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

Classic Peanut Butter Cookies

Don't we all need a bit of simplicity in our lives?  I don't know how you're feeling on this hump day, but I am currently stuck in the middle of final projects and internship hours before a much-awaited winter vacation. Here is a sweet treat that emulates simplicity from ingredient list to cook time. Set aside 20 minutes of baking therapy this week and make yourself a batch of peanut butter heaven!

classic peanut butter cookies

Makes approximately 30 cookies

1 cup sugar, 1/4 cup additional to roll cookies
1 stick butter, room temperature
1 egg
1 cup smooth peanut butter
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups flour

1. Preheat oven to 375 degrees. Grease a baking sheet with Pam.

2. In a large bowl, cream together sugar and butter. Beat in egg to mixture. Mix in peanut butter and vanilla until smooth and creamy. Stir in salt, baking soda and flour until well combined. 

3. Roll dough into 1-inch balls and then roll in a small bowl of remaining sugar. Place on baking sheet 2 inches apart and flatten with a fork in an "x" formation. Bake for 12 minutes.

adapted from food network

Corn Soufflé

Corn soufflé is indeed a Thanksgiving tradition in most households; but I bet you've never made yours with vanilla yogurt? My roommate Ashley made her family favorite at our roommate Thanksgivukkah feast, and I couldn't get enough of it. I think you'll feel the same way.

corn soufflé

1 stick butter (1/2 cup), melted

1 can regular corn, drained

1 can creamed corn

1 7-8 ounce box corn muffin mix (I recommend Jiffy)

2 eggs, slightly beaten

1/2 teaspoon vanilla extract

1/2 cup yogurt (If you use vanilla yogurt, nix the extract)

1. Preheat oven to 350 degrees.

2. In a large bowl, mix in two cans of corn with egg. Add corn muffin mix and stir until well blended. Add melted butter and yogurt.

3. Place in a greased soufflé pan for 30-35 minutes.

recipe courtesy of ashley sterbcow

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

Stuffing Muffins

Stuffing: the holiday staple that literally pushes our pant buttons but leaves us in the most satisfying food coma of the year. In an attempt to make this holiday favorite a bit different than the norm, I thought of a portion-friendly, aesthetically pleasing version for the dinner table. Stuffing muffins!

I left my ingredient base fairly simple, but feel free to add your favorite veggies or proteins. I wouldn't be opposed to chanterelles in my next batch!

stuffing muffins

Makes 12 muffins

1 stick butter

1 medium onion, chopped

1 teaspoon dried thyme leaves

1 teaspoon dried sage

1 teaspoon poultry seasoning

6 cups dry bread cubes (Whole Foods sells by the bag)

2-3 cups chicken stock

1. Preheat oven to 375 degrees. Grease muffin tin.

2. Melt butter in large skillet on medium heat. Add onion and cook for 5 minutes, stirring frequently. Add thyme, sage, and seasoning.

3. Place bread cubes in a large bowl and add onion mixture. Add 2 cups of chicken stock and toss gently until well-mixed. If needed, add up to one cup more. Spoon generously into muffin tins and press down to ensure they are well-filled.

4. Bake for 30 minutes until golden brown on top!

adapted from cooking on the side

Sweet Potato Latkes

One week until Thanksgivukkah (break), and I could not be more ready. In fact, I was so anxious to celebrate that I hosted a Thanksgivukkah party for my roommates and brother this past weekend. I handled the main staples, Ashley made an unbelievable family corn soufflé recipe, and my friends across the hall brought wine and rotisserie chickens (shh...tasted just like turkey).

Look out for a glorious apple and cranberry pie recipe, brussels sprout hash and how to make the perfect cheese board. By Thanksgivukkah next Thursday, you'll be confident and very popular among family and guests. But until then, let the countdown begin!

sweet potato latkes

Makes 24 small latkes

4 medium sweet potatoes, peeled and grated

2 eggs, beaten

1/4 cup flour

1 medium onion, finely chopped

Canola oil

1. Mix together all ingredients in a large bowl. Turn stove eye to medium-high and coat large saucepan with oil.

2. Scoop small handful of potato mix and flatten with hands to form a pancake. Place on stove. Flip after 3-4 minutes. Once cooked, remove from stove and place on a paper towel-lined baking sheet to cool.