+ A buncha brussel sprouts, trimmed
+ Some olive oil
+ Salt
+ Lemon, halved (or some lemon juice)
Steam the sprouts until just tender. (I do this in a microwave, just put the sprouts in a dish with a bit of water, cover and heat for about 2 minutes.) Let them cool a bit, and then cut each sprout in half, lengthwise. Heat the olive oil in a large nonstick skillet over medium-high heat (not TOO hot!) Place the sprouts cut-side down in a single layer. Leave them for about 4 minutes until they are thoroughly and evenly brown. (The trick is to not stir or toss them but keep the heat high enough to brown them but low enough not to burn them. Keep an eye on them.) When they’re browned, flip each one and let the other side get some clolor, about three minutes or so. Remove them to a serving dish, drizzle them with olive oil and squeeze some lemon juice over each sprout. Yay!
1 white onion
1 butternut squash
Olive oil
Salt and pepper
Cumin
Coriander
Broth (chicken or veggie, take your pick)
Chop up the white onion. Peel and cut the butternut squash into cubes. Saute the onions in some olive oil until they’re soft and translucent, then add the squash and season well with the salt, pepper, cumin and coriander to taste. (You can even add a bit of curry or even some brown sugar, if you’re feeling creative.) When the squash starts to soften, add enough broth to cover everything and let it simmer till the squash is good and mushy. Puree the soup in a blender (in small batches) and adjust the seasoning. Garnish with a plop of sour cream and some chives and enjoy.
10 oz. lentils
4 oz. leeks, white part only, washed and minced
4 oz. celery, washed and minced
4 oz. carrots, washed and minced
1 onion
1 bay leaf
Salt and pepper
4 sausages, sliced and diced (vegan can work)
2 tbsp. butter
1 tbsp. cornstarch (OR 2 tbsp. flour)
Put the lentils in a stockpot and cover with 3 quarts of water. Bring to a boil. Add vegetables and seasoning, bring down to a simmer and cook for about an hour. Near the end of the cooking time, saute the sausages in 1 tbsp of butter. Add to the soup, along with the rest of the butter. In a separate container, dissolve the cornstarch in cold water, add the rest of the butter and stir slowly into the soup. This should thicken it. Finally, taste and correct the seasoning before serving.
Beat 5 eggs, then add 2 diced tomatoes, 1/2 diced onion, 1/2 cup feta and 4 slices cooked and chopped turkey bacon, plus salt and pepper to taste. Divide the mixture among 12 muffin cups coated with cooking spray and bake in 375 degrees in the oven until golden (about 11 minutes.) Store cooled frittatas in the fridge in individual bags, then microwave to eat when you have a busy morning.
