More things to do with vegetables.
Find yourself with a pile of produce? Good work. Now what to do with it? Over the last couple of weeks I’ve been dealing with my supplies. Here’s what I’ve been doing.
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Things to do with vegetables – Roasted asparagus
I been using this recipe from Ina Garten for forever. I take a bunch of asparagus and cut off about an inch at the bottom. If they’re thicker on the bottom I use a vege peeler and peel them so they’re uniformly thin from top to bottom. I put them in a large zip top bag and pour the olive oil, salt and pepper. The recipe calls for 30 stalks, If you’re using less adjust the olive oil, salt and pepper accordingly. I rub them so they’re coated and put them on a foil lined, rimmed baking sheet for easy clean up. If they’re thinner they cook faster. Also half way through I rotate the pan 180 degrees. I use the leftovers in an omelette or in scrambled eggs within a couple days. Or you can throw them in a salad. Or eat them as a snack.
Things to do with vegetables – Leftovers? Make Mini-frittatas
I used this Kitchn recipe as the base. I mix the eggs etc. in a four cup measuring cup so I can easily pour them into the muffin tin. I used a twelve cup muffin pan. You have to heavily oil each cup. There is no point in making these if you can’t get them out. Mine stuck so I had to use a large spoon to get them out. Because you’re making small one’s they will cook quicker so I test with a toothpick until it comes out clean. I used 9 eggs (that’s 3/4 of an egg per frittata – calm down), about a tablespoons of filling, I used left over Lyonnaise Potatoes (on the bottom so they get crispy), carmelized onions, left over sauteed (frozen spinach) and a pinch of cheddar cheese. After they’re cool you can freeze and reheat in the microwave.