Makes 8 servings This dish uses a lot of eggs, but it makes for a great breakfast, lunch, or dinner, so they won’t go to waste. Halve the recipe, if you like, but use a smaller skillet. We normally serve this dish with an aioli, but you can use prepared […]
Makes 6 servings Ingredients 1 tablespoon olive oil 1 onion, cut into small dice 1 potato, cut into medium dice and boiled until tender 6 cups spinach 6 eggs, lightly beaten 1/2 cup whole milk 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup shredded Cheddar (optional) […]
Makes one 9-inch quiche This spanakopita-inspired quiche has the traditional flavors of spinach, onion, and feta baked in kataifi, a grated buttery phyllo crust. This product is available in specialty food stores in the frozen food aisle. Ingredients 2 cups (4 oz) kataifi (shredded phyllo), thawed 3 tablespoons unsalted butter, […]
Makes 16 buns These buns are inspired by the ubiquitous cardamom bun found all over Scandinavia, particularly in Sweden. They are less sweet than American-style cinnamon buns, with more tender dough than filling. This makes them the perfect morning accompaniment to a hot cup of coffee, though we like them […]
Makes 8 to 10 servings A strata is a kitchen-sink breakfast dish that is made with egg, bread, cheese, and virtually anything else you would like! Like any good brunch recipe, stratas are best if made the day ahead, meaning less work in the morning—and that’s always a good thing. […]
Makes one 9-inch galette A galette is a free-form, rustic version of a tart with a savory or sweet filling. One of its main advantages is the ease and simplicity of preparation. For a particularly lovely and tasty presentation, select heirloom tomatoes in a variety of colors. Ingredients Cornmeal Pastry […]
Makes 4 servings You can use practically any ingredient you like to make a tortino following this recipe: asparagus, peas, chicory or any wild greens, peppers, sausage, onion, cheeses, and so on. Cook the tortino in a non-stick pie pan or a cast-iron skillet. Ingredients 4 medium artichokes, cleaned (see […]
Makes 4 servings This simple egg dish is an amazing, flavorful dish as long as you use the very freshest eggs and the best good quality tomatoes. This is no place to use generic canned tomatoes! Ingredients 2 lb ripe plum tomatoes 2 tablespoons extra-virgin olive oil 2 garlic cloves, […]
Makes 2 loaves If you grow zucchini in your garden, you’ll be glad to have this recipe come late summer. Note that the larger a zucchini grows, the tougher its skin, the drier its flesh, and the more bitter its seeds. If you are using large zucchini for this recipe, […]
Makes 9 griddlecakes These savory griddlecakes are one of our favorite diabetes-friendly recipes, using a whole wheat baking mix for a little extra convenience. Any salt-free, dried herb mixture can be used in these savory griddlecakes. Serve them with extra sautéed mushrooms on top if desired. Ingredients 2 teaspoons olive […]