Characteristic: snack
Pepper and Potato Frittata
Frittatas come to my rescue often. This combination, made with the sweet peppers, potatoes and basil is fantastic. And if you have lots of people to feed or want to stretch the eggs you have you can always add ½ cup -3/4 cup (or more) milk to the egg mixture.
Leftover frittata makes a wonderful sandwich filling with a few leaves of arugula or other greens if you have them, or is just a wonderful snack or lunch as is.
Variations
Substitute other vegetables, such as zucchini, asparagus, peas, broccoli, cauliflower or kohlrabi for the pepper and/or potatoes.
Leafy greens are also delicious, such as spinach, kale, chard, mustard or collard greens.
Add feta, fresh goat's cheese or grated sharp cheddar or a cheese of your choice, when you add the egg mixture to the vegetables.
Tear up a slice or two of crusty bread and add it to the egg mixture.
Serves 3 as an entrée 5-6 as a side.... Read more »
Grilled Zucchini with Salsa Verde (Parsley, Lemon, Garlic Sauce)
Simple, delicious and beautiful on a hot day, any day, really. You can use other summer squash in place of the zucchini. I began making this dish for my family when I was in high school and it's remained a standby.
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Melon with Prosciutto
This is such a simple and classic Italian combination and the perfect thing to enjoy on late summer evening, preferably with a cool glass of white or rosé. A lightly dressed arugula and basil salad is a nice accompaniment.
Simply slice a cantaloupe or honeydew-type melon (2 slices per person as an appetizer—though I’ve been known to eat far more) into 1 1/2-inch slices and remove the rind. Use the best prosciutto you can and wrap one slice of prosciutto around each slice of melon. Enjoy!... Read more »
Deviled Eggs with Lots of Dill (or Other Herbs)
These are often the first things to disappear at a potluck or picnic so make plenty.
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Beet Pesto
This is a delicious and beautiful variation on regular pesto. And if you have cooked or roasted beets on hand it’s very quick to pull together. You can serve over grains, hardboiled eggs or other egg dishes or roasted vegetables or as a spread or dip. I don't use it over pasta, however, as somehow the even pink coating doesn't seem quite right to me. ... Read more »
