Frittata with roasted peppers, potatoes and zucchini

Frittata

Making this up on Sunday proved to be very handy — it’s a very busy work week for me with the end of the quarter and school year happening, so I wanted to make sure whatever the main dish was was something I could make and store for a bit in the fridge or freezer. This turned out to be perfect for that, using potatoes, zucchini and parsley from my basket along with some other items. There are a slew of such recipes out there — I ended up using this one, only substituting roasted red peppers for the poblano chiles. Worked my way through a good amount of it already and should polish off the rest tonight or tomorrow.

And some brief cooking notes

Nothing too major this week but I did try a couple of things — back over the weekend, a little sauteed chard with raisins, garlic and goat cheese:

Chard w/raisins, garlic and goat cheese

And a few days after that, a cold cabbage/cucumber soup:

Cabbage/cucumber soup

Which given how this week turned out colder than normal might not have been the right approach, but hey! There are a slew of cold cabbage soup recipes out there if you’d like to try further — I used this one, minus the buttermilk.

A couple of new recipes tried

So a little catching up here — over the weekend, I did something which I thought I had tried before but apparently not, a zucchini, fennel and white bean pasta:

Zucchini, fennel and white bean pasta

Quite delicious — the recipe is here, and as always I removed the salt (seeing as the goat cheese would add enough as it stood).

The other day, wanting something a little lighter, I settled on a snow pea and carrot salad with miso-tamari dressing:

Snow pea and carrot salad with miso-tamari dressing

Now this to me was the real winner, good as the pasta was — a wonderful blend of flavors and textures all around, and a very simple recipe at that. More stuff to come later in the week…

Orzo salad with radish and fennel

Orzo salad

This was kinda nice to find, a good way to use a variety of different things I had around at once. Here’s the recipe — a great dish for the hotter days.

Sauteed radishes and chard with rice

Sauteed radishes and chard with rice

So I got this one via Farmer John’s Cookbook, a regular standby of mine — the recipe calls for arugula rather than chard, but I followed the recommendation to add a touch of mustard towards the end for bite. Pretty much just chop and cook the radishes first, move them to another bowl, add the greens for a couple of minutes until they wilt, add the radishes back along with fresh lemon juice, stir and serve. Can’t beat that!

Puree of turnip soup

Puree of turnip soup

Radishes I’m good with but turnips sometimes leave me uninspired. But a scrounge last night turned up this recipe, so a little experimenting later and this was the result, plus another batch for another night. The garnish in this case was some cayenne pepper to add extra bite as well as some roasted seaweed. Not bad, really!

Two recent cooking experiments

Of sorts — the other day, unsure of what to do with a green panther cauliflower I had, I scrounged up this recipe for a spicy/strong cauliflower pasta. Did a couple of adaptations — no anchovies, for a start — but the end result was mighty fine, and really, whatever the sauce/seasonings you want to be is what counts. Going whole wheat with the pasta never hurts either:

Cauliflower pasta

Last night, meantime, having caught up on a variety of work and at a slightly loose end, I wanted to bake something to use up some ingredients and decided to go the savory muffin route. I turned up a recipe for something called fabulous fargozas — and while I suspect the name is some random thing dreamed up by someone, it is pretty nice. Had no mozzarella to hand so the only cheese was the parmesan, but it did work — also used almond milk instead of the real thing:

Fargozas!

Now to ponder what next…