Broccolini and potato frittata

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8 small waxy potatoes, scrubbed and quartered 1 cup broth 1/4 cup olive oil 8 ounces broccolini trimmed and halved lengthwise or chopped into 1-inch pieces 1 small red or yellow onion thinly sliced 8 large eggs 1 cup grated Parmesan cheese Salt and freshly ground black pepper to taste Place the potatoes in a large ovenproof … Continued

Cucumber tomato salad

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FOR THE SALAD: 3 cups peeled and sliced cucumbers (1–1/2 to 2 English cucumbers) About 2-1/2 cups chopped tomatoes 1/3 cup thinly sliced red onion 1/4 cup julienned or chopped fresh basil, tightly packed FOR THE DRESSING: 1/4 cup extra virgin olive oil 3/4 cup apple cider vinegar 1 … Continued

Chilled Shishito pepper soup

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1 pint shishito peppers – washed, stems removed 1 tablespoon olive oil 1 teaspoon sized garlic clove, smashed 1 medium cucumber 1/4 cup onion 2 cups vegetable stock or water (note: I used water and added one small carrot) 1 tablespoons + 1 teaspoon apple cider vinegar 1/2 teaspoon cracked black pepper 1/2 teaspoon salt In a frying pan, … Continued