Simple Frittata

The easiest weekday or night meal. Good at any time of day, and you can use almost anything you have on hand!

Simple Veggie + Cheese Frittata

Serves 2.


1/2 cup cherry tomatoes, diced

1 cup mushrooms

1-2 cups spinach

a few tsp olive oil

2 cloves garlic, pressed

4 eggs

1/4 cup milk of choice

1/4-1/2 cup grated cheddar cheese

Preheat oven to 400F. Over medium heat, add 1 tbsp. of olive oil in an oven safe skillet or cast iron pan. Add 2 cloves garlic and cook for about 30 seconds. Add mushrooms to pan, sauté for about 3 minutes, or until soft. Add tomatoes and spinach and continue to cook until wilted. In a separate bowl, whisk eggs with milk, set aside. Once vegetables are cooked, remove from pan from heat. Ensure vegetables are spread in an even layer on the pan. Sprinkle cheese, then add egg mixture. Bake for 10-12 minutes, or until cooked through. Serve with a green salad.


Kale & Radicchio Salad with Pomegranate, Manchego + Maple Dijon Dressing

kale salad.jpg

I’m not a huge fan of typical Thanksgiving foods— mashed potatoes don’t really do it for me— but I absolutely LOVE this kale salad that I’ve been bringing to Turkey Day for the past few years.

Kale & Radicchio Salad with Pomegranate

1 bunch kale, stems removed and torn into pieces

1 radicchio, chopped

1 cup pomegranate seeds

1/2 cup manchego cheese, shredded

1/4 cup pine nuts, toasted (optional)


1 shallot, chopped finely

1 tbsp. grainy mustard

2 tsp. maple syrup

3 tbsp. olive oil

1/4 cup vinegar of choice (I used sherry vinegar)

1 tbsp. sea salt

Mix dressing by combining all ingredients in a mason jar, shaking to combine. Add a 1/4 cup dressing to kale and massage, adding additional dressing as needed. Let marinate in the refrigerator for at least 30 minutes, and for up to 6 hours (it gets a bit softer each hour, so tougher kale may require longer time). When ready to serve, add chopped radicchio, toasted pine nuts, manchego and pomegranate seeds. Toss to combine, adding additional dressing as needed to taste.

Note that this image shows avocado, which I subbed in for the pine nuts. For Thanksgiving, I recommend skipping the avocado and choosing the smokier taste of the nuts! Enjoy!

Roasted Acorn Squash with Chickpea Ragout

This is the most delicious & easy dinner that screams FALL! So tasty and satisfying, I was surprised my husband asked for it two nights in a row! For those who watch their dairy intake, are vegan, or are looking to bump up the B12 in their diet, opt for nutritional yeast over parmesan cheese.

This recipe makes enough for two people, plus repurposes the squash seeds for a healthy snack!


Roasted Acorn Squash Stuffed with Chickpea Ragout

For acorn squash + roasted seeds:

  • 1 acorn squash

  • 2 tbsp. olive oil, divided

  • 1 tsp garlic powder

  • salt and pepper

For chickpea ragout:

  • 1 can chickpeas (no salt added), rinsed and drained

  • 2 cloves garlic, pressed

  • 1 tomato, chopped into 1/4-inch pieces

  • 1 eggplant, chopped into 1/4-inch pieces

  • 1 cup low-sugar tomato sauce (Rao’s or 365 Organic)

  • nutritional yeast or parmesan cheese

  • salt and pepper

  • red pepper flakes

Preheat oven to 400F. Wash squash and cut in half. Scoop out seeds from the inside using a spoon, reserve seeds in a small bowl. Rub ½ tbsp. of olive oil into each half, sprinkle with salt and pepper. Place flesh side down on a parchment paper-lined baking sheet.

Rinse the seeds with water, and separate from squash flesh. Dry seeds and place on the opposite end of the baking sheet. Drizzle with olive oil, garlic powder, salt and pepper. Mix lightly on the sheet pan.

Bake squash for a total of 45 minutes, flipping squash flesh side up half way through.

Bake seeds for about 15 minutes (while cooking squash), then check to see if they are cooked. Seeds should be lightly browned. Remove from sheet and continue cooking squash.

While the squash is baking, make the ragout. In a medium sauté pan, heat 1 tbsp. oil and add garlic, cooking for about 20 seconds. Add tomato and eggplant (add 1-2 tbsp. of water if sticking to pan) and cook for about 3-5 minutes, or until soft. Add rinsed chickpeas and 1 cup of tomato sauce. Stir to combine. Cook over low heat for about 2 minutes or until chickpeas and tomato sauce are warm.

Serve ½ squash with 1 cup of chickpea ragout. Top with 1-2 tbsp. of nutritional yeast or parmesan cheese, if desired.