Frittatas are ideal for leftovers, but slipping a slice between two pieces of whole grain bread makes it portable and a great way to break out of the turkey and cheese sandwich rut. Frittatas are highly customizable based on preferred tastes or what you have in your crisper that needs to be used up. For example, you could use cooked shredded sweet potato or red bell pepper instead of broccoli.
High sides, even heat distribution, and being ovenproof make a cast iron skillet an ideal tool for whipping up a stellar frittata.
Preheat oven to 400 F (200 C). In large bowl, whisk together eggs and milk. Stir in cheese, thyme, salt, and black pepper.
Heat oil in 10 in (26 cm) ovenproof skillet over medium heat. Add broccoli florets, broccoli stalks, and mushrooms; cook for 5 minutes. Carefully pour in egg mixture. Cook for 3 minutes, without stirring.
Transfer skillet to oven and bake for 12 minutes, or until knife inserted into centre leaves a clean cut and liquid does not fill the cut. Use thin spatula to loosen frittata from skillet and let cool on wire rack. Slice into 8 wedges and chill in airtight container until ready to use.
Place sour cream, roasted red pepper, sun-dried tomato, and lemon juice in blender container and blend until smooth.
To assemble sandwich, apply sour cream spread to 2 slices of toasted bread. Top 1 slice with frittata wedge and top with second slice of bread, spread side down. Slice in half.
Reminiscent of the stuffed cabbage of yore, the flavour profile of these stuffed chard smacks of cozy fall. It looks all fancy, but everything comes together surprisingly quickly. If desired, you can use turkey or pork sausage and brown rice. Time-saver tip For larger grains, such as wild rice and spelt, it’s a very good idea to soak them for several hours before cooking. This will slash the cooking time by about a third. If not soaking the wild rice, add roughly 20 minutes to the simmering time.
This stuffed eggplant is built upon layers of Middle Eastern flavours: smoky freekeh, tender chickpeas, and a herbal tahini sauce. The quick-pickled raisins add a sweet vinegary pop. Sweat it out Salting eggplant before cooking enhances the flavour by allowing eggplant to sweat out its bitterness and breaking its spongy texture.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.