Zucchini-Tomato Frittata

I made this for dinner last night. It was very good and super easy (especially if you have all the eggs that you need and don't have to go to the store). I only put one zucchini in and it was plenty.

Zucchini-Tomato Frittata

Serves 8
Created by Art Smith

Serve a breakfast treat straight from the garden! This Italian take on the omelet features fresh vegetables that you've probably got growing right now. So raid the backyard and cook up something special this morning!

Ingredients:

• 8 eggs , beaten
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons minced chives or green onion
• 2 tablespoons extra-virgin olive oil
• 2 zucchini , thinly sliced
• 1/2 cup thinly sliced Vidalia onion
• 1 medium tomato , peeled and chopped
• 1 clove garlic , minced

Preheat the oven to 350°F. In a medium bowl, whisk together the eggs, Parmesan cheese, salt, pepper and chives. Set aside.

In a 10-inch ovenproof non-stick skillet, heat 1 tablespoon of oil over medium heat. Cook half the zucchini slices until tender, about 3 minutes, then move them to a small bowl. Repeat with the rest of the zucchini and reserve. Add the remaining tablespoon of oil to the skillet and cook the onions, tomato and garlic for 5 minutes, or until the onions are tender. Return the zucchini to the skillet, evenly distributing it. Add the egg mixture, and cook for 3 minutes, or until the bottom of the frittata is just set.

Place the frittata in the oven and bake for 12 to 15 minutes, or until it is completely set and golden brown. Invert it onto a plate, cut into slices and serve.

From Back to the Table by Art Smith

Nutritional Information:
127 calories, 9.2 grams fat, 2.5 grams saturated fat, 217 mg of cholesterol, 246 mg sodium, 3.1 grams carbohydrate

Tomato Season: Provencal Summer Potato Gratin

Provençal Summer Potato Gratin by Martha Rose Shulman

(from NYTimes Well section)

You can use almost any type of potato for this savory gratin. I know because I recently made it with odds and ends that had been sitting in my pantry for a little too long. They included a russet, a few Yukon golds and some fingerlings.

2 garlic cloves

Extra virgin olive oil

2 1/2 pounds tomatoes, peeled and sliced

2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme

Salt and freshly ground pepper to taste

2 pounds potatoes, peeled if desired or scrubbed, sliced about 1/4 inch thick

1 or 2 sprigs rosemary

2 ounces Gruyère cheese, grated (1/2 cup, tightly packed)

1. Preheat the oven to 400 degrees. Cut one of the garlic cloves in half, and rub a 3-quart gratin or baking dish with the cut half. Oil the dish with olive oil. Mince the halved garlic along with the remaining garlic, and toss with the tomatoes. Add the thyme, and season to taste with salt and freshly ground pepper.

2. Make a layer of half the potato slices, slightly overlapping the layers, and season generously with salt and pepper. Layer half the tomatoes over the potatoes. Place the rosemary sprig(s) on top. Repeat the layers with the remaining potatoes and tomatoes. Be sure to season each layer generously. Pour any juices left in the tomato bowl over the vegetables.

3. Bring 1 cup of water to a boil, and carefully pour into the baking dish. Bake 45 minutes, checking and pressing the potatoes down into the liquid after 30 minutes. Remove from the oven, press the potatoes down into the liquid in the dish and sprinkle on the cheese. Bake another 30 to 45 minutes, until most of the liquid has been absorbed by the potatoes and the gratin is lightly browned. Serve hot or warm.

Yield: Serves four to six.

Advance preparation: The gratin can be assembled several hours before baking. It doesn’t have to be served hot, so you can bake it an hour or two ahead and serve it warm.

Pasta with Roasted Tomatoes

I made this last week for dinner. We had talked about going out to eat, but I just really wanted to stay home and eat some of our yummy tomatoes. My kids even liked it. I think I got it from Rachel Ray.



Pasta with Roasted Tomatoes

ingredients:

1 pound pasta cavatappi or orecchiette

Salt

2 pints grape tomatoes

2 cloves garlic, grated

A few drizzles of extra-virgin olive oil (EVOO)

Freshly ground black pepper

20 leaves fresh basil, roughly chopped or torn

1 cup grated Parmigiano Reggiano



preparation:

Preheat oven 425°F.Place a large pot filled with water over high heat and bring up to a boil to cook the pasta. Once boiling, add some salt and the pasta, and cook until al dente according to package directions. Reserve about a 1/2 cup of the cooking liquid before draining the pasta.While the water is coming up to a boil to cook the pasta, place the tomatoes on a cookie and grate the garlic over them.Drizzle with some EVOO and season with some salt and pepper. Transfer cookie sheet to the oven and roast tomatoes for 8-10 minutes or until the tomatoes start to burst. Remove from the oven, discard the garlic cloves and transfer roasted tomatoes to a large serving bowl. Add the reserved pasta water and, with a potato masher or a fork, lightly smash the tomatoes. This is a great job for a K.H. (kid helper)!Add basil, drained pasta and Parmigiano cheese and toss to coat.Toss to combine, taste and re-season with some salt and pepper then serve.

Yields 4 servings