Cheesy Mini Ricotta Frittatas
3 tablespoons olive oil
1 small onion, chopped
1 garlic clove, minced
1 1/2 cups (12 ounces) whole-milk ricotta (Calabro is my favorite brand)
1 heaping cup grated whole-milk mozzarella (I like Polly-O or Trader Joe's)
1/3 cup freshly grated parmesan
3 cups chopped or baby spinach (around 6 ounces)
1-2 tablespoons finely chopped fresh dill (or another herb of your choosing: cilantro, mint, basil, parsley, chives, or a lesser amount of thyme or marjoram)
3/4 teaspoon kosher salt
1. Heat the oven to 350 and grease the 12 wells of a standard muffin tin.
2. Heat the oil in a small skillet over medium heat and sauté the onion until soft and browning, about 10 minutes. Add the garlic, cook another minute, then add the spinach and cook until just wilted, about 1 minute.
3. In a medium bowl, whisk the eggs, then add the cheeses and stir. Add the spinach mixture, the dill, and the salt and pepper, and stir well. Season this aggressively. If you're too shy to taste it raw (fair enough), microwave a tiny bit and check for salt.
4. Divide the mixture in the muffin cups (I use an ice cream scoop, but a 1/3-cup measure would work well), and bake 15-20 minutes until puffed, deeply golden, and set. Eat right away or refrigerate – or try a little of both.
Herby Asian-Style Lettuce Wraps
3 tablespoons soy sauce
1 teaspoon sesame oil
1/2 teaspoon Sriracha or sambal oelek (or something else spicy)
1 tablespoon vegetable oil
2 scallions, slivered
1 tablespoon finely minced ginger
2 garlic cloves, minced
1 pound ground beef (yes, you can use turkey)
1 head of butter lettuce or Boston bibb lettuce, whole leaves washed and dried
2 cups fresh herb leaves, ideally mint, basil, and cilantro (or pick 1 or 2)
Carrots (grated) and/or radishes (sliced), and/or cucumber (sliced or cut into thin strips), sprinkled with salt and white or rice vinegar
Pickled jalapeno slices (from a jar)
1. In a small bowl or mug, whisk together the soy sauce, sesame oil, and hot sauce.
2. Heat the vegetable oil in a large skillet over medium heat. Add the scallions and ginger and cook, stirring constantly, until fragrant, about 1 minute. Add the garlic and cook another 30 seconds, then add the ground beef, raise the heat to high, and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks.
3. Stir in soy sauce mixture and simmer until it’s heated through, about 2 minutes.
4. Let folks at the table help themselves to lettuce leaves, which they should think of as a kind of leafy taco shell and fill with meat, herbs, veggies, and other accompaniments.
Low Carb Zucchini Spaghetti
1 tablespoon olive oil
1 pound zucchini noodles (also called zoodles) or 1 pound zucchini (about 2 medium), spiralized
1. Heat the oil in a wide skillet (ideally nonstick) over medium-high heat.
2. Add the zucchini and sauté, tossing gently with tongs as it cooks, until it is just barely tender. This will take around 3 minutes, and you should stop before you think it’s completely cooked because it will keep cooking and you don’t want it suddenly sitting in a flood of water. Likewise, don’t salt it until you’re done cooking it, since the salt also will pull water from it.
3. Salt and sauce as you like.