We had an uneventful weekend. It was scorching hot both Saturday and Sunday, and I wanted to limit my time in the kitchen as much as possible. One of the meals was a quick pizza I put together. Everything was basically ready to eat. All I did was melt the cheese and warm up the bread. Aren’t flatbreads wonderful? They make for a really quick meal. Yes, I had the oven on on a scorching hot day, but it was for a short amount of time and totally worth it.
I love making frittatas. It’s one of those dishes you can throw in whatever you have on hand. And you can feed as little or as many people as you need. Not only is it versatile, it’s quick and easy to make. Chris and I didn’t have our first meal of the day until almost noon yesterday so this was the perfect brunch to start our day. I served it with some hash browns and a glass of juice. You can also add a side of fruit or salad if you desire.
I first had this salad when Chris and I visited this local Italian eatery near our home. We shared a burrata salad (I didn’t know what burrata was at the time) and it was simple and so delicious. It was a mixture of iceberg lettuce, baby arugula, tomatoes and chunks of burrata. Extra virgin olive oil and balsamic vinegar drizzled on top to finish it off. This salad made an impression on me that I’ve been wanting to make it at home (I think it was really the burrata). I didn’t care for the iceberg lettuce so I left it out. If you can’t find burrata, buffalo mozzarella is a good substitution. Enjoy!
I wanted to use up the last of my ricotta cheese because it was about to expire! I hate waste and I wasn’t about to let it go into the trash. I had some prosciutto slices so I thought about using them in crostini. I picked up some arugula and some gorgeous organic brown figs. These crostini were so tasty! I’ll have to serve them at my next dinner party.