If you are like me living in the NY/NJ area – the tomatoes are in full swing in late August. My mom’s garden, and the Farmers Markets, are overflowing with ripe, sweet, and beautiful tomatoes in all colors and shapes.
I love making frittatas for dinner because they are quick, easy, and a great way to use leftovers in a new way. For this frittata with kale, tomatoes, and ricotta, I used leftover sauteed kale, finely chopped, tomatoes from my mom’s garden, plus a little ricotta for a creamy bite, and some chopped parsley for garnish. For dinner, I like to serve it with a side green salad and roasted potatoes.
It is mid-August as I write this, which is about the time that gardens and farms start exploding with tomatoes. My mom sent Chris and me back home with a small box of them from her garden. I’m definitely not a canner, so I came up with this recipe for pasta with fresh tomatoes and kale as a way to use them up quickly and all at once.
Chris was telling me the other day how much he used to like McDonald’s Chicken Nuggets dipped in honey when he was a kid. The pink slime that turns itself into chicken makes us lose our appetites these days so our McDonald’s eating days are finished. But, the idea of that meal got stuck in my head, so here is my “real food” version of homemade chicken fingers.
I do a lot of things well with my diet – but I do struggle with eating more fish. I tend to gravitate towards beef, eggs, and poultry as my protein choices. I do love seafood, but it’s not my favorite thing to cook at home (except for shucking oysters – more on that in a future post!). However, canned salmon, I can manage. It is an easy and affordable way to eat wild salmon, even wild Alaskan Sockeye Salmon, which has a higher concentration of inflammation lowering omega-3 fats.
The inspiration for this Squash and Arugula Salad with Wheatberries and Harissa came from the fall 2012 menu of Le Pain Quotidien in NYC. Their dish used Israeli couscous, and I wanted to make a more nutritious version with wheatberries. Their chewy texture and pearl size is similar to Israeli couscous. I already know this will be a favorite of mine – the sweet squash, chewy wheatberries, peppery arugula, salty cheese, and spicy harissa – yum.
I love making quinoa “salads”. I get inspired by which vegetables are fresh and in season – add a homemade salad dressing and possibly cheese, meat or beans – and it becomes a perfect, complete meal. The best part about quinoa salads are that they store well for several days in the refrigerator, and travel well – making them an easy take-to-work lunch option.