garlic

easy spinach garlic frittata :: by radish*rose

easy spinach garlic frittata

radish*rose 0 comment

A confession: The art of frittata-making eluded me for a very long time. This spinach garlic frittata is a hard-won victory for me. Every recipe I tried went like this: In an oven-proof skillet, sauté the fillings on the stovetop, pour in beaten eggs, continue to cook on the stovetop until almost done, then broil until puffed and brown. Sounds easy, right? Except… mine never worked. Ever! It would always burn either top or bottom, possibly both, and it would stick to the pan, requiring a long soak to clean up. Sigh. I had almost given it up for lost, until I came across this easy frittata recipe for kids, using a simple baking method. I thought to myself: Surely I can make this if kids can make this. Right?! Right! Guess what – this method totally works. No burning, no sticking to the pan. Hurrah! The great thing about frittatas is that you can use any veggies you have on hand, so feel to modify to your needs. Go ahead, use that asparagus, kale, or whatever you have. And if you have leftover frittata, it is delicious in a sandwich the next day.  Continue reading

roasted chili lime corn on the cob :: by radish*rose

roasted chili lime corn on the cob

radish*rose 3 Comments

Good summertime corn is a wonderful thing. Growing up in Illinois, “sweet corn” was everywhere, and the taste and scrunchy crunch of corn on the cob held with buttery fingers brings me right back there in my memories. Tastes like summer! All that wonderful Midwestern corn kind of spoiled me, though, and now that I live in the Northeast, good quality fresh corn is a little harder to come by since it doesn’t travel well. The natural sugar in the corn degrades once it is detached from the stalk, and even more so under refrigeration. However, I was fortunate to receive a few ears in my farm share (CSA) box last week — grown in Pennsylvania, just next door. Continue reading

truffle thyme mushroom lasagna :: by radish*rose

truffle thyme mushroom lasagna

radish*rose 0 comment

Love mushrooms? This is definitely a Lazy Sunday kind of recipe. It takes a bit longer, but oh is it worth it. Three kinds of mushrooms enriched with a touch of truffle oil, layered with Dijon cheese sauce and tomato thyme sauce between creamy sheets of pasta and baked to perfection, then sprinkled with crumbs and cheese and crisped up to add a crunchy topping. You know I love some crunch! I won’t pretend this is slenderizing, but if you want to pull out the stops for a special occasion for the mushroom lovers you know, this is just the thing! You might even fool those carnivores. If you’re making this for a dinner party, just put it together in advance and pop it in the oven when your guests arrive. If you don’t have any truffle oil, just leave it out, but if you love mushrooms, it’s nice to have on hand since it’s like a hit of super mushroom intensity! Continue reading

pumpkin chili with fire-roasted tomatoes, white beans and toasted pepitas :: by radish*rose

pumpkin chili with fire-roasted tomatoes, white beans, and toasted pepitas

radish*rose 2 Comments

Have you heard of Thug Kitchen? Warning: There’s a lot of cussing! I think it’s funny but hey, my Mom reads this so I’ll be keeping it clean. But if you don’t mind the swearing, their thing is to help regular people eat healthy – keepin’ it real – and their recipes are really great, so check out their cookbook. This vegetarian chili turned out so well, I will definitely be trying more in the future! Continue reading

dilly beans :: by radish*rose

spicy garlic dilly beans

radish*rose 5 Comments
Do you love green beans? Me too! These are a crunchy fresh green bean flavor bomb of garlicy, vinegary, dilly goodness – yet they are low in fat and salt. Healthy eating does not have to be boring! The first time I made these, I had a handful and my husband ate the rest of A WHOLE POUND of beans, he loved them so much! (A pound of green beans is kiiiind of a lot for one person. LOL. He’s awesome.) The nice thing is, you can make these ahead and/or make a ton, because the longer they sit in the marinade, the more imbued with flavor they become. A great addition to your fresh appetizer, picnic, or tapas table, or to accompany a healthy wrap or sandwich! Or just eat ’em standing up in the kitchen. They’re that good.

Continue reading