For Mother's Day I hosted a family brunch and made a big ol' frittata which everyone enjoyed with fresh fruit, a slice of buttered cornbread, and delicious hot coffee.

1/2 onion, chopped
1/2 orange bell pepper, chopped
1 tomato, chopped
8 sun-dried tomatoes, sliced
8 eggs, beaten
sea salt and black pepper
1/4 cup cheddar cheese, grated
4 marinated portobello mushrooms, sliced
1/4 cup soft goat cheese, crumbled

In an oven-proof frying pan (or cast iron pan), heat some butter and olive oil. Fry the onion and peppers until translucent. Add the fresh tomato and sundried tomato and cook a few minutes, seasoning with a little salt and pepper.

In a medium bowl, beat all the eggs together with some salt and pepper (I also added a splash of milk). Mix in the grated cheese. Pour over vegetables in the frying pan and cook a few minutes without stirring. Meanwhile, distribute mushrooms and goat cheese over the top. When the edges of the eggs are able to pull away from the pan (about 5 minutes over medium-low heat), place the pan in the oven on the center rack and broil for 5 minutes.


For lunch, eat a slice stuffed into a pita with greens, or enjoy with a salad. To turn this into a dinner, serve with steamed veggies or sauteed rapini and boiled or roasted baby potatoes.

Serves 8.

NOTE
If you don't have marinated portobello mushrooms, use marinated button mushrooms (maybe 20 or so). But if all you have is regular mushrooms, saute in butter in a separate pan, then add to the frittata along with the goat cheese before broiling.

VARIATIONS
I think this would also work great with any of: 
spinach, arugula, feta, dill, shallots, leftover steamed potato

Put noodles on to cook. I used corn linguini, though I can picture this dish with any noodle you love.

Cut the zucchini in half lengthwise, then cut into half-rounds about 1/2 cm thick or less. Heat 1 Tbsp oil on a pan, and saute zucchinis plus whole garlic cloves over medium heat for a few minutes.

Cut off and discard the stems of the shiitakes. Add the other Tbsp of olive oil to the pan along with the mushrooms. Season with salt and pepper, and saute another 5 minutes, until cooked and lightly browned.

When the noodles are cooked, drain and add to the pan. Toss everything together. You may want to add another dash of salt of pepper, or a drizzle of olive or flax oil. Serve onto two dishes and dot with the goat cheese.

Serves 2.


VARIATION: Tomato Basil
Make a mixture of chopped tomato and minced fresh basil, stir with crumbled goat cheese, and top the noodles with this mixture.

Place quinoa in a small pot and add 1 1/2 cups of water, the currants, and a pinch of sea salt. Bring to a boil, lower to simmer and cook covered for 20 minutes.

Meanwhile, chop the tomato and herbs. Set aside. In a dry pan, lightly toast the slivered almonds, then set aside.

When quinoa is done, fluff with a fork and stir in butter. Transfer to a large serving bowl and add tomato and herbs. Squeeze the lemon juice over all, add another sprinkle of sea salt, and toss together. Garnish with almonds (can also use raw walnut pieces).

Serves 3.

Springtime... soup time! And green soup, to boot.

2 Tbsp extra virgin olive oil
1 onion, diced
1 carrot, diced
1 stalk celery, diced
1/2 inch piece of ginger, minced
8 cups vegetable stock
1 1/2 cups dry green split peas, picked over
1/2 tsp each: paprika, sea salt, fresh pepper
1 tsp lemon juice

In a soup pot, heat the oil and cook the onion, carrot, celery and ginger over medium heat, til soft. Add dry peas and stock. Bring to a boil, then reduce and simmer for half an hour. Add remaining seasonings and cook at least 15 minutes more.

Serve with a fresh salad. For a larger meal, serve over rice pilaf, or with a grain salad and mixed greens.

Serves 4 to 6.