Recipes

LET'S GET COOKIN'

[cooked-tags child_of="herbs"]
A frittata is an open-faced egg dish that is finished in the oven-- sort of like a cross between a crustless quiche and an omelet. This recipe uses some frozen corn and ramps, but you can add minced bacon, asparagus, other cheeses, whatever you have on hand. A fancier version of breakfast-for-dinner.
Patty Pan squash is one of my favorites. It’s very flavorful, easy to cook with, and we get a ton of them come Summer. This recipe takes advantage of its bowl-like shape, and the stuffing can be made with whatever you have on hand or have a tasting for. You also can use Zucchini instead of Patty Pan, just follow the same recipe and make long Zucchini Boats (cut in half and scoop out most of the flesh from the middle), steam, and stuff.
This is an extremely decadent mid-afternoon meal, and the simplicity of the ingredients highlights the fresh, fresh eggs. A gratin dish is called for to bake this, which is an oval-shaped, shallow dish. If you don't have one, just use any small, shallow baking dish (or even an oven-safe bowl or mug.)

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