Meatless Monday: Egg + Veggie Pita Pockets

Not too long ago, I posted a “Food for Thought” post asking what your go-to meal is for those nights when it either all falls apart or you just completely failed to plan or organize. Mine is an omelet or omelet sandwich. Didn’t get home in time? Omelet saves the day! Protein plus fast, and you can add in any other goodies you *do* have available (cheese, veggies, leftover shredded chicken, etc.) and give it a little extra something without having to spend a lot of time or energy. As far as I’m concerned, it’s a guaranteed win. But even when you’re not scrambling (get it?!) to get something on the plate, that same combination of goods can make for a darn delicious–and easy–weeknight dinner success. And that is how we ended up with this very simple, very quick, very very yummy Meatless Monday meal. Note that, of course, the cheese and veggies are up for interpretation, and you could easily add some kind of meat, too, if you want. Here you go.

WHAT YOU NEED
makes approximately 4-5 servings
* 6 large eggs
* salt
* pepper
* onion powder
* garlic powder
* optional crushed red pepper flakes
* olive oil
* 1/2 an average-sized zucchini, sliced into rounds and then quartered
* 1/2 an average-sized yellow squash, sliced into rounds and then quartered
* 1 small head broccoli, cut into small florets
* 1/2 red pepper, diced
* 1-2 shallots, sliced
* 1 heaping teaspoon minced garlic
* crumbled feta cheese
* pita bread, sliced in half for serving (1/2 a pita per serving)
optional for serving: fresh sliced avocado or guacamole; mayonnaise; hot sauce

WHAT TO DO
In a medium bowl, whisk together the eggs and seasonings, to taste. Set aside.

Prepare your veggies and then heat the olive oil in a large pan over medium heat. Add the veggies to the pan all at once and saute until they begin to soften, just a few minutes.

Reduce heat to medium low and then add the egg mixture directly into the pan. Immediately begin gently mixing the eggs around the pan with the veggies, stirring carefully but constantly as they cook. When the eggs are almost done, add the feta cheese to the pan and continue mixing another minute or so until they’re ready. Watch the eggs carefully – good scrambled eggs are cooked through but not dry at all. You want to remove the pan from the heat at just the right moment.

Warm the pita bread up just before serving, then fill each half with a generous portion of the egg and veggie mixture. Serve as-is or add any toppings or condiments you like. Enjoy!

Big Kitchen Sink Greek Salad with Chicken

This was another of those happy accidents. No time to plan dinner, no time to shop, quick scan of the available ingredients (including some staples strategically always kept on-hand), and quick creative thinking led to a healthy, fresh, easy, delicious, complete dinner on a busy weeknight. I’m going to give you the recipe for THIS salad specifically, but note that the idea is pretty flexible – have a few solid foundational go-tos in your freezer and pantry, and a little of this plus a little of that can turn into dinner. The veggies and the proteins are modifiable – just use what you have! Or make this one. But get ready – “kitchen sink” is pretty accurate. I put a TON of stuff in this salad. Here you go.

WHAT YOU NEED
* 1 large head romaine lettuce, chopped
* 1 ripe avocado, cubed
* 1 pint grape tomatoes, halved
* ~4oz hard salami, sliced into small chunks
* 3-4T pitted kalamata olives, sliced (or ant other kind of pitted olives)
* 7-8 of these simple Roasted Sweet Peppers, sliced into small pieces
* crumbled feta cheese
* 1lb chicken breast, sliced into thin, small pieces
* olive oil
* lemon pepper
* garlic salt
* Greek seasoning
* juice of 1/2 a lemon

WHAT TO DO
Add the lettuce, avocado, tomatoes, salami, olives, roasted peppers, and feta cheese in a large salad bowl, and set aside.

Place the pieces of chicken breast in a large bowl. Drizzle with 1-2 tablespoons of olive oil and sprinkle, to taste, with lemon pepper, garlic salt, and Greek seasoning. Toss to coat.

Heat a large nonstick skillet over medium heat. Add the chicken pieces to the pan and cook until cooked through – just a minute or two per side. Remove from heat and add to the salad bowl. Drizzle with a little extra olive oil (about a tablespoon at most) and the lemon juice and toss carefully to combine.

bigsalad

Burst Tomato, Fennel, and Burrata Spring Salad

I have no intro for this one. It’s just the perfect spring salad. And also, I’m officially obsessed with working with burrata and so expect a billion burrata-including recipes coming at you! Anyway, this salad just says spring. It’s light and fresh and bright and springy and perfect and here you go.tomfenbu1

WHAT YOU NEED

* 1 pint grape or cherry or other little tomatoes
* olive oil
* 1 large bulb of fennel
* juice of 1 lemon
* sea salt
* 1 ball burrata

WHAT TO DO
Add the tomatoes to a pan over medium heat with about a tablespoon or two of olive oil and cook them until they soften and burst. Remove from heat.

Cut the bottom nubby part off of the fennel and slice the bulb into thin rings. Save a few of the fronds and chop them up for later. Add the sliced fennel to a large bowl and squeeze a whole lemon over the bowl. Sprinkle a healthy pinch of sea salt over that and then add the tomatoes straight out of the pan, oil included, then toss to combine, gently so you don’t squish the tomatoes. Before serving, cut or rip the burrata into small pieces and add it to the salad bowl. Mix carefully, top with those chopped fennel fronds, and serve.

Watch out that your eyes don’t roll all the way back in your head – this is that good. Happy spring!

Roasted Garlic Lemon Cabbage

This isn’t a “quick side” recipe because it takes a little time in the oven, but otherwise it would be. So simple. So perfect. So freaking good it’s not even right, except it is, and even if you don’t think you like cabbage you should try this because, YASS! What more could I add to an intro? Nada. Here you go.roastedredcab

WHAT YOU NEED
* 1 small head red cabbage
* 2T olive oil
* 3-4T minced garlic
* coarse sea salt
* black pepper
* juice of 1 large lemon

WHAT TO DO
Preheat the oven to 400F.

Cut off the end of the stem of your red cabbage, then cut the cabbage into wedges or slices, about an inch or so thick. Lay these out on a baking sheet in one layer. Spread minced garlic over the top of each slice. Brush or dab each slice with olive oil, carefully, so you don’t brush or rub the garlic off. Sprinkle with salt and pepper to taste, squeeze the lemon over the cabbage, and then pop the pan in the oven. Roast 30-40 minutes (while you make the rest of your meal!) and serve immediately. Crispy and garlicky on the outside, and then more and more luscious with each layer. What else could you ask of a side dish? Again, nada.

roastedredcab