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.
Tarts are timeless, and a good tart is always a people-pleaser. And who doesn’t love something with chocolate in any form? This classic tart is so easy to make with fresh fruit and hints of orange in a delicious chocolate crust. Once firm, it cuts like a dream into 16 easy slices. Fruity faves This remarkable tart lends itself well to a bevy of flavours. We conjoined raspberries with chocolate and orange in our tart. But you can stretch the boundaries with all sorts of fruits such as mango, pineapple, and papaya. If you’re longing to go somewhere tropical but the opportunity has scooted away, make this timely tart and fill it with the flavours of the tropics.
This cozy winter drink is perfect for sipping by the fireside. Serve it up with our Maple Pecans. It’s soothingly delicious and creamy served hot or cold. Plant milks We’ve suggested oat milk for an ultimate creamy beverage in our recipe. But any plant milk will be equally delicious. Other possibilities include unsweetened soy, almond, rice, and regular dairy milk products. Iced maple milk affogato A true Italian affogato is vanilla gelato or ice cream doused in espresso. In our version we place 2 scoops of vanilla ice cream in a glass and douse it with our hot Dreamy Maple Sipper. Shave some dark chocolate on top and gratings of nutmeg. Serve with a tall spoon. Delicious!
Here’s the perfect recipe for a fireside snack attack. It’s so easy and can be made ahead and stored in a tightly covered container in the fridge or freezer without losing crispness. Delicious served with a hot toddy. Crunchy munchies Switch out pecans for Brazil nuts or walnuts, or even mixed nuts. The trick is to use raw nuts, as opposed to roasted, as these would become too toasted. Try playing with different spices such as cinnamon or curry powder. These are delicious served on crostini that’s been spread with our Creamy Feta Dip.