Sweet Potato and Broccoli Frittata

My grandma loved a frittata. When I was a kid, whenever I stayed over with my grandparents for a few days, Grandma and I always went out for a special lunch together. We’d go to a cute little diner and follow it up with either a movie or shopping and I loved it so much. I always ordered an egg salad sandwich and Grandma always ordered a frittata. Always. So there’s a special place in my heart for frittatas, by it wasn’t until recently that I’d actually made one myself. I think I reserved frittatas for dining out because of the memory. But I’ve gotten over it and now I love the idea of bribing that memory home.

This frittata is easy, healthy, and works great for any meal. Here you go.

WHAT YOU NEED
* 2T olive oil
* 3t minced garlic
* 1t dried thyme
* 1 average sized head of broccoli cut down into small florets (about 2C worth)
* 1 large sweet potato, peeled and chopped into ~1/2-inch chunks
* 8 eggs
* 1/2t salt
* 1/4t ground black pepper
* 1/4C shredded mozzarella cheese
* 1/4C shredded cheddar cheese

WHAT TO DO
Heat a tablespoon of olive oil over medium heat in a large, 8-10-inch oven-safe pan. Add the garlic and thyme, and stir about a minute to release the aromatics. Add the sweet potatoes and broccoli and cook about 15 minutes, until the potatoes are softened and cooked through. Stir frequently to ensure the veggies dont stick. Add just a bit more oil if this starts to happen. Turn off the heat.

In a large bowl, whisk the eggs and then add the salt, pepper, cheese, and the contents from the pan–the broccoli, sweet potato, garlic, thyme).

Heat a tablespoon of olive oil in the same pan over medium heat. Pour in the egg mixture. As the bottom of the frittata cooks and begins to solidify, lift the edges with a spatula to let the liquid eggs run underneath. Turn the heat to low and cover the pan. Cook about 10 minutes, until the frittata is nearly set except for the top.

Turn the broiler on high. Remove the lid from the pan and place the pan under the broiler. Cook until light golden brown on top, no more than 5 minutes. Watch carefully–you don’t want a dry or burned frittata!

Let the frittata cool for 5 minutes before serving.

Raspberry Ricotta Cake

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Late last winter I was getting ready to host some lovely lady-friends for and chit chat and stuff, and wanted a not-too-sweet-but-still-delicious (you know that perfect balance I’m talking about?) treat to serve with some coffee and fruit. But I am not the biggest baker, so I always get a little anxious about coming up with something pastry-like, and often end up buying something instead of making it. This time I wanted to do it myself for sure, so I scoured some go-to recipe resources, and found this one from Bon Apetit and immediately pinned it, knowing it was going to strike that exact balance I mentioned… You guys! It’s the PERFECT brunch cake. I promise you. It’s just the right amount of sweet, but not so fluffy-ooey-gooey-sweet. Light, airy sweet. And (you know where I’m going here, right?) just so easy, it’s ridiculous.

We recently made this little cake again, just because. Extra bonus – totally kid-friendly, both in eating and making. My little sous chef was on.her.game. I actually mixed up a step this time, so we ended up with a modified version – still perfect. Here you go.

WHAT YOU NEED
* 1.5C flour
* 1C sugar
* 2t baking powder
* 3/4t Kosher salt
* 3 eggs
* 1.5C ricotta cheese
* 1/2t vanilla extract
* 1 stick unsalted butter, melted
* 1.5C frozen raspberries

WHAT TO DO
Preheat your oven to 350F and spray a 9″ round cake pan with nonstick spray.

In a large bowl, whisk together the flour, sugar, baking powder, and Kosher salt (an excellent job for your assistant, if you have one!).

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Next, in another, smaller bowl, whisk together the eggs, ricotta, and vanilla until smooth.

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Fold in the melted butter, followed by ¾ cup raspberries (This is the deviation from the original recipe; note: your batter will turn pink — this encouraged instead of deterred my sous chef! No difference in outcome baking/taste-wise.). Fold the wet ingredients into the dry until just blended, being careful in the folding so as not to break the berries up any more than you already have.

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Pour your batter into the prepared cake pan and scatter a handful of additional raspberries over the top.

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Bake one hour, or until a knife or toothpick inserted into the center comes out clean. Let cool before serving. And then dig right in – daintily, of course, because this is such a purrty little cake.

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(Again, here‘s that Bon Apetit original inspiration recipe, and here‘s where I pinned it on my Yummmmm: Sweet Treats board!)

Crustless Sweet Corn and Multisquash “Pie”

cornsquashpie8I cannot recommend this recipe enough. Oh my YUM. We had this for our Meatless Monday dinner last night, but it would also be a delicious breakfast or brunch dish. You need to put this into your rotation. And before summer fades, don’t you just need to find every last opportunity to max out all the sweet summer eats? I don’t want to waste a single ear of sweet corn. I hope you’re with me on this.

My inspiration for the ultimate “pie” I put on the table last night was this recipe (which, and this will sound familiar, I actually pinned multiple times without realizing!) from Pinch of Yum (isn’t that the best blog name??). I was going to follow this recipe exactly, but then I had a realization, and I slightly changed a few things here and there to come up with mine. I really wanted the little to eat this with us, and mushrooms would likely not go over well, so I left those out. And then, as I was looking at zucchinis at the store, I remembered a deal my little sous chef and I had struck up over the weekend…

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So on our walk to the Farmer’s Market in our neighborhood Sunday, I suddenly had an idea to include her in the produce selection and get her excited about trying something new (vegetables?! gasp!) and cooking together during the week. I proposed it with all the enthusiasm in my mommy muscles, and it worked! She carefully considered each stand at the market and was finally convinced to approach one with two younger farm-vendors who were totally taken with her serious evaluation of their goods. They handed her all different kinds of interesting veggies, and she turned away dinosaur kale and radishes (“I already like those!”) and more, before finally getting her little mitts on some beautiful, bright yellow, flying saucer-shaped pattypan squash. NOTE: I did not know what this squash was called before this purchase. Lessons for everyone! She selected three squash and we were on our way.

Back in the kitchen the next day, I was getting all my ingredients out when I realized I had the perfect opportunity to put my plan into action! And it worked like a charm. My little buddy was very excited to get to try her selection so soon. And boy oh boy did it work out. On multiple fronts. So without further ado… here you go.

WHAT YOU NEED
* 3-4T butter (yes, butter. there’s no crust! allow yourself some good ol’ butter!)
* 3/4 of a yellow onion, diced
* 2 ears sweet corn
* 1 medium zucchini, sliced thin (or two if you are using only zucchini)
* 2 large pattypan squash, halved, and then sliced thin
* 1T dry basil
* 1t dry oregano
* 1/2t salt
* 12oz shredded cheese of your choice (I used a combo of Swiss/Gruyere)
* 3 eggs, beaten
* shaved Parmesan for topping (optional)

WHAT TO DO
You guys. This is SO easy and fast and delicious. I could eat this all day long. Typing it up makes me want to eat it again right now. Anyway… where was I?

Preheat your oven to 375 degrees F.

In a large and deep saute pan over medium heat, melt the butter, and then add the onions, zucchini, and squash.
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While those guys are cooking and softening in the pan, carefully cut the corn off of the cob. Now, if you have a method for doing this that does not result in corn kernels on the floor/backsplash/walls/in the dog’s mouth, please advise. As soon as the cobs are clean, add the corn to the pan, mix it through, and saute about 10 minutes.

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Remove from heat, then mix in your seasonings: the basil, oregano, and salt. Stir and combine, then add the beaten eggs and the cheese and mix, allowing the cheese to begin to melt into the mixture.

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Spray a 9-in. (or larger) pie dish with non-stick spray (I never have parchment paper on-hand, but if you do, use that if you prefer, of course). Carefully spoon your now ooey-gooey mixture into the pie dish, spreading it out so that it smoothly and evenly fills the dish. Arrange some zucchini and squash slices on top, if you can, to make it pretty (I followed that tip from the original recipe and it pays, so I recommend you do the same). Top with a sprinkle of shaved Parmesan.

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Cover your pie dish with tin foil sprayed with non-stick spray, and bake for 20 minutes at 375F, then remove the foil and bake 5 more minutes. Let your “pie” rest for 5-10 minutes out of the oven before slicing and serving up. And then… dig in!

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As for my little experiment… I’m not jumping to any conclusions about the longevity of its success, but Round 1 is a win! She LOVED it, and even informed us that she actually really does like zucchini, she just sometimes pretends not to… Okay, madam. Whatever you say.

(Again, here‘s that original inspiration recipe, and here‘s where it’s saved on my Meatless Monday Pinterest board.)

Mixed Berry and White Peach Galette

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Dessert?! Who me?! I’m not a big baker. I’d like to be sometimes, but I’m just not. Every once in a while, though, a very specific idea swings my mood the baking way, and I just go with it. I’d say I’m 50-50 success-to-failure. But it’s fun to play!

This delightful little morsel is baked Summer. We had a bunch of berries on the verge of being wasted, and a few ripe white-flesh peaches. I also had one leftover premade pie crust in the freezer from my quiche dinner a couple weeks ago, so everything really had to get used. I had no choice! And it turned out. You could obviously make your own crust here, and it would probably be even better. (I have a nice galette crust recipe on this post. It would work perfectly.) But premade works great, too, and actually, I really like the Trader Joe’s pie crust. So here you go.

WHAT YOU NEED
* 1 premade pie crust, or homemade
* 2 ripe white peaches (or yellow), sliced
* ~2C mixed berries (I used sliced strawberries and blueberries)
* 2T sugar, plus a little extra
* 1t vanilla extract
* 1 egg, beaten, for egg wash

WHAT TO DO
If preparing your own crust, do that first, of course.

Next, prepare your filling. In a large bowl, add all of your fruit/berries, the vanilla, and the 2T of sugar. Mix together by gently folding, so as not to break or burst your berries.

berry_peach_galette.1berry_peach_galette.3Refrigerate the mixture for as long as you can (20 minutes to as long as an hour, even) to let the sugar pull all the juices and delicious flavors out of the fruit/berries.

Whether using your own or a premade crust, though, when you’re ready to put your galette together, preheat your oven to 425F. Prepare a baking sheet with either parchment paper or tin foil and set aside.

Roll your crust into a large round on your baking sheet and spoon your fruit/berry mixture into the middle of it. Be sure to leave about 2-3 inches of crust as a border around the filling so you have enough to fold over to close your galette.

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Fold the edges of the crust over the filling – no need to be perfect, this is rustic. Just overlap the folds as you go to secure the seal, but otherwise just do your thing.

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Brush your crust with the egg wash – be generous. Then sprinkle the edges of the crust with a little extra sugar.berry_peach_galette.7berry_peach_galette.10berry_peach_galette.11
Bake at 425F for about 30 minutes, or until your crust becomes beautifully golden in color. Then remove from oven and let cool, at least slightly, before serving (with some vanilla ice ream if you have it — just to extra-Summer-up this baked Summer!).

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It’s light, and tart, and luscious. It’s perfect for an easy dessert, or a moderately indulgent weekend morning breakfast, pairing equally well with coffee or a bellini. Could you ask for a better baked Summer than that??