Sweet Potato & Caramelized Onion Hash with Baked Eggs

Recipe courtesy of Epicurious

 

INGREDIENTS

2 tbsp unsalted butter

2 to 3 large yellow onions (about 2 lb), halved, thinly sliced, then halved again

Kosher salt

freshly ground black pepper

3 large sweet potatoes (about 3 lb), skin intact, chopped into 1/4"-1/2" cubes

1/4 cup olive oil

1 1/2 tsp smoked paprika

2 tbsp (packed) finely minced fresh rosemary or oregano leaves

4 to 6 large eggs

shaved Parmesan, for serving (optional)

 

INSTRUCTIONS

  1. Preheat oven to 450°. Line a large baking sheet with foil or parchment paper.
  2. Melt butter in a cast-iron or other heavy skillet over medium-high heat. When it foams, add onions and sprinkle lightly with salt and pepper. (Don't worry if they are crammed into the pan; they will rapidly cook down.) Lower heat slightly and cook, stirring occasionally (reduce heat further if they seem to be burning), until dark brown, about 20-30 minutes.
  3. Meanwhile, toss sweet potatoes, oil, 1 1/2 tsp salt, smoked paprika, a generous helping of black pepper, and minced rosemary or oregano in a large bowl. Stir in onions.
  4. Spread sweet potato mixture on prepared baking sheet and roast for 25-40 minutes, stirring every 10-15 minutes, until sweet potatoes are soft and browned.
  5. Reduce oven temperature to 425°. Spread a relatively thin layer of the cooked sweet potato hash in individual ramekins, a cast-iron skillet, or a 9" x 13" baking dish.
  6. Make small wells in the hash and crack in the eggs. Sprinkle lightly with salt and pepper. Bake for 10-20 minutes, or until hash is hot and eggs are baked to your preference. Test the eggs by prodding them with a fork to check the firmness of the white and the runniness of the yolk.
  7. Serve immediately, with Parmesan, if desired.

 

NOTES

For variations, try folding in smoked turkey, roasted chicken, or cooked breakfast sausage before roasting. Hash can be cooled and stored, covered, in the refrigerator for up to 5 days.

Zesty Salmon with Roasted Beets and Spinach

salmon-main.jpg

Recipe by Sara Buenfeld, originally published on BBC Good Food blog.

Ingredients:

  • 4 small fresh beetroots
  • 1½ tbsp oil
  • 1 tsp coriander seeds, lightly crushed
  • 2 skinless salmon fillets
  • 2½ small oranges: zest of 1, and juice of half
  • 1 garlic clove
  • 1 red onion, finely chopped
  • 4 handfuls baby spinach leaves
  • 1 avocado, thickly sliced
  • 3 tbsp pumpkin seeds

Method

  1. Heat oven to 350 F. Trim the stems of the beetroot and reserve any tender leaves that are suitable for eating in the salad. Cut the beetroots into quarters then toss with 1/2 tbsp oil, the coriander seeds, and some seasoning then pile into the centre of a large sheet of foil and wrap up like a parcel.

  2. Bake for 45 mins or until the beetroots are tender. Remove from the oven, then top with the salmon and half the orange zest, and return to the oven for 15 mins. If you want to toast the pumpkin seeds, put them in the oven for 10 mins.

  3. Meanwhile, cut the peel and pith from 2 oranges. Then cut out the segments with a sharp knife working over a bowl to catch the juices. Finely grate the garlic and leave for 10 mins to allow the enzymes to activate. Stir the garlic into the orange juice and remaining oil with seasoning to make a dressing.

  4. Remove the parcel from the oven and carefully lift off the fish. Transfer beets into a bowl with the red onion, remaining orange zest, pumpkin seeds and spinach leaves and toss well. Gently toss through the orange segments and avocado with any beet leaves then pile onto plates and top with the warm salmon. Drizzle over the dressing and serve while still warm.

    Delicata Squash Tacos with Black Beans

    Recipe by Naturally Ella

    INGREDIENTS

    Squash

    • 1 small delicata squash
    • 1 tablespoon olive oil
    •  1 tablespoon adobo seasoning

    Black Beans

    • 1 cup black beans with liquid
    • 1 tablespoon lemon juice
    •  1/2 teaspoon coriander
    • 1/2 teaspoon cumin
    •  1/4 teaspoon Salt

      Everything Else

    • 4 to 6 tortillas, warmed (see note)
    • 1 ounce crumbled goat cheese
    •  minced cilantro
    •  minced red onion
    • lime juice- for serving

    INSTRUCTIONS

    1.     Preheat oven to 400˚. Cut the delicata squash in half lengthwise. Scoop out the seeds and place cut side down. Slice eat half into 1/4" thick half moon slices. Place in a bowl, dizzle with olive oil and toss with adobo seasoning until well coated. Spread out onto a sheet tray covered with parchment paper and roast until tender and browning, 15 to 20 minutes.

    2.     While the squash is roasting, combine black beans with liquid, lemon juice, and spices in a small pot. Heat over medium-low and let cook until the majority of liquid is gone. Turn off heat and let sit until ready to assemble tacos.

    3.     Assemble tacos with a spoonful of black beans and top with a few pieces of squash, a bit of crumbled goat cheese, and a sprinkle of cilantro/red onion.

    NOTES

    + Use to warm tortillas in a damp towel in the oven but at this point in time, I place them over a direct flame on my gas stove. It softens the tortilla and creates a nice char. Just make sure to watch them, the tortillas can catch fire pretty easily.

    Kale and Asian Pear Salad

     

    INGREDIENTS

    • 2 bunches lacinato kale, stems removed
    • 2 medium Asian pears, cored and cut into slices
    • 1/cup cup pecans, rough chopped
    • 1/2 cup + 2 tablespoons Extra Virgin olive oil
    • 1 small shallot
    • 2 tablespoons whole grain dijon mustard
    • 2 tablespoons champagne vinegar
    • juice of one large lemon
    • 1/8 teaspoon sea salt
    •  1/2-1 tablespoon honey or maple syrup
    • 1 large clove crushed garlic
    • coconut oil
    • Maldon salt and fresh cracked pepper

        

    INSTRUCTIONS

    • In a small mixing bowl combine olive oil, shallot, champagne vinegar, lemon juice, garlic, mustard, honey or maple syrup and sea salt. Adjust salt and honey to taste.
    • Use coconut oil to lightly coat a saute pan. Cook kale in batches over medium low heat until bright green and slightly soft.
    • Pile kale onto a large serving plate, top with sliced pears and pecans. Dress to your preference. Sprinkle with maldon salt and fresh cracked pepper.
    • Serve immediately!

    Grilled Halibut with Pesto Sauce

    INGREDIENTS   

    • 3 cups fresh basil leaves
    • 4 cloves garlic
    • 3/4 cup Parmesan cheese, shredded
    • 1/2 cup olive oil
    • 1/4 cup pine nuts
    • 1/4 cup white wine
    • 4 halibut steaks
    •  salt and pepper, to taste

     

    INSTRUCTIONS

    1. To make pesto, combine basil, garlic, Parmesan cheese, olive oil and pine nuts in a food processor and mix until smooth. Reserve a ¼ cup for later use.
    2. Combine white wine and prepared pesto in a sealed bag and carefully shake to mix. Add halibut steaks. Refrigerate for 1 hour.
    3. Preheat grill to medium-high.
    4. Remove halibut from marinade and place on hot grill, drizzling fish with remaining marinade in bag. Sprinkle with salt and pepper, to taste.
    5. Grill 4-5 minutes per side (fish is done when it's opaque all the way through).
    6. Brush steaks with reserved ¼ cup of pesto sauce and serve!

    Source - http://everydaydishes.com/simple-food-recipes/halibut-pesto-skewer-recipe/

    Homemade Irish Soda Bread Grilled Cheese with Pesto

    INGREDIENTS 

    FOR THE SODA BREAD

    • 2 cups of all-purpose flour, plus more for kneading and dusting
    • 3/4 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 tablespoon caraway seeds
    • 1 cup well-shaken buttermilk
    • 2 tablespoons unsalted butter, melted

    FOR ASSEMBLING THE GRILLED CHEESE

    • 8 slices cheddar cheese
    • 1/3 cup of basil pesto

     

    DIRECTIONS

    • Preheat the oven to 375ºF.
    • In a large bowl, whisk together the flour, baking soda, salt and caraway seeds. Stir in the buttermilk and melted butter with a rubber spatula, scraping down the sides until the ingredients are just combined.
    • Transfer the dough to a well-floured surface and knead it 6 times, just until it comes together into a 6-inch round. The dough will still be sticky. (See Kelly's Notes.)
    • Cut a large X in the top of the round and place the loaf of a baking sheet. Dust it with 1 teaspoon of flour and bake it for 30-35 minutes until golden brown.
    • Transfer the loaf to a rack and cool it completely before cutting it into slices. (See Kelly's Notes.)
    • When ready to assemble the grilled cheese, spread 4 slices of the soda bread with the prepared basil pesto, and then add a few slices of the Irish cheddar. Form sandwiches by topping off each slathered side with a second piece of bread, and then butter both exterior sides of the bread. (See Kelly's Notes.)
    • Heat a skillet over medium heat and transfer the prepared sandwiches to the pan, searing them just until golden on one side. Flip the sandwiches once to brown the second side and continue melting the cheese. If necessary, cover the pan to ensure the cheese will melt. Cut the grilled cheese and serve warm.

    TIPS

    • Every time I make this bread I find it gets better and better with the less you knead it. Many soda breads are often not kneaded at all prior to baking.
    • The loaf will provide more than 8 slices of bread, but I like to use the leftovers to make homemade soda bread croutons, which I toss with a bit of olive oil and fresh garlic.
    • I've become a bit of a grilled cheese connoisseur over the years and have found that you get much more even browning if you butter the bread first, rather than place the prepared sandwiches in a pan of melted butter.

     

    Source - http://www.justataste.com/irish-soda-bread-grilled-cheese-with-pesto/

    Warm Beet & Spinach Salad

    INGREDIENTS   8 cups baby spinach  1 tablespoon extra-virgin olive oil  1 cup thinly sliced red onion  2 plum tomatoes, chopped  2 tablespoons sliced Kalamata olives  2 tablespoons chopped fresh parsley  1 clove garlic, minced  2 cups steamed beet wedges, or slices, 1/2-1 inch thick (see Tip)  2 tablespoons balsamic vinegar  1/4 teaspoon salt  1/4 teaspoon freshly ground pepper      INSTRUCTIONS    Place spinach in a large bowl.    Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add tomatoes, olives, parsley and garlic and cook, stirring, until the tomatoes begin to break down, about 3 minutes. Add beets, vinegar, salt and pepper and cook, stirring, until the beets are heated through, about 1 minute more. Add the beet mixture to the spinach and toss to combine. Serve warm.        Tips    How to Prep & Steam Beets: Trim greens (if any) and root end; peel the skin with a vegetable peeler. Cut beets into 1/2- to 1-inch-thick cubes, wedges or slices.  To steam on the stovetop: Place in a steamer basket over 1 inch of boiling water in a large pot. Cover and steam over high heat until tender, 10 to 15 minutes.  To steam in the microwave: Place in a glass baking dish, add 2 tablespoons water, cover tightly and microwave on High until tender, 8 to 10 minutes. Let stand, covered, for 5 minutes.

    INGREDIENTS

    8 cups baby spinach

    1 tablespoon extra-virgin olive oil

    1 cup thinly sliced red onion

    2 plum tomatoes, chopped

    2 tablespoons sliced Kalamata olives

    2 tablespoons chopped fresh parsley

    1 clove garlic, minced

    2 cups steamed beet wedges, or slices, 1/2-1 inch thick (see Tip)

    2 tablespoons balsamic vinegar

    1/4 teaspoon salt

    1/4 teaspoon freshly ground pepper

     

    INSTRUCTIONS

    Place spinach in a large bowl.

    Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add tomatoes, olives, parsley and garlic and cook, stirring, until the tomatoes begin to break down, about 3 minutes. Add beets, vinegar, salt and pepper and cook, stirring, until the beets are heated through, about 1 minute more. Add the beet mixture to the spinach and toss to combine. Serve warm.

     

    Tips

    How to Prep & Steam Beets: Trim greens (if any) and root end; peel the skin with a vegetable peeler. Cut beets into 1/2- to 1-inch-thick cubes, wedges or slices.

    To steam on the stovetop: Place in a steamer basket over 1 inch of boiling water in a large pot. Cover and steam over high heat until tender, 10 to 15 minutes.

    To steam in the microwave: Place in a glass baking dish, add 2 tablespoons water, cover tightly and microwave on High until tender, 8 to 10 minutes. Let stand, covered, for 5 minutes.

    Roasted Romanesco Soup with Procuitto

    INGREDIENTS   2 heads of romanesco, cut into florets, washed and rinsed  1 small brown onion, chopped  3 tbsps olive oil  2 cups of chicken stock  ½ cup of heavy cream  1 tbsp of sugar  4 pieces of prosciutto  Salt and pepper to taste  Dollop of pesto, optional  Romanesco florets for garnish      INSTRUCTIONS   1. Preheat the oven to 350˚F.  Place the romanesco florets in a roasting tray, drizzle with 2 tbsps of olive oil, and roast for 30 minutes.  2. Place the prosciutto in a separate roasting pan and roast for 10-15 minutes, or until crispy.  3. Heat the remaining olive oil in a large saucepan.  Add the chopped onions and saute at medium heat until soft and golden, about 10 minutes.  4. Add the romanesco and chicken stock and cook until tender about 15-20 minutes.  5. Place the romanesco mixture in a food processor and process until smooth.  6. Return the romanesco puree to the saucepan, stir in the cream, and simmer for another 5 minutes.  7. Add sugar and salt to taste.  8. When ready to serve, ladle the soup into bowls, add prosciutto and pepper.  Garnish with a few romanesco florets and a swirl of pesto.

    INGREDIENTS

    2 heads of romanesco, cut into florets, washed and rinsed

    1 small brown onion, chopped

    3 tbsps olive oil

    2 cups of chicken stock

    ½ cup of heavy cream

    1 tbsp of sugar

    4 pieces of prosciutto

    Salt and pepper to taste

    Dollop of pesto, optional

    Romanesco florets for garnish

     

    INSTRUCTIONS

    1. Preheat the oven to 350˚F.  Place the romanesco florets in a roasting tray, drizzle with 2 tbsps of olive oil, and roast for 30 minutes.

    2. Place the prosciutto in a separate roasting pan and roast for 10-15 minutes, or until crispy.

    3. Heat the remaining olive oil in a large saucepan.  Add the chopped onions and saute at medium heat until soft and golden, about 10 minutes.

    4. Add the romanesco and chicken stock and cook until tender about 15-20 minutes.

    5. Place the romanesco mixture in a food processor and process until smooth.

    6. Return the romanesco puree to the saucepan, stir in the cream, and simmer for another 5 minutes.

    7. Add sugar and salt to taste.

    8. When ready to serve, ladle the soup into bowls, add prosciutto and pepper.  Garnish with a few romanesco florets and a swirl of pesto.