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Frittatas are the back-pocket meal I always lean on when I want something simple yet slightly more exciting than scrambled eggs for breakfast, and when my energy level is running on fumes come dinnertime. They’re quick and couldn’t be easier to pull off (in fact, I’d argue that you don’t need a recipe so much as a template to make one). The ingredients are super versatile (use whatever meat, veggies, and cheese you have on hand), but when it comes to a pan, there’s one we like best for the job.

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Consider this a gentle reminder that, while we don’t often cook dinner with leftovers for breakfast in mind, that practice can be a smart way to ensure there’s something delicious on the table at the start of the next day. If dinner is wholesome — full of veggies, protein, and whole grains — it can be repurposed as a perfect morning meal!

These 10 recipes cover all these bases and can be enjoyed rewarmed, at room temperature, or even cold. So no matter how much time you have before you need to run out the door, you can feel confident you’ll be able to start the day off right.

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Is it just us, or does it sometimes feel like everyone at the grocery store has it all figured out? It’s like every other shopper got some secret memo that never got passed along. There is no secret memo, though. To prove it to you, we talked to four busy people to find out how they shop, where they shop, and what they shop for. They all shop differently and have their own methods. Take a look in their carts, compare your methods, and maybe even steal an idea for your own secret memo.

Kate Spencer is a comedian, writer, co-host of the Forever 35 podcast, and author of the recent book The Dead Moms Club, and she’s also a mom of two girls in Los Angeles.

Like a lot of working parents, Spencer says having a full week’s meal plan helps save a lot of time and money. Next week’s meal plan includes Salisbury steak meatballs and vegetables for family dinner on Sunday, vegetarian spaghetti with kale on Monday, tacos on Tuesday, breakfast for dinner on Wednesday, turkey burgers on Thursday, lemon chicken on Friday, and sheet pan salmon and vegetables on Saturday.

Fun to know, right? Keep reading to learn more about her grocery shopping routine.

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The only seasoning you need for this main course salad is Primal Kitchen® Italian Vinaigrette and Marinade. Citrus and red wine vinegar, plus thyme, basil and oregano, infuse Italian flavor into roasted vegetables and steak. Use the vinaigrette to toss the steak and roasted veg into a green salad, and the meal is done.

Italian vinaigrette makes a great marinade for meat, tenderizing with vinegar and lemon, and adding flavor with dried herbs and seasonings. Oil in the vinaigrette keeps meat moist and succulent, but all too often it’s industrial seed oil that you don’t want touching your grass-fed steak. That’s where Primal Kitchen® vinaigrettes are different. Primal Kitchen Italian Vinaigrette and Marinade is made with pure avocado oil and high in monounsaturated fats. Healthful and convenient, this vinaigrette makes it easy to eat right and eat well.

Servings: 4

Time in the Kitchen: 25 minutes, plus 30+ minutes to marinate

Ingredients

• 1 pound skirt steak (or other cut of steak, like rib-eye or New York) (450 g)
• ½ cup plus ¼ cup Primal Kitchen Italian Vinaigrette and Marinade (120 ml plus 60 ml)
• 3 yellow squash, cut into ½-inch rounds
• 3 zucchini, cut into ½-inch rounds
• 1 red onion, thinly sliced
• 8 ounces cherry tomatoes, halved (230 g)
• A few handfuls mixed greens or arugula
• Fresh basil and oregano, for garnish
• Salt and pepper

Instructions

Preheat oven to 425 ºF/218 ºC.

In a sealable plastic bag (or glass dish), combine steak with ½ cup Primal Kitchen Italian Vinaigrette and Marinade. Toss to coat. Marinate a minimum of 30 minutes, but ideally 2 hours or more.

On a large rimmed sheet pan, toss yellow squash, zucchini, red onion and tomatoes with remaining ¼ cup Italian Vinaigrette and Marinade. Toss well so all the vegetables are lightly coated. Season with salt and pepper. Recipe Tip: For veggies that are lightly browned and crispy around the edges, spread the vegetables out onto two sheet pans instead of just one

Roast vegetables 30 to 35 minutes, stirring once or twice, until done.

Turn broiler to high. Cover a rimmed baking sheet with foil. Remove steak from marinade, shaking off excess liquid. Broil 3 minutes a side, for medium-rare. *The steak can be grilled, instead of broiled.

Slice steak and toss with roasted vegetables, plus torn fresh basil and oregano leaves. Add mixed greens. Dress the salad with Primal Kitchen Italian Vinaigrette and Marinade.

The post Italian Vinaigrette Steak and Roasted Veggie Salad appeared first on Mark’s Daily Apple.

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Nobody wants a thin chili because, honestly, then it’s really just soup! Chili should be thick and hearty enough to be a meal on its own, but sometimes there’s just a bit more liquid than you want in the pot. If you keep on cooking the chili, some of the ingredients — like the beans — may fall apart and turn to mush, so here are three other ways that you can easily thicken your chili.

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When’s the last time a recipe stopped you in your tracks? It’s been a long time for me. That might be in part because it’s the medium I work in most often and I’m finding myself a little fatigued, or maybe it’s because sometimes recipes — even though they help you get dinner on the table — feel starved of a story. A perplexing conundrum, given their very intention is to feed us — and often in ways beyond just the meal they provide.

But I write this now as a person newly and fully nourished by an encounter with fried water, a recipe from the cookbook Onion Etcetera by Kate Winslow and Guy Ambrosino.

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If you have a carton of leftover cream in your fridge and are wondering what to do with it, you are in luck. There is always whipped cream, of course, but there are so many other wonderful ways to use up cream, whether you have a spoonful or more than a cup. From tender cream biscuits and lush scrambled eggs, to rich chocolate ganache and creamy tomato soup, here are 20 delicious ways to use up leftover cream.

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One of the most important things to me in choosing recipes to fill my meal plan is versatility. And really, when it comes down to it, eggs — in all their many forms — steal the show.

Whether you bake them in a casserole or stuff them in a tortilla or sandwich, eggs rise to the challenge of making satisfying meals suitable for any time of day. Here are five recipes that show you how it’s done.

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Some kids are lifelong picky eaters, but most kids have waxing and waning seasons of it. Sometimes it’s even day to day. Right now, my 6-year-old refuses cauliflower unless it’s mashed. Luckily there’s a dinner strategy that we call “deconstructing” that keeps us from cooking separate meals and saving our sanity during picky seasons. Deconstructing dinner allows you to parcel out components of a meal for picky eaters (for example, leave out sauces or spices) so your kids can get a nutritious (but never fussy) meal and you get to eat something you’ll enjoy.

Not sure what this strategy looks like in real life? Here’s what a week of meals looks like for my family of four when either one of my two children tries to go on a green vegetable strike.

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New research suggests that whale moms “whisper” to their baby calfs using soft squeaks and grunts. Elephants can be taught to paint. And a well-studied border collie, named Chaser, was able to distinguish between more than a thousand toys and could retrieve precise ones based on spoken commands alone. Human creativity knows no bounds Nature and […]