Harissa Eggs In Purgatory

Ingredients
1/2 tsp. olive oil
2 tbsp. red onion, minced
2 tbsp. red bell pepper, minced
1-15 oz. can petite diced tomatoes
4 tbsp. prepared harissa
1 tbsp. parsley, chopped
4 eggs
salt and pepper, to taste

Directions
Heat a large non-stick skillet over medium heat, add the oil then the onion and saute until golden, about 2 to 3 minutes. Add the tomatoes, harissa, salt and pepper and increase the heat to medium-high and simmer until the liquid reduces a bit, about 3 to 4 minutes.

Reduce the heat to medium-low, carefully add the eggs, salt and pepper and cover. Cook until the top of the eggs set, about 4 to 5 minutes, or to your liking. Top with chopped fresh parsley or chives and serve. Serves 2. 

Peanut Tofu Stew

Ingredients
1 large onion, chopped
3 cloves garlic, minced
2 tbsp. olive oil
1-15 oz. can of diced tomatoes
1 tbsp. curry powder
1-15 oz. can coconut milk
3 c. fresh kale, chopped
1 block extra-firm tofu, cut into 1" cubes
4 c. vegetable broth
1/4 tsp. cayenne pepper
1 tsp. fresh ginger
1/3 c. creamy, natural peanut butter

Directions
In a soup pot, heat oil over medium heat and saute onions until translucent. Add garlic, ginger, cayenne and curry powder and continue to saute until onions are soft (about five minutes total). Add a can of coconut milk and peanut butter. Continue to stir over medium heat until everything is combined. Add vegetable broth and diced tomatoes and bring to a boil. Turn heat down and simmer for about 10 minutes. Add tofu and continue to simmer for another 10 minutes. Add kale just a few minutes before fully heated. Add salt to taste. Serves 4, or 6 with couscous.

Vegetarian Shepherds' Pie

Ingredients

1 spaghetti squash

1 head of garlic

1/4 c. olive oil 

2 c. bread crumbs

1 c. milk

2 eggs, beaten

1 tbsp. fresh basil, chopped

1 tsp. fresh thyme, chopped 

1 tbsp. flat parsley, chopped

6 Yukon Gold potatoes, boiled but not peeled

1/4 c. melted butter

1/2 c. smooth goat cheese 
1 c. half-and-half 

3 c. sliced mushrooms

6 c. zucchini

1 medium onion, chopped

2 carrots, chopped

2 celery stalks, chopped

4 cloves garlic cloves, minced

1 c. lentils (cooked), kidney beans or chickpeas

Fried shallots to garnish

Salt and pepper

Directions

Preheat the oven to 300 °F. First, cut the spaghetti squash in half and remove the seeds. Place on a baking sheet and bake for 1 ½ hours. As an alternative, place on a plate and cook in the microwave on high for about 20 minutes.

Put the garlic head on a baking tray. Drizzle with 1 tsp. olive oil. Season with salt and pepper and put in the oven for 30 minutes or until the garlic is very tender.

In a bowl, mix the bread crumbs with the milk. Let stand for 5 minutes until all the liquid has been absorbed. Mix in the eggs and herbs. Put aside.

Mash the potatoes with the butter, goat cheese, cooked garlic puree and cream to make them nice and smooth. Season with salt and pepper.

Remove the spaghetti squash flesh with a fork and put it in a bowl. Season with salt and pepper and put aside.

Preheat the oven to 450 °F. Heat the remaining oil in a large pan and sauté the onions, carrots and celery over medium heat until soft and translucent, about 5 minutes. Add garlic, mushrooms, and zucchini and continue cooking until brown, about 10 minutes. Remove from heat. Add the cooked lentils or beans and the bread mixture. Stir and put aside.

In an 9 x 13 inches baking dish, spoon the vegetable mixture onto the bottom. Layer with the spaghetti squash, then the potatoes and smooth them down. Cook in oven for 30 minutes or so until top is slightly browned. Garnish with fried shallots to taste.

Lemon Blueberry Muffin Bread

Ingredients

2 c. all purpose flour

1-1/2 tsp. baking powder

½ tsp. salt

1 stick unsalted butter, room temperature

1 c. sugar

2 eggs

2 c. blueberries

2 tsp. lemon zest

½ c. plain yogurt

Directions

Preheat oven to 350 degrees. Spray a loaf pan with cooking spray and set aside. In a medium sized bowl, whisk together flour, baking powder and salt. Add the blueberries and lemon zest and toss to combine.

Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the yogurt, then the dry ingredients, mixing only until incorporated and being careful not to crush the blueberries.

Scoop batter into your loaf pan and bake for an hour and 10 minutes, until golden brown. Let cool for 10 minutes before gently inverting onto a plate. 

Red Curry Vegetable Soup

Ingredients

1 tbsp. canola oil

1 head cauliflower, cut into small florets (about 3 cups)

a bunch of scallions, thinly sliced with white and green parts separated

2 tbsp. Thai red curry paste

2 tsp. lemongrass

1/2 tsp. ginger

extra firm sprouted tofu, cut into 1-inch cubes

4 c. vegetable broth

1 15-oz. can of diced tomatoes in juice

3/4 c. coconut milk

1-2 c. of green beans, cut into 1-inch pieces

1 tbsp. lime juice, freshly squeezed

Directions

Heat oil in large saucepan over medium-high heat. Add cauliflower and white parts of green onions and saute for five minutes, or until veggies start to brown. Add curry paste, ginger and lemongrass and saute until fragrant, about a minute more. Add broth and tomatoes with their juice. Bring to a boil and reduce heat to medium-low. Simmer 10 minutes.

Add coconut milk, tofu, and green beans and simmer five minutes more, or until beans are tender. Stir in lime juice and remaining green onions.

Brown Butter Brussels Sprouts Pasta with Hazelnuts

Ingredients

6 tbsp. butter

8 oz. whole wheat pasta

1/2 c. hazelnuts

1 tbsp. olive oil

2 cloves garlic, minced

1 tbsp. shallot, minced

2 c. chopped Brussels sprouts, stems removed

1/3 c. Parmesan cheese

Salt and freshly ground black pepper, to taste

Directions

First, brown the butter. In a small saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown, and remove from heat. Pour into a bowl to stop the cooking, leaving any burned sediment behind; set aside.

Bring a large pot of water to boil. When the water comes to a rolling boil, add a little salt, then add the pasta. Cook pasta to al dente, cooked through but still a little firm. When the pasta is done cooking, drain and set aside.

Meanwhile, in a small sauté pan over medium heat, toast the hazelnuts until they become lightly browned and fragrant, about 5 to 7 minutes. (You can also toast the hazelnuts in the oven at 350 degrees for 8 to 10 minutes — watch closely to prevent burning.) Place the toasted hazelnuts on a towel and rub together to remove the skin. Roughly chop the hazelnuts and set aside.

In a large pan, heat the olive oil over medium-high heat. Add the garlic and shallot and cook for 2 minutes. Add the Brussels sprouts and cook until tender, about 5 to 7 minutes. Stir in the pasta and hazelnuts. Pour browned butter over the pasta and sprouts. Stir well. Cook until pasta is heated. Stir in the Parmesan cheese and season with salt and black pepper, to taste. Serve immediately.

Chipotle Sweet Potato & Brown Rice Egg Skillet

Ingredients
1/2 tbsp. olive oil
1/4 red onion, chopped
2 tbsp. poblano pepper, minced
2 medium sweet potato, shredded
1/2 to 1 tsp. chipotle powder and water
Juice from one lime, freshly squeezed
1/2 c. brown rice, COOKED
3 tbsp. cilantro, chopped and divided
2 eggs
1 avocado
2 to 3 tbsp. cojita cheese, crumbled

Directions
In a cast iron skillet, heat olive oil over medium low heat. Add onion and peppers, cooking for 5 to 6 minutes. Stir in shredded sweet potatoes, lime juice, and two tablespoons of water. Cover and let cook for 4 to 5 minutes, just until sweet potatoes are becoming soft. (Sky actually browned the sweet potatoes in advance a bit). Stir in the cooked brown rice and cilantro. Make a well in the center of the pan and crack both eggs. Cover, and reduce the heat to low, cooking eggs until desired firmness, about 7 to 12 minutes. Serve with wedges of avocado, a sprinkle of cojita, and cilantro. Serves 1 to 2.

Portobello Mushroom Stroganoff

Ingredients
2 tsp. olive oil
2 tsp. butter
1 large sweet onion, chopped finely
2 large cloves garlic, minced
2 lbs. baby portobello mushrooms, cleaned and sliced thickly
1 tsp. kosher salt, divided
1/4 c. flour
1 tsp. paprika
1/4 tsp. black pepper, freshly ground
3/4 c. white wine or dry vermouth
1/2 c. vegetable broth
1 tbsp. Worcestershire sauce
3 c. baby spinach
1/2 c. sour cream or Greek yogurt

Directions
Melt butter in a large skillet over medium high heat. Add in the onions and garlic and cook until onions begin to soften, about 2 to 3 minutes. Add the mushrooms and salt. Cook until mushrooms begin to soften, about 3 to 4 minutes. Continue to cook until liquid reduces by about half.

Meanwhile, cook egg noodles according to package directions, drain, and set aside.

In a small bowl, combine flour, paprika, and pepper. Sprinkle flour mixture over cooked mushrooms and toss to coat the mushroom mixture. Add broth, wine or vermouth, and Worcestershire sauce to mushroom mixture and stir to combine. Add in spinach, cover and turn heat down or off. The spinach will wilt in just a few minutes.

Just before serving, stir in the sour cream or yogurt and heat on low to bring it up to temperature. Do not boil. Serve over egg noodles, topped with crunchy Chinese rice noodles. Serves 6.