1/4 t chili and garlic smoked sea salt (or sea salt)
1 T olive oil
1 C cheese, grated
coleslaw
Instructions
Combine seasonings. Toss potatoes with 1/2 T olive oil and half of seasonings. Bake at 375F for 35 minutes.
Heat pan. Add olive oil. When hot, add onion, bell pepper, and remaining seasonings. Cook for 5 minutes, over medium heat, stirring occasionally. Add garlic, and beans, and cook for 2 minutes. Add soup and cook 3 minutes more, stirring often.
Divide the potatoes into two piles and top with bean mixture and then cheese. Bake 3-5 minutes, or until cheese is melted.
Pre-heat oven to 350F. Slice chicken almost all the way through, lengthwise, creating a flap. Stuff with 2 pieces of gruyère and 1 piece of prosciutto. Close flap and spread the top with dijon, a sprinkle of salt, pepper, paprika, and flour.
Grease a 9×13 baking dish. Pour in water. Place chicken in pan, mustard side up.
Bake for 45 minutes. Sprinkle with parmesan and bake 15-20 minutes more (or until chicken reaches 175F).
1/2 to 1 C cheese, grated (creamy jack and cheddar)
Instructions
Pre-heat oven to 350F. In an ovenproof skillet, cook beef. Drain (wipe out pan, if desired) and set aside. Add olive oil to skillet and let it get hot. Add all veggies and seasonings except mustard greens and garlic. Cook over medium heat for 10 minutes, or until veggies are tender.
Whisk cornstarch with water, dijon, balsamic vinegar, and garlic. Pour over veggies. Stir in beef and mustard greens, and cook for 10 minutes over medium-low heat, stirring occasionally. If the liquid evaporates too much, add more water.
Remove from heat. Taste, and adjust seasonings if needed. Spread the meat and veggies evenly in the pan (if you weren’t cooking in an oven safe skillet, now’s the time to transfer to a greased, ovenproof dish.) Cover meat mixture with mashed potatoes. Top with cheese and sprinkle with smoked paprika.
Bake at 350F until the potatoes are hot (165F) and cheese is melted. With fresh, hot mashed potatoes, it should only be 10-15 minutes. With cold potatoes, it could be about 30-40 minutes (at least it was for me!).
Notes
Individual pies would also be a fun idea, especially for a dinner party! Great with a simple Green Salad, or Coleslaw. * To roast garlic: Slice the top off a head of garlic. Drizzle with olive oil and wrap in foil. Bake at 350F for 45-60 minutes. Once it’s cool, squeeze garlic from skin.
It’s 2013! It’s a New Year! We all have plans, ideas, resolutions. We, like many of you I’m sure, missed our Abundant Harvest Organics boxes over the break. I’m so glad our produce drawers are full once again so we can get back into our lifestyle of healthy eating!!
This is a special episode, because it’s my 50th!! That’s a big number and I’m excited. I’ve loved doing this show for you. I hope you’re learning, laughing, enjoying, and eating along with me!
I hope you try this rather yummy dish. It’s perfect for any meal. But, I think it would be awesome at a brunch with family or friends. You can use any kind of bread that you want. To make it a bit healthier, I’d go with a whole grain, whole wheat bread. But, I had some stale French bread, so that’s what I used. It’s a great way to use the greens that are so good for you, and are in season right now. (If you need another way to use greens, my brother gave me his recipe for Green Smoothies. They are delicious and full of healthy ingredients.) I used ham, but bacon would also be amazing (cooked then crumbled over top when serving). Another option would be to omit the meat altogether and add some more almonds when serving, for some lean protein.
This dish comes out super bright green. Kinda like the Incredible Hulk. I like green.
I hope your new year has been wonderful so far! And, I’m glad you’re here! Thanks for being a part of my first 50 episodes!!
1 to 1 1/2 C cheese, grated (I used Creamy Jack Cheese)
pinch fennel pollen
1 t olive oil
10 thick slices of bread (I used a stale loaf of French Bread)
5 slices ham, quartered
roasted almonds, chopped (for topping)
Instructions
Pre-heat oven to 350F. In a medium bowl (if using a hand blender), or a food processor, or a blender, blend spinach/kale/collard greens, garlic, eggs, milk, dijon, onion, seasonings, and 1/2 C cheese (I blended up the greens in the chopper attachment of my KitchenAid hand blender first, then transferred to the bowl).
Grease baking dish with olive oil - even on the sides (at least part way up). Soak bread slices in egg mixture. Place in baking dish, overlapping each slice with the next one (if desired). If there is any extra egg mixture, add more to each slice. Top each slice with two pieces of ham.
Bake covered for 30 minutes. Uncover, top with remaining cheese, and bake uncovered for 15 minutes more (or until it reaches 160F).
Let it rest for about 10 minutes before serving.
Top with a drizzle of cream and some almonds (a dollop of Greek yogurt would also be good!).
Simple: bell peppers, sauce, and cheese. Done. Eat some pizza.
Ingredients
1 bell pepper, thinly sliced
1 C finely grated cheese (I used a mixture of cheddar and Gruyère)
3 T tomato paste
1 T balsamic vinegar
1-2 T water
pinch salt
1 T garlic infused olive oil (or just regular olive oil)
1 t olive oil
1 pizza crust (I used French bread dough, after it had gone though its first rise)
Instructions
Grease baking sheet with 1 t olive oil. Spread out dough. Bake at 450F for 7 minutes. Remove from oven. Using a spatula, gently unstick from pan, if it’s stuck.
Mix together tomato paste, vinegar, salt, water (use just a bit to start), and remaining olive oil. Spread sauce on crust. Top with peppers and cheese.
