In my fridge, I had: one leek [left over from Healthy Shrimp Pasta], cherry tomatoes [that were almost past their prime], a ton of eggs [a recent photography assignment was to capture the perfect white of an egg through a technique called bracketing], & all kinds of cheese [left over from my Four Cheese Caramelized Onion Frittata].
What easier, more versatile dish to make then another frittata?
Leek & Tomato Frittata [based off Martha Stewart's recipe]
Heat 2 tbsp olive oil in an oven-proof skillet over medium heat. Throw in
This is one of my two favorite soups (the other is carrot ginger soup), courtesy of Ms.Martha Stewart. I just realized I never posted this recipe!
Heat oil in a saucepan over medium heat. Add garlic, chilies or crushed red pepper, salt, coriander, and caraway; cook until just softened, about 3 minutes.
Stir in chickpeas, tomatoes, roasted red peppers, and stock. Simmer, stirring often, for 30 minutes. Let cool slightly.
Working in batches, puree soup in a blender or with an immersion blender. Rewarm if necessary. Divide among bowls, and top each with a dollop of sour cream and a sprig of parsley.
Notes: I haven’t been able to find caraway seeds anywhere, so I leave these out. The soup is still full of flavor! In addition, I use a home-roasted red pepper in lieu of the jarred kind. Lastly, I use chicken broth instead of stock, simply because TJ doesn’t carry stock. This can easily be made vegetarian by using vegetable broth instead of chicken broth
To come this week:
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