A healthier version of Ina Garten’s roasted vegetable frittata.
A creamy blend of asparagus, shallots and mascarpone, topped with a nutty, crisp breadcrumb topping.
A savory bread pudding that features an assortment of wild mushrooms.
This lovely tart comes from my friend, Winnie, and her terrific blog, “Healthy Green Kitchen”. Thanks, Winnie!
A recipe from my friend Mary, her tomato tart uses heirloom tomatoes, ricotta and mozzarella cheese, and fresh basil.
spinach ricotta pie: this light version of a spinach quiche is a perfect brunch or lunch entrée.
CORNMEAL MUSH AKA “LITTLE GIRLS’ SUPPER”: When my mother and her sister were small girls and their father had an evening meeting, they would beg my grandmother for “little girls’ supper”.
I adapted this torta from a wonderful recipe in the December 2008 issue of Bon Appetit.