Saturday, May 27, 2006

Freezer Week: Day 6 -- Spinach Frittata, Tofu al Limone

Dinner 5/27

Spinach Frittata
(spinach, onion, garlic, roasted red bell pepper, lemon juice, pine nuts, fingerling potatoes, soft tofu, chickpea (basan) flour, salt, pepper and oregano)

Tofu al Limone
(olive oil, carrot, celery, onion, salt, pepper, lemon juice and lemon zest)

Yes, the ubiquitous block of frozen spinach. Just as everyone in the suburbs was issued a copy of "Frampton Comes Alive" in the 70's, so too were their parents given a block of frozen spinach. That one you have in your freezer today? It's the same one.

The Frittata was cooked in a cast-iron pan with olive oil and soy margarine, then finished in the oven. The very yellow Tofu al Limone paired very well with it in a refreshing springtime kind of meal...

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