For those of us who live in the Northeast and other wintry areas, the year started out delicious… and frigid as we were hit with a snowstorm. The subways ran local (slow), schools closed, and most area businesses shut down. In our house, we had enough food from New Year’s Day (we enjoyed eating this Black-Eyed Pea and Kale Salad with Chickpea Vinaigrette) to have a relaxing, do nothing-type of day, in which no one had to cook.
After a couple days, the refrigerator started looking bare, except a few eggs, milk, ricotta cheese, and a celery root from long ago. I decided to make a frittata for brunch. Since we were out of potatoes, I took a risk and used the leftover celery root. Celery root is the gnarly, unattractive root holding up the celery stalks we usually eat; its texture is similar to a potato with a celery flavor. Luckily, we had tons of ricotta cheese to give the frittata a creamy taste.
With improvisational thinking, we got to enjoy a fluffy egg dish — and another relaxing snow day.