Tomato, Zucchini, Basil, and Goat Cheese Frittata

This frittata is jam-packed with seasonal, fresh veggies!  It would make a delicious breakfast for anyone, but I actually make it for my 1 year old.  Frittatas are a great option for finger foods.  They are quick to prepare, can be cut into pieces, and can be stored for up to three days in the fridge so it is ready when you need it.  

Frittata's were a staple for my oldest when she was eating finger foods and now my youngest is able to enjoy them too.  You can customize them with any veggies and cheese you have on hand, but I always use seasonal produce.  Only the freshest for my baby!  :)  I hope you try this recipe out for your kids or even yourself.  It is delicious!

Ingredients

3 eggs
1 Tbsp milk
1-2 Tbsp basil, minced
salt and pepper to taste
1/2 Tbsp butter
1/4 C onion, diced
1/4 C zucchini, diced
1/4 C tomatoes, seeded and diced
1/4 C goat cheese, crumbled

Directions

1. Heat the oven to 350 degrees.
2. In a small bowl, whisk the eggs together with the milk, basil, salt, and pepper. 
3. Heat the butter in a small oven-safe skillet over medium heat.  Add the onion and cook until softened, about 3 minutes.
4. Add the zucchini and tomatoes and cook for another 5 minutes.
5. Remove the pan from the heat and add the eggs.  Sprinkle the goat cheese on top.
6. Place in the oven and cook for about 15 minutes, or until the egg is set and the edges start to pull away from the pan.  
7. Allow to cool.  Flip the frittata out on to a cutting board and cut into pieces appropriate for your child's eating ability.  Can be stored in an air tight container for up to three days in the refrigerator.  

Red Robin's Poppyseed Dressing

***WARNING - THIS DRESSING IS HIGHLY ADDICTIVE!***

So, I don't think I have a lot of vices, but this dressing might be one of them.  I could seriously drink the stuff!  I know that sounds gross, but it is so good!  It is the reason I would go to Red Robin.  I would literally have cravings for this dressing.  It is a core ingredient in the Crispy Chicken Tender Salad, but I also use it for veggies, french fries, anything you would pair with any dressing.  Now that I can make it at home, I can enjoy it with organic produce and feel a little less guilty.  It is not a health food, but it is worth the extra calories.  Everything in moderation, right?  :)

Ingredients (makes about 1 1/2 cups)

1 C mayo
3 Tbsp sugar
1 1/2 Tbsp honey
1 1/2 Tbsp yellow mustard
1 1/2 Tbsp dijon mustard
1 Tbsp white vinegar
1 Tbsp canola oil
1 Tbsp poppy seeds

Directions

1. Combine all the ingredients into a bowl and whisk until well combined.  Cover and refrigerate for up to 7 days (not that it has EVER lasted that long in my fridge!).

Adapted from the actual Red Robin training manual

Red Robin-Style Chicken Tender Salad

We try to steer clear of restaurants because you just never really know what is in the food they are serving.  Is it loaded with extra salt and sugar?  Is there a disgruntled employee in the kitchen?  Most of the chains do not use organic produce (even the dirty dozen).  But I do have to say that I love Red Robin!  I grew up going to this restaurant and eating their chicken tenders with honey poppy seed dressing.  Yum!  As I got older, I started enjoying that flavor combination in salad form with their Crispy Chicken Tender Salad.  However, since becoming a vegetarian many years ago, the days of getting that salad have ended.  That is, until today!

I am telling you, this salad is the best salad I have had in a very long time.  The entire family loved it - even my 3 year old!  Everything can be prepped ahead of time, except for the chicken, making this a very easy dinner.  You could easily add real chicken if you wanted, but I was beyond thrilled with the Gardein.  This recipe will be reappearing on our weekly menu frequently.  It is just so delicious!!

Ingredients (makes 2 large entree salads)

1 large head of lettuce, torn or cut into pieces (we used red leaf, but green leaf or romaine would easily work)

4 oz coarsely grated cheddar cheese

2 large tomatoes, seeded and chopped

2-3 hardboiled eggs, chopped

honey poppy seed dressing 

1 package of Gardein Crispy Tenders

Directions

1. Bake the Gardein according to package directions.  Allow to cool slightly and cut into thirds.  
2. Place the lettuce into a bowl.  Top with the hardboiled egg, tomatoes, and cheese.  
3. Drizzle desired amount of dressing on top.  
4. Top with chicken.  Enjoy!

Weekly Menu

We had a pretty eventful last week.  My oldest started preschool!  I was totally one of those moms that cried after dropping her off.  I was proud that I didn't cry in front of her!  :)  Even with her in school two days a week, I will still make time to take her on the farm runs.  I feel it is important for her to have input in the veggies we select and the menu planning.  This was a fun trip to the farm because the leafy greens are coming back!  We are truly transitioning into fall!  We picked up some red leaf lettuce, red watermelon, cantaloupe, sweet Maui onion, cherry tomatoes, tomatoes, kale, zucchini, and swiss chard.  Here is what we will be making:

• Red Robin-Style Crispy Chicken Tender Salad
• using the red leaf lettuce, tomatoes

• Tofu and Zucchini Stir Fry over Rice
• using the zucchini

• My Vegetable Lasagna and Sauteed Swiss Chard with Parmesan Cheese
• using the zucchini, onion, and some carrots from last week

• I will also be making a Vegan Crunchwrap for this Friday's vegan challenge sponsored by Daiya Foods! 
• using the lettuce, tomatoes, and sweet Maui onion

• For my youngest, I will be making a Tomato, Basil, Zucchini Frittata with Goat Cheese
• using the cherry tomatoes, zucchini, sweet Maui Onion, and some backyard basil

We will be making a batch of kale chips for a snack and enjoying the watermelon and cantaloupe for dessert.

Foodie Friends Friday Linky Party and Giveaway!

Welcome to yet another wonderful party!  This week we have a new fantastic prize given to 1 randomly selected entry.  We have to limit it to one because Miss Macie has such crazy demand, that is all she is able to share.  These are so adorable!  I can totally see why her demand is through the roof!  If you are the lucky winner, you will receive an awesome handmade spoon ring.  Good luck!!

Corn and Black Bean Salad

This salad is such a staple at my house that I will even make it when the main veggies are not in season.  I just can't live without it!  It is a wonderful compliment to any Mexican dish and a fresh alternative to the Spanish rice standby.  It can be made in advance (you know how I love anything that streamlines the dinner rush!) and can be served cold or room temperature.  We enjoy this dish with tacos, enchiladas, burritos, quesadillas, you name it!  I sure hope you give it a try!

Ingredients

1 C dried black beans, cooked and drained (or a 15 oz can)

2 ears sweet corn, kernels removed (or 2 C frozen)

2 medium tomatoes, seeds removed and chopped

1 small red onion, diced

2 Tbsp parsley, finely chopped

3-4 garlic cloves, minced

2 Tbsp white wine vinegar

1/4 C olive oil

1 tsp chili powder

1/4 tsp ground cumin

1/2 tsp sugar

1/4 tsp salt

1/4 tsp pepper

Directions

1. Place beans, corn, tomatoes, onion, and parsley into a bowl and stir to combine.
2. In a small bowl, whisk together the garlic, white wine vinegar, olive oil, chili powder, cumin, sugar, salt, and pepper.
3. Pour the dressing into the veggies and stir to combine.  Can be served cold or at room temperature.

Adapted from Earthbound Farms - Food to Live By

Product Spotlight - Gardein Sliders

While I do try to stay away from frozen meals, I will admit that I occasionally indulge.  When I was at Whole Foods recently, I noticed these Gardein Beefless Sliders in the freezer section!  I just had to try them.  Since becoming a vegetarian, I have really missed sliders.  They are just such a fun food!  Well, I was very happy I had them in my freezer because I have not been in much of a position to do extra cooking (you know what I mean if you saw the end of yesterday's post).  So I decided to try them for lunch.

The package included 4 patties and 4 buns.  It only required the use of a skillet to heat everything through.  While the burgers were cooking, I sliced some farm fresh tomatoes and onions and organic lettuce.  The entire meal was ready in about 8 minutes!  I have to tell you, I was worried about the bun. I thought it was going to be dry, but it was really good!  Along with the veggies, I added organic ketchup, mustard and relish.  The patties were juicy and had a very good texture.

Overall, I was very pleased with the Gardein Beefless Sliders.  They were a quick and easy meal that was perfect for a time when I really couldn't cook.  The fact that they only include the patty and the bun means you have a variety of customizations you can make!  You can build BBQ sliders with onion rings, Hawaiian sliders with teriyaki sauce and pineapple, add some caramelized onions, sauteed mushrooms...the possibilites are endless!  I am very pleased that Gardein products use non-GMO ingredients and the quality is consistently impressive.  If you see these items in your grocer's freezer, pick them up and give them a try.  I really think you will like them!