Flourless Peanut Butter Oatmeal Chocolate Chip Cookies

Ambitious Kitchen

Flourless Peanut Butter Oatmeal Chocolate Chip Cookies

Thick, chewy peanut butter oatmeal chocolate chip cookies! These gluten free, flourless peanut butter cookies are made with 7 simple ingredients and are full of peanut butter flavor! Remember these flourless peanut butter oatmeal chocolate chip cookies? I first made them back in 2013 and slowly but surely they took over Pinterest and won your [...]

The post Flourless Peanut Butter Oatmeal Chocolate Chip Cookies appeared first on Ambitious Kitchen.

A Couple Cooks

Roasted Tomato & Shaved Asparagus Frittata

This post was created in partnership with Village Farms. All opinions are our own.

Hello spring! Over here we couldn’t be more excited about sun, flowers, light, and all things spring. Every year, I’m surprised when the weather starts to turn warmer and everything, literally everything in life seems better. We can walk to the park with Larson, start using fresh chives from the garden, and pack up our winter parkas in favor of springtime garb.

And of course, our recipes can turn from heavy winter foods to light and bright! This new frittata is everything spring, contrasting the fresh goodness of asparagus with the roasty sweetness of Mini San Marzano tomatoes. You may notice that tomatoes are not typically a springtime food. We’re huge supporters of local tomatoes, which show up around July here in Indiana. However, we’ve started to allow sustainably grown hydroponic tomatoes into our repertoire in the spring, when we’re craving tomato juiciness but local crops are months away.

The tomatoes we used here are Heavenly Villagio Marzano® from Village Farms. Village Farms’ use of hydroponics in greenhouse growing allows them to provide delicious tomatoes year-round by farming indoors using sustainable growing practices. Not only are these growing methods eco-friendly, they result in ripe, juicy flavorful tomatoes–the flavor is unlike any other grocery store tomato we’ve had. Village Farms’ growing methods use:

86% less water compared to the average tomato grown outdoors. 97% less land to grow the same amount of tomatoes grown outdoors. Beneficial insects to control pests and stimulate healthy plant growth, instead of harmful chemicals

The frittata is one of our favorite ways to make a simple brunch entree. And, you can even serve them as a simple dinner, alongside fresh bread and a salad! This roasted tomato & asparagus frittata is lovely for spring family gatherings, like an Easter brunch or Mother’s Day brunch. While you’d imagine cooking the asparagus and using the tomatoes raw, we’ve flip-flopped it! To capitalize on the fresh spring flavor of asparagus, we’ve shaved it into long ribbons. Not only is the flavor lighter than cooked asparagus, the ribbons look lovely and bright green as they decorate the top of the frittata. To contrast the fresh green asparagus, we’ve roasted the Heavenly Villagio Marzano® tomatoes, which develops their robust flavor into something even more complex. The bites of roasty tomatoes inside the frittata remind us of the savory goodness of pizza! To top it off, a sprinkling confetti of feta cheese, which adds a salty element.

While these tomatoes are lovely raw, we loved roasting them to develop their flavor! You could use the roasted tomatoes in other ways outside of the frittata: try them as a side dish, on a Caesar salad (yum!), or inside a grilled cheese.

Look for Village Farms tomatoes at your local grocery (ours has them!). For more information, go to VillageFarms.com. Happy spring!

This recipe is…

Vegetarian and gluten-free.

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Roasted Tomato & Shaved Asparagus Frittata

Author: Sonja Prep Time: 25 minutes Cook Time: 15 minutes Total Time: 40 minutes Yield: 6

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Description

This roasted tomato and shaved asparagus frittata is light and simple, perfect for a vegetarian brunch or as a main dish with a green salad.

Ingredients

For the roasted tomatoes

1 cup Village Farms heavenly villagio marzano® tomatoesOlive oilDried oreganoKosher saltFresh ground black pepper

For the frittata

10 thin stalks asparagus (enough for 1 cup of ribbons)8 eggs1/2 cup feta crumbles, divided1/4 cup milk1/2 teaspoon kosher saltFresh ground black pepper 1/2 tablespoon butter

Instructions

Preheat the oven to 400F.

Slice the tomatoes in half. Line a baking sheet with parchment paper and place them on top. Drizzle the tomatoes with olive oil and sprinkle with oregano, kosher salt, and fresh ground black pepper. Roast the tomatoes 22 to 25 minutes until tender and slightly browned.

Wash the asparagus and chop off the tough ends. Lay asparagus spears on a flat surface. With a vegetable peeler, shave each spear from the from the bottom up. Remove the tips if desired. Measure out 1 cup of ribbons.

Whisk together the eggs, 1/4 cup feta cheese crumbles, milk, kosher salt, and several grinds black pepper.

In a 10-inch ovenproof skillet, melt the butter and swish around the pan to evenly coat. Pour in egg mixture and cook over medium heat for 3 to 4 minutes until the edges are set. Top with the tomatoes and asparagus ribbons, arranging them as desired, then sprinkle with the remaining 1/4 cup feta.

Place the skillet in the oven and bake 10 to 12 minutes until the center is firm. Cool for a few minutes before serving, then cut into pieces and serve warm. (You also can serve at room temperature.)

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A Couple Cooks - Recipes for Healthy & Whole Living

Cookie and Kate

Super Simple Marinara Sauce

Meet the marinara recipe of my dreams! I’ve always been intimidated by marinara, maybe because I love it so much that I was afraid of messing it up. I finally faced my fears and tried making marinara every which way. This version is my favorite, no contest.

This homemade marinara sauce offers rich and lively tomato flavor, and it could not be easier to make. You’ll need just five basic pantry ingredients: good canned tomatoes, onion, garlic, dried oregano and olive oil.

The best part? You don’t even have to chop the onion and garlic. Just crank open a can of tomatoes, halve an onion and peel some garlic. You’re ready to go!

This sauce offers lovely, authentic Italian flavor after a 45-minute simmer. I tried to take shortcuts to make it even faster, but no amount of tomato paste, spices, salt or sugar will make up for lost time.

Bottom line: It’s impossible to achieve enchanting, long-simmered marinara flavor in under 45 minutes. So throw those ingredients in a pot, pour yourself a glass of wine and boil water for pasta. Dinner is almost ready.

Continue to the recipe...

The post Super Simple Marinara Sauce appeared first on Cookie and Kate.

from Merah Hati Cintaku http://ift.tt/2GwKiYh
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