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.

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Meatless Monday: Hearty White Bean Chili

When starting off a new year with painfully cold temps, the only way to deal is to bake and cook up a big pot of something warm and hearty and cozy to fill your belly and heat your whole body from the toes up. This chili is so simple, but so layered with flavor and warmth. Four types of beans, sweet corn, spices, and a creamy surprise ingredient elevate this from a basic to a really special bowl of hearty chili perfect for welcoming in a new year (or otherwise driving out the chill). Here you go.

WHAT YOU NEED
* 1 large yellow or orange bell pepper, chopped
* 1 sweet onion, chopped
* 3t minced garlic
* 32oz vegetable broth
* 4 15.5oz cans of white beans, any type, and a combination is great. Possibilities: garbanzo, cannelini, Northern white, navy, butter, etc.
* 4oz can mild green chilis
* 1T chili powder
* 2 1/2t cumin
* 1t dried oregano
* 1t paprika
* 1/2t salt
* 1/4t ground black pepper
* 1/4t cayenne pepper (optional)
* 1C frozen sweet corn
* 3/4C tahini
* fresh chopped cilantro for garnish
* fresh lemon wedges for serving

WHAT TO DO
Heat a large pot over medium hear. Add a few tablespoons of water, and when its just shimmering, add the peppers, onion, and garlic and cook for 5 minutes, stirring occasionally, to begin softening the vegetables and release the aromatics.

Add everything else but the frozen corn and tahini, and bring the pot to a boil. Reduce the heat to low, cover, and cook for 40 minutes.

Add the frozen corn and the tahini. Raise the heat back up to medium and cook until heated through, just a few minutes.

Serve with a sprinkle of fresh chopped cilantro and a squeeze of fresh lemon juice.

Meatless Monday: White Bean, Kale, and Farro Soup

I’m not a slow cooker person. I see all these recipes and I want to be, but so far, it’s not working out. We registered for and we’re gifted a really nice slow cooker for our wedding. I used it once in 5 years and got rid of it a few years ago. But there are so many enticing slow cooker recipes out there. It can be frustrating for those of us who want to try slow cooker XYZ but don’t have a machine. Anyone else out there? Or is “those of us” just me? Anyway, my good friend sent me this recipe last week and it looked amazing. But guess what? Slow cooker. So I decided I’d update it for non-slow cooker cooking and ended up modifying it a bit because, well, that’s what I do. It’s perfect for a cold winter night… and then a week’s worth of lunches after. And instead of 8-10 hours, it’ll be ready in under 1. Here you go.

WHAT YOU NEED
* 1C farro, rinsed
* 8C vegetable broth, plus more as needed
* 4C chopped kale
* 14.5-oz can diced tomatoes
* 1T Italian seasoning
* large bunch fresh parsley, chopped
* 1/2 a sweet onion, chopped
* 1/2 a large lemon, juiced
* 1/2t fine sea salt
* 1/4t ground black pepper
* 15-oz can cannellini beans, drained and rinsed
* freshly grated Parmesan, for topping, optional

WHAT TO DO
Add the farro, broth, kale, tomatoes, Italian seasoning, parsley, onion, lemon juice, salt, and pepper to a large pot over medium high heat and bring to a boil. Reduce heat to medium low and cook, uncovered, for 30 minutes.

Raise heat back up to medium and add the beans. If too much of the liquid has been absorbed, add more broth (or water), one cup at a time. Cook another 10-12 minutes.

Serve with a sprinkle of freshly grated Parmesan and some warm, crusty bread for dipping and enjoy!

Meatless Monday: Spaghetti and Semi-Homemade Broccoli Pesto and Broccoli

Sometimes pasta is just the way to go, right? It is easy and quick, and has literally infinite variations. Here’s one. With a little twist, a jar of store bought pesto is lightened up and brightened up and a simple, lovely meal is ready to serve. Here you go.

WHAT YOU NEED
* whole wheat spaghetti
* 1 small jar prepared basil pesto
* 3 heads of broccoli
* olive oil
* 1/4C freshly grated Parmesan cheese
* 1t honey

WHAT TO DO
Take one head of broccoli and cut it down into florets, then cut it into tiny pieces. Cut the other two heads of broccoli down into florets and set aside.

Add the pesto and chopped up broccoli pieces to a blender. Pulse to break the broccoli down further. Add the Parmesan and honey and blend on a low speed. With the blender on, drizzle in the olive oil until everything is well blended and a texture you like. Taste and add more Parmesan or oil or honey if necessary.

Boil water to cook the pasta. Add the pasta and cook to al dente according to package instructions. With 3 or 4 minutes to go, add the broccoli florets to the pasta so that it can cook to just tender. Drain the pasta and broccoli and return to the pot.

Add the pesto and mix to combine. Serve with some warm bread or a fresh salad and enjoy.