Two summer recipes you can (really) roll with

Whether you're cooking for two or ten.

We haven’t had guests at the farm for the last week or so, but I still can’t help cooking for four and, hey, sometimes 8! However, this default always seems to make dinners and lunches during the week a lot easier in the long run. Be warned (and charmed!) my food photography this week is not so grand, but I’m happily living in a construction zone, so we’ve all gotta roll with it.

On a Sunday, I roasted a pork shoulder over peppers with garlic, fennel seed, and thyme. I shredded the meat and stirred in chickpeas and then spooned it into bowls with briny feta cheese and fresh cilantro for dinner. After that, the pork worked its way into a variety of lunches throughout the week—stuffed into warm tortillas with avocado, thinly sliced white onion and sour cream. And by Friday, it was GONE.

On another night, I took the opportunity to salvage what my friend Helen and I call “a veg on the edge night.” I chopped up some mushrooms about to pass their due, the last quarter head of cabbage, some questionable scallions, the remains of a zucchini and some broccoli on its last legs. I browned the mushrooms first, then added the cabbage to char, and the rest of the vegetables along with some garlic and grated ginger. Right as the were done cooking, I stirred in some soy sauce I mad mixed with sesame oil, lime juice, and brown sugar and tossed it all together with some fresh udon noodles. Chad was whisked away on a fishing expedition, so I ate it solo watching Persuasion on Netflix. Dream night! Is anyone else as obsessed with Dakota Johnson as I am?

The following night I oven roasted some salmon and we ate it with the rest of the noodles. Neither of us were particularly hungry, so there was salmon left to make cakes with. So I did. Flake salmon into a bowl, add a tablespoon of Dijon, some mayo, panko, scallions, salt and pepper, form into patties and fry for three minutes a side. I served them over green goddess dressing with a side of smashed potatoes.

Which brings me to “A Sunday Frittata” a perfect way to use whatever is left in your fridge to start you week anew. I used the leftover smashed potatoes, and onion, some more of that feta cheese and yes, I made it pretty and topped it with a zucchini and some herbs.

Please see the recipe from my book Colu Cooks: Easy Fancy Food. I’ve also shared a recipe for Green Goddess dressing, because it’s not only delicious with salmon, but spooned on top of leftover frittata, which is what I had for breakfast.

A Sunday Frittata

INGREDIENTS

8 large eggs

1⁄4 cup (60 ml) heavy cream or half-and-half

Kosher salt and freshly ground black pepper

1⁄4 cup (1⁄2 stick/55 g) unsalted butter

1 small yellow onion, thinly sliced

2 cups (60 g) roughly chopped wiltable greens, such as arugula, kale, or spinach (optional)

1 to 1⁄2 cups (128 g to 192 g) additional fillings (see my “Frittata Filling Suggestions” below; optional)

1⁄2 cup (55 g) cheese, such as grated cheddar, mozzarella, or provolone or crumbled feta or goat cheese Handful roughly chopped herbs, such as fresh flat-leaf parsley, dill, or cilantro, for serving (optional)

METHOD

Preheat the oven to 375°F (190°C). In a medium bowl, gently whisk together the eggs

and heavy cream. Season well with salt and pepper and set aside. In a 10-inch (25 cm) cast-iron or nonstick skillet, melt the butter over medium heat. Add the onion and cook until translucent, 4 to 5 minutes. Season with salt.

Add your own additions along with the greens, if using either, and cook until everything is gently cooked and the greens have wilted. Once you’ve cooked your fillings, pour in the eggs and turn down the heat to medium-low. Cook for 1 to 2 minutes, until the eggs begin to set. Gently place the pan in the oven and cook until the eggs begin puffing up around the edges, 12 to 14 minutes. Remove from the oven and sprinkle the cheese over the top. Turn the oven to broil. Place the pan under the broiler and cook until the cheese melts and becomes golden, watching it closely to make sure it doesn’t burn, 1 to 2 minutes more.

Remove from the oven and top with roughly chopped herbs, should you like. Cut into wedges and serve warm or at room temperature. Eat all day.

F R I T T A T A F I L L I N G S U G G E S T I O N S :

Vegetables: Roasted mushrooms, potatoes, fennel, red peppers, blanched broccoli rabe, cherry tomatoes, or zucchini.

Meat: A lone cooked sausage, diced ham, a strip or two of crisped-up bacon, or leftover braised pork shoulder. I also once finely chopped a thin, leftover cheeseburger patty and threw it in. It was delicious.

Photo by Tara Donne. Styled by me.

Green Goddess Dip with Celery Leaves Instead

1 clove garlic, roughly chopped

1/3 cup (75 ml) mayonnaise

1⁄4 cup (60 ml) sour cream or full-fat Greek yogurt

1 medium ripe Hass avocado, pitted and peeled

3 tablespoons fresh lemon juice, plus more to taste

Kosher salt and freshly ground black pepper

Vegetables for dipping, such as little gems, fennel, radishes, asparagus, carrots, green beans, and, of course, potato chips

A NOTE: This is a fantastic snacking dip, but it also will work well alongside grilled or roasted meat and fish or even tossed with new potatoes that have been boiled in well-salted water until tender.

METHOD

In a food processor, pulse together the celery leaves, parsley, chives, dill, anchovies, and garlic until finely chopped. Transfer the mixture to a medium bowl and stir in the mayonnaise, sour cream, and the avocado and mix together until everything is smooth and well combined.

Stir in the lemon juice and season with salt and pepper. Taste and adjust seasonings, accordingly adding more lemon juice and salt to your preference.

A NOTE: This is a fantastic snacking dip, but it also will work well alongside grilled or roasted meat and fish or even tossed with new potatoes that have been boiled in well salted water until tender. And now you know, also a frittata.

If you have any recipes ideas that you can stretch. Drop them in comments. If you make a frittata, let me know!

See you soon!

Love,

Colu