I had half a bunch of kale leftover from my grocery trip this week, so I thought this recipe would be a great way to use it up before it went bad! These mini-frittata cups were a great make-ahead option that I could heat up in the mornings before work with some turkey sausage. They kept well for the week in the fridge and heated up in the microwave in about 30 seconds.
Kale and Goat Cheese Frittata Cups (recipe from The Kitchn)
- 2 c. kale, roughly chopped
- 1/2 T. avocado oil
- 8 eggs
- 1 clove garlic, very thinly sliced
- 1/4 t. red pepper flakes
- 1/8 t. dried basil
- 1/8 t. dried oregano
- salt & pepper
- 1/4 c. goat cheese, crumbled
Preheat the oven to 350*F. Heat avocado oil in a large skillet over medium heat. Saute the garlic for a few minutes and then add the kale and red pepper flakes to the pan. Cook until wilted.
Beat the eggs in a large bowl. When the kale is finished, add it to the eggs and add in the dried herbs, salt, & pepper. Combine and then spoon mixture evenly into a 12 cup greased muffin/cupcake pan. Then, top with the crumbled goat cheese.
Bake between 15-20 minutes, until the middle of the frittatas is set. I think I probably overcooked mine a bit, but they were still delicious!
I’ve been trying to suck every last bit out of spring the last few weeks. I’m not the biggest fan of summer – I don’t love when it’s extremely hot and humid outside. I’m not looking forward to all the stickiness, the sweat, the sunburn, or the struggle of running in humidity. I love spring. Spring’s my thing. Actually fall is my thing, but spring is a close second! Anyway, the other day I realized that I haven’t actually had any rhubarb yet this season, so I thought I would find a fun, non-baked good kind of way. By the way, this chicken would be excellent on the grill. You know…if you had a grill. Which I don’t. Anyway, let me know what you think!
Spicy Chicken with Cucumber-Rhubarb Salsa (original recipe from Bon Appetit)
For the spice rub: 1/2 t. cumin, 1/4 t. smoked paprika, 1/4 t. coriander. Mix together and rub onto 2 boneless, skinless chicken breasts which have been washed and patted dry with paper towels.
For the sauce:
- 1 habanero pepper, with seeds, stemmed
- 2 garlic cloves
- 2 scallions, thinly sliced with white and green parts divided
- 1 T. soy sauce
- 1/4 c. olive oil
Preheat the oven to 450*F. Combine first three ingredients in food process and pulse until finely chopped. Then, add in soy sauce and olive oil and combine until a sauce forms. Heat up 1 T. olive oil in a skillet over medium-high heat. After the rub is applied to the chicken, brown on both sides and then transfer to a greased baking pan. Brush the spicy sauce onto both sides of the chicken evenly, then place in the oven until the internal temp reads 165*F (this will depend on the size of the chicken you are using!) – about 20-25 minutes. When it is cooked, let it rest for 10 minutes.
For the salsa:
- 1-1/2 c. rhubarb, cut into 1/4″ cubes
- 1 c. 1/4″ cubes unpeeled seedless cucumbers
- 1/2 c. chopped cilantro
- 1 T. honey
- 1 T. extra virgin olive oil
- 1 t. fresh lime juice
- salt & pepper to taste
While the chicken is cooking, combine all of the ingredients for the salsa PLUS the green parts from the scallions above and toss to coat evenly. Let this salsa sit for at least 10 minutes before serving it over the chicken.
Chicken Sausage, Apple, and Quinoa Stuffed Acorn Squash
- 1 acorn squash
- half sweet onion, diced
- 2 cloves garlic, diced
- 3 links of chicken sausage (I used Sweet Apple from Al Fresco), casing removed & crumbled
- 1 granny smith apple, peeled, cored, and diced
- 1/2 c. quinoa, cooked
- salt and pepper
- turmeric, coriander, and smoked paprika
Preheat the oven to 425*F. Cut the acorn squash in half and remove the seeds. Trim the intact end down so that you will be able to turn it over and it will sit level, then salt and pepper the flesh of the squash. Spread a few tablespoons of oil on a sheet pan (I used coconut oil), then place the squash cut sides facing down onto the sheet pan. Roast the squash for 20-25 minutes or until the squash becomes flexible. Cooking time will vary depending on the size of your squash obviously! While the squash is roasting, heat up about a tablespoon of cooking oil in a frying pan over medium heat. Cook the onions and the garlic for a few minutes until they become translucent. Remove from the pan and place in a small bowl. Place crumbled chicken sausage into the pan and cook until browned. Add the diced apple into the pan, then add the onion and garlic mixture back into the pan. Stir to combine and let cook for 2-3 minutes. Add in the quinoa and season to taste with turmeric, coriander, smoked paprika, and salt. Once the acorn squash is ready, turn them over and fill with the sausage mixture.
These were pretty portable and were easy to take to lunch with me, but fair warning: your coworkers are going to track you down to find out where the delicious smelling food is coming from and ask you what you are eating. And BONUS: you get to eat the bowl!
I couldn’t get too far into the Seasonal Eats: Spring Edition without some asparagus. It’s one of my favorite springtime staples! Sun-dried tomatoes don’t last too long either and I refuse to waste food, so finding a recipe that called for both became essential (we used sun-dried tomatoes with our meatballs the other day, remember?). I’m loving this new series and I hope you are, too! It’s been really fun hunting around, looking for yummy new recipes. I’ve added a bunch of new ones to my permanent rotation.
Pesto Pasta with Sun Dried Tomatoes and Baked Asparagus (from Damn Delicious)
- 8 oz. medium shells
- 1 lb. asparagus, ends trimmed
- 1/3 c. julienned sun-dried tomatoes in oil
- 1/2 c. basil pesto
- 1/3 c. diced mozzarella cheese
- salt & pepper
- 2. T. olive oil
- 1 egg
Preheat the oven to 425*F and bring a large stockpot of water to a boil. Place the asparagus in a single row on a baking sheet, drizzle in olive oil, salt, and pepper, then toss them around to coat. Bake the asparagus for around 8-10 minutes, or until it’s tender but still crispy. Cook the shells according to the instructions.
While the asparagus are baking, prepare the sun-dried tomato and basil in a large mixing bowl.
When the asparagus have finished baking, let them cool down. Then, cut them into 1″ pieces.
I added shells into the pesto mix as soon as they were finished cooking, along with the 1/3 c. of diced cheese. This way the cheese would get all melty and delicious.
Then, mix everything together into a glorious medley.
I ate mine with a fried egg on top because that’s what Chungah suggested in her post. Always listen to Chungah because her food really is damn, delicious.
No, really. It is.
It’s time for another round of Seasonal Eats: Spring Edition! One of my favorite things about spring and eating seasonally? The greens. All of the greens. I can’t get enough! Spinach, chard, collard greens, kale, broccoli rabe – I want it all. I had a few cups of leftover spinach this week after stuffing my face with spinach salads.
Baked Turkey Meatballs w/ Sun-Dried Tomatoes and Spinach (from I Thee Cook)
- 1/3 c. shredded onion
- 1/4 c. sun-dried tomatoes, chopped
- 1 cup spinach, finely chopped
- 1 clove garlic, pressed
- 2. T. grated Parmesan cheese
- 1/2 t. salt
- 1/2 t. pepper
- 1 t. dried basil
- 1/2 t. dried oregano
- 1 lb. ground turkey (or chicken – either is fine)
- marinara sauce
- 2 slices provolone cheese
Preheat the oven to 350*F. Place the first nine ingredients in a mixing bowl. Stir together with a fork.
Then, add the ground turkey and mix gently with your hands. Ground turkey and chicken tend to turn to mush pretty easily, so be careful not to over-mix. Roll into the size of your choosing and place on a greased cookie sheet.
I cooked mine for 18 minutes. When the meatballs are done. let them rest for a few minutes and turn the broiler on high. I moved mine to another dish for some reason (not sure why), added a bit of sauce to the top of each one and then placed provolone .
Broil until browned to perfection. 🙂