Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
A Simple Summery Frittata to Make Immediately + 5 Favorite Sauces for Peak Tomato Season
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Friends, hello. Earlier this week, my friend Serena Wolf's third book, You Do You, made its way into the world, and I have been poring through it ever since. Serena, if you are unfamiliar, writes the blog Domesticate Me, but in recent years, her focus has been on her virtual cooking club, which she started during the pandemic and continues to run today. Serena's gift as a teacher shines in the pages of this book. As I flipped through it for the first time, I bookmarked so many recipes not because they looked delicious (which they did) but because of the various hints and tricks she shares in the notes and the recipes themselves. For instance, in her BBQ Turkey Burger Salad recipe, she writes: "Adding a little mashed avocado to seasoned ground turkey will transform your turkey burger experience," noting that the avocado flavor is undetectable, "but the added fat yields tender, juicy patties." Interesting, right? There's more. In her frittata recipe, when she instructs you to whisk together the eggs and cream, she says, "Don't go overboard with the beating—creaming too many air bubbles can lead to a drier frittata. Just whisk until the eggs are uniform." Isn't that helpful? I made the frittata immediately because it looked simple and good (and called for corn!), and oh my word, did it deliver. In the spirit of You Do You, which encourages you to make swaps to suit your tastes and preferences or to accommodate what you have on hand, the first time I made it, I added a diced zucchini and used hot Italian sausage in place of the chorizo. The second time I made it, I followed it to the letter, pairing it with homemade romesco, as Serena suggests, and it was outstanding. I would have never thought to pair romesco with a frittata, but it works, and works especially well with one that includes chorizo, perhaps due to the similar seasonings they share. Friends, if you haven't made this no-peel romesco sauce, I can't encourage you enough — it is so, so easy and so delicious, and having it on hand will make you want to serve frittata every night for dinner until you run out, which is a meal plan I support.
PS: We have radishes! We planted a very small garden this year, and the small gifts have been so rewarding: Review of the Week
⭐️⭐️⭐️⭐️⭐️ Raw Summer Squash Salad with Pecorino & Herbs "No joke, as soon as I finished eating this I got up and made it again with my second zucchini lol. Absolutely delightful! I used Thai basil because we have a huge plant of it in the garden this year 🙂 Who knew raw zucchini was so delicious?!" — Jake 5 Essential Summer SaucesAs we approach peak tomato season, here are 5 sauces to add to your must-make list. Marcella Hazan's Tomato Sauce with Onion and Butter, Simplified — I don't peel the tomatoes, and I don't discard the onion at the end... I purée it all together. Quick, Fresh Red Enchilada Sauce, to use on... ... bean and cheese enchiladas:
Homemade Utterly Delicious (No-Peel) Romesco with charred broccolini (or that delicious frittata!)
Simple Roasted Yellow Tomato Sauce: For when those sungolds arrive!
Quick Fresh Tomato-Basil Sauce — the method for making this sauce is so interesting. The recipe comes from Michael Chiarello, and it's been a longtime favorite.
Farm Share Friends:
... it's here! The season of ALL the greens, herbs, radishes, and more. While I am no longer updating The Farm Share Newsletter, these posts from previous years may be helpful:
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Hi. I'm Ali.
Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
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