Beet, Zucchini, & Tomato Frittata


  • 2 small beets (halved and sliced, about 1 cup)
  • 1 small onion (halved and sliced, about 1/2 cup)
  • 1 garlic clove (minced)
  • 1 small sweet pepper (diced)
  • 1 jalapeno (seeded and minced)
  • 1  zucchini (ribboned)
  • 1 1/2 cups quartered tomatoes
  • Goat Cheese
  • 6 eggs
  • 2 Tbsps Almond Milk/Milk/Cream
  • 1 Tbsp Olive Oil
  • Pinch of Smoked Paprika
  • Pinch of Salt & Pepper

Preheat oven to 400 degrees.  Roast tomatoes with a little olive oil in a baking dish for 20 minutes or rehydrate some dried tomatoes and set aside.

While your tomatoes are in the oven, heat oil in cast iron skillet at medium/high heat on stove.  Add beets and smoked paprika and cook for 10 minutes.  Turn stove down to medium and add onions and garlic and cook for 3 minutes.  Add peppers and cook until onions are translucent.  Add zucchini ribbons and stir until well mixed and remove skillet from heat.  Add tomatoes (be sure to leave oven at 400 degrees) and sprinkle goat cheese around the skillet.

Beat eggs, milk, salt & pepper together and pour over veggies and cover with foil.  Bake in the oven for 20 minutes.  Remove foil and leave in oven for 10-15 more minutes until the top of the egg set up.

Remove skillet from stove and let cool for 5 minutes.  Slice and enjoy!

Roasted Summer Vegetables

Another recipe from the book Simply In Season.  What I love about this cookbook is the fact that it encourages you to adapt a recipe with what you have in your fridge and what is in season. With this recipe the authors encourage you to try a variety of veggies, including summer squash, onions, tomatoes, beans, peppers, carrots, fennel, and the list goes on!

  • 8-10 cups fresh veggies: cut into bite-size pieces for even cooking time.  When doing this think about what cooks fast and what takes longer, so big chunks of zucchini and thin slices of potatoes.  Toss with one of the seasoning options below.  Then spread seasoned veggies in a thin layer on a baking sheet and bake in preheated oven at 425F for 20 minutes.  Stir occasionally.

For a main dish: Serve over cooked penne pasta, wild rice, or couscous and top with Parmesan cheese

For a salad:  Cool veggies and add 2 cups diced tomatoes, feta cheese, and additional vinaigrette dressing

Seasoning 1:

  • 3 T. fresh basil, chopped
  • 2 T. fresh cilantro, chopped
  • 1 1/2 T fresh thyme, chopped
  • 1 T. olive oil
  • 1/2 t. salt
  • 1/2 t. pepper
  • 1-4 garlic cloves, minced

Seasoning 2:

  • 4 garlic cloves, minced
  • 1/3 cup olive oil
  • 2 T. each of fresh thyme, oregano, basil (or some mixture), chopped
  • 2 T. balsamic vinegar
  • 1 T. Dijon mustard
  • 1/2 t. salt
  • 1/4 t. pepper

Collard Leaf Dolmas

I made these once for my sister-in-law's birthday because she is a collard lover.  They take a bit more time to prepare but sure are delicious.  They are sort of like stuffed grape leaves but only collards with a quinoa pilaf.  This recipe is adapted from Moosewood Cooking for Health.

  • 1 cup quinoa
  • 2 cups water
  • 1/2 t. salt
  • 2 T. olive oil
  • 1 cup diced onion or scallions
  • 2-3 garlic cloves or garlic scapes
  • 1 cup minced sweet peppers
  • 1 1/2 cups diced broccoli or zucchini
  • 1 t. dried oregano or 2 t. fresh oregano
  • 3 T. fresh mint
  • 1/2 t. black pepper
  • 1/2 T lemon juice
  • 8 collard leaves

To make the quinoa, first wash in strainer.  Then in a saucepan combine quinoa, water, and salt. Cover, simmer, and cook on low heat for 15 minutes.  Remove the pan from heat and let sit for 5 minutes, then fluff with a fork.

While the quinoa cooks, warm oil in skillet on medium heat.  Add onions and garlic and cook for a bit until translucent.  Add in peppers, broccoli, oregano, mint, and black pepper.  Cover and cook, stirring a few times to keep the veggies from sticking.  Once the veggies are tender, add lemon juice and cooke quinoa and some more pepper and salt to taste.

Take your washed collard leaves and cut the large part of the main stem out.  Steam or boil them until they soften and are bright green.  Spread  the leaves onto a plate to cool.  After they have cooled a bit, put leaf on the countertop nice and flat.  Try and overlap the area where you removed the stem.  Mound 1/2 cup of quinoa filling on the center of each leaf near the bottom.  Fold the sides of the leaf over the filling and then roll it up from stem end to tip end to form a little package.  Place dolma seam side down in lightly oiled 8 inch baking dish.

Repeat with the rest of the collard leaves. The eight dolmas should fit snugly into the baking pan.  Cover and bake in preheated 375 degree oven for 15-20 minutes, until hot.  

You can also top the dolmas with tomato sauce prior to putting them in the oven!