Dessert = Greek Honey Yogurt with Organic Strawberries.

Dessert = Greek Honey Yogurt with Organic Strawberries.

Zucchini, Pea, and Mushroom Frittata

Made this for breakfast this morning.  Used the leftover zucchini from last night that had been marinated in olive oil, balsamic vinegar, and spices.  First, I sauteed the fresh garlic, and red onion in butter, and then added in the sliced button and crimini mushrooms.  Then I added the leftover zucchini and the peas that I’d steamed while prepping the other veggies.  Next the fresh lemon thyme and marjoram were sprinkled across the top.  I beat the eggs with some cream and poured them over the top of the veggies.  Cooked for a bit and then added crumbled feta and shredded sharp cheddar.  Popped under the broiler to finish the top.  Served it up with a ramekin of honey greek yogurt and fresh organic strawberries.  Mmmm.  I was going to add an Anaheim pepper to the frittata, but skipped it.  It was good, but yeah…shoulda added that pepper…making mental note.

Dinner: Foraged in the veggie drawer and found asparagus, carrots, red onion, celery, and bok choy. Stir fried these lovelies in a combo of Orange Oil & Asian Chili Oil with a spice blend of smoked garlic, lime, sea salt, and rainbow pepper. Tossed in the leftover sticky rice and heated through. Served the stir fry with a pile of chopped cilantro and a lime wedge. Also plated up with pan-fried salmon. For dessert, Greek honey yogurt with organic raspberries.

Dinner: Foraged in the veggie drawer and found asparagus, carrots, red onion, celery, and bok choy. Stir fried these lovelies in a combo of Orange Oil & Asian Chili Oil with a spice blend of smoked garlic, lime, sea salt, and rainbow pepper. Tossed in the leftover sticky rice and heated through. Served the stir fry with a pile of chopped cilantro and a lime wedge. Also plated up with pan-fried salmon. For dessert, Greek honey yogurt with organic raspberries.

Plating It Up

"There’s no greater gift than being able to cook well for your family. It’s got to be one of the greatest accolades in the world." - Marco Pierre White

My name is Marcy Bothwell, I'm a home cook who finds joy in plating up pretty and yummy food. Nom, nom, nom.