Roasted Vegetables with Rosemary

Roasted vegetables are a staple of my diet, particularly in cooler weather. They're so easy to make and so satisfying to eat. The great thing about roasted vegetables is that you can work with whatever is in season. As long as you have olive oil, salt and pepper, and an oven, you're good to go.

After last weekend all I wanted to eat was a big plate of vegetables. I went to Whole Foods and slowly made my way through the produce section, picking the best looking vegetables from local farmers. By the time I made it to the checkout counter, my grocery basket was full of carrots, zucchini, red onions, sweet potatoes, and heirloom cherry tomatoes. I'm kicking myself for not taking a picture before I chopped everything up and threw it in the oven. But can you blame a girl? I was starving.

I decided to make enough so that I could bring the leftovers for lunch the rest of the week, which worked out perfectly. I'm a huge fan of incorporating leftovers into lunch. It makes life a lot easier.

This recipe, although the ingredients may vary depending on what's available at Whole Foods or the farmers market, will be my go-to this fall and winter. Whether as a main course, a side dish, or in a salad, roasted vegetables are so flavorful and full of nutrients. You really can't go wrong.

I tossed in some quinoa at the last minute to add some protein and additional texture. I'm a huge fan of roasted chicken, but didn't have enough time or energy to make it this time around. Keep your eyes out for a roasted chicken recipe in the coming weeks.

Roasted Vegetables with Rosemary

Ingredients:

2 large carrots
1 medium sweet potato
1/2 large red onion
1 large zucchini
1 1/2 cups heirloom cherry tomatoes
2 tablespoons rosemary, chopped
1/4 cup extra virgin olive oil
Salt and pepper to taste

Instructions: 

Preheat the oven to 400º.

Chop all of the vegetables,  except for the tomatoes, transfer to a large pan, and drizzle with olive oil. Toss in the rosemary and make sure all of the vegetables are lightly covered with olive oil. 

Transfer the tomatoes into a small pan and drizzle with olive oil. They need to be cooked separately because they release a lot of water, and you don't want that mixing in with the other vegetables.

Bake for 30 - 40 minutes, or until tender and golden. Drain the water from the tomatoes and mix together in one pan. Serve hot. 

Eggplant and Zucchini Frittata (and Highlights from Labor Day Weekend)

Well, it's official. Summer is over. Womp womp. Apologies for being such a Debbie Downer, but I'm sad and I'm allowing myself to wallow for a moment. Okay, all done. (And if you have five minutes after reading this post, click on the above link and watch one of my all-time favorite SNL sketches. It will bring you out of your end-of-summer depression. I promise.)

Really, what do I have to complain about? This was the best summer. The best. I went on some amazing trips—San Francisco, home to Washington, DC, Cape Cod, the Jersey Shore (the nice part)—and had lots of fun with family and friends. I spent the first part of Labor Day weekend in Sharon, CT relaxing and reading by the pool at my aunt and uncle's house. I mean, really. Does it get any better? Warning: lots of pictures ahead.

I highly recommend the above book, by the way. Alexandra Fuller's memoir, Don't Let's Go to the Dogs Tonight, about growing up on a farm (well, multiple farms) in Africa. It's an incredibly unique, hilarious, shocking, and beautiful portrait of an extremely unconventional family.

I spent the second half of Labor Day weekend with friends at a lake house in Goshen, CT. We went boating, tubing, water skiing, and kayaking. We ate and drank a ton. And we had a blast. What a perfect end to the summer.

Did I mention I ate and drank my heart out?

Fresh Watermelon Margarita

Homemade Guacamole

Fresh Figs

Coffee Ice Cream with Dark Chocolate Almonds

And to top it off, last night I went to the US Open with three of my best friends and saw Andy Murray play (and beat) Milos Raonic. 

I'm especially sad this year to say goodbye to all of the wonderful summer produce. Strawberries, blueberries, peaches, figs, tomatoes, and corn on the cob. See you next year! But I'm looking forward to fall produce, and to trying out new recipes to share with you. Cooler weather brings warm, hearty meals, and you won't hear me complaining about that.

Which brings me to my recipe for today. I made this Eggplant and Zucchini Frittata with my aunt, who is an excellent cook, and who has taught me a lot in the kitchen. We made this for dinner one night and then had leftovers for breakfast and lunch the following day. Not too shabby.

Eggplant and Zucchini Frittata 

Serves 8

10 organic large eggs
1 small eggplant, sliced
1 small zucchini, sliced
1 leek (or 1/2 cup), sliced
1 small red pepper, diced
2 tablespoons fresh dill
1/2 cup Jarlsberg cheese, sliced thinly or freshly shredded
4 slices prosciutto, sliced into bite-size pieces 
Salt and pepper to taste

Pre-heat the oven to broil.

In a large skillet, sauté the leek in extra virgin olive oil for about a minute, then add the eggplant, zucchini, and red pepper and sauté for 5 to 7 minutes, or until the eggplant and zucchini are tender. 

In a large bowl, beat the eggs together using a whisk. 

Pour the egg mixture into the pan and combine with the vegetables, stirring with a rubber spatula. Add the prosciutto, Jarlsberg, and dill. Add desired amount of salt and pepper. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and starts to set on the top.

Move the skillet to the oven and broil for 3 to 4 minutes, until it looks light brown and fluffy. Remove, slice, and serve immediately. Add salt and pepper to taste.

That's it for today. Goodbye summer, and hello fall!

Summer Squash Egg Scramble (for dinner!)

I love everything about eating eggs for dinner. Especially after a long day at work, when I'm feeling tired and lazy and lacking culinary inspiration. Which is exactly how I felt last night, and yet I ended up throwing together this seasonal, healthy, and absolutely delicious scramble in less than ten minutes.

I've had a funny relationship with eggs over the years. When I was a child I hated eggs. Eggs were gross! They smelled funny, had a weird consistency, and let's face it, they weren't pancakes. I was all about pancakes. Or in all honesty, I was probably sneaking ice cream from the freezer for breakfast (which I am still known to do occasionally... the secret's out). It may not have been until college that I started eating eggs. Our dining hall made the best omelets, so eggs quickly became a staple of my diet during those four years, and I've loved them ever since. Thanks, Boston College dining!

Oh, I'm still grossed out by hard boiled eggs (unless they're chopped up in a salad), deviled eggs, and egg salad. But I love eggs over easy, scrambled eggs, and fried eggs (you should check out my recipe for Fried Egg with Yellow Tomato, Avocado, and Basil).

Anyway, back to eggs for dinner. It's the best. I knew I was going to make eggs last night, so I stopped by the Union Square Greenmarket and picked up these cute little summer squash (two for $1, and I have zero idea what they're actually called), and I was ready to cook.

Summer Squash Egg Scramble

Serves 1

(I don't always mention this, but I try to use organic ingredients whenever possible, especially organic fruits  vegetables, dairy products, and meats.)

1/2 regular sized zucchini (or one of those summer squash guys above), diced
1/4 cup red onion, diced
1/2 tomato, diced (I used a yellow tomato, but red would be just as good)
1 egg
1/8 - 1/4 cup shredded cheddar cheese
A few basil leaves, chopped
Salt and pepper to taste

Sauté the zucchini and red onion in olive oil for 3-5 minutes, or until light golden. Add the tomato. After about a minute, add the egg and scramble it in with the rest of the vegetables. Let cook for about a minute (or until it looks cooked), then add the cheese, and as soon as it's melted you can take the pan off the stove and the scramble is ready to serve. Add basil and salt and pepper to taste. 

I ate my scramble with a side of arugula (fresh lemon juice and balsamic for the dressing). A totally satisfying and filling dinner. 

I'm afraid to count how many times I used the word "eggs" in this post. 

Gluten-Free Zucchini Quiche with Sautéed Kale

Zucchini is one of those vegetables that I really need to start incorporating into my recipes more often. Not only is it delicious, it's also seasonal—it's a summer squash. 

One of my very good friends over at The Whisk and The Wardrobe told me she's been making different variations of shaved zucchini salad this summer (apparently it's on all of the menus in Italy right now), and that motivated me to take advantage of the vegetable while it's still in season.

Another friend recently recommended the blog Skinnytaste (not all of the recipes are gluten-free, but definitely check it out when you have time) and I found this recipe for zucchini tots, which looked so delicious that I had to give it a whirl. After I went to the grocery store and picked up the necessary ingredients I got home and realized I didn't have a mini muffin tray, so I made do with what I had and used a glass loaf dish instead.

One thing I will say about this recipe is that it takes a little while to make. All in all, probably about an hour. So my promise of posting recipes that take 15-30 minutes just went right out the window. Sorry!

Gluten-Free Zucchini Quiche with Sautéed Kale

Serves 2

For the quiche:

1 cup zucchini, grated
1 egg
1/4 cup medium yellow onion, diced
1/4 cup Glutino Gluten-Free Breadcrumbs (next time I may skip these; they didn't seem to add much)
1/4 cup fresh mozzarella (or for more flavor I would probably use grated cheddar)
Salt and pepper to taste

For the kale:

2 cups kale
2 garlic cloves

Pre-heat the oven to 400°. Spray the dish with cooking spray.

Grate the zucchini into a clean dish towel and then wring all of the excess water out of the zucchini (trust me, there will be a good amount). Combine all of the ingredients in a medium bowl with salt and pepper to taste. Transfer the mixture into the dish, pop it in the oven, and bake for about 30 minutes or until the top is golden.

(Please excuse the subpar photo.)

The kale only takes about 3-4 minutes to sauté, so my advice would be to wait until you're about to take the quiche out of the oven and then throw it on the stove. Rinse the kale and remove it from the stem. Then rip the leaves into bite size pieces. Sauté the garlic in a little olive oil for 1-2 minutes (before it starts to brown), and then add the kale and let it cook for 3-4 minutes (until it looks like spinach would).

Transfer the kale to a plate, then cut a serving of the quiche, add it on top and you're ready to eat!