Spicy Garlicky Dandelion Greens

This dandelion green side dish is inspired by the way the Italians sauté their vegetables. Browned garlic takes it to another level, and this is great served with a fried egg for breakfast or added to pasta.

This dandelion green side dish is inspired by the way the Italians sauté their vegetables. Browned garlic takes it to another level, and this is great served with a fried egg for breakfast or added to pasta.  

  • Servings: 2
  • Difficulty: Easy
  • Print

Ingredients

1 Anchovy  

2 Tablespoon Olive Oil  

1 Teaspoon Chili Flakes  

3 Cloves Of Garlic Sliced  

 2 Bunches Dandelion Greens 

⅛ Cup Of White Wine  

Small Pinch Of Salt 

Directions

1.     Fill a large pot with salted water and bring to a boil.  

2.     Cut the stems from the leaves of the dandelions and save if you’d like. Add the dandelion greens to the boiling salted water and cook for 5 min. Transfer to a bowl of ice water. This cooking technique is called blanching, and it’s going to preserve the dandelions beautiful green color. Next, drain the dandelion greens, making sure to squeeze out all the water, and chop them.  

3.     In a medium sized sauté’ pan on high heat, add the olive oil. Once the olive oil is sizzling, add the anchovy, garlic, and chili flakes. Smoosh the anchovy gently with a wooden spoon, letting it permeate the olive oil. Cook until the garlic turns brown, and make sure you are constantly watching it. Garlic burns very easily.

4.     Add the white wine, and let it reduce by a teaspoon. Add in your chopped dandelion greens, a pinch of salt and give everything a good stir. Take it off the heat.  

Spaghetti Squash Fritters

These delectable fritters are great for an appetizer, a small pick me up snack or to pair with breakfast or dinner! Be sure to make extra, we are sure everyone will love them!

These delectable fritters are great for an appetizer, a small pick me up snack or to pair with breakfast or dinner! Be sure to make extra, we are sure everyone will love them!

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients

½ Spaghetti Squash

1 Shallot, Sliced Thinly

½ Cup All-Purpose Flour

½ Cup Grated Parmesan

2 Garlic Cloves, Minced

1 Egg, Beaten

1 Teaspoon Kosher Salt

½ Teaspoon Pepper

2 Tablespoons Olive Oil

 

Directions

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. Scoop out the spaghetti squash seeds. Sprinkle the flesh generously with salt and pepper and place cut side down on the prepared baking sheet. Roast for 40-50 minutes, until the squash is fork-tender. 
  3. Scrape the cooked squash into a strainer. Place a heavy bowl on top to press out as much liquid as possible and let it drain for 10 minutes. 
  4. Transfer the cooked squash to a mixing bowl, along with the shallot, flour, parmesan, garlic, egg, salt, and pepper. Combine until just mixed. The mixture will be wet. 
  5. Heat the olive oil in a large skillet over medium-high heat. Shape the squash mixture into patties about 2 inches in diameter and gently place in the skillet. Cook for 3-4 minutes per side, until golden brown and cooked through.

Pear, Brown Butter, and Hazelnut Tarte

This tarte is a simple and easy dessert to make for a dinner party or when you want to surprise the family with a tasty treat. Best enjoyed with a cozy cup of tea.

This tarte is a simple and easy dessert to make for a dinner party or when you want to surprise the family with a tasty treat. Best enjoyed with a cozy cup of tea.

  • Servings: 5
  • Difficulty: Easy
  • Print

Ingredients

1 Pound of Bosc Pears

1 Sheet of Frozen Puff Pastry

2 Tablespoon Butter

¼ Cup of Chopped Hazelnuts

¼ Cup of Brown Sugar, Plus ½ Tablespoon

¼ Teaspoon Salt

¼ Teaspoon Cinnamon

¼ Teaspoon Nutmeg

Directions

1.    Preheat the oven to 400 degrees.

2.    Defrost the puff pastry by leaving it out at room temp for around 15 min. Slice the pears into ¼ inch thick slices and chop the hazelnuts.

3.    Make the brown butter by adding butter to a pan on medium heat. Keep your eye on it, and give it a good swirl a few times. Once the butter starts to brown and smell nutty, take it off the heat.

4.    Transfer the browned butter to a mixing bowl, and add the sliced pears, ¼ cup of brown sugar and salt. Mix well.

5.    Place parchment paper on a sheet tray and grease with cooking spray or a little butter. Roll out the puff pastry over the sheet tray. Add the pears to the puff pastry, and reserve the leftover brown butter sauce. Sprinkle the chopped hazelnuts and pop it in the oven for 20 min. Once cool enough to touch, drizzle the leftover brown butter sauce.

Spicy Smashed Fingerling Potatoes

America’s most favorited root vegetable, the potato, is brightened with fresh herbs and cayenne pepper for a delicious bowl of potatoes. You can never go wrong with preparing this delicious side dish! It’s perfect for breakfast, lunch or dinner!

America’s most favorited root vegetable, the potato, is brightened with fresh herbs and cayenne pepper for a delicious bowl of potatoes. You can never go wrong with preparing this delicious side dish! It’s perfect for breakfast, lunch or dinner!

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients

1 Pound Fingerling Potatoes

2 Tablespoons Olive Oil

1 Teaspoon Cayenne

2 Tablespoons Chopped Mixed Herbs, Such As Oregano, Parsley, and Dill

Directions

  1. Preheat the oven to 450°F.
  2. Place a steamer basket inside a large saucepan with a cup of water. Place the potatoes in the steamer basket, cover the pot, and bring the water to a boil. Steam until the potatoes are fork-tender, 10-12 minutes.
  3. Drain the potatoes and cool for 5 minutes.
  4. Transfer the potatoes to a baking sheet. Smash the potatoes with a fork to ½-inch thick. Drizzle with the olive oil, cayenne, and a big pinch of salt. Roast for 25 minutes, or until crisp, flipping the potatoes after 15 minutes.
  5. Remove the potatoes from the oven and toss with the herbs.

Roasted Squash and Ricotta

These flavorful packed roasted squash and ricotta toasts are perfect for entertaining guests or as a delicious lunch! These are great to prepare for a girls night and pair it with a Riesling for a fall festive gathering!

These flavorful packed roasted squash and ricotta toasts are perfect for entertaining guests or as a delicious lunch! These are great to prepare for a girls night and pair it with a Riesling for a fall festive gathering!

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients

½ Pound of Zucchini

½ Pound of Yellow Squash

1 Tablespoon Olive Oil Plus a tsp

1 Teaspoon Garam Masala or Curry Powder

1 Teaspoon Turmeric

½ Tablespoon Maple Syrup

1 Cup Ricotta

1 Teaspoon Lemon Zest

1 Teaspoon Honey for Drizzling

Salt and Pepper To Taste

Directions

  1. Preheat the oven to 425.
  2. Dice the zucchini and squash into a small dice and place in a sized medium mixing bowl. Add the garam masala or curry powder, a tablespoon olive oil, maple syrup and a teaspoon salt. Give everything a good mix and transfer to a baking sheet lined with aluminum foil. Put the squash and zucchini in the oven for 25 minutes. Allow to cool a bit.
  3. While the squash and zucchini are roasting in the oven, in a small mixing bowl, mix ricotta, lemon zest, salt, and a teaspoon of olive oil.
  4. When the squash and zucchini has 10 minutes left in the oven, add a ¼ of a baguette sliced in half to a sheet tray and toast it in the oven.
  5. To assemble the toasts, cut the toasted ¼ baguette 4 ways, and smear each mini toast with the ricotta mixture. Top it with a tablespoon of the roasted zucchini and squash and drizzle with honey. Finish with salt and pepper to taste.

Whole Wheat Butternut Squash Muffins

A delicious fall sweet we are sure everyone will enjoy! Also it’s the perfect way to sneak some veggies and oats into your kids’ diet. If you cannot include cinnamon, allspice or ginger are both great alternatives.

A delicious fall sweet we are sure everyone will enjoy! Also it’s the perfect way to sneak some veggies and oats into your kids’ diet. If you cannot include cinnamon, allspice or ginger are both great alternatives.

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

½ Medium Butternut Squash, Peeled and Diced

1 Cup Whole Wheat Flour

¾ Cup Pastry or All-Purpose Flour

⅓ Cup Old-Fashioned Oats

½ Teaspoon Salt

1 Teaspoon Cinnamon

¼ Teaspoon Ground Cloves

1 Teaspoon Baking Soda

¼ Cup Canola Oil

¼ Cup Maple Syrup

1 Egg, At Room Temperature

1 Cup Regular or Almond Milk

1 Teaspoon Vanilla Extract

1 Cup Chopped Walnuts, Plus More For Topping

Directions

  1. Preheat the oven to 400°F.  Line a baking sheet with parchment paper. Grease or line a 12-cup muffin tin with cooking spray or paper liners.
  2. Place the butternut cut-side-down on the prepared baking sheet and pierce all over with a fork. Roast for 20-30 minutes, until very fork-tender. Remove from the oven and let the squash cool.
  3. Reduce the oven to 350°F.
  4. In a mixing bowl, whisk together all of the flour, oats, salt, cinnamon, cloves, and baking soda.
  5. Scrape the butternut squash into a separate mixing bowl and whisk in the oil, maple syrup, egg, milk, and vanilla fully combined.
  6. Fold the wet ingredients into the dry ingredients, along with the walnuts, until just combined.
  7. Divide the batter evenly between the muffin cups, top with more walnuts if you like, and bake for 20-22 minutes, until a toothpick in the center comes out mostly clean. Cool for 5 minutes in the pan, then finish cooling on a wire rack.

Roasted Lemon-Garlic Fingerling Potatoes

A perfect side dish or just something to snack on. Adding the lemon gives the potatoes a nice refreshing taste!

A perfect side dish or just something to snack on. Adding the lemon gives the potatoes a nice refreshing taste!

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

1 Pound Fingerling Potatoes, Halved or Quartered if Large

2 Tablespoons Olive Oil

¼ Teaspoon Garlic Powder

1 Lemon, Juiced and Zested

1 Teaspoon Kosher Salt

½ Cup Shredded Parmesan Cheese

Fresh Parsley, for Garnish

Directions

1.   Preheat the oven to 450°F.

2.   Toss the Potatoes with the Olive Oil, Garlic Powder, Salt, and Pepper on a sheet pan. Roast for 10 minutes, toss, and roast for another 5-10 minutes, until crisp.

3.   Toss the Potatoes with the Lemon Zest and Cheese on the sheet pan when they’re still hot. Sprinkle with Parsley.

Dandelion Greens on Toast

Ditch the Avocado Toast one Morning and give Dandelion Greens on Toast a try! It might just become one of your favorite breakfast options!

Ditch the Avocado Toast one Morning and give Dandelion Greens on Toast a try! It might just become one of your favorite breakfast options!

  • Servings: 2
  • Difficulty: Easy
  • Print

Ingredients

1 Bunch Dandelion Greens

1 Tablespoon Unsalted Butter

4 Pieces Toasted Bread

4 Eggs

Red Pepper Flakes

Salt, to Taste

Directions

  1. Trim the tough stems off the greens and slice into 3-inch pieces.
  2. Bring a large pot of well-salted water to a boil. Submerge the greens into the boiling water for 1 minute. Drain and run under cold water to stop the cooking process, or submerge in an ice water bath. Squeeze the greens to remove as much water as possible.
  3. Toast the bread.
  4. Heat a large skillet over medium heat with the butter. When the butter melts, add the garlic and stir-fry until fragrant, about 30 seconds. Add the greens, toss, and push to one side of the pan.
  5. Make sure there’s enough butter in the empty side of the skillet, then crack in the eggs and cook until the whites are set and the yolk is still runny.
  6. Butter the toast, top with dandelion greens and an egg. Sprinkle with salt and red pepper flakes.

Roasted Broccoli Cheddar Quiche

For all you Quiche Lovers, this savory and scrumptious delight is perfect for breakfast or lunch. A great alternative to those same old same old breakfast choices. Switch out the cheddar with some other delectable cheeses to add some more variety. Enjoy! A Rich and Savory meal that is versatile and great for any occasion! The Roasted Broccoli Quiche is a Beautiful dish to bring to any table.

For all you Quiche Lovers, this savory and scrumptious delight is perfect for breakfast or lunch. A great alternative to those same old same old breakfast choices. Switch out the cheddar with some other delectable cheeses to add some more variety. Enjoy! A Rich and Savory meal that is versatile and great for any occasion! The Roasted Broccoli Quiche is a Beautiful dish to bring to any table.

  • Servings: 6-8
  • Difficulty: easy
  • Print

Ingredients

Crust (optional, can replace with store-bought Pie Crust)

1¼ Cups All-Purpose Flour

1 Stick Unsalted Butter, Cold, Cut into Small Pieces

½ Teaspoon Kosher Salt

2-4 Tablespoons Ice Water

 

Quiche Filling                             

2 Cups Small Broccoli Florets 

1 Tablespoon Olive Oil

5 Eggs

¾ Cup Milk

¼ Teaspoon Cayenne Pepper

1 Garlic Clove, Minced or Grated

1 Tablespoon Chives

¾ Cup Grated Cheddar Cheese

Salt and Pepper To Taste

Directions

  1. Preheat the oven to 375°F. 
  2. To make the crust, pulse the flour and salt in a food processor. Add the butter and pulse several times to break it down. Add water, 1 tablespoon at a time, mixing just until the dough comes together, about 30 seconds. 
  3. Transfer the dough to a lightly floured work surface and form into a disc, handling it as little as possible. Cover in plastic wrap and put in the freezer for 20 minutes or the fridge for an hour. 
  4. Meanwhile, add the broccoli to a sheet pan, toss with the olive oil and a pinch of salt, and roast for 13 minutes, until tender and crisp. 
  5. Remove the chilled dough from the freezer/fridge and roll it into a circle at least an inch larger than a 9-inch pie plate. Fold the circle in half and quickly transfer it to the pie plate. Press it into the plate and trim off any excess dough. 
  6. Dock the crust by poking it with a fork all over. If you have pie weights, place them on a piece of parchment paper on top of the crust. Place the pie plate on a baking sheet and bake the crust for 10-15 minutes, until it is set but not colored. 
  7. In a bowl, whisk together the eggs, milk, cayenne, garlic, ½ teaspoon salt, and pepper. Fold in the broccoli, cheddar, and chives. 
  8. Pour the quiche filling into the crust and bake for 20 minutes, until the center is firm.

Shakshuka with Collard Greens

Attention all Egg fanatics! If you’re looking for a new way to shake up your breakfast you should give this Shakshuka recipe a go. It’s a great way to start off the day!

Attention all Egg fanatics! If you’re looking for a new way to shake up your breakfast you should give this Shakshuka recipe a go. It’s a great way to start off the day!

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

1 Tablespoon Olive Oil

1 White Onion, Thinly Sliced

1 Red Bell Pepper, Thinly Sliced

½ Teaspoon Kosher Salt

2 Garlic Cloves, Minced

½ Teaspoon Smoked Paprika

¼ Teaspoon Crushed Red Pepper Flakes, to Taste

1 28-Ounce Can Crushed Tomatoes

1 14-Ounce Can Whole Peeled Tomatoes

1 Bunch Collard Greens, Destemmed and Roughly Chopped

4 Eggs

Feta, for Topping

Fresh Herbs, for Topping, Optional

Sliced Avocado, for Topping, Optional

Crusty Bread, for Serving

Directions

 

  1. Heat the oil in a large skillet over medium-high heat. Add the onion and peppers, reduce heat to medium, and cook until softened, about 5 minutes, stirring occasionally.
  2. Add the garlic and paprika, and stir until fragrant, 1-2 minutes.
  3. Add the tomatoes, stir well, and bring the sauce to boil. Reduce heat to a low simmer, cover, and cook for 10 minutes to allow the flavors to develop, stirring occasionally to avoid burning. 
  4. Stir in the collard greens.
  5. Make 4 small wells in the sauce and gently crack an egg into each well. Cover and cook for 5-6 minutes, until the egg whites set and the yolk is still soft. You can cook for longer if you like a firmer egg yolk.
  6. Top with feta, herbs, and/or sliced avocado and serve with crusty toasted bread on the side.