Farfalle with Tomato, Arugula, and Feta!

8 oz. farfalle

4 c. arugula

1 pt. cherry tomatoes, halved

4 oz. feta crumbles

1 t. black pepper

Cook farfalle in boiling water until al dente.  Meanwhile, place arugula and tomatoes in a large colander. Pour cooked farfalle over arugula and tomatoes to drain pasta water, wilt the greens, and warm the tomatoes.  Once water is drained, combine with feta in a large bowl.  Season with black pepper.

Spinach and Mushroom Quiche!

1 T. olive oil

1 onion, sliced

8 oz. mushrooms, sliced

1 frozen pie crust

9 oz. frozen spinach, thawed and drained

4 eggs + 4 egg whites

2 t. black pepper

Saute onions in olive oil until softened.  Add mushrooms and 1 t. black pepper and cook until brown and soft and spoon into pie crust.  Meanwhile, Beat eggs and spinach in a large bowl.  Pour over pie filling and top with 1 t. black pepper.  Bake at 350 degrees for 50 minutes or until eggs are set.

Cobb Salad!

1 head of green leaf lettuce, torn into pieces

1 pt. cherry tomatoes, halved

8 oz. sliced black olives

8 hard-boiled eggs

1 avocado, diced

3 T. olive oil

3 T. red wine vinegar

1 T. brown mustard

Top lettuce with tomatoes, olives, eggs, and avocado.  Whisk together olive oil, vinegar, and mustard and drizzle over the top.    Makes about 3 large salads.

Pumpkin Black Bean Soup!

1 T. olive oil
1 onion, diced
2 cloves garlic, minced
1 t. cumin
1 t. cayenne
1 t. black pepper
15 oz. diced tomatoes
15 oz. pumpkin puree
15 oz. black beans, drained
4 c. water or vegetable broth
1/4 c. pumpkin seeds
Sriracha to taste

Saute onion in olive oil in a a large saucepan until soft.  Add garlic spices and cook for a minute more.  Add tomatoes, pumpkin, beans, and broth or water and simmer for 20 minutes.  Puree with an immersion blender to mash the beans and tomatoes and thicken the soup.  Meanwhile, toast pumpkin seeds in a toaster oven for a few minutes.  Sprinkle over a bowl of soup and garnish with a dash of Sriracha.

Poached Eggs with Greens!

1 T. olive oil

3 c. baby spinach or spring mix

1 t. crushed red pepper

2 eggs

1 t. black pepper

Saute greens in olive oil until slightly wilted.  Meanwhile, bring a large saucepan of water to a boil.  Crack each egg into a small ramekin and gently drop into boiling water, one at a time.  Cook until eggs are mostly set, then remove with a large slotted spoon and place atop wilted greens.  Top with black pepper.

Salsa Soup!

1 T. olive oil

1 onion, diced

2 cloves garlic, minced

1/3 c. quinoa

4 c. vegetable broth

15 oz. can fire roasted tomatoes with chiles

15 oz. can black beans, drained

1 c. frozen corn kernels

shredded cheese

sliced avocado

Saute onion in olive oil in a large saucepan.  Add garlic and cook for a minute more.  Add quinoa, broth, tomatoes, beans, and corn to the pot.  Cover and simmer for 15 minutes or until quinoa is fully cooked.  Top with cheese and avocado.