You can have your own stash of Lucky Charms-type colored mini-marshmallows. Photo courtesy Sweet Gourmet.

If you got hooked on Lucky Charms cereal, you’re in luck once again: You can buy the dehydrated marshmallows to add to any cereal you like—or any other use.

We came across these dehydrated marshmallows made by Kraft Foods (Lucky Charms are made by General Mills). They’re regular marshmallow rectangles—not the green clovers, pink hearts, purple horseshoes, tri-color rainbows, orange stars and other Lucky Charms shapes.

Here’s a fun fact: In October 2012, Lucky Charms posted its best sales volume ever. The company attributed this success to their change in strategy: marketing to adults as well as to children. [Source]

Add the dehydrated mini marshmallows:

With an omelet, the filling ingredients are placed on the beaten eggs that are setting in the pan. As the omelet continues to cook, it is folded with a spatula to envelop the ingredients (that’s the part that requires practice, practice, practice).

With a frittata—the name comes from the Italian friggere, to fry—the eggs and other ingredients are mixed together, then cooked more slowly than an omelet. The egg mixture completely fills a round skillet: no folding. The result looks like a crustless quiche. As with a quiche, a frittata can also be enjoyed at room temperature.

Frittatas can be packed with vegetables, a sneaky way to get people to eat more of them. You can use the cookware you have, or consider a frittata pan (see photo below), ideal for stovetop cooking when you have to flip the frittata. Alternatively, you can bake it in the oven—no flipping needed.

Wouldn’t you like to wake up to a weekend brunch like this? It’s easy to make a frittata, watermelon and feta salad, and luscious summer tomatoes on goat cheese-topped toast.

WHAT TO ADD TO YOUR FRITTATA

Check the fridge: You may not have to buy anything else! Frittatas are a great receptacle for leftovers—even cooked pasta and grains.

Vegetables: You can add almost any vegetable* to the beaten eggs, but take advantage of the summer’s specialties: bell pepper, chanterelle mushrooms, corn, eggplant, lima beans, okra, peas, sweet onion, tomatillo, tomato, yellow squash, Yukon Gold potatoes, zucchini.

Cheese: melting cheeses like Emmenthal/“Swiss cheese,” mozzarella and Provolone; grating cheeses such as Asiago, Grana Padano, Parmigiano Reggiano/Parmesan and Pecorino Romano; and soft cheeses including feta and goat cheese/chèvre.

Fish/Seafood: clams, mussels, shrimp, smoked salmon.

Meat: ham/prosciutto, roast chicken/turkey, salame, sausage. When you make chicken or ham, set some aside for the next night’s frittata.

Accents: capers, chiles (fresh or dried), herbs, olives, red pepper flakes.
 
*For starters, consider artichoke, asparagus, bell pepper, cabbage, cauliflower, carrot, chard, eggplant, kale, mushrooms, onion/leek/green onion, potatoes (boiled/roasted), spinach, zucchini.

RECIPE: OVEN FRITTATA

With this recipe, you can go heavy on the vegetables—2 cups instead of one. Or, you can make a cheesy frittata by adding a cup of shredded cheese instead of the second cup of vegetables.

Some cooks start the frittata in a fry pan on the stove, then finish it in the oven. Fritattas can be cooked only on the stove top, but this means they have to be flipped—not easy for some people. Some frittatas can be cooked entirely in the oven, like this one.

Ingredients

Preparation

1. PREHEAT the oven to 350°F. While the oven heats, cook the vegetables: sauté in olive oil until tender or steam in the microwave.

2. BEAT the eggs, herbs, pepper, salt, and Parmesan cheese together. Put a tablespoon of oil in a heavy, oven-proof skillet. Pour the egg mixture into the pan and scatter the vegetables on top.

3. BAKE for 15 minutes or until a knife inserted in the center comes out clean. Sprinkle with the remaining cheese, which will melt.

4. SLIDE the frittata onto a serving plate. It can be served hot or at room temperature.
 
ANOTHER TIP
There are thousands of frittata recipes online, with the oven, stove top or stove top/broiler cooking techniques. Try them all, and see which works best for you.

When we were 10 years old, Mom planted zucchini in the backyard. We watched in awe as they multiplied faster than the brooms in the Sorcerer’s Apprentice scene from Fantasia.

It wasn’t a big plot—maybe 6’ x 8’—but it produced so much zucchini, we couldn’t eat half of it, and gave the rest away.

A pre-tip tip: Pick or buy zucchini on the smaller side. As they get bigger, they get more watery and bland.

We left a few on the vine until the end of the season. There’s a photo of us with our brother, holding up one that grew to three feet long and very wide in girth. Impressive, but not very tasty.

(According to Guinness World Records, the longest zucchini measured 7 ft 10.3 inches, harvested in October 2005 in a home garden in Brampton, Ontario, Canada.)

> The history of zucchini.

> The recipe is below, but first:
 
 
HOW VERSATILE IS ZUCCHINI?

That summer Mom made:

 
Much of the zucchini we gave away to our Nana was returned to our home as ratatouille, a delicious Provençal summer dish that also includes bell peppers, eggplant, garlic, onions and tomatoes.
 
Here’s Nana’s recipe.

It can be served hot or cold, or used as a topping for bruschetta or crostini.

Serving it chilled or at room temperature, topped with Greek yogurt and a chiffonade of fresh basil, is a delicious first course with toasts or crackers, Or, use it to top salad fixings, and garnished with black olives.

[2] Mixed summer squash and zucchini (photo © Good Eggs).

 
 
CELEBRATE NATIONAL ZUCCHINI DAY

August 8th, National Zucchini Day, is a good day for zucchini in any form. Last year, we made zucchini “pasta” with the Microplane Spiral Cutter, a gadget that peels whole zucchini into pasta-like strands (it does the same with cucumbers, carrots and other root vegetables). You can use a box grater, but for less than $15, this gadget makes it easy.

Since then, we’ve been playing with other ways to use zucchini pasta, including swirling the uncooked ribbons into a bird’s nest shape, filled with deviled eggs, egg salad, scrambled eggs and, beyond the nest-and-eggs theme, with marinated cherry tomatoes and other salad ingredients.

But today, we share this idea sent to us from Good Eggs [a supplier of the exceptional produce and specialty foods], excerpted from The Beetlebung Farm Cookbook: A Year of Cooking on Martha’s Vineyard.

The recipe combines conventional ribbon pasta (long strands, like spaghetti and fettuccine) with zucchini ribbons, and makes the pasta dish more nutritious. Zucchini contains lots of vitamin C, plus B6, magnesium, iron, and calcium.

But more important to most people, cooked zucchini has just 20 calories per cup, compared with 182 calories for pasta (174 calories for whole wheat pasta). Do the math—and use whole wheat pasta instead of refined white flour pasta for lots more fiber.
 
 
RECIPE: REGULAR & ZUCCHINI PASTA WITH CRAB

A trick for reducing the calories of pasta by half: mix them with zucchini noodles. The combination amps up the flavor and eye appeal.

Crab adds a touch of elegance to this pasta dish, but you can use any seafood (clams, mussels, oysters, shrimp, etc.) or make a vegetarian version.

Ingredients

 
________________

*Barilla makes both of these round ribbon pasta shapes. However, since the zucchini ribbons are flat, we went with fettuccine, a flat ribbon pasta (linguine is a thinner version).

Who’d have guessed it’s zucchini? Photo © Hannah Kaminsky | Bittersweet Blog. See our Pasta Glossary for the different pasta shapes.

Preparation

1. BRING a large pot of salted water to a boil.

2. COMBINE in a small bowl the crab, jalapeño and 1 tablespoon of olive oil. Chop half of the mint and mix gently with the crab.

3. PUT the remaining mint in a second bowl. Grate the squash using a large-hold grater, stopping short of the seedy cores. Add the squash to the mint along with vinegar, garlic, remaining olive oil, salt and pepper. Mix and set aside.

4. COOK the pasta until al dente, about 7 minutes. Meanwhile, heat a large skillet over medium-high heat. Add the marinated crab, marinated squash and basil and heat through.

5. DRAIN the pasta, reserving some pasta water. Add the pasta to the crab mixture along with some reserved pasta water (enough to loosen the sauce). Heat, tossing to mix well. Season with salt, pepper, and lemon juice.