PISTACHIO PESTO & GOAT CHEESE FRITTATA

Brunch is my favorite meal for entertaining, and not just because  I just love breakfast food. It’s a chance to have a slow-paced, leisurely start to the day with the ones you love. It also doesn’t hurt to have bottomless coffee and perhaps a glass of prosecco, too.

My go-to is usually something baked in the oven, like a frittata, which allows me to hang out with my guests instead of being chained to the stove. This one, with pesto, goat cheese and arugula, feels like we’re finally entering Spring. It’s certainly a one-pan brunch that you and your guests will love.

PESTO & GOAT CHEESE FRITTATA (GLUTEN-FREE) Serves 4 - 6

• 9 eggs
• 1/3 cup almond or hemp milk, unsweetened
• 2 garlic cloves, minced
• 1 lemon, zested
• 1/2 medium red onion, small dice
• 3-4 oz. goat cheese, broken into chunks
• 1/4 cup pesto (store-bought or use recipe below)
• Handful of baby arugula
• A few basil leaves, torn
• 1/2 teaspoon sea salt
• 2 tablespoons olive oil
• Freshly ground pepper

Preheat oven to 425 degrees. In a large mixing bowl, whisk together eggs, almond milk, lemon zest and garlic. Fold in red onion, goat cheese, basil and pesto. Season with sea salt and freshly ground pepper to taste.

Using a 10-12 inch pyrex baking dish or 10 inch cast iron skillet, grease the pan with olive oil to coat. Carefully pour in frittata to pan. Top with dollops of goat cheese, flaky sea salt and arugula. Bake for 20-25 minutes or until puffy and cooked all the way through. Let cool for 5-10 minutes before serving.

TOASTED PISTACHIO BASIL PESTO (MAKES APPROXIMATELY 1 CUP)

• 2 large handfuls basil leaves, de-stemmed
• 2 garlic cloves, roughly chopped
• 1/3 cup pistachios, toasted
• 1 lemon, juice & zest
• 1/2 cup parmesan, freshly grated & packed
• 1/2 teaspoon sea salt
• Freshly cracked pepper, to taste
• Olive oil (about 1/3-1/2 cup)

In a food processor, add basil, garlic, pistachios, lemon juice and zest, parmesan, salt and pepper. Pulse into a coarse paste. Then stream olive oil to desired consistency or about 1/3-1/2 cup. Serve immediately or store in mason jar for up to 5 days.

THYME & SUMAC SOCCA WITH ARUGULA, SHAVED FENNEL & FETA SALAD

Ever since I can remember, soccas have been one of my favorite go-to meals.  Made almost entirely of chickpea flour, it's naturally gluten, grain and dairy-free, not to mention always "in season."  It's somewhere between a delicious pan bread and pizza with a chickpea twist.

For the colder months, it's nice to add some Wintry herbs like rosemary and thyme, but I also love adding a dose of sumac for it's lemony brightness.  Especially on these grey months, I'm in need of a pick-me-up after too many brothy chicken soups.  Top your socca with some lovely greens and you'll swear it's Spring.

THYME & SUMAC CHICKPEA SOCCA WITH ARUGULA, PISTACHIO & FETA SALAD (Gluten-free, grain-free) SERVES 4 

• 1 cup chickpea & fava bean flour
• 1 teaspoon sea salt
• 1 teaspoon freshly ground pepper
• 2 teaspoons sumac 
• 1 cup lukewarm water
• 4-6 tablespoons olive oil, divided
• 1 medium sweet onion, roughly chopped
• 1 garlic clove, minced
• 3 tablespoons thyme leaves, de-stemmed
• 1/2 lemon, juice + zest

Heat oven to 450 degrees.  In a large mixing bowl, whisk together chickpea flour. sumac, salt and pepper. Slowly whisk in lukewarm water, making sure to eliminate all lumps.  Stir in 2 tablespoons of olive oil. Fold in onion, garlic, thyme and lemon juice + zest.  Let mixture sit and thicken for about 15 minutes (or up to 12 hours).  Mixture should be the consistency of heavy cream.

Add skillet or cast iron to hot oven to preheat with 2 tablespoons of olive oil to coat (for about 10 mintues or until pan is very hot).  Carefully remove hot pan and pour in batter evenly.  

Top with sea salt, fresh pepper and more thyme then bake for 12-15 minutes or until edges are browned and firm.  If socca appears dry while baking or after, drizzle more olive oil over top.  Let cool for 15-20 minutes.

ARUGULA, PISTACHIO & FETA SALAD 

• 3 heaping handfuls of baby arugula
• 1/3 cup pistachios, toasted lightly & roughly chopped
• 2 oz. good sheepsmilk feta, crumbled
• 1/2 fennel bulb, shaved
• 1/2 red onion, thinly sliced
• Sea salt to taste
• Freshly ground pepper

LEMON DIJON DRESSING:

• 1 teaspoon whole grain dijon mustard
• 2 teaspoons lemon juice
• 1 teaspoons red wine vinegar
• 1 garlic clove, minced
• Olive oil, about 2 tablespoons - 1/4 cup

Add mixed greens to serving bowl and toss with pistachios, fennel and red onion.  Set aside.

In a small mason jar, mix together all dressing ingredients minus oil.  Whisk in enough olive oil until dressing is desired thickness, then cover and shake well until dressing has emulsified.  

Drizzle over top salad before serving, crumble in feta and garnish with flaky sea salt and freshly cracked pepper.  Serve atop socca slices & enjoy!

This post was originally shot for H&M.

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It's that time of year again! The SAVEUR Food Blog Awards Nominations have officially opened.  Being nominated last year was such a surprise and an amazing experience overall.  Please go support all the food blogs who spend hours creating beautiful, free content for their readers.   If you would like to nominate Sassy Kitchen, I would be very very grateful! Thank you to all of my supporters.

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MORNING MEALS ROUND-UP

Like everyone else in the world, I'm starting my year off trying to eat purely and detox from screens.  Although I've already failed my "no phones after 7pm" rule, I have read more in the last month than I did in the last 6, so that's something.  So far, so good?  And now on to my favorite breakfasts of the year so far / a Morning Meals round-up:

DETOX GREEN SMOOTHIE (gluten-free, vegan) SERVES 2

• 3 cups organic spinach
• 1 cup frozen organic mixed berries
• 1 cup frozen mango or peach
• 1 frozen banana
• 1 tablespoon spirulina
• 1 tablespoon maple syrup
• 1 tablespoon coconut oil
• 2 tablespoon chia seeds
• 2 cups almond milk
• Small handful of fresh parsley or mint
• Pomegranate seeds for topping

Add all ingredients to your blender.  Blend on high for 2-3 minutes or until well blended and thick.  Garnish your smoothie with pomegranate seeds and more fresh herbs.  Eat with a spoon and enjoy!

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SPICED CANDIED PECANS & POMEGRANATE YOGURT CUPS (Gluten-free) SERVES 2

• 1/4 teaspoon ground cardamom
• 1/4 teaspoon freshly ground nutmeg
• 1 teaspoon cinnamon
• 3 tablespoons brown sugar
• 2 tablespoons butter or coconut oil
• 4 oz. raw pecans
• 2 tablespoons maple syrup
• 2 cups greek yogurt
• 1/3 cup pomegranate seeds 

In a small bowl, mix together spices and sugar. Set aside.

Then, in a small saucepan, heat butter over medium until melted.  Add pecans, then slowly add spice mixture making sure to nuts are coated evenly.  Add maple syrup and up the heat to medium high. Stirring often for 3-4 minutes or until mixture begins to smell nutty and more syrupy.

Remove from heat and add in an even layer to a parchment-lined baking sheet. Let cool. (For immediate cooling, add to freezer for 5 minutes.)

Once pecans have cooled, top greek yogurt with them and a few tablespoons of pomegranate seeds. Serve immediately.

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MINI DILL FRITTATAS (gluten-free, dairy-free) SERVES 2-3, Makes 12 mini frittatas

• 5 large eggs
• 2 garlic cloves, minced
• 1 small shallot, minced
• 1 lemon, juice and zest
• 1/4 cup almond milk
• 3 tablespoons fresh dill, minced
• 1 teaspoon olive oil
• Freshly cracked pepper
• Sea salt to taste
• Baby arugula, to serve

Preheat oven to 350 degrees.  In a large bowl, whisk together eggs, garlic, shallot, almond milk and dill.  Zest approximately 1 teaspoon of zest and the juice of half a lemon.  Season with sea salt and freshly ground pepper to taste.  Combine well.

Use olive oil to grease your mini muffin pan.  Ladle in egg mixture up to the top.  Season with flaky sea salt. Bake for 22-25 minutes.  They will puff up slightly when done.  Let cool for 5 minutes, then remove from pan and serve on a bed of arugula drizzled with olive oil and lemon juice.  Enjoy!