Sheet Pan Tortilla and Eggs with Tomatillo Sauce

1.5 packages corn tortillas, each cut into small squares, about 1.5 x 1.5 inches
Ground cumin
Coriander seed, grind using a mortar/pestle
Chili powder
Tomatillo sauce (easy to make your own – blend 10 cut-up tomatillos and a handful of cilantro, add a bit of salt and pepper)
Cilantro, chopped
Salt, pepper
Olive oil
1 box no-salt black beans, drained
3 eggs
Crumbled Cotija cheese

Heat oven to 375. Line a sheet-pan with bleach-free parchment paper. Place tortillas on sheet, bake for about 20 minutes, stir up tortillas about half way through. Take out when crisp and set aside. While tortillas bake, smash the black beans with a fork. Add some olive oil, cumin, black pepper and coriander seed; stir and set aside. Crack eggs into a small bowl, add a little milk (can be non-dairy like unsweetened almond milk). Add a little salt and pepper and lightly beat eggs.

Add to sheet-pan with cooked tortillas: beans, tomatillo sauce, drizzle on eggs, chili powder, crumbled cotija cheese. Bake for about 20 minutes. Serve with fresh cilantro.

By: K2


Roasted Carrot and Avocado Panzanella

1 pound sourdough bread, cut or torn into bite-size pieces
Olive oil
Salt and pepper
1-1/2 pounds small mixed-color carrots, halved lengthwise
1 tablespoon coriander seeds crushed
2 teaspoons cumin seeds
1 orange cut into wedges
1 lemon halved
Apple cider vinegar
1-1/2 tablespoons dijon mustard
2 ripe but firm Hass avocados, pitted, peeled, and cut into wedges
4 cups sliced Belgian endive

Preheat the oven to 375°F.
On a large rimmed baking sheet, toss the bread with some olive oil, salt and pepper. Spread in an even layer and bake for about 12 minutes, until golden and almost crisp. Transfer to a bowl and let cool. Keep the oven on.
Meanwhile, in a large bowl, toss the carrots, about 2 tablespoons of the olive oil, and the coriander and cumin seeds. Squeeze the orange and lemon over the carrots, then add the squeezed fruit to the bowl, too. Season salt and pepper and toss to mix. Spread on a baking sheet and roast for about 25 minutes, until lightly charred and tender. Let cool; discard the orange and lemon.
In a small bowl, whisk together the vinegar, mustard, and the remaining 4-5 T olive oil. In a large serving bowl, gently toss the bread, carrots, and avocados with the vinaigrette. Add the endive and toss to mix. Serve at room temperature.

By: The Oregonian OregonLive, with some modifications


Polenta Bake with Goat Cheese, Spinach and Red Pepper

2 cups polenta
7 cups water
1 cup dried “porcini juice”: Add dried mushrooms (about ¼ cup or so) to 1 cup of hot water. When the water gets dark, take out mushrooms, squeeze over water and discard mushrooms.
Salt and pepper to taste
Olive oil
Package of baby spinach
1 or 2 red peppers, seeded and chopped
Herbed goat cheese
Fresh thyme, chopped

Preheat oven to 375. In a pot bring 7 cups water and the 1 cup of flavorful “porcini juice”. Gradually stir in polenta, stirring quickly to avoid lumps. Cooking time about 15 minutes. Add thyme and stir – take off heat.

Add olive oil to a skillet and heat. Add red pepper and cook until soft. Add spinach in bunches until wilted.

Spread the polenta on the bottom of a lightly oiled baking dish. Arrange red pepper/greens on polenta. Add blobs of goat cheese over the vegetable mixture. Bake for about 20 minutes.

By: K2


Black Bean Tostadas with Pickled Radish

Bunch of radishes sliced thin
½ C apple cider
½ t sugar
Cumin and coriander
Box of black beans
Cilantro
Corn tortilla
Cotija cheese
Optional – guacamole, sour cream, shredded lettuce, shredded carrots

Radishes:
Place radishes in a bowl, add vinegar and sugar. Add a little salt. Stir and let sit at least 10 minutes; drain. So good!

Add some olive oil to a skillet and heat. Add beans and cook. I mash them a bit. Add cumin and coriander. Cook about 5 minutes more and add cilantro. Take off heat.

Cook tortilla on a grill (the best) or in the oven on baking sheets.

Assemble: tortilla, beans, picked radish, cotija cheese and more cilantro. Add guac and sour cream if you desire. Also good with tomatillo salsa.

By: K2


Kale and Red Pepper Bread Pudding with Blue Cheese

French baguette, cubed
1 bag prewashed, chopped kale
1 large red pepper, seeded and chopped
1/2 tsp nutmeg
6 eggs
1 C 2% milk
About 1 C blue cheese, crumbled
½ C white wine
Olive oil
Salt and pepper

Preheat oven to 375 degrees. Toss kale with a pinch of salt and pepper and some olive oil on a baking sheet. Bake for about 10 minutes and take out. Heat oil in a sauté pan. Add the red peppers and cook until just a little soft. Add nutmeg and pepper. Cook for a minute or two more. Take off heat. In a mixing bowl, whisk together eggs, milk, about half of the blue cheese, and white wine. Place bread down in casserole dish. Add some crumbled blue cheese. Then the kale and red pepper. Pour egg mixture over. Cover with foil and bake 20 minutes. Take out of oven, remove foil, place back in oven and cook for 15-20 minutes more.

By: K2


Vegetarian Guinness Stew

Olive oil
3 celery stalks
3 pounds russet potatoes, peeled and chopped (I left a little skin on)
3 large carrots, peeled and chopped
1 rutabaga, peeled and chopped
1 T flour
1 can of Guinness (14.9 oz can)
2 C chicken broth and 2 cups water
1 t Dijon mustard
1 bay leaf
1 t black pepper
2 t paprika
2 t agave syrup
A few dashes of Worchester sauce

Heat olive oil in a large soup pot and add celery and carrot. Cook until softened and beginning to brown, about 10 minutes. Add potatoes and rutabaga. Add flour to the mixture and stir to coat. Cook for 2 minutes. Pour in Guinness and stir well. Add broth and water and the remaining ingredients; bring to a boil. Reduce heat and simmer uncovered until all vegetables are tender, about 30 minutes.

By: K2


Almond, Dill and Lemon Crusted Fish with Spinach

Zest of one lemon
½ C almonds, coarsely chopped
3 T finely chopped fresh dill
Olive oil
Salt
Pepper
About 1.25 to 1.5 pounds cod
4 t Dijon mustard
1 pound baby spinach (next time try chard)

Preheat oven to 375 degrees. Line a baking sheet with wax paper and spray it with olive oil. Combine lemon zest, almonds, dill, about 1 tablespoon oil, salt and pepper in a small bowl. Place fish on the prepared baking sheet and spread each portion with mustard. Divide the almond mixture among the portions, pressing it onto the mustard.

Bake the fish until opaque in the center, about 7 to 9 minutes, depending on thickness. In the meantime, heat the remaining olive oil in a sautee pan. Stir in spinach (in batches) and add a little salt and pepper. Cook until the spinach is just wilted. Cover to keep warm. Serve the fish on top of the spinach.

From: EatingWell with a few modifications


Roasted Pear Salad with Pecans and Pomegranate Seeds

Olive oil
Pears, slightly under ripe; halved, cored and cut into slices
Bitter greens, any combination, such as baby arugula, endive, escarole, frisee, dandelion greens, etc.
Blue cheese
Pomegranate seeds
Toasted chopped pecans (no salt)
Sourdough bread, cut into crouton size cubes
Dijon mustard
Maple syrup
Cider vinegar

Heat oven to 350. Toss pears with olive oil and spread out on a baking sheet. Cook for about 10 minutes. Don’t let them get mushy. Take out and let cool.

Turn oven down to 325. Place bread cubes onto a baking sheet. Spray with olive oil. Bake for about 10 minutes. Watch so they do not burn. Take out and let cool.

Wash and spin your selection of greens (chop when necessary). Dressing: olive oil, small amounts of Dijon mustard, maple syrup, and cider vinegar. Mix well.

Place greens into a bowl. Add dressing and mix. Place greens into low bowls to serve. Let people add their desired amount of pecans, pomegranate seeds, croutons and blue cheese.

By: K2


Baked Pasta with Tuna, Spinach and Artichokes

1 pound short tube pasta
1 bottle grilled marinated artichokes, drained, chopped
1 bag frozen spinach, defrosted – squeeze out water
1 can of yellow fin tuna in olive oil
Bread crumbs
Olive oil
1 to 1.5 C coconut milk beverage or almond milk + 2 T potato starch (or corn starch) + pepper
Dried tarragon

Cook pasta according to directions; drain. In a bowl mix in artichokes, spinach and tuna. Pour the coconut milk slurry over and mix well. Place in a casserole dish. Sprinkle with bread crumbs, spray on some olive oil and sprinkle tarragon on top. Bake at 350 for about 20 minutes.

By: K2


Danish Style Sandwich (open face)

Artisan rye bread
Smoked salmon
Butter lettuce
1 seedless cucumber, peeled and sliced thin
Light sour cream (about ¼ C)
Fresh dill, chopped fine
Pepper
Capers (optional)

Cucumber salad:
In a bowl place cucumbers, some sour cream, dill and a little pepper. Stir together.

Sandwich:
Place salmon on bread, followed by cucumber salad, butter lettuce and some capers if desired. I served them with beet salad and Cape Cod potato chips.

By: K2