Black Bean and Avocado Quesadillas with Grilled Mushrooms

Recipe By Cocoons Cooks



  • 1 can 400 ml. black beans, with liquid
  • 1 shallot, finely chopped
  • 1 garlic clove, center germ removed and finely chopped
  • 4 organic sundried tomatos, roughly chopped
  • 1 tsp cumin powder
  • 1 tsp paprika
  • 1/8 tsp cayenne pepper
  • 1/8 tsp dried chili flakes
  • sea salt to taste


  • 1 ripe avocado, cut into cubes
  • a squeeze of lime
  • a few sprigs of coriander, finely chopped
  • sea salt & black pepper to taste


  • 3 handfuls | 150 gr. shiitake mushrooms, sliced
  • sea salt & black pepper to taste


  • 8 wheat tortillas ( use gluten free if intolerant to gluten )
  • shredded cheddar cheese, to taste
  • a few sprigs of coriander


1.     Start by gathering, measuring, preparing, chopping and slicing all of the ingredients. This will improve your dynamic in the kitchen. 


2.     Throw all of the ingredients for the beans in a small pan over medium heat and let it come to simmer. They will be ready when the sauce reduces a little and reaches a creamy consistency.


3.     Place all of the ingredients for the guacamole in a bowl and mash with a fork. We generally like our guac roughly mashed with a few bigger bits, but you can do as you please.


4.     Heat a non-stick grilling pan on the stove.

5.     Salt the shiitake mushrooms to taste and throw them in the pan when it is screaching hot (but not smoking!).

6.     Carefully and attentively tumble them in high heat, until they smell and look toasty. This will take only a few minutes, so do not let them burn. Cooking them with no added fat will make them extra smoky and dry.

7.     When they are ready, set them in a bowl or plate and season with freshly cracked black pepper.


8.     Spread guacamole on a wheat tortilla, put 1/4 of the shiitake mushrooms on top and pour over a few spoonfuls of the spicy black beans. Top with shredded cheese.

9.     Place another tortilla on top and allow the assembled quesadilla to toast in a wide pan on medium-high heat for a minute or two, until the tortillas turn golden brown and feel toasty and crunchy.

10.  Flip the quesadilla and toast on the other side

11.  Repeat for all 4.


Parmesan Chicken with Caesar Roasted Romaine

Recipe By Bon Appetit


  • 4 7-ounce skinless, boneless chicken breasts
  • Kosher salt, freshly ground pepper
  • 1/2 cup grated Parmesan, Pecorino, or Asiago cheese (about 1 1/2 ounces)
  • 1/2 cup panko (Japanese breadcrumbs)
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons chopped flat-leaf parsley
  • 2 garlic cloves, chopped, divided
  • 2 large hearts of romaine, halved lengthwise
  • 4 anchovy fillets packed in oil, drained, chopped
  • 1 lemon, cut into 8 wedges


  • Preheat oven to 450°. Line a large rimmed baking sheet with foil. Season chicken with salt and pepper; place on prepared sheet. Combine cheese, panko, 2 Tbsp. oil, parsley, and 1 garlic clove in a medium bowl; season with salt and pepper. Pat panko mixture onto breasts. Roast chicken until crumbs begin to turn golden, about 10 minutes.
  • Drizzle romaine with 1 Tbsp. oil and sprinkle with remaining 1 chopped garlic clove. Season with salt and pepper. Remove sheet from oven; place romaine around chicken. Roast until chicken is cooked through and lettuce is browned at edges, about 5 minutes. Divide among plates. Top lettuce with anchovies; garnish with lemon wedges for squeezing over.


Recipe By Plantings and Pairings


  • 2 tablespoons extra virgin olive oil
  • 1 shallot, minced
  • 3 cloves garlic, minced
  • 1 red pepper, seeded and thinly sliced
  • 1 teaspoon fennel seeds
  • 2 tablespoons spicy Dijon mustard
  • Pinch of cayenne
  • ¼ teaspoon black pepper
  • ½ cup dry white wine or vermouth
  • 2 tablespoons chopped parsley
  • 14 oz. Hillshire Farms polska kielbasa sausage, sliced in ¼-inch thick rounds
  • 3 cups sauerkraut, rinsed and squeezed dry
  • 5 tablespoons sour cream
  • 1 cup shredded Emmentaler cheese
  • 2 Yukon gold potatoes, thinly sliced
  • ¼ teaspoon salt
  • 1 teaspoon extra virgin olive oil
  • 1 tablespoon butter, melted


  • Preheat the oven to 400 degrees.
  • Heat 2 tablespoons oil in a large oven-proof skillet over medium heat. Add the shallot, garlic and red pepper and cook until softened.
  • Add the sliced sausage and sautee until beginning to brown and curling at the edges.
  • Add the sauerkraut, mustard, fennel seeds, cayenne, and black pepper, and stir until heated through, about 4 minutes. Add the wine and parsley and cook for an additional 2 minutes.
  • Spread the sour cream over the skillet mixture and sprinkle with cheese.
  • Toss the potato slices with 1 teaspoon oil, the melted butter and salt. Arrange the seasoned potatoes in a tight formation over the sauerkraut mixture and bake for 40-50 minutes, until the potato slices are browning at the edges and the mixture is bubbling. Let stand 10 minutes before serving.


Recipe By 80 Breakfasts


  • 2 x 160-180 gram fillets of salmon
  • Olive oil
  • 6-5 leeks, white and light green parts only, sliced diagonally (about 2 cups sliced)
  • 1 tablespoon chopped fresh dill
  • 1/4 cup cream
  • Squeeze of lemon juice
  • Sea salt and freshly cracked black pepper


  • Heat a swirl of olive oil in a pan. When the oil is hot add the leeks and sauté until they start to soften. Add the cream and let it bubble a bit until the leeks are tender, adding salt and pepper to taste. Add the dill, toss, and take off the heat. Add a squeeze of lemon juice and stir. Taste and adjust seasoning. Set aside.
  • In another skillet heat a couple of glugs of oil. Sprinkle salmon fillets with salt and pepper. When the oil is hot add salmon to the pan skin side down (my fillets here were already skinned but I still cook the side where the skin was first). Cook for a couple of minutes and flip to cook the other side. Cook for a couple of minutes more until done to your liking.
  • Place each fillet on a plate and divide the creamy leeks between the two.
  • Serves two. Salmon is nice when it’s a little rare in the middle, but cook it all the way through if that’s how you like it. The great thing about fillets, as opposed to steak cuts, is that you can actually see the fish cooking on the sides (as the fish grows opaque from the bottom up). This makes is easier to predict when the fish is done. Since neither salmon nor creamy sauces make it to C’s list of favorites this is something I often enjoy when he is not around. I actually love these little meals made solely for my enjoyment. Brings me back to the early days of my cooking — when I cooked only for myself, and ultimately fell in love with it. Which brings me to another nice attribute of the fillet…it lends itself perfectly to the single serving! Note: I am trying to groom little C to be a creamy-salmon-dish-eater just like her mama. To make a baby friendly version just steam the salmon and leeks, cut up/mash when cooked (leeks should be soft and salmon cooked through), and mix with a dollop of yogurt (instead of cream). I’ve also done a version with the salmon steamed with cilantro and onions, then mashed with yogurt when cool. Definitely thing I would eat myself!



Baked Eggs with Chorizo and Potatoes

Recipe By Food & Wine 


  • 2 pounds medium Yukon Gold potatoes
  • 1 1/2 pounds fresh chorizo, casings removed (see Note)
  • 1 large onion, finely chopped
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 8 large eggs
  • Toast and hot sauce, for serving


  • Preheat the oven to 375°. Put the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook over moderate heat until tender, about 25 minutes; drain and let cool. Peel the potatoes and cut them into 3/4-inch pieces.
  • Meanwhile, heat a 12-inch cast-iron skillet. Add the chorizo, break it into chunks with a wooden spoon and cook over moderate heat, turning, until cooked through and lightly browned, about 8 minutes. Add the onion and cook, stirring, until softened, about 5 minutes. Scrape the chorizo mixture into a bowl and wipe out the skillet.
  • Heat the oil in the skillet. Add the potatoes, season with salt and pepper and cook over moderate heat, turning occasionally, until golden and crispy, about 6 minutes. Stir in the chorizo mixture. Remove the skillet from the heat.
  • Using a ladle, make 8 indentations in the potato-chorizo mixture about 1 inch apart; crack an egg into each one. Bake the skillet in the middle of the oven for about 12 minutes, or until the egg whites are just set but the yolks are still runny. Serve at once with toast and hot sauce.

Spigarello with Poached Eggs

Recipe By Brooklyn Salt


  • 1 bunch spigarello, washed and stems removed

  • 1 large clove garlic, minced

  • 1 tablespoon olive oil

  • 2 eggs, cracked into a small bowl

  • Coarse salt, to taste

  • Freshly cracked black pepper, to taste


1.  Bring a large pot of salted water to a boil. Plunge the spigarello into the boiling water for 2-3 minutes.  

2.  Meanwhile, heat the olive oil in a saute pan over medium heat and then add in the garlic, cooking until fragrant, about 30 seconds.  

3.  With tongs or a slotted spoon, remove the spigarello from the boiling water and put it in the saute pan, tossing to coat.  Saute for about 3-4 minutes.  

4.  Meanwhile, turn the heat on the cooking water down to low.  When the boiling dies down, swirl the water in the pot gently and slip the eggs into the middle of the whirlpool.  Cook the eggs for 5-6 minutes (or however done you like them). 

5.  When the eggs are done, remove them from the water with a slotted spoon and transfer them to a folded paper towel to soak up any water.

6.  Plate the spigarello with the eggs on top.  Sprinkle with extra salt and pepper and serve immediately.


Recipe By The Rawsome Vegan Life


  • 1 (2 lb) red kuri squash
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1/4 teaspoon cinnamon powder
  • 1/4 teaspoon nutmeg powder
  • 1/2 teaspoon chipotle powder
  • 1 tablespoon tamari
  • 1 tablespoon rice vinegar
  • 1 can (400 ml) coconut milk
  • 2 garlic cloves
  • 1 tablespoon chunk ginger
  • 3 cups vegetable broth or more, depending on your preference 
  • 1/2 cup walnuts (optional) 


  • Preheat the oven to 350 degrees. Chop the squash into 1-inch cubes (no need to peel). Toss the cubes with the cumin, coriander, cinnamon, nutmeg, chipotle, tamari and vinegar. Bake for 30-40 minutes or until tender all the way through. Transfer the baked squash to a blender and blend with the rest of the ingredients (you might need to do it in two or three batches if your blender is smaller or less powerful). If you need to add more broth, go ahead. Mine was super thick and that's how I like it. Also: be careful not to over-blend, otherwise the soup will get glue-y. Once blended to a smooth, creamy consistency; serve with avocado toast, crackers, as a sauce for vegetables or pasta, or however you like

Kabocha Squash Pie

Recipe by The Splendid Table


For the crust

  • 1 1/2 cups flour, plus some for rolling out the dough
  • 1 tablespoon sugar
  • Salt
  • 8 tablespoons cold unsalted butter, cut into small pieces
  • 2 tablespoons cold vegetable shortening

For the filling

  • 3 pounds kabocha squash, to measure about 2 1/2 cups when baked
  • 3/4 cup packed light brown sugar
  • 2 tablespoons molasses or sorghum
  • 3 egg yolks
  • 1/2 cup heavy cream
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground mace
  • Pinch of salt
  • 1 teaspoon ground cinnamon
  • 1 tablespoon sugar
  • Freshly whipped cream


  • For the pie crust, whisk the flour, salt, and sugar in a mixing bowl. Work the butter and shortening into the flour using a pastry blender, 2 butter knives, or your fingertips until it resembles coarse cornmeal. Sprinkle in 5 tablespoons ice water and toss together lightly until the dough comes together (add a little more ice water if needed). Shape the dough into a flat disk; don’t overhandle. Wrap the dough in plastic wrap, and chill for at least 1 hour.
  • Preheat the oven to 400°. Cut the squash in half horizontally. Scoop out and discard the seeds. Place the squash cut side down on a baking pan and add a splash of water to the pan. Bake the squash until tender when poked with a knife, about 1 hour. Remove from the oven, set aside, and allow to cool. Reduce the oven heat to 375°.
  • When the squash is cool enough to handle, scoop out enough flesh to measure 2 1/2 cups. Put the flesh into a large bowl. Discard the skins. Add the brown sugar, molasses, egg yolks, cream, ginger, cinnamon, mace, and salt, and mix together well.
  • Roll out the dough into a 12-inch round on a lightly floured surface. Roll the dough loosely around the rolling pin then unfurl it into a 9-inch pie pan. Lightly press it into the pan. Leave 1 inch of dough hanging over the edge. Trim any excess off with a sharp knife. Tuck the dough under itself, then use your thumb and forefinger to crimp the edge.
  • Pour the filling into the unbaked pie shell and smooth the top with a rubber spatula. Bake for 1 hour. Mix the sugar and cinnamon together in a cup. Sprinkle the top of the pie with cinnamon sugar. Serve with whipped cream.