Ingredients
- 2 tablespoons olive oil
- ½ small red onion, thinly sliced
- 1 jalapeno pepper, thinly sliced (remove the seeds and veins if you want less heat)
- 1 medium zucchini, thinly sliced
- 1 cup corn kernels (frozen, or from 1 – 2 fresh ears)
- Salt, to taste, for the vegetables
- 8 large eggs
- ½ teaspoon salt
Directions
- Heat the broiler.
- Heat the olive oil in an ovenproof pan over medium heat. (A cast iron skillet is ideal.)
- Add the onion and jalapeno and cook, stirring occasionally, for about 5 minutes
- Add the corn and the zucchini. Cook, stirring occasionally for another 6 – 7 minutes. Season to taste with a sprinkling of salt.
- Beat the eggs and the ½ teaspoon salt in a bowl.
- Pour the eggs into the skillet and cook for 5 – 6 minutes, until the sides are beginning to set.
- Put the skillet in the oven and broil for 2 – 3 minutes until the frittata is set and browned a bit.
Ingredients
- 1 (1½ pound) flank steak
- ¼ cup soy sauce (choose a wheat-free tamari for gluten-free)
- ¼ cup honey
- 2 tablespoons dry sherry (or rice wine vinegar)
- 1-inch knob of ginger
- 2 cloves garlic
Directions
- Combine the soy sauce, honey and sherry in a bowl.
- Grate the ginger into the bowl (or mince it and stir in).
- Press the garlic into the bowl (or mince it and stir in).
- Put the flank steak in a large zip-loc bag and pour the marinade in. Seal the bag and turn it in different directions so the marinade is evenly distributed.
- Put the bag in a baking dish (in case of leaks) and refrigerate for 4 or more hours. (For full teriyaki flavor, refrigerate overnight.) Turn the steak over now and then so it marinates more evenly.
- Take the steak out of the refrigerator about an hour before cooking.
- For a gas grill, heat the burners on high for about 10 minutes. When ready to cook, turn them down to medium.
- Grill the steak for 3 minutes. Turn and grill for 3 more minutes. (This timing is for medium-rare.)
- Remove the steak from a grill, and cover with foil to “rest” for 5 minutes.
- To serve, cut diagonally in thin slices against the grain.
Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 large leeks, white and light green parts only, halved lengthwise, sliced on the diagonal 1/2–inch thick, and rinse
- Salt for seasoning the leeks
- 6 large eggs
- ½ teaspoon salt (for the eggs)
- Freshly ground black pepper
- 1 teaspoon chopped fresh thyme
- 3 ounces goat cheese, crumbled
Directions
- Preheat the oven to 350˚ and put a rack in the middle.
- Heat 2 tablespoons of the butter and 1 tablespoon of oil over medium heat in a 10-inch ovenproof nonstick skillet. (I think a well-seasoned 10-inch cast iron skillet would work, too.
- Add the leeks and sprinkle them with a bit of salt. Cook, stirring occasionally for about 6 minutes. The leeks will soften and will just be starting to brown a bit. Remove the leeks from the pan to a plate and let them cool a bit.
- Beat the eggs with the ½ teaspoon of salt. Add a few grinds of black pepper. Stir in the leeks, thyme, and goat cheese.
- Add the remaining 1 tablespoon of butter and 1 tablespoon of oil to the pan and heat over medium-low heat. When it has melted, pour in the frittata mixture. Shake the pan a bit so the leeks are evenly distributed. Cook for about 5 minutes until the eggs are beginning to set around the edges.
- Put the frittata in the preheated oven and bake for about 5 minutes. The center should be firm when it is finished.
- Remove from the oven and let it set for 2 minutes before serving.
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