Each month, I share a number of recipes on Instagram that are not featured here on Kitchen Konfidence. This post is a round up of some of my favorites. Enjoy!
This first recipe, The Curious Carrot, is a fresh spring cocktail made in partnership with Olmeca Altos Tequila.
The Curious Carrot
- 2 ounces fresh carrot juice
- 1 ounce fresh orange juice
- 1 ounce Olmeca Altos Plata Tequila
- 1 ounce simple syrup
- 1/2 ounce lime juice
Mint springs, to garnish
Add carrot juice, orange juice, tequila, simple syrup and lime juice to a shaker with ice. Shake until well-chilled. Strain into a chilled glass and garnish with a sprig of mint.
Next, an Asparagus and Herb Frittata perfect for breakfast, lunch or dinner. Each month, I work with Ralphs, a SoCal grocer, to create fun recipes. This month, they challenged me to make a simple and affordable meal, using deals from their weekly ad. This is what I came up with.
Asparagus and Herb Frittata
- 1 bunch asparagus, tough ends trimmed
- Olive oil
- Kosher salt
- Freshly ground black pepper
- 8 eggs
- 2 tablespoons whole milk
- 1/4 cup finely grated Parmesan cheese, plus more for grating
- 1/4 cup finely chopped soft herbs, parsley, dill and chives used here, plus more for sprinkling
- 1 tablespoon unsalted butter
Preheat an oven to 425°F.
Place asparagus on a baking sheet, and drizzle with olive oil, salt and pepper. Roast until tender but not falling apart (about 12 minutes), shaking the pan halfway through. Let cool a moment then chop into bite-sized pieces.
Preheat a broiler to high.
Whisk together eggs, milk, 1 teaspoon kosher salt, Parmesan, herbs and a few turns of black pepper. Stir in asparagus.
Warm butter in a 10-inch oven-proof skillet over medium heat. Pour in eggs and scramble for 2 minutes. Let cook untouched for another 2 minutes until the edges set. Grate more Parmesan over the top, then pop under a high broiler. Cook until the top is firm and golden (about 2 minutes more).
Transfer frittata to a cutting board, cut in wedges and serve with more fresh herbs!
Here’s a recipe from last year that deserves a second look. These cinnamon-laced pancakes are light and fluffy. Perfect with sweet-tart cherries and berries.
Cinnamon Yogurt Pancakes with Berries & Cherries
- 3 cups all purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine grain sea salt
- 4 eggs
- 1 1/2 cups plain whole milk yogurt
- 1 1/2 cups whole milk
- 4 tablespoons melted and cooled unsalted butter, plus more for brushing
Fresh blueberries, raspberries, strawberries and cherries, for serving
Maple syrup, for serving
In a large bowl, whisk together flour, sugar, baking powder, baking soda, ground cinnamon and salt. In a medium bowl, whisk together eggs, yogurt and milk. Stir the wet ingredients into the dry until evenly incorporated (don't overmix though!). Stir in butter. Let batter rest for 15 minutes.
Preheat a skillet or griddle over medium-high heat, and brush lightly with butter. Ladle pools of batter on to the hot skillet and cook until you see bubbles forming on the surface of the pancake. Flip and then cook for 1 to 2 minutes more. Repeat with remaining batter.
To serve, top each stack of pancakes with fresh blueberries, raspberries, strawberries and cherries. Enjoy with plenty of maple syrup!