Vegetable Broth

Adapted from https://www.fodmapeveryday.com/recipes/vegetable-broth/

Ingredients:

    2 tablespoons garlic-infused oil
    1 cup chopped leeks, green parts only, divided
    1 cup chopped scallions, green parts only, divided
    1 large bunch fresh flat leaf parsley, roughly chopped
    6 medium sprigs of fresh thyme
    1 teaspoon black peppercorns
    1 large bay leaf
    3 medium carrots, scrubbed (not peeled), cut into 1-inch pieces
    2 medium gold or white potatoes, scrubbed and quartered (not peeled)
    2 medium parsnips, scrubbed (not peeled), cut into 1/2-inch rounds
    1 medium fennel bulb, including fronds (the top, feathery leaves), chopped
    1 medium celery stalk, cut into 1-inch pieces
    large hunk of parmesan cheese rind (optional; adds a lot of flavor but then no longer vegan/parve)
    1 tablespoon kosher salt
    Water

Directions:

Add the oil to a 6 quart stockpot and heat over low-medium heat. Add half of the leek and scallion greens and sauté, stirring frequently, for a few minutes until softened. Add all remaining ingredients -- parsley, thyme, peppercorns, bay leaf, carrots, remaining leek and scallion greens, potatoes, parsnips, fennel, celery (and parmesan cheese rind, if using) and salt -- to the pot.

Add enough cold water to cover the vegetables by about 2 inches. Cover pot and bring to a simmer over medium heat; adjust heat and cook at a gentle simmer for 1 hour. Skim off any froth that rises to the top during the first half hour. Check occasionally and add water if necessary to keep all solid ingredients just submerged. Taste for flavor. If the broth seems weak, keep simmering for a while and/or add salt.

Strain into a clean pot or storage container(s) and discard solids. Allow broth to cool to room temperature, then refrigerate overnight. Keep refrigerated and use within 3 days, or store in jars and freeze for up to 6 months.

Makes about 3 quarts.

Zucchini Tomato Frittata with Feta

Ingredients

• 2 medium shredded zucchini (about 2 cups, shredded)
• 2 tbsp garlic-infused olive oil, separated
• 10 cherry or grape tomatoes, cut in half
• 4 eggs
• 8 egg whites
• 2/3 cup crumbled feta
• 1/4 cup milk
• 1/8-1/4 tsp red pepper flakes (optional)
• 6 medium basil leaves, sliced

Directions

1. Heat oven to 450.
2. Shred zucchini and sprinkle with kosher salt and pepper. Let sit and drain for 5-10 minutes.
3. In medium-sized, oven-safe frying pan, heat 1 tbsp olive oil over medium-high heat. Add cut tomatoes and drained zucchini, and cook for 5-10 minutes, stirring, until tomatoes are soft.
4. While zucchini and tomatoes cook, mix eggs, egg whites, feta, milk, and pepper flakes. 
5. Drain excess water from zucchini mixture (if any) return pan to stove top. 
6. Turn heat to high and pour egg mixture over zucchini. Mix gently with a fork. Cook 5 minutes.
7. Sprinkle basil over frittata and place pan in oven. Cook for 20-25 minutes, until light brown on top.

Adapted from https://www.furtherfood.com/recipe/zucchini-and-feta-frittata-low-fodmap-gut-healthy-low-carb-gluten-free/ and https://www.wholefoodbellies.com/zucchini-tomato-and-feta-frittata/