Caramelized Onion and Rainbow Chard Frittata

Caramelized Onion and Rainbow Chard Frittata
Oh my goodness gracious. I have a very important announcement. I just made the frittata of DREAMS. Dreams I tell you! I don’t know how I haven’t posted a frittata on here before (because it’s one of my favorite go-to meals), but this one was truly remarkable.

I had a wonderful day. It began with coffee as any good day does (well, any day), followed by a walk in the ‘burbs with an adorable yellow lab I was sitting who has the softest ears on God’s green earth (really…I can’t get over it)…

Suri

Then did my first cooking demo at a farmers market! Local farmers + Kid Power (the kids’ gardening group I volunteer with) + simple and delicious dressing recipes + 70 degree DC weather = a morning of the perfect cooking demo. I then visited Ben’s Chili Bowl for the first time with an old friend. I made Arnold Palmers after a beautiful walk down 12th; painted my nails in the perfectionist way I do….and then what? I’ll tell you what! FRITTATA TIME!

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Creamy Vegan Corn & Leek Soup

From the farmer’s market, I bring you this wonderfully creamy, vegan soup entirely inspired from the ingredients that called out to me at the White House market.

I love shopping at farmer’s markets – the love affair truly began in Lyon, France with the market, Marché Saint Antoine-Célestins that runs along the Saône River just a few blocks from the center of the city.  On a weekday morning, you’d stroll leisurely under the sycamore trees with a beautiful view of the cathedral just across the river as the vendors greet you and tell you about their freshest produce. However, the weekend market was an entirely different event, fun, but you may get your toes run over by little old French ladies toting their wheelie shoppers through the tight crowds. It’s all part of the charm :) The DC markets have a similar allure, but I can’t say I have the same rapport with these farmers – I got spoiled with the daily market just a couple blocks from my apartment in Lyon.

Now, if you live in California, you’re probably still in luck, but I actually made this soup in October, and sadly most of the DC farmer’s markets have now closed for the winter. A big bowl of this comforting soup would be wonderful right now, but it is truly the perfect summer-meets-fall meal. I used the last offerings of the summer corn and combined it with new winter crop of leeks. I didn’t really have a plan when I started, but lemme tell ya, this soup is out of this world. It’s smooth and creamy, bursting with flavor, and it’s also a healthy, vegan soup! So go ahead, have another ladle-full ;)

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Tomato and Corn Summer Salad

Still speaking of summer…just like the humidity, it’s holdin strong! :) (and just in case you’re wondering…there’s nothing quite like Florida weather to make you really appreciate DC!) And I doooo love baking, but ya just can’t argue with summertime farm-fresh ingredients. I’m trying to devote a portion of my grocery-spending towards local farms, and let me tell you – it’s worth it. I was inspired by the beautiful vegetables at the farmer’s market and the hot weather to make a tomato corn summer salad!

Would you just LOOK at those corn kernels?! Mmh! The corn was sweet and had that perfect pop. The tomatoes were unreal. UNREAL. It’s been a long time since I’ve seen a tomato that dark red and flavorful. I would never fuss with such ingredients, so I settled on a cold, crisp summer salad, and decided it would be perfect to eat up on the rooftop to enjoy over a drink and good conversation with my roommate. So we did! :) It looked a little something like this:

Here’s what I did:
Tomato Corn Summer Salad
Boil a pot of water for the corn. Once it’s boiling, toss in:
-2 ears of fresh corn
Boil them for 3-4 minutes, and then immediately remove them, and put them in ice water to shock them – stop the cooking.
In a large bowl combine:
-The corn kernels (cut off the cob once it’s cooled)
-3 large tomatoes, cubed
-1 large yellow squash, cubed
-1 medium yellow onion, diced
-1 bunch of fresh basil, finely chopped
In a separate small bowl, whisk together:
-1/3c. – 1/2c. rice wine vinegar
-1 T. Dijon mustard
-2 T. extra virgin olive oil
-Salt and pepper to taste
Pour the vinaigrette over the salad, and toss to combine. Taste it, and adjust the seasonings accordingly. Keep it in the fridge until you’re ready to eat it – nice and cold on a hot day.
**French phrase for fun!
Elle a rougi comme une tomate!
She turned red like a tomato!