BAKED EGGS WITH SAUTÉED ONIONS, TOMATOES, AND SPINACH
Cook Time: 15 min.
1 tsp olive oil
2 tbsp sweet yellow onion, diced finely
Pinch of crushed red pepper flakes
4-5 grape tomatoes, sliced
1/4 cup baby spinach leaves
Sea salt and freshly cracked pepper, to taste
1 tsp water
Parmesan cheese, shredded, to taste
Preheat the oven to 400 degrees.
Heat the olive oil in a small OVEN PROOF skillet over medium heat. Add the onions and crushed red pepper flakes and cook, stirring often, for 3-5 minutes, or until softened.
Add the sliced grape tomatoes and spinach then season with sea salt and freshly cracked pepper, to taste, toss to coat evenly. Take the skillet off of the heat and spread the veggies towards the sides of the skillet. Add a teaspoon of water (this will help the veggies not burn & the eggs to not get browned on the bottom of the skillet). Carefully crack the eggs into the center of the skillet, making sure not to break the yolks. Season the top of the eggs with sea salt and freshly cracked pepper, to taste then sprinkle the top with parmesan cheese, to taste.
roasted carnival squash with pears and red onion
1 medium carnival squash (or acorn, or hubbard), deseeded and and cut into wedges
2 bosc pears, cored and quartered
1 red onion, peeled and quartered
6 cloves of garlic, skin on
olive oil, salt and pepper
few springs of rosemary, thyme, and oregano
preheat oven to 400 degrees. line 2 baking sheets with parchment paper.
divide the veg between the 2 sheets. drizzle with a bit of olive oil, and season with salt and pepper. mix well to make sure all veg gets coated, and arrange the the veg cut side down on the sheet. sprinkle herbs, torn from the stem, on both sheets.
roast on the middle rack for 25 minutes, then check to see how brown the bottoms are. if they aren't golden, continue roasting another 5-10min, checking on them until they get some color. flip over all the veg to the other cut side and move the sheets to the bottom rack. cook for another 5-10 minutes until that side is golden too.
remove from oven and let cool slightly before removing from sheet. transfer to a platter and garnish with a few sprigs of herbs.
APPLE AND PEAR SPINACH SALAD WITH HONEY LEMON GINGER VINAIGRETTE
Active Time: 10 minutes
Total Time: 10 minutes
Servings: 2 as a meal, 4 as a side dish
For the salad:
6 packed cups baby spinach
1 sweet apple, cored and sliced
1 ripe pear, cored and sliced
¾ cup feta cheese, crumbled
½ cup pecans
1 tbsp lemon juice
For the vinaigrette:
¼ cup extra virgin olive oil
2 tbsp lemon juice
1 tbsp pure honey