Whisk together eggs, milk, salt and pepperoni medium mixing bowl. Set aside.
Heat olive oil in a large skillet over medium high heat. When oil begins shimmer, add shallot and chopped broccoli. Sauté until shallot is translucent, about 3 minutes.
Add greens to the skillet and toss until green just begins to wilt.
Remove from heat and spoon 2 tablespoons of greens mixture to each muffin slot.
Pour egg mixture into each slot so that it fills each slot 3/4 of the way.
Pop tray into the oven and cook for the 20-25 minutes, or until the egg coagulates.
Remove from oven and allow to cool for 5 minutes. Remove mini frittatas from the tin and serve. Enjoy!
Place thinly sliced cucumbers and radishes in a large bowl. Season with kosher salt, vinegar, 1 tablespoon olive oil, and black pepper, then add the scallion and dill.
On a large serving platter, crumble the ricotta in a loose layer, then drizzle the cheese with the heavy cream and olive oil to moisten
Season lightly with salt and pepper. Pile the cucumber mixture in a loose nest atop the cheese and serve immediately. Enjoy!
In the bowl of a stand mixer fitted with the dough hook attachment. Stir together water and honey, then sprinkle over active dry yeast. Let bloom until foamy, about 10 minutes, then stir in ¼ cup olive oil.
Add flour, salt, basil, mint and thyme to the bowl and mix on medium speed until a smooth dough forms. Using greased hands, transfer to a greased bowl. Cover and let proof in a warm place until doubled in size, about 1 hour.
Preheat oven to 450°F and place a baking steel or pizza stone on the middle rack. Transfer proofed dough to a greased sheet pan and using your hands, spread to fit the pan, then make dimples in the dough with your fingers. Arrange zucchini and summer squash over the dough, alternating between the two and leaving a 1-inch border around the dough. Cover again and let proof again until puffed, 45-60 minutes.
Drizzle the remaining ¼ cup olive oil over the sliced squash and dough, then garnish with flaked sea salt and aleppo pepper. Place directly onto the baking steel or stone and bake until golden and and an internal temperature of 195°F is reached, 30-35 minutes. Let cool completely, then slice into squares and serve.
