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August 8, 2013

Recipe for zucchini, egg and goat cheese breakfast casserole {vegetarian, gluten-free}

Zucchini, egg and goat cheese breakfast casserole (for any time of day).

As a precaution, for the past few days we've taken to locking our car doors. Here in the country, we usually don't do that -- in fact, people leave their keys in the car, and the car running, in the local supermarket parking lot! -- but it's zucchini season, and we have to guard against the random zucchini deposited on the passenger seat. Yes, it happens, and nowhere -- not the porch, the front stoop, the mailbox or the car -- is safe. One of the recipes in my summer e-book, 23 Zucchini: Fast, fun, easy recipes from The Perfect Pantry kitchen, this zucchini, egg and goat cheese breakfast casserole is a favorite way to cook those gifts of zucchini from gardening friends or the farmers market. Egg and cheese casseroles are an easy go-to for busy weekdays and lazy weekends; enjoy them for breakfast, or with a green salad for lunch or supper. This is quiche without the crust, which makes it a great gluten-free main dish. (Please check out the e-book for many more ideas for cooking with zucchini. The book -- for iPad, Kindle, smart phone or computer -- is fun, inexpensive, and people are saying nice things about it.)

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July 25, 2013

Zucchini pie recipe {vegetarian}

Zucchini pie, picnic and potluck perfect!

While testing zucchini recipes for my new e-book, 23 Zucchini: Fast, fun, easy recipes from The Perfect Pantry® kitchen, I tried some dishes that, although successful, didn't make the final cut, often because they were similar to other recipes in the book. My friend Ann first suggested I include a zucchini pie, and I read through many recipes before I stepped into the kitchen. I decided to make a pie that would hold up well for picnics and potlucks -- something a bit more sturdy than a traditional frittata or egg casserole -- and this version passes the test. It's important to squeeze as much water as you can out of the shredded zucchini before adding it to the egg batter (this short video I made for 23 Zucchini shows you an easy way to do it). If you don't, you'll end up with something more like pudding than pie. You can make this up to a day or two ahead.

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July 11, 2013

Blueberry, apple and basil smoothie recipe {vegetarian}

Blueberry, apple and basil smoothie.

The first time my husband Ted whizzed up this blueberry, apple and basil smoothie, it was Memorial Day weekend, when we'd just planted our basil in the herb garden, and a few leaves needed to be trimmed. On a whim, Ted tossed the leaves into his new blender. Who knew that blueberries and basil could be so happy together? You can use frozen blueberries or fresh, whatever is easiest to find. The fresh herb adds a little savory edge to what would otherwise be a sweet smoothie, just enough but not too much, a bit of brightness that tickles your tongue in a pleasant way. Now, if only we could do something to brighten up the color.

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July 7, 2013

Recipe for egg and cheese casserole with broccoli, leeks, bell pepper and feta {vegetarian, gluten-free}

Breakfast, lunch or supper: egg and cheese casserole with broccoli and feta.

Why don't we cook with leeks more often? There's no denying that every egg and cheese casserole benefits from some onion undertone, but that doesn't always have to come from an actual onion. Shallots, scallions, chives, leeks: each of these alliums lends a particular pizzazz to eggs. Of all, leeks are the sweetest, the most gentle, the most subtle. And, yes, they are the most labor-intensive, thanks to an edible root that sometimes traps soil between the paper-thin layers. Really, though, leeks are easy to prepare for cooking, and they're absolutely worth the work. Trim off the green leaves, and cut off the root. Slice the leek lengthwise, halfway through. Under cold running water, peel back the layers slightly to rinse out any dirt trapped between them, then slice or dice for your recipe. Serve this broccoli, leek, red pepper and feta egg and cheese casserole for breakfast, brunch, lunch, or a light supper. It comes together in less than an hour, or you can make it ahead and store in the refrigerator for up to three days.

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About The Perfect Pantry®

  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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