Trim spinach, wash in several changes of water, then blanch in a pot of boiling salted water over medium-high heat for 2 minutes. Drain in a colander and cool under cold running water. Squeeze out excess water; roughly chop.
Heat oil in a skillet over medium-high heat. Add onions and cook for 10 minutes; add ground chuck and cook, breaking up with a spoon, until brown, about 3 minutes.
Add spinach, cook for 2 minutes; add eggs and cook, without stirring, for 30 seconds. Remove from heat, stir, and season to taste with grated Parmigiano-Reggiano, salt, and pepper.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-10-09 19:51:132016-10-09 19:51:13Spinach, Beef and Egg Hash
Roasted Sweet Potatoes with Quinoa, Kale, Dried Cranberries and Feta
3 sweet potatoes, peeled and cubed
5 tbsp. extra-virgin olive oil, divided
kosher salt
Black pepper
1 c. dried quinoa, rinsed under cold water
1/2 bunch Tuscan kale, thinly sliced (4 cups)
1/2 c. dried cranberries
1 tbsp. balsamic vinegar
1/2 c. Feta, crumbled
Preheat oven to 425 degrees F and cover a baking sheet with aluminum
Arrange sweet potatoes on the baking sheet and drizzle with 2
Tablespoons olive oil and season with salt and pepper. Toss to coat and
roast until golden and tender, about 25 minutes.
Meanwhile, combine quinoa and 2 cups of water in a medium saucepan
and bring to a boil. Reduce heat to low and simmer, covered, 15
Remove from heat and let sit, covered, 5 minutes more. Scoop
quinoa onto a paper towel-lined baking sheet to cool slightly.
In a large bowl, combine quinoa, sweet potatoes, kale, and cranberries. In a small bowl, whisk together balsamic vinegar and the remaining 3 tablespoons olive oil. Drizzle vinaigrette over salad, tossing gently to combine. Season with salt and pepper and stir in the feta just before serving.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-10-09 19:50:382016-10-09 19:50:38Roasted Sweet Potatoes with Quinoa, Kale, Dried Cranberries and Feta
Preheat a waffle iron. Spray a medium-sized skillet with cooking spray and heat over medium-high heat. Add the spiralized sweet potatoes to the skillet and cook until tender, stirring frequently. Cook until the sweet potato noodles have softened, about 8 to 10 minutes.
While the sweet potato noodles are cooking, grate the apple using the large holes on a grater (you can also spiralize the apple, but be sure to pick out the seeds). Add the grated apples to a medium-sized bowl. Add the cooked sweet potatoes, cinnamon, and the egg. Toss until combined.
Spray the hot waffle iron with cooking spray, then add half of the sweet potato mixture. Cook the waffles until the sweet potatoes are golden brown, about 8 to 10 minutes (will vary depending on waffle iron). Repeat with remaining sweet potatoes.
Serve immediately with your favorite toppings.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-10-09 19:49:162016-10-09 19:49:16Cinnamon Apple Sweet Potato Waffles
Spinach, Beef and Egg Hash
Spinach, Beef and Egg Hash
Trim spinach, wash in several changes of water, then blanch in a pot of boiling salted water over medium-high heat for 2 minutes. Drain in a colander and cool under cold running water. Squeeze out excess water; roughly chop.
Heat oil in a skillet over medium-high heat. Add onions and cook for 10 minutes; add ground chuck and cook, breaking up with a spoon, until brown, about 3 minutes.
Add spinach, cook for 2 minutes; add eggs and cook, without stirring, for 30 seconds. Remove from heat, stir, and season to taste with grated Parmigiano-Reggiano, salt, and pepper.
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Roasted Sweet Potatoes with Quinoa, Kale, Dried Cranberries and Feta
Roasted Sweet Potatoes with Quinoa, Kale, Dried Cranberries and Feta
In a large bowl, combine quinoa, sweet potatoes, kale, and cranberries. In a small bowl, whisk together balsamic vinegar and the remaining 3 tablespoons olive oil. Drizzle vinaigrette over salad, tossing gently to combine. Season with salt and pepper and stir in the feta just before serving.
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Cinnamon Apple Sweet Potato Waffles
Cinnamon Apple Sweet Potato Waffles
Preheat a waffle iron. Spray a medium-sized skillet with cooking spray and heat over medium-high heat. Add the spiralized sweet potatoes to the skillet and cook until tender, stirring frequently. Cook until the sweet potato noodles have softened, about 8 to 10 minutes.
While the sweet potato noodles are cooking, grate the apple using the large holes on a grater (you can also spiralize the apple, but be sure to pick out the seeds). Add the grated apples to a medium-sized bowl. Add the cooked sweet potatoes, cinnamon, and the egg. Toss until combined.
Spray the hot waffle iron with cooking spray, then add half of the sweet potato mixture. Cook the waffles until the sweet potatoes are golden brown, about 8 to 10 minutes (will vary depending on waffle iron). Repeat with remaining sweet potatoes.
Serve immediately with your favorite toppings.
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