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Mushroom-Asparagus Frittata
Mushroom-Asparagus Frittata
Preheat the oven to 400°F. Heat the olive oil in a 10-inch cast iron skillet over medium heat. Add the onions, and cook until fragrant and translucent, about 5 minutes. Add the garlic and mushroom slices, and cook until soft, about 5 minutes. Toss in the asparagus and thyme leaves, cook for another 3 minutes. Season to taste with salt and pepper.
While the veggies are cooking, whisk the eggs, then fold in the cubed feta. When the veggies are ready, pour the egg-cheese mixture over top of the vegetables, making sure the eggs coat the vegetables evenly. Once the edges firm up, transfer the skillet into the preheated oven and bake for 8 to 10 minutes, or until the center is no longer wobbly and the top is golden.
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Escarole and White Beans with Crusty Bread
Escarole and White Beans with Crusty Bread
Boil escarole separately until tender about 35 minutes, drain. For canned beans method- Heat 1/4 cup olive oil in a large skillet over medium heat and sauté garlic till brown, add boiled escarole and coat with oil and garlic flavors. Add the broth. Season with salt, pepper, and crushed red pepper flakes and other seasonings. Stir in cooked beans at this point and heat thoroughly and serve over bread.
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Asparagus with Sesame and Chive Blossom
Asparagus with Sesame and Chive Blossom
Bring a pot of salted water to a boil and drop in asparagus. Return to a boil and simmer for 3 minutes or until crisp-tender. Remove from heat, drain and rinse under cold water until cool to the touch. Drain well.In a large skillet over medium heat, add olive oil and sesame seeds and stir for 1 minute. Add snipped chives and stir another minute. Add asparagus, balsamic vinegar, salt and pepper. Stir well, reduce heat to low, cover and simmer for 3 minutes.
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