tomato
lettuce
eggplant
cucumbers
carrots
peppers
onion
potato
garlic
We went straight for the lettuce with a steak salad - a great way to start the week with fresh flavors while getting to use some of the items that might go bad faster. We did our usual skirt steak salad with balsamic brown sugar dressing cooked down with a small red onion. We also used a cucumber and the previous week's last 3 multi-colored tomatoes. Topped with pepper-coated goat cheese and a few dried cranberries the salad was bursting with fresh flavors.
After spending the week fighting a cold we wanted to get some fresh veggies back in our meals and a frittata sounded like a pretty good way to get there.
Cast Iron Frittata
1 tablespoon of oil
1 tablespoon of butter
6 eggs
2 tablespoons cream/milk
1 onion
1 garlic clove
2 japanese eggplants
1 -2 red peppers
1 small log of goat cheese
1 tomato
parmesan cheese
salt and pepper
Chop onion, red pepper, eggplants and red pepper and garlic. Heat butter and oil in a cast iron skillet until bubbling. Cook onion, red pepper, eggplant until softened. Add garlic and salt and pepper. While the vegetables are cooking, whisk the eggs and cream with a little more salt and pepper. Slice the goat cheese log into 1/4 inch pieces. Once the vegetables have softened, pour the eggs into the pan. Place the goat cheese slices evenly around the pan. Cook over medium high heat for 5 minutes. Very thinly slice the tomato and place on top of the goat cheese. Sprinkle generously with parmesan cheese and a little more salt and pepper. Place under the broiler for 3-4 minutes until golden brown and cooked through.
