Kale Fritatta


Yet another thing we had too much of– kale. Kale is another vegetable that I’m really not a big fan of. But I’m willing to try it all sorts of ways to see if it has more value than being made into kale chips. Luckily our CSA newsletter has had a few recipe ideas for us, and this is one we made recently. It is intended for swiss chard rather than kale, but I made it work.

Adapted from Stillman’s CSA newsletter, Week 6 (July 20-26)
Serves 6
Active Time: About 40 minutes

1 onion, chopped
1 garlic clove, minced
2 Tb olive oil
1/2 tsp salt
1 tsp fresh basil
1 tsp fresh oregano
1/2 tsp dried thyme
ground pepper to taste
1 zucchini, chopped
1 bunch of kale, leaves chopped
1 pepper, chopped
5 eggs and a splash of milk
1 c shredded cheddar

1.) In a French oven, saute onion and garlic in oil with seasonings for 5-8 minutes.
2.) Add zucchini and kale. Cover to help cook the kale down and wait to add more ingredients until the kale cooks down by at least a quarter.
3.) Add pepper.
4.) Beat eggs with milk, add cheese. Pour over veggies.
5.) Place French oven in a 400 degree oven and cook 15-18 minutes or until set.

Weight Watchers Points: 6

Between steps 3 and 4.

Between steps 3 and 4.

Right before sticking in the oven.

Right before sticking in the oven.


Crustless Zucchini (Cousa Squash) Tomato Quiche


What to do when the summer varieties of squash start rolling in via your CSA share? Try new things.


This recipe is slightly adapted from the Simply in Season cookbook.

2 cups Cousa squash (original recipe calls for zucchini), chopped
1 cup tomatoes, chopped
1/2 cup Vidalia onion, chopped
1/3 cup Parmesan cheese, grated

1.) Start with the above ingredients and add to a grease 10 inch pan. I used an actual quiche dish from Crate & Barrel.

1 1/2 cups milk
3/4 cup baking mix (I used Bisquick)
1/2 tsp salt
1/4 tsp freshly ground black pepper
3 eggs

2.) Beat the above ingredients in a blender (we did by hand) until smooth.
3.) Pour mixture over the vegetables.
4.) Bake in 400 degree oven until knife inserted in the center comes out clean, about 30 minutes (it was closer to 40 minutes for me).
5.) Let stand for a few minutes to cool before serving. If desired, garnish with fresh parsley (we didn’t).

This, plus some blueberry pancakes served with Vermont-made vanilla creme fresh, made for a delicious “breakfast supper.” Our 4-days-shy-of-1 year old was able to enjoy all parts of this meal without any adjustments.

Thanks to Allandale Farm CSA for the squash and to my family’s farm in PA, Harvest Valley Farm, for the tomatoes!

Want to see a brief video? Check out the vine (video).