Characteristic: eggs no dairy

These aren’t “saucy” noodles, but they’re quite flavorful. This recipe can act as a template for whatever vegetables you have. Cabbage, mushrooms, broccoli, cauliflower, green beans or snap peas would all be delicious. You can also add in additional protein like tofu, chicken or shrimp.   Serves 3-4  ... Read more »

There are three versions of cook-with-what-you-have Nicoise salad on this site. Each one can itself be varied in many ways. . . which vegetables you cook, which you leave raw, what kind of pickled/brined item you include, etc. Have fun with it!   The tuna is really optional--there is so much else going on that you may not miss it if you don't have it or don't eat fish.... Read more »

I love green cabbage! It keeps forever, is inexpensive and is most of all delicious. It's one of the least expensive vegetables at farmers markets and is especially delicious in the winter. It's perfect just sauteed in a little oil with nothing more than salt and maybe some hot pepper. Here lots of cilantro, some green onions and sesame oil and soy sauce take it up another notch!   Quantities are completely up to you, just season to taste. Top it with an egg to make a meal.... Read more »

I had a bowl of the last of the season's tomatoes on the counter and some fresh ramen noodles in the fridge and 30 minutes later this dish materialized. It's a keeper! I have not tried this with canned tomatoes but aim to test it and add notes about that option.... Read more »

Versions of this simple and delicious dish of stewed peppers and tomatoes into which you nestle and cook eggs, are made all over the Middle East and Mediterranean.  ... Read more »

This dish came to be one summer day when I had made (very inauthentic) ramen for my son and a friend for lunch and ran out of noodles before I had eaten. I had added sauteed Napa Cabbage to their bowls, below, and I had plenty of cabbage left so I just added lots of cabbage to my bowl of broth, herbs and egg. It was light and delicious. By all means add noodles and reduce the amount of cabbage if you do have them!   This is a very simply, modified ramen broth. Feel free to add mirin, sake, ginger, garlic and/or miso to the broth. ... Read more »

Asparagus, herbs and eggs go together beautifully. Herbs are tender and prolific when asparagus starts popping up and I use them liberally here. Mix and match to your taste. You can of course vary the ratio of eggs to asparagus and herbs based on what you have on hand. It's a very flexible template. I love making frittatas for potluck and picnics because they're best at room temperature, they're easy to serve as finger food when cut into squares and are quick to make and hold up well. And they're a great last minute dish, using whatever random herbs and veg you happen to have on hand.... Read more »

The only thing you need to have thought of in advance is to have made more rice than you needed for an earlier meal so that you have leftover rice ready, whether in the fridge or freezer. It matter little whether you use white or brown rice, short or long grain. I always make more rice than I need at any given time and then freeze the rest for the fried-rice-nights. Or make it in the morning and leave it sitting out all day and then you’ll have nicely dried out rice for the fried rice that evening.   Variations You can use most any vegetable you have on hand such as, broccoli, celery, Brussels sprouts, daikon, bell pepper, radish, and/or water chestnuts. Watery vegetables, like zucchini and tomatoes, are less well suited. Use a handful of radishes, chopped or a few salad turnips, chopped, in place of the carrots. If you don't have turnip tops, use beet greens, bok choi or any leafy green, you have. Snap or snow peas are great instead of shelling peas. Add any leftover meat you'd like or dice a couple slices of bacon or half a chicken breast and cook with the vegetables before adding rice. Add toasted peanuts or cashews for crunch and heft. Delicious herbs to add, in place of or with, cilantro are mint or basil ... Read more »

Often my dinner-cooking plans take a detour because I run out of time. I imagine I'm going to develop something new and creative. . . and sometimes those running-out-of-time meals are the best. This one was enjoyed by all and is definitely a winning template. Use whatever vegetables you have and cut them small or grate them for quicker cooking time. Serve with cheesy toast or any good bread, toasted if a little stale.   Variations You can use vegetables like carrots, zucchini, winter squash, turnips, potatoes, etc. Change or omit the spices, use sausages instead of eggs, or add a couple of cups of beans. ... Read more »

In the spring when tender herbs are abundant this is one of my favorite things to make. This is particularly quick because there's no need to saute anything first, just fresh herbs, eggs and salt. And leftovers make a delicious sandwich filling!... Read more »

Salsify is a delicious, earthy root that can be treated much like other roots. It's delicious here offset by a bit of smokiness and heat and enlivened with fresh herbs. This is a very vegetable heavy frittata, with just enough egg to hold it all together. Feel free to add more eggs if you're feeding more people or just would like a fluffier texture. ... Read more »

These are quick and savory and will disappear as quickly as you can fry them.... Read more »

This dish, when topped with an egg and a bit of cilantro mint sauce makes a lovely, light meal. Or serve it as a side with a dal or grilled meats.  ... Read more »

Spring is the time for nettles and sorrel and this is a lovely, greener-than-typical, variation of deviled eggs.... Read more »

This classic Spanish dish is a kind of potato frittata and is delicious at room temperature as well as warm and is thus a welcome picnic/potluck dish. Don't skimp on the olive oil. It will be hard to un-mold and not as tasty if you do.... Read more »

This is a variation of an egg salad crossed with panzanella--the Tuscan bread salad. It's really nice combination for a summer lunch or supper. Feel free to add shelling peas, add other herbs, skip the bread dice and serve it on toast in stead or omit bread entirely. ... Read more »

Sometimes, often actually, limitations are the foundation of creativity. Three partial bunches of greens needing to be used (before the next CSA share arrived) and hungry people underfoot inspired this delicious meal. Use any tender, leafy greens you have and in most any combination. If the greens are not so tender the dish will take a little longer--if using spinach and beet and/or turnip tops it will be very quick. And feel free to vary the spices to suit your taste. ... Read more »

Everything I might put into fried rice gets mixed in a bowl and panfried into neat little pancakes. A delicious alternative! And another reason to make twice as much rice as you need in the moment. . .so you have it ready for this sort of quick dinner.   Cabbage, peas, corn, broccoli, cauliflower, cabbage, turnips or any leafy green, basil and/or mint would be great. Be sure to chop them finely which helps the pancakes hold together when frying. ... Read more »

Light, bright and tender. . . these are such a treat. I typically serve mizuna raw in salads or added to soups at the very end. In this preparation they stay really fresh despite the quick visit to the pan.  ... Read more »

[caption id="attachment_9953" align="aligncenter" width="660"] Collard raab over rice.[/caption] If kale, collards greens, turnips and other brassicas are left to overwinter they will grow shoots with little seed heads in late winter/early spring. When the weather is still cool they are tender and offer a bright burst of flavor and color after the gloomy months of winter. They can get a bit bitter or sulphuric when the weather warms up but a quick blanch balances that out too.   You could make a big platter of this for 4 or more or make a small version for lunch for 1 or 2. Adapt with different greens, a fried or poached egg rather than strips of omelette, different pickles, etc.... Read more »