This frittata makes a nice brunch or dinner. The recipe is from Better Homes and Gardens.

• 1 
pound Yukon gold or russet potatoes, scrubbed and thinly sliced
• 2 
tablespoons olive oil
• 2 
large carrots, thinly sliced
• 12 
eggs, lightly beaten
• 1/2
cup chopped green onions (4)
• 1/4
teaspoon each salt and ground black pepper
• 1/2
cup yellow cherry tomatoes, halved
• 1 
clove garlic, minced
• Fresh snipped parsley and/or cilantro

Preheat oven to 375 degrees F. In a 10-inch oven-safe nonstick skillet cook potatoes in hot oil over medium heat for 5 minutes. Add carrots; cook for 5 minutes, until potatoes and carrots are tender and lightly browned, turning occasionally

In a medium bowl whisk together the eggs, half the green onions, salt, and pepper. Pour egg mixture over potatoes. Bake, uncovered, about 18 minutes or until frittata appears dry on top. Remove frittata from oven. Let stand on a wire rack for 5 minutes.

Meanwhile, for topper, in a small bowl gently toss together remaining green onions, cherry tomatoes, garlic, and parsley. Set aside.

With a spatula, loosen edges of frittata from skillet. Place a large serving platter over skillet. Using two hands, invert platter and skillet to release frittata onto platter. Cut frittata in wedges. Serve with green onion topper.

Serves 6

Who wants to cook these days? It’s too hot and humid. So a salad is perfect….. I recreated the salad from a great local restaurant called Windsor.  Here is my version.

• 1 small bunch kale, rinsed well, ribs removed and chopped chiffonade
• 1/2 cup corn kernels
• 1/2 cup sugar snap peas, chopped on the diagonal
• 3/4 cup shredded carrot
• 2 tablespoons roasted sliced almonds
• 2 tablespoons dried cranberries
• 2 tablespoons goat cheese or feta
• Your favorite salad dressing

Combine all ingredients and toss with the dressing.

Serves 2

This is a great summer soup that features zucchini and is topped with pistou. The recipe is found in the cookbook Basic to Brilliant, Y’all.

• 1 tablespoon pure olive oil
• 2 onion, preferably Vidalia, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 2 large cloves garlic, finely chopped
• 6 cups water, plus more if needed
• 1 ham hock or ham bone (optional)
• 4 ounces green beans, ends trimmed and cut into 1/2-inch pieces
• 1 yellow squash, chopped
• 1 zucchini, chopped
• 1 bay leaf, preferably fresh
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon red pepper flakes
• 1/2 cup elbow macaroni or orzo
• Pistou (recipe follows)

In a large, heavy Dutch over, heat the oil over medium heat. Add the onions, carrot, and celery and cook until the onions are golden, 10 to 12 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add 4 cups of the water and the ham hock (if using). Season the mixture with salt and pepper. Bring to a boil over high heat, and then decrease the heat to low. Simmer until the mixture is flavorful and well combined, about 30 minutes.

Add the green beans, yellow squash, zucchini, bay leaf, parsley, basil, and red pepper. Add more of the remaining 2 cups of water as needed to cover the vegetables by about 1 inch. Continue to simmer slowly over very low heat until the vegetables are just tender, 20 minutes more. Add the pasta and more water, if needed. Simmer until the pasta is tender, 10 to 15 minutes.

Before serving, taste and adjust the soup for seasoning with salt and pepper. To serve, ladle the soup into warmed bowls. Finish with a dollop of pistou.

Serves 6

Pistou

• 4 cups firmly packed fresh basil leaves (about 3 bunches), washed and dried
• 4 to 6 cloves garlic, finely chopped
• 3/4 cup freshly grated Parmigiano-Reggiano cheese (about 3 ounces)
• Coarse salt and freshly ground black pepper
• 1/3 cup extra-virgin olive oil

Combine the basil, garlic, and cheese in a food processor fitted with the metal blade. Season with salt and pepper. Blend until smooth, scraping down the sides of the bowl as necessary. With the machine running, slowly pour in the olive oil until it is thoroughly incorporated and the mixture is smooth. Use immediately, store in the refrigerator in an airtight container for up to 2 days, or freeze for up to 1 month.

Makes about 1 1/2 cups

We usually eat carrot sticks raw, but this is a delicious way to serve them cooked.

• 2 1/2 pounds baby carrots, peeled, or large carrots, peeled, cut into 3-inch lengths, quartered lengthwise
• 3 tablespoons honey
• 2 tablespoons butter
• 1 tablespoon finely chopped peeled fresh ginger
• 1/4 teaspoon ground ginger

Cook carrots in large saucepan of boiling salted water until just tender, about 8 minutes. Drain.

Stir honey, butter, fresh ginger, and ground ginger in large skillet over low heat until blended. Mix in carrots.

Cook carrots over medium-high heat until glaze thickens enough to coat, tossing occasionally, about 5 minutes. Season with salt and pepper. Transfer to bowl.

Serves 6

Here’s nice cool salad for hot summer day.

• 8 ounces pasta
• 3/4 cup diced celery
• 1 cup cherry tomatoes, halved
• 2 12 ounce can solid white albacore tuna, flaked
• 3/4 cup shredded carrot
• 1/3 cup sweet relish
• 3/4 cup Miracle Whip
• 1/2 teaspoon garlic salt
• 1/2 teaspoon celery seed
• Crispy lettuce leaves

Prepare the pasta according to the package. Drain and rinse with cold water.

Mix in the rest of the ingredients into the pasta.

Lay lettuce leaves on plates and top with the tuna salad.

Serves 4-6

For those days before summer when there is a chill in the air, nothing is better than soup. This recipe is from The Ultimate Soup Cookbook.

• 2 tablespoons olive oil
• 1 leek, white part only, cleaned well, cut into thin strips
• 1 small onion, chopped
• 1 carrot, thinly sliced
• 4 garlic cloves, chopped
• 1/2 teaspoon fennel seed
• 2 tablespoons chopped fresh parsley
• 2 slices prosciutto, trimmed of fat and cut into thin strips or chopped
• 5 1/2 ounces Swiss chard, spinach, spring greens, or a mixture, finely shredded
• 3 small ripe tomatoes, cored, seeded, and diced
• 6 cups chicken or vegetable stock
• Pinch of crushed dried red chiles (optional)
• Salt and black pepper
• 1 15 ounce can white kidney beans, drained and rinsed
• 4 tablespoons grated Parmesan cheese

Heat oil in a large saucepan over medium heat. Add leek and onion and sauté 5 minutes or until slightly softened. Add carrot, garlic, fennel seed, parsley, and prosciutto and sauté 5 minutes.

Stir in greens and tomatoes and cook, covered, 2 minutes or until slightly softened. Add stock and chiles, if desired, beans and season to taste with salt and pepper. Bring to boil, then reduce heat and simmer 5 minutes or until greens are just tender.

Ladle soup into a bowl and top with the Parmesan cheese.

Serves 4-6

The Easter Bunny would approve of this recipe that features carrots, chicken and dill. I think the next time I make it I will add some peas as well. The recipe is from the book Chicken and Egg, A Memoir of Suburban Homesteading with 125 Recipes.

Cobbler

• 4 tablespoons unsalted butter
• 1 large onion, coarsely chopped
• 2 medium carrots, sliced 1/4 inch thick
• 3 garlic cloves, minced
• 1/3 cup all-purpose flour
• 1 1/2 cups reduced-sodium chicken broth
• 1/2 cup half-and-half or milk
• 2 teaspoons fresh lemon juice
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 2 cups shredded or chopped poached chicken (I used a rotisserie chicken)
• 2 tablespoons chopped fresh dill

Biscuits

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 tablespoons cold unsalted butter, cut up
• 1/2 cup milk
• 1/2 cup shredded sharp cheddar cheese
• 1 tablespoon chopped fresh dill

To make the cobbler: Melt the butter in a large saucepan over medium heat. Add the onion and cook for 3 minutes or until it begins to soften, stirring occasionally. Add the carrots and cook for 2 minutes. Stir in the garlic and cook for 30 seconds or until aromatic. Stir in the flour and cook for 1 minute. Whisk in the broth, half-and-half, lemon juice, salt, and pepper. Bring to a boil, reduce the heat, and simmer for 5 minutes or until the vegetables are crisp-tender, stirring occasionally. Stir in the chicken and dill, and set aside.

To make the biscuits:  Preheat the oven to 400 F. Butter an 11-by-7-inch glass baking dish or coat with nonstick cooking spray. Pulse the flour, baking powder, and salt in the food processor until blended. Add the butter and pulse until the butter is the size of blueberries (I did this process with my hands). Pour in the milk and pulse until a moist dough forms. Stir in the cheese and dill.

Bring the chicken and vegetables to a boil over medium heat. Pour into the baking dish. Drop the biscuit dough in six mounds over the chicken mixture.

Bake for 25-30 minutes or until golden brown and bubbly and a toothpick inserted in the center of the biscuits comes out clean. Serve immediately.

Serves 8

A lovely way to serve baby carrots. This recipe is from the cookbook Vegetables From an Italian Garden.

• 1 3/4 pounds baby carrots, trimmed
• 3 tablespoons butter
• 1 tablespoon olive oil
• 1 clove garlic, peeled
• 2 tablespoons mixed herbs, such as parsley, basil and marjoram, chopped
• 4 tablespoons heavy cream
• Salt and pepper

Bring a pan of lightly salted water to a boil. Add the carrots and cook for approximately 5 minutes, until just tender.

Melt the butter with the oil in a skillet. Add the garlic clove and cook over low heat, stirring frequently, for a few minutes, until golden brown. Remove the garlic and discard.

Add the carrots to the pan and cook for a few minutes, then add the chopped herbs, season with salt and pepper, and stir in the cream. Simmer gently for 10-15 minutes, until the sauce has reduced. If the sauce seems a little too thick, stir in a little lukewarm water or milk. Remove from the heat and serve warm.

Serves 4

A change up from the traditional version with the addition of corn and carrots. The bacon could certainly be optional but does add a nice flavor. This recipe is from Bon Appetit Magazine.

• 6 thick bacon slices, cut crosswise into 1/2-inch pieces
• 1 large onion, chopped
• 2 large carrots, peeled, chopped
• 1 1/4 teaspoons dried thyme
• 3/4 teaspoon crushed dried rosemary
• 3 tablespoons all purpose flour
• 4 cups whole milk
• 1 8-ounce unpeeled white-skinned potato, cut into 1/2-inch cubes
• 3 6 1/2-ounce cans chopped clams in juice
• 1 8 3/4-ounce can corn kernels, drained
• Chopped fresh parsley

Cook bacon in large saucepan over medium heat until crisp. Transfer bacon to paper towels to drain. Pour out all but 3 tablespoons drippings from pan.

Add next 4 ingredients to pan; sprinkle with salt and pepper. Sauté until vegetables are crisp-tender, about 5 minutes. Sprinkle flour over; stir 1 to 2 minutes. Gradually add milk to pan, stirring constantly. Bring to boil; reduce heat to medium and cook until slightly thickened, stirring often, about 5 minutes.

Add potatoes, clams with juice, and drained corn. Bring to boil; reduce heat to medium-low and simmer until potatoes are tender, stirring often, about 10 minutes. Season to taste with salt and pepper.

Divide soup among bowls, sprinkle with bacon and parsley, and serve.

Serves 4

Super Bowl Sunday is synonymous with bad snacking. Here’s a healthy spread to serve with fresh cut up vegetables as a great alternative to the usual lineup. This recipe is from Heidi Swanson’s Super Natural Every Day.

• 1/4 cup extra-virgin olive oil
• 1 teaspoon chopped fresh rosemary
• 1 clove garlic, finely chopped
• 2 cups cooked white beans (or 1 15 oz. can, rinsed and drained)
• 3/4 cup sliced almonds, toasted
• Fine-grain sea salt
• 1 tablespoon fresh lemon juice, plus more if needed
• 1/4 to 3/4 cup hot water
• Grated zest of 1/2 lemon
• Whole grain crackers and cut up vegetables: carrots, zucchini, peppers, cucumbers, celery, etc.

In a small saucepan combine the olive oil, rosemary and garlic. Over medium-low heat, slowly warm the mixture until the oil just barely starts to sizzle, 1 to 2 minutes. Remove from the heat and set aside for 10 minutes. Pour the oil through a strainer and discard the garlic and rosemary bits.

In a food processor, combine the beans, two-thirds of the almonds, a scant 1/2 teaspoon salt, the lemon juice, and two-thirds of the rosemary oil. Pulse a couple of times to bring the ingredients together. Add the water 1/4 cup at a time (you won’t need much if using canned beans), pulsing all the while, until the mixture is the consistency of thick frosting. You might not need all the water; it really depends on how starchy your beans are and how thick you’d like the spread to be. Taste and adjust with more lemon juice or salt, if needed.

Scoop the spread into a small serving dish and make a few indentations in the top. Sprinkle with the lemon zest and the remaining almonds and drizzle with the remaining rosemary oil. Serve with the crackers and veggies.