Kale Egg Cups!

olive oil spray
large kale leaf, stalk removed
egg
black pepper
shredded Parmesan cheese

Steam kale in the microwave for 1 minute.  Spray ramekin with olive oil and line with kale leaf.  Crack an egg into each kale cup.  Top with pepper and cheese and bake at 375 degrees for 18 minutes or until whites are set/

Rhubarb Muffins!

3/4 c. brown sugar
1/2 c. oil
1 egg
1/2 c. milk
1 t. vanilla
1 1/2 c. flour
1/2 t. baking soda
1/2 t. baking powder
1/2 t. salt
1 c. finely chopped rhubarb
1/2 c. chopped walnuts

Topping:
1/4 c. brown sugar
1/2 t. cinnamon
1/4 c. chopped walnuts

Combine brown sugar, oil, egg, milk, and vanilla.  Sift together flour, baking soda, baking powder, and salt.  Stir into oil mixture.  Fold in rhubarb and nuts.  Spoon into greased muffin tins 3/4 full.  Combine brown sugar, cinnamon, and nut topping.  Sprinkle over each muffin top before baking at 325 degrees for 30 minutes or until done.

Breakfast Pizza!

pizza crust
1/4 c. baby spinach
1/2 c. shredded mozzarella
5 thin slices of prosciutto
4 eggs
1 small tomato, diced
1 t. black pepper

Top pizza crust with spinach and mozzarella.  Arrange prosciutto across pizza, leaving 4 empty spaces for the eggs.  Crack eggs onto pizza and top with diced tomato and black pepper.  Bake at 450 degrees for 10 minutes, or just until egg whites are set.

Peach Prosciutto Salad!

5 c. baby spinach
2 peaches, sliced
5 thin slices prosciutto
1/4 c. shredded mozzarella
2 T. balsamic vinegar
1 T. olive oil
1 t. black pepper

Layer peaches, prosciutto, and mozzarella over baby spinach.  Whisk together vinegar, olive oil, and pepper to dress the salad.

Brunch Tacos!

2 corn tortillas
1/4 c. refried black beans
2 eggs
1 t. black pepper
shredded habenero jack cheese
shredded cabbage
chopped tomatoes
avocado slices
plain yogurt
Sriracha

Bake tortillas in a 400 degree oven until warm or crisp.  Fry eggs seasoned with black pepper in a gresased skillet until whites are set.  Spoon refried beans and an egg on each tortilla.  Top with cheese, cabbage, tomato, avocado, yogurt, and Sriracha.

Vegan Breakfast Burritos!

1 T. olive oil
2 small zucchini, diced
1/4 large red onion, diced
1 jalapeno pepper, seeded and diced
12 oz. extra-firm tofu, pressed and crumbled
1 T. cumin
1 t. garlic salt
15 oz. black beans, rinsed
1 tomato, diced
2 c. baby spinach, chopped
1 T. Sriracha
1/4 c. salsa
1 avocado, mashed
6 large tortillas

Saute diced zucchini, onion, and jalapeno in a large skillet until soft. Add crumbled tofu and season with cumin and garlic salt.  Add black beans, diced tomato, spinach, Sriracha, and salsa.  Stir until spinach is wilted.  Mash an avocado and spread on tortillas.  Spoon tofu veggie mix on each tortilla and roll up while tucking the ends in, burrito style.

Artichokes!

2 artichokes
4 c. water
2 T. lemon juice
2 garlic cloves, halved
1 bay leaf
1/2 c. Plain yogurt
2 T. Balsamic vinegar

Steam artichokes in a large pot with water, lemon juice, garlic, and bay leaf for 45 minutes or until tender.  Dip leaves in a mix of yogurt and balsamic.  Scoop out the fuzzy inside and eat the surrounding heart.

Southwest Salad!

1 head of Romaine lettuce, chopped
1 pt. cherry tomatoes, halved
1 cucumber, seeded and diced
15 oz. black beans, rinsed
2 avocados, pitted and diced
1 ear of corn, kernels cut and sauteed with olive oil and pepper
1/4 c. plain yogurt
2 T. barbecue sauce
1 t. Sriracha

Toss lettuce, tomatoes, cucumber, beans, avocado, and corn in a large bowl.  Mix together yogurt, barbecue sauce, and Sriracha to dress the salad.

Baba Ghanoush and Pita Chips!

3 medium eggplant, halved
2 T. olive oil
1 t. salt
1/4 c. tahini
2 T. lemon juice
2 cloves garlic, minced
1 t. cumin
1 t. cayenne
2 pitas, split and cut into wedges

Roast eggplant with olive oil and salt in a 350 degree oven for 1 hour.  Cool the eggplant and scoop out the flesh inside and discard the purple peels.  Puree eggplant with olive oil, tahini, lemon juice, garlic, and cumin.  Place pita wedges on a sheet pan and bake for 10 minutes at 350 degrees or just until crisp.  Serve baba ghanoush with pita chips.

Roasted Beets!

1 bunch of beets
2 T. olive oil
2 sprigs of thyme
2 T. balsamic vinegar
1 orange, juiced and zested

Cut off beet greens and roots.  Peel beets with a vegetable peeler and cut in half.  Roast with olive oil, thyme, and balsamic for 1 hour at 350 degrees or until tender.  Chop beet greens and saute with olive oil, thyme, vinegar, and orange juice.  Top beet greens with roasted beets and orange zest.

Guacamole!

2 avocados, halved and pits removed
1 lime, juiced
2 T. red onion, finely diced
1 tomato, finely diced
1/2 hot pepper, finely diced
2 T. cilantro leaves, chopped
Tortilla chips

Combine avocados, lime juice, onion, tomato, hot pepper, and cilantro and mash with a mortar and pestle.  Serve with tortilla chips.

Power Salad!

1 bunch kale, stalks removed and chopped
1 pt. cherry tomatoes, halved
1 c. shelled edamame, cooked and chilled
1 c. dried cranberries
1/4 c. sliced almonds, toasted
1/4 c. green onions, sliced

1/4 c. lemon juice
2 T. olive oil
2 T. red wine vinegar
1 t. black pepper
1 t. tahini

Toss kale, tomatoes, edamame, cranberries, almonds, and onions in a large bowl.  Whisk together lemon juice, olive oil, vinegar, pepper, and tahini and pour over salad to dress.

Hummus!

15 oz. chickpeas, drained and liquid reserved
1/4 c. tahini
1 lemon, juiced
3 cloves garlic, minced
1 T. olive oil
1 t. cumin
1 t. cayenne

Puree chickpeas, tahini, lemon juice, garlic, olive oil, and spices.  Add more chickpea liquid for smooth hummus.  Serve with vegetables or pita bread.

Margherita Pizza!

1 whole wheat pizza crust
1 c. basil leaves
1 T. olive oil
8 oz. mozzarella, sliced
2 tomatoes, sliced

Preheat oven to 450 degrees.  Grind basil and olive oil with a mortar and pestal until it makes a pesto paste. Spoon pesto onto a pizza crust and top with slices of mozzarella and tomato.  Bake on a pizza stone for 10 minutes or until crust starts to brown on the edges.  Garnish with additional basil leaves.

Corn, Blue Cheese, and Arugula Salad!

2 T. olive oil
1/2 red onion, sliced
2 c. corn kernels
1 t. red wine vinegar
1 t. black pepper
5 c. arugula leaves
4 oz. blue cheese, crumbled

Saute onion in olive oil until soft and browned.  Add corn, vinegar, and pepper, and cook until corn starts to brown.  Toss warm corn and onions with arugula and blue cheese in a large bowl until leaves start to wilt a bit.