This Frittata is so easy and so yummy! Vegetarian use almond milk and skip the cheese!
- 1 bunch of green onions, sliced thin
- 15 oz artichoke hearts, chopped
- 8 large eggs
- 1/2 tsp dried oregano
- Salt and pepper to taste
- 1/2 creme fraiche
- 1/2 c shredded Parmesan
- 1 tbsp olive oil
- 6 c spinach
Whisk together eggs, oregano, salt and pepper, creme fraiche abs cheese.
Heat oven to 400.
Heat oil over medium heat in a cast iron skillet, sauté spinach till starting to wilt, add remaining ingredients, stir to combine.
Bake for 10 – 12 minutes until set and golden. Let rest 10 min and serve.
This soup is perfect for the end of summer / start of fall when the days start to get a little chilly (and a lot rainy here in the PacNW). So fresh and soothing at the same time! If your vegan just use veggie stock!
- 2 lbs heirloom tomatoes, cored and cut into small pieces
- 1 quart chicken stock
- 1 tsp salt
- 1/2 c fresh tarragon, minced
In a large saucepan heat stock, tomatoes and salt. Simmer for 10 minutes. Remove from heat and garnish with tarragon.
25 calories, 1 g fat, 1 G protein
This recipe from David Lebovitz is da bomb! Snail butter is the best part of escargot and oh so good on green beans!
- 1 lb green beans, trimmed
- 4 tbsp unsalted butter
- 3 tbsp minced garlic
- 1/2 c parsley, chopped
- 1 tsp salt
- A few drops lemon juice
Steam green beans for 8 – 10 minutes until tender.
In a large skillet melt butter over medium heat, add garlic and cook 2 – 3 minutes until golden. Stir in remaining ingredients and beans, toss to coat and serve.
This is from Patricia Wells My French Kitchen. I have all her cookbooks and every single recipe I’ve made has been perfect! This one was originally with rabbit, which I could not find so I used chicken.
- 4 slices pancetta
- 4 chicken breasts
- Salt and pepper
- 2 tbsp olive oil
- 1 bottle dry white wine
- 1/2 c mustard
- 1 2/3 c half and half
- 1/2 c minced tarragon
- 8 oz tagliatelle pasta
Wrap pancetta around chicken and secure with a toothpick. Season with salt and pepper.
In a large skillet heat the oil over medium heat, brown the chicken on all sides for about 8 minutes. Remove and place on a platter.
Pour the wine into the skillet and bring to a boil for 3 minutes. Add mustard, half and half and tarragon. Cover and bring to a simmer for 5 minutes. Return chicken to the skillet and simmer 15 minutes.
Meanwhile cook the pasta according to package.
Remove chicken from sauce, remove toothpick and tent with foil.
Add pasta to the sauce, toss to coat and cover for 2 minutes.
Serve chicken with pasta.
Meatless Monday is a thing in our house! This dish is inspired by Eating Well and it is da bomb! Perfect for a busy Monday! I used Madras sauce.
- 1 tbsp coconut or canola oil
- 4 c cauliflower florets
- ¼ tsp salt
- ¼ c water
- 1 (15 ounce) can chickpeas, rinsed
- 1½ c tikka masala sauce
- 2 tbsp butter
- Fresh cilantro for garnish
Heat oil in a large skillet over medium-high heat. Add cauliflower and salt; cook, stirring occasionally, until lightly browned, about 2 minutes. Add water; cover and cook until the cauliflower is tender, 3 to 5 minutes. Add chickpeas and sauce; cook, stirring occasionally, until hot, 1 to 2 minutes. Remove from heat and stir in butter. Serve topped with cilantro, if desired.
Serves 4 – 6
This dish was inspired by Eating Well. Use fresh pasta for this recipe. I swapped out Italian Seasoning for herbs de Provence.
- cooking spray
- 1 c panko breadcrumbs
- ¼ c grated Parmesan cheese
- ½ tsp Italian seasoning or herbs de Provence
- 1 large egg
- 1 tbsp water
- 1 fresh ravioli
- 2 cups low-sodium marinara sauce
Preheat oven to 425°F. Place a wire rack on a rimmed baking sheet and coat with cooking spray.
Combine breadcrumbs, Parmesan and Italian seasoning in a shallow dish. Whisk egg and water in a separate shallow dish. Dip ravioli in the egg, letting excess drip off, then coat in the breadcrumb mixture, pressing to adhere. Place on the wire rack. Lightly coat the ravioli with cooking spray.
Bake the ravioli until golden brown and crispy, about 15 minutes.
Serve the ravioli with the sauce and more Parmesan, if desired.
Serves 4 -6
I picked up the most heavily pork chops at the farmers market, so I kept it simple with a mustard tarragon sauce. There was left overs so I served it over poached eggs – so yummy!
- 1/4 cup of white wine
- 2 tablespoons of Dijon Mustard
- 1 tablespoon of dried Taragon
- 2 tablespoons of sour cream
- 1/2 cup of 1% Milk
- 1 teaspoon Wondra
Heat a sauce pan on a medium low heat. Once heated, pour in the white wine and let boil to 1/2 the volume you place in the pan (1-2 minutes). Whisk in the sour cream, mustard, milk, and taragon, stiring constantly for 3 minutes. Lower the heat and continue to intermitently stir till thickened. You may have to add up to a teaspoon of Wondra sauce flour depending on how thick you lick your sauce.