I use a cast iron skillet for this recipe and it’s perfect. It is the perfect size and doesn’t stick to the pan when I’m finished cooking. Begin by sauteing your onions on medium heat with a tablespoon of butter. Sweat the onions for about three minutes until soft. Add garlic and jalapeno, and cook for 2 more minutes, adjusting heat as necessary. Meanwhile, whisk eggs with a fork and add arugula to mixture. When the jalapeno and garlic have sweated for a couple of minutes, add egg and arugula mixture into the pan, and slightly stir to incorporate the aromatics with the egg. Add slices of tomato to the pan, layering them nicely into the pan so they stay on top. Cook the egg mixture on the stove for 2 more minutes, but turn on the broiler in the meantime. Grate the cheese over the par cooked frittata. After about 4 minutes on the stove, grab the skillet and put it into the oven and broil until the cheese has melted and frittata has puffed up and caramelized. Remove from oven, garnish with minced arugula, a dollop of labneh, and enjoy!
Ingredients for Heirloom Tomato Frittata:
Eggs, 4 ea
Onion, 1/4 cup chopped finely
Garlic, 4 cloves minced
Tomato, 1 or 2 ea, sliced
Arugula, about 1/4 cup minced
Jalapeno, 1 medium, minced
Butter, 1 tbl
Parmesan Cheese, small block for grating
Labneh, for garnish
For the tomato salad, I’ve used home grown roma and heirloom tomatoes with. a prepared salad dressing from Trader Joes. It’s so easy, this recipe. If the tomatoes are a bit bigger, cut them into more wedges. You can also make your own vinaigrette to dress the salad with, but Trader Joes has high quality products, so I can justify buying one to save myself some time. Cut the onion very thinly so it can cook in the acid from the vinaigrette to take away the sharp onion pungency. Season the tomato salad with salt and pepper.
Here are the ingredients for the tomato salad:
Roma tomatoes, 4 ea, quartered
Heirloom tomatoes, 2 ea quartered
Parsley, 1 tbl, minced
Onion, 1/4ea cut into fine julienne
Vinaigrette, your choice, 1/4 cup
Toss all of the ingredients together and store them in the fridge either in portions or in one big container. If the tomatoes are on the riper side, be gentle so the inside part of the tomato wedge doesn’t detach. Not a big deal but it ruins aesthetic. This is very quick and easy to make, and does not cost much at all. It’s a great way to use up excess tomatoes if you or someone you know has grown them, and the recipe only gets better as it sits in your fridge while it hangs in that marinade.
Lentils are another great ingredient for low cost cooking and meal prep. I love them in soups as they blend and thicken very nicely. In addition, they taste sort of basic and neutral so they pair well with many other ingredients. Start this recipe by preheating the oven to 400F. You’ll also need a large sauce pot as you’ll be blending the soup later with an immersion blender.
Begin by roasting your butternut squash, mushrooms, red onions, and jalapeños. Lightly coat in olive oil and roast until tender. Scoop the seeds out of the squash and discard. Remove the seeds and pith from the jalapeños. You can leave some if you like a little more heat in the finished product. Set aside.
In the sauce pot, add olive oil, and white onion, apple, carrots, and some salt. Sweat over medium heat for about 8-10 minutes, then add garlic and cook for another 2 minutes.
Set aside some of the cooked vegetables in a small bowl, for later. Add 1 cup of the lentils to the pot, and then add the curry powder and toast the veggies and lentils to open up the oils in the spice.
Add the chicken stock and bring to a boil. Add half of the cooked potatoes to help thicken the soup. Turn off the heat and plug in your immersion blender if you’ve got one and begin pureeing the soup. If you’ve only got a stand up blender, blend the soup in batches.
Once the soup is pureed, taste for seasoning and add accordingly. Next, mix in the veggies you cooked earlier, the shredded chicken, and the diced potatoes. Ladle the soup into a bowl or your meal prep containers, and then garnish with snipped chives, and a dollop of labneh.
Cauliflower is easy to make delicious to begin with, and roasting it takes it to a whole new level. I have spiced this one with some spicy curry powder, sort of a classic combo. You’ll see a lot of menu preparations at restaurants that will likely include pine nuts and maybe some golden raisins, which you can add if you like. This time, I made a quick stop at the grocery store and used what I had leftover in my fridge. There is really not much to this simple recipe.
1 Head cauliflower, cut into bite sized pieces
1 bunch scallions, whites cut into 1 inch pieces, greens sliced thinly
1 shallot, sliced
3 cloves garlic, minced
5-6 button mushrooms, sliced
1-1/2 tbl curry powder
1 lemon, juice
olive oil, to coat
salt and pepper
Begin by preheating your oven to 400. Cut up cauliflower to bite sized pieces, and toss with the olive oil, and curry powder. Roast for about 5-6 minutes, and add the white parts of your scallion, your sliced shallot, and your mushrooms. Continue to roast until the cauliflower starts to brown around the edges, and the rest of your vegetables are almost cooked. Add your garlic, and continue to cook for another two minutes. Try to time when you add your garlic so that your veggies don’t overcook. When the vegetables have finished cooking, squeeze the juice of one lemon over them for some acidity.
And there it is. Can be eaten hot or cold, and served with a dollop of seasoned yogurt.