Wednesday, April 8, 2015

New Hippie Spring Asparagus Frittata!

Yay it's finally Spring! Can't wait until everything turns lush and green again. I make this frittata pretty often but when you can get your paws on some young tender asparagus (why did that sound pervy?) this dish can't go wrong. Perfect for brunch or a light dinner and super easy to make. Enjoy and Happy Spring!

Spring Asparagus Frittata:

  • 6 organic farm eggs
  • 1 small bunch asparagus, washed, woody stems removed and cut into 2" pieces.
  • 1 TBSP Dijon mustard
  • 1 TBSP minced fresh chives
  • 1 small shallot minced
  • 2 TBSP olive oil
  • 1 cup Fontina cheese, grated
  • 1/2 tsp sea salt
  • 1/2 tsp freshly ground pepper
  1. Preheat oven to 425 degrees. 
  2. In a large bowl, beat eggs lightly. Mix in mustard, chives, salt and pepper. Set aside.
  3. In a 10"oven proof skillet, saute shallots in oil for 2 minutes under medium heat until softened. Add cut asparagus and saute for another 6 minutes until asparagus is tender but still bright green. Use wooden spoon to arrange asparagus so they are evenly spread around the pan.
  4. Pour egg mixture over asparagus and gently push eggs around with the spoon so they cook. When the eggs are mostly set but the top still has an uncooked layer (about 5 minutes), sprinkle the cheese evenly over the eggs and place in the heated oven. Cook for about 10-12 minutes or until eggs are completely cooked and cheese has melted.
Serves 4

Saturday, April 4, 2015

Delight Magazine Interview!

Hello! It has been a few weeks since I posted a new recipe on the blog but I've been shooting an awesome new cookbook for Page Street Press and the deadline is looming. I've been cooking and shooting non stop but I promise I'll be putting up new recipes asap! In the meantime please enjoy a glimpse of my interview with Delight Gluten Free magazine which came out this spring. Please go out and grab a copy. More soon!

Thursday, March 12, 2015

New Hippie Dijon Roasted Cauliflower!

I'm always looking for interesting ways to cook cauliflower since it's one of my favorite veggies. Roasting it imparts a yummy richness and heartiness that's worthy of a special meal. I would use this as a side dish or toss it with some cooked basmati rice and top it with toasted pine nuts for a zesty main dish. Enjoy!

Dijon Roasted Cauliflower:

  • 1/4 cup olive oil
  • 1 TBSP Dijon mustard
  • juice of 1 lemon
  • 1 large garlic clove, peeled and chopped
  • dash ground thyme
  • 1 large head organic cauliflower, cut into florets
  • 1/4 tsp sea salt
  • freshly ground pepper to taste
  1. Place first 5 ingredients in a mini prep food processor and blend well. 
  2. In a large bowl, toss dressing with cauliflower florets and spread on a large baking sheet. Season with sea salt and pepper. 
  3. Bake at 375 degrees for 20 minutes until tender and golden.
Serves 4 as a side.