Inspired by tangy, coconut based Thai soups.
Read morePozole Rojo
This is my go-to when anyone ever has a fresh pig head for sale…
Read moreVegan Sweet Potato Chowder
Got ʻuala? This cozy soup is my jam.
Read moreNut Milk
Why buy nut milk when itʻs so easy to make and you can leave out the additives?
Read morePitaya Bowls
Pitaya, or dragonfruit, is a killer substitution for acai.
Read moreOvernight Oats
This two-day process makes for an extra creamy, quick cooking oatmeal.
Read moreVegetable Frittata
Serves 6
Ingredients
1 each yukon gold potato, sliced 1/8 inch thick (1/2 cup)
2 Tbsp extra-virgin olive oil
1/4 each yellow onion, sliced thin
1 each zucchini small, sliced 1/8 inch thick
1/2 each red bell pepper,sliced thin (1/2 cup)
1 clove garlic, minced
5 sprigs thyme, stems removed and chopped
1 cup baby spinach, packed
6 each eggs, beaten
TT salt and pepper
Instructions
Pre-heat oven 400 degrees.
Place the sliced potato in a small pot, cover with cold water, add a pinch of salt and bring to a boil. Reduce to a simmer and cook until just tender about 5-10 minutes. Strain and set aside.
In a large non-stick skillet heat the olive oil on medium-high heat. Add the onion and a pinch of salt and sauté for a few minutes until soft.
Add the zucchini, bell pepper and another pinch of salt and cook another 5 minutes.
Add the garlic and thyme, cook one minute more and then add the cooked potatoes and spinach. When spinach is wilted down spread all of the vegetables into an even layer and add the beaten eggs. Season with salt and pepper and pop the whole pan in the oven.
Bake about 10 minutes or until eggs are set. If you are not sure if the frittata is ready insert a toothpick into the center. If it comes out clean the frittata is ready.
Let the frittata cool for a few minutes in the pan on top of the stove off the heat. Then place a cutting board over the top of the pan and invert the frittata on to the cutting board. Slice and serve or refrigerate for later.
Like Tortilla Espanola, but easier.
Read moreCoconut Chia Seed Pudding With Savory Granola And Tropical Fruit
A luxurious, dairy-free alternative to yogurt + a damn good granola recipe…
Read moreHow To Make An Omelette
From Escoffier to James Beard there is probably no ingredient, more highly revered by chefs…
Read moreUlu-Kiawe Cornbread
A gluten-free recipe using ingredients invasive and indigenous to Hawaiʻi.
Read moreTofu Bibimbap with Creamy Red Pepper-Ginger Dressing
A light and healthy twist on classic Korean comfort food.
Read more