Egg sandwiches are a mainstay of every corner deli in NYC, and for good reason: they’re cheap and easy, fast and delicious. Like most sandwiches, this recipe is really flexible. In particular, you can change the hash to use whatever you have around. You can also cook the egg like an omelette and fold it over with cheese wrapped in the centre if you really want this to mimic the classic deli egg sandwich. So if you don’t feel like venturing from your cozy nest this morning, try making this at home out of what you have in the fridge. Sad leftovers can take on new life when turned into a hash and matched with the rich fattiness of a morning egg.
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Zucchini and summer squash are so abundant in the summer months. You start by sautéing the zucchini with garlic and chili flakes, then you add some lemon, cream and cheese and toss with the noodles. Creamy zucchini fettucine is like a lighter, brighter fettuccine alfredo. It also comes together in no time—the veggies will be ready by the time your pasta is cooked. You’ll love it, I promise. Keep reading
Zucchini in chocolate cake sounds weird, but it’s a very mild flavor and the truth is you barely taste it. It adds tremendous moisture to these beautiful dark chocolatey muffins. The yogurt, oats, and zucchini make these so moist and soft and then you get a little gooey meltiness from the chocolate chips. Wow. Anyway, give them a try. They are a delicious breakfast treat, but they are yummy enough to have for dessert as well! Keep reading
I am so glad that this salad has popcorn on it. Aren’t you? Gina, who sponsored this recipe in Good and Cheap through last summer’s Kickstarter, suggested that I add something crunchy to this salad of grilled zucs and corn. I was like “hello!! Have I forgotten my own rules? Salad must always have something crunchy!” and so I thank you Gina. A little smoky from the grilled vegetables, and chili powder and crunch from the popcorn, this salad is a delicious revelation. Your tummy and your taste buds will be happy. Keep reading
