Mini Zucchini-Tomato Frittatas

These little frittatas make a great breakfast, brunch, or lunch item. They are fairly quick to make, easy, and make use of terrific summer produce. This recipe can be adapted to any season. For example, use Swiss chard and fresh chopped thyme in autumn; or green peas,asparagus, and tarragon in the spring.

On another note, I am leaving town for about 10 days. My husband, my daughter, and I are going to Michigan to visit family, so I won't be updating my farmers market picks. I did go this last Saturday however, and it looks like summer is in full swing. All kinds of melons have shown up, and eggplants are everywhere. I am sure August is going to bring lots of tomatoes, corn, okra, and more summer squash and green beans. Can't wait!!!

Mini Zucchini-Tomato Frittatas
Summer, Makes 12 frittatas

-1 tablespoon extra virgin olive oil
-1/2 red onion, diced
-2 zucchini, cut in half lengthwise and sliced thin
-1 large tomato dice, or 10 grape sized tomatoes quartered
-1/4 cup crumbled feta cheese
-1/4 cup chopped basil
-8 large, farmers market organic eggs
-salt and fresh ground white pepper

Heat the extra virgin olive oil in a large saute pan over medium heat. When hot, add in the onion and saute until beginning to soften and brown, about 3-4 minutes. Add in the zucchini and saute until just tender. Toss in the tomatoes and season to taste with salt and white pepper. Let cool slightly.

Pre-heat the oven to 375 degrees. Line 12 baking cups with muffin papers. Add the crumbled feta and the basil to the cooled zucchini. Whisk up the 8 eggs in a large bowl and fold in the zucchini mixture. Season with a little more salt and pepper.

Divide the frittata mixture up between the 12 muffin cups. Bake in the heated oven until set and slightly brown on top, about 15-20 minutes. Serve hot, warm, or at room temperature.

Welcome Edible SLO

The other day I was purchasing some bulk items at Sunshine Health Food store in Morro Bay and came across a new publication being offered in San Luis Obispo County. Edible SlO, as it is titled, is exactly the kind of local food publication this county has been lacking. I read my first issue cover to cover and am very excited. Edible SLO will be published quarterly and will be covering every aspect of our local food scene such as organic farms, Community Supported Agriculture (CSA), urban and community gardens, chefs that support local farmers, Slow Food movement, Food not Lawn Groups, Farm to School groups, and anything else that supports our local food shed. There is also a section of seasonal recipes (yes, seasonal!)that actually use local foods, along with a resource for the featured ingredient.

I think Edible SLO is just what our local food scene needs to sort of tie us all together. Thank you to Bob Banner, publisher of Edible SLO as well as Hope Dance, for providing a locally published resource that reflects our locavore way of life and beliefs. I am very excited about this and am encouraging you locals out there to check out this magazine. I have included a link under My Favorite Websites, and you can also link to the Edible SLO website via this post. Help support our truly local publications, it is just as important as supporting our local food system. We need local voices.

Warm Apricot and Toasty Goat Cheese Salad with Wild Arugula and Walnuts

Last Saturday some really terrific apricots showed up at the farmers market. They are very small with the largest being about the size of a golf ball. I decided to stuff the apricot halves with goat cheese and then put them under the broiler to slightly brown the top. Paired with some spicy and nutty wild arugula, this salad is probably one of my all time favorites. The arugula is dressed simply to taste with the best quality extra virgin olive oil, balsamic vinegar, coarse salt, and fresh ground white pepper.

Warm Apricot and Toasty Goat Cheese Salad with Wild Arugula and Walnuts
Serves 2-4
Mid Summer

-3-4 apricots, halved and pits removed
-2 ounces goat cheese at room temperature
-1 teaspoon extra virgin olive oil
-1 bunch wild arugula (also known as sylvetta), washed and spun dry
-Best quality extra virgin olive oil and balsamic vinegar
-handful of toasted and chopped walnuts
salt and fresh ground white pepper

Pre-heat the broiler on high

Place the apricots cut side up in an oven proof baking dish. Mix the teaspoon of olive oil into the goat cheese and season to taste with salt and fresh ground white pepper. spoon the cheese into the apricot halves. Place under the broiler and cook until warm and the cheese has begun to brown. Remove from the oven and set aside.

In a large bowl, dress the arugula to taste with extra virgin olive oil, balsamic vinegar, salt, and fresh ground white pepper. Arrange onto plates. Scatter a few walnuts onto each plate and divide the apricots accordingly. I like to drizzle a little more olive oil onto the plate.