Smoked Paprika Red Potato and Egg Bake

Recipe By Naturally Ella

Ingredients

  • 1 pound red potatoes

  • 1/2 medium onion

  • 2 cloves garlic

  • 3 tablespoons heavy cream

  • 1 tablespoon smoked paprika

  • 1/2 teaspoon salt

  • 1/4 teaspoon red pepper flakes (optional)

  • 2-3 eggs

  • 1/4 cup blue cheese (optional)

  • Chives, for topping

 

Instructions

  • Preheat oven to 400˚F.

  • Cut potatoes in half, lengthwise. Then cut each half lengthwise again. Dice into 1/2 inch slices. Cut onions into 1/2 inch chunks as well.

  • Place potatoes and onions in a large baking dish (I use a pie pan or 11 inch quiche pan). Mince garlic and add to pan along with the heavy cream, paprika, salt, and pepper flakes (if using). Then, toss everything together so that potatoes and onions are coated evenly.

  • Bake for 10 minutes, stir, and bake for another 10 to 15 minutes, until potatoes are tender.

  • Remove from oven. Using a spoon, create a well in the center. Crack eggs in the middle and sprinkle cheese over eggs and potatoes. Return to oven and continue to bake until eggs have set, 7 to 12 minutes depending on desired firmness of yolk. Just make sure the egg whites have set.

  • Remove from oven and sprinkle chives on top.

Roasted Beet Hummus

Recipe By Salt and Lavender

Ingredients

  • 1 small beet

  • 2 cloves garlic

  • 1 (19 fluid ounce) can chickpeas, drained

  • Juice of 1/2 lemon

  • 2 tablespoons tahini

  • 1/3 cup olive oil

  • Pinch salt

  • Pepper, to taste

 

Instructions

  • Pre-heat oven to 450F.

  • Line a baking dish with tin foil. Wash beet and trim the leaves/stem back (leaving an inch or two) if your beet has any. Don't trim the tail as you'll lose juice (and thus flavor) while roasting.

  • Add beet to the foil-lined baking dish and then cover with tin foil. Roast for at least 45 minutes. Check if beet is done by inserting a skewer. If it slides in easily (through the beet's centre), it's done.

  • Remove from oven and let cool for 5-10 minutes.

  • When the beet is cooling, you can get the hummus going. Add the chickpeas, garlic, lemon juice, tahini, salt, and pepper. Blend on high and slowly drizzle in olive oil. Blend until smooth (this may take a few minutes).

  • Once beet has cooled for a few minutes, peel it (I used a knife). Cut beet into a few chunks and place into food processor. Blend on high until it's smooth and mixed together.

  • Serve chilled with an extra drizzle of olive oil if desired.

Havarti & Herb Breakfast Bread

Recipe courtesy of Homegrown & Healthy

-- Perfect recipe for that delicious Halfpipe cheese from Mt. Mansfield Creamery in the omnivore baskets this week! --

 

INGREDIENTS

1 batch of easy dough

1 package of Halfpipe or Havarti cheese, shredded

5 slices of bacon, diced

3 green onions, diced

3 eggs, beaten

 

PREPARATION

  1. Prepare dough according to directions, either the night before or that morning (it only takes 15 minutes).
  2. Preheat oven to 375.
  3. Mix together cheese, bacon and onions.
  4. Split dough into balls and line the bottom of a cast iron skillet. Layer with cheese mixture and then pour beaten eggs on top.
  5. Put in oven and bake for about 30-45 minutes until the center is all of the way cooked.
  6. Allow to cool before serving

 

Smoky Beef & Leek Stew

Recipe courtesy of Food & Wine

 

INGREDIENTS

1 small red bell pepper, chopped

1/2 lemon

2 medium artichokes

1 1/2 pounds trimmed beef chuck, cut into 1 1/2-inch pieces

Salt and freshly ground pepper

All-purpose flour, for dredging

1/4 cup pure olive oil

6 medium leeks, white and tender green parts, halved lengthwise and thinly sliced crosswise

2 bay leaves

4 garlic cloves, thinly sliced

1 tablespoon sweet pimentón (see Note)

1 cup finely chopped flat-leaf parsley

20 peppercorns, coarsely crushed

1 cup dry red wine, preferably Rioja

1 quart beef stock or canned low-sodium broth

 

PREPARATION

  1. In a mini food processor, puree the red pepper; scrape into a small bowl.

  2. Squeeze most of the lemon half into a small bowl of cold water. Working with 1 artichoke at a time, snap off the tough outer leaves. Using a sharp knife, cut off the top half of the artichoke and peel the base and stem. Cut off the stem and drop it into the bowl. Using a melon baller or a spoon, scoop out the furry choke. Rub the artichoke bottom all over with the lemon half, then quarter the artichoke and drop it into the bowl. Repeat with the remaining artichoke.

  3. Season the beef with salt and pepper and lightly dredge the pieces in flour. In a medium enameled cast-iron casserole, heat 2 tablespoons of the olive oil. Add half of the meat and brown over moderately high heat, about 3 minutes per side. Transfer to a plate and brown the remaining meat in the same oil.

  4. Drain the artichokes and pat dry. Pour off the fat from the casserole and add the remaining 2 tablespoons of olive oil. Add the leeks and bay leaves and cook over low heat, stirring occasionally, until the leeks are softened, about 8 minutes. Add the garlic and pimentón and cook, stirring, until fragrant, about 2 minutes. Add the parsley, peppercorns and wine and simmer over moderately high heat for 5 minutes. Add the seared meat, stock, red pepper puree and the artichokes and bring to a simmer. Add a pinch of salt and cook over low heat, stirring occasionally, until the meat is tender, about 1 1/2 hours. Season with salt and pepper and serve

 

NOTES

MAKE AHEAD: The beef stew can be refrigerated for up to 3 days.

SIDE NOTE: Pimenton is available at specialty markets in sweet and hot varieties.

SERVE WITH: Quartered new potatoes fried in olive oil and garlic.

 

Baked Chiocciole with Brussel Sprouts, Apples & Blue Cheese

Recipe courtesy of Cookie & Kate

 

INGREDIENTS

1 tablespoon olive oil

Salt

2.5 ounces whole wheat chiocciole (about 2 cups of dried chiocciole)

1 pound Brussels sprouts, roughly chopped

⅓ cup Gorgonzola cheese, plus more for sprinkling on top

2 medium apples, roughly chopped

Black pepper

⅓ cup toasted pecans

½ to 1 small lemon, squeezed over the cooked pasta

 

PREPARATION

  1. Heat the oven to 400 degrees Fahrenheit. Grease a 9x9-inch baking pan. Bring a large pot of salted water to a boil. Add the pasta and cook it halfway through (start checking after 3 minutes; it should still be quite firm inside). Add the Brussels sprouts to the pot and cook, until the pasta and vegetables are just barely tender, another 3 minutes. Drain, reserving some of the cooking water, and return the pasta and Brussels sprouts to the pot.
  2. Stir in the gorgonzola cheese, apples, olive oil, and a splash of the cooking water. Sprinkle with salt and pepper, toss, and taste and adjust the seasoning. Pour the pasta mixture into the prepared pan. Sprinkle with a little bit more Gorgonzola cheese.
  3. Bake, checking once or twice and adding a bit more of the cooking water if the pasta looks too dry, until the mixture is bubbling, 15 to 20 minutes (mine took 20). Sprinkle lemon juice over the dish and garnish it with chopped, toasted pecans.

 

 

Apple Pie Biscuits

Recipe courtesy of Joy the Baker

 

INGREDIENTS

For the apples:

1 apple, peeled, cored and sliced very thin

2 tablespoons unsalted butter

1 teaspoon ground cinnamon

2 tablespoons packed brown sugar

For the biscuits:

2 cups King Arthur Unbleached Self-Rising Flour

1/4 cup cold unsalted butter, cut into small cubes

2 tablespoons granulated sugar

2/3 to 3/4 cup cold buttermilk

For the topping:

1 large egg, beaten

2 tablespoons granulated sugar

1/2 teaspoon ground cinnamon

pinch of salt

 

PREPARATION

  1. Place a rack in the center of the oven and preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
  2. To make the apples, place butter in a medium skilled over medium heat to melt. Add the apples, cinnamon, and brown sugar. Toss with a wooden spoon until all of the apples are coated and the sugar is melted over the apples, about 2 to 4 minutes. The mixture will be warm and glossy, but the apples won't be cooked through. That's right! Remove from the heat and set aside.
  3. To make the biscuit dough, place flour in a medium bowl and add cold butter cubes. Use your fingers to quickly break the butter down into the flour. Some of the butter bits will be the size of oats, some the size of small peas. Stir in the granulated sugar.
  4. Create a well in the center of the butter and flour mixture and add 2/3 cup buttermilk. Stir the mixture together until it is well moistened and holds together well. Biscuit dough should be soft and moist. Add the remaining buttermilk as needed. If you're using your own homemade self-rising flour or gluten-free self-rising flour, you'll want to add the full 3/4 cup of buttermilk.
  5. Use all-purpose flour to generously dust a clear work surface. Spoon dough onto the floured surface and use your hands to gather it into a ball and gently pat it into a small rectangle. If you're using gluten-free self-rising flour, the dough will crack a bit as you shape it into a rectangle, and again as you fold it over the apples. That's OK; just keep patting it back together.
  6. Use a rolling pin to gently roll the dough into a rectangle 1/2-inch thick, about 7-inches x 10-inches. Arrange cooled apples in a single layer over half of the rolled out biscuit dough. Fold the bare side of the dough over the apples and gently press the edges to seal in the apples. Use the palms of your hand to pat the dough into a 6 x 8-inch rectangle if the edges are looking a bit rounded.
  7. Use a sharp knife to slice the dough into 12 squares. Use a spatula to place each biscuit onto the prepared baking sheet, about 2-inches apart.
  8. In a small bowl, whisk together sugar for topping, cinnamon, and salt.
  9. Brush each biscuit top with beaten egg and sprinkle generously with the cinnamon sugar mixture.
  10. Bake for 12 to 14 minutes until the biscuits are risen and golden brown. Remove from the oven and serve warm or cool completely before storing in an airtight container. Biscuits are best enjoyed within two days of baking.

 

NOTES

For step-by-step photos and more detailed instruction head to Joy the Baker

 

Sun-Dried Tomato Caesar Salad

Recipe courtesy of Cookie & Kate

 

INGREDIENTS

Parmesan-crusted croutons

3 tablespoons olive oil

½ cup grated Parmesan

¼ teaspoon salt

2 cups of ¾-inch cubes of rustic bread (I used whole grain sourdough)

Sun-dried tomato dressing (yields about 1 cup dressing)

¼ cup roughly chopped sun-dried tomatoes

½ cup grated Parmesan

2 tablespoons freshly squeezed lemon juice

2 tablespoons water

1 garlic clove, roughly chopped

Pinch sea salt

½ cup extra-virgin olive oil

Freshly ground black pepper, to taste

Caesar salad

2 or more small heads of romaine (you can eyeball it), halved or chopped

Sprinkle of additional Parmesan

Sprinkle of additional chopped sun-dried tomatoes

 

PREPARATION

  1. First, a note on sun-dried tomatoes. I'm partial to Trader Joe's sun-dried tomatoes that come in a bag because they aren't oily but they're soft enough to eat right out of the bag. You could also use oil-packed sun-dried tomatoes, rinsed and patted dry. If you're using tough, dried tomatoes, you'll need to soak them in boiling water until they're pliable, then pat them dry and continue with the recipe.
  2. To make the croutons, preheat the oven to 400 degrees with a rack in the top of the oven. Line a baking sheet with parchment paper. Mix the olive oil, Parmesan and salt in a large mixing bowl until a paste is formed. Add the cubed bread and mix well with a spatula, until all the bread is coated. Turn the bread onto the prepared baking sheet and arrange in a single layer. I couldn't quite mix in all of my Parmesan mixture, so I sort of lumped the excess on top of the bread pieces. Bake for 10 minutes, then stir and put the croutons back into the oven until they are golden brown and crisp, up to 5 more minutes.
  3. To make the dressing, combine the sun-dried tomatoes, Parmesan, lemon juice, water, garlic and a pinch of salt in a food processor or high-powered blender. Process for 1 minute, stopping to scrape down the sides if necessary. While running the machine, drizzle in the olive oil and blend for 10 more seconds. Don't worry if it's not perfectly smooth; it will still taste delicious! Taste and add more salt and some black pepper, if desired. Set aside.
  4. To assemble the salad, drizzle the dressing over your halved romaine or toss with your chopped romaine. Finish with croutons and a sprinkle of Parmesan and sun-dried tomatoes. Serve immediately.

 

NOTES

STORAGE SUGGESTIONS: Dressing will keep in the refrigerator for up to 1 week. If it separates, whisk vigorously before serving.

 

Farro Fried Rice with Brussel Sprouts

Recipe courtesy of Love & Lemons

 

INGREDIENTS

1 shallot, thinly sliced

2 eggs

1 tablespoon olive oil

2 leeks, white and light green parts, sliced and rinsed well (2 cups)

12 Brussels sprouts, thinly sliced & shredded (1.5 cups)

2 garlic cloves, minced

1 teaspoon ginger, grated

2 teaspoons rice vinegar

1½ cups cooked farro* (see note)

1 teaspoon tamari, more to taste

1 scallion, chopped

lime slices, for serving

sriracha, optional

 

PREPARATION

  1. In a small pan, fry the shallots in ½ inch of a neutral oil, such as sunflower oil, for about 10 seconds or until browned. They burn easily so it’s helpful to fry one to test your timing. Drain on a paper towel-lined plate.
  2. Fry eggs and set aside.
  3. In a medium skillet over medium heat, combine the olive oil, leeks and a pinch of salt. Cook until the leeks are softened, stirring occasionally, about 5 minutes. Add the Brussels sprouts, toss to incorporate, and let them cook until soft and lightly browned, 3 to 5 minutes. Add the garlic, ginger and rice vinegar and toss to incorporate. Add the farro, tamari and scallions and toss again. Let cook for another few minutes until the farro is warmed through. Taste and adjust seasonings.
  4. Divide the farro mixture evenly between two plates and top each with a fried egg and the shallots, if using. Serve with lime slices and sriracha.

 

NOTES

*I like to cook my farro like pasta. Bring a pot of water to a boil, then add the farro. Cook until it's tender and chewy, but not mushy (I stop just as the kernels have just started to open up). This can take between about 20-40 minutes, just taste as you go. Drain and let it dry before using.

To make this gluten free, use brown rice instead of farro.

 

Colorful Beet Salad with Carrot, Quinoa & Spinach

Recipe courtesy of Cookie & Kate

 

INGREDIENTS

Salad

½ cup uncooked quinoa, rinsed

1 cup frozen organic edamame

⅓ cup slivered almonds or pepitas (green pumpkin seeds)

1 medium raw beet, peeled

1 medium-to-large carrot (or 1 additional medium beet), peeled

2 cups packed baby spinach or arugula, roughly chopped

1 avocado, cubed

Vinaigrette

3 tablespoons apple cider vinegar

2 tablespoons lime juice

2 tablespoons olive oil

1 tablespoon chopped fresh mint or cilantro

2 tablespoons honey or maple syrup or agave nectar

½ to 1 teaspoon Dijon mustard, to taste

¼ teaspoon salt

Freshly ground black pepper, to taste

 

PREPARATION

  1. To cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water for a minute or two. In a medium-sized pot, combine the rinsed quinoa and 1 cup water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess water and fluff the quinoa with a fork. Set it aside to cool.
  2. To cook the edamame: Bring a pot of water to boil, then add the frozen edamame and cook just until the beans are warmed through, about 5 minutes. Drain and set aside.
  3. To toast the almonds or pepitas: In a small skillet over medium heat, toast the almonds or pepitas, stirring frequently, until they are fragrant and starting to turn golden on the edges, about 5 minutes. Transfer to a large serving bowl to cool.
  4. To prepare the beet(s) and/or carrot: First of all, feel free to just chop them as finely as possible using a sharp chef's knife OR grate them on a box grater. If you have a spiralizer, you can spiralize them using blade C, then chop the ribbons into small pieces using a sharp chef's knife. If you have a mandoline and julienne peeler (this is a pain), use the mandoline to julienne the beet and use a julienne peeler to julienne the carrot, then chop the ribbons into small pieces using a sharp chef's knife.
  5. To prepare the vinaigrette: Whisk together all of the ingredients until emulsified.
  6. To assemble the salad: In your large serving bowl, combine the toasted almonds/pepitas, cooked edamame, prepared beet(s) and/or carrot, roughly chopped spinach/arugula (see note above about leftovers), cubed avocado and cooked quinoa.
  7. Finally, drizzle dressing over the mixture (you might not need all of it) and gently toss to combine. You'll end up with a pink salad if you toss it really well! Season to taste with salt (up to an additional ¼ teaspoon) and black pepper. Serve.

 

NOTES

MAKE IT VEGAN: Opt for maple syrup or agave nectar instead of honey.
MAKE IT NUT FREE: Opt for pepitas instead of almonds.

 

Leek Toasts with Blue Cheese

Recipe courtesy of Smitten Kitchen

 

INGREDIENTS

1 1/2 pounds leeks (about 3 big leeks), lengthwise and white and pale green parts sliced 1/4-inch thick (about 3 generous cups of slices)
2 tablespoons unsalted butter
1 tablespoon olive oil, plus extra for brushing toasts
Coarse salt
Freshly ground black pepper
6 medium-sized or 12 baguette-sized 1/2-inch slices of bread of your choice (I used a light sourdough)
2 ounces blue cheese, crumbled (a soft or crumbly goat cheese would also work)
Few drops of lemon juice (optional)

 

PREPARATION

  1. Fill a large bowl with cold water. Add leeks and use your hands to pump them up and down in the water a bit, separating the rings and letting the dirt and grit fall to the bottom. Transfer to a dish or plate for a minute; no need to dry them.
  2. Meanwhile, heat a large, heavy skillet over medium. Once hot, add butter and olive oil and once they’re fully melted and a bit sizzly, add the leek slices, still wet. Sprinkle with 1/2 teaspoon coarse salt and a few grinds of black pepper. Reduce heat to low, cover with a lid and cook leeks for 25 minutes, stirring them occasionally. Adjust seasoning to taste.
  3. While leeks cook, brush bread slices with olive oil and sprinkle with coarse salt. Run under broiler until lightly toasted. You may either spread the cheese you’re using on now, while the toasts are hot, or sprinkle it on at the end. Divide leeks among toasts. Sprinkle with cheese, if you haven’t spread it underneath. Add a few drops of lemon juice, if desired. Eat at once or gently rewarm a bit later.

 

NOTES

This would also make a wonderful filling for a crepe or omelet, or with a poached egg on top. 

Roasted Carrot & Potato, Lentils & Miso Parsley Sauce

Recipe courtesy of Cookie & Kate

 

INGREDIENTS

Roasted Vegetables

1 pound red potatoes (about 3 large), cut into 1-inch cubes

5 medium carrots, cut on the bias into 1-inch pieces

2 tablespoons olive oil

Lentils

1½ cups vegetable broth or water

1 cup French green lentils or regular brown lentils, picked through to remove debris and rinsed

1 bay leaf, optional

Gremolata miso sauce

1½ cup fresh parsley, gently packed

1 lemon, zested and juiced

4 garlic cloves, roughly chopped

1¾ teaspoon white miso

Pinch red pepper flakes

3 to 4 tablespoons olive oil

Freshly ground black pepper and salt, to taste

 

PREPARATION

  1. Roast the vegetables: Preheat oven to 425 degrees Fahrenheit. Toss the chopped potatoes and carrots in 2 tablespoons olive oil and arrange them in a single layer on a large, rimmed baking sheet. Bake for 30 to 35 minutes, tossing halfway, until the vegetables are tender and golden.
  2. Cook the lentils: In a medium saucepan, bring the broth (or water) to boil and add lentils. Cover, reduce heat and simmer for 30 to 35 minutes, until tender. Drain the lentils, return to pot, remove bay leaf and cover.
  3. Make the sauce: In the bowl of a small food processor or a blender, combine the parsley, lemon zest and juice, garlic cloves, miso and red pepper flakes. Blend the mixture while slowly drizzling in the olive oil. (If you don't have a food processor/blender, you could finely chop the parsley, press or mince the garlic cloves and whisk the ingredients together.)
  4. Assemble the dish: In a large serving bowl, toss together the lentils, vegetables and sauce. Season with black pepper and salt to taste (miso is salty so you might not need much or any salt). Serve.