At the farmers market I usually end up buying too much of something, and the frittata is a cooking trick I use to get it all eaten up before it goes bad. It’s stupid easy to prepare, and you can make it fancy or keep it simple.
I love healthy pasta recipes. They are usually quick to prepare, filling, and they make great leftovers. I’m always on the hunt for a new veggie combo or a simple and tasty sauce to dress a pasta. Lucky me, this recipe has both.
The temperature has dipped below 85 degrees, and that can only mean one thing in Houston: Fall has arrived. I know what you northerners are thinking, and you are probably right. Sixty-five degrees is hardly bundle-up weather, but in Houston it can still elicit the desire for wool socks and bowls of thick and steaming autumn stews.
I’m all about no-cook recipes right now. It’s been brutally hot and humid here and the last thing I want is to apply more heat by cranking up the stove. I found this recipe on Real Simple and adapted it below.