I’m back in the kitchen again! With the temperatures heating up and veggies readily available, it’s salad time! I found this recipe on Pinterest and modified it a bit. The result was super yummy!!! With plenty of leftovers I’m sure it will be even better tomorrow after cooling for a day or two in the ‘frig. The star of this recipe is the dressing. Super easy and zesty!
The Ingredients (my version)
3 peppers (yellow, red, and green)
1 red onion
2 slicing cucumbers
Chop the above veggies in 1/4 inch pieces
2 cups grape tomatoes halved
1 can garbanzo beans (chick peas) drained
1 cup kalamata olives, pitted and halved
Toss all of the above in a large bowl.
1/2 cup extra virgin olive oil
4 TBS red wine vinegar
1 cup curly leaf parsley, finely chopped
2 tsp pepper
2 tsp dried oregano flakes
Give the dressing a whisk and add to the veggies.
8 oz block of feta cheese chopped into 1/4 inch cubes.
Add the feta to the salad and give it a quick toss.
I stopped eating meat about 6 months ago and I am always experimenting with new and interesting ways to prepare veggies. I was excited to find some beautiful purple sweet potatoes recently at our Fresh Market. And I also had some red potatoes and brussels sprouts on hand. There is nothing I love more than roasted veggies! I don’t know why I ever thought boiling them was a good idea! So the wheels started turning and I thought…mmmm…a medley!
Preheat the oven to 350 F degrees.
You will need:
1 large baking sheet (with edges)
1 lb of Brussels Sprouts / sliced in half
1 Large Purple Sweet Potato / peeled and cubed
4-5 Red Potatoes / peeled and cubed
Extra Virgin Olive Oil
Garlic Powder (or if you have it real garlic) 🙂
Red Pepper Flakes
Salt & Pepper
(You’ll notice I do not give you any measurements for the spices. I like things spicy. So I would say…season to taste!)
Butter for serving
Once you have sliced, peeled and cubed all the veggies put them in a large bowl with the spices and toss with enough olive oil to completely coat everything. Pour them onto the baking sheet and spread them out to form one layer. Doesn’t that look pretty! 🙂
Bake until the potatoes are tender and the brussels sprouts are brown and caramelized. Serve with pats of melted butter.
It was hearty, spicy and filling…and I even have enough to pack for my lunch tomorrow! This kitchen experiment is definitely a keeper!
After a busy workweek, I love throwing together a quick Frittata. Super versatile and easy, it’s a great way to use up some of the fresh veggies left over from the week. (I hate to waste food, so I’m always looking for ways to incorporate leftovers into new recipes!)
There are a few staples I keep on hand so I’m always prepared .
Feta Cheese (the savory salty flavor makes it unnecessary to season with additional salt)
Shredded Cheese (From simple Cheddar to Italian 4-Cheese to Mexican Blends…any flavors will be delicious!)
Sun-Dried Tomatoes (this is optional)
Sour Cream for Garnishing (you may also like to keep parsley, hot sauce or salsa on hand as well)
Non-Stick Cooking Spray
An Oven-Safe Non-Stick Skillet or Lasagna or Cake-Style Baking Pan
When it comes to additional ingredients, the sky is the limit! This morning I had some lovely fresh baby spinach left over from earlier in the week. So I kept things simple…eggs, baby spinach, sundried tomatoes, feta cheese, topped with a 4-cheese Italian blend of shredded cheese. it was delish! (photo above)
Here’s a list of some other ingredients I’ve used:
Shredded Potatoes (frozen hashbrown potatoes to make it extra hearty)
…you get the idea!
And if you want to add meat, use pre-cooked options:
Deli Meat cut into pieces
Once you have assembled all your ingredients preheat the oven to 350 degrees. Whisk your eggs (2 or 3 for each person…or more so you have leftovers for a quick reheatable breakfast throughout the week. For a standard 13×9 baking pan you’ll need about 18 eggs.) Add your additional ingredients whisking as you go. be sure to add some cheese to your egg mixture as well…feta or your own favorite! (note: take cate that your extra ingredients do not overpower your egg mixture. But if you find that your eggs look a bit thin after adding everything, just add a few more eggs! Try to keep the ratio at about 2 (eggs) to 1 (everthing else!)) Top with a layer of shredded cheese and bake for about 30 minutes until the top is golden brown.
Serve immeduately with your garnish of choice! Yum!