So good! There might have been some parmesan and black pepper in there too. @Kristen / Eddie Thank you. I have goat cheese, too! added cherry tomatoes. – locally-made whole-wheat cresta di gallo pasta I just threw the lemon zest, lemon juice, and goat cheese(I even used crumbles, which melted just fine) directly into the cooked quinoa. I’ve made a version of his several times. I made this last night with some additions. Deb, this recipe worked out perfectly I added squash (acorn, italian, and yellow) and tomatoes for more color and it was so fresh and spring! I also added some roasted tomatoes to “cut” the intensity of the goat cheese. I’ve made this twice and we really like it, except that we seem to need to add a lot of salt, fresh ground pepper, and grated Manchego to amp up the flavor. This is already on our menu for the week because it sounds absolutely delicious. Thanks Deb! nice and simple. If for me, however, I look for a) pasteurized goat cheese (most are, not hard to find) or that b) that it is used in a steaming hot dish. I’ve had twice now with whatever was coming out of my garden. This makes two recipes that I’ve tried and two that I love. Thank you! When reheating leftovers, I found it to be a little dry, so microwave it and then break in just a tiny forkful of the goat cheese again and it refreshes the pasta perfectly and makes it enjoyable again. Husband thought I was a `throw it together from the fridge`type of genius. Holy crap this stuff is good! *sigh*. Eat What You Want Day was created by Thomas and Ruth Roy. First, rinse the leek, then cut and discard the roots the dark green part. A couple weeks ago, I had a fantastic warm asparagus salad at a nearby restaurant, one I immediately swore I’d make at home. So I used 1/2 low fat cream cheese & 1/2 good pecorino romano plus fresh basil. Print. 1 small red or white onion, thinly sliced. I would follow your 2-hour directions like your personal slave, but this easy-peasy one is a busy gal’s DREAM. Yum, I’m a vegetarian (can’t believe I’m saying this) but I’m thinking a little bacon or prosciutto, too? Cons: needs more proscuitto (I'd suggest double) and the asparagus wheelspoke thing is a waste of energy. Am allergic to it. Alas, this is not it. Fresh asparagus, spinach and tangy goat cheese pair nicely to give you a healthy balanced breakfast, snack or meal any time. Ricotta is a great sub – one of my favorite spring recipes is a very simple asparagus and ricotta recipe from the NY Times a few years ago: http://events.nytimes.com/recipes/8870/2007/05/13/Penne-With-Ricotta-and-Asparagus/recipe.html, I pulled this together last night and it was amazingly easy and delicious! !cant wait to have it again!!! I made this, loved it, and posted it. obsessed. Brunch recipes like this one are perfect for spring and summer and a great way to use fresh veggies. Made it for dinner last night! Adapted? My husband really liked the change from garlic infused sauce. I did not think the leftovers heated especially well. Cheap, fresh, thin stalks. This was delish! .I literally just made this and as I was putting the finishing touches on this dish I really thought I wasn’t going to like it. I think I have no choice but to make it. It’s just not my fave vegetable. Nobody really makes bronze die pasta in the US, and particularly fresh. We have two small children, and even though goat cheese was ânewâ (theyâve had it before, but not often enough to deem it âsafeâ); they both devoured it! Also I was making egg salad for my kids…. Oops! I consult your blog pretty much religiously. Once the Frittata is almost ready, place a large dish over the pan and invert onto the plate, then pour 1 tbsp of oil into the pan, slide the Frittata and cook the other side 5 minutes more. For a grad student on a budget, this was cheap tastiness! Looking to make this tonight & was curious :) Thanks!!! ... 2 to 4 ounces soft goat cheese, crumbled (to taste) View the full recipe at smittenkitchen.com. This looks phenomenal. First, rinse and dry the asparagus over kitchen papers. From wedding cakes to it’s-almost-3pm-and-I-still-have-no-idea-what-to-cook-for-dinner-but-I-want-it-to-taste-good-and-be-easy, you are always there for me. I will make this again for sure!!! What a wonderful day to be alive! Can’t wait to try it!!!!! How rude I am, right? This was such an easy and tasty meal. I decided to use whole wheat pasta, garlic herb goat cheese and purple asparsgus I bought at a local farmer’s market instead. Preheat the oven to 350°F. Could be because Mr Psmith hates tarragon and I subbed summer savory? Thanks for the launching point of a fun and delicious recipe. Still love this blog to death. i’m trying the technique tonight, but with mushrooms & spinach. Wow. Next time, I think we’re going to skip the lemon peel and just add a little more lemon juice; I always halve the recipe and I feel like I’m wasting a lemon for just half a teaspoon of rind each time. SANTORINI FAVA RECIPE – Greek split pea puree – all you need to know! i made this pasta the other night with asparaugs instead of artichokes and this one hereis a spring standby. 1/4 cup olive oil. Thanks so much for sharing. It was fantastic. Iâd also add red pepper flakes next time, if I was serving to a group who could take the heat â the group I served to this time don’t care for spicy dishes. Finally, place a pan over medium heat, add 2 tbsp of extra-virgin olive oil and a pinch of salt, and sautè the leek rings until very soft. Makes it more tender. Soooo good :) I made it this weekend. I didn’t have goat cheese, I didn’t have tarragon, I didn’t want to go to the store. I just made this for lunch, and it was wonderful! They’ll be different dishes, but no reason you can’t tweak them to make them work. Going to use my asparagus right now! I wonder how this would be with ramps and asparagus? I served it with a simple green romaine salad with a passion fruit/champagne vinaigrette. It had segments of white and green asparagus tossed with goat cheese and a tarragon and lemony mint vinaigrette and it was piled on a bed of red endive, my favorite. Can anyone suggest a substitution? Must feed the children and put them to bed before they unravel and/or I unravel. Oh well, I am going to eat the leftovers..and try and figure out what went wrong. But I can’t wait to make it again. But this did, for now at least. Will have to make something! Since asparagus season is out- I substituted the asparagus for broccoli. I’ll take my asparagus in any way, shape, or form this time of year, but I particularly love it with eggs. I served grilled zucchini and cherry tomatoes on the side (with olive oil and balsamic) and we ended up combining the two for another level of flavor. Tossed in some grilled chicken as well. Thanks! Thanks for the idea! I love Pasta. Preheat oven to 180°C. Thanks for the perfect recipe for a quick, no hassle dinner! fantastic. I’m getting obsessed with your website. Save my name, email, and website in this browser for the next time I comment. I wonder if I can get my husband to get behind the goat cheese. I also added 1 clove garlic and 1 tbl parmigiano reggiano to the sauce and loved the flavor! Just made this with fettucine, fresh mint and basil, since that’s what I had on hand. These two ingredients go SO well together, and really stand out in the frittata. The whole family liked it. I haven’t made it with anything else, but suspect cream cheese might work, although it will be less tangy. Amazing. I make a recipe very similar to this, but with feta (melts very well) and a pinch of cayenne. I made this last night, after a week of drooling over the recipe. I’m still eating it as I’m writing this, and will quickly be going back for seconds. That’s what most of us need most nights…a good quick dinner. Thanks for the recipe!!! You can get asparagus at roadside stands everywhere in Michigan right now, so I’ve been searching for new asparagus recipes. This looks delicious. We came across your post while looking for the original recipe to share. I needed a new asparagus recipe for tonight.Last week I made steamed asparagus, then sauteed it with olive oil, orange zest and oregano. Recipes. Salt with 8 pinches of salt and stir well. Let the frittata cook undisturbed for 7-10 minutes, until the eggs are just about set. I’ve only seen the crumbled kind in the grocery stores. Super creamy and very satisfying. I looked at the recipe like once, watched the Instagram Story and then made it without looking at the recipe again. I used about 5.75 oz of goat cheese, so I’m not sure why this was the case. I can’t wait to try them. Used parsley as Iâm also making Debâs âPizza Beansâ this weekend. Michelle: I honestly like t cold. 0. This looks fantastically fresh and yummy. Anything with goat cheese has my mouth watering!!! This is one of my favorite recipies! I often substitute broccoli if the asparagus at the market is looking sad – I boil that for the last 3 minutes of the pasta’s cooking time. What wonderful suggestions!! I made this tonight and used exactly the ingredients listed, except my goat cheese was ‘herbed goat cheese’ – but it made no noticeable difference. Dill and basil are among other tasty substitutions you could make, too. Love from Denver! Ingredients: 1/2 pound of asparagus8 medium eggs1/2 cup milk1 large garlic clove1-2 tsp fresh lemon thymeabout 1/4 cup of chevrepinch of pepper1/2 medium yellow onion1 T butter Instructions: Preheat your oven to 350. Wow, that looks yummy. Greetings from Amsterdam, the Netherlands – and hope you had a good Passover! Added lots of zest and fresh juice, think that was key. More information shaved asparagus frittata – smitten kitchen Other than that I made it as directed. I also added a little bit of greek yogurt to add a little extra creaminess. We have some asparagus in our organic food delivery box this week – I’ll have to try this out! First with asparagus and again last night with favas and a little basil (don’t have tarragon) and both times this was just wonderful! Because if I am and I’ve been missing out on it all of this time I’m certainly going to go and buy a huge log of it tonight and make up for lost time! Thanks for the insight. 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A brain with me this week with some Boursin cheese…, okay, so subbed... Light on its feet, yet I will be making this recipe and. Add or substitute as needed so vital following the recipe cheese you could use it NYC... And mushrooms noodles get soggy and the flavors just didn ’ t resist Taking ’. Check your email addresses is exactly that kind that will say “ Eeeeeeew, goat cheese frittata breakfast.... Vegetables ( of your recipes, but otherwise followed the recipe!!!!!!!!! Take out the comment guidelines before chiming in cook, whisk the eggs makes me feel a little creaminess... Was completely cut by the lemon and asparagus are natural flavor companions, and will quickly be back!
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