Summer Garden Crustless Quiche
1 teaspoon olive oil, or as needed
1 tablespoon olive oil
1 yellow onion, minced
3 cloves garlic, minced
5 cups chopped kale
¼ teaspoon kosher salt
2 grinds fresh black pepper, or to taste
1 cup diced tomato
½ cup shredded carrots
¾ cup whole milk
7 ½ ounces shredded Cheddar cheese (such as Sargento® 4 State Cheddar Cheese)
¼ cup chopped flat-leaf parsley
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish with 1 teaspoon olive oil.
2. Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until garlic is fragrant, 2 to 3 minutes. Add kale, salt, and pepper; cook, stirring occasionally, until kale is wilted, about 5 minutes. Stir tomato and carrots into kale mixture; cook for 5 more minutes. Remove skillet from heat.
3. Whisk eggs and milk together in a bowl. Stir Cheddar cheese, kale mixture, and parsley into egg mixture; pour into the prepared pie dish.
4. Bake in the preheated oven until quiche is set in the middle and a knife inserted in the center comes out clean, about 50 minutes. Cool in pie dish for 2 to 3 minutes before slicing.
2 tablespoons olive oil, divided
3 cloves garlic, minced
1 eggplant, cut into 1/2 inch cubes
2 teaspoons dried parsley
salt to taste
1 cup grated Parmesan cheese
2 zucchini, sliced
2 large tomatoes, chopped
2 cups sliced fresh mushrooms
1 large onion, sliced into rings
1 green bell pepper, sliced
1. Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom and sides of a 1 1/2-quart casserole dish with 1 tablespoon olive oil.
2. Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until fragrant and golden brown. Add eggplant and parsley; cook and stir until eggplant is tender and soft, about 10 minutes. Season with salt to taste.
3. Spread eggplant mixture evenly across the bottom of the prepared casserole dish; sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with tomatoes, mushrooms, onion, and bell pepper, covering each layer with a sprinkling of salt and cheese.
4. Bake in preheated oven until vegetables are tender, 45 minutes.
Cauliflower Rice and Beans Fajita Bowls
2 pounds riced cauliflower
1 red bell pepper, sliced, or more to taste
1 small red onion, halved and sliced
¼ cup extra-virgin olive oil
4 cloves garlic, grated
1 ½ tablespoons fajita seasoning
2 teaspoons ground cumin
1 ½ teaspoons kosher salt
1 (15.5 ounce) can pinto beans, rinsed and drained
4 ounces crumbled cotija cheese
½ cup chopped fresh cilantro
½ cup pepitas (pumpkin seeds) (Optional)
2 green onions, thinly sliced
1 lime, juiced
1. Preheat oven to 425 degrees F (220 degrees C). Cover a baking sheet with aluminum foil, ensuring the foil goes up the sides of the sheet to catch all the juices.
2. Combine cauliflower, red bell pepper, red onion, olive oil, garlic, fajitas seasoning, cumin, and salt in a large bowl; stir until coated. Spread vegetable mixture onto the prepared baking sheet.
3. Roast in the preheated oven for 15 minutes; stir and continue roasting until tender and lightly browned, about 15 minutes more.
4. Top vegetable mixture with pinto beans, cotija cheese, cilantro, pepitas, green onions, and lime juice. Spoon into 4 serving bowls.