Herb and Heirloom Tomato Frittata

Heirlooms are rare this time of year, so take advantage of your local produce and pick 'em in time for your next Sunday brunch - perhaps Christmas or New Years? The cast-iron skillet showcases gorgeous hues of oranges and reds. Wake up your loved ones this weekend with the smell of fresh basil and sizzling on the stove.

Makes 6 servings

2 tablespoons olive oil 2 tablespoons butter, cubed 6 large eggs 3 tablespoons finely grated Parmesan cheese 3 tablespoons grated gruyere cheese 3-4 sticks asparagus, cut into 3-inch pieces on the diagonal 1 garlic clove, minced 1 tablespoon chopped pistou basil Handful of green basil Sea salt and freshly ground black pepper 1 1/2 pounds ripe heirloom tomatoes (mixed colors & sizes), cut crosswise into 1/4 inch slices

1. Preheat oven to 350 degrees.

2. Heat oil in a large skillet over medium-high heat. Lightly beat eggs in a medium bowl. Stir in sausage, cheese, pistou basil and garlic, cubes of butter and season with salt and pepper. When oil is shimmering, pour egg mixture into pan and cook until eggs begin to turn golden brown around the edges. Arrange tomato slices, asparagus and basil leaves on top of egg mixture. (Some tomato slices may sink.)

4. Transfer skillet to oven and bake frittata until eggs are just set in the center, 10-12 minutes. Using a heatproof spatula, loosen frittata from pan and slide onto a warm plate. Slice and serve warm or at room temperature.

adapted from f for food

Brussels Sprout Hash

I'm all about brussels sprouts this season. Camille Styles' latest 10 best brussels sprout recipes was my calling for the next best side dish for your Thanksgivukkah (or breakfast) table, thanks to a pick from Joy the Baker.  The hash is light yet flavorful, and its earthiness drives the dish home, especially if you add cremini mushrooms. Plus, leftovers call for a lovely breakfast hash with a fried egg on top. This one's a winner!

brussels sprout hash

Makes 2 servings

2 tablespoons olive oil
1 small shallot, minced
2 big handfuls cremini mushrooms
1 clove garlic, minced
3 big handfuls brussels sprouts
Salt and pepper to taste
Juice of half a lemon
1 scant tablespoon olive oil
2 large eggs (if making for breakfast - see photo below)

1. Wipe mushrooms with a moist paper towel to remove any excess dirt. Slice mushrooms into quarters. Set aside. Rinse brussels sprouts. Slice sprouts into ribbons by thinly slicing horizontally from top to bottom. Set aside.

2. In a medium skillet, heat olive oil over medium heat. Add shallots and cook until translucent and just browned, about 4 minutes. Add mushrooms and a pinch of salt. Cook down until mushrooms are softened and beginning to brown. Add garlic and cook for one minute more.

3. Add brussels sprout ribbons and increase heat to medium-high. Toss to combine and cook until brussels and mushrooms are softened and extra browned. Remove from heat, add lemon juice, and toss.

4. Fry two eggs in skillet and place on top of each serving, if desired for a post-Thanksgivukkah leftover breakfast.

adapted from joy the baker

Pumpkin Seed Encrusted Chilean Sea Bass

In need of a simple entreé that complements the season and enhances a healthy palette?  Here you go: pumpkin seed encrusted sea bass. The nutty crust matches beautifully with the buttery, delicate fillet -- and it's so simple to make. Five ingredients and five minutes of prep time is all you need for a weeknight dinner amidst a hectic week.

pumpkin seed encrusted chilean sea bass

Makes 2 servings

2 6 oz. fillets chilean sea bass

2 tablespoons pumpkin seeds

1 tablespoon sunflower seeds (optional)

1 tablespoon olive oil

Sea salt and pepper, to taste

1. Preheat oven to 350 degrees. Grease a cooking sheet or broiler pan.

2. In a small bowl, use a muddler to crush seeds with olive oil until combination reaches a thick paste. Add salt and pepper to taste. Spoon seed mixture onto fillets.

3. Cook for 20-30 minutes, or until cooked through.

Rebecca's Pesto Pasta

In honor of my beautiful friend and bride-to-be (this weekend!), here is her recipe for a pesto pasta that'll rock your world and next dinner party. She roasted peppers, onions, eggplant and pine nuts beforehand and added them to the fun-shaped pasta right before serving. I cannot wait to make this again soon!

rebecca's pesto pasta

Makes 8 servings

This recipe relies on your desired taste, not measurement! 

Pine nuts

Basil (a big bunch!)

Garlic

Olive oil

Parmesan cheese, grated

Salt and pepper, to taste 

Parmesan cheese, shaved (to dress the pasta)

Roasted onions, peppers, eggplant, etc...

2 boxes pasta

1. Cook the pasta, according to instructions. Drain and leave aside.

2. Blend basil, garlic and pine nuts in a food processor. Slowly add olive oil while blending until desired consistency is reached. Mix in grated parmesan with a spoon.

3. In a large serving bowl, mix vegetables and pesto into the pasta at room temperature. Add toasted pine nuts and parmesan shavings on top. Enjoy!

Chicken Piccata

Family dinner. The one daily event that I constantly crave from Austin during the school year. There's nothing quite like it; don't you agree?

Our newest family favorite, chicken piccata, has become my mom's signature meal. All five of us love it. That's a huge feat in the Greenstein household.

Last week, my sister and parents were out of town, leaving me and my brother alone in Memphis. I decided to play "mom" and try her recipe for the two of us and my boyfriend, Alex.  It was delish!

This time, we served our piccata with haricot verts (roasted in the oven at 450 degrees on a baking sheet) and oven fried japanese eggplant from Gary's Garden (dunked in egg whites and Italian style bread crumbs, baked alongside the beans). 

Here's an eggplant tip: after slicing the bite-sized pieces, sprinkle sea salt and allow the eggplant to sit for 15-20 minutes. The salt will draw out the water and cause pooling on top of each slice. Use a paper towel to dry off the water. This process will make your eggplant extra crispy.

I hope this dish becomes a family favorite for you, too!

chicken piccata

Makes 4 servings

Per serving: 365 cal. | 16 g fat (6 g sat.) | 9.3 g carb | 41.1 g protein

4 6-ounce skinless, boneless chicken breast halves (I buy the cutlets at Fresh Market!)

1/2 cup all-purpose flour, divided

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 1/2 tablespoons butter, divided

2 tablespoons olive oil, divided

1/4 cup finely chopped shallots

5 medium garlic cloves, thinly sliced

1/2 cup dry white wine

3/4 cup low-sodium chicken broth, divided

2 tablespoons fresh lemon juice

1 1/2 tablespoons drained capers

2 tablespoons torn basil leaves

1. Place 1 teaspoon flour in a small bowl and set aside. Pour remainder of flour into a shallow dish and dredge both sides of chicken in flour. Season chicken with salt and pepper. Shake off excess.

2. Melt 1 tablespoon butter in a large skillet over medium high heat.  Add 1 tablespoon oil to pan and swirl to coat.  Add chicken to pan, sautéing 4 minutes on each side until done.  Remove chicken from pan and keep warm.

3. Heat remaining 1 tablespoon oil in pan and swirl to coat. Sauté shallots for 3 minutes, stirring frequently. Add garlic; sauté 1 minute. Add wine and bring to a boil.  Cook until liquid almost evaporates, stirring occasionally.

4. Add 1/4 cup broth to the reserved 1 teaspoon flour (step 1); stir until smooth.  Add remaining 1/2 cup to pan and bring to a coil.  Cook 5 minutes, or until reduced by half.  Then, stir in flour mixture until slightly thick (approx. 1 minute).  Remove from heat.

5. Stir in remaining 1 1/2 tablespoons butter, juice, and capers. Top each breast with about 2 tablespoons sauce and garnish with basil and a sprinkle of parmesan. Angel hair is a lighter starch option to nest the chicken.

adapted from cooking light magazine

Rainbow Trout with Sugar Snaps and White Asparagus

Although I ate enough fine fare in Paris last month for an army, there's something about a home cooked summer meal that I still managed to crave. On the night I arrived back in Memphis, my mother handed me piles of magazine recipe cut-outs she had been collecting over the course of the month. Here's what we chose for the first July homemade dinner of many.

We managed to find some gorgeous black wild rice in the back of our pantry, which I simmered for an hour in organic chicken stock. It was a hearty bed for the trout and vegetables; not to mention, the colors contrasted nicely.

I will let you know that the cumin seasoning was not favored by my family members (my ultimate critics). Next time, under our roof, we are going to leave out the cumin and simply load on salt and pepper before broiling the trout. Do as you wish!

rainbow trout with sugar snaps & white asparagus

Makes 4 servings

4 whole rainbow trout
Cooking spray
4 teaspoons olive oil, divided
1 lime, halved
1/2 teaspoon ground cumin
2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
2 cups sugar snap peas, trimmed and halved diagonally
1/2 cup shallots, sliced vertically
Small bundle white asparagus, peeled and cut into 3 inch pieces on the diagonal
1/4 cup pine nuts
2 teaspoons chopped fresh dill

1. Preheat broiler to high.

2. Arrange trout fillets on a baking sheet coated with cooking spray. Squeeze lime juice over trout, then sprinkle with cumin, 1 teaspoon salt, and pepper. Broil 5 minutes until fish flakes easily with a fork.

3. While fish cooks, heat a medium skillet over high heat. Add 2 teaspoons olive oil and shallots. After two minutes, add asparagus, snap peas and pine nuts. Cook 3 minutes or until peas are bright green and nuts are lightly toasted, stirring frequently. Stir in dill and remaining salt. Serve over trout.

adapted from cooking light magazine