Frittata are a delicious and versatile Italian baked egg dish that can be eaten for breakfast, lunch or dinner. Perfect for when you don’t know what to cook but have some eggs on hand. You can add …
potatoes
Parsley, Potatoes and Brussels Sprouts
INGREDIENTS2 cups potatoes, well-scrubbed and cut in 1-inch dice 2 cups Brussels sprouts, washed, trimmed, and halved (or quartered, if very large) 2 shallots, thinly sliced 1 …
Apple Root-Veggie Salad
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTSTwo apples, sliced into bite-sized pieces (peels optional) 1 cup potatoes, thinly sliced into bite-sized chunks about 1/4-inch thick …
Skillet Potatoes and Peppers
Recipe by Rebecca Dienner for The FruitGuysINGREDIENTS2–3 Yukon gold potatoes 1 green bell pepper, diced 1/2 cup onion, diced 2 cloves garlic, minced 2 tablespoons vegetable …
Nonni’s Minestrone
Adapted by Pia Hinckle for The FruitGuys INGREDIENTS2 bunches of kale (or other hearty greens) 8 small potatoes (or 5 big), scrubbed and cut into 1-inch cubes (peel if desired) 4 carrots, …
Roasted Root Veggies with Fresh Herbs
By Rebecca Dienner for The FruitGuys INGREDIENTSTwo-three cups root vegetables in 1-inch dice (potatoes and sweet potatoes, scrubbed, peels left on; beets and celeriac, scrubbed and peeled) …