Portobello Mushrooms Stuffed with Kale and Goat Cheese
INGREDIENTS:
3 large Portobello caps
1 bunch of kale, washed and trimmed
Extra Virgin Olive Oil
1-2 large garlic cloves, thinly sliced
Red pepper flakes
Goat cheese
(Homemade) bread crumbs mixed with lemon zest and fresh parsley or chives
DIRECTIONS:
Sauté a bunch of kale with olive oil and thinly sliced garlic, add red pepper flakes and a splash of water and simmer until it all wilts down. Add in some creamy goat cheese. It will melt down and get creamy. Partially grill Portobello mushrooms. Stuff kale mixture into a partially grilled Portobello and top it with some homemade breadcrumbs. Bake at 400 for 5-7 minutes.
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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 Lehman2014-05-15 08:21:022014-05-15 08:21:02Portobello Mushrooms Stuffed with Kale and Goat Cheese
Preheat the oven to 350°F. Put the potatoes in a medium oven-proof pot (with a cover) and add about 1 tablespoon of the butter, cut into pieces. Cover and bake in the oven for 20 minutes. Take the potatoes out and mix them so they’re coated with butter. Sprinkle the potatoes with salt. Return to the oven, cover, and cook for another 45 minutes to an hour, depending on how large the potatoes are.
To test for doneness, poke a potato with a fork. If the fork penetrates easily, they’re done. When the potatoes are nice and soft, remove the pot from the oven and, using a potato masher, crush each potato. Don’t pound them into oblivion, just crush them. Toss with the garlic and remaining butter. Add more salt to taste. Sprinkle chives on the potatoes to serve.
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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 Lehman2014-05-15 08:20:042014-05-15 08:20:04Smashed Potatoes with Garlic and Chives
4 turkey or regular bacon slices, coarsely chopped
Butter (optional)
DIRECTIONS:
Cook potatoes in pot of boiling salted water until tender, about 30 minutes. Drain. Cool slightly. Peel, halve, and thinly slice potatoes.
Whisk eggs, 1/3 cup chives, salt, and pepper in bowl. Cook bacon in 10-inch nonstick skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels. Reserve 1 tablespoon drippings in skillet; pour remainder into cup. Return skillet to medium heat. Add half of egg mixture; stir with back of fork until edges begin to set. Cook without stirring until omelet is set, lifting edges with spatula to let uncooked egg flow underneath, about 2 minutes.
Spoon half of potatoes and bacon down center of omelet. Fold both sides of omelet over filling; slide out onto plate. Repeat with remaining egg mixture, potatoes, and bacon, adding more bacon drippings or butter to skillet if necessary. Garnish omelets with 1 tablespoon chives.
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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 Lehman2014-05-15 08:18:542014-05-15 08:18:58Potato, Turkey Bacon and Chive Omelet
Portobello Mushrooms Stuffed with Kale and Goat Cheese
Portobello Mushrooms Stuffed with Kale and Goat Cheese
INGREDIENTS:
DIRECTIONS:
Sauté a bunch of kale with olive oil and thinly sliced garlic, add red pepper flakes and a splash of water and simmer until it all wilts down. Add in some creamy goat cheese. It will melt down and get creamy. Partially grill Portobello mushrooms. Stuff kale mixture into a partially grilled Portobello and top it with some homemade breadcrumbs. Bake at 400 for 5-7 minutes.
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Smashed Potatoes with Garlic and Chives
Smashed Potatoes with Garlic and Chives
INGREDIENTS:
DIRECTIONS:
Preheat the oven to 350°F. Put the potatoes in a medium oven-proof pot (with a cover) and add about 1 tablespoon of the butter, cut into pieces. Cover and bake in the oven for 20 minutes. Take the potatoes out and mix them so they’re coated with butter. Sprinkle the potatoes with salt. Return to the oven, cover, and cook for another 45 minutes to an hour, depending on how large the potatoes are.
To test for doneness, poke a potato with a fork. If the fork penetrates easily, they’re done. When the potatoes are nice and soft, remove the pot from the oven and, using a potato masher, crush each potato. Don’t pound them into oblivion, just crush them. Toss with the garlic and remaining butter. Add more salt to taste. Sprinkle chives on the potatoes to serve.
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Potato, Turkey Bacon and Chive Omelet
Potato, Turkey Bacon and Chive Omelet
INGREDIENTS:
DIRECTIONS:
Cook potatoes in pot of boiling salted water until tender, about 30 minutes. Drain. Cool slightly. Peel, halve, and thinly slice potatoes.
Whisk eggs, 1/3 cup chives, salt, and pepper in bowl. Cook bacon in 10-inch nonstick skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels. Reserve 1 tablespoon drippings in skillet; pour remainder into cup. Return skillet to medium heat. Add half of egg mixture; stir with back of fork until edges begin to set. Cook without stirring until omelet is set, lifting edges with spatula to let uncooked egg flow underneath, about 2 minutes.
Spoon half of potatoes and bacon down center of omelet. Fold both sides of omelet over filling; slide out onto plate. Repeat with remaining egg mixture, potatoes, and bacon, adding more bacon drippings or butter to skillet if necessary. Garnish omelets with 1 tablespoon chives.
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