Here is another favorite frittata. Keep in mind that the cheese can be switched up along with other vegetables as well. This recipe is from the Orangette blog.

• 3 1/2 Tbsp. olive oil, divided
• 1 small red onion
• 4-5 oz. lacinato (also known as dinosaur) kale
• 7 large eggs
• 2/3 cup shredded sharp cheddar cheese, such as Black Diamond
• 1/2 tsp. Italian seasoning
• 1/4 tsp. salt, plus more to taste

Preheat the broiler of your oven.

In a 10-inch heavy ovenproof skillet warm 2 tablespoons of the olive oil over medium heat. Add the onion and cook, stirring frequently, until soft and translucent but not browned. Add the kale, 1 tablespoon of the oil, and a pinch of salt, and stir until just wilted. Reduce the heat to low, cover the pan, and cook for 15 minutes, stirring occasionally. The kale should be very tender, and the onions should have taken on a rosy brown color. Set aside.

Break the eggs into a medium bowl, and beat them well with a fork. Add the cheese and salt, and beat again to blend. Add the kale and onion mixture, tempering, and beat to mix well.

Wipe any burnt bits from the skillet, and add the remaining ½ tablespoon oil. Place the pan over low heat. When it is warm, pour in the egg mixture. If necessary, use the fork to gently push the kale around a bit, so it is evenly distributed. Cook over low heat until the bottom of the frittata is lightly browned – tease the edge up with a heatproof spatula and peek underneath – and the top looks mostly set.

Remove the pan from the heat and slide it under the broiler until the top is nicely browned, 30-60 seconds. Don’t walk away from it while it’s under the broiler; it cooks very quickly.

Cut into wedges, and serve warm or at room temperature, with additional salt, if needed.

Serves 4-6

The peppery taste of the arugula with the sweetness of the pears and the crunch of sunflower seeds is delicious. This recipe is from Better Homes and Gardens.

• 2 
red Bartlett pears
• 12 
cups arugula (about 8 oz.)
• 1/3
cup dry roasted, salted sunflower kernels
• 2
ounces Parmesan cheese, shaved
• Shredded lemon Peel (optional)

Lemon Vinaigrette

• 1 tablespoon lemon peel
• 1/3
cup lemon juice
• 1 
teaspoon sugar
• 1/2
teaspoon kosher salt
• 3/4
cup extra virgin olive oil

For vinaigrette: In bowl combine lemon peel, lemon juice, sugar, and kosher salt. Gradually whisk in olive oil. I like to put this into a dressing bottle.

Transfer 1/4 cup of the vinaigrette dressing to large bowl. Quarter, core, and seed pears. Cut each quarter in thin slices; add to dressing in bowl. Let stand for 15 minutes.

Add arugula to pears; toss lightly to coat. Transfer to serving platter. Top with sunflower kernels, Parmesan, and lemon peel. Serve with remaining dressing. Cover and refrigerate remaining vinaigrette up to 1 week.

Makes 8 servings

Here’s nice cool salad for hot summer day.

• 8 ounces pasta
• 3/4 cup diced celery
• 1 cup cherry tomatoes, halved
• 2 12 ounce can solid white albacore tuna, flaked
• 3/4 cup shredded carrot
• 1/3 cup sweet relish
• 3/4 cup Miracle Whip
• 1/2 teaspoon garlic salt
• 1/2 teaspoon celery seed
• Crispy lettuce leaves

Prepare the pasta according to the package. Drain and rinse with cold water.

Mix in the rest of the ingredients into the pasta.

Lay lettuce leaves on plates and top with the tuna salad.

Serves 4-6

This dish is a bit of work, but it’s really worth it; creamy and delicious. This recipe is from one of my favorite cookbooks Chicken and Egg.

• Two 14-ounce cans reduced-sodium chicken broth
• 2 boneless, skinless chicken breast halves (about 12 ounces total)
• 1/4 teaspoon saffron threads
• 3 tablespoons unsalted butter
• 1/2 cup finely chopped shallots (3 large)
• 2 garlic cloves, minced
• 1 cup Arborio rice
• 8 ounces asparagus spears, trimmed and cut diagonally into 1-inch pieces
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 1/2 cup grated Parmigiano-Reggiano cheese

Pour the chicken broth into a medium saucepan and add the chicken breasts. Bring to a boil over medium-high heat. Reduce the heat and simmer, partially covered, for 8 to 10 minutes or until the chicken is no longer pink in the center. Remove the chicken to a plate and let cool for 10 minutes. Add enough water to the broth so you have 3 1/2 cups; set aside. Shred the chicken.

Toast the saffron in a large saucepan over low heat for 2 minutes or until slightly darker in color, stirring constantly and being careful not to let the saffron burn. Transfer to a plate to cool.

Bring the broth to a simmer over low heat and cover. Melt 2 tablespoons of the butter in the same large saucepan that you used for the saffron over medium heat. Cook the shallots and garlic for 1 minute or until fragrant. Stir in the rice, coating the grains with the butter, and cook for 1 minute, stirring constantly. Crush the saffron and add it to the rice along with 1/2 cup of the hot broth. Cook until the liquid has been almost completely absorbed, stirring.

Continue to add the broth, 1/2 cup at a time, cooking and stirring until 2 cups have been added, adjusting the heat as necessary to keep the rice mixture simmering. Stir in the asparagus. Continue adding broth until 3 cups have been added. Stir in the chicken, salt, and pepper and keep adding broth until the mixture is creamy and the rice is tender but slightly firm in the center. Stir in the remaining tablespoon of butter and 1/4 cup of the Parmesan. Serve sprinkled with the remaining 1/4 cup Parmesan.

Serves 4

For those days before summer when there is a chill in the air, nothing is better than soup. This recipe is from The Ultimate Soup Cookbook.

• 2 tablespoons olive oil
• 1 leek, white part only, cleaned well, cut into thin strips
• 1 small onion, chopped
• 1 carrot, thinly sliced
• 4 garlic cloves, chopped
• 1/2 teaspoon fennel seed
• 2 tablespoons chopped fresh parsley
• 2 slices prosciutto, trimmed of fat and cut into thin strips or chopped
• 5 1/2 ounces Swiss chard, spinach, spring greens, or a mixture, finely shredded
• 3 small ripe tomatoes, cored, seeded, and diced
• 6 cups chicken or vegetable stock
• Pinch of crushed dried red chiles (optional)
• Salt and black pepper
• 1 15 ounce can white kidney beans, drained and rinsed
• 4 tablespoons grated Parmesan cheese

Heat oil in a large saucepan over medium heat. Add leek and onion and sauté 5 minutes or until slightly softened. Add carrot, garlic, fennel seed, parsley, and prosciutto and sauté 5 minutes.

Stir in greens and tomatoes and cook, covered, 2 minutes or until slightly softened. Add stock and chiles, if desired, beans and season to taste with salt and pepper. Bring to boil, then reduce heat and simmer 5 minutes or until greens are just tender.

Ladle soup into a bowl and top with the Parmesan cheese.

Serves 4-6

The Easter Bunny would approve of this recipe that features carrots, chicken and dill. I think the next time I make it I will add some peas as well. The recipe is from the book Chicken and Egg, A Memoir of Suburban Homesteading with 125 Recipes.

Cobbler

• 4 tablespoons unsalted butter
• 1 large onion, coarsely chopped
• 2 medium carrots, sliced 1/4 inch thick
• 3 garlic cloves, minced
• 1/3 cup all-purpose flour
• 1 1/2 cups reduced-sodium chicken broth
• 1/2 cup half-and-half or milk
• 2 teaspoons fresh lemon juice
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 2 cups shredded or chopped poached chicken (I used a rotisserie chicken)
• 2 tablespoons chopped fresh dill

Biscuits

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 tablespoons cold unsalted butter, cut up
• 1/2 cup milk
• 1/2 cup shredded sharp cheddar cheese
• 1 tablespoon chopped fresh dill

To make the cobbler: Melt the butter in a large saucepan over medium heat. Add the onion and cook for 3 minutes or until it begins to soften, stirring occasionally. Add the carrots and cook for 2 minutes. Stir in the garlic and cook for 30 seconds or until aromatic. Stir in the flour and cook for 1 minute. Whisk in the broth, half-and-half, lemon juice, salt, and pepper. Bring to a boil, reduce the heat, and simmer for 5 minutes or until the vegetables are crisp-tender, stirring occasionally. Stir in the chicken and dill, and set aside.

To make the biscuits:  Preheat the oven to 400 F. Butter an 11-by-7-inch glass baking dish or coat with nonstick cooking spray. Pulse the flour, baking powder, and salt in the food processor until blended. Add the butter and pulse until the butter is the size of blueberries (I did this process with my hands). Pour in the milk and pulse until a moist dough forms. Stir in the cheese and dill.

Bring the chicken and vegetables to a boil over medium heat. Pour into the baking dish. Drop the biscuit dough in six mounds over the chicken mixture.

Bake for 25-30 minutes or until golden brown and bubbly and a toothpick inserted in the center of the biscuits comes out clean. Serve immediately.

Serves 8

An old standard updated with the addition of mushrooms and kale. This yummy version is from The Beekman 1802 Heirloom Cookbook.

• 3/4 pound kale, stems cut from leaves (about 5 1/2 cups)
• 8 ounces elbow macaroni
• 1/2 ounce (1/2 cup) dried porcini mushrooms, rinsed
• 3 tablespoons olive oil
• 4 garlic cloves, minced
• 3/4 pound cremini mushrooms, halved and thinly sliced
• 1/4 teaspoon dried thyme
• 1/4 teaspoon rubbed sage
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 1/2 teaspoons sweet smoked paprika
• 1 teaspoon salt
• 2 1/2 cups (10 ounces) shredded sharp Cheddar cheese
• 2 tablespoons unsalted butter
• 1/2 cup panko bread crumbs

In a large pot of boiling salted water, cook the kale for 5 minutes. With a slotted spoon, transfer the kale to a colander (keep the pot of cooking water at a boil). Run the kale under cold water to stop the cooking and then drain and squeeze out any liquid. Coarsely chop.

Add the macaroni to the boiling kale-cooking water and cook according to package directions. Drain.

Meanwhile, in a small bowl, combine the dried porcini with 1 cup warm water. Let stand until the mushrooms have softened, about 20 minutes. With your fingers, lift the mushrooms from their soaking liquid, leaving the grit behind. Line a fine-mesh sieve with paper towels, a paper coffee filter, or cheesecloth. Pour the mushroom-soaking liquid through the sieve into a bowl. Reserve the liquid. Coarsely chop the mushrooms.

Preheat the oven to 350F. In a 5-quart Dutch oven or other large, heavy-bottomed pot, heat the oil over medium heat. Add the garlic and cook, stirring frequently, until tender, about 2 minutes. Add the porcini and cremini mushrooms, thyme, and sage and cook, stirring occasionally, until the mushrooms have wilted and released their juices, about 5 minutes.

Stir in the flour and cook for 2 minutes. Add the mushroom-soaking liquid, milk, paprika, and salt and cook, stirring occasionally, until the mixture has thickened, about 5 minutes. Remove from the heat and stir in the cheese until melted. Add the macaroni and kale and toss to coat.

Transfer the mixture to a 9 X 13-inch glass baking dish or individual ramekins.

In a small skillet, melt the butter over medium heat. Add the panko and toss to coat. Scatter the butter crumbs over the mac and cheese. Bake for 30 minutes, or until the sauce is bubbling and the top is crunchy and golden brown.

Serves 8

This is our favorite new frittata. If you like caprese salad then you’ll love this dish. We like to have this with some light sour cream on top and a side salad. The recipe is from Eggs, fresh, simple recipes for frittatas, omelets, scrambles and more.

• ½ bunch fresh basil, about ½ cup
• 1 cup cherry tomatoes, halved
• ¼ pound fresh whole-milk mozzarella cheese, diced
• Kosher salt
• Freshly ground pepper
• 10 eggs
• 1 tablespoon cream or milk
• 1 tablespoon extra-virgin olive oil

Preheat the oven to 425 F. Reserve about 2 tablespoons of the basil leaves and cut the remaining leaves into thin ribbons. Transfer the cut basil to a bowl and add the tomatoes, mozzarella, and a pinch each of salt and pepper. Stir well and set aside for 10 minutes.

In a bowl, whisk together the eggs, cream, and a pinch each of salt and pepper.

Warm the olive oil in a 10-inch ovenproof nonstick frying pan over medium-low heat. Add the egg mixture and cook, stirring gently, until the eggs begin to set but do not begin to scramble. Gently stir in the tomato-mozzarella mixture. Cook the eggs, undisturbed, until they begin to set around the edges, 2-3 minutes more. Transfer the frying pan to the oven and bake until the eggs are set around the edges and just firm in the center, about 5 to 8 minutes more.

Loosen the sides of the frittata with a spatula and hold a platter over the top of the pan. Holding the sides with hot pads, invert the frittata onto the platter. Cut into wedges, garnish with the reserved basil, and serve warm or at room temperature.

Serves 4-6

A satisfying Irish soup that’s creamy without having milk or cream in it. I found this recipe in Tom Valenti’s Soups, Stews, and One-Pot Meals.

• 3 tablespoons unsalted butter
• 4 large leeks, white part plus 3 inches of green, split lengthwise, diced, and washed well
• 2 large Spanish onions, peeled and coarsely chopped
• Course salt
• Freshly ground black pepper
• 2 cloves garlic, smashed and peeled
• 3 sprigs fresh thyme
• 1 bay leaf
• 2 quarts reduced-sodium vegetable or chicken broth
• 2 pounds baking potatoes (about 3 medium)
• Crisp cooked bacon (optional for garnish)

Melt the butter in a large heavy-bottomed pot with at least a 4-quart capacity over medium heat. Add the leeks and onions, season with salt and pepper, and cook, stirring often, until the vegetables are softened, 10 to 12 minutes.

Add the garlic, thyme, and bay leaf. Stir well to integrate the flavors. Pour in the broth and bring to a boil over high heat. Reduce the heat and simmer for about 30 minutes.

While the broth is simmering, peel the potatoes and cut them into 1-inch dice. Put them in a bowl and cover with cold water. Set aside.

Drain the potatoes, add to the pot, and return the liquid to a boil over high heat. Reduce the heat and simmer until the potatoes are tender when pierced with a thin-bladed, sharp knife, about 20 minutes.

Fish out and discard the thyme sprigs and bay leaf. Working in batches, puree the soup in a blender (or use a hand blender in the pot being very careful of hot splatter) until thick and creamy. Season with salt and pepper.

To serve top with bacon if desired. May also be served cold.

Serves 8

A lovely way to serve baby carrots. This recipe is from the cookbook Vegetables From an Italian Garden.

• 1 3/4 pounds baby carrots, trimmed
• 3 tablespoons butter
• 1 tablespoon olive oil
• 1 clove garlic, peeled
• 2 tablespoons mixed herbs, such as parsley, basil and marjoram, chopped
• 4 tablespoons heavy cream
• Salt and pepper

Bring a pan of lightly salted water to a boil. Add the carrots and cook for approximately 5 minutes, until just tender.

Melt the butter with the oil in a skillet. Add the garlic clove and cook over low heat, stirring frequently, for a few minutes, until golden brown. Remove the garlic and discard.

Add the carrots to the pan and cook for a few minutes, then add the chopped herbs, season with salt and pepper, and stir in the cream. Simmer gently for 10-15 minutes, until the sauce has reduced. If the sauce seems a little too thick, stir in a little lukewarm water or milk. Remove from the heat and serve warm.

Serves 4