INGREDIENTS

  • 3 medium purple potatoes (or you can use sweet potatoes)
  • 1 medium white onion, diced
  • 3 tablespoons of ghee or coconut oil (more for cooking eggs, roasting potatoes)
  • 1 bunch of green or tuscan kale, stems removed and rough chopped
  • 3 large pasture raised humane certified chicken eggs
  • sea salt
  • fresh cracked pepper
  • red pepper flakes
  • cilantro and green onions to garnish, or you can substitute parsley

INSTRUCTIONS

  • Preheat oven to 375 degrees
  • Scrub potatoes and cut into 1″ chunks
  • Toss potatoes in just enough oil to coat, place in oven and roast for 20 minutes, or until slightly tender
  • Place 2 tablespoons ghee or coconut oil in a heavy cast iron skillet and heat over low. Add onion and cook until soft.
  • Add potatoes to skillet with additional tablespoon of ghee or coconut oil and increase temperature to medium high. Cook potatoes for 5-6 minutes, until browning and then flip. Repeat for roughly 20 minutes, until all sides of potatoes have been browned. Add kale and cook until well softened.
  • Season potatoes and onion with sea salt, fresh cracked pepper and red pepper flakes (optional) to taste.
  • Cook eggs in a separate skillet by bring enough ghee or coconut oil to coat the pan to medium heat. Sprinkle with sea salt and red pepper flakes. Crack eggs into pan and fry until cooked to your liking.
  • Place eggs on top of potatoes, garnish generously with sliced green onions and chopped cilantro.
  • Serve and enjoy!
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Spinach with Sesame and Garlic

  • 3 Tbsp dark sesame oil
  • 1 Tbsp minced garlic
  • 1 lb fresh spinach (if using mature spinach, soak in water to clean, drain, squeeze out excess water, remove and discard large stems, roughly chop leaves)
  • 1 Tbsp sugar
  • 1 Tbsp soy sauce
  • Salt to taste
  • 1 Tbsp toasted sesame seeds

Toast the sesame seeds: If you haven’t already toasted the sesame seeds, do that first. Heat a stick-free skillet on medium high. Add raw sesame seeds and use a spatula or wooden spoon to stir. The seeds may make a popping noise and jump up, almost like popcorn. They will toast very quickly, so stir constantly until they begin to brown and smell like they are toasted. Remove from pan into a separate bowl as soon as they are done. Cook garlic and spinach in sesame oil: Heat 2 tablespoons of the sesame oil in a large skillet over medium heat. Once the oil is hot, add the garlic. As soon as the garlic begins to sizzle, add the spinach and cook, stirring occasionally, until the spinach is completely wilted. Turn the heat to low.

Add sugar and soy sauce: Stir in the sugar and soy sauce. Remove from the heat. Add salt to taste. Serve hot, warm, room temperature, or cold, drizzled with the remaining sesame oil and sprinkled with sesame seeds.

 

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  • 1 pound broccoli rabe
  • 1/4 cup extra-virgin olive oil
  • 4 ounces hot Italian sausage—casings removed, meat crumbled
  • 2 garlic cloves, thinly sliced
  • Pinch of crushed red pepper and salt
  • 2 tablespoons fresh lemon juice
  • 1/4 cup grated pecorino cheese

In a pot of salted boiling water, cook the broccoli rabe until nearly tender, 4 minutes. Drain and cool under cold water. Squeeze and pat dry, then chop. In a skillet, heat 1 tablespoon of the oil. Add the sausage and cook over moderately high heat, breaking it up into small pieces, until browned. Add 3 more tablespoons of oil, the garlic and red pepper to the skillet and cook for 1 minute. Add the broccoli rabe and cook, stirring, until tender, 3 minutes. Season with salt. Add the lemon juice and toss. Serve with pecorino.

 

 

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Butter Roasted Glazed Rainbow Carrots

1/5-2 pounds carrots
3 tablespoons unsalted butter
3 cloves garlic, minced or grated
1 1/2 tablespoons honey
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons coarsely chopped fresh flat leaf parsley leaves

Flaky sea salt (optional)Arrange a rack in the middle of the oven and heat to 425°F.
Peel and trim the carrots. If they are more than 1-inch thick, cut them in half lengthwise; otherwise, leave them whole. Cut the carrots diagonally into 2-inch-long pieces. Place on a rimmed baking sheet; set aside.Melt the butter in a small saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the butter has a nutty aroma and is a golden-tan color, about 3 minutes. Add the garlic and continue to cook, swirling occasionally, until the butter is toasty-brown, about 30 seconds more. Remove from the heat, add the honey, and whisk to combine.

Drizzle half the brown butter sauce over the carrots and toss to coat. Sprinkle with the salt and pepper and toss to coat again. Spread the carrots into an even layer.

Roast 15 minutes. Flip the carrots, then roast until the carrots are tender and the edges are charred and crispy, 15 to 20 minutes more.
Transfer to a serving bowl. Drizzle the remaining half of the brown butter sauce over the carrots, add the parsley, and toss to combine. Finish with a generous pinch of flaky sea salt, if using. Serve immediately.

 

Rainbow Roasted Carrots Recipe with Mustard and Cumin Seeds

2 pounds rainbow carrots
1 tablespoon safflower or other neutral oil, divided
Salt and pepper to taste
1 teaspoon brown or black mustard seeds
1 teaspoon cumin seeds
2 tablespoons chopped cilantro (or parsley)
Flaky sea salt, optional

Preheat oven to 400°F with two racks close to the center.
Peel and trim the carrots. Slice very thick carrots into quarters from root to tip, slice medium-sized carrots in half from root to tip, and leave any very thin carrots whole. The idea is to cut all pieces to a reasonably similar size so they will roast evenly.
Place the carrots on one baking sheet and toss with half the oil, then move half the carrots to a second baking sheet and arrange in a roomy single layer. Sprinkle with salt and pepper and roast until tender and lightly browned, about 20-25 minutes depending on size.
While the carrots roast, place the remaining 1/2 tablespoon of oil and the mustard and cumin seeds into your smallest pan. Warm over medium heat until the seeds start to pop vigorously, then remove from heat and let sit until ready to serve.
When ready to serve, arrange carrots on a platter, drizzle with the cumin and mustard seed oil, sprinkle with cilantro or parsley and some flaky sea salt if you have it.

 

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1 pound sweet potatoes, peeled
2 tablespoons olive oil
2 tablespoons cornstarch
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon freshly-cracked black pepper
fine sea salt, to taste

Slice your sweet potatoes into long, thin strips, about 1/4-inch wide. It’s important that the fries are uniformly sized for even cooking. Add the fries to a large bowl of cold water and soak for at least 30 minutes (or up to overnight).
Preheat the oven to 425°F. Line a large baking sheet (or two medium baking sheets*) with parchment paper, or mist with cooking spray. Set aside.
Drain the fries, rinse out and dry your bowl of water, then blot dry the fries with a clean towel.
Add the fries back to the clean bowl**. Then drizzle evenly with the olive oil, and toss until they are evenly coated.
In a separate small bowl, whisk together the cornstarch, garlic powder, smoked paprika and black pepper until combined. Sprinkle the mixture evenly over the bowl of fries, then toss until the fries are evenly coated and the cornstarch has soaked into the oil.
Spread the fries out in an even layer on the prepared baking sheet. Be sure that the fries aren’t overlapping, or else they will not cook evenly.
Bake for 15 minutes. Then remove pan from oven, and take the time to flip each fry with a spatula. Rearrange so that the fries are evenly spaced and not overlapping again. Then bake for 10-15 more minutes, or until the fries are crispy and have begun to brown a bit on the tips.
Transfer the baking sheet to a cooling rack, sprinkle with your desired amount of salt, then let the fries rest for 5 minutes. Serve warm.

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1 large spaghetti squash (2 small spaghetti squash can be subbed per 1 large)
1 Tbsp oil
1 pinch sea salt
Preheat oven to 400 degrees F and line a large rimmed baking sheet or baking dish with parchment paper or foil.

Carefully halve spaghetti squash lengthwise using a sharp knife. I find the best way to do this is inserting the very tip of a very sharp large knife into the side of the squash (lengthwise) and push it all the way through to the other side. Then rock the knife back and forth to cut one half all the way through, then repeat on the other side.

Use an ice cream scoop (or sharp spoon) to scrape out the seeds and most of the stringy parts.

Brush the interior with oil and sprinkle with a little salt. Place cut-side down on baking sheet. Roast for 45 minutes, or until a knife easily pierces the skin and flesh. Remove from oven and set aside.

Note: For a more moist squash, omit the oil and instead add just enough water to cover the bottom of your baking sheet or baking dish and bake at 400 degrees F (204 C) until a knife easily pierces the exterior – about 35-45 minutes.

Once slightly cool, flip squash flesh-side up and use a fork to scrape out the strings. You can now use your spaghetti squash with any recipe you’d like.

 

 

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Parmesan Roasted Asparagus

  • 2-1/2 pounds fresh asparagus (about 30 large)
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup freshly grated Parmesan cheese
  • 2 lemons cut in wedges, for serving

Preheat the oven to 400 degrees.

f the stalks of the asparagus are thick, peel the bottom half of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.

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  • 2 tablespoonsolive oil
  • 2 tablespoonsfreshly squeezed lemon juice
  • 1/8 teaspoonkosher salt
  • Freshly ground black pepper
  • 5 ouncesarugula (about 5 packed cups)
  • 2 ouncesshaved Parmesan cheese (about 2/3 cup)

Whisk the olive oil, lemon juice, salt, and a few grinds of black pepper together in a large bowl. Add the arugula and toss to combine. Top with the shaved Parmesan and serve immediately.

Recipe Notes

 

 
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  • 2large zucchini
  • A bit of olive oil for frying
  • Seasoned bread crumbs
  • Kosher salt
  • Ground pepper
  • Garlic powder
  • Grated parmesan
  1. slice zucchini
  2. toss in bowl with salt, pepper, and garlic powder to taste
  3. heat pan coated with olive oil
  4. saute zucchini about five minutes on medium heat
  5. dust with bread crumbs to coat evenly
  6. continue to cook til golden in color
  7. remove from pan and drain excess oil on paper towel
  8. serve warm topped with Parmesan
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  • 1 pound asparagus spears, woody ends removed
  • 3 tablespoons olive oil
  • 1 tablespoon minced garlic (or 2 spring garlic, minced)
  • 3/4 teaspoon Kosher salt
  • 1/4 teaspoon fresh cracked black pepper
  • 1 1/4 cup shredded mozzarella cheese
Instructions
  1. Preheat oven to 425°F (220°C). Lightly grease a baking sheet with nonstick cooking oil spray.

  2. Arrange asparagus on baking sheet. Set aside.

  3. In a small bowl mix together olive oil, garlic, salt and pepper. Drizzle the oil mixture over the asparagus and toss to evenly coat.

  4. Bake for 10-15 minutes until vibrant and just beginning to get tender.

  5. Remove from oven and top with the mozzarella cheese. Return to oven and broil (or grill) until the cheese melts and becomes golden (about 4-5 minutes).

  6. Adjust salt and pepper, if needed. Serve immediately.

 

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