If you've never had frittata before think of it as a crustless quiche. Using already prepared pimento cheese from the market makes this a quick meal for breakfast or lunch when paired with a salad. Like Spanish tortilla, this can be served hot or at room temperature.
Pimento Cheese Frittata
Preheat your oven to 400.
Meanwhile heat a skillet over medium and stir together the cheese and eggs with salt and pepper to taste. If using, slice bacon into thin pieces and cook. When cooked drain most of the excess fat from the pan. If not using, add the butter or oil to the pan.
Pour your eggs into the hot pan (over the bacon, if using) and allow to cook, WITHOUT STIRRING until the bottom has begun to set. Switch your oven to low broil and cook, watching carefully, until the eggs have set (this will vary depending on your oven but takes 2-3 minutes in mine).
Remove from the pan and cut into slices and serve.
Fresh, spring greens are starting to make an appearance at the market again. I love this time at the market, when--after months are heartier fare--it's time to reintroduce lighter, brighter and more peppery flavors onto our plates. I don't do anything terribly creative with this first crop of spring greens; I just pile them into my giant wooden salad bowl, dress them lightly and tuck in.
Lemon and Thyme Dressing
Ginger Miso Dressing
This dressing is more potent, so be sure to use it with assertive flavored greens, such as Wasabi Arugula or Mustard Greens.
Wintry weather always seems to bring the threat of sniffles and colds. Whenever possible I like to let food be my medicine, and this soup--which is quite literally the easiest soup I've ever made--is a double dose of healthy goodness, nourishing the gut and boosting the immune system with probiotic kimchi and healing bone broth.
And if you have no time, as I often don't, but still need a hit of something fortifying, I've included an even faster method that's speedier than instant ramen.
Instant Kimchi Soup
The flavor of citrus in this dish gives a lift to the roasted vegetables that's particularly nice at this time of year. I like to serve it for Sunday lunch since it's quick to throw together but feels worthy of a sit-down meal. Smoke paprika is easy to find in many grocery stores now, but if you can't locate any, just omit.
To give this an Italian flavor instead, use lemon in place of the orange zest, omit the paprika and tuck in a few sprigs of rosemary while the vegetables are cooking.
Spanish Sausage and Sweet Potatoes
In a large baking dish or a baking tray with a rim, add the vegetables and drizzle with oil. Sprinkle over the orange zest, paprika and cayenne, if using. Salt and pepper generously, then toss to coat with your hands.
Nestle the sausages among the vegetables and cover the pan with a sheet of foil. Bake for 35 minutes, then remove the foil and stir the vegetables gently. Continue cooking for another 10-20 minutes, or until the vegetables are very tender (this will depend on the size of your vegetables and how closely packed they are; a crowded dish will require extra cooking time for soft roasted potatoes).
Serve with a side of greens or a hearty winter salad.