RECIPE: MAKE AN EVERYTHING IN THE FRIDGE FRITTATA

When I was growing up, my mom would often make breakfast for Sunday supper. It is something I like to do even now. Another thing I like to do is to find a way to clean out some of the odds and ends in the fridge so they don't go to waste. This recipe accomplishes both of those things... plus it is super simple! Why not look around your fridge, see what you have, and make a frittata for supper tonight? It is also a perfect dish for brunch or lunch- just add a salad.

The basics for this dish are eggs, potatoes, and vegetables... any kind. I always throw leftover potatoes into the frittata but if you don't have leftovers, dice the potatoes, toss them with olive oil, salt and pepper and then roast them a bit to soften them before you add them to the eggs. You can toss in asparagus, zucchini, squash, mushrooms, or any other vegetable you happen to have around.

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EVERYTHING IN THE FRIDGE FRITTATA

INGREDIENTS

6-7 eggs (the number of eggs depends on the size of your skillet. I have a large 10" cast iron skillet so it requires more eggs)

2 tablespoons olive oil

1/2 cup onion, diced small

1/2 cup red bell pepper, diced

1/2 cup green bell pepper, diced

1 medium potato, diced (use a pre-cooked potato or cook it before adding)

1 tomato diced or cherry tomatoes, halved

1/2 cup cheese + more for the top--use any kind of cheese, grated or crumbled (I often use several different kinds to use up the little bits left in the fridge)

Bacon, pancetta, or sausage, cooked

1 teaspoon kosher salt

1 teaspoon fresh thyme, chopped fine

1/4 teaspoon ground black pepper

DIRECTIONS:

Preheat oven to broil.

Beat the eggs until frothy. Set aside. Heat up the oil over medium-high heat in a cast iron or oven-proof skillet. Add the onion, veggies, and sauté until golden brown. Add the potatoes, if you've roasted them or had leftovers. Add the eggs. Swirl the eggs around the pan to make sure they evenly cover the other ingredients.

As the edges start to cook, loosen them with a spatula or butter knife to disperse the liquid in the center. After the eggs start to firm, put the pan into the oven and broil 3 minutes or so until the eggs are almost completely set. Remove the frittata and add a bit of cheese on the top, if you like... and who doesn't... return to the oven until it is golden brown, about 1 minute or less.

Remove and slice into wedges. Garnish with bacon crumbles, scallion, or anything else you've used in your frittata.

SALAD IN A JAR: LAYERED SPINACH AND STRAWBERRY SALAD WITH POPPYSEED DRESSING

This is one of my all-time favorite party recipes...  Serving guests a salad in a Jar is so easy, so versatile and it can be used for so many different occasions. In fact, it is also perfect for lunch on the go or for the kids. Layer your favorite ingredients in a jar and chill. When you are ready to serve, simply shake it up. That's it!

If you are going to prep the day before your event, you probably should add the dressing just before serving so everything doesn't get soggy and just put it right on top. But you can prep up to four hours before with the dressing in the bottom and you'll be fine... but keep the jars chilled on ice, in the fridge, or in a cooler. And it is a perfect solution for picnics, too!

So pretty, so functional and so delicious! Layered salad in a jar makes serving and eating salad at a party so much easier! No grappling with tongs or trying to balance everything to add dressing.

LAYERED SPINACH AND STRAWBERRY SALAD IN A JAR WITH HOMEMADE POPPYSEED DRESSING

Makes 6

INGREDIENTS

1- 9 ounce package of fresh baby spinach leaves, wash and remove the stems

1- 16 ounce container fresh strawberries, washed, dried, hulled, and sliced

1- 15 ounce can Mandarin orange slices, drained

2 cups walnuts, toasted and roughly chopped

1- 6 ounce container Belle Chevre Belle and the Bee Breakfast goat cheese (or if you cannot find it, make your own by swirling honey into goat cheese to make it creamy and slightly sweet)

Poppyseed Dressing recipe  (or your favorite dressing

DIRECTIONS:

Start by spooning about 2-3 tablespoons of dressing into the bottom of the jar. Use enough so you can see the layer of dressing. Next, add about 1 1/2 cups of the spinach leaves. Layer the strawberry slices around the outside of the jar and work your way in so they look pretty. Do the same with the orange slices. Next, add the walnuts and top with a thin layer of the goat cheese. You want to be able to see each layer- the colorful layers is what is so pretty about this salad. Secure the lid and chill until serving time.

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HOMEMADE POPPYSEED DRESSING

One of my summer favorites, this is also a delicious dip or dressing for fresh fruit.

INGREDIENTS

1 1/2 tablespoons apple cider vinegar

1/2 teaspoon dry mustard

1/2 teaspoon honey

1/4 teaspoon lemon juice

1/8 teaspoon Kosher salt

1/4 teaspoon sugar

1/8 cup sweet white onion, like a Vidalia, chopped

1/2 cup plain yogurt (some people prefer mayo instead)

2 1/2 tablespoons vegetable oil

3/4 teaspoon poppyseeds

a bit of water to thin, if desired

DIRECTIONS:

Add everything but the oil and the poppyseeds into a blender or food processor and blend until very smooth and there is no trace of the onion. Reduce to the lowest speed and stream in the vegetable oil. Turn off the blender and add the poppyseeds. If you find it too thick (which I love for fruit) you can thin with a bit of water for salad dressing.  I use an immersion blender for this recipe. It's fast and easy to clean up.

RECIPE: PARMESAN CHEESE SKILLET SPAGHETTI CAKE

If you're like me, you always make too much pasta and have a ton left over. Here's a way to use it! My Parmesan Cheese Skillet Spaghetti Cake uses pantry or fridge items you simply bake in a cast iron skillet. It's pretty fantastic. In fact, you can throw just about anything you want in there... leftover roasted veggies, a bit of sausage or even leftover short ribs. This easy recipe is great for an impromptu party or for  dinner, as a side dish or anytime you have leftover pasta. Add some marinara on the side. You’ll love it!

PARMESAN CHEESE SKILLET SPAGHETTI CAKE

Prep Time: 10 minutes    Cook time: 15 minutes

INGREDIENTS

1/2 teaspoon plus 1 tablespoon olive oil

1 clove garlic, smashed

12 ounces angel hair pasta, cooked and drained

2 eggs

1 ½ cups Parmesan cheese, grated, plus 1/4 cup more for serving

1 teaspoon kosher salt

¼ teaspoon black pepper

¼ teaspoon red pepper flakes

DIRECTIONS: 

Cook the pasta according to package directions. Drain. Toss with ½ teaspoon olive oil. Set aside.

Put the eggs in a large bowl and whisk them well. Whisk in the salt, pepper and the garlic. Add the pasta and the cheese. Toss to coat evenly.

Put 1 tablespoon olive oil in a cast iron or oven-proof skillet over medium high heat. When it gets hot, add the smashed garlic clove and let it cook 1-2 minutes but don’t let it burn. Remove from heat. Use the back of a knife to turn the garlic clove into a paste. Mix it into the pasta.

Turn the heat down to medium. Carefully spin the hot skillet to distribute the olive oil. Pour the pasta mixture into the hot pan. Let it cook 3-4 minutes or until well-browned. Use a large spatula or two small ones to flip the cake and brown the other side; about 4 minutes more. The cake is done when the eggs are set and the cheese is melted.

If you prefer not to flip the cake, no problem. You can finish it in the oven. Before you start, preheat the oven to 425 degrees F. Once you've cooked the cake on the stove to brown the bottom, move the pan into the oven and cook for 10 minutes more or until the top is golden brown and the eggs are completely set. (Make sure to use an oven safe pan like a cast iron skillet)

To serve, run a knife around the edges to loosen the cake and turn it out on a heat-proof platter or wooden cutting board. Sprinkle with more freshly grated Parmesan and some finely chopped Italian parsley.