I wish I had this technique tip from Saveur last week.
Slicing tiny grape or cherry tomatoes can be time-consuming. So, instead of halving them individually, use the following restaurant trick to slice a dozen in the time it would normally take to slice one.
Arrange grape tomatoes on their sides so that they’re arrayed snugly in the top of the shallow plastic lid of a takeout container.
Place another, identical lid, upside down, over the tomatoes; hold the top lid down firmly. Using smooth, strong horizontal motions, pass the knife between the lids, slicing through the tomatoes as you go.
Talk about throwing everything into a frittata on a Friday night! I got some Mustard Greens in my CSA Friday, and not wanting them to wilt, I decided to saute them in butter and make up a frittata with some of the leftover veggies from last week’s CSA to make room in the fridge. It was quick, simple, and satisfying — and it reheats very well.
First, chop up the Mustard Greens with kitchen shears, and saute them over medium in butter (or, like I do, Smart Balance spread) until just wilted in an overn-proof skillet. I also decided to add in some arugula for good measure.
Then, I added in some minced garlic and a few of the cherry tomatoes I’d had left over from last week’s CSA, smashing them up a bit as I went along.
Meanwhile, whisk together about six eggs with either milk or, like I did, soy creamer and season with salt and pepper. Pour the egg mixture over the veggies.
Cook the eggs over medium-high, lifting up the edges to make sure the eggs spread out evenly in the pan. Next, preheat your broiler and pour some cheese over the top of the frittata before putting it in the oven for 5-7 minutes, or until set in the middle and just starting to brown at the edges (don’t let it burn!)
Once it comes out of the oven, let it cool and firm up for a few minutes before you slice and plate it. You can get four generous portions out of this.
I love, love carrots and pretty much enjoy them raw, cooked, shredded, you name it. The secret ingredient in this sweet recipe? A kick of black pepper at the end. It tempers the sticky butterscotch sauce and rounds out this simple yet luxurious side dish.
1 pound baby carrots, halved lengthwise
2 1/2 TBSP butter
1 1/2 TBSP packed light brown sugar
1/4 TBSP Kosher salt
1 TBSP fresh ground black pepper
In a medium skillet, heat the butter and sugar and salt over medium-high heat, and stir until smooth.
Add the carrots, and toss to coat.
Cover and reduce to medium. Simmer 15 minutes or until tender.
Top with pepper to taste. It really cuts through the sweetness to balance this out into a more complex flavor!
This passed the husband taste test (he who hates butterscotch) so you know it’s the good stuff. Enjoy!