Veggie Lover’s Italian Frittata

Veggie Italian Frittata from Relish the Feast

This dish was supposed to be a quiche, but I forgot to buy a crust and also did not want to make one. I told Mom, who was visiting, that I’d simply call it a crustless quiche. Her response? “Isn’t that a frittata?” Touche, Mom. It is. This dish was mindlessly easy and perfect for the brunch potluck I was attending.


  • Sauteed mushrooms
  • Chopped bell and/or sweet peppers
  • Diced onion
  • 5 eggs
  • 1ish cup(s) of shredded Italian cheese
  • Splash of half and half
  • 1-2 tablespoons dried oregano
  • Salt & pepper to taste


Veggies to Start

Combine all the veggies in a big mixing bowl. Improvise as you like. Spinach and/or olives would have been nice additions.

Add eggs to veggies

Add eggs.

Add cheese

Add cheese, half and half, & spices. Stir it all up.

Pour into pan

Pour mixture into a greased pie dish. Bake at 350 degrees for 30 minutes. Once done, let sit for at least 15 minutes before cutting.

Frittata Done from Relish the Feast



Patriotic Pies

Patriotic Pies from Relish the Feast

I say I’m not a baker, but the exception is making fruit pies. I make a banging fruit pie – specifically berry ones. Granted, I use a prepared crust. Give me some leeway; it still counts. If you’re planning a celebration for the Fourth of July (or anytime this summer), make these pies.

Blueberry Pie and Strawberry Rhubarb Pie


Fruit Pie Starters from Relish the Feast

  • Fruit, 1 package of each type you’d like to use (1 pint of blueberries is the perfect quantity)
  • Sugar, roughly 1/4-1/2 cup
  • Flour, roughly 1/4 cup plus 1 tablespoon
  • Ground cinnamon, 3-4 heavy dashes
  • Lemon juice, a scant 1 tablespoon
  • Butter, 1 tablespoon (optional)
  • 1 prepared pie crust (the refrigerated dough kind)


Ready for the Oven

  • Clean fruit and cut into pieces if needed.
  • In a bowl, mix first 5 ingredient, except 1 tablespoon flour.
  • Lay out crust in a pie dish. Sprinkle remaining tablespoon of flour on the pie crust.
  • Dump fruit mixture into pie crust. If using butter, cut it into tiny chunks and place it around the pie in the fruit.
  • Fold in the edges if you’re making a rustic pie. If you’re making a traditional pie, place top crust on and seal the edges by pinching & pressing with your thumb. Forks also work for this, but sometimes I stab through the crust, which is why I recommend using your fingers. If using a top crust, put a fun design in it. If you remember to do this before placing the top crust on the pie, you can use a cookie cutter; after placing it, you can use a sharp knife. This help your pie vent.
  • Cook at 350 degrees for 40 minutes. Keep an eye on it for the last 5-10 minutes to ensure the center of the bottom crust cooks but the edges of the top don’t burn. A trick for helping your edges not burn is to fold aluminum foil over them when starting to cook the pie. You’ll pull the foil for the last 5-10 minutes then to get the lovely color.

Strawberry Rhubarb Pie from Relish the Feast

Blueberry Pie from Relish the Feast



DIY Salvaged Herb Planter

Growing your own food is a wonderful thing. Living in an apartment does limit my food-growing abilities (as does my black thumb), but that hasn’t stopped me from trying. Living in an apartment also means neighbors come and go and throw out very useful things. Recently, a neighbor threw out their Ikea bed. I salvaged the wood slats and with some empty CD cases that I pulled from the recycle bin at work, I was able to make an over-the-railing herb planter for free. Here’s how I did it.

I used:

Boards for Planter

  •  4 wood boards
  • Wood screws
  • A drill and a wood drill bit
  • Wood stain and sealer
  • 7 plastic CD lids, the kind from a multi-pack of blank CDs
  • Hot glue gun

Step 1: Prepare the boards and containers.

  • The boards I salvaged were the perfect size to my railing and required no cutting. I lucked out. Each board measures 26.5″ x 3.5″ .75″. Here’s how I planned to fit them together.

Planter Plan

  • I lined up the boards, measured in from each side a couple of inches and marked where the screws would go. Then, I pre-drilled the holes. I also set the containers on the ledge piece and pre-drilled through both the container and the board. The containers made a nice holder for loose screws while I worked.

Peel Labels

  • My boards were not pressured treated, so I stained and sealed the boards. I did this after pre-drilling so that some stain and sealer would seep into the holes and help seal any point moisture could get in. I used both a paint brush and a paper towel to apply the stain. I painted it on, then wiped to spread it and remove the brush strokes.

Wipe Stain on Boards

Let boards dry

Step 2: Build it!

  • Once the boards were stained, sealed and completely dry, I screwed the boards together. I made sure to double-check that the screws wouldn’t go completely through the board, creating a hazards for me or my railing. After all, I do want my deposit back.

Ready for the Containers

  • I placed the containers on the ledge piece and screwed them in as well. To help seal the container, I filled the holes with hot glue.

Attach the containers

DIY Planter from Relish the Feast

Step 3: Plant things.

  • Fill each container with a layer of rocks.
  • Add soil and herbs of your choice.

Basil in the Planter

As you can see, I haven’t filled all the containers yet. Nor is my black thumb gone. I think the Ginger Mint might be coming back though. Fingers crossed!

Ginger Mint Might Make It



Ode to Weeknight Nachos

Nacho Plate from Relish the Feast

Chips are obviously the base.

Get some heat from the jalapeno corn relish. Notice the hint of green onion.

Earthy wilted spinach pops freshness onto the plate.

Pineapple salsa adds a tangy sweet flavor but not quite enough.

Nachos from Relish the Feast

Layer unexpected sweetness with tiny, yellow chunks of pineapple.

Tender chicken gives a homey, hearty feel.

Ribbons of Mexican cheese melt to a gooey, silky finish.

These are nachos.

Make your own.



Versatile chicken

No photo of this one. Sorry! I’m sure if you’ve ever eaten chicken, you can visualize it. Here’s the skinny on this recipe: (1) It’s easy – perfect for teaching little ones some skills. (2) It’s versatile. It was fine eaten alone but much better on nachos, in pasta and smashed between some bread.


  • 1 lb. boneless, skinless chicken breasts (slice or cube if you want)
  • 1 tbs. salt
  • 3 tbs. ground black pepper
  • 1/4 cup pineapple juice


  • Pre-heat oven to 350 degrees.
  • Combine all ingredients in a gallon size zip-top bag. Let sit in the fridge for about 15 minutes or however long it takes you to switch some laundry and play a game of rope with the dog. (I can’t be the only one who judges spans of time this way.)
  • Dump entire contents of bag into a baking dish. Put the chicken in somewhat of a single layer. Put in the pre-heated oven.
  • Bake for 15 minutes. Remove chicken from oven, turn over, and put it back in the oven for another 15 minutes.
  • Remove from oven and check to ensure it’s done. Depending on how thick your chicken is, you might need to flip it again and continue cooking it for 5-15 minutes. Mine was done at this point.