Hmm, what do you do when you are leaving on vacation in two days and have 10 eggs, Gruyère and a big bundle of asparagus in the fridge? Frittata!

This is one of our favorite weekend breakfasts, except this time we made it for dinner. We had too few eggs (it called for 12) and too much asparagus, but it still turned out tasty as usual. When you bite into a pocket of Gruyère, it's heavenly.

Ingredients	Jonas thinking he's cute by cracking an egg with his teeth. More amusing is the following scene in which he rushes to the sink to spit and wash his mouth out, exclaiming, "That egg touched a chicken's butt!"
Chopped asparagus cooking on the stove	Asparagus, ham and gruyère frittata
Asparagus, ham and gruyère frittata

Recipe source: America's Test Kitchen

Jonas found these two recipes on the ATK website, combined as a "quick and light spring dinner." The pork tenderloin was simple, and really tasty with the apricot-orange glaze.

We'd never prepared artichokes at home before, so that was new but easy. There is surprisingly little edible artichoke to be had when all is said and done. What a bizarre little vegetable.

Jonas preparing artichokes for steaming	Ingredients lined up (minus the tenderloin)
Browning in the pan before being thrown into the oven	Jonas the chef
Tender, steamed artichokes	Roast pork tenderloin with apricot-orange glaze
Roast pork tenderloin with apricot-orange glaze, steamed artichokes and brown rice

Recipe source: America's Test Kitchen

Jonas picked out this recipes one evening when we were both tired after work and wanted something quick and easy. You just throw together some pasta, tomatoes, oil and fresh mozzarella -- couldn't be easier!

Jonas coring, seeding and dicing tomatoes	Olive oil, lemon juice, garlic and shallots -- pretty!
Tomatoes marinating in the oil mixture	6 oz. of fresh mozzarella, coming right up!
Julia posing with the marinating tomatoes and a bag of penne	Jonas bearing a plate of chilled mozzarella
Pasta Caprese

Recipe source: America's Test Kitchen

I had some button mushrooms that needed to get used up, as they were looking a little wilty. Paging through the book (see source below), this was the first recipe I happened upon that included them.

These were some truly enormous and tasty chicken burgers. Although fully loaded with mushrooms, Swiss, lettuce and tomato on top, it's still just a burger, so you'd probably want to add some chips or fries on the side.


Jumbo chicken, spinach and herb burgers:
om nom nom nom

Recipe source: Rachael Ray's 365 No Repeats: A Year of Deliciously Different Dinners