I know this sounds a little strange, but I’d take a tostada over a taco any day of the week. I love tacos, but I REALLY love tostadas. I think I like the crunch part the best. It’s almost like nachos but in more of a personalized form.

I personally like frying corn tortillas fresh and using those as tostadas, but of course, you could alway simply buy a tostada.

I made these breakfast-fied by smothering them with refried black beans (I’ll always choose black beans over pinto beans), an egg and a ton of accessories: avocado, tomatoes, hot sauce and cilantro.

They’re super quick to throw together and they’re perfect for a crowd because if you wanted to do, say, a tostada bar, you could add all of the toppings and garnishes to small bowls, fry off the tostadas and fry the eggs to order or make a big batch. This could also work with scrambled eggs, if that’s easier.

Breakfast Tostadas

Make a breakfast tostadas bar for your next brunch. Fry corn tortillas and offer a myriad of toppings. (Recipe Credit: Adrianna Adarme of Fresh Tastes)

Ingredients

• 6 to 8 corn tortillas OR tostadas 
• Vegetable oil 
• 6 to 8 large eggs 
• 1 (14-ounce) can of refried black or pinto beans, warmed
• 1/2 red onion, diced, for garnish
• 1/4 pint of cherry tomatoes, sliced
• 1 avocado, diced, for garnish
• 1 tablespoon minced cilantro, for garnish
• Hot sauce of choice, for serving

Directions

1. In a small or medium sauté pan, set over medium-high heat, add two tablespoons of olive oil. When the oil is hot, add a corn tortilla, frying it until crispy, about 1 minute, and then flipping it onto its other side for an additional minute or so. Repeat until you’ve worked your way through all of the tortillas. 
2. In the same sauté pan, add a teaspoon or two of additional oil, if needed. Fry each egg, one at a time, to your liking. I like to fry mine to about over medium, so about 2 to 3 minutes.
3. To assemble the tostadas, add a tablespoon or two of warmed refried beans to each tostadas and smother it around into an even layer. Top with an egg, some red onion, tomatoes, avocado, cilantro and a splash of hot sauce. 

Yield: Serves 6 to 8

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.

The post Make at Home Breakfast Tostadas appeared first on PBS Food.

You might be giving me a bit of side-eye because I put a salad in tacos and this is definitely one of those NOT traditional recipes. But I think it works…hear me out. Caesar salad actually was invented in Mexico. There are a lot of disputes about this but it definitely makes sense that it’s Mexican. I visited Cabo San Lucas last year and really wanted to head to the place that invented the caesar salad but wasn’t able to—it was a huge bummer.

This caesar dressing is eggless—woohoo! I adapted it from Burrell and it’s SO good. I love making it eggless because I actually don’t miss the thickness/egg yolk and everyone can eat it, worry free!

The romaine is tossed in the dressing and tops the best skinless, boneless chicken breast ever.

When I think of boneless, skinless chicken breast, I usually think of something that is dry and awful and terrible tasting. But this is quite the opposite. The marinade consists of lime juice, Ancho chile pepper, cumin, coriander, salt and pepper. It’s SO flavorful and I just cooked it in the pan until it was firm to the touch. I sliced it up and filled some tortillas with it. I then topped it with the caesar salad, an extra topping of dressing, some tomatoes and radishes and cilantro and OMG these tacos were so good.

I’ll even go so far as to say that I kinda just wanted to eat it without the tortilla. If you’re trying to eat a bit healthier, that option has your name all over it!

Caesar Salad Tacos

Caesar salad in tacos?! Marinated chicken in lime juice, Ancho chile pepper, cumin, coriander, salt and pepper over romaine lettuce in tortillas- delicious. (Recipe Credit: Adrianna Adarme of Fresh Tastes)

Ingredients

• Chicken Breasts:
• Juice from 2 limes
• 1 tablespoon olive oil 
• 1 teaspoon salt
• 1 teaspoon ground Ancho chile pepper
• 1 teaspoon ground cumin 
• 1 teaspoon ground coriander 
• 1/4 teaspoon ground cayenne pepper 
• 2 boneless skinless chicken breasts
• Caesar Dressing:
• 1/3 cup mayonnaise
• 1/3 cup grated Parmesan cheese
• 1 tablespoon Dijon mustard
• 1 tablespoon anchovy paste 
• 1 1/2 tablespoons fresh lemon juice
• 1 teaspoon red wine vinegar
• 3 garlic cloves 
• 3/4 cup olive oil 
• For Assembly:
• 1 bunch of romaine lettuce, chopped
• Tortillas, for serving
• 1/4 pint cherry tomatoes 
• 2 to 3 radishes, thinly sliced
• 2 limes, quartered 
• 1 tablespoon minced fresh cilantro, for garnish

Directions

1. To Make the Chicken Breasts: In a small bowl, whisk together the lime juice, olive oil, salt, Ancho chile pepper, cumin, coriander and cayenne. Place the chicken breasts in a resealable plastic bag or a baking dish. Pour the marinade over the chicken and turn it a few times until it’s evenly coated. Cover and transfer to the fridge to marinate for about 1 hour. 
2. In a large skillet, set over moderately high heat, add a few tablespoons of oil. When hot, add the chicken and cook for about 5 minutes per side, until firm to the touch. Transfer to a cutting board and allow to rest for about 5 minutes before cutting it.
3. To Make Caesar Dressing/Salad: To a blender, add all of the ingredients, except the oil, and pulse until smooth. With the blender running on low, pour in the olive oil and pulse until very smooth. 
4. To Assemble the Tacos: Toss the romaine lettuce with about a tablespoon of dressing until evenly coated. 
5. Add a few slices of chicken to each tortilla. Top with a handful of salad, an extra drizzle of dressing, some tomatoes, radishes and sprigs of cilantro. Repeat until you’ve assembled all of the tacos. Serve immediately.

Yield: Serves 4

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.

The post Caesar Salad in Tacos?! Simply Delicious. appeared first on PBS Food.

In a month full of tacos, this is the second recipe I’m bringing you and I’m super excited about them.

Last weekend I was in Sun Valley—a part of Los Angeles I never venture into—to gather some home supplies. While I was shopping and browsing aisles of countertop options, I realized I hadn’t eaten ALL day and needed food ASAP. I looked at good ol’ Yelp and found a place with really good reviews that was located in a Chevron gas station.

I was a little reluctant, mainly because I thought it might be a chain restaurant, but after we entered the Chevron and I took a look at people’s plates (and there were a lot of people!), and my initial worries vanished. The food was DELICIOUS. I ended up with a veggie burrito (people raved about it) and it was filled with the best tasting sautéed zucchini. I was so grateful that the veggie option wasn’t an afterthought, instead it was the star of the menu.

Inspired by this meal, I decided to season zucchini, squash and corn with spices and salt. I like to salt zucchini at the end of the cooking so they don’t release too much water. I also don’t like cooking it down too much. The filling is flavorful and easy to throw together. I like to garnish it with some cotija cheese, some fresh cilantro and I love burning the edges of my tortillas just a little bit. That extra char flavor is my favorite.

Calbacita Tacos

Ever expect zucchini, squash and corn tacos to be bursting with flavor? Throw some cotija cheese, cilantro and avocado on top for the full effect. (Recipe Credit: Adrianna Adarme of Fresh Tastes)

Ingredients

• Calbacitas: 
• 1 tablespoon olive oil 
• 1/4 red onion, diced
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground Ancho chile powder 
• 1/4 teaspoon ground cayenne pepper 
• 1 small zucchini, diced 
• 1 small squash, diced
• 1 ear of corn, kernels removed
• Salt to taste
• For Serving: 
• Guacamole
• Corn or flour tortillas 
• 2 ounces cotija cheese, crumbled 
• Limes, for serving

Directions

1. In a large saucepan or skillet, set over medium heat, add the olive oil. When warm, add the diced onion and cook until softened, about 5 minutes. Next, add the garlic and spices; mix until the onions are thoroughly coated in the spices. Then add the zucchini, squash and corn. Give it a good mix and cook until slightly softened, about 10 minutes, stirring the mixture intermittently. Salt to taste. I ended up adding about 1 teaspoon. 
2. To assemble the tacos, fill the corn tortillas with a few spoonfuls of the zucchini mixture. Top with a sprinkling of cotija cheese and a dollop or two of guacamole.

Yield: Serves 6

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.

The post Triple Veggie Threat: Calbacita Tacos appeared first on PBS Food.

One of my favorite soup recipes is this one I made a few years ago that I titled Chorizo-Spiced Squash Soup. It is vegetarian, with not a lick of actual chorizo, and instead plays off the borrowed spices used in chorizo. I was obsessed with turning everything chorizo-spiced but for some reason it never hit me to put it on cauliflower and then in tacos…until a few days ago when I was brainstorming ideas for taco month!

The fusion of spices tossed in cauliflower creates a light and delightful taste for tacos. If you want to make the tacos vegan, simply swap to vegan tortillas (sometimes lard is used but it’s not super common in supermarket tortillas), and skip the cheese.

These are a super quick weeknight meal, too. They come together very easily and are pretty hands off. Make it like a buffet style and there’s very little assembly required!

Chorizo-Spiced Cauliflower Tacos 

Completely vegetarian, these cauliflower tacos borrow chorizo spices and create a savory, easy-to-put-together meal. (Recipe Credit: Adrianna Adarme of Fresh Tastes)

Ingredients

• Chorizo-Spiced Cauliflower:
• 1 head of cauliflower, cut into small florets 
• 4 tablespoons olive oil 
• 2 teaspoon Ancho chile powder
• 2 teaspoon ground cumin 
• 1 teaspoon dried oregano 
• 1/2 teaspoon ground coriander 
• 1/2 teaspoon ground cayenne
• Teeny pinch of ground cloves
• 1/2 teaspoon salt 
• For Assembly:
• Corn or flour tortillas
• Handful of fresh cilantro leaves, chopped 
• 1 lime 
• Sliced radishes 
• Sour cream 
• Avocado

Directions

1. Preheat the oven to 350 degrees F. On a parchment lined baking sheet, lay out the cauliflower. In a small bowl, whisk together the olive oil, chile powder, cumin, oregano, coriander, cayenne, cloves and salt. Pour it over the cauliflower and toss together. Transfer to the oven to roast for about 15 to 20 minutes. 
2. To assemble, add a few spoonful to warmed tortillas and top with cilantro leaves, a squeeze of lime, sliced radishes, sour cream and cubed avocado. Serve immediately! 

Yield: Serves 4

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.

The post Taco Bout Delicious: Chorizo-Spiced Cauliflower Tacos appeared first on PBS Food.

It isn’t officially summer yet and oddly enough, Los Angeles is feeling a lot like autumn? It’s cool and crisp and I’ve been wearing a hoodie everyday this week. But I know the heat is coming. And I want us all to be prepared.

This drink is something that I would even drink without tequila or mezcal. It’s a delicious, refreshing drink that is tasty even without the alcohol. The agave was added only because we’re sort of at the beginning of watermelon season and my watermelon wasn’t as sweet as I would’ve loved it to be. But if you make this in say, July, you most likely won’t need it.

The watermelon is cubed and then frozen. Think of it like watermelon ice cubes. This makes it very watermelon-y without having to add any ice. The cucumber and lime add some additional refreshing flavor. And the tequila, well, it does a good job at making this extra enjoyable.

Watermelon Cucumber Tequila Cooler

Get ready for summer with this rejuvenating watermelon cucumber tequila cooler. (Recipe Credit: Adrianna Adarme of Fresh Tastes)

Ingredients

• 1 (three-pound) seedless watermelon, diced 
• 1/4 English cucumber or 1 Persian cucumber, peeled 
• Juice from 1 lime
• 4 ounces tequila 
• 1 teaspoon agave nectar

Directions

1. Line a baking sheet with a sheet of plastic wrap (the watermelon will stick to parchment!). Transfer the cubed watermelon to the baking sheet. Stick it in the freezer to chill for about 45 minutes to 1 hour. 
2. After the watermelon is pretty much frozen, add the watermelon to a blender, along with the cucumber, lime juice, tequila and agave nectar. Blend until turn into a slushy texture. Give it a taste and add more agave nectar to your liking. This will actually depend on how sweet your watermelon is. Mine was totally happy with 1 teaspoon of agave nectar. 
3. Rim the glasses with a bit of salt. Or you can garnish with some watermelon slices. Divide amongst two glasses. 

Yield: Serves 2

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.

The post Cool Off with a Watermelon Cucumber Tequila Cooler appeared first on PBS Food.

Are you traveling anywhere cool this summer? I don’t have any summer trip plans coming up but I really have dreams about the Amalfi coast. Oh and Greece. When I take breaks during the day, I’ll often times jump on Instagram and just stare at photos of Santorini. I love the colors: blue and white. I also love the green and blue ocean and steep cliffside views.

I want to go and live in a summer hat and eat fresh cheese topped with olive oil and crispy cucumbers by the ocean.

BUT, I’m probably not going to go on a summer trip at all this summer. And if I do, it’s definitely NOT going to be to Greece, unfortunately. Maybe next year! I can hope! So I’m trying to make that flavor come to me…and adding carbs. This pasta salad (my favorite category of “salad”) has all those fresh flavors in it and it’s great for a bbq or to make ahead.

And since it isn’t mayo-based, it pleases a lot of mayo-hating people. It also makes it a super light and refreshing pasta salad, which is a-ok with me.

Greek Pasta Salad

This super light and refreshing greek pasta salad (my favorite category of “salad”) has all the right summer flavors and is great for a bbq. (Recipe Credit: Adrianna Adarme of Fresh Tastes)

Ingredients

• Dressing:
• 1/4 cup olive oil 
• 3 teaspoons red wine vinegar
• Juice from 1 lemon 
• 1 1/2 teaspoon dried oregano 
• 1 teaspoon freshly ground black pepper
• Salt 
• Pasta Fixings:
• 1 pound pasta of choice (I used orecchiette)
• 1 teaspoon olive oil 
• 1 cup pitted green olives, halved 
• 1 cup halved cherry tomatoes
• 1/2 cup diced cucumber 
• 1/3 cup diced red onion
• 1 cup cubed or crumbed feta cheese

Directions

1. To Make the Dressing: Add the olive oil, red wine vinegar, juice from 1 lemon, oregano, black pepper and a few pinches of salt to a bowl. Whisk together until it emulsifies and is properly combined. Give it a taste and add more salt if you like (I added about 1/2 teaspoon more) 
2. To Make the Pasta Fixings: Bring a pot of salted water to a boil. Add the pasta and cook per the instructions on the package, or until al dente. Drain and run under cold water. (I normally would never run my pasta under cold water but I do this for pasta salad only.) Return back to the pot and drizzle with a teaspoon of olive oil and toss. The oil will help the pasta from sticking as it cools. 
3. To a medium bowl, add the olive oil, green olives, tomatoes, cucumber, red onion and feta cheese, reserved cold pasta and salad dressing. Toss together until evenly coated. Give it a taste and adjust the salt as needed. Make sure to get a bite with the cheese because that helps with the saltiness in this dish. Serve. This is a great thing to make ahead for a party or bbq. I would add all of the ingredients to the bowl and add the dressing just before serving.

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.

The post Take a Vacation with Greek Pasta Salad appeared first on PBS Food.

I’m so excited to share this recipe with you because it’s all about my favorite subject: snacking WITH a dose of PBS’s new show, Food – Delicious Science. Have you been tuning in? I’m so into this show because it combines my two favorite things to talk about: nerdy food knowledge and, well, food. The last episode in this season is all about BODY and how certain foods affect are bodies. My favorite bit was about how mushrooms can be a large source of Vitamin D. Two factors play into whether mushrooms are in fact packed with Vitamin D: how they’re prepared and if they were exposed to sunlight. I think that part is particularly fascinating since our own bodies create Vitamin D in the sunlight so the fact that we could simply put mushrooms in the sun and that vitamin can transfer to us during consumption is really REALLY cool.

Another good thing about mushrooms is their intense umami flavor that I love so much. Umami can come from all sorts of things but one ingredient that is quintessentially savory are mushrooms. The earthiness from them is so satisfying. In this instance, I paired them with a bit of whipped ricotta. If you’ve never had whipped ricotta, you’re in for a treat because it is SO good. You basically take ricotta and add some olive oil to it and blend it until very very smooth. It will take a bit to get to that point but once it is, it will be delicious and you’ll want to pair it with everything.

I like my mushrooms simple. I used the classic combo of Italian parsley, lemon juice and crushed red pepper. It’s a fresh combination of flavors that goes so well with the woodsy, earthy mushrooms.

Food – Delicious Science is the scientific story of the food on your plate. Michael Mosley and James Wong present a celebration of the physics, chemistry and biology that lies hidden inside every bite. The third episode airs Wednesday, May 31 at 10:00pm | Check local listings

Mushroom Toast with Whipped Ricotta

This mushroom toast is a fresh combination of classic Italian parsley, lemon juice and crushed red pepper flavors with woodsy, earthy mushrooms. (Recipe Credit: Adrianna Adarme of Fresh Tastes)

Ingredients

• Whipped Ricotta:
• 1 cup ricotta
• 3 tablespoons olive oil 
• Zest from 1/4 of a lemon
• Pinch of salt, more to taste
• Mushrooms:
• 2 teaspoons olive oil 
• 1/2 pound mushrooms of choice (I used a medley of shiitake, cremini and oyster mushrooms) 
• Juice from 1/2 lemon
• 1 garlic clove, minced
• 2 tablespoons minced Italian parsley 
• Pinch of crushed red pepper
• Salt, to taste
• For Assembly:
• Bread of choice (I used a baguette) 

Directions

1. In a high powered blender, add the ricotta, olive oil, lemon zest and a few pinches of salt. Pulse until very smooth, scraping down the sides as needed. This took about 5 minutes to get to the right consistency. It should be silky smooth so feel free to let your blender run for a few minutes. Give it a taste and adjust the salt to your liking. 
2. In a medium skillet, set over medium heat, add the olive oil. When warmed, add the mushrooms and lemon juice. Cook until softened, stirring and moving them every so often. Add the garlic clove, Italian parsley, crushed red pepper and a few pinches of salt. Mix again and cook for an additional minute or so. Give it a taste and adjust the salt and any seasoning to your liking. 
3. To assemble, toast the bread and add a few teaspoons of the whipped ricotta. Top with a tablespoon of the mushroom mixture. Repeat until you’ve assembled all of the mushroom toasts. 

Yield: Serves 4 to 6 (as an appetizer)

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.

The post Woodsy Mushrooms over Fluffy Whipped Ricotta appeared first on PBS Food.

I’m not a huge summer person so the fact that it’s nearly a month away makes me kinda huff and puff. I don’t like sweating and I actually love wearing sweaters and sweatshirts much better than shorts and t-shirts. But I do love salads. And that is really my favorite part of the spring and summer—so many delicious things to make salads with!

Asparagus is at the top of my list. I loooove shaving asparagus and adding it to everything from pizzas to pastas and, of course, to salads.

This salad is great, simple but satisfying. The dressing is an absolute favorite of mine. I like to think of this as a very quick-with-less-ingredients than typical green goddess dressing. Green goddess usually has anchovies and lots of mayonnaise. This is healthier and far less complicated: calling for only one type of herb and yogurt. It’s creamy and tangy and fresh.

I used spinach in this instance but really some arugula would be great, too. I say get creative and riff. That’s the best part about salads: they can be swapped with so many things. There aren’t many restrictions.

Shaved Asparagus Spinach Salad with Cilantro Dressing

Shaved asparagus and spinach salad topped with quick-with-less-ingredients green goddess dressing, yes please! (Recipe Credit: Adrianna Adarme of Fresh Tastes)

Ingredients

• Cilantro Dressing: 
• 3 tablespoons olive oil
• 2 tablespoons Greek yogurt
• 1 garlic clove
• Juice from 1/2 lemon
• 1 cup cilantro leaves
• Salt
• Pepper
• Salad: 
• 4 to 5 stalks of asparagus, ends trimmed 
• 3 cups spinach leaves
• 2 tablespoons sunflower seeds
• 1 Persian cucumber, diced
• 3 hard boiled eggs, quartered

Directions

1. To make the cilantro dressing: To a blender, add the olive oil, yogurt, garlic clove, lemon juice, cilantro leaves and a few pinches of salt and pepper. Blend until smooth, scraping down the sides, as needed. Give it a taste and adjust the salt and pepper to your liking.
2. To make the remainder of the salad: Using a vegetable peeler, shave the asparagus, horizontally. In a large bowl, combine the shaved asparagus, spinach leaves and sunflower seeds. Pour in the dressing and toss until evenly coated. Divide amongst bowls or plates and add sliced eggs. If you have any leftover dressing, it will keep for up to 3 days in the fridge.

Yield: Serves 3 to 4

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.

The post Healthy, Clean-Eating Asparagus Spinach Salad appeared first on PBS Food.

This weekend is Mother’s Day! YAY! I love making big-batch brunch items that are super easy and can easily serve a crowd. We usually make a whole lot of stuff and a frittata is always on the list because it’s a crowd-pleaser and comes together within minutes.

Here’s the thing: frittatas are easy but they aren’t foolproof. Overcook them and blah…you have a sponge-y mess. I also think there should be a good amount of heavy cream to egg ratio. I skip the milk in this instance and go with heavy cream. It makes for a creamy, delicious, flavorful frittata.

Since it’s spring, I added sliced radishes, chives and the radish tops! Don’t throw them away. They’re spicy and delicious and this means less waste! I love adding some chives and cheddar cheese too. Other cheeses like feta, pepper jack or fontina would work great, too.

Lastly, I love adding something fresh to the top. In this instance, I added my favorite mix of arugula, lemon juice, olive oil and tomatoes. I waited for about 5 minutes so the frittata could fall a bit and then I added the topping. It does warm up a bit but it still tastes amazing. If you’re serving this frittata room temperature, I would add the topping right before people start to dig in.

Spring Frittata with Radishes, Chives and Arugula

Dig into this spring frittata for Mother's Day! Radishes, chives and arugula accompany this flavorful brunch recipe. (Recipe Credit: Adrianna Adarme of Fresh Tastes)

Ingredients

• Frittata: 
• 12 large eggs 
• 1/2 cup heavy cream
• 1/2 teaspoon salt 
• Freshly ground pepper 
• 3 radishes, thinly sliced
• A small bunch of radish tops, roughly chopped
• A small bunch of chives, diced 
• 1/4 cup shredded cheddar cheese 
• 
  
• Topping: 
• 2 teaspoons olive oil 
• Juice from 1/2 lemon
• Salt
• Pepper
• 1 1/2 cup arugula 
• 1/4 pint cherry tomatoes, halved
• 1 scallion, thinly sliced

Directions

1. Preheat oven to 350 degrees F. In a bowl, add the eggs, heavy cream, salt and a few rounds of black pepper. Whisk until smooth. Add the sliced radishes, radish tops, chives and mix. Pour into a 10-inch non-stick or cast iron skillet. Add the cheddar cheese to the top and bake for 20 to 25 minutes. 
2. Meanwhile, in a small bowl, add the olive oil, lemon juice, a few pinches of salt and a few rounds of black pepper. Whisk until smooth. Add the arugula, cherry tomatoes and thinly sliced scallion. Toss until arugula is evenly coated with the dressing.
3. When the frittata comes out of the oven, allow it to stand for about 3 to 5 minutes and then add the arugula and serve.
4. Note: This is a great recipe to halve. Use a 7 or 8-inch skillet or baking dish and decrease the cooking time by about 5 minutes.

Yield: Serves 6 to 8

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.

The post Please Mom on Mother’s Day with this Spring Frittata appeared first on PBS Food.

I love tahini and use it in so many things beyond hummus. I mean…halva? It’s so good. If you’re unfamiliar with tahini, think of it like peanut butter’s sesame seed counterpart. Originating in the Middle East, many cuisines now call for this creamy sesame deliciousness, including Middle Eastern, Mediterranean and some Asian too. And of course, you’ll now find tahini put in so many California-driven dishes —- it’s healthy and makes a really good salad dressing!

It used to be something that you could only find in Middle Eastern and/or health food stores but now it’s pretty common! It’s creamy with a slightly thinner consistency than peanut butter and is so delicious. My favorite application is in the sweet capacity. When I first had halva, I was hooked.

I love adding it to baked goods and in this instance it compliments the banana and chocolate so well.

Banana bread is the best because it’s always something I can make on Sunday, wrap it up, and snack on it throughout the week. This recipe is great because it isn’t overly sweet -— it’s just right. I hope you give it a try and let me know how it tastes.

Tahini Chocolate Banana Bread

Creamy and not overly sweet, this tahini chocolate banana bread is perfect to snack on throughout the week. (Recipe Credit: Adrianna Adarme of Fresh Tastes)

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 teaspoon salt
• 1/3 cup melted unsalted butter
• 1/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 3 tablespoons smooth tahini paste (if there's oil on the top, mix it thoroughly before adding it)
• 3 ripe yet firm bananas, mashed
• 1 teaspoon baking soda
• 6 ounces dark chocolate or milk chocolate chips

Directions

1. Preheat the oven to 350 F. Butter and flour an 8 1/2 x 4 1/2 inch loaf pan. (A 9x5-inch loaf pan will work too but the loaf will be a bit stouter in shape!)
2. In a medium bowl, mix the flour and salt until combined. In a large bowl, whisk together the melted butter and sugars. Crack in the egg, pour in the vanilla and tahini and whisk until thoroughly combined. Add the mashed bananas and baking soda and give it another good stir.
3. Add the flour mixture to the butter mixture, stirring just until the speckles of flour disappear. Be sure to scrape the bottom of the bowl to get any bits of flour that might be hiding. Pour the batter into the prepared loaf pan. Give the pan a couple of moderate smacks on the counter to even out the batter.
4. Transfer to the oven to bake for 50 minutes to 1 hour, or until the center has risen, the edges are golden brown, and a skewer inserted into the center comes out clean. Allow the bread to cool for 10 minutes in the pan, then invert the loaf and cool it on a rack, or live on the edge and eat it warm. The banana bread will stay delicious and moist for 3 to 5 days when wrapped tightly in plastic wrap.

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.

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