Vegetable Frittata

Spring is here! And what better way to spend a sunny spring morning than doing brunch while the slopes and trails soften up. Invite a crowd, then serve up a veggie frittata. You could even make it the day before and refrigerate.

Roast a container of cherry tomatoes at 400 for thirty minutes then set aside. Turn down the oven to 350 and heat three tablespoons of butter in a cast iron pan over medium heat. Next, quarter and slice three russet potatoes, generously salt and pepper, then sauté until they’re brown and tender. Remove from the heat and stir in four cups of chopped kale.

In a large bowl, whisk together 20 eggs, a cup of heavy cream, a tablespoon each of garlic and onion, a cup of shredded cheddar, and salt and pepper. Stir the egg mixture into the pan with the potatoes and mix gently. If the pan isn’t filled to the top, simply add some more scrambled eggs.

Over the top, place the roast cherry tomatoes, ¾ of a cup of sliced chevre, and a quarter cup of chopped basil. Then, with a steady hand, put the pan in the oven and bake for approximately one hour. You will know that the frittata is done when it does not jiggle when you shake the pan.

By the time you mix the Bloody Mary’s it will be ready to serve.

Crispy Asparagus Pesto

Spring, the season for all things Asparagus. And with crispy tips and shallots, what could be bad about this pesto. Cut approximately two inches from the tip ends of a pound of asparagus and toss with some olive oil and salt to coat along with a large thinly sliced shallot. Spread them out on a parchment lined cookie sheet and roast at 400 until lightly browned and crispy. Set aside.

Remove and discard the coarse white ends from the base of the asparagus spears, then blanch in a large pot of simmering salted water for five minutes. Scoop them out of the pot with a slotted spoon, run them under cold water in a strainer, and drain.

Bring the same pot of water back to a boil and drop in your pasta. While that’s cooking, cut the blanched asparagus spears in half and add to a food processor along with a clove or two of garlic, a bit of lemon zest, a quarter teaspoon of salt, and a large handful of pine nuts. While running, slowly drizzle in approximately a quarter cup of olive oil until you get a smooth mixture.

Next, add between a half and full cup of grated parmesan as well as the juice from half a lemon. Pulse quickly, salt and pepper to taste, and pulse again. Use some of the pasta water if it’s too thick for your liking, more cheese if it’s too thin. Toss with the pasta, then serve with the crispy tips and shallots on top along with some grated parmesan.

Caper Linguini with Garlic Breadcrumbs

This pasta dish is reason enough to always have capers, anchovies, garlic, breadcrumbs, and pasta in the pantry at all times. While your bringing your pasta water to boil, sauté three sliced garlic cloves in a heavy pour of extra virgin olive oil over medium heat in a large sauté pan. Brown the garlic on both sides then discard.

Turn down the heat to low and add a cup of breadcrumbs or panko to the pan. Toss occasionally for a few minutes with a spatula until it’s thoroughly toasted, then set aside. Add some more oil to the pan along with some capers, a drained can of anchovy fillets, and a pinch of red chili flakes. As it heats, break up the anchovies with a wooden spoon.

Before draining your pasta reserve a cup of the water from the pot. Once drained, toss the pasta in the pan with the anchovies and capers, some grated parmesan, chopped parsley, and the reserved pasta water as needed. Plate and top with the garlic breadcrumbs.

Lemon Turmeric Roast Cauliflower

This tangy roast cauliflower is a favorite at the East Warren Market, our local outpost in the old one room schoolhouse. And here’s how they do it? Preheat your oven to 425 and cut your cauliflower into individual florets. Make the dressing by combining four tablespoons of olive oil, the juice of one lemon, a teaspoon of turmeric, and a large pinch each of salt and pepper.

Toss thoroughly with the cauliflower and a thinly sliced lemon and spread out in a single layer on a parchment lined cookie sheet, or in a roasting pan if you don’t mind scrubbing. Roast for 25 to 30 minutes, or until the cauliflower starts to brown. Salt and pepper to taste and serve hot or cold.

I recommend a double batch as it makes for great leftovers.

Avocado Lime Pork

Thinly slice a pound of pork into half inch strips, season liberally with salt and pepper, and sauté in a large pan over medium heat. Cook for a fast minute then set the pork to the side. Add a cup of heavy cream to the pan with a teaspoon of cumin and some chopped cilantro, lightly boil for a few minutes to thicken. 

Stir in the pork along with any juices that accumulated, a diced avocado, and fresh lime juice. Simmer until the pork is cooked to your liking, salt and pepper to taste, then serve with another squeeze of lime juice, some chopped cilantro, and lime zest.

You could also spice it up by adding some cayenne pepper along with the cumin.

Salmon and Sweet Potato Curry Stew

It’s not like I had a craving for salmon and sweet potato curry. But when I came home from the market with some salmon and Japanese sweet potatoes and heard, “oh, grilled salmon and baked sweet potatoes again,” I knew I had to pull one out of the pantry.

Start by simmering a half a cup of lentils in salted water until nearly firm, not mushy, then rinse with cold water and set aside. In a large pot, sauté a Spanish onion until translucent. Add some half inch cubed Japanese sweet potatoes, chicken stock to barely cover the potatoes, along with some yellow or red curry paste to taste. Simmer until the potatoes are cooked through but still firm.

Stir in some fresh spinach and the cooked lentils, then return to a simmer. Cut your salmon fillet into one-inch chunks and gently settle them into the broth. Cover, and continue to simmer until the salmon is cooked through, about five minutes or so, then serve.