Gluten Free

Sweet Potato, Mushroom & Chevre Frittata

Serves 4-8
Prep time 20 minutes
Cook time 1 hour
Total time 1 hour, 20 minutes
Allergy Egg
Meal type Appetizer, Breakfast, Lunch, Main Dish, Side Dish, Snack, Starter
Misc Child Friendly
I make a frittata every Saturday morning with whatever leftovers are in the fridge. Good eggs make a good frittata. Serves 4 as a main or 8 as a starter. Try it with a crisp Sauvignon Blanc or White Bordeaux.

Ingredients

  • 5-8 sweet potatoes
  • 1 handful brown mushrooms (wiped clean with a towel)
  • 6oz Cypress Grove chevre
  • butter
  • Ratto's Extra Virgin Olive Oil
  • fresh sage, rosemary & thyme (stems removed)
  • 10 Large organic eggs

Directions

Step 1
Preheat oven to 400
Step 2
Slice potatoes lengthwise into large wedges. Toss with olive oil, herbs and salt
Step 3
Slice potatoes lengthwise into large wedges. Toss with olive oil, herbs and salt
Step 4
Roast potatoes in a cast iron skillet, tossing occasionally, for about 30-40 minutes. This can be done well in advance and the cooked, cooled potatoes can be refrigerated for a few days until use.
Step 5
Roast potatoes in a cast iron skillet, tossing occasionally, for about 30-40 minutes. This can be done well in advance and the cooked, cooled potatoes can be refrigerated for a few days until use.
Step 6
Meanwhile, chop off stem (you can reserve for soup stock!) and slice mushrooms. Saute in butter and fresh thyme until just browned and tender.
Step 7
Roughly chop roasted potatoes.
Step 8
Crack and beat eggs. add salt & pepper.
Step 9
Crack and beat eggs. add salt & pepper.
Step 10
Using a 10" cast iron or other ovenproof skillet, bring to heat on the stovetop until quite hot. Add butter &/or Olive oil, potatoes and mushrooms. Add eggs all at once and dab the Chevre all over the top.
Step 11
Place in the hot oven for about 20 minutes, or until cooked through & bubbled up.
Step 12
Carefully take pan out of the oven, and keep an oven mitt on the handle so you remember it is hot! Oh the burns I have gotten…. .
Step 13
Slide onto plate or just eat from the pan. Sliced in wedges is a nice way to serve it.

This yummy soulful curry is easy- you just need to get your spices at Ratto’s

Chana (Chickpea) Masala

Serves 4
Prep time 15 minutes
Cook time 45 minutes
Total time 1 hour
Dietary Gluten Free, Vegan, Vegetarian
Meal type Main Dish
Misc Freezable, Pre-preparable, Serve Hot
Region Indian
This classic North Indian recipe has a combination of tips from Rajasthani and Gujarati friends. I make it weekly, as my go-to comfort food.

Ingredients

  • 1 heaped tablespoon mustard seeds
  • 1 heaped tablespoon cumin seeds
  • 1 heaped tablespoon coriander seeds
  • 1 heaped tablespoon cardamom seeds
  • 1 heaped tablespoon fenugreek seeds
  • 1 teaspoon cloves
  • 1 heaped tablespoon tumeric (ground)
  • 1 teaspoon dried red chili flakes (to taste)
  • 1 cinnamon stick
  • 2 heaped tablespoons coconut oil
  • 1 Large onion (chopped)
  • 1 Large piece of fresh ginger (peeled and chopped)
  • 3 cloves garlic (peeled and chopped)
  • 1 cube jaggery (substitute a teaspoon of raw sugar or agave syrup if unavailable)
  • 2 cups cooked chickpeas (soak and cook your own, or use canned)
  • 32fl oz good quality canned tomatoes
  • 1 teaspoon tamarind paste (Substitute Cider vinegar if unavailable)
  • salt
  • pepper
  • garam masala (ground)

Note

This delicious recipe is a culmination of years of adjusting what I had learned in Udaipur, Rajasthan. With the help of a Gujarati friend in Washington DC, I added the fenugreek, plus the jaggery and tamarind to give it a sweet and sour kick.  The best thing is, once you have the pot simmering, you can leave it and work on other things. Just don't leave the flame too high.

Directions

Step 1
In your food processor, blend onion, ginger and garlic into a rough paste
Step 2
Toast spices in hot pan for a few minutes until they release a delightful scent. You may grind your spices or leave them whole for surprise bites of flavor.
Step 3
Sautee jaggery and spices (except salt and pepper) in coconut oil until jaggery melts. If using agave, wait until step 5.
Step 4
Add onion mixture, stir and saute for about a minute
Step 5
Add canned tomatoes, chickpeas, and reduce heat to a simmer. Add agave syrup, if using.
Step 6
Add tamarind or vinegar, and salt and pepper
Step 7
Simmer for about 30-45 minutes, covered, until flavors meld, adding water if necessary to keep moist,
Step 8
Remove from heat, sprinkle with Garam Masala. Garnish with fresh Cilantro. Serve over Basmati rice, with a nice chutney and raita.

Field Roast Celebration Roast, a delicious, sustainable vegan meat substitute, is now available for your Ratto’s sandwich. We also have gluten free bread, for the gluten sensitive friends out there. Come in and design your own vegan or gluten free custom sandwich!