Years of brunches, and this is the one thing I always bring. Leeks, red pepper, prosciutto, and crumbled goat cheese in a cast-iron pan. Stovetop sauté, oven-finished. Topped with fresh herbs. 30 minutes, start to finish. Holds at room temperature and travels well.

Save this for your next brunch.

Leeks, Prosciutto & Crumbled Goat Cheese Frittata Recipe.

Ingredients
6 large eggs
2 tbsp milk or cream
1 tbsp olive oil
1 tbsp butter
1 small leek, thinly sliced (white and light green parts only)
½ red bell pepper, diced
2 slices prosciutto, torn into small pieces
2–3 oz goat cheese, crumbled
Salt and pepper, to taste
Fresh herbs (dill, chives, or thyme), chopped, for garnish

Method
Preheat oven to 375°F (190°C).
Prep and chop the vegetables. Tear the prosciutto.
Whisk eggs and milk/cream. Season with salt and pepper. Set aside.
Heat olive oil and butter in an 8” oven-safe skillet over medium. Add leeks and bell pepper. Sauté until softened, 5–7 minutes.
Add torn prosciutto. Cook 2 more minutes, stirring occasionally.
Turn off heat. Let vegetables cool 5 minutes.
Spread vegetables and prosciutto evenly in the skillet. Pour egg mixture over them.
Cook on stovetop 2–3 minutes, until edges begin to set.
Sprinkle crumbled goat cheese evenly over top.
Transfer skillet to oven. Bake 8–10 minutes, until set in the center and golden on top. (Insert a toothpick. If it comes out clean, it’s done.)
Cool slightly. Garnish with fresh herbs.

#brunchrecipes #frittata #eggrecipes #brunchideas ...

A few months after my mom’s passing, her Sopa de Pollo was on repeat. It was seemingly the only thing that provided some sort of comfort for me.

I had watched her make it for years, but never wrote it down. So I slowly recovered it by sitting with my memory of it, asking my grandmother and aunt, and testing until it tasted just like hers.

I’ll never know if it’s exactly how she made it, but it does feel like when I do, she’s right there with me.

In case you need to find comfort in comfort food, comment “sopa” and I’ll send you my mom’s recipe. Share this with a friend who might need it, too, especially as we approach Mother’s Day.

Mom, I hope you’re watching. Happy Mother’s day!

#sopadepollo #puertoricanrecipes #comfortfood #intentionalcooking #cookbookrecipes ...

The days are getting hotter, and my father-in-law’s garden mangoes have been perfect. So I’ve been skipping the cooking and making this for dinner with crusty bread alongside it.

It’s a mango, cherry tomato, burrata, and arugula salad with toasted sunflower seeds, a drizzle of my favorite olive oil, flaky salt, and freshly ground pepper.

Five minutes from counter to plate, and I can’t say I’m missing cooking in this heat. Save this for the next hot evening when turning on the stove feels like too much.

Mango & Burrata Salad

Ingredients
1 large ripe mango, cubed
1 pint cherry tomatoes, halved
2 burrata balls, or 1 large, torn
2 cups arugula
3 tbsp toasted sunflower seeds
Extra-virgin olive oil
Flaky salt
Freshly ground pepper

Method

Toast sunflower seeds in a dry pan over medium heat for 2 to 3 minutes. Set aside. Layer arugula on a plate. Top with cherry tomatoes, mango, and torn burrata. Drizzle with olive oil. Finish with flaky salt, freshly ground pepper, and the toasted sunflower seeds.

#mangoburratasalad #intentionalcooking #burratasalad #nocookdinner #summersalads ...

The days are getting hotter, and my father-in-law’s garden mangoes have been perfect. So I’ve been skipping the cooking and making this for dinner with crusty bread alongside it.

It’s a mango, cherry tomato, burrata, and arugula salad with toasted sunflower seeds, a drizzle of my favorite olive oil, flaky salt, and freshly ground pepper.

Five minutes from counter to plate, and I can’t say I’m missing cooking in this heat. Save this for the next hot evening when turning on the stove feels like too much and tag a friend that wants the same.

Mango & Burrata Salad Recipe

Ingredients

1 large ripe mango, cubed
1 pint cherry tomatoes, halved
2 burrata balls, or 1 large, torn
2 cups arugula
3 tbsp toasted sunflower seeds
Extra-virgin olive oil
Flaky salt
Freshly ground pepper

Method

Toast sunflower seeds in a dry pan over medium heat for 2 to 3 minutes. Set aside. Layer arugula on a plate. Top with cherry tomatoes, mango, and torn burrata. Drizzle with olive oil. Finish with flaky salt, freshly ground pepper, and the toasted sunflower seeds.

#mangoburratasalad #intentionalcooking #burratasalad #nocookdinner #summersalads ...