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Meatless Monday: Cheap and Tasty Frittata

Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

A frittata is a great way to clean out your fridge, but it’s also a budget-friendly option when the shelves are looking pretty bare. For a delicious, wholesome frittata, you’ll need eggs, seasonal veggies, good melting cheese and fresh herbs. With such a short ingredient list and a multitude of combinations to try, it’s a quick and easy dinner you can play around with time and time again.

Crisp asparagus and smooth jack cheese are two good options when choosing your ingredients. Aida Mollenkamp adds cilantro for a touch of fragrance and extra oomph. Serve with a side salad or grilled veggies. If there are leftovers, I think a wedge is just as tasty room temperature for breakfast or lunch the next day.

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Meatless Monday: Clean-Out-the-Fridge Frittata


Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

On any given day there’s quite a random assortment of whacked-out ingredients in my refrigerator: a few tiny portions of leftovers I’m likely to never eat, a half bottle Sriracha, pickled dilly beans, a jar of mom’s homemade blueberry jam, a hunk of aged Parmesan, a half a carton of buttermilk from last weekend’s pancakes and, way in the corner, a shriveled apple that’s been around since fall. Some of it, like the ancient apple and the buttermilk are bound for the trash, but some of the other assorted bits can be turned into an actual meal.

My fridge is always flush with produce in many states — whole, roasted/steamed/baked in small containers, or, like the unfortunate apple, slightly decayed. Plain old vegetables or tiny amounts of leftover cooked vegetables are not satisfying on their own, but in a couple of minutes can be turned into a complete meal — a fancy-sounding one at that: fritatta. Beat some eggs, grate some cheese and grab your vegetables — you’re not only minutes away from dinner, but pretty close to a clean refrigerator as well. You can make the frittata in a skillet on the stove, or you can coat a pie plate with cooking spray, add your vegetables and enough beaten eggs to come up to the tops of the vegetables (8-10 eggs), salt and pepper (add some fresh herbs if you have them) and a sprinkle of your favorite cheese. Bake for 20 minutes or until frittata is set and cheese is bubbly.

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Meatless Monday: Breakfast-for-Dinner Burrito

breakfast burrito

Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

If breakfast is the most important meal of the day, why do we eat it just in the morning? If we ate breakfast all day long, imagine how much smarter and healthier we’d be.

This rationale isn’t why I eat eggs for dinner, I do it because I love them. Eggs are pretty much the one food I always have in the fridge, they’re super easy to make, cheap and really good for you — eggs are loaded with protein and vitamins and other good stuff, and one egg has just 70 calories. If you’re lazy or short on time, fried or scrambled eggs make a meal, but you can fancy them up easily too, with stuff from your fridge. Asparagus frittataeggs in purgatory, egg and fig jam sandwich — eggs are not just breakfast, they’re all-day food.

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Un-Ode to Eggs, Cholesterol and All

Best Egg Recipes

I set out not to write an ode to eggs. I was afraid I would be too obvious, embarrass myself with my unabashed affection for them.

My love started long ago. Mom would serve eggs for breakfast every morning before school. It got me through until lunchtime, headache and hunger-pain free. Those things tasted good and stuck with you, too. I was sold. I preferred the drippy yolks then as I do now, on anything from toast or pancakes to polenta or frisee au lardon.

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What to Make With Leftover Easter Eggs

deviled eggs

What are you making with the dozens of eggs you decorated?

Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

Be honest: how many dozens of eggs did you decorate for Easter? I always color at least 3 dozen. There are two many fun color combinations and decorating techniques to decorate any less. But after the Easter egg hunt is over, what do you do with all of those eggs? You can peel one or two, sprinkle with salt and eat them plain, but with the remaining 30-something eggs, you’re going to have to get a little more creative.

Deviled eggs are quite an expected use for hard-boiled eggs, but that doesn’t mean the preparation has to be. Go traditional and make Paula’s Southern version, or try adding 4 kinds of peppercorns like Alton does.

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Meatless Monday: Frittata With Asparagus, Tomato and Fontina

frittata with asparagus

A frittata is a fancy-looking way to clean out your fridge.

Frittata is dish similar to an omelet or a crustless quiche, except that it’s not folded in half (like an omelet), and it’s made in a skillet (instead of the pie plate a quiche is made in). But it’s similar in that its made from eggs and you can add just about anything to it — vegetables, potatoes, even pasta — making it an ideal weeknight meal and also a great way to clean out the fridge. I imagine that frittata was invented 100 years ago by a little Italian grandma, who peered into her icebox and saw just 4 eggs, a hunk of cheese, some withering vegetables. Needing to feed her family, she stretched the ingredients she had into an entire meal, and thus the frittata was born.

Giada’s asparagus frittata is made with sauteed asparagus, tomato and sharp fontina cheese, cooked in a skillet on top of the stove, like an omelet, but once its almost set, the skillet goes under the broiler until its golden. Asparagus is just now coming into season, so it should be available at farmers’ markets and grocery stores. If you can’t find it or want to make a frittata with what you have in your fridge, you can substitute broccoli or zucchini.

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Dynamic Duos: Favorite Food Combos

Burger and Fries

When it comes to classic food combos, burgers and fries reign king.

Batman and Robin, Mario and Luigi, Sonny and Cher, and Cheech and Chong: when it comes to classic duos, these are merely a few of the famous pairings that come to mind.

Extend the conversation to food, though, and the whole thing gets a bit more heated. Just ask celebrity chefs Michael Symon and Duff Goldman who chimed in on Food Networks’ Best Thing I Ever Ate episode dedicated to food combinations.

Curious to find out what foods Cooking Channel fans like to mix, mash and pair up, we opened a poll and called out asking for all your favorite combos on facebook. 286 responses later, we came away with a few clear cut winners and some, well, some pretty unusual combinations.

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