Fresh Basil Scrambled Eggs & Zucchini-Potato Hash

I can finally check something off my bucket list: we have an herb garden going! Yesterday we ventured to the Raleigh farmer's market to buy some herbs (and produce, of course). We are now growing: globe basil, Thai basil, fennel, Italian oregano, mint, silver thyme, lettuce and banana peppers. I am beyond excited to see how they do over the summer. I will be adding dill and maybe some French (Provence) lavender to the mix if these turn out well. I'd also like to do some more peppers, if possible. Anyways, I'm thrilled, and this morning I woke up craving a typical summer breakfast for me: something with fresh herbs and farmer's market produce. So here are two recipes I created this morning that you can enjoy all summer long!

Fresh Basil Scrambled Eggs

• 2-4 fresh eggs 
• 1 TBS almond milk 
• 1-2 TBS fresh basil, thinly sliced
• salt + pepper
• 2-3 tsp vegan (or regular) butter

1. Preheat a skillet on medium heat. Add a small pat of vegan/regular butter and wait for it to melt.
2. In a bowl, beat the eggs with almond milk, a pinch of salt, pepper and basil until smooth. I usually do two eggs per person. 
3. When the butter is melted, add the eggs and a teaspoon of butter. Scramble, using a spatula, for another minute or two. 
4. Add another teaspoon of butter and scramble some more, until cooked to your desired consistency. The butter makes the eggs super fluffy and adds a little decadence! 

Zucchini + Potato Hash

• 1-3 large Russet potatoes, diced
• 1 large or 2 small zucchinis, diced
• 2-4 garlic cloves, minced,
• 1 TBS olive oil, divided 
• salt + pepper
• 1/2 tsp paprika
• 1/4 tsp cumin

1. In a pot big enough to fit the potatoes with some room, place the potatoes inside and add enough water to cover by an inch or more. Set to boil on the stove. When boiling, turn down slightly and cook until tender, about 8 minutes. It should pierce easily with a fork. When tender, drain and set aside.
2. Preheat a large skillet on medium heat. Add 1/2 TBS olive oil, then potatoes and a pinch of salt. Saute, until starting to get crispy, about 6 minutes. 
3. Add the zucchini, paprika, cumin, another pinch of salt and another 1/2 TBS olive oil. Turn the heat up to med-hi to sear. Stir, and cook about 5-6 minutes, until everything is starting to sear and cook through. There should be little black marks under everything and the zucchini should be tender.
4. In the last two minutes of cooking, add the garlic and stir. Adjust seasoning to your liking and serve!

Rainbow Market Tofu Scramble

The farmer's market is a great place to get inspiration for the kitchen. It has somehow taken me all summer to finally get out there, but I really enjoyed it! The prices were incredibly reasonable, like most farmer's markets, and the selection was good. I have been going to this year-round market on Yanceyville Street because it's closer than the one off the highway. 

I found tomatoes, zucchini, squash, beautiful heirloom peppers, okra, german butter potatoes, cucumbers, jalapenos, russet potatoes, and even more vegetables! I always find myself ready to cook and inspired after I leave, so I decided to make a tofu scramble out of my market produce. The result was a spicy, nourishing scramble loaded with vegetables. Feel free to substitute whatever you have here, but this is what I used. This would be great served with roasted baby potatoes (which is what we did) or even quinoa. Go to your local farmers market and explore!

Rainbow Market Tofu Scramble

• 1 (16 oz) block of extra-firm tofu, not pressed
• olive oil
• salt + pepper
• 1/2-1 onion, diced
• 2 heirloom bell peppers, thinly sliced
• 2 tomatoes, de-seeded + diced
• 1 zucchini, diced
• 1 yellow squash, diced
• GF soy sauce
• any combination of herbs works but I used these: (tumeric, cayenne pepper, paprika, garlic powder, coriander, thyme, oregano, smoked paprika, etc.)
• optional add-ins: any other vegetables you have from the market, smashed garlic cloves, greens (swiss chard or kale would be great here)

1. Heat a large skillet over medium high. Add about 1 T oil, then the onion and a pinch of salt. Cook 3 mins then add squashes and peppers. Add all the herbs you are using. Cook for 3 mins more.
2. Add tofu and smash until your desired consistency is reached. The water that you didn't press from the tofu will actually cook it and prevent you from having to use oil. If you're adding tumeric for color, add it only after you add the tofu. Add a splash of soy sauce to help deglaze the pan. 
3. Cook 5 more minutes, until tofu and vegetables are cooked to your desired consistency. Then add your tomatoes, another splash of soy sauce, and salt/pepper. If you are adding greens, add them in the last 5 minutes of cooking and do not dry them. 
4. Remove from heat and enjoy! The spices I used actually worked incredibly well together so it was very flavorful. I topped mine with hot sauce + avocado. Feel free to add whatever toppings.

July Favorites

I'm trying to do some new things with the blog lately to keep it interesting! Monthly favorites is something a lot of my favorite blogs do (see here). So here's a roundup of my favorite things I made in July! I hope I can still post a lot even with school and other various activities. 

 1. garden corn chowder with basil + chives//the PPK
     I'm mildly obsessed with corn chowder and the many variations that exist on it, so this obviously had to be made. I was pleasantly surprised at how well the lime juice and coconut milk paired with the corn/potato mix. I'll still be dreaming about this one when fall rolls around.

 2. Foil-packet soy lime salmon with green beans, cajun corn salad + herb potato salad
     //J + S, Budget Bytes + Thug Kitchen
      I made salmon for the first time (finally)! All three of these meal components are incredibly easy to pull together. I made an easier version of the corn salad by just using what I had on add and adding a LOT of hot sauce. The potato salad was a refreshing and incredibly garlicky twist on the mayo-laden side we all eat in the South. The salmon can be made on any weeknight since it takes little prep. 

 3. The 5-Minute Cajun Grit Bowl//here!
      I have been making this grit bowl since I learned how to make polenta grits and microwave eggs. Together, they make an easy, hearty, and spicy breakfast. I can be half awake and still be able to pull this together. 

 4. Summer Squash Soup with Tofu Croutons//Super Natural Every Day
     I'm pretty sure I have mentioned this book a few times. Heidi Swanson is the first cookbook author I discovered when I was 17 or so, and her recipes have really impacted how I cook food. I highly recommend her book to anyone who wants to experience more with vegetables, grains, beans, and eat more vegetarian food. This soup is exquisite. It's the only word I know that fits. You make a coconut oil/curry paste mash to cook potatoes and squash in, then make a coconut milk broth, finished off with crispy pan-fried tofu croutons. All of the recipes in both of her books are just as amazing.

 5. Blueberry-Raspberry Cobbler with Oat Biscuit Topping//Sprouted Kitchen
     My first cobbler! July seemed to be filled with a lot of 'firsts' for Infinite Zest! I had fresh, local, organic blueberries from a farm that my parents have been going to for years here in the Triad, and I wanted to make something special. I also had some raspberries to throw in. The oat biscuit topping pairs perfectly with the berries and lemon juice/zest. 
[For substitutions: 1/2 C oat flour, 1/4 C sorghum flour, 1/4 C tapioca starch, 1 tsp xanthan gum, 1/2 C GF rolled oats, 5 T Earth Balance baking sticks, 1/2 C plain coconut milk yogurt]

 6. The Balm 57 Cocktail//here!
      It's pretty obvious that I love cocktails. I mean, next to food, I really love reading blogs like The Boys Club that post extensive info on liquor and classic drinks. This is also my first cocktail creation, recreated from a drink I had at Sticks & Stones! Dreamy blackberry whiskey pairs with agave, lemon juice, and mint for a refreshing summer drink. Bottoms up!

 7. Peach Arugula Salad with Lentils, Avocado + Roasted Jalapeno Vinaigrette//Sprouted Kitchen
     I'm trying to be better about making lunches for myself. Sometimes the day just gets away from me, then 4 rolls around, and suddenly I'm starting dinner with out having eaten since breakfast. Whoops! It's horrible. But I have SO many recipes saved that it makes no sense for me to just skip lunch. This decadent, perfect salad is everything I want for lunch. NC peaches, arugula from Guilford College's farm, French lentils, avocados, and the best roasted jalapeno shallot vinaigrette. The dressing will burn your nostrils a bit, but what's wrong with that? Absolutely nothing. Go make this pronto!

8. Zucchini Fritters//Smitten Kitchen
    Perfection in the kitchen is not easily reached, but when it is, it creates quite a sensation. You labor over something for so long: shredding the zucchini, pressing just the right amount of water out, cleaning your cast iron skillet for the first time JUST for these perfect little fritters, watching them like first-time parents to make sure they don't burn too much. It may seem tedious, like, who cares that much about some damn fritters? Well, when you take all of these extra precautions and treat it carefully, you are rewarded with this: the perfect fritter. Golden brown, puffy, and to-die-for with a cashew sour cream. Sometimes the extra effort really is worth it.

Garlicky Seared Summer Squash Pasta

We all need to change up our pasta every once in a while...so let's ditch the tomatoes and use fresh summer produce! I found some great local squash at a market on my street that received it from a local college's farm. How awesome is that? I also got two pounds for $2, so I was very pleased. 

Over the years, I have taught myself a few handy cooking techniques. Searing is a great method of cooking because it cooks it quickly, thoroughly, and it has a slightly "blackened" taste, which is always great. I used things I needed to use up in my fridge, so feel free to change things out or add other vegetables!

Garlicky Seared Summer Squash Pasta

• 1 box of GF corn-quinoa pasta (or regular pasta)
• olive oil
• salt and pepper
• 1/2 yellow onion, diced
• 1 medium or two small summer squash, cut into 1/2" chunks (any variety)
• 3-4 cloves garlic, smashed and minced (or more!)
• red pepper flakes
• fresh basil
• nutritional yeast or cheese

1. Bring a pot of water to boil for your pasta. Heat a large skillet over medium heat. Add about 1 TBS of olive oil. Add onions, a pinch of salt, and cook until just translucent, about 5 minutes. 
2. When water is boiling, add pasta and cook according to directions.
3. Add squash to the skillet and turn up to medium-high heat. Add red pepper flakes and cook until cooked through and lightly browned, about 4 minutes. Turn back down to medium heat. Add the garlic and cook 1-2 minutes, being careful not to burn it. Remove the pan from the stove.
4. Drain your pasta. Toss in a big bowl with the seared squash and fresh basil.
5. Top with nutritional yeast or cheese. Served with a big salad! 

(621) battle royale with cheese

spring has surely sprung! so I've been trying to use more seasonal/delicious green produce! I made Heidi's broccolini salad with regular broccoli since Whole Foods didn't have any yet...but it was amazing! nothing better than hot chile oil, croutons, and almonds. I chopped a hard boiled egg into my salad too!

another new favorite to make year round: leftover loaf pan frittata. I can see swapping out the veggies to fit the season. we used potatoes (also served on the side), corn, and shallot. my mom also garnished it with vampire killer kale chips (how creative!) and paprika. amazing

 another spring/summer tradition I started last year was making joy's frozen bananas dipped in chocolate. they are so easy to make and really great if you have a lot of bananas that you don't plan to use. I don't feel too guilty eating them either: it's just bananas, vegan chocolate and peanuts!

this pasta. is so amazing. I loved the swiss chard with pine nuts, and then a bite of capers or olives. I'm starting to cook more from Joanne because her recipes are simple and so so good. she also posts more than any other food blog I follow (4-5 times a week it feels like!) check her out. she is awesome!

to keep the seasonal theme going, my mom and I made this tartine from Heidi yesterday. nothing better than garlic rubbed toast with avocado, garlicky quick sauteed asparagus, spinach and pepitas! it was a very delicious/filling lunch. 

I also just made these cardamom lemon cookies which were supposed to be shortbread, but as you can see, they turned out a bit crispy and flat. they are still awesome though! I'm going to serve them with champagne mango, pineapple basil sorbet and pistachios. I read on David Lebowitz website that if you beat butter and sugar too long, it can create too much air in the cookies which causes cookies to spread. you can read the rest of the article here

(605) whole foods market

some amazing things have been going on this week. I've been in whole foods training here and there. saturday I will be working in winston (how nerve-wracking!!) to train on register etc before we open. I am so excited but a little nervous. I am more happy/grateful to work for such a great company. I have been meeting some really cool new people who share my love for food and excitement for whole foods in general. we open in less than a week...I can hardly believe it or wait!

something strange has also been happening...as time goes on, I find myself eating less and less meat. I'm also cutting down on my sugar drinks/popsicles etc. (save for sweet treats that I make!). I notice that most of my tabbed recipes are either vegetarian or pretty much vegan. this recipe for lemony collard greens pasta. I already love olive oil, garlic and red pepper flakes together...but this is so spicy and delicious. it's perfect. I used toasted almond slivers instead of  pine nuts and it was out of this world. I'm still drooling over it. my free collard greens from WF were put to great use!

on that same "vegetarian" note, I find myself buying more and more produce, like this beautiful rainbow chard. the vibrant colors really caught my eye and it was less than $3 (and organic). I would've been crazy to not walk out of the store with it. today, I can proudly say, I bought 80% grocery items instead of processed/frozen/prepared/sushi etc. I'm starting to make more conscious decisions when it comes to food shopping, using the same ingredients in different dishes, etc. it's really important to consider these things. I was just reminded of this recent post from the little red house which I really loved. "The Everlasting Meal" cookbook is also high on my to-buy list.

this week I've had to tell myself to relax. make a smoothie for myself, lay in bed with Rigby, and read a book. don't let things stress me out. smoothies have really helped to clear my head and make me feel better in general. this was another "super spinach" one from Joy the Baker. 
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Sweet
- banana almond smoothie
- chocolate espresso cupcakes
- salty chocolate chip oatmeal cookies
- mini coconut chocolate chip cookies

Savory
- orange cocoa nib/ grilled zucchini /avocado salad
- jalapeno + kale marinated lime tostada
- asparagus frittata
- herbed bread
- black bean + plantain burgers
- watercolor easter eggs + "egg salad" sandwich
- sweet potato veggie burgers
- pasta with olives, tomatoes + raisins
- arugula lemon breadcrumb pasta