Yesterday I picked up my share of vegetables from my CSA, Frog Bottom Farm. In it was two pounds of mixed summer squash (I picked zucchini, barq squash, and beautiful, bi-colored zephyr squash), four beets (with tops still attached), five really long spring onions, a cucumber, a bag of arugula, and a bag of basil leaves.
I decided to use some of the squash, green onions, and basil in a baked egg dish that turned out really well. I had some of the leftovers this morning for breakfast, and I can confirm that baked egg type dishes do, in fact, reheat nicely!
Zucchini, Basil, and Parmesan Egg Bake
It’s sort of like an eggy lasagna.
Recipe for Zucchini, Basil, and Parmesan Egg Bake (Serves 4, more or less):
What you need:
- 8 eggs (preferably cage-free)
- 3-4 slices whole wheat bread
- 1 pound zucchini or summer squash, sliced thinly
- 2-3 green onions, sliced
- 1 handful fresh basil leaves, cut into thin strips
- 1 roasted red bell pepper (jarred works just fine), sliced into strips
- 1 cup grated parmesan cheese
- 2 Tbsp. olive oil
- salt and pepper, to taste
How to do it:
- Preheat the oven to 375 degrees. Heat 1 Tbsp. of the olive oil in a pan over medium heat. When the oil is hot, add the zucchini and saute until the zucchini is cooked through and lightly brown around the edges.
- Use the remaining 1 Tbsp. of oil to grease a 9 x 13 inch baking pan. Beat the eggs in a bowl. Add salt, pepper, the green onions, the basil, and half of the parmesan cheese.
- Arrange the slices of bread in the pan so that the bottom of the pan is covered by a layer of bread. When the zucchini is cooked, layer the zucchini and roasted red bell peppers on top of the bread. Pour the egg-basil-onion-parmesan mixture over everything, allowing the egg to soak down through the bottom layers. Sprinkle the rest of the parmesan cheese on top.
- Bake at 375 degrees until the eggs are set and the cheese is melted. For me, this took around 25 minutes. Let the dish cool slightly, then slice into squares and serve hot.
When it looks like this, it's done!
This dish would also be delicious with caramelized onions, but I was fresh out of those. A nice side dish would be a green salad. We ate ours and then gorged ourselves on local strawberries and blueberries that we bought at the farmers’ market where we go to pick up our weekly CSA veggies
, which is held every Saturday at St. Stephen’s Episcopal Church in Richmond, Virginia. If you can bring yourself to get up early on a Saturday, I heartily recommend the St. Stephen’s Farmers’ Market!
Posted in Food at Home
Tagged barq squash, basil, CSA, egg bake, egg casserole, egg lasagna, eggs, farmers market, frittata, From Bottom Farms, green onions, Italian, local, parmesan, Richmond, squash, vegetarian, Virginia, zephyr squash, zucchini
Another great way to use up whatever odds and ends are left in the kitchen at the end of the week is a nice big pot of curry! This week, I picked up a jar of Patak’s Hot Curry Paste to make my life a little easier.
Image from amazon.com
And it worked! I chopped up potatoes and carrots and threw them into a hot pot with a little canola oil and sauteed them for a few minutes until they were starting to soften. Then I added several tablespoons of the yummy curry paste and a can of diced tomatoes. I cooked a pot of instant brown rice alongside the big pot of bubbling curry. I added my frozen green beans, frozen corn, and a can of chickpeas. When the potatoes were tender, I added the chopped broccoli florets and a few already-cooked leftover green peas and cooked the curry for another five minutes or so. Then I turned off the heat and added about half a bag of spinach and a bunch of chopped green onions, stirring it all together until the spinach wilted. Aaron and I ate the curry on top of the hot cooked brown rice.
Lots and Lots of Vegetables!
I loved eating this because there were so many different colors, flavors, and textures in the bowl, and it makes me feel good to eat a meal with so many different types of vegetables.
I took this picture shortly before I had the idea of adding a few tablespoons of plain nonfat yogurt and a sprinkle of cashew nuts to the top. The yogurt added a lovely creamy texture and a tangy flavor that matched the flavor of the curry nicely. Be careful when adding yogurt to anything that is hot and bubbly, however. It can curdle!
The verdict on the Patak’s Curry Paste is a big thumbs up. It is much easier than me attempting to understand the mysteries of Indian spices, and it tastes very good. Previously, I had either tried to season curries on my own, or bought a jar of Patak’s Cooking Sauce. A jar of the cooking sauce costs about $3.50 and contains enough for about 3-4 servings, but a jar of curry paste costs around $4.25 and contains enough for 10 servings. Since I find that the paste is more cost-effective, that is definitely what I will buy from now on.
Posted in Food at Home
Tagged broccoli, brown rice, carrots, chickpeas, corn, curry, curry paste, easy curry, green beans, green onions, healthy curry, hot curry, patak's curry paste, pataks, peas, potatoes, spinach, tomatoes, vegan, vegan curry, vegetable curry, vegetarian, vegetarian curry, yogurt, yogurt curry