Breakfast Salad with Smoked Salmon

Multi-grain sourdough bread, cut into large crouton sized pieces
Olive oil
4 eggs
Apple cider vinegar
4-5 radishes, sliced
Smoked salmon, cut into pieces

Spray bread with olive oil and bake until crunchy. Add some olive oil to sauté pan and heat. Crack eggs into pan and cook to your liking. Make dressing: olive oil, cider, salt, pepper, a little Dijon mustard and maple syrup. Whisk ingredients. Serve: arugula and radishes in bowl, add dressing. Next eggs and finally smoked salmon.

By: K2

Grilled Greek Salad Tostadas

Olive oil
1 small lemon, cut in half
Feta cheese
1 T chopped oregano
3 red bell peppers, cut in half, stem and seeds removed
1 English cucumber, peeled and diced
2-3 tomatoes, cut in half
2 T red wine vinegar

Start-up grill. Mix peppers and tomatoes with some olive oil. Place on grill. Do the same for the lemon halves. Cook until slightly charred. Take off and let cool. Place tortillas on grill and cook until crispy. Take off grill. Chop the peppers and tomatoes. Add cucumber. Mix together with some olive oil, lemon juice and oregano. Serve veggie mix on top of tortilla. Sprinkle on some feta cheese.

By: K2

Polenta, Broccolini and Blue Cheese Bake

1 large bunch broccolini, chopped
About a cup of grape tomatoes, pricked with a knife (so they don’t burst when you bite into them)
Blue cheese
Tube of polenta, sliced
Olive oil
Black pepper

Heat oven to 350 degrees. Put unbleached parchment paper on a sheet pan. Place veggies and polenta on the pan. Drizzle on olive oil and add some cracked black pepper. Place in oven; cook for about 25-30 minutes. Take out. Cut up polenta into smaller pieces. Sprinkle crumbled blue cheese over all the ingredients. Pop back into oven until the cheese gets a little melty looking. Take out and serve. Super easy!

By: K2

Everything Bagel Strata

For the Strata:
Unsalted butter, for the baking dish (did not use)
8 ounces cream cheese, at room temperature
8 large eggs (5 whole, 3 egg white only)
2 1/2 cups milk (more like 2 cups)
1/4 cup grated parmesan cheese
Freshly ground pepper
1/4 cup chopped fresh dill (unfortunately store did not have fresh. Used dried but fresh would have been way better).
1 teaspoon grated lemon zest
5 day-old everything bagels, halved horizontally and cut into bite-size pieces (I used 4)

For the Caper Relish:
2 tablespoons capers
2 tablespoons chopped fresh dill
1 pint cherry or grape tomatoes, halved
1/2 small red onion, finely diced (did not use)
Kosher salt and freshly ground pepper
4 ounces smoked salmon, thinly sliced

Make the strata: Butter a 9-by-13-inch baking dish. Combine the cream cheese and eggs in a blender and blend until smooth. Add the milk and parmesan and blend until smooth. Season with salt and pepper. Add the dill and blend a few seconds, then blend in the lemon zest.

Transfer the custard to a large bowl. Add the bagel pieces and mix to coat, pressing on the bagels to totally submerge them in the custard. Transfer the mixture to the prepared baking dish. Cover and refrigerate overnight, pressing on the bagels a few times. (I did not see this and it was 6PM so needless to say I skipped this step.)

Preheat the oven to 350˚. While it heats, remove the strata from the refrigerator, uncover and place on a baking sheet. Bake until puffed and lightly golden brown around the edges and just set in the center, about 40 minutes. Let sit for 15 minutes.

Make the caper relish: Combine the capers, dill, tomatoes and onion in a bowl. Season with a touch of salt and pepper. Let sit at room temperature for 15 minutes.

To serve, cut the strata into large round circles (like a bagel!) and place on plates (I did not do this). Top with the smoked salmon and relish.

By Bobby Flay/Food Network

Left Over Tortillas Soup

Grape seed oil
Chile powder
Black pepper
1 larger jar roasted red pepper
A few pickled jalapenos and some brine
1 box low sodium chicken broth
8 left-over cooked corn tortillas
1 cup frozen corn
1 box no-salt black beans
1 can hominy
Cotija cheese and more jalapenos for serving

Heat oil in pot; add spices and herbs. Blend red peppers and jalapeno pickles in food processor. Add mixture to pot with chicken broth. Cook about ten minutes. Crunch up tortillas and add to pot. Simmer for about 15 minutes. Remove from heat. Let sit until almost ready to serve. Then return to heat and add corn, black beans and hominy. Add water if needed. Cook until heated through. Serve with cotija and extra pickled jalepenos.

By: K2

Dal with Spinach and Cilantro

1 cup Masoor dal (red)
About 4 cups of water
Curry powder (turmeric based)
Some ground pepper
1 knob ginger, grated
1 box baby spinach, chopped if not real small
1 bunch of cilantro, chopped
1 tomato, grated (I use a box grater and do not add the skin to recipe)
Cooked basmati rice

Cook lentils, curry and ginger in water for about 20 minutes. Add more water if necessary. Take off heat. Add spinach, cilantro and grated tomato. When ready to serve re-heat gently. Pour over warm cooked basmati rice (can microwave to heat up if made earlier). Can add extra cilantro on top if desire.

By: K2

Grilled Ratatouille Sandwich

2 zucchini
2 red bell peppers
Multi-colored cherry or grape tomatoes
Fresh oregano, chopped
Balsamic vinegar
Olive oil
Dried herbs such as oregano, thyme, basil, and some salt and black pepper, a wee bit of garlic powder
Fresh basil
Ciabatta rolls
Optional: feta cheese

Cut zucchini is half long-ways. Core red pepper and cut them in half. Add these and tomatoes into a bowl. Add herbs and spices followed by oil and some balsamic vinegar – mix well and let sit. Fire-up grill. Thread tomatoes onto skewers. Grill veggies. Once done lightly toast ciabatta rolls. Once veggies are cooled somewhat, cut up into smaller pieces in a bowl or serving platter. Assemble sandwich: Spread hummus on roll followed by basil leaves. Add veggie mixture. Add a sprinkle of feta if you want. Splash a little extra vinegar on, and top with the other half of bun. Ready to go!

By: K2

White Bean Caesar Salad

1 carton nonfat Greek yogurt
2-3 T lemon juice
¼ C grated pecorino cheese
1 bunch loosely packed basil leaves
1 t Dijon mustard
2-3 T olive oil
4 peeled hard-boiled eggs
1 (15 oz) box low sodium white cannellini beans, drained and rinsed
Lettuce of choice (e.g., romaine or mixed baby lettuce)
1 cup grape tomatoes, cut in half

In a food processor blend the yogurt, lemon juice, cheese, basil, mustard, and some oil until smooth. Season with salt and pepper to taste. Quarter the eggs. To serve: arrange the salad greens in bowls; scatter the beans, tomatoes, and eggs on top. Drizzle with dressing.

By: with modifications.

Best Vegetarian Chili

Olive oil
1 12 oz jar roasted red peppers, process in food processor or chop fine
¼ cup chili powder
3 tablespoons dried oregano
1-2 teaspoons coriander seed
Black pepper
¼ teaspoon smoked paprika
2 15-ounce cans black beans (no or low sodium)
A couple of pickled jalapeno slices (or more if you want it hotter) cut up fine
1 cup bulgur wheat
¾ cup frozen corn
Some broth or water as needed (if too dry)

Sour cream
Shredded cheese
Hot sauce

In a large pot, heat the olive oil. Add the spices and cook for a minute or two. Add roasted red pepper puree; sauté about 5 minutes, stirring occasionally. Add the rest of the ingredients. Mix to combine. If necessary, add a bit of broth or water to make sure everything is covered. Bring to a boil; simmer until the bulgur is soft. Serve with garnishes of choice.

By K2

Grilled Burrito Bowls

2 zucchinis
2 red bell pepper
Dried oregano
Black pepper
Olive oil
1-2 cups cooked brown rice (used Trader Joe’s frozen and heated)
1 box/can black beans, drained
1-2 t. chili powder
1 t.  ground cumin
1 t. coriander seed
Haloumi cheese, slice into three thick pieces (longwise)

Bunch of cilantro, chopped
Chives, chopped
Tomatillo sauce
Sour cream

Chop up zucchini and red pepper. Put veggies on skewers (I use wooden). Sprinkle with olive oil, oregano and freshly ground black pepper. Grill until the vegetables are cooked with a slight char. At the same time place the cheese on the grill and cook until grill marks appear (both sides).

Put beans in a bowl with cumin, chili powder, coriander and black pepper. Place in a saucepan or microwave in a bowl and heat up. Smash beans a bit with a fork. Add rice and mix.

Take veggies off skewers and cut up more if need. Cut cheese into bite sized cubes.  Place beans and rice into individual serving bowls. Top with veggies and cheese and any of the garnishes of your choice.

By: K2