Veggie Wraps for Hot Nights

I have gotten to the point where quick, cold food sounds really good to me once or twice a week in the summer.  Most nights I don't mind a bit of time and labor for a good result, but once in a while I want a sandwich.  This veggie wrap is a tasty and cool meal on a day when you want something light.

Spread three tablespoons of hummus on a tortilla.  Add some carrot shreds, edamame beans, roasted red pepper, cucumber slices, mixed greens, and some dill and wrap up.  Serve with delicious pickles.  I like mine from Brooklyn Brine Co. but there are a lot of ways to go on that one.  This is just one combination of veggies, pretty much any combo sounds good.  I roasted my pepper in the morning before it got too hot and it complimented the wrap very well.

Fluffy Frittata

About a month ago a friend of mine shared a method for making frittata that solves the problems with presentation I had previously had with frittata.  This method allows the frittata to be cooked completely without being stuck to the pan you cook it in.  It allows for much more elegant slices than I have previously been able to accomplish.  I have since expanded the recipe to include various combinations of vegetables.

The basics stay the same no matter what other vegetables you add.  This recipe makes two 5 inch round frittata.

 8 eggs, beaten
3 medium potatoes, sliced in thin half discs (cut the potato in half, place cut side down and slice thin coins)
one medium onion sliced thin
3 garlic cloves, minced
canola oil

In a separate pan from the one you intend to cook the frittata in, cook the potatoes in a little canola oil until they are soft and starting to brown on the edges.  Put cooked potatoes in a large, heat proof mixing bowl. Cook the onions until they are soft and starting to color (or you could caramelize them slowly).  At the end of cooking the onions add the garlic in, allow the garlic to get fragrant before adding the onion mixture to the potatoes.  Add in any other veggies you like:
two large kale leaves
a handful of spinach
one zucchini's worth of coins
a handful of basil
thinly sliced red pepper

Generously season this mixture with salt and pepper and toss to combine.

Pour the beaten egg into the bowl and toss to coat the veggies.

At this point you should prepare to cook.  Coat the bottom and sides of your pan (I used a 5 inch cast iron pan, this size is recommended, but non-stick should work just as well.  Any larger might make for a difficult time flipping) with canola oil and heat over medium heat.  While the pan is getting hot, oil a light dinner plate lightly.  When the pan is hot, add half the mixture and push down into the pan.  Allow to cook about five minutes, then check around the edges with a spoon to make sure it isn't stuck.  Invert your oiled plate on the pan, place your hand on the bottom of the plate, and flip.  Check the pan and clear it of any stuck egg before sliding the mixture back into the hot pan.  Use a spoon to push the edges in and flatten the top.  The first flip will probably be a bit messy, but don't worry, each flip will make the frittata prettier.  Continue cooking for about five minutes and flipping until both sides are golden brown.  You can make a slit in the frittata to make sure the inside is cooked, just make sure to flip it one more time to reseal the slit.  I made a video of flipping the frittata so you can see the process.

Avocado Chicken Salad

I don't know how it has been in other places, but here in New Jersey we have been experiencing on and off heat waves this spring.  There is nothing worse, on a hot day, than turning on the stove or, god forbid, the oven.  John and I have been trying to come up with meals that are cool and require the least amount of heat creation to produce.  We love chicken salad, especially my curried chicken salad with grapes (recipe to come), but this week I decided to try something new.  I wanted to make a chicken salad without the mayonnaise.  That is where the avocado came in.  I served this salad on small Boston lettuce leaves, and in pita shells as sandwiches.

 Avocado Chicken Salad

three poached chicken breast pieces, shredded, or the meat from one small grocery store rotisserie chicken to eliminate cooking heat entirely
two ripe avocados
juice of one lime
splash of hot sauce (I use Chulula)
handful of cilantro, minced
one orange bell pepper, chopped
salt and pepper to taste

Mash the avocados, add the lime, hot sauce and cilantro.  Mix thoroughly and season to taste.  Add the shredded chicken and bell pepper, mix until the avocado mixture coats the chicken.  Refrigerate about one half hour before serving.

What cool meals do you like to eat in the summer months?