses zucchini. I've tried offering it sauteed, roasted, raw, even scrambled with eggs. She still wouldn't touch the stuff. Until now. These zucchini fritters (I like to call them "cakes") won her over. (And my husband who'd be happy to do without zucchini as well.)

Simple (only a few ingredients). And quick (wringing the water out is the most difficult step). (And they still taste great the next day although they lose their crunch once refrigerated.) The sour cream/yogurt topping is totally optional. But recommended. Serve these with burgers or pasta or fish or just because. They're delicious.

Zucchini Fritters

INGREDIENTS
1 lb. (about 2 medium) zucchini, ends trimmed and grated
1/2 tsp. kosher salt
2 scallions, split lengthwise and thinly sliced
1 large egg, lightly beaten
1/4 tsp. kosher salt
freshly ground black pepper
1/2 cup all-purpose or whole wheat flour
1/2 tsp. baking soda
olive or canola oil, for frying

To serve (optional):
1/2 cup sour cream or plain whole milk yogurt
1 Tbsp. lemon juice
1/8 tsp. lemon zest
pinch salt
1/2 small clove garlic, minced

DIRECTIONS
1. In a large bowl, toss grated zucchini with 1/2 tsp. kosher salt. Let sit about 10 minutes before wringing the liquid out of the zucchini. (This can be done by squeezing it against the side of a colander or wrapping it in a clean dish towel or cheese cloth and wringing away.) Get as much liquid out as you can to prevent the fritters from being soggy.

2. Return the zucchini shreds to a bowl and add the scallions, eggs, remaining 1/4 tsp. salt, and freshly ground black pepper. Stir to combine. In a separate bowl, whisk together the flour and baking soda. Add to the zucchini mixture and stir to create a batter.

3. In a large heavy skillet (cast iron works great) heat 2 Tbsp. oil over medium-high heat until shimmering but not smoking. Drop small bunches of the batter onto the skillet (a few at a time so they don't become crowded) and flatten slightly with a spatula. Cook over medium-high heat until the edges and bottom are golden, 3-4 minutes. If they are browning too quickly, reduce the heat to medium. Flip and fry on the other side until golden, 2-3 minutes more. Remove from the pan to drain on a paper towel. Repeat with the remaining batter.

4. To make the topping, stir together the sour cream or yogurt, lemon juice and zest, salt, and garlic. Adjust seasonings to taste. Serve dolloped on top of fritters.

*Fritters can be kept warm and crisp in a 200 F oven on a baking sheet until ready to serve.

Makes 8-10 fritters.

(Adapted from Smitten Kitchen)

Pizza with Brussel Sprouts and Bacon

Don't be scared of the brussel sprouts. If you have any reservations about eating them, this is the way to go about it. On top of a pizza, sauteed with bacon and smothered in cheese. Not exactly healthy, but at least you're eating your greens. I made a bacon-free version for my ten-month-old and snuck a few bites myself- and honestly, it was still delicious without the meat.

Pizza with Brussel Sprouts and Bacon

INGREDIENTS
1 recipe pizza dough
6 slices bacon, diced
2 large shallots, thinly sliced
2 cloves garlic, minced
1/2 lb. brussel sprouts, thinly sliced
salt and freshly ground black pepper
4 oz. white cheddar, shredded
4 oz. mozzarella, shredded

DIRECTIONS
1. Prepare pizza dough according to recipe directions.

2. In a large skillet, cook bacon over medium heat until crisp. Set aside to drain on paper towels. Remove all but 1-2 Tbsp. of the bacon grease from the skillet. Add the shallots and garlic and cook for about a minute over medium heat. Add the brussel sprouts and cook for 3-5 minutes, tossing occasionally, until tender and wilted. Season with salt and freshly ground black pepper.

3. Preheat oven and pizza stone to 450 F.

4. Top prepared crust with bacon, shallot mixture, cheddar, and mozzarella. Bake in preheated oven for 8-10 minutes until the cheese is bubbling and the crust is puffed and golden brown.

Makes 1 large pizza.

(Adapated from How Sweet Eats)

Curry Chicken Pot Pie

This pot pie was really an excuse to make those biscuits. (A recipe that I'll be sharing shortly.) I have a tendency to eat primarily the biscuit/pastry when it accompanies just about anything. But I was pleasantly surprised that this filling was as good as the topping. And not a lot of effort either. This Alton Brown recipe uses frozen veggie mix, a rotisserie chicken, and if you're not in the mood for fluffy homemade biscuits (which you are now, I'm sure of it), a purchased pie or pastry crust. A little curry powder adds depth of flavor but, no worries, not an overwhelming curry-ness. I read somewhere, sometime that a bit of curry makes chicken taste more like itself. That's what it does here.

Curry Chicken Pot Pie

INGREDIENTS
1 lb. or 4 cups frozen vegetable pix (I used peas and carrots- next time I would include green beans)
1-2 Tbsp. canola oil
2 Tbsp. butter
1 small yellow onion, chopped
1 cup celery, diced
1 1/2 cups low-sodium chicken broth, warmed
1/2 cup milk, warmed
3 Tbsp. all-purpose flour
1 tsp. curry powder
2 Tbsp. dried parsley
1/2 tsp. salt (or to taste)
1/2 tsp. freshly ground black pepper
2-3 cups cooked chicken, cubed (a rotisserie works great)
1 pie crust or puff pastry or flaky whole wheat biscuit recipe

DIRECTIONS
1. Preheat oven to 400 F.

2. Line a large sheet pan with aluminum foil. Toss frozen vegetables with canola oil and spread evenly on the prepared pan. Place in preheated oven and cook until golden brown, about 10 minutes.

3. In a large saute pan or cast iron skillet, melt 1 Tbsp. butter over medium heat. Add the onion and celery and cook until softened, about 10 minutes. Add the remaning butter, flour, and curry powder and cook, stirring frequently, for several minutes. Whisk in the warmed milk and chicken broth and cook, stirring frequently, until thickened. Add the parsley, salt, and pepper. Stir in the vegetables and chicken.

4. If your pan/skillet is oven-proof you can bake it right in the pan. If not, transfer to a shallow baking dish. Top with the pastry/biscuits. Bake in preheated oven for 20-30 minutes, until the pastry/biscuits are puffed and golden and the mixture is bubbling.

Serves 4.

(Adapted from Food Network)

Pasta with Artichokes and Tomatoes

This was a recipe I never intended to make. And didn't expect much from when I set to it. It was one of those evenings when I wasn't in the mood for cooking much of anything, but needed something semi-nutritious to feed Clara. (I figure my husband can fend for himself, but my 10-month old manages to motivate me even on my laziest of days.) Pasta makes them both happy so I searched for a recipe utilizing what I already had around. I made a few changes to Ree (The Pioneer Woman)'s original recipe. I added more tomatoes because I prefer my pasta saucy. And lightened it up by using milk instead of cream (which didn't hurt a bit). Whole wheat noodles replaced white. And I used a few dried herbs from the shelf. 

Despite my tinkering (healthifying) and its lack of meat (someone in this family is suspicious of anything labeled "vegetarian"), it was not only edible- it was delicious! My husband ate a massive plateful and didn't complain on the second and third night I served it as leftovers. (It does make a large amount.) Clara gobbled it up. And all I could think was "Wow. I'm going to have to share this one!".

Pasta with Artichokes and Tomatoes

INGREDIENTS
2 Tbsp. butter
2 Tbsp. olive oil
1/2 medium onion, diced
3 cloves garlic, minced
14 oz. canned or frozen artichokes, diced or whole
14 oz. can diced tomatoes with their juices (I used diced tomatoes with basil)
16 oz. can tomato sauce
1 cup heavy cream (I used whole milk and it was still rich and creamy)
generous pinch nutmeg
salt and freshly ground black pepper, to taste
fresh or dried herbs, to taste (I used a sprinkling of dried basil, oregano, and thyme)
1 lb. pasta (I used whole wheat capellini)
1 cup freshly grated Parmesan + extra for serving

DIRECTIONS
1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain, reserving a little pasta water, and set aside.

2. Meanwhile, add the butter and olive oil to a large saute pan over medium heat. Add the onion and garlic and cook until the onion has softened, about 10 minutes. Stir in the tomatoes, tomato sauce, and artichokes. Continue cooking over medium heat, stirring frequently, for another 10 minutes. Turn the heat to low and stir in the heavy cream (or milk) and nutmeg until heated through. Remove from the heat and season to taste with salt and pepper and fresh or dried herbs.

3. Place drained pasta in a large serving bowl. Sprinkle with 1 cup Parmesan and pour the sauce over top. Toss lightly to combine and coat, adding a bit of the reserved pasta water if the sauce seems too thick (I didn't need any). Garnish with fresh herbs (optional) and serve with extra freshly grated Parmesan.

Serves 4-6.

(Adapted from The Pioneer Woman)

Pizza with Smoked Mozzarella, Black Olives, and Broccoli Rabe

Broccoli rabe again. This time with smoky mozzarella and briny black olives on a chewy puffed pizza crust. There's something about broccoli rabe I really like. It's somewhat like a cross between spinach and broccoli- with leafy greens and florets, but not as slimy as the former and less bulbous than the latter. And while it can be bitter (it comes from the mustard family which includes turnips), with some careful preparation I've never found it to be so. (If you want to ensure it loses its bite, boil it for a minute or two before adding it to the skillet.) The only other addition I would consider for this pizza (not that it needs improving in the slightest) would be some sausage. Broccoli rabe + Italian sausage = awesome. Like I've done here.

Pizza with Smoked Mozzarella, Black Olives, and Broccoli Rabe

INGREDIENTS
1 recipe pizza dough
olive oil
1 small onion, thinly sliced
12 oz. broccoli rabe (fresh or frozen), trimmed and chopped (if fresh)
2 cloves garlic, minced
salt and freshly ground black pepper
~2 cups smoked mozzarella, grated (I probably used a bit more)
1/2 cup freshly grated Parmesan
handful sliced black olives
crushed red pepper flakes

DIRECTIONS
1. Prepare pizza dough according to recipe directions.

2. While the dough is rising, heat a drizzle of olive oil in a large saute pan over medium heat. Add the onion and saute until tender, about 10 minutes (or longer if you want to caramelize it). Add the garlic and broccoli rabe and cook for another 3-5 minutes.

3. Preheat oven and pizza stone to 450 F.

4. Brush prepared crust with some olive oil and top with onion/broccoli rabe mixture, mozzarella, Parmesan, and black olives, and sprinkle with crushed red pepper (to taste).

5. Bake on pizza stone in preheated oven for 8-10 minutes, until the crust is puffed and golden brown and the cheese is bubbling.

 Makes 1 large pizza.

(Adapted from Gourmet)

Slow Cooker Roast Chicken and Vegetables with Gravy

I wish I'd figured this out sooner. I roast chickens pretty frequently (well, compared to how often I repeat other recipes, anyway). And while I've gotten pretty comfortable with the process, it still takes some dedicated time and patience to get it right. Not anymore. Now I know I can just throw the whole thing and a slew of vegetables in the slow cooker and walk away. And chances are it'll turn out even more juicy and tender than if I stood in front of the oven for an hour.

The only difference is that your crock pot won't brown the skin. But that can be solved by birdie basking under the broiler for a few minutes. Meanwhile you'll make the richest, most delicious gravy with all those drippings that'll accumulate in the bottom of the pot. Don't let them go to waste! This gravy is easy. I promise you'll be wowed. Serve with a loaf of bread for soaking up every last morsel, of course.

Slow Cooker Roast Chicken and Vegetables with Gravy

INGREDIENTS
potatoes (I used a 2 lb. bag of fingerling potatoes, but any variety will work, peeled and chopped if necessary)
carrots, peeled and chopped
onion, chopped
whole cloves garlic, skins removed
other vegetables of your choice (parsnip, turnips, green beans, sweet potatoes, winter squash, etc.)
kosher salt and freshly ground black pepper
sprinkling fresh or dried thyme and rosemary (or whatever herbs/spices you want)
drizzle extra virgin olive oil or melted butter
3-4 lb. whole chicken
1/4-1/2 cup water

1-2 Tbsp. butter
1-2 Tbsp. all-purpose flour
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Place vegetables (including onion and garlic) in the bottom of the slow cooker. Season with salt and pepper and sprinkle with herbs/spices. Place the chicken on top of the vegetables (I put mine breast side down, just make sure the lid will close tight) and drizzle with a bit of olive oil or melted butter. Season with salt and pepper and another sprinkling of herbs/spices. Pour in 1/4-1/2 cup water. Cover and cook on high for 4-5 hours (or on low for 6-8 hours). The chicken is done once the internal temperature reaches 165 F. The meat should easily come off the bone at the thigh. Remove the chicken and vegetables from the slow cooker, reserving the drippings in the bottom.

2. (This step is optional, but recommended if you want crispy golden skin.) Preheat broiler. Place the chicken and vegetables on a baking sheet lined with foil. Place directly under the broiler for several minutes until the skin is golden and crisp. Tent with foil and let rest 10 minutes before serving.

3. Meanwhile, to make the gravy, heat 1-2 Tbsp. butter in a large saute pan over medium heat (the more butter and flour you use the faster your gravy will thicken- if your chicken released a lot of liquid go with 2 Tbsp). Once melted, stir in an equal amount of flour and cook, whisking constantly, for 1 minute. Slowly whisk in the chicken juices/drippings (feel free to skim the fat off the surface of the drippings first, or if you have a fat separator go ahead and use it). Bring to a boil; reduce heat and simmer, stirring frequently, until thickened (about 5-10 minutes). Season to taste with salt and freshly ground black pepper. Serve with chicken and vegetables.

Serves 4.

(Adapted from Baked Bree)

Orecchiette with Sausage and Broccoli Rabe

I've been procrastinating posting this recipe because I can't seem to find the time/energy to sit down and write something spectacular about it. Well, here it is anyway- with few words, but no lack of flavor or goodness. I loved this pasta dish. Quickly boiling (in the same pot of water that cooked the pasta) and then sautéing the broccoli rabe removed any traces of bitterness. The sausage was sweet and meaty. And the garlicky olive oil and a handful of parmesan added the finishing touch.

Orecchiette with Sausage and Broccoli Rabe

INGREDIENTS
1 lb. broccoli rabe, stems trimmed (I used frozen chopped broccoli rabe found at Whole Foods)
1 lb. orecchiette pasta (I used whole wheat)
1 lb. pork or turkey Italian sausage (mild or hot)
3 Tbsp. olive oil
3 cloves garlic, minced
pinch crushed red pepper flakes
kosher salt and freshly ground black pepper, to taste
1/4 cup freshly grated Parmesan + extra for serving

DIRECTIONS
1. Heat olive oil in a large saute pan over medium-high heat. Add sausage and cook, breaking up with a wooden spoon, until browned and no longer pink.

2. Meanwhile, bring a large pot of salted water to a rolling boil. Cook pasta according to package directions. Remove pasta from the boiling water with a slotted spoon and place in a large bowl. Drizzle with olive oil and toss (to prevent it from clumping). Reserve 1 cup of pasta water and set aside. Return the water to a boil and add the broccoli rabe. Boil for 1-2 minutes before removing from the heat and draining the water.

3. Add the broccoli rabe, garlic, and crushed red pepper to the sausage and cook for several more minutes. Stir in the pasta and Parmesan. Add as much of the reserved pasta water as needed to create a light sauce (I used about 1/2 cup). Season to taste with salt and freshly ground black pepper. Remove from the heat and serve with extra Parmesan.

Serves 4.

(Adapted from Food Network)

Pesto and Roasted Vegetable Pizza

My gym shares a parking garage with Whole Foods. The elevator (I'm not about to lug an 18 lb. baby + 10 lb. diaper bag + groceries down and up all those stairs) deposits you in the Whole Foods lobby (which you then have to exit and cross the street to access the gym and return through on your way back). I'm suspicious that the two have teamed up to keep each other in business. If the intense aroma of baked goods wafting through the parking deck doesn't prevent you from reaching the gym in the first place, you'll surely succumb when you're ravenous post-workout. I can't decide if this situation is perfectly convenient or entirely hazardous- for my budget and my body. I love being able to pick up a few groceries without making an extra trip. But I can always find a reason to go in and end up with a few more goodies than intended. I might be able to resist the cookies, but I usually come out with a loaf or two of bread and a new variety of cheese or a roll of sushi.

One day, being particularly hungry, I grabbed a slice of sweet potato spinach lasagna to take home for lunch. It looked and sounded delicious- two favorite vegetables layered with pasta and bubbling cheese. And then I took my first bite to realize that this was no normal lasagna. A quick inspection of the ingredients list revealed that it was in fact vegan. Layers of tofu replaced the pasta and cheese and what I thought was little flecks of Parmesan on top was nutritional yeast. (The vegetables did turn out to be real.) I still ate it. And it wasn't completely disgusting- just extremely disappointing for a cheese-loving girl like me. (And hopefully really good for me.)

And then there was the day I picked up a slice of this pizza. Quite the opposite experience. Aside from a mediocre crust, I was wowed. There was a generous layer of basil pesto and chopped roasted vegetables topped with genuine melted mozzarella. Mmmmhhh. I knew at once I'd be recreating it at home. And so here it is.

I roasted a combination of bell peppers, summer squash, eggplant, mushrooms and onion. And had a pile of leftover vegetables which I've been adding to sandwiches, omelets, and quesadillas throughout the week (so clearly not a problem). I purchased a container of pesto at the store, but homemade would be even better. For half of the pizza I combined the mozzarella with Parmesan and on the other half I added goat cheese. Both were excellent so no recommendation there. I didn't provide exact amounts in the ingredients because I didn't measure anything. The more veggies and cheese the better, I say.

Pesto and Roasted Vegetable Pizza

INGREDIENTS
1 recipe pizza dough
combination of roasting vegetables, diced (I used red and yellow bell peppers, yellow squash and zucchini, eggplant, cremini mushrooms, red onion)
olive oil
kosher salt and freshly ground black pepper
~ 2 cups mozzarella, grated
freshly grated Parmesan or goat cheese, crumbled
pesto (jarred or homemade- I used half of a 7 oz. container)

DIRECTIONS
1. Prepare dough according to recipe directions.

2. Meanwhile (or ahead of time), to roast vegetables preheat oven to 400 F. Line a large rimmed baking sheet (or two baking sheets if you have a lot of vegetables) with aluminum foil and coat with cooking spray. Drizzle the vegetables with olive oil and toss to coat. Sprinkle with kosher salt and freshly ground black pepper. Spread in an even layer on the prepared baking sheet and roast in preheated oven for 25-35 minutes, turning occasionally, until golden and tender.

3. Preheat oven and pizza stone to 450 F.

4. Top prepared crust with a thin layer of pesto, the roasted vegetables, mozzarella and Parmesan (or goat cheese).

5. Place on pizza stone and bake for 8-10 minutes, or until the crust is puffed and golden and the cheese is bubbling.

Makes 1 large pizza.

Spicy Southwest Slaw

I love this slaw. The addition of red pepper, cilantro, and jalapeno give it a southwest flair and a bit of heat. I could eat it with anything. It's fantastic with tacos, of course. But pairs just as well with burgers or barbecue (pulled chicken or pork, ribs, etc.) or eggs for breakfast (especially since it tastes even better the next morning). One of my best friends has been making it for years (always a hit at get-togethers) and I finally got around to "borrowing" and sharing her recipe. I added a little mayonnaise to make it a creamier and a pinch of cumin for kick.

Spicy Southwest Slaw

INGREDIENTS
3 cups shredded green (or a mixture of red and green) cabbage
1 large carrot, peeled and shredded
1 medium red bell pepper, seeded and finely diced
1/2 small red onion, finely diced
1 jalapeno pepper, seeded and minced (more or less to taste)
3 Tbsp. fresh cilantro, chopped
1/4 cup canola oil
2 Tbsp. mayonnaise
3 Tbsp. cider vinegar
2 tsp. sugar
1/2 tsp. ground cumin (optional, but recommended)
1/4 tsp. cayenne pepper (more or less to taste)
salt and freshly ground black pepper, to taste

DIRECTIONS
1. In a large bowl, toss to combine the cabbage, carrot, bell pepper, onion, jalapeno, and cilantro. In a small bowl, whisk to combine the oil, mayonnaise, vinegar, sugar, cumin, and cayenne. Pour over the cabbage mixture and toss to coat. Season to taste with salt and freshly ground black pepper. Refrigerate at least 1 hour before serving.

Serves 6.

(courtesy of Chelsey Sanford, adapted from All Recipes)

Roasted Sweet Potato, Apple, and Quinoa Salad with Maple Cider Vinaigrette

If you can't tell by their frequent appearance, we eat a lot of sweet potatoes around here. Baked, mashed, roasted, even microwaved (in a pinch). We like them every way. It was Clara's first food and she's been happy to devour them ever since. This time we tried them in a salad, paired with crisp apples and toasted quinoa. While I like quinoa, I liked it even more as an addition rather than the focus of the dish- the tiny round quinoa flecks clinging to the other components.

This recipe is really versatile. Instead of sweet potatoes you could roast squash. Replace the apple with a pear. Use whatever leafy greens you prefer. Skip the cranberries or try cherries, currents, or raisins in their place. Get creative. Oh, and this dressing is pretty terrific so you might want to drizzle it over every salad you make.

Roasted Sweet Potato, Apple, and Quinoa Salad with Maple Cider Vinaigrette

INGREDIENTS
2 sweet potatoes, peeled and cut into 1/2-inch cubes
olive oil
kosher salt and freshly ground black pepper
1/2 cup quinoa, toasted* and cooked according to package directions
6 oz. spring mix
1-2 fuji apples, diced
1/4 red onion, thinly sliced
handful sweetened dried cranberries (optional)

Maple Cider Vinaigrette:
2 Tbsp. cider vinegar
2 tsp. real maple syrup
1/2 tsp. Dijon mustard
3 Tbsp. extra virgin olive oil
salt and freshly ground black pepper, to taste

*toasting the quinoa brings out its nutty flavor, so I highly recommend it!

DIRECTIONS
1. To roast the sweet potatoes, preheat oven to 400 F. Line a large rimmed baking sheet with aluminum foil and lightly coat with cooking spray. Toss the potatoes with a drizzle of olive oil to coat and a generous sprinkling of kosher salt and freshly ground black pepper. Spread in a single layer on the prepared baking sheet. Roast in preheated oven, turning occasionally, for 25-35 minutes, until golden and tender. Remove from the oven and set aside to cool.

2. Meanwhile, cook the quinoa according to package directions. Fluff with a fork and set aside to cool.

3. To prepare the vinaigrette, in a small bowl whisk to combine the vinegar, maple syrup, and Dijon. Slowly pour in the olive oil while whisking constantly. Season to taste with salt and freshly ground black pepper.

4. To assemble the salad, combine spring mix, cooled potatoes and quinoa, apples, onion, and cranberries. Drizzle with the vinaigrette, toss, and serve.

Serves 4.

(Adapted from Food and Wine)

Sweet Potato Breakfast Burritos

I'm married to a burrito man. Whenever I'm not the in the mood to cook (which is more often than I'd like to admit lately) and Dustin is in charge of finding himself some dinner, he usually comes home with a burrito. Or if we go out to eat together and the menu includes some form of a burrito- that's what he'll get. Why the burrito fixation? I can only guess. But probably because they're reliably cheap and filling. And if done right, delicious.

I'm not much of a burrito chef. Hand me a tortilla and I'm most likely to make a quesadilla. But occasionally I catch the bug and find myself craving one too. Breakfast burritos are my favorite variety. I already have one version posted here. But this one has sweet potatoes! (And scrambled eggs, onions, garlic, peppers, and beans and cheese- everything essential.) I baked my sweet potatoes and mashed 'em with a little sour cream. But you could cube and roast them with the onion, pepper, and garlic to make a potato hash filling, which might be even more amazing. Oh, and go with the tomatillo salsa on this one. Yum.

Sweet Potato Breakfast Burritos

INGREDIENTS
2 medium sweet potatoes, baked or microwaved until tender
2 Tbsp. sour cream + more for serving
1 Tbsp. olive oil
1 large yellow onion, thinly sliced
1 poblano or green bell pepper (I used a green bell pepper), seeded and thinly sliced
2 cloves garlic, minced
1/4 tsp. cumin (or more to taste)
1/4 tsp. smoked paprika (or more to taste)
pinch Mexican oregano
salt and freshly ground black pepper
1 cup canned pinto beans, drained and rinsed
4-6 large flour tortillas (4 if they are extra large, 6 if they are medium size), warmed
8 large eggs, whisked
Monterey Jack cheese, shredded
tomatillo salsa
avocado, sliced for serving

DIRECTIONS
1. Peel the skin off the cooked sweet potatoes. Combine the sweet potato flesh with 2 Tbsp. sour cream and mash until smooth.

2. Heat olive oil in a large saute pan over medium heat. Add the onion and cook several minutes. Add the peppers and garlic and continue cooking until soft. Stir in the cumin, paprika, and oregano, and season with salt and freshly ground black pepper. Stir in the beans and continue cooking until warmed through. Add to the sweet potato mixture and stir to combine.

3. Meanwhile, preheat a nonstick skillet over medium-low heat. Lightly butter or coat with cooking spray and add the eggs. Season with salt and pepper. Cook, stirring occasionally, until scrambled (to the point of cooked, but not dry). Remove from the heat.

4. Preheat oven to 350 F.

5. Spoon filling into the center of a warm tortilla. Top with scrambled eggs and a generous amount of cheese and drizzle with salsa. Roll up and repeat with the remaning ingredients.

6. Place burritos on a baking sheet and bake in preheated oven for 10-15 minutes, until golden and warmed through. (You can butter or lightly coat the burritos with cooking spray before baking so they get nice and crunchy on the outside.) Serve with sliced avocado and extra sour cream and salsa.

Makes 4-6 burritos (depending on size).

(Adapted from Fork Heart Knife)

Roasted Butternut Squash and Farro Salad

This was my contribution to our Christmas eve feast (which has always consisted of finger foods/appetizers and desserts). When we were children there was fruit, baby carrots and dip, bagel bites, cheese cubes and Ritz. While the tradition persists, in recent years our "dinner" has turned a bit more gourmet. Mom's peanut butter balls still make an appearance. But we've traded the cheddar for Boursin, frozen snacks for grilled meat and veggie kabobs, and healthier options such as this. I left most of the planning and preparation up to my younger sisters who are budding little chefs. But I wanted to try something new and thought this salad sounded fantastic. (If it comes from Smitten Kitchen, it's guaranteed to be good.) Most of my family members had never heard of farro or Manchego, couldn't tell you what a pepita was, and were wary of anything squash. But I think I converted them to all of the above. Or rather this recipe did.

I've made this salad twice now and learned something in the process. It's best served at room temperature, assembled after the individual ingredients have cooled. The second time around I was in a rush and threw them together hot, which resulted in still-delicious sticky glop. If you want fluffy farro and perfectly formed cubes of squash mingling with flecks of cheese and pepita bits, allow some time for them to cool off. This also tastes great after a fews hours (and possibly days- although why wait that long?) in the fridge.

Roasted Butternut Squash and Farro Salad

INGREDIENTS
1 cup semi-pearled farro, cooked according to package directions
5 Tbsp. extra virgin olive oil, divided
kosher salt and freshly ground black pepper
1 medium-large butternut (or acorn) squash, peeled, seeded, and diced
1 Tbsp. sherry vinegar (I used apple cider vinegar)
1 Tbsp. water
1/2 tsp. sugar
1/4 tsp. salt
1/2 small red onion, diced
1/3 cup toasted salted pepitas
3/4 cup Manchego (spanish sheep's milk cheese), grated (or Ricota salta, feta, etc.)

DIRECTIONS
1. Preheat oven to 400 F. Line a large baking sheet with aluminum foil and lightly coat with cooking spray. Toss the butternut squash in 2 Tbsp. olive oil and a generous sprinkling of kosher salt and freshly ground black pepper and arrange in an even layer on the baking sheet. Roast in preheated oven for 25-30 minutes, turning occasionally, until golden and tender. Set aside to cool.

2. Meanwhile, cook the farro according to package directions. Drain; fluff with a fork and set aside to cool.

3. While the farro is cooking, combine the vinegar, water, sugar, and 1/4 tsp. salt in a small bowl. Whisk until the sugar and salt are dissolved. Stir in the onion (it will barely be covered by the vinegar mixture.) Cover and refrigerate until needed. (30 minutes is ideal but less time will still provide a lightly pickled onion.)

4. To assemble the salad, in a large bowl mix together the cooled butternut squash and farro. Stir in the pickled onions and vinegar mixture, pepitas, and cheese. Toss with the 3 remaining Tbsp. olive oil. Season to taste with salt and pepper. Serve slightly warm, at room temperature, or after refrigerating.

Serves 4-6.

(Adapted from Smitten Kitchen)

Roasted Sweet Potato and Black Bean Tacos

I wasn't expecting much when I threw this dinner together. I'd seen sweet potato tacos floating around a few food blogs and thought they sounded healthy and easy. (And sweet potatoes are a staple around here as they are a favorite of our now-eating-real-food baby.) Much like my attitude towards pizza toppings, if it'll fit inside a taco shell, I'm bound to try it out. These tacos were a pleasant surprise. A meal worth sharing and repeating.  I roasted them for maximum flavor- tossed with peppers, onion, garlic, and some earthy spices (which you shouldn't hesitate to experiment with). The additional fillings are also up to you, but I highly recommend the chipotle cream (which has just a touch of heat) and some fresh (preferably homemade) salsa. And I would have included avocado if I had one.

Despite the fact that baby girl is almost 8 months old, I'm still proud of myself when I get a home-cooked meal on the table. (Which means that I also managed to get dressed, shop for groceries, clean the kitchen...!) But I'm more motivated than ever as I'm cooking for her, too. We've given up on purees and started a different approach to feeding her called baby led weaning. So far it's working great for all of us. I'm sure I'll have more to tell on that topic later. But for now, if I don't check back in before next week- Merry Christmas!! Have a wonderful holiday.

Roasted Sweet Potato and Black Bean Tacos

INGREDIENTS
3 medium or 2 large sweet potatoes, peeled and diced
1 bell pepper or poblano (I used a green bell pepper), seeded and diced
1 small white onion, chopped
3 large cloves garlic, minced
2 Tbsp. extra virgin olive oil
kosher salt and freshly ground black pepper
1/2 tsp. cumin
1/4 tsp. Mexican oregano
1/2 tsp. smoked paprika
pinch cayenne pepper (more or less depending on how much heat you want)
1 cup black beans, drained and rinsed
handful cilantro, chopped (more or less to taste)

1/2 cup sour cream
1 Tbsp. chipotle in adobo, minced
1/2 lime, juiced
salt and freshly ground black pepper, to taste

8 flour or corn tortillas
Monterey Jack cheese, shredded (or Pepper Jack or Cheddar, or Manchego)

fresh salsa or pico de gallo, for serving (optional)
avocado, for serving (optional)

DIRECTIONS
1. Preheat oven to 400 F. Line a large rimmed baking sheet with aluminum foil and coat with cooking spray.

2. Toss sweet potatoes, pepper, onion, and garlic with olive oil, a generous sprinkling of salt and pepper, and spices. Spread in an even layer on the prepared baking sheet. Bake in preheated oven for 25-30 minutes, turning occasionally, until tender and browned. Remove from the oven and add black beans and cilantro; toss to combine.

3. Meanwhile, combine the sour cream, chipotle, and lime juice in a blender or food processor. Pulse until smooth. Season to taste with salt and freshly ground black pepper.

4. Heat a large skillet on the stove over medium heat. Add a tortilla, top with shredded cheese, and cook until the tortilla is lightly browned and the cheese is melted. Repeat with the remaining tortillas. (Already prepared tortillas can be placed on baking sheet in a 200 F oven to keep warm until serving.)

5. Spoon sweet potato filling into center of each tortilla. Drizzle with chipotle cream and top with fresh salsa and/or avocado.

Serves 3-4.

(Inspiration from here and here)

Chicken, Bacon, Mushroom, and Roasted Red Pepper Pizza

I'm amazed that I'm still coming up with new combinations for pizza toppings. Apparently the possibilites are endless. (And I already have a few more ideas up my sleeve.) Homemade pizza is our favorite dinner around here. The dough takes a little work, but the results are totally worth it. Even Dustin prefers it to just about any take-out version (especially deep-dish which we've learned isn't our thing). This pizza featured chicken and bacon, bits of cremini (baby portobello) mushroom, and juicy slices of roasted red peppers. I just used mozzarella, but next time I think I'll get more adventurous with the cheese- something smoked (cheddar, gouda, etc.) would add the perfect pizzaz.

Chicken, Bacon, Mushroom, and Roasted Red Pepper Pizza

INGREDIENTS
1 recipe pizza dough
favorite tomato-based pizza sauce (jarred or homemade)
1 large boneless skinless chicken breast, grilled and thinly sliced (or a rotisserie chicken would work well)
3 slices bacon, cooked until crisp and crumbled
8 oz. cremini mushrooms, sliced
12 oz. jar roasted red peppers, drained and sliced
1/4 red onion, thinly sliced
2-3 cups mozzarella, shredded (you could also add smoked mozzarella, cheddar, or gouda)

DIRECTIONS
1. Prepare pizza according to recipe directions.

2. While dough is rising, grill chicken and cook bacon. Prep vegetables.

3. Preheat oven and pizza stone to 450 F.

4. Top prepared crust with a thin layer of pizza sauce, sliced chicken, crumbled bacon, mushrooms, peppers, onion, and cheese.

5. Bake on pizza stone in preheated oven for 8-10 minutes, until the crust is puffed and golden brown and the cheese is bubbling. Slice and serve.

Makes 1 large pizza.

Sausage Lentil Soup

My photography doesn't always do my recipes justice. I spend a lot more time worrying about taste than looks. And now that it gets dark in the late afternoon it's almost impossible to get a good shot of anything I cook for dinner. So I'm either in a rush or shooting leftovers that never look as attractive after their time in the fridge. But I refuse to let a less-than-perfect photo deter me from posting an awesome recipe. This one must be shared. This soup is just what you need to get through these next few months. It's hearty and warm and will feed a lot of mouths. Serve with fresh Parmesan and crusty bread for soaking up the rich broth.

Sausage Lentil Soup

INGREDIENTS
1 lb. green lentils
1 Tbsp. extra virgin olive oil
1 lb. ground Italian sausage
1 large onion, diced
4 stalks celery, diced
3 large carrots, peeled and diced
1 small zucchini or yellow squash, diced
2 large cloves garlic, minced
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 tsp. crushed red pepper flakes (more to taste)
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp. dried parsley
6 cups low-sodium chicken broth
28 oz. can diced or crushed tomatoes (I used fire-roasted crushed tomatoes)
2 Tbsp. red wine vinegar
freshly grated Parmesan, for serving

DIRECTIONS
1. In a large bowl, cover the lentils with boiling water and let sit 15 minutes. Drain.

2. Heat oil in a very large pot over medium-high heat. Add the Italian sausage and cook until browned and no longer pink.

3. Add the onion, celery, carrots, zucchini, garlic, salt, pepper, red pepper, and dried herbs. Cook for about 15 minutes, stirring often.

4. Add chicken broth, tomatoes, and drained lentils, cover, and bring to a boil.

5. Reduce heat to medium-low and simmer for 1 1/2 hours or until the lentils are cooked through and tender, stirring occasionally. If needed, add water partway through cooking to thin the soup. (I added about 1 cup.)

6. Stir in the red wine vinegar and season with salt and pepper to taste. Serve with freshly grated Parmesan.

Serves 8+.

(Adapted from Food.com via My Baking Addiction)

Portobello "Cheese Steak" Sandwich

I love when a recipe says it serves four (or even six) and Dustin and I finish it off in a single meal. Way to make us me (he could care less) feel like a pig. I suspect some recipes are just off. Or at least I hope. But occasionally I think we just eat a lot. Especially over the last six months as I'm breastfeeding and I'm ravenous. When I was pregnant I ate about my usual, or less. But now that food tastes good again and I'm a calorie-burning machine, I consume an impressive amount.

I admit, it's hard to keep it healthy when you're constantly needing to eat. I wish fruits and veggies were always satisfying. Or that a nutritious meal would magically appear on my counter- three times a day. But alas, this is real life and I don't get everything I want. Even if I don't always have a home-cooked dinner anymore (or never even get dressed for the day), I do have an adorable baby girl. And I don't want to give her back. So most of the meals I do make now can be prepared during the short duration that she naps. My new focus: simple, healthy, filling, and quick.

This recipe was supposed to serve four. But I added an extra pepper and even then, could only stretch it to make three sandwiches. So either we stuffed ourselves or you can expect a similar result. I thought these "cheese steaks" were flavorful and "meaty" (which is quite a feat considering mushrooms replace the steak). I served them with a pan of roasted potatoes, parsnips, and carrots. And devoured the leftovers as a snack.

Portobello "Cheese Steak" Sandwich

INGREDIENTS
1 Tbsp. extra virgin olive oil
1 medium yellow onion
4 large portobello mushroom caps
1 green bell pepper
1 red bell pepper
2 Tbsp. fresh oregano, minced or 2 tsp. dried oregano
1/2 tsp. freshly ground black pepper
1 Tbsp. all-purpose flour
1/4 cup low-sodium vegetable or chicken broth
1 Tbsp. reduced-sodium soy sauce
Provolone cheese, thinly sliced
4 whole wheat buns

DIRECTIONS
1. Heat oil in a large nonstick skillet over medium heat. Add onions and saute until soft and beginning to brown, about 3 minutes. Add mushrooms, peppers, oregano, and black pepper, and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes.

2. Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer and cook until sauce is thickened.

3. Preheat broiler. Divide the filling between the four buns and top with sliced provolone. Broil until the buns are toasted and the cheese is bubbling. Serve warm.

Serves 4 (or if yours buns are extra large, 2-3).

(Adapted from Eating Well)

Slow-Cooker Moroccan Chicken, Chickpea, and Apricot Tagine

One of my favorite restaurants back in Richmond served, among other incredible things, the most delicious Moroccan tagine. I'd always hoped to find a recipe that allowed me to replicate it at home. Or at least come close. And here it is. In the eloquent words of Wikepedia, tagines are "slow-cooked stews braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce". They are actually named after the pot in which they are traditionally cooked, which is this cute little triangular dish with a chimney. While you are welcome to go out and pick yourself up a tagine, it won't be necessary. This recipe uses the slow-cooker to achieve the same result- with little time or fuss.

While I find this recipe to be near perfect as is, it would be easily amenable to changes. Throw in a few extra vegetables such as cauliflower, sweet potatoes, or squash. (I would wait and add softer ones partway through cooking so they don't turn to mush.) Or try it with pork or lamb. And in case you're wondering, ras el hanout is simply a Moroccan spice blend. It can be found at some upscale groceries (try Whole Foods), online, or you can make it yourself (links below).

Slow-cooker Moroccan Chicken, Chickpea, and Apricot Tagine

INGREDIENTS
2 Tbsp. extra virgin olive oil
2 large onions, chopped
4 cloves garlic, minced
1 inch fresh ginger root, peeled and grated
1 Tbsp. all-purpose flour
2 Tbsp. tomato paste
2 Tbsp. honey
4 tsp. ras el hanout (available here, or try this recipe)
1 tsp. turmeric (or a pinch of saffron)
1 tsp. ground cumin
1 tsp. ground cinnamon
1 tsp. ground coriander
up to 1 tsp. cayenne pepper (I only used ~1/4 tsp.)
1 cup low-sodium chicken stock
2 cans diced tomatoes (I used fire-roasted crushed tomatoes)
2 cans chickpeas, drained and rinsed
6 oz. dried apricots, diced (or you can leave them whole, but I prefer the texture of them diced)
3 lbs. boneless skinless chicken thighs
4 carrots, peeled and chopped
1 preserved lemon, cut into wedges (optional, I omitted)
salt and freshly ground black pepper, to taste

fresh cilantro, chopped for serving
cous cous or rice, for serving

DIRECTIONS
1. Heat olive oil in a large skillet over medium heat. Add the onions and saute until softened. Add the garlic and ginger and cook for 1 minute. Stir in the flour, tomato paste, honey, and spices and cook for another minute. Add the chicken stock and tomatoes and cook for several minutes, making sure to get out any lumps of flour. Season with salt and freshly ground black pepper.

2. Combine the tomato/spice mixture with the chickpeas, apricots, chicken thighs, carrots, and lemon (if using) in a large slower cooker, mixing well. Cover and cook on high for 3-4 hours, or until the meat shreds easily with a fork. Serve over cous cous or rice, topped with fresh cilantro.

Serves 8.

(Adapted from Food.com)