simple spring asparagus with olive oil fried eggs

Spring is finally here in the Northeast, and organic asparagus is popping up in the produce section. 

Pair that with me wrapping up Mark Hyman MD's 10-Day-Detox, making a real effort to eat super healthfully and fill my plate with nourishing whole foods, and you've got my recent favorite: olive oil fried eggs over broiled asparagus. 

The recipe is quick and easy… but not one my children have warmed up to yet. So, on nights when I want this for dinner, I pull one of my homemade freezer meals out for them, like baked taquitos, chili, or power green pesto.

When my husband first saw me making this he announced that "there's no way I am eating all of that asparagus" and "is that all we are having?".

Note that he later proclaimed the meal, "really good" and "more filling than I thought it would be". 

The trick is to get really good eggs. If you have chickens or a farm near you, lucky you. I don't, but I did find Happy Eggs at our local market… and they happened to have a deal where you got 1/2 dozen eggs if you bought some amount of groceries, making dinner almost free! {Except for the exorbitant bag of speciality foods I purchased in order to get the free eggs… this is the sort of logic that drives my husband nuts.}

Anyway, back to our simple springtime recipe. You can absolutely roast/broil the asparagus ahead of time. I did this earlier in the afternoon when I was waiting on the school bus, then I just left it out on the counter {at room temp} so it was good to go when I came home from baseball, tennis and tae kwon do chauffeuring. 

When we got home, I warmed about 1 1/2 - 2 Tablespoons olive oil over medium heat and fried the eggs until the whites were fully set, and the yolks would still be runny. {You can fry your eggs longer if you don't like the yolks runny. Of course, be mindful if salmonella is of concern to you.}

I served our eggs and asparagus with a side of the pickled red onion that I had leftover from Day 1's dinner from the 10 Day Detox (which was Roasted Salmon with the Onion Relish; that's my amazon affiliate link). If you're not doing the detox and/or don't have any of the relish leftover, you could also serve it with some jarred artichoke tapenade, a sprinkling of shredded Parmesan, some lemon zest, or crumbled cooked bacon. Or you could just serve them as is. If you leave your yolks a little runny they become a decadent sauce over the asparagus. 

Olive Oil Fried Eggs over Asparagus
(serves 2 as an entree)

• 1 1/2 lbs asparagus (usually 1 large bunch)
• olive oil
• 4 eggs
• sea salt and pepper, to taste
• optional accompaniment(s): pickled onions, artichoke tapenade, lemon zest, Parmesan, bacon

Snap the tough bottom end of asparagus spears. Line them up, single layer, on a lightly oiled rimmed baking sheet. Sprinkle asparagus with sea salt and pepper. Broil until asparagus is tender and lightly charred, about 6-8 minutes, shaking tray and/or flipping asparagus at halfway point. Asparagus can be made ahead, and served room temp, or chilled. Divide asparagus between two plates.

In a fry pan, warm olive oil over medium heat. Crack eggs into pan, sprinkle with sea salt and pepper, and cover for about 2 minutes. Remove lid, and continue to cook eggs until whites are completely set and yolk is set to desired firmness. (For runny yolks, this will be another 2-3 minutes… longer if you want your yolks set too.) Transfer two eggs per plate, placed on top of your asparagus. Drizzle with cooking oil, if you'd like. Serve with pickled onions, or any other choice of accompaniment for extra flavor, or simply enjoy as is.  Enjoy for breakfast, brunch, lunch or dinner. 

mozzarella and kale pesto grilled cheese

Remember all of that power green-almond pesto I made a few weeks back?

Well, a small tub of it it became a super easy, total hit dinner the other night.

LaBrea whole wheat bread + a thick spread of my kale-almond pesto + some fresh mozzarella. Laid each sandwich on a rimmed baking sheet and baked them in a 375 oven until golden brown and crispy on the outside {flipping halfway}.

Served with a cup of store-made Zucchini Soup I picked up at our local market. Bliss. Everyone loved it. So easy. Nourishing. Delicious. My recipe for power green-almond pesto is here, kale-walnut pesto is here, and there is an easy pesto recipe included in the Stock Your Freezer in a Snap program too.

{leftover} stuffing fritters

A few days after Thanksgiving, I opened the fridge and found: a few cups of leftover stuffing, about one cup of leftover mashed potatoes, another 1/2 cup or so of leftover artichoke dip and three eggs. First reaction: what are we going to have for breakfast?! Then, after another look I realized we had the makings of soon-to-be-named: stuffing fritters.

{Leftover} Stuffing Fritters
(makes 4+ generous servings)

3 cups of leftover stuffing
1 cup leftover mashed potatoes + 1/2 cup leftover artichoke dip*
3 eggs
1-2 Tablespoons olive oil to fry
optional: leftover cranberry sauce or gravy as a topping

Heat fry pan over medium heat. In a mixing bowl, combine stuffing, mashed potatoes and eggs, until blended. Drizzle frypan with olive oil. Drop spoonfuls of batter into olive oil and fry until warmed through and crispy on the outside. Serve warm with leftover cranberry sauce {sweet} or gravy {savory}.

* or you could make them with 1 1/2 cups mashed potatoes... or leftover sweet potatoes...

homemade turkey broth

As we head into a brand-spanking new week, and you clean the remnants of Thanksgiving out of your fridge, don't toss those turkey bones. Whether you set aside time today, or freeze the bones for a lazy day ahead, you can use them to make a rich, nutrient-dense bone broth.

I made my big pot of homemade bone broth today. Since it was going to be simmering for a few hours, I spent the day by the fire, and played catch-up around the house.

The recipe {which you can find here} is so, so good. And it's so easy. It does take time, but why not give yourself the gift of a quiet day at home?

Trust me. It's worth it.

shaved Brussels sprout salad + lemony Brussels sprout-spinach saute

I have such a crush on this salad. First inhaled enjoyed while sitting in the company of a couple girlfriends outside at Cava, it was the one dish I craved over and over this past summer. I never had to think before I ordered: first their fresh Brussels sprouts with a small crispy risotto cake followed by a second appetizer of artichokes + ricotta salata + shaved onion+ jalapeños + some decadent aioli. And a glass {or two or three} of Gavi di Gavi. As Fall moves in, I miss those carefree al fresco dinners with dear friends, laughing on Cava's front patio, well into the evening...

And so, of course I wanted to recreate this deliciousness at home.

My local market, Walter Stewart's, is now carrying shaved Brussels sprouts, making this salad easier to make than you can imagine. Like, as in a two minute salad. I've also spotted bags of shaved Brussels sprouts at Trader Joe's. It is ridiculously simple to make, but the earthiness of the truffle oil gives it a sophisticated, rich taste. 

Shaved Brussels Sprout Salad

(makes 6-8 servings)

4 cups (or 12 oz.) shaved Brussels sprouts

1 or 2 lemons, zested and juiced

1/4 cup olive oil

1 Tablespoon black truffle-infused olive oil

salt and pepper, to taste

Toss everything in a bowl. The heartiness of the Brussels sprouts make this a perfect make-ahead salad. It may be stored in the fridge for 2-3 days. In fact, I think it's even better day two. 

So, then, let's say you make this salad on a Thursday, and come back from a whirlwind weekend on a Sunday. Not that excited to launch back into reality and go to the market, you open the fridge and find a small amount of this salad + a bag of organic baby spinach. This, my friends, is the beauty of this salad. While it's amazing cold... it might even be better warm!!

Lemony Brussels Sprout-Spinach Saute
(makes 4 servings)

about 1/2-3/4 cup Brussels sprout salad
about 2 cups fresh organic baby spinach, chiffonade (thinly sliced into strips)
optional: extra olive oil or lemon juice

Heat a fry pan to medium-high. Saute Brussels sprout salad and spinach for a few minutes until spinach wilts. Serve warm. 

grilled cheese sandwiches with savory roasted apples + roasted sweet potato wedges

Last night, I made a dinner so good that even the babysitter asked for the recipe.

It started with (leftover) savory roasted apples. Each month, I am hired to create a recipe for our local market, Walter Stewart's. In addition to running into a handful of friends every time I shop there (making grocery marketing a-- dare I say it, fun-- social outing as well as a necessity!), I agree to do this because I know the family-owned market takes pride in stocking and showcasing seasonal-- and often local-- ingredients.

This month, I whipped up a batch of savory roasted apples to highlight local apples. It was a variation on a recipe I concocted back in 2011, when we had a glut of apples from a weekend apple-picking adventure, and I was trying to use them up in every possible form. This super easy side dish has now become one of our go-to's in the Fall because it's so easy, and my children LOVE it. (Another favorite apple side is Cider-Braised Cabbage and Apples.)

OK, so back to the sandwiches! As you all know if you read my blog, I've kind of been a cooking maniac this week, squeezing all of the recipes that will be spread over my 3-week Kitchen Coaching Program into a few days of testing them all-- and then some that didn't make the cut-- one more time before a test group of busy parents gives them a whirl. (They get 3 weeks to leisurely stock their freezers... I gave myself 2 days.) So, you'd think that I would have just hauled one of those meals out of the freezer for the sitter and kids to enjoy while I was at Middle School Parent's Night, but no....when I opened my fridge and saw a big bowl of leftover savory roasted apples, I knew I should use them up. And so, it was the incarnation of a gooey, sweet and savory sandwich...

And they were a hit.

I assembled them before running to pick up at after school activities, then baked them in 10 minutes so they were ready when the sitter got there.

Grilled Cheese with Savory Roasted Apples

(makes 4 sandwiches)

8 slices of your favorite bread
16 slices of your favorite cheese (I made 1/2 with brie and 1/2 with a smoked cheddar)
1 cup savory roasted apples
non-stick baking sheet

Preheat oven to 400. Place 1 slice of cheese on each slice of bread. Top with about 1/4 cup of savory roasted apples. Then, place another slice of cheese and second slice of bread on top of that. Bake for 5-7 minute, then flip, and bake for another 5-7 minutes, until bread is toasty and cheese is melted. Serve warm or room temp.

I also had a sweet potato in the pantry, so as a side dish, I quickly made:

Roasted Sweet Potato Wedges

(serve 4)

1 large sweet potato
canola oil spray
cinnamon
chili powder
cumin
salt & pepper

Preheat oven to 400. Cut sweet potato (skin on or off, your choice) into 1" wedges. Spray rimmed baking sheet with a bit of canola oil, place a single layer of sweet potatoes on baking sheet, sprinkle with spices, salt and pepper. Give the baking sheet a shake to distribute everything a bit more evenly. Roast for 10 minutes, turn the wedges over, and roast another 10 minutes. Sweet potatoes should be fork tender, meaning a fork pierces the sweet potatoes easily. Serve warm. 

Like I said, the meal was a total hit. So much so that the sitter asked for the recipe before she went home! Hope your family enjoys this casual Fall dinner as much as mine did.

my favorite Mexican-inspired recipes for Cinco de Mayo (or any day!)

Sunday is.... May 5th!

Cinco de Mayo!

A perfect excuse to make a big batch of enchiladas. (As if you needed one.)

{Insert the sounds of a mariachi band.}

My go to enchilada recipe is here, and it is totally adaptable-- make it with your favorite veggies or meat. Really, whatever you have on hand! 

You can watch me making a batch here in this video.

Make sure to make a BIG batch, because these enchiladas freeze perfectly!

Another great Mexican-inspired option would be my vegetarian tacos. I have heard from many parents, that when their kids have the chance to "make-your-own" they are apt to try a little of this and a little of that. Turning any meal into a fun game of getting as many colors as you can on to your plate is a challenge lots of kids enjoy.

On the appetizer front, my salsa baked goat cheese dip is creamy and decadent tasting. Perfect for a casual weekend gathering, served alongside tortilla chips and veggies.

It's really simple to make, and everyone loves it!

Another easy appetizer idea would be jicama with lime juice and a sprinkling of chili powder. Light and crisp, this is a fresh and healthy option. My kids love jicama, so I set some aside when I am chopping to pop into lunch boxes, have for snack, etc. Not sure of exactly what you're shopping for? I've included a photo of jicama here. Some markets sell it already peeled and chopped, in which case, it would like like a little container of the spears pictured above.

Another favorite jicama recipe is this salad with mango, jicama and a lime vinaigrette. I had forgotten how much I love this salad until I just reposted it. Definitely making this soon.

A great make-ahead option is this jicama, black bean and corn salad. It gets even better after the flavors have melded a day or two. 

And speaking of black beans, these citrus-infused black beans are so, so good!

Leftover beans can easily become this colorful dinner later in the week.

And, last but certainly not least, cilantro-roasted veggies are delicious warm or room temp. 

I "re-purpose" any leftovers in scrambled eggs, frittatas (watch a frittata video here if you'd like), on salads, added to a grain side. 

That's quite a round-up of simple, colorful Mexican-inspired recipes. Hope everyone has a fabulous weekend ahead. Let me know what you whip up!

the red streak continues!

The red streak continues, though I'm totally losing steam... tonight I gave in to their backseat pleas on the way home from igloo building and paddle tennis, and detoured to Station Eats in town, letting the tomato and ketchup on their burgers count as the "red" part of dinner. Hey, as long as the judge is on board with that, then cool. Okay, so what else have I been serving up? A red frittata made with roasted peppers + sun-dried tomatoes, onion, bacon and cherry tomatoes ({drum roll} with enough leftover + some protein pancakes, so Mon/Tues breakfast are taken care of. Giddyup.).

Pre-sledding lunch was some of the beef ragu from the night before re-purposed as mini pizzas: toasted whole wheat English muffins topped with warm sauce + mozzarella + roasted pepper, then popped under the broiler. A comforting winter lunch made in 5 minutes...

Then, last night we were going out, so I made them {always wildly exciting for some reason} "breakfast for dinner": bacon (from the dip I was making) + red apples + half an egg and cheese on a whole wheat English muffin + some organic yogurt topped with granola.

If you have red ideas to get me through the next 12 meals, please leave me a comment. Or better yet, tell me where I can pick it up in town!

red breakfast for Valentine's (or cozy snow days): protein pancakes with creamy strawberry syrup

Remember the strawberry cream cheese I whipped up a few days ago? Well, it made a lot. A lot more than we were going to spread on sandwiches and English muffins this week... so yesterday, it moonlighted as a sweet dip for fruit (as is, no doctoring up needed, though one commenter on the FB page said she'd add "fluff" to it... which probably would be decadent and delicious. Shh, don't tell my kids that's even an option. They won't miss what they've never had.)

Today, I swirled in a little local maple syrup, warmed it a bit, and it became a delicious topping for our protein pancakes. So simple: cream cheese pulsed in the Cuisinart with thawed organic strawberries + a bit of maple syrup = creamy strawberry syrup!

Those of you who have made my protein pancakes know they are so easy, and are a perfect make-ahead breakfast. We usually make a big batch over the weekend, enjoying them that morning, and then have some at-the-ready for school days ahead. Today's "red" breakfast" also featured the crowd-pleasing Mamacat Q Tea's "Ruby Slipper" tea... and some eating with our hands. I'm picking my battles these days...

5th day of (pre-Valentines) red foods

pinwheels made with Maria and Ricardo's multi-grain tortillas + strawberry cream cheese + sliced fresh organic strawberries

I've made it (with bright red flames trailing me) through Day 5 of the "all red foods until Valentine's Day" challenge my younger son threw my way. So, that's about 10 meals down and (errrr), 18 to go. You'll see there was-- and will probably continue to be-- a lot of "re-purposing" of red foods so I can continue to come up with 3 meals/day... and not spend a lot of time in the kitchen. My little one was somewhat shocked to see another red breakfast (and maybe a little bummed because he just wants cold cereal). 

snow day from school, so lunch was at home: a Whole Foods frozen Stracchino and Arugula pizza doctored up with some cherry tomatoes to make it "red" + some of the strawberry cream cheese used as a dip for organic berries and red apple slices + a Tate's chocolate chip cookie

and for dinner: my go-to Beef Ragu (earthy, rich and comforting + it freezes perfectly, so make a big batch when you make it) over Tinkyada brown rice spiral pasta... with red wine