What We Ate: a seasonal reminder of dinner at our house.

Hi there - it's been a couple... The quarantine (excuse me, #saferathome orders) sort of took over our lives in March as we began to deal with the very real threat of COVID -19, a novel coronavirus. But we haven't stopped cooking, in fact, if anything we're probably cooking more than ever so I'll try to get back into the blogging habit too. First up - Frittata This is an excellent (you guessed it) clean out the fridge meal. You can put darn near anything into a frittata and it will be delicious. I usually make two because our family has, ahem, differing tastes. So the first one has potato, onion, mushroom, yellow pepper, cauliflower, kale and then salt, pepper and red pepper flakes.  (cooked in that order - longest cooking time to shortest - lots of olive oil for those potatoes so they don't stick). Do NOT skimp on the salt. It look like this before the egg  Then I added a generous pat of butter (a tablespoon or more) into the middle to coat the bottom...

My daughter told me recently that she thought she liked lasagna but she realized that actually what she likes is my lasagna which is, in a lot of ways, not like other people's lasagna but still mostly fits the definition of what lasagna is. I looked it up. Lasagna:  noun - pasta in the form of wide strips. A baked Italian dish consisting of wide strips of pasta cooked and layered with meat or vegetables, cheese, and tomato. You'll recall, if you've been hanging around here at all, that for a good portion of last year we had one veg kid and one dairy free kid which basically meant we ate vegan meals when we were all together. That is no longer the case, but some of the recipes have stuck or been updated to meet current eating preferences. This is one of them. It takes a bit of time so sometimes I make this over two days. And, it's a great way to use up veg that is ever so slightly past it's prime Ingredients suggestions: 9 lasagna noodles a large yellow...