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Overcooked green beans; Zucchini frittata.
Both are from How to Pick a Peach by Russ Parsons. Both are very easy and very flexible.
Ingredients
2 ounces dried salami, diced (about 1/4 cup)
2 tablespoons olive oil
1 onion, chopped (about 1/3 cup)
2 garlic cloves, minced (about 1 tablespoon)
2 plum tomatoes, peeled, seeded, and diced (about 1 cup)
Salt
1 pound flat (Romano-type) green beans, stem ends snapped off
1/2 cup water
1/2 teaspoon balsamic or sherry vinegar
Directions
1. Warm the salami in oil in a large skillet over medium heat. Add the onion and cook until fragrant, about 3 minutes. Add the garlic and cook for another 3 minutes. Add the tomatoes and cook until they melt into the sauce, about 5 minutes. Season to taste with salt.
2. Add the green beans and the water, cover tightly, and shake the pan to cover the beans with the sauce. Reduce the heat to low and cook until the beans are extremely tender and flavorful, about 30 minutes.
3. Just before serving, stir in the vinegar and season to taste with salt. Can be served either hot or at room temperature.
Notes: I've managed to replace the salami with various kinds of fish, and to make it vegetarian, one large portabello mushroom and a quarter teaspoon hot pepper flakes. Also, I tend to do a tablespoon of balsamic vinegar because I love the stuff.
Ingredients
1 pound zucchini
Salt
1/4 onion, sliced
3 tablespoons minced fresh parsley
2 tablespoons olive oil
6 large eggs
2 ounces Parmigiano-Reggiano
Directions
1. Shred the zucchini using a coarse grater. Salt liberally, using two to three teaspoons, stir well, and place in a colander to drain for 30 minutes.
2. Heat the broiler. Combine the onion, parsley, and oil in a medium nonstick skillet over medium heat. Cook until the onion softens slightly but does not begin to brown, about 5 minutes.
3. Stir the zucchini in the colander to get rid of as much excess liquid as possible. Add the zucchini to the skillet and cook briefly, stirring to mix well. Reduce the heat to medium-low.
4. Beat the eggs with a fork in a medium bowl until they are of a uniform consistency. Add the eggs to the skillet and stir to combine with the vegetables. Cook until the surface just begins to set, about 10 minutes.
5. Grate the cheese over the top, distributing it as evenly as possible. Place the skillet under the broiler, as far from the flame as possible, and cook until the top is set and the cheese just begins to brown, 3 to 5 minutes.
6. Let stand at room temperature for 5 minutes; the frittata should be just beginning to pull away from the sides of the skillet. Run a thin spatula under the frittata and shake the pan to free any sticking spots. Slide the frittata cheese-side up onto a plate, cut into wedges, and serve.
Notes: If at all possible, use fresh organic free-range eggs because fresh eggs do taste better. Also, basil works nicely either in place of or with the parsley.
Ingredients
2 ounces dried salami, diced (about 1/4 cup)
2 tablespoons olive oil
1 onion, chopped (about 1/3 cup)
2 garlic cloves, minced (about 1 tablespoon)
2 plum tomatoes, peeled, seeded, and diced (about 1 cup)
Salt
1 pound flat (Romano-type) green beans, stem ends snapped off
1/2 cup water
1/2 teaspoon balsamic or sherry vinegar
Directions
1. Warm the salami in oil in a large skillet over medium heat. Add the onion and cook until fragrant, about 3 minutes. Add the garlic and cook for another 3 minutes. Add the tomatoes and cook until they melt into the sauce, about 5 minutes. Season to taste with salt.
2. Add the green beans and the water, cover tightly, and shake the pan to cover the beans with the sauce. Reduce the heat to low and cook until the beans are extremely tender and flavorful, about 30 minutes.
3. Just before serving, stir in the vinegar and season to taste with salt. Can be served either hot or at room temperature.
Notes: I've managed to replace the salami with various kinds of fish, and to make it vegetarian, one large portabello mushroom and a quarter teaspoon hot pepper flakes. Also, I tend to do a tablespoon of balsamic vinegar because I love the stuff.
Ingredients
1 pound zucchini
Salt
1/4 onion, sliced
3 tablespoons minced fresh parsley
2 tablespoons olive oil
6 large eggs
2 ounces Parmigiano-Reggiano
Directions
1. Shred the zucchini using a coarse grater. Salt liberally, using two to three teaspoons, stir well, and place in a colander to drain for 30 minutes.
2. Heat the broiler. Combine the onion, parsley, and oil in a medium nonstick skillet over medium heat. Cook until the onion softens slightly but does not begin to brown, about 5 minutes.
3. Stir the zucchini in the colander to get rid of as much excess liquid as possible. Add the zucchini to the skillet and cook briefly, stirring to mix well. Reduce the heat to medium-low.
4. Beat the eggs with a fork in a medium bowl until they are of a uniform consistency. Add the eggs to the skillet and stir to combine with the vegetables. Cook until the surface just begins to set, about 10 minutes.
5. Grate the cheese over the top, distributing it as evenly as possible. Place the skillet under the broiler, as far from the flame as possible, and cook until the top is set and the cheese just begins to brown, 3 to 5 minutes.
6. Let stand at room temperature for 5 minutes; the frittata should be just beginning to pull away from the sides of the skillet. Run a thin spatula under the frittata and shake the pan to free any sticking spots. Slide the frittata cheese-side up onto a plate, cut into wedges, and serve.
Notes: If at all possible, use fresh organic free-range eggs because fresh eggs do taste better. Also, basil works nicely either in place of or with the parsley.