Isn’t it great when you get invited somewhere and get to take a doggie bag home (assuming the food was worth carting away)?
I was invited to a lunch my son prepared over the weekend and everything he served was worth carting away! It was a seemingly simple but delicious menu because it was all seasoned and cooked to perfection…grilled chicken breast, pasta salad with a fresh pesto sauce and an assortment of grilled veggies: eggplant, mushrooms, zucchini, onions and eggplant.
My doggie bag included the yellow peppers, zucchini and eggplant. I also had about 6-8 tomatoes at home that were ‘just’ ripe so today I decided to slow roast them with a couple of cloves of garlic.
Time for lunch.
How about eggplant, roasted tomato and Wasa toasts spread with hummus and a squeeze of roasted garlic? Oh, yeah!
Ooh…is it dinner time already?
Well, you didn’t think I wasn’t going to insert pasta somewhere in this…did you? This started out as a spaghetti fritatta but, as kitchen mishaps go, it kind of stuck to the pan and didn’t flip well…so let’s just call it scrambled egg pasta and zucchini or something like that. The important thing is it could not have been tastier!
Recipe for fritatta (serves 2)
1-1/2 pre-grilled zucchini cut up
2 roasted garlic cloves squeezed out
3 quartered marinated artichokes chopped
3 eggs (you may want to add another)
4 ozs spaghetti
1/2 cup mixed shredded Italian cheese (mozzarella, fontina, parmesan, etc.)
a generous amount of grated fresh parmesan
S&P (lots of black pepper)
• Cook spaghetti and drain.
• Heat zucchini, garlic, artichokes and parsley in a little olive oil in a skillet.
• Add spaghetti.
• Add eggs and cheese and mix thoroughly.
• Cook over medium heat (or as you normally cook an omelet or fritatta).
Note: Invert on plate and turn over back into pan for finishing or put in oven.
Serve with whole roasted tomato, another sprinkle of parmesan and a grind of black pepper.
NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for.
A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!