- Brush 1 tbsp oil over slow cooker base. Line bottom of slow cooker with parchment paper.
- In a large bowl, whisk together eggs, cream, garlic, oregano and red pepper flakes. Season with salt and pepper. Set aside.
- Layer half of the arugula, peppers, red onion and goat cheese in the slow cooker. Repeat layers. Drizzle remaining oil over top. Pour egg mixture over vegetables and cheese.
- Cook, covered, on Low for about 2 1/2 hours or until egg is firm but still slightly jiggly in center. Let stand for 5 minutes. Garnish with pine nuts (if using).
Tip: Substitute baby spinach for arugula if desired.
- Slice baguette in half lengthwise; spread pesto over cut sides. Layer arugula, figs, Serrano ham and cheese over bottom half; cap with top half of baguette. Cut crosswise into 4 portions.
- Preheat panini press according to manufacturer’s instructions. Grill sandwiches for 4 to 5 minutes or until baguette is toasted and cheese melts.
Tip: Add a drizzle of honey to sandwich if desired.
- Heat oil in saucepan set over medium heat; cook onion, carrot, celery and garlic for 4 to 6 minutes or until slightly softened.
- Stir in vegetable broth; bring to boil. Stir in asparagus, escarole, peas, 1/4 cup pesto, salt and pepper; return to boil.
- Reduce heat to simmer; cook for 6 to 8 minutes or until vegetables are tender. Sprinkle with parsley. Spread remaining pesto over toast; serve with soup.
Tip: Substitute spinach or kale for escarole if desired.
- Cook pasta according to package directions; drain, reserving 1/4 cup cooking liquid.
- Meanwhile, in blender, purée pesto, avocados, olive oil, lemon juice, salt and pepper until smooth.
- Toss together pasta, reserved cooking liquid and avocado mixture until well coated. Add cherry tomatoes and chives; toss gently.
Tip: Garnish with lemon zest if desired.
- Preheat oven to broil.
- Place butternut squash on a greased baking sheet and broil for about 10 minutes until just softened, not browned.
- While the butternut squash is in the oven, place extra virgin olive oil in a 10 inch oven-safe skillet over medium-high heat.
- Add shallots and sauté for 2 minutes until softened.
- Add the mushrooms to the skillet, toss with the shallots and cook for 5-7 minutes until softened and water has cooked off.
- Add the butternut squash from the baking sheet to the skillet.
- Season with salt and pepper to taste.
- Add the thyme and rosemary and toss to combine.
- Whisk the eggs, egg whites and almond milk together in a medium bowl.
- Pour the egg mixture into the skillet and let cook for about 5 minutes on the stove top until the edges are set.
- Transfer the skillet to the oven and broil for 5 minutes until middle is set and edges are starting to turn golden.
- Remove from oven, let cool a few minutes before slicing.
- Serve with cranberry sauce if desired.
Inspired by Running to the Kitchen
- Preheat oven to 350˚F. Thinly slice artichoke; place in small bowl. Add 1 cup water and vinegar (to prevent artichoke from browning.)
- Heat 2 tbsp olive oil in large skillet set over medium heat; cook shallots and garlic for 1 to 2 minutes or until slightly softened. Drain artichoke slices well; add to pan along with asparagus, half of the salt and pepper, and chili flakes. Cook for 3 to 5 minutes or until vegetables are tender-crisp. Stir in spinach, mint, parsley and basil until well coated. Remove from heat.
- Beat together eggs, milk, Parmesan and remaining salt and pepper; stir in vegetable mixture.
- Heat remaining oil in 10-inch ovenproof, nonstick skillet set over medium heat. Pour egg mixture into skillet; cook for 3 to 5 minutes or until eggs start to set around edges.
- Transfer to oven; bake for 10 to 15 minutes or until eggs are set. Turn out onto cutting board and cut into wedges.
Tip: Sauté 1/4 cup diced pancetta, ham or salami along with veggies if desired.
- Bring 3 cups water to boil in saucepan; add farro and 1/2 tsp salt. Reduce heat to medium-low; cover and cook for 25 to 30 minutes or until tender but still firm. Drain well.
- Meanwhile, heat oil in large skillet set over medium heat; cook zucchini, lemon zest, remaining salt and pepper for 3 to 4 minutes or until zucchini starts to soften and brown.
- Stir in peas and cook for about 2 minutes or until tender or thawed. Stir in farro and pesto; cook for 3 to 5 minutes or until well coated and heated through. Drizzle lemon juice over top.
Tip: Substitute freekah or barley for farro if desired.
- Spread refried beans over one side of each tostada; set aside. Heat half of the oil in nonstick skillet set over medium-high heat; crumble in sausage. Cook for about 5 minutes or until browned. Using slotted spoon, transfer to paper towel–lined plate. Wipe skillet clean. Scatter cooked chorizo over beans. Keep warm in 200°F oven.
- Heat remaining oil in same skillet; cook eggs, one at a time, for 3 to 5 minutes or until egg whites are set and yolks are cooked as desired. Sprinkle with salt and pepper. Arrange eggs over chorizo.
- Top with avocado, salsa and cheese. Spoon sour cream into resealable plastic bag and cut off one corner to make small hole. Drizzle sour cream over each tostada. Garnish with cilantro. Serve with hot sauce.
Tip: Also delicious with shredded Cheddar or Pepper Jack cheese.
