Simple Summer Sides

Pictured above: Sweet Corn Quinoa & Cucumber-Tomato Salad

Summertime and the living is easy. Same goes for cooking! You can enjoy the fresh flavors of the season without spending too much time in the kitchen.

Here are two ideas for simple {and flavorful} sides to add to your menu...made even better if using some of finds from your local farmer's market! Side note: quinoa is so flavorful and packed full of essential vitamins, minerals and fiber. We love using it as a side dish because it is so versatile and good for you!

Sweet Corn Quinoa
Ingredients
1 cup quinoa (I like Trader Joe's Tricolor Quinoa)
2 cups chicken broth
2 ears fresh sweet corn
1 ½ tbsp butter
½ tsp each salt, pepper and parsley flakes

Thoroughly wash and drain quinoa (do not leave this step out - trust me). Add quinoa and chicken broth to pan and bring to a boil. Once at a good boil, turn to a simmer and cook 15 minutes (or until all liquid is absorbed).

Meanwhile, cut kernels off corn and saute in 1 tbsp butter with your spices for about 4-5 minutes.
Set aside.

Once quinoa is cooked through, add in corn mixture and remaining butter. Give it a good stir and let sit 5-10 minutes before serving.

Cucumber-Tomato Salad
Ingredients
1 medium-sized hothouse cucumber, cut into quarters
2 cups grape tomatoes, sliced in half
¼ cup sliced red onion
¼ cup olive oil & vinegar dressing
2 tbsp lemon juice
salt & pepper to taste 

Mix all ingredients together and let sit for at least 2 hours to absorb the dressing!

Happy cooking, y'all!


 

Spinach & Bacon Frittata

 

Frittatas are such a pretty dish and surprisingly do not require a ton of time in the kitchen. Try this Spinach & Bacon version or swap out some of your favorite fresh ingredients for an easy weekend breakfast!

Ingredients

½ sweet onion, chopped

½ small package frozen spinach, thawed & thoroughly drained
1 tbsp extra virgin olive oil
½ tbsp butter

5 slices applewood smoked bacon, cooked and crumbled (I used Wright bacon)
7 eggs

salt & pepper to taste

Preheat oven to 400°

Heat oil and butter in cast iron skillet over medium-high heat. Sauté onion and spinach for 4-5 minutes or until onion is translucent.

Meanwhile, lightly beat eggs until mixed together. Add bacon to pan, then pour eggs over top. Add in salt & pepper and stir mixture together. Cook on medium heat for 2 minutes (without touching).

  

Put cast iron into oven and cook 10-12 minutes or until set. Should slide right out of pan! Cut into wedges and serve warm.

Enjoy, y'all!

Chicken-Asparagus-Pesto Lasagna

It was National Lasagna Day earlier this week...a perfect excuse to indulge in a dish that we don't have too often around the Fry household! The challenge: I was past due for a grocery trip so I used ingredients that I happened to have on hand...so I introduce to you Chicken-Asparagus-Pesto Lasagna. It was a win!
 
Ingredients
2 chicken breasts
2 tbsp olive oil
salt, pepper & garlic powder to taste
½ bunch asparagus ½ cup red onion, diced 2 garlic cloves, minced 6 oz fresh mozzarella, shredded
3 oz fresh parmesan, shredded
6-8 oven-ready lasagna noodles
1 jar garlic marinara (I used Trader Joe’s)
½ jar pesto (I used DeLallo Simply Pesto)
1 tbsp oregano

Preheat oven to 375°. 

Rub salt, pepper, garlic powder and 1 tbsp olive oil on chicken breasts. Roast in oven for 30-35 minutes, or until juices run clear (depending on size). Let cool.

Meanwhile, wash and trim your asparagus into 1 inch strips and dice your onion. Pour the other tbsp olive into a non-stick pan on medium-high heat. 

Once hot, sauté your onion and asparagus for 4-5 minutes, or until onion is translucent. Add in your garlic (use a garlic press - health benefits are highest this way). Sauté another minute. 

Add in ½ of your mozzarella and ½ of your parmesan and stir together. Set aside.

Shred chicken with two forks, or dice into cubes if you prefer. Add chicken into asparagus & cheese mixture. 

Mix your marina sauce and pesto together. Pour a little into the bottom of your baking dish. Layer 2-3 of your lasagna noodles (depending on pan size). Add a little more sauce on top, then layer asparagus & chicken mixture, then add a layer of the two cheeses. Repeat two times, ending with cheese on top.

Cover with foil. Bake for 30 minutes. Take foil off and bake an additional 15 minutes or until golden brown. 

Let sit 10 minutes before serving.

Enjoy, y'all!