Frittatas are great for a weekend brunch or for an on-the-go weekday breakfast! Potatoes, leeks, swiss chard, and cherry tomatoes from the CSA or farmer’s market give this frittata bursts of delicious, rustic, fresh flavor!
We are back to reality after an amazing trip (you may have seen snippets on Instagram or Snapchat). I can’t wait to recap the trip for you and all that we did! But first, now that we’re home after a week of amazing indulgent meals and cocktails/wine, it’s been tons of light fresh (home-cooked) food, and this frittata has been on the menu non-stop!
I can’t believe the last week of the #summerCSArecipes (use the hashtag when you share a remake on Instagram!) series with Fed and Fit and PaleOMG is here. It’s been an awesome 9 weeks of all things CSA ingredients!
This sausage and cabbage sheet pan dinner recipe is a tribute to cooks everywhere who want to make a delicious meal, have plenty of leftovers, dirty minimal dishes, and would prefer to only spend 10 minutes preparing the ingredients! This Paleo-friendly, balanced sheet pan meal calls for the sausage of your choosing, green cabbage, purple cabbage, and a few redskin potatoes for healthy starch.
You may never think of pairing figs and tomatoes together, but with a fresh basil, local honey, and a touch of salt, all the flavors really come together. This is a super easy side dish that can be made in minutes and is super fresh and flavorful!
We hope you loved this series and come back to cook from it time and time again! And if you missed any, here’s what I cooked for each week, and you’ll find Cassy’s and Juli’s in those posts, too!