The Perfect Pantry®

Recipe for spinach and feta phyllo cups {vegetarian}

Mini phyllo cups just might be the best thing that ever happened to appetizers. To be honest, apps aren't really my thing; give me a bowl of hummus or salsa and something to dip, and I'm all set. However, every now and then, especially during the holiday season, I like to present my guests with something a bit more, well... polished, and that's when I turn to phyllo cups. I always have a few boxes stashed in the freezer; each box contains fifteen little cups, which means you don't need a lot of filling, and you can make multiple batches without much more effort. These spinach and feta phyllo cups are one-bite treats (or, for the very dainty, two bites), and offer a burst of flavor without a heavy filling. It takes less time to put them together than it takes to preheat the oven. How easy is that?

Recipe for herb and ricotta frittata {vegetarian, gluten-free}

In Something's Gotta Give -- yes, yes, it's a chick flick, and I love it -- the most romantic scene catches Diane Keaton and Jack Nicholson in their bathrobes, in her kitchen, at night, sharing a pan of eggs by candlelight. I think eggs are romantic, too. Maybe it's because they're warm and familiar, or just so silky soft and sensuous. If you love eggs, here's a simple little herb and ricotta frittata a deux. All you need are eggs, fresh herbs (whatever's left in your garden), creamy ricotta cheese and a bit of sharp Parmigiano-Reggiano, an onion, candles, and two forks. Or, make this as a treat for yourself, and eat it straight from the pan while watching the movie in your bathrobe.

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

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.)

Zucchini pie recipe {vegetarian}

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.

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

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.