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Pearl Couscous with Mint and Pecans
Pearl Couscous with Mint and Pecans
In a large pan on medium heat, sauté the onion in 2 tablespoons of olive oil for approximately 20 minutes. The onion should be soft and slightly caramelized, but not completely reduced (as you would do for a French onion soup, for example). Sprinkle the onions with a dash of salt.
In the meantime, chop the pecans and toast in a smaller skillet on a low flame for about 5 minutes. Nuts should be aromatic, just lightly toasted. Stir frequently to prevent burning (they can go from toasty to burnt in just a second, so keep an eye on them the entire time). Chop the mint, reserving a few leaves for garnish.
Place couscous in a medium-large bowl. Boil water, measure it to 1/2 cup mark and add one more little splash. Pour water into bowl with couscous. Cover with foil for about 12 minutes. Remove foil, then add cooked onion, toasted pecans, fresh mint and a tablespoon of olive oil and vinegar. Stir until evenly mixed, and sprinkle with a little fresh mint on top.
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Mushroom-Asparagus Frittata
Mushroom-Asparagus Frittata
Preheat the oven to 400°F. Heat the olive oil in a 10-inch cast iron skillet over medium heat. Add the onions, and cook until fragrant and translucent, about 5 minutes. Add the garlic and mushroom slices, and cook until soft, about 5 minutes. Toss in the asparagus and thyme leaves, cook for another 3 minutes. Season to taste with salt and pepper.
While the veggies are cooking, whisk the eggs, then fold in the cubed feta. When the veggies are ready, pour the egg-cheese mixture over top of the vegetables, making sure the eggs coat the vegetables evenly. Once the edges firm up, transfer the skillet into the preheated oven and bake for 8 to 10 minutes, or until the center is no longer wobbly and the top is golden.
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Escarole and White Beans with Crusty Bread
Escarole and White Beans with Crusty Bread
Boil escarole separately until tender about 35 minutes, drain. For canned beans method- Heat 1/4 cup olive oil in a large skillet over medium heat and sauté garlic till brown, add boiled escarole and coat with oil and garlic flavors. Add the broth. Season with salt, pepper, and crushed red pepper flakes and other seasonings. Stir in cooked beans at this point and heat thoroughly and serve over bread.
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