Posts in Fall
Minty Pickled Beet Salad
simple beet salad with goat cheese and mint - the nomadic wife
pickled beet salad with goat cheese and mint - the nomadic wife

RECIPE SPONSORED BY RIVERBEND GARDENS


 

Pickled beets from my mother's kitchen

I remember a day when I was fourteen & I was watching the snow fall on the lawn of our family home. It was nice and toasty inside, but outside, a big ol' Canadian storm was brewing.

I paced back from our kitchen patio doors to the stairs and down to the basement, where my mother stored row upon row of jars filled to the brim with a liquid that seemed black as night in the dimly lit storage room.

Bettraves 2004, was scribbled on the top of the two-part mason lid, perfect. I knew they had only been made for a few weeks, in the late fall. My mother insisted that they ought to remain there gathering dust for at least a few months before we ate them, but I just couldn't help myself.

I snuck back up into the kitchen, untwisted the ring of the lid and with the help of the side of a fork removed the sealed disk to the sound of a satisfying pop.

I plunged the fork tines into the dark wine-colored liquid, and it found its target quickly. In one swift move, I went from jar to mouth and crunched down on the very first tangy pickled beet of the year. As always, it was the perfect harmony between the earthy sweetness of the beet & the tangy vinegar of the brine.

 
simple beet salad with goat cheese and mint - the nomadic wife
 

Beets straight from the jar & on every plate

These days, I still make my mother's pickled beets in the fall, except that now I no longer need to sneak around to eat them by the pint. I'm the only one in our home who enjoys the perfect balance between the sweet root & the sour vinegar.

While eating them like this still has a fond place in my heart, I also serve them as a side dish or plop a jar of them on the table next to the salt & pepper, just in case.

 
simple beet salad with goat cheese and mint - the nomadic wife
simple beet salad with goat cheese and mint - the nomadic wife
 

Beet Salad for lunch

Today's recipe is a little salad I enjoy when I manage to convince myself that an entire pint of beets doesn't qualify as lunch. You can lay this salad on a bed of mixed greens with a little olive oil or serve it up with your favorite crackers. It's simple, but not overly so, and brings a vivid color to the plate when the rest of the world is otherwise turning white.

 

 

Ingredients

Makes 2 portions

1 pint jar of pickled beets
¼ - ½ C goat cheese
1 T dry mint
Salt to taste

* serve with sprouts & crackers or on top of greens with a drizzle of olive oil.

 

Directions

5 mins prep 

  1. To make the pickled beets, simply follow this recipe but use beets.

  2. Once your jars have sat for a few weeks, place beets on a plate with a good sprinkle of salt, mint & a dollop of goat cheese.

  3. From there you can add your favorite crackers and call it a snack or put this on top of salad greens with olive oil and call it a light lunch.

 


WANT TO TRY A FEW MORE DISHES THIS WEEK? CHECK OUT THESE EASY RECIPES:

Middle Eastern Almond Rice
easy dinner recipe Middle eastern almond rice
simple dinner recipe almond rice

RECIPE SPONSORED BY RIVERBEND GARDENS


 

No desire to cook tonight? No worries. This is better than takeout!

This easy recipe is one of those "I have absolutely no desire to cook tonight" recipes. It's super quick, and you can make a larger batch if you like as it keeps quite well in the fridge. I almost prefer it the next day, when it has cooled off and I eat it right from the fridge. Haha.

That being said, it's an easy rice dish to warm up, with a little butter or oil, and have as lunch the next day too!

Typically, it can be made with ground lamb or beef, but I personally prefer this vegetarian take on the dish. The key is the cumin + cinnamon balance. Too little of either spice will leave you rice tasting rather bland. So start with the measured amounts but don't be afraid to sprinkle a little extra on there!

Enjoy this little taste of middle eastern cuisine! <3

Note: this dish is already packed with protein from the almonds, but if you would like to add meat, just stir fry it separately and add it before serving. I've had this with everything from ground beef to chicken breast & it's always yummy!

 

 

Ingredients

Makes 2 portions

1 C rice
1/4 onion, finely chopped
2 cloves garlic, finely chopped
1 T olive oil or butter
2 C almonds, roughly chopped
2 t cinnamon
1 t cumin
1 t fresh black pepper
Salt to taste
1 1/2 C vegetable stock

Veggies

1 can sweet corn
10-12 Brussels sprouts
Chopped kale
Any other veggies you have left over, chopped
Parsley for topping - optional but super yummy

Directions

5 mins prep + 15 mins cooking

In a large pan over medium heat, add your onion, garlic, pepper cinnamon, cumin & olive oil.
Stir until fragrant, then add the rice and let it soak up the oil. About 2 mins. 
Add the vegetable stock and bring up to a boil. Then cover and set to low for about 10 minutes.
In the mean time, chop your vegetables.
Once the rice is ready, fluff it lightly with a spoon and mix in your raw veggies.
Cover for another 2-3 minutes, so the veggies can steam lightly, and serve with parsley & fresh pepper.


WANT TO TRY A FEW MORE DISHES THIS WEEK? CHECK OUT THESE EASY RECIPES:

10 minute creamy broccoli & carrot salad
creamy broccoli & carrot salad with yogurt dressing

RECIPE SPONSORED BY RIVERBEND GARDENS


 

Fall veg at it's best

These days, I waltz between the desire to have a hot soup and fall into hibernation and flood my body with beautiful raw produce. Today, I took a penchant for the later and decided there was still time for a good ol' raw salad before the season is out.

Broccoli & carrots (and most other root veg) are abundant during this part of the year and they overflow the tables of our local farmer's market. So I figured, why not experience them at their best one last time before everything becomes either pickled, cooked or fermented for the winter season.

 
easy lunch salad recipe with a creamy yogurt dressing - the nomadic wife
easy carrot & broccoli salad recipe with a creamy yogurt dressing - the nomadic wife
 

TZATZIKI: A creamy dressing worthy of the MEDITERRANEAN 

I'll admit I'm having a bit a of a love affair with dairy these days, and this recipe is no exception. The plain yogurt and raw garlic add a delightful tanginess to this otherwise banal salad. It's just so luscious I was tempted to lick the sauce container instead of rinsing it off like a decent adult human being.

When mixed with the sweet carrots, the crunchy broccoli, the tart cranberries & the pungent shallots, it's a match made in heaven. Just the perfect amount of every flavor with every bite being slightly different than the last.

 
easy lunch salad recipe with a creamy yogurt dressing - the nomadic wife
Creamy broccoli & carrot salad - the nomadic wife
 

2 SERVINGS

1 medium broccoli
6 medium carrots
1/2 C pumpkin seeds
1/2 C dried cranberries
1 french shallot
Parsley

TZATZIKI

1 C Greek yogurt
2 cloves garlic
1 Lebanese cucumber
1 pinch of salt

10 MIN PREP

Mince your garlic & cucumber
Mix them with yogourt & salt and let sit until you're ready to eat so the flavors can develop.
Chop your veggies into bite-size pieces, and layer them into jars (or a large bowl).
Layer on minced shallow, pumpkin seeds & cranberries.
Serve with half the creamy tzatziki sauce.


WANT TO TRY A FEW MORE DISHES THIS WEEK? CHECK OUT THESE EASY RECIPES:

Greek salad bowl with farro and nettle
greek salad bowl with farro and nettle - the nomadic wife

RECIPE SPONSORED BY GRAIN


 

A fall bowl with some summer vibes

If you’re anything like me, you love bowls. They’re just the easiest kind of meal to put together because more often than not they can accommodate whatever veggies you have hanging out in the fridge. Now, if you’re ready to up your bowl game while keeping it crazy simple, carry on. I’ve got a few fun twists on the traditional bowl for you.

With fall well on its way & the cool of winter just around the corner, I wanted to develop a recipe that was both cool & filling and reminded me of the summer days that seem to have come and gone too fast. 
 

 
greek salad bowl with farro and nettle - the nomadic wife
easy Greek salad bowl with farro and nettle - the nomadic wife
 

Farro, a trip to the Mediterranean 

Farro is the perfect vehicle for a recipe like that. You can even cook it ahead of time, pop it in the fridge days where you have no desire to boil anything. If you haven’t had it before, you’re seriously missing out in the grain department!

It’s been a staple of Italian cuisine for a very long time, and with the mediterranean theme in mind, I started pulling together flavors that would complement its tender & chewy nature. As far as taste goes, most people say farro is pretty neutral, though I’d argue it does have a slightly nutty flavor to it. 

This is great news, in any case, for all your bowl-crazy people out there. Put simply, it’ll go well with just about any produce and just about any sauce.

 
twist on the traditional greek salad with farro and nettle - the nomadic wife
 

A twist on a classic: Greek Salad

We’ve all had greek salad before, and although this recipe doesn’t feature most of its quintessential ingredients — no tomatoes or olives to be found — it does feature its summer quenching zing & spicy notes of oregano.

Then the twist: stinging nettles. They are a somewhat mysterious good-for-everything plant. Though I agree it’s not the most common of ingredients, it is, in my opinion, a pantry item that everyone should explore. Especially women, as it’s loaded with iron. I suggest you get it in dried form (like I used in this recipe) as it can be incredibly difficult to find it fresh unless you’re growing it yourself. It has a very green taste, for lack of better words. Some describe it as the lovechild of spinach and artichoke, though in this context I find it is overall more of a mild greenery taste.

Should you decide that you do not want to be bothered with it at all, though I really suggest you give it a try, you can substitute it for dried parsley, or even chopped up fresh spinach.

 
greek salad bowl with farro and nettle - the nomadic wife
greek salad bowl with farro and nettle - the nomadic wife
 

2 SERVINGS

1 C Farro
¼ C nettles
¼ C pumpkin seeds
¼ C crumbled feta
4 lebanese cucumbers
2 sweet red peppers
1 T oregano
2 T white wine vinegar
4 T olive oil
A pinch of salt

5 MIN PREP + 45 MINS COOK

Cook your farro with 4 C of water and a pinch of salt for about 45 minutes, it should be tender but firm.
While it’s cooking, chop your cucumbers & peppers.
When your farro is ready, let it cool (or rinse it under cool water to accelerate the process).
Place half of the farro & half of the toppings in a bowl, repeat for the second bowl then drizzle with olive oil, a pinch of salt & white wine vinegar. 
Toss well before eating & enjoy!


WANT TO TRY A FEW MORE DISHES THIS WEEK? CHECK OUT THESE EASY RECIPES:

Garlic & Oyster Sauce Brussels Sprouts
Brussels sprouts with oyster sauce - the nomadic wife
easy 10 minute side dish brussels sprouts - the nomadic wife

RECIPE SPONSORED BY RIVERBEND GARDENS


 

A little comfort for the soul.

I did part of my growing up in San Francisco where I got to experience the most authentic southern Chinese flavors this side of the Pacific. At the time, I lived with a wonderful lady who would cook all of the traditional dishes she grew up with as a girl.

Some of these dishes were amazingly simple to make yet incredibly complex in flavor... just a matter of a quick toss in the wok and a spoonful of richly flavored condiments from a land far away. Still today, they are some of the dishes I turn to when I am in search for a little comfort.

 
10 minute succulent brussels sprout side dish - the nomadic wife
brussels sprouts with garlic and oyster sauce - the nomadic wife
 

Oyster sauce, a gateway drug.

These condiments, which when left to themselves can be quite powerful, umami and sometimes rather stinky, meld into the dish and elevate all of the flavors present. Yet not all of them are immediately pleasurable to a typical North-American pallet. 

Oyster sauce, in my opinion, is the gateway drug to some more intense eastern condiments like numbing Szechuan pepper, or fermented shrimp paste. It tastes slightly of the sea, with an underlying sweetness, which pairs perfectly with just about all green vegetables.

 
DSC_5851.jpg
 

East meets west.

While oyster sauce is traditionally used to flavor vegetable and meat dishes, or sometimes mixed into noodles as part of the sauce, you will never find a Chinese cook serving up Brussel sprouts with it.

However, many of the vegetables typically served with it are from the brassica family just like Brussels are, so it's not entirely a foreign concept to serve up cabbage-like things with this sauce.

It's mid-September here in Edmonton and cabbage, Brussels & broccoli are all in season. They all pair, in my opinion, rather well with a little garlic & a lick of oyster sauce.

 
Simple side dish of garlic brussels sprouts - the nomadic wife
garlic brussel sprouts with oyster sauce - the nomadic wife
 

What can I serve this with?

Typically, I would serve up a great big dish of veggies as a side when dishing out a family style meal. Think of the sorts of things you would typically see a large family sharing in a Chinese restaurant. Everyone can grab from the middle of the table what they want. A little of this, a lot of that.

However, when it's mid-afternoon and I'm looking for a little pick-me-up I typically turn to a much simpler option of steamed rice or noodles with a little sesame thrown on top.

 
garlic & oyster sauce brussels sprouts - the nomadic wife

2 SERVINGS

10-12 large Brussels
(swap for broccoli or cabbage)
2-3 cloves of garlic
1T butter
Oyster sauce

Serve with steamed rice & sesame seeds

5 MIN PREP + 5 MINS COOK

Chop your veggies into bite size pieces and place them along with the butter in a wok or large pan over medium-high heat.
Toss a few times until butter is melted, then chop garlic and add it in.
Toss a few more times until fragrant, add to a large bowl along with rice & top with oyster sauce. 


WANT TO TRY A FEW MORE BRUSSELS SPROUT DISHES THIS WEEK? CHECK OUT THESE EASY RECIPES:

Impromptu fresh pasta dinner against all odds
Homemade pasta with ragu - the nomadic wife
 

Last night I hosted an impromptu dinner against all odds.

This season of our lives has been one of hustle, and not the meaningless trying-to-fill-my-day-to-prove-im-busy sort. Real hustle. The kind that slowly gnaws at you and leaves dark clouds below the gentle skin of our under-eyes. The sort that keeps us awake well into the night and wakes us with a start.

In our house, fall is the season where Thomas works around the clock to make sure all of the concrete clients are satisfied before the snow blanket settles over the city.

On my end, it is often a season of rush, when my design clients realize back to school has passed and holiday promotions need to be strategized on, dreamed up and created.

 
homemade fresh pasta
 

The season of work, difficult weather & heart warming food

It's also a season of weather temper tantrums akin to those of a small child in the God forsaken terrible twos. The daily warm and nightly cool mean that I need to add more hustle to my plate and get the garden sorted out in a jiffy when this temperamental mother nature decides unexpectedly to delivery early snow instead of rain. I almost lost my basil to this battle, but thankfully, it was brought inside in the nick of time and with a sticky coating if fresh wet white mess to boot.

This crazy season, one would argue, would be a great one to keep friends and relations at bay, do the work and leave the rekindling of relationships old and new to the holiday season. That would be the logical thing to do it seems, but alas I'm hardly one to be practical when someone says they're finally available for dinner after months of company-less meals for two.

So, I hosted an impromptu dinner last night between the work and the harvest. Needless to say it came together beautifully despite the odds and the tired faces around the table that all clearly needed a respite from the mundane grind as much as I did.

 
fresh pasta with Bolognese sauce - the nomadic wife
fresh pasta with meat sauce - the nomadic wife
 

Fresh pasta with ragu

I made a batch of fresh pasta, with organic eggs and local flour & kneaded it in traditional way on our butcher block table top until the dough had absorbed all the flour and then I left it to rest in a cul-de-poule until the gluten became tender and supple.

After about a half hour of sauce making, I rolled each portion if pasta out by hand, with our clamp-on-the-counter pasta roller. First at the largest setting and then slowly made my way down before hand-cutting them in wide strips perfect for the blogonese ragu I had bubbling on the stove.

A bottle of red wine, one I'd been keeping for an occasion exactly like this, was pulled out of storage in the basement and uncorked to breathe before settling it down on the table for the company along with my favorite stemless glasses.

Pasta was rolled, stories were shared & faces where warmed with wine. Our house was filled with laughter for a few fleeting hours before we each returned to our now slightly lighter feeling daily hustles.

 


2-4 SERVINGS

1/2 lb ground beef
1 medium yellow onion
24 oz diced tomato
1 T dried basil
1 t marjoram
1 T pepper flakes
2 cloves garlic
Pinch of salt
 

10 MIN PREP + 30 MIN COOK

In a large pan, cook the meat over medium-high heat along with the onion until it has released all of its juices and is nicely browned.
Squish the tomatoes along with the herbs, then add to the pan along with a pinch of salt & minced garlic.
Reduce the heat to medium-low and let simmer until it thickens, about 25 minutes.
Serve with the freshest pasta you can get your hands on or refer to this article for the perfect dry pasta to pair with ragu.

 


WANT TO TRY A FEW MORE PASTA DISHES THIS WEEK? CHECK OUT THESE EASY RECIPES:

6 Ingredient Sweet Potato + Butternut Potage
Simple sweet potato and butternut squash soup recipe

RECIPE SPONSORED BY RIVERBEND GARDENS


 

keep the soup base simple

I'm of the opinion that every ingredient on a plate, or in a bowl, deserves it's time to shine! Now, I love a good soup or stew packed to the brim with all the veggies as much as the next gal, but there's something about blended soups (potage for the food geeks among us) that has me drawing the line at a handful of ingredients.

I feel that this way, it allows each ingredient to lend a hand to the others instead of competing for space and flavor. This particular recipe could be done with even less ingredients by going entirely in one direction with the sweet potatoes or the butternut. In both cases, it results in a similarly luscious texture and gives the primary veg just that much more space to showcase its complex sweetness. 

 
easy butternut squash soup recipe
 

What grows together goes together

Making potage is, I think, is as old as the world. Well perhaps at least the french world, and then maybe a little bit beyond that. In Europe, people often planted potage gardens or potager which were vegetable gardens named this way because if you were to harvest everything and boil it together it would make good soup. Pretty nifty right?

In today's day and age, I'm not sure I'd want to blend together everything in my garden. For one, there are way too many herbs. However, CSA baskets (or farm stands) are a great place to start exploring the potential of doing one or two main ingredient potage because if they old addage is right, if it grows together it goes together. 

 
luscious and easy butternut soup recipe
toppings make the soup
 

toppings make the soup shine

I think you've now figured out that I really play by the keep it simple silly approach, but there's one more thing that we really need to have a quick chat about. Creating a base that doesn't compete with itself opens the door to some really fun topping options. I usually dig through with what ever I have in the pantry at that moment, looking for a little punch of salt or acidity to add on top. Sometimes, salt flakes is all it takes but in this case I was really craving a salty & herbaceous blend to cut through the sweetness of the base.

I went for cilantro + feta, with a few sliver of almonds (because they're pretty but also complement the earthy goodness of this soup). I know everyone isn't a huge fan of cilantro, so if that's not your jam, consider parsley or a tiny bit of rosemary or sage. Be warned though, they go a mighty long way!

 


4 SERVINGS

4C sweet potato
1 small butternut
2 small yellow onions
1/2 head of garlic
4C vegetable stock
2 T coconut oil

Toppings

Slivered almonds
Feta
Fresh cilantro or parsley

10 MIN PREP + 25 mins cook

Peel & chop onions & sweet potatoes roughly.
In a large soup pot, over medium heat, add the coconut oil & the onions.
Cook them until they begin to caramelize then add the sweet potatoes, garlic & stock.
Bring up to the boil & cook until the potatoes have softened.
Using an immersion blender, puree the soup, it should be thick & creamy.
Serve topped with almonds, feta & fresh herbs.


WASTE LESS TIP

Storing most varieties of winter squash is as easy as keeping them on the counter. They tend to hold up quite well for a few weeks if the kitchen isn't crazy hot and steamy most of the time. If you'd like to hold on to them longer, consider storing them in a cool dry place (basements are usually ideal) where they can keep for a few months.

Pro tip: Rotate them from time to time and check for moisture to keep them from rotting.


WANT TO TRY A FEW MORE SQUASH DISHES THIS WEEK? CHECK OUT THESE EASY RECIPES:

Watch out charcuterie boards, vegetable boards are in town
Vegetable board perfect starter dish - the nomadic wife

RECIPE SPONSORED BY RIVERBEND GARDENS


 

A quick board for when friends come over

I always love having friends over, even when they pop by for an impromptu visit! Depending on the time of day they drop in, I like to whip up a quick something that we can snack on while we hang out and catch up (or just slow down long enough to take a good deep breath).

So, I started making this little spreads, inspired by the classic charcuterie board or cheese boards that are all over right now. The main hiccup is that we don't really keep fancy salted meats or strong cheese in the house so I got creative and started using what I love most, pulses and veggies.

 
simple cabbage & white bean salad - the nomadic wife
Cabbage with lime, cilantro & white bean makes the perfect salad - the nomadic wife
 

Something bright and fresh

The recipe of this post is the one you see above right here. It plays a crucial part in the board by adding a nice dash of bright zesty freshness! I make this salad for people who love cilantro, but you can easily swap that out for a parsley dressing if cilantro is in your hate pile.

The beans in here add a nice little light-lunch feel, where you feel full but not stuffed & to make the process even faster, I usually keep canned beans on hand so you don't need to worry about anything other than rinsing them and draining them well.

 
Simple cabbage and white bean salad - the nomadic wife
 

Good bread: The Foundation

If you're anything like me, you know a good crusty bread when you see one. For impromptu visitors, however, I tend to just pull flutes or baguettes out of the freezer, let them thaw a touch and pop them in the oven so they have that fresh-baked feel. It takes about 5-6 minutes for flutes and 10-15 for baguette which is about the time you'll need to put together the rest of the board. Perfect!

Be warned though, once bread is reheated after it comes out of the freezer it tends to get hard, so you may want to consider doing this with any leftovers.

 
Half smashed white bean dip - the nomadic wife
New alternative to charcuterie boards - the nomadic wife
 

Mix and match

Now comes the fun part. You have a bright, zesty salad and some good bread...time to round out this board.

My approach is simple. Cut up some veggies, call it good.

If you have avocado kicking around, a quick guac may be the way to go. If you don't use the whole can of beans you can turn THAT into a 5 min dip by blending it with olive oil, salt, paprika & a clove of garlic.

I also like to add freshly pickled or fermented things to the board. So kimchi, pickled veggies or olives make for a great way to take this thing over the top.

 


2-4 SERVINGS

1/2 head of cabbage
1/2 14 oz can of white beans
Fresh cilantro or parsley
1 lime, juiced
Olive oil
Salt

10 MIN PREP 

Shred the cabbage & add it to a large bowl with a good pinch of salt.
Rinse & drain the beans and add them along with the chopped coriander.
Juice the lime over the bowl, drizzle olive oil and toss until everything is well coated.


WASTE LESS TIP

Herbs tend to be the ficklest of friends in the kitchen, but many of them (basil, garlic, parsley shallot, chives for example) can be stored frozen in ice cubes covered in olive oil. Just remove them to sealed containers once frozen. Others can be hung to dry for later use.

 


WANT TO TRY A FEW MORE CABBAGE DISHES THIS WEEK? CHECK OUT THESE EASY RECIPES:

MEL × RIVERBEND: Herbaceous Spanish Tortilla de papa
perfect weekend brunch recipe, spanish tortilla by the nomadic wife
Quiche or tortilla: a simple recipe by the nomadic wife

RECIPE SPONSORED BY RIVERBEND GARDENS


 

Eggs are seldom only eggs.

I'd love to say I grew up on quiches and variations there of, but the truth is I mostly have fond memories of eating them in small restaurants and food-court lunches in Montreal with my cousin, Cat. When she worked downtown, I would go meet her every so often for lunch and we would have this beautiful quiche in a little sandwich & soup place near her office.

Those fun loving lunches, filled with laughter and all matter of things not only left me with an immense sense of joy, but they introduced me to a gloriously fluffy egg dish, typically filled with vegetables and herbs. I was smitten with quiche and always thought it must be immensely difficult to reproduce. Little did I know.

As the years went on, I then discovered the French omelette (thank you Julia Childs), the Italian frittata & finally the Spanish tortilla. While I loved them all for their differences, and they all have a place in my kitchen, these days I have to admit I'd rather not turn on the oven for a plate of eggs.

Call it laziness if you must, but if I'm hosting a group of girlfriends or enjoying this by myself, I like to just be able to cover for a few minutes, let it fluff up to a soft pillowy goodness, then rest and scoop it right into my mouth.

 
Herbaceous spanish tortilla recipe by the nomadic wife
simple brunch recipe all your girlfriends will love
 

Tortilla, Quiche & Frittata 

To crust or not to crust? To add dairy or not add dairy? To pan fry or bake? Ahh! How many existential questions can possibly surround a good plate of well whisked eggs?

Truth be told, this recipe falls somewhere in the middle. While it does include yogurt for fluffiness (which I love to substitute in the place of a more traditional creme fraiche), it's crust-less so by definition not a quiche, which usually comes in a crisp, flaky, well buttered crust.  Both the filling ingredients and the egg are set together in a pan, so one could argue it's truly a frittata, yet it's loaded with potatoes which is most often found in tortilla.

The way it's cooked and set also makes a difference. Typically a quiche is baked in the oven. While a frittata is started in a hot pan and finished in the oven & a tortilla is done completely stove top by flipping it halfway (if you're a ninja) or covering immediately after adding the egg mixture which is the technique I've used here.

Let me say that all three types of egg filled dishes are divine, but this one has a special place in our kitchen.


 
simple spanish tortilla with herbs by the nomadic wife
 

Poh-tay-toh   Poh-tah-toh

Not all potatoes are created equal & exploring the different varieties is definitely part of the perks of getting a Riverbend Garden CSA share. In this recipe, I used the Mozart variety (beautiful pink on the outside and yellow flesh on the inside) because it lends itself well to be smashed or mashed. I find that it tends to be a little bit more tender than most, but cooked the way I've done it here it doesn't quite fall apart.

Each potato has it's purpose, because of how the flesh is composed. Some are better boiled, others baked or even make the perfect french fries. If you're curious about which direction to head when you're facing a new potato, there's a handy-dandy little page right here that can give you some insight.


 
Torilla with chives, parsley, garlic & shallot by the nomadic wife
A simple weeknight potato dish, spanish tortilla by the nomadic wife
 

What can I put in tortilla?

Well the traditional take is potatoes (Tortilla de Papa) to start and then truly you can add what ever you like. Softer vegetables tend to do well in here, especially if you give them a chance to release their water before pouring in the egg mixture. Think of onions, shallots, peppers, zucchini or even greens like spinach or kale.

In this version, I focused on aromatics and herbs. So I skipped the vegetables in favor of chives, shallots, garlic & parsley and it always turns out perfectly lovely.

 
Our new favorite potatoes and egg dish spanish tortilla by the nomadic wife
Steaming hot plate of spanish tortilla by the nomadic wife

2 SERVINGS

10-12 fingerling potatoes
1 clove garlic
1 medium shallot
½ C chopped chives
½ C chopped parsley
2 T butter, divided

2 eggs
1 T yogurt
2 T milk
1 t olive oil
Salt & pepper

10 MIN PREP + 20 MINS COOK

Start by dicing your potatoes into uniform bite size pieces and placing them in a small pan with enough water to cover.
Boil the potatoes over medium heat until all the water has evaporated then add 1 T of butter and reduce heat to medium low to allow the potatoes to finish cooking and brown slightly.
In the meantime, chop your garlic, chives, shallot and parsley, then add them to the potatoes & mix well.
In a small bowl, mix eggs, yogurt, milk, olive oil, pinch of salt & pepper until you have a uniform blend.
Give the potatoes a good stir, then pour over the eggs and give the pan a quick shake to ensure even distribution. 
Cover with the pan lid and cook until the middle is set, about 5-6 minutes.


WASTE LESS TIP

Herbs tend to be the ficklest of friends in the kitchen, but many of them (basil, garlic, parsley shallot, chives for example) can be stored frozen in ice cubes covered in olive oil. Just remove them to sealed containers once frozen. Others can be hung to dry for later use.

 


WANT TO TRY A FEW MORE Potato DISHES THIS WEEK? CHECK OUT THESE EASY RECIPES: