Sunday, 26 October 2008
One of the best things to do with leftovers is to make them into a frittata. Whether you have some extra pasta, a cooked potato or two, a few mushrooms or cherry tomatoes that aren't quite enough for a salad, the frittata makes them into a complete meal. The following recipe makes two servings, but with a small omelette pan and only two eggs you could easily make it a single.
I love Autumn with its crisp weather, falling leaves, and vague frisson of back-to-school excitement even for those of us truly past school days (but once a dork, always a dork). But what I love most about it is the seasonal foods. It is true that nothing can beat a sun-fragranced tomato or a mid-summer corn cob, but in consolation for taking away daylight and warmth in the fall, nature kindly gives us butternut squash, kale, brussels sprouts (yes! If you hate them, you just haven't had them cooked properly), apples, cauliflower, and -- my favorite -- sweet potatoes. And this week, my vegetable box delivered them.
Sunday, 19 October 2008
This slaw is great for using up cabbage or other crunchy vegetables. The dressing is incredibly flavorful and the whole thing improves by refrigerating overnight. This also slightly "cooks" the cabbage, making it less bitter. The dressing makes enough for two servings, but is easy to scale up or down. The amount of vegetables can vary by how much you would like to make. I like to add the beans for some protein, and the purple adzuki beans look so pretty with the rest of the ingredients.
I can't take all the credit for this yummy salad. The original recipe, on which this is based, is from the side of a box of spelt from Trader Joe's, and was so good that my mother had to send the box to me in London. And yes, the original is mighty tasty, but I can't leave a recipe alone so this is my slightly simplified, but still amazing, version of the dish.