cooking from Everyday Vegetarian

Disclosure: I received a review copy of Everyday Vegetarian by the Editors of Cooking Light. All opinions are my own.

 

Still on this #30athome train and happy to report that I ate at home for 19 of my 21 meals last week. Pulling dinner together almost exclusively from Everyday Vegetarian in order to keep the “beans and rice again” look at bay, ’cause there was definitely a little bit of fatigue by the end of week one.

Been loving this vegetable-focused book! Super-easy to break the recipes down into components. If you want to prep a legume and pre-roast some veggies over the weekend, you get a nice jump start on your weekday dinners. I’ll be using up most of my CSA bounty with the following recipes and have a few preserving projects up my sleeve which I will tell you more about later this week.

  • Roasted Cauliflower with Chickpea Whole Wheat Spaghetti
  • Spinach Salads Multigrain Wraps
  • Berkeley Veggie Burger
  • Black Bean, Hominy & Kale Stew
  • Roasted Cauliflower and Chickpea Whole-Wheat Spaghetti Bowl

Also found a bunch of recipes that will make for great breakfasts or lunch featuring eggs which are sort of our go-to when in a crunch for time. The Broccolini, Red Pepper & Roasted Pepper Frittata can be made with broccoli if it is what you have on hand and if you roast your garlic in advance (throw into the oven while you are roasting veggies this week) it comes together pretty quickly.

  • Peppered White Bean, Kale & Egg Stack
  • Fried Egg & Crunchy Breadcrumb Salad
  • Broccolini, Red Pepper & Roasted Pepper Frittata (full recipe below)

Happy cooking this week!


Broccolini, Red Pepper & Roasted Pepper Frittata

OH CL Everyday Vegetarian Book
photographer: Jennifer Causey; food stylist: Kellie Gerber Kelley; prop stylist: Audrey Davis

Excerpted from Everyday Vegetarian by the Editors of Cooking Light. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.

Combining the eggs, cottage cheese, and roasted garlic in a food processor helps distribute the roasted garlic throughout the mixture for maximum flavor. You can substitute broccoli rabe or broccoli florets in place of the Broccolini, if you like. Serve this colorful frittata with a simple salad or oven-roasted potatoes.

Hands-on: 35 minutes Total: 45 minutes Serves 4

2   tablespoons canola oil
11  to 12 garlic cloves (from 1 large bulb)
6   large eggs, lightly beaten
1/2 cup low-fat cottage cheese
1   (8-ounce) bunch Broccolini
1   medium-sized red bell pepper, sliced into thin strips
1/2 cup vertically sliced sweet onion
2   tablespoons chopped fresh flat-leaf parsley
1   tablespoon chopped fresh oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Salsa (optional)

  1. Heat a small saucepan over medium-low heat; add the oil and garlic, and cook, stirring occasionally and adjusting the heat as needed to keep the garlic from browning too quickly, 25 to 30 minutes or until the garlic is very soft. Drain the oil into a small bowl, and reserve. Place the garlic cloves, eggs, and cottage cheese in a food processor; process until smooth. Transfer the mixture to a medium bowl.
  2. Preheat the broiler with the oven rack 6 inches from the heat. Trim the Broccolini stems; cut the tops into bite-sized pieces. Heat a 10-inch nonstick ovenproof skillet over medium-high heat. Add 11/2 teaspoons of the reserved garlic oil to the pan; swirl to coat. Add the Broccolini stems, pepper, and onion, and cook, stirring often, 5 minutes or until the vegetables are slightly tender. Add the Broccolini tops, and cook 5 to 6 minutes or until the Broccolini is bright green and the pepper and onion are tender. Fold the vegetable mixture, parsley, oregano, salt, and black pepper into the egg mixture.
  3. Heat the skillet over medium-high heat. Add 11/2 teaspoons of the reserved garlic oil to the pan; swirl to coat. Pour the egg-and-vegetable mixture into the pan, and cook 30 seconds. Reduce the heat to medium-low, and cook, without stirring, until the eggs are partially cooked, about 4 minutes.
  4. Transfer the pan to the oven, and broil until the eggs are thoroughly cooked and the top of the frittata is slightly browned, about 5 minutes. Remove from the oven, and run a spatula around the edges of the frittata to loosen. Cut the frittata into 8 wedges. Serve immediately, with salsa, if desired.

One Comment

  1. Anita

    This looks like a great cookbook! Other than roasted veggies or adding them to a stir-fry, it’s hard for me to envision more involved veggie-centric meals. This frittata looks so good!

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