Perfectly Crunchy Slaw

Recipe courtesy Giada De Laurentiis

Ingredients
* 1/4 small red cabbage, shredded, about 2 cups
* 1/3 napa cabbage, shredded, about 2 cups
* 2 medium carrots, peeled and grated
* 1 fennel bulb, thinly sliced
* 1 Belgian endive spear, thinly sliced
* 1/2 cup dried cranberries
* 1/2 cup toasted pine nuts or pistachio nuts
* 1 1/2 cups plain yogurt
* 2 tablespoons sour cream
* 3 tablespoons maple syrup or honey
* 1 tablespoon lemon juice
* 2 cloves garlic, minced
* 1 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* 1/3 cup chopped chives

Directions
In a large bowl, mix together the cabbages, carrots, fennel, endive, cranberries and pine nuts. In a small bowl, combine the yogurt, sour cream, maple syrup, lemon juice, garlic, salt, and pepper. Pour the dressing over the vegetables and toss well until coated.

Cover and refrigerate for 1 hour. Garnish with chopped chives before serving.

Thyme Pasta Frittata

I made this last night and it was so yummy. Plus, the best thing was that Olive and Eden made it with me. Thanks Giada De Laurentiis.

Ingredients
* 6 eggs
* 3 tablespoons whipping cream
* 1 cup grated Parmesan
* 3 cups cooked and cooled penne pasta
* 3 tablespoons coarsely chopped fresh thyme leaves
* 2 tablespoons chopped fresh flat-leaf parsley
* 1 lemon, zested
* 1/2 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 2 tablespoons olive oil

Directions
In a large bowl, whisk together the eggs and cream. Stir in the cheese, pasta, 2 tablespoons of the thyme, parsley, lemon zest, salt, and pepper.

In a 10-inch nonstick skillet, heat the oil over medium heat. Pour the egg mixture into the pan and cook for 7 to 8 minutes until the edges begin to brown. Remove the pan from the heat. Using a spatula, slide the frittata onto a dinner plate. Carefully invert the frittata back into the skillet and continue to cook until firm, 5 to 6 minutes

Garnish with the remaining thyme. Cut into wedges and serve warm or at room temperature.