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Black Bean and Butternut Squash Burritos
Black Bean and Butternut Squash Burritos
INGREDIENTS
DIRECTIONS
Preheat oven to 425F and line or spray with nonstick spray a large glass dish. Drizzle olive oil on squash and give a shake of salt and pepper. Toss to coat. Roast chopped butternut squash for 45 min, or until tender.
Cook brown rice according to directions.
In a large skillet over medium-low heat, add oil, onion, and minced garlic. Sautee for about 5 minutes, stirring frequently. Now add in salt and seasonings and stir well. Add chopped red pepper, black beans, and cooked rice and sauté for another 10 min. on low.
When butternut squash is tender remove from oven and cool slightly. Add 1.5 cups of the cooked butternut squash to the skillet and stir well. You can mash the squash with a fork if some pieces are too large. Add cheese and heat another few minutes.
Add bean filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper.
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Two Potato Hash with Poached Eggs, Chives and Greens
Two Potato Hash with Poached Eggs, Chives and Greens
INGREDIENTS
DIRECTIONS
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté for 5 minutes or until tender and golden brown. Add potatoes, 2 teaspoons sage, and garlic; cook for 25 minutes or until potatoes are tender, stirring occasionally. Stir in beets, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 10 minutes, stirring occasionally.
Add water to a large skillet, filling two-thirds full. Bring to a boil; reduce heat, and simmer. Add 1 tablespoon vinegar. Break each egg into a custard cup, and pour gently into pan. Cook for 3 minutes or until desired degree of doneness. Remove eggs from pan using a slotted spoon. Sprinkle 1/4 teaspoon sage and 1/4 teaspoon chopped chives evenly over eggs.
Combine remaining 1 tablespoon oil, 2 teaspoons vinegar, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon sage, and mustard in a large bowl, stirring with a whisk. Add frisée; toss to coat. Serve with hash and eggs.
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Fresh Chive Vinaigrette
Fresh Chive Vinaigrette
INGREDIENTS
DIRECTIONS
Combine garlic and a pinch of salt in a large salad bowl. Mash to a paste with a fork. Mix in vinegar, then oil and chives; season with salt and pepper. Add greens and herbs and toss to coat or lightly drizzle over fresh vegetables.
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