Italy’s answer to the conventional omelette, frittata derives from the word fritto, meaning “to fry.” What can only be described as an open-face omelet on steroids, the addition of meat, potatoes, tomatoes, onions, herbs and cheese truly makes this breakfast dish a complete meal in a pan! Our version came courtesy of a late night hankering and a little ingenuity; an experimental combination of smoked tofu, asparagus, feta and tomatoes.
This Mediterranean inspired pasta is bursting with bold flavours characteristic of the region. The combination of zesty sun-dried tomatoes, the fruity punch of Kalamata olives, aromatic basil and garlic create a kaleidoscope of flavours on the palate. What’s wonderful about this recipe is its flexibility. It can be served hot as a savoury entree or cold as a hearty pasta salad. Soy cheese can be used in lieu of feta and parmigiano to make it vegan and the addition of grilled chicken breast would satisfy meat-eaters alike. Adapted and perfected by our very own flirty foodie Meaghan, this recipe is sure to transport your taste buds straight to the sunny Mediterranean, even on the dreariest of rainy days on the West Coast. Continue reading
