1 egg + 1/3 cup egg whites (or 2 eggs), whisked well
a bit of shredded parmesan cheese
1 plum tomato, chopped (for serving)
salt and pepper, to taste
nonstick spray for pan
DIRECTIONS
Turn on broiler.
In a small nonstick pan (make sure your pan also has an oven proof handle), heat oil over medium heat and add kale to pan. Sauté until slightly soft and add pinch of salt and red pepper flakes. Sauté for about 5 minutes total.
Spray your skillet with nonstick spray, moving sautéed kale around to ensure coverage. Pour in whisked eggs and swirl around pan. Using a spatula, gently pull egg from sides of pan and let any excess egg spill over into space. Sprinkle top of egg and kale mixture with shredded parmesan cheese and place under broiler. Let the frittata cook under broiler for about 4-5 minutes until egg is cooked, bubbly and slightly browned.
Slide onto plate, top with chopped tomato and sprinkle with salt and pepper to taste. Serve with lightly buttered whole grain toast for a complete meal.
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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 Lehman2013-11-05 11:54:252013-11-05 11:54:25Kale and Parmesan Frittata with Tomatoes
2 tablespoons finely sliced green onion (use both green and white parts) or chives
1 lemon, juice and zest
1/8 teaspoon red pepper flakes (use more for a spicier popper)
1/4 teaspoon dry oregano
1/4 teaspoon kosher salt
3 tablespoon melted butter
3/4 cup panko breadcrumbs
3 tablespoons finely minced fresh parsley
DIRECTIONS
Preheat the oven to 375° F.
Slice each pepper in half lengthwise then use a spoon or your fingers to scoop out any seeds and membrane to make space for your filling.
Cut the bacon crosswise into ¼-inch-thick strips (also called lardons) then add the bacon to a pan over medium heat and cook until golden. Remove the bacon from the pan onto a paper towel.
Add onions to the pan used to cook the bacon; additional fat should not be necessary since fat rendered while cooking the bacon will be left in the pan. Cook the onions, stirring occasionally until translucent. Add the garlic and cook for about 30 seconds. Remove the garlic and onions, set aside.
Combine both cheeses. Add the bacon, onions, garlic, sliced green onions, the zest and juice of a lemon, red pepper flakes, dry oregano and salt. Stir to combine.
In another bowl, combine breadcrumbs and parsley with the melted butter.
Spoon the cheese mixture into each pepper half, place filling side down into the buttery breadcrumbs then place filling side up onto a baking sheet.
Bake the sweet pepper poppers for about 20 minutes or until the peppers have softened and the breadcrumbs are crusty and golden brown.
2 oz. pancetta, cut into 1/4-inch dice (about 1/2 cup)
1 to 2 Tbs. extra-virgin olive oil
10 oz. Brussels sprouts (about 18 medium sprouts), trimmed and halved through the core
1/4 cup balsamic vinegar
Freshly ground black pepper
2 Tbs. unsalted butter
Kosher salt
DIRECTIONS
In a heavy 10-inch straight-sided sauté pan set over medium- low heat, slowly cook the pancetta in 1 Tbs. of the oil until golden and crisp all over, 10 to 15 minutes.
With a slotted spoon, transfer the pancetta to a plate lined with paper towels, leaving the fat behind. You should have about 2 Tbs. of fat in the pan; if not, add the remaining 1 Tbs. oil. Have ready 1/2 cup water. Put the pan over medium-high heat and arrange the sprouts cut side down in a single layer. Cook undisturbed until nicely browned, 2 to 3 minutes. When the sprouts are browned, add the water to the pan, cover immediately, and simmer until the sprouts are tender when poked with a fork or skewer, about 3 minutes. (If the water evaporates before the sprouts get tender, add more water, 1/4 cup at a time.) With a slotted spoon, transfer the sprouts to a plate.
Return the pan to medium-high heat and if any water remains, let it boil off. Add the balsamic vinegar and a few grinds of pepper. Boil the vinegar until it’s reduced to about 2 Tbs. and looks lightly syrupy, about 2 minutes. Reduce the heat to low, add the butter, and stir until melted. Return the sprouts and pancetta to the pan and swirl and shake the pan to evenly coat the sprouts with the sauce. Season to taste with salt and more pepper and 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 Lehman2013-11-05 11:52:062013-11-05 11:52:06Balsamic Brussels Sprouts with Pancetta
Kale and Parmesan Frittata with Tomatoes
Kale and Parmesan Frittata with Tomatoes
INGREDIENTS
DIRECTIONS
Turn on broiler.
In a small nonstick pan (make sure your pan also has an oven proof handle), heat oil over medium heat and add kale to pan. Sauté until slightly soft and add pinch of salt and red pepper flakes. Sauté for about 5 minutes total.
Spray your skillet with nonstick spray, moving sautéed kale around to ensure coverage. Pour in whisked eggs and swirl around pan. Using a spatula, gently pull egg from sides of pan and let any excess egg spill over into space. Sprinkle top of egg and kale mixture with shredded parmesan cheese and place under broiler. Let the frittata cook under broiler for about 4-5 minutes until egg is cooked, bubbly and slightly browned.
Slide onto plate, top with chopped tomato and sprinkle with salt and pepper to taste. Serve with lightly buttered whole grain toast for a complete meal.
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Lunchbox Sweet Pepper Poppers
Lunchbox Sweet Pepper Poppers
INGREDIENTS
DIRECTIONS
Preheat the oven to 375° F.
Slice each pepper in half lengthwise then use a spoon or your fingers to scoop out any seeds and membrane to make space for your filling.
Cut the bacon crosswise into ¼-inch-thick strips (also called lardons) then add the bacon to a pan over medium heat and cook until golden. Remove the bacon from the pan onto a paper towel.
Add onions to the pan used to cook the bacon; additional fat should not be necessary since fat rendered while cooking the bacon will be left in the pan. Cook the onions, stirring occasionally until translucent. Add the garlic and cook for about 30 seconds. Remove the garlic and onions, set aside.
Combine both cheeses. Add the bacon, onions, garlic, sliced green onions, the zest and juice of a lemon, red pepper flakes, dry oregano and salt. Stir to combine.
In another bowl, combine breadcrumbs and parsley with the melted butter.
Spoon the cheese mixture into each pepper half, place filling side down into the buttery breadcrumbs then place filling side up onto a baking sheet.
Bake the sweet pepper poppers for about 20 minutes or until the peppers have softened and the breadcrumbs are crusty and golden brown.
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Balsamic Brussels Sprouts with Pancetta
Balsamic Brussels Sprouts with Pancetta
INGREDIENTS
DIRECTIONS
In a heavy 10-inch straight-sided sauté pan set over medium- low heat, slowly cook the pancetta in 1 Tbs. of the oil until golden and crisp all over, 10 to 15 minutes.
With a slotted spoon, transfer the pancetta to a plate lined with paper towels, leaving the fat behind. You should have about 2 Tbs. of fat in the pan; if not, add the remaining 1 Tbs. oil. Have ready 1/2 cup water. Put the pan over medium-high heat and arrange the sprouts cut side down in a single layer. Cook undisturbed until nicely browned, 2 to 3 minutes. When the sprouts are browned, add the water to the pan, cover immediately, and simmer until the sprouts are tender when poked with a fork or skewer, about 3 minutes. (If the water evaporates before the sprouts get tender, add more water, 1/4 cup at a time.) With a slotted spoon, transfer the sprouts to a plate.
Return the pan to medium-high heat and if any water remains, let it boil off. Add the balsamic vinegar and a few grinds of pepper. Boil the vinegar until it’s reduced to about 2 Tbs. and looks lightly syrupy, about 2 minutes. Reduce the heat to low, add the butter, and stir until melted. Return the sprouts and pancetta to the pan and swirl and shake the pan to evenly coat the sprouts with the sauce. Season to taste with salt and more pepper and serve.
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