As you can tell, we eat a lot of frittatas. But, hey, they are cheap, quick and delicious and are a great way to use vegetables and any leftover cheese. This version comes from The Fresh Egg Cookbook.

• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 2 scallions (green and white parts), chopped
• 1 large baking potato, peeled and diced
• 1/4 teaspoon dried thyme
• Salt and freshly ground black pepper
• 2 cups corn kernels
• 8 eggs
• 1 cup coarsely shredded mozzarella or cheddar cheese (4 ounces)
• 2 tablespoons fresh flat-leaf parsley

Position an oven rack 3 inches from the broiler and preheat.

Heat the oil in a 12-inch non-stick ovenproof skillet over medium heat, and add the garlic, scallions, potato, thyme, and salt and pepper to taste. Cover and cook for 5 minutes resisting the urge to stir. Remove the lid, flip the mixture so the other side can brown, and then cook for 5 minutes longer. Add the corn and cook for a few minutes longer, to heat through.

Beat the eggs in a medium bowl, then add the cheese, parsley, and salt and pepper. Pour into the skillet, stirring just to mix with the potatoes, Cook without stirring (shaking occasionally to loosen it) until the bottom is golden but the top is still runny, 8 to 10 minutes. Finish the frittata by placing it under the broiler and cooking about 2 minutes until the top is golden and set. Let stand 5 minutes and slice.

Serves 4 to 6

Fresh Sweet Corn is in season right now - this is a great light dinner for any season. Enjoy it cold or hot for Breakfast, Lunch or Dinner. Goes great with a simple Arugula salad.

Serves 6

If aniseed and scallions aren’t your thing, you might try do a version swapping in coconut milk and a bit of curry paste - and perhaps a cilantro drizzle?

Also, depending on the size of your squash you might have quite a bit of filling leftover - I ended up with double the amount I needed. I poured my leftovers into a buttered ramekin and baked that alongside the squash for a nice, light corn-flecked pudding. Or alternately, you might use a second squash.

• 1 small (2 lb.) acorn squash, cut in half lengthwise and seeded
• 1 tablespoon clarified butter or olive oil
• 1 cup milk
• 1 egg plus 2 egg whites
• 1/2 cup fresh corn kernels (or more if you like)
• 1/4 teaspoon anise seed, chopped
• 1/2 cup chopped scallions
• a tiny pinch of freshly grated nutmeg
• 1/4 teaspoon fine grain sea salt
• 1/3 cup grated white cheddar cheese

Preheat the oven to 375F degrees with a rack in the middle.

Rub the orange flesh of the squash with the butter/oil. Place cut side up on a baking sheet. You will want it to sit flat (and not tip), if you are having trouble just level out the bottom using a knife. If the squash is tilting on the pan, the filling will run out - bad news. Cover the squash with foil and bake for 40 minutes or until the squash starts to get tender.

In a bowl combine the milk, eggs, corn, anise seed, half of the scallions, nutmeg, and salt. Fill each of the squash bowls 3/4 full (see head notes about using leftovers). Carefully transfer the squash back to the oven without spilling (tricky!). Continue baking uncovered for another 30 - 50 minutes, or until the squash is fully cooked through, and the pudding has set. The amount of time it takes can vary wildly depending on the squash and oven. At the last minute sprinkle with cheese and finish with a flash under the broiler to brown the cheese. Keep and eye on things, you can go from melted cheese to burnt and inedible in a flash. Serve hot sprinkled with the remaining scallions.

Serves 4 - 6.

Source: www.101cookbooks.com

Gazpacho soup is perfect for the summer months. Refreshingly cold on hot summer days, this adaptation of the classic Spanish cold tomato soup deliciously combines the best of summer vegetables.   Make sure you only use the freshest, highest quality organic vegetables for this soup.

• 1/2 cup peeled and diced cucumbers
• 3/4 cup peeled and diced red and green bell peppers
• 3/4 cup diced onion
• 1 cup diced plum tomatoes
• 2 1/2 cup Vegetable broth
• 2 garlic cloves
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon worcestershire sauce
• 2 Tbls fresh lemon juice
• Chopped Chives or Scallion tops for garnish

Combine all the ingredients, except the chives or scallion tops into a blender and puree it. Poor the soup into a container, cover tightly, and refrigerate until cold.

Serve in chilled bowls and garnish with the chopped chives or scallion tops

Serves: 8

A staple of the Incan warrior’s diet, quinoa (pronounced kin-wa) is an excellent addition to anyone’s nutrition regimen. While often mistakenly referred to as a grain, quinoa is actually a seed that is related to leafy greens. Once known as “the gold of the Incas”, quinoa offered these warriors a powerful fuel that sustained them through battle. What differentiates quinoa from other healthy plants is that it offers complete protein, which is a full spectrum amino acid profile. Balancing your diet with quality sources of both animal and vegetarian sources of protein helps the body maintain a healthy pH for healthy living and athletic recovery.

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