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I’m always on the lookout for new veggie burger recipes. I’m not quite sure what I’m exactly looking out for as so many of them are so similar, but still, I like to browse through the different variations of ingredients they include. I’ve prepared my fair share; some good, some not so good. Overall, I’d say the veggie burger offerings are robust enough to keep me interested.

The Recipe

Today’s recipe is for another veggie burger. The reason I chose to make this one when I found it is that it called for some ingredients I wouldn’t have thought would be included. Shredded beets? That was surprising. Quinoa? I thought maybe rice or something like that. But quinoa sounded good. Walnuts? Okay, I could go with walnuts. There’s nothing wrong with some crunch and additional texture.

Overall, I was surprised with the flavors and success of this burger. The beet coloring actually make it appear as though it was made of meat. I loved the addition of the walnuts and The beets added the necessary moisture and just made the veggie burger look cool. Not to mention, the veggie burger tastes great too. But, like all veggie burgers, you’ll need to cook this one up and eat it immediately or else it’ll dry out. These things tend to do that.

By the way, I had no idea how I was going to take a picture of this thing. I went ahead with the simple view and I think it came out okay.

Ingredients

Makes: 6 Burgers

For the Burger

1 15-Ounce Can Pinto Beans, Mashed
1 1/2 Cups Cooked Quinoa
1 Cup Walnuts, Crushed
1/2 Cup Bread Crumbs
1/2 Cup Red Beet, Shredded
1 Large Egg, Beaten
1 Teaspoon Garlic Powder
1 Teaspoon Salt
1 Teaspoon Paprika
4 Teaspoons Olive Oil
6 Hamburger Buns

For the Avocado Spread

1 Ripe Avocado, Peeled and Pitted
2 Tablespoons Plain Yogurt
Pinch Salt
Pinch Ground Black Pepper
1 Teaspoon Red Wine Vinegar

Step-by-Step Instructions

I’d like to thank Hannaford for this recipe. I pulled it from their Fresh resource. This is another good one!

Combine Ingredients

In a large bowl, add the beans, quinoa, walnuts, bread crumbs, beet, egg, garlic, salt and paprika. Mix all these ingredients together as if you were making real hamburgers. Use a big spoon and mix until everything is combined well.

Make the Spread

In a medium sized bowl, add the avocado, yogurt, salt, pepper and vinegar. Mix well until almost smooth.

Cook the Burgers

Warm a large skillet over medium heat. Add the olive oil to the skillet and then divide the burger mix into six portions. Form the burgers and add them to the pan. Then, cook them for approximately five minutes per side. They should be hot and cooked, yet somewhat soft in the centers. When finished, remove the burgers from the pan and turn off the heat.

Plate & Serve

At this point, you can do whatever you want. Place the burgers on the buns and add some spread to each. I chose to add some sliced onion and lettuce to mine, but you can do what you wish, just like regular burgers. Season with salt and pepper and enjoy!

The Final Veggie Burgers

This was a rather painless recipe to put together. After everything is prepped, I’d say you have a rather healthy burger option to cook up. If you decide to give this burger a try, please let me know your thoughts in the comment section below. If you’re reading this via email, you’ll need to click through to the recipe on the website to do that. The link is up at the top of the email, right under the website logo. Thanks for reading!

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I’ve got a great idea for you. The next time you go to the grocery store, pick up the small list of ingredients I share below and make yourself and whoever you eat lunch or dinner with some nice tomato and basil bruschette. It’ll take just a few minutes and you’ll enjoy something that’s eaten so rarely. I did this a few days ago and am so glad I did. I mean, when was the last time I’ve had bruschette? I have no idea, but it was a long time ago.

The Recipe

The recipe I used called for diced tomatoes. I had every intention of buying a few fresh tomatoes from the produce section of my favorite grocery store, but when I got to thinking of it, I ended up purchasing a big can of diced tomatoes instead. I knew how fresh tomatoes would come out, but I didn’t know how the canned version would. I’ve always had good experiences with canned tomatoes, so I was confident that the ones I bought and used would be fine.

I’m here to report, yes, canned tomatoes (although not very romantic or elegant sounding) are great for bruschette. At this point, I could go either way. If I get lots of tomatoes in my garden this year, I’ll dice up the fresh ones. If I want to prepare this recipe during the winter, I’ll go with canned. Both are great options.

Anyway, for such a simple recipe, boy was it tasty and delicious. Tomatoes, garlic, salt, pepper, basil and some olive oil sure goes a long way on a piece of toasted Italian bread. I ate four pieces right off the bat and then ate a few later on in the day. Such flavor! I think you’re going to truly enjoy these.

Ingredients

Serves: 4

1 Bunch Basil, Most Cut into Thin Strips, a Few Small Leaves Remaining
1 Pound Fresh Tomatoes, Peeled, Seeded and Diced
2 Teaspoons Garlic, Minced
3 Tablespoons Extra-Virgin Olive Oil
12 Slices Italian Bread, Toasted
Salt
Ground Black Pepper

Step-by-Step Instructions

I’d like to thank Carlo Bernasconi and Christian Teubner for their wonderful resource called The Complete Italian Cookbook. This is just another of their incredible recipes.

Combine Ingredients & Serve

I’m going to keep this entire process down to one step. All you need to do is combine the thin strips of basil, tomatoes, garlic, olive oil, a few pinches of salt and a few turns of pepper in a bowl. Mix these ingredients up and then divide them between pieces of toasted Italian bread. Garnish with some basil leaves and you’re done. Serve and enjoy!

The Final Tomato & Garlic Bruschette

That was very painless. This is why I suggested you pick up these ingredients at the beginning of this post. The process is so easy and the result is great. If you decide to prepare this side dish, please let me know your thoughts down in the comment section below. Thanks for reading!

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If you’re in the mood for a nice warm bean salad with a few shrimp on top, I’ve got the perfect recipe for you today. It’s not a difficult dish to put together, so I think you’ll enjoy it. This dish is actually under the Antipasti heading in my huge Italian cookbook. I’m learning what all these terms mean as I go. If you aren’t aware, Antipasti is the plural of Antipasto. It means, “before the meal.” I suppose this sweet little bowl of shrimp and beans would fall into that category, even though it doesn’t consist of the more traditional meats and cheeses.

The Recipe

There are many methods for preparing this dish and I chose my own. If someone were to hand you all the ingredients and not tell you what to do, I’m sure you could figure it out and have your version look just like mine. Basically, this entire thing is a combination of shrimp, white beans, onion, celery, sage, garlic, basil and a few other ingredients. Everything gets warmed up and then the shrimp is placed on top of the rest. It’s a filling and tasty dish that’s sure to satisfy.

Ingredients

Serves: 4-6

2 16-Ounce Cans White Beans
1 Onion, Diced
2 Celery Stalks, Chopped
1 Teaspoon Ground Sage
2 Tablespoons Garlic, Minced
1 14-Ounce Can Diced Tomatoes
1/4 Cup Extra-Virgin Olive Oil
1/8 Cup Fresh Basil, Chopped
8 Large Shrimp
Salt
Ground Black Pepper

Step-by-Step Instructions

I’d like to thank Carlo Bernasconi and Christian Teubner for their awesome resource called The Complete Italian Cookbook. This is the treasure that I found at a bookstore that only cost me $5. The book is full of photos and weighs about ten pounds. Incredible find.

Cook the Onion & Celery

Warm a large pot over medium heat and add in half the olive oil. Then, add the onion and celery to the pot and let cook for about five minutes or until both ingredients are soft. At that time, add the sage and garlic and cook for another five minutes.

Add in Beans & Tomatoes

Time to warm up the rest of the ingredients. Add in the beans, tomatoes and basil and let everything cook for another five minutes. The goal at this point is to simply warm the ingredients up, not cook them. When finished, add 1/2 teaspoon of salt and 1/4 teaspoon of pepper to the pot and stir it in. Season to taste.

Cook the Shrimp

I bought frozen cooked shrimp in the bag, so mine didn’t require cooking. I did warm up a pan and toss the thawed shrimp into it to give them a quick sear though. If you bought raw shrimp, defrost them and peel them. Then, cook them until they’re completely pink. If you bought cooked shrimp, just defrost them and give them a quick sear over medium-high heat. Use a bit of oil in the pan. After a minute or so, flip the shrimp and cook for another minute. Then, remove them from the heat.

Plate & Serve

This is the easy part. Divide the bean mixture between bowls. Then, divide the shrimp between the bowls as well. Just place the shrimp right on top of the beans. Then, drizzle the remaining olive oil over each bowl. Many dishes in Italy get olive oil drizzled on them. Serve and enjoy!

The Final Bean & Shrimp Salad

I enjoyed this salad very much. It was tasty and filling and everything I expected it to be. If you decide to give this recipe a try, please let me know your thoughts in the comment section down below. Thanks for reading!

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Boy, I feel like I’ve been making a lot of salads lately. That’s probably because I have been. My previous two recipes have been salads and this one is the same. I suppose they aren’t true salads in that there’s very little, if any, lettuce involved. With today’s, I added some kale, but it’s not as substantial as the other ingredients involved. But today’s, like the previous two dishes, is delicious. I love pretty much any type of pasta and pearl couscous falls into that category. This is a great salad recipe.

The Recipe

This recipe calls for many fine ingredients that taste great. From the Israeli couscous to the tomatoes, olives and kale, it’s all good. That’s not to mention the incredible vinaigrette that consists of olive oil, vinegar and mustard. I love simple vinaigrettes and this one didn’t disappoint. The best part about this dish is that it’s easy to put together. I mean, really easy. Cook up the couscous and combine it with the other ingredients. It’s that simple. The pasta combined with the vegetables combined with the vinaigrette is perfect and I think you’ll love it.

Ingredients

Serves: 6

Extra-Virgin Olive Oil
2 Cups Pearl Couscous
2 1/2 Cups Water
Salt
Ground Black Pepper
3 Tablespoons Red Wine Vinegar
1 Teaspoon Dijon Mustard
12 Ounces Grape Tomatoes, Halved
2 Cups Packed Kale, Chopped Coarsely
1 1/2 Cups Fresh Basil, Chopped Coarsely
3 Ounces Feta Cheese, Crumbled
2/3 Cup Kalamata Olives, Sliced
1/2 Cup Pecans, Toasted
1/3 Cup Scallions, Sliced into Thin Rounds

Step-by-Step Instructions

I’d like to thank America’s Test Kitchen for their wonderful resource called The Complete Mediterranean Cookbook. This is another awesome recipe I pulled from it.

Cook the Couscous

Add one tablespoon of olive oil to a large skillet over medium heat. Then add the couscous and stir occasionally for about 5 minutes until the couscous is golden brown. After that, add in 1/2 teaspoon salt and the 2 1/2 cups of water and bring the heat to high. Wait for a boil and then reduce the heat to low and cover the pan. Cook the couscous for approximately 10 minutes or until it’s just tender. Then, remove the pan from the heat and let the pasta cool for about 15 minutes.

Combine Ingredients

To a large bowl, add three tablespoons olive oil, the vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Whisk these ingredients together well. Then, add in the tomatoes, kale, basil, olives, scallions, half the feta and half the pecans. When the couscous has cooled, add that in too and then mix all these ingredients together until they’re coated with the vinaigrette.

Plate & Serve

Divide the couscous salad between separate bowls and then add the remaining feta cheese and pecans to each. You may also place the salad in a larger serving bowl and top that with these remaining ingredients as well. It’s up to you. Serve and enjoy!

The Final Pearl Couscous, Feta, Olives & Pecan Salad

This is such a great dish that I enjoyed very much. If you get a chance to try this one out, please let me know your thoughts in the comment section below. Thanks for reading!

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Every so often I come across a recipe in a cookbook that confounds me. While the photos in the cookbook make the dish look appealing, I can’t imagine how I could ever duplicate it. If I’m feeling up for a challenge, I’ll go for it and see how things turn out. Sometimes I lose and sometimes I win. Today’s recipe and photo gave me that confounding feeling, but I prepared it anyway and I think I won. I mean, I didn’t knock it out of the park or anything, but the result looked and tasted good. I was actually quite surprised by my success.

The Recipe

What confused me most was the ingredients. I’ve made lentils in the past and almost every time, they’ve come out far too soft. I think this was because I overcooked them. Actually, I know it’s because I overcooked them. Lentils aren’t like rice; they don’t need to be cooked for a full hour. Give them 25 minutes on the stove top and you’ll get a perfectly tender lentil that stayed together and maintains its shape. If you infuse that same lentil with interesting spices and some salt, the result is even better. That’s what this recipe calls for; some infusion.

The other primary ingredient is butternut squash. This was pretty easy to pull off. Just peel the squash and cut it up into cubes. Toss those cubes with some olive oil and salt and then roast them in the oven. The cooking of both the lentils and the squash take about the same time, so everything fits well with one another. The result is an interesting salad that tastes very good. I liked this recipe a lot.

Ingredients

Serves: 6

1 Cup Lentils
1 Pound Butternut Squash, Peeled, Seeded and Cut into 3/4 Inch Cubes
Extra-Virgin Olive Oil
3 Tablespoons Balsamic Vinegar
1 Teaspoon Garlic, Minced
1/2 Teaspoon Ground Coriander
1/4 Teaspoon Cumin
1/4 Teaspoon Ginger
1/4 Teaspoon Cinnamon
1 Teaspoon Dijon Mustard
1/2 Cup Parsley, Chopped Coarsely
1/4 Cup Red Onion, Finely Chopped
2 Tablespoons Pumpkin Seeds, Toasted
Salt
Ground Black Pepper

Step-by-Step Instructions

I’d like to thank America’s Test Kitchen for this recipe. I pulled it from their resource called The Complete Mediterranean Cookbook and it was as wonderful as ever.

Pre-Heat Oven

Arrange the racks in the oven so one is in the center position. Then, pre-heat the oven 450 degrees.

Cook the Lentils

Bring three cups of water to a boil in a medium-sized saucepan. Then, add the lentils, along with one teaspoon salt, to the pot and reduce the heat to low, or just so the water is simmering. Once that’s done, add in one tablespoon olive oil, the garlic, coriander, cumin, ginger and cinnamon. Mix well and cover the pot. Cook the lentils for approximately 25 minutes until they are just finished. They should be soft, but with a hint of firmness at the center. When done, remove the pot from the heat. Drain any excess liquid from the pot.

Cook the Squash

Place the squash in a large bowl. Then, add one tablespoon olive oil, one tablespoon vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss the squash with all of these ingredients well and then spread them out on a large baking sheet. Place the sheet into the oven for 25 minutes.

Combine Ingredients

To a large bowl, add three tablespoons olive oil, two tablespoons vinegar and mustard. Whisk these ingredients and then add in the squash, lentils, parsley and onions. Mix well to combine. Finally, season to taste with salt and pepper.

Plate & Serve

You can plate each serving in it’s own bowl or add everything to a larger serving dish. It’s up to you. Just be sure to add the toasted pumpkin seeds to each bowl or the serving dish. Either way, it’s going to be delicious, so enjoy!

The Final Spiced Lentil Salad

I’ll tell you, the spices really add some flavor to this dish. It’s rather unique in a good way. Give this recipe a try and let me know your thoughts in the comment section down below. Thanks for reading!

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I’ve got a nice summer pasta salad recipe for you today. This one’s as easy as a snap. All you need to do is cook up the pasta and mix it in with all the other ingredients. And, as you may notice below (well, probably not), I purchased a few slick new camera lenses. I’m going for sharpness and clarity now, so I focused in on the food very closely. The lenses are pretty awesome and I’m having a lot of fun messing around with them.

The Recipe

This salad has it all. Besides the pasta, of which you can use any type, it includes both black and kalamata olives, salmon, onion, tomatoes, celery, zucchini, red peppers, mozzarella cheese and some other goodies. It really is the perfect tasty pasta salad.

Ingredients

Serves: 6-8

1 Pound Dry Bowtie Pasta
1 6-Ounce Can Salmon
1/4 Red Onion, Chopped
1 Pint Cherry Tomatoes, Halved
3 Celery Stalks, Sliced into Pieces
1 Small Zucchini, Cut into 1/2 Inch Pieces
1/2 Cup Parsley, Chopped
1/4 Cup Black Olives, Halved
1/4 Cup Kalamata Olives, Halved
1/4 Cup Jarred Red Peppers, Coarsely Chopped
1/4 Cup Mozzarella Cheese, Cut into 1/2 Inch Cubes
2 Tablespoons Extra-Virgin Olive Oil
1 Tablespoon Balsamic Vinegar
Salt
Ground Black Pepper

Step-by-Step Instructions

I don’t know who to thank for this recipe. It’s pretty basic and I’ve made it or something like it many times over. I pretty much combined a few different recipes I found online, so thank you internet.

Cook the Pasta

Bring four quarts of water to a boil in a large pot on your stove top. Add one tablespoon of salt to the water and then add the pasta. Cook for around 10 minutes or until the pasta is just al dente and then pour the contents of the pot into a colander. Run the pasta under cold water to cool it down. Make sure it strains thoroughly.

Combine Ingredients

To a large bowl, add the salmon (broken up), onion, tomatoes, celery, zucchini, parsley, black and kalamata olives, red peppers and mozzarella cheese. Mix everything together thoroughly. Then, add in the olive oil, vinegar, about 1/2 teaspoon of salt (to taste) and 1/2 teaspoon of ground black pepper.

Add the pasta in and then mix everything up again and you’re done!

The Final Pasta Salad

You can serve this however you want. Separate bowls, on the side of a paper plate at a BBQ – whatever. It’s a very good salad and I like it a lot. And as you can see, it’s rather simple to prepare. If you decide to try this recipe out. Please let me know what you think in the comment section below. Thanks for reading!

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I’ve got a big Mediterranean cookbook and an even bigger Italian cookbook that I’ve been neglecting for some time. As I browse around online, it’s all too easy to stumble across a great looking recipe that I add to my list. I get all caught up in these online recipes that I fail to use many of my incredible cookbooks. Well, just the other day, I took out both of those I just mentioned and started looking through them. That reminded me of why I bought them in the first place. I love them so much and so many of the recipes included inside are just awesome. So, I’m going to be doing my best at cooking from those regions of the world for the next few weeks. Just until I get bored and then I’ll switch to something else.

The Recipe

This is a fairly simple dish to prepare. There aren’t many ingredients and the results are great. All that’s required is to fry the garlic, tomatoes and olives and then pan roast the asparagus. Season things up a bit and put everything together. That’s it. I enjoyed the results of this process last night and I think this would be the perfect side dish for an upscale event. Asparagus is always fun because not many folks eat it too often.

Ingredients

Serves: 4

Extra-Virgin Olive Oil
2 Teaspoons Garlic, Minced
12 Ounces Cherry Tomatoes, Halved
1/2 Cup Pitted Kalamata Olives, Chopped
2 Pounds Asparagus, Trimmed
2 Tablespoons Fresh Basil, Sliced Thin
1/4 Cup Grated Parmesan Cheese
Salt
Ground Black Pepper

Step-by-Step Instructions

I’d like to thank America’s Test Kitchen for their resource called The Complete Mediterranean Cookbook. I love this book and I use it often.

Fry the Garlic, Tomatoes & Olives

Warm a large skillet over medium heat. Add one tablespoon of olive oil to it and then add in the garlic, tomatoes and the olives. Stir and cook for about three minutes. The goal is to get the garlic golden in color, but not any darker than that. You also want the tomatoes to soften a bit and break down somewhat. When finished, transfer the contents of the pan to a bowl and set aside.

Cook the Asparagus

In the same pan, add another tablespoon of olive oil and add the asparagus. Add one teaspoon of water and cover the pan and let the asparagus cook for five minutes. After this time, remove the cover and increase the heat to medium-high. Mix up the asparagus a bit and let cook for another five minutes. You want to brown some of the asparagus pieces, but not too much. Also, season with a few pinches of salt and pepper to taste.

Assemble the Dish

Turn off the heat and transfer the asparagus to a serving platter. Spoon the tomato, garlic and olive mixture over the asparagus and then sprinkle the Parmesan cheese and basil on top of that. When finished, serve and enjoy!

The Final Asparagus, Tomato & Garlic Dish

I’d say this was an easy one. I put this entire thing together last night in about 15 minutes. We ate half last night in our salads and we’ll finish it up tonight. It’s got great taste as well as some nice textures. If you give this recipe a try, please let me know your thoughts down in the comment section below. Thanks for reading!

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We enjoyed a very good batch of mussels last night. I’ve made a lot of mussels in my day and I never really know what’s going to be inside of those shells until I cook them and they open up. Sometimes the meat is small and sometimes it’s large. Last night, it was huge. Each mussel was almost full to the edges and the entire batch was perfect. I was so happy. I get so disappointed when it’s all shell and no center. I’ll have to remember this time of year, where the mussels came from or whatever else it was that I suspect gave me the results we enjoyed so much.

Anyway, as you probably already know, mussels are one of my favorite ingredients for dinner. Like I said above, I’ve eaten them a lot in recent years and for all those times I’ve eaten them, I’ve steamed them right in a pot on my stove top. To see all my mussel recipes, you can simply search the word “Mussels” in the search bar above. Steaming these things is a great way to cook them because it’s even and it does a good job.

A few days ago, I was reading through one of my cookbooks when I discovered a new mussel recipe that I hadn’t tried yet. It looked like all the others, but this one oven-steamed them as opposed to stove top-steaming. I knew I had to try this new method out.

The Recipe

This is an extremely simple dish to prepare. All you need is some mussels, garlic, red pepper flakes, white wine and a few other ingredients. Once you heat up the oil, garlic and red pepper flakes on your stove top, you’ll add in the mussels and then steam them in the oven. The claim is that the mussels are much more evenly cooked in the oven than on the stove top because of the longer cook time, but I’m not sure that’s true. I’ve never had an unevenly cooked mussel, but I will tell you that the cook on these from last night was spot on.

Ingredients

Serves: 4

3 Tablespoons Olive Oil
3 Teaspoons Garlic, Minced
1/4 Teaspoon Red Pepper Flakes
1 Cup Dry White Wine
1 Teaspoon Dried Thyme
4 Pounds Mussels
1/4 Teaspoon Salt
2 Tablespoons Parsley, Minced

Step-by-Step Instructions

I’d like to thank America’s Test Kitchen for their resource called The Complete Mediterranean Cookbook. Of course this dish came out perfectly. All of their dishes always do.

Pre-Heat Oven

Adjust your oven racks so one is in the center position and then pre-heat the oven to 500°.

Warm Up Ingredients

Warm a large (large enough to hold all the mussels) oven-safe pan or pot over medium heat on your stove top and then add the olive oil, garlic and red pepper flakes and cook for about one minute. Then, add in the white wine and allow that to simmer for about three minutes until it reduces slightly. Finally, add the thyme and salt to the pan and mix these ingredients in with the others.

Cook the Mussels

Add the mussels to the pan and then cover it. Turn off the stove top heat and place the pan inside the oven for 25 minutes. When finished, remove the pan from the oven and turn off the heat. Add the parsley to the rest of the ingredients and then use a large spoon to toss the mussels with the liquid on the bottom. The mussels should be coated with that liquid. That’s where all the flavor is.

Plate & Serve

Divide the mussels between plates and enjoy! You can add more parsley to each place if you wish to jazz things up a bit.

The Final Mussel Dish

Since there are only two us of here, I prepared these mussels in two different skillets. I left them right in the skillets and we ate straight from them. That was fun. You can do whatever you want. As you can see, there’s not much going on here. As long as you get the flavors right and get the mussels cooked, you’re going to love this recipe. If you do decide to try it out, please let me know what you think in the comment section below. Thanks for reading!

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Please don’t mistake what’s in the photos below for a frittata. It’s not one. It’s actually a “Skillet Breakfast Casserole.” I have no idea what the difference between the two are, but I can tell you that this one is awesome. If I had to guess, I’d say the primary difference between the two dishes is the fact that this one has an inch thick layer of shredded sweet potato underneath everything else and regular frittatas are egg and vegetable all the way through. I can’t get over how good this one tastes though. Those sweet potatoes add so much to already outstanding ingredients.

The Recipe

I got creative with this one. Whenever I have a big bowl to mix things together in and a 12″ skillet staring at me, I begin throwing food around. For this recipe, I included both chicken and duck eggs (duck eggs aren’t required), scallions, sour cream, milk, sweet potato, sun-dried tomatoes, baby spinach and Monterey Jack cheese. Oh yeah, and some minced garlic as well. The combination of ingredients worked well together and that moist layer of potatoes on the bottom was out of this world. I loved this breakfast for dinner and it’s definitely on my list to make again.

Ingredients

Serves: 6-8

3 Tablespoons Salted Butter
3 Large Sweet Potatoes, Shredded
1 Cup Sun-Dried Tomatoes, Chopped
1 Bunch (About 6 Cups) Spinach, Chopped
12 Large Eggs
2 Cups Whole Milk
1/2 Cup Sour Cream
1 1/2 Cups Monterey Jack Cheese, Shredded
5 Scallions, Sliced into Thin Rounds
2 Teaspoons Salt
1/2 Teaspoon Ground Black Pepper
1 Teaspoon Garlic, Minced

Step-by-Step Instructions

I’d like to thank The Taste of the South for this recipe. I did mix things up quite a bit, but I got the idea to go with this dish from them.

Pre-Heat Oven

Arrange your oven racks so one of them is in the center position and then pre-heat the oven to 350°.

Shred & Cook the Sweet Potatoes

Over medium heat, melt the butter in a large skillet. Then, add the shredded sweet potatoes to the skillet and mix with the butter. Keep the pan on the stove for a minute or two and then transfer it to the oven for 15 minutes. When finished, remove the pan from the oven, but keep the heat on. Spread the spinach over the sweet potatoes.

Mix Ingredients

In a large bowl, add the eggs, milk, sour cream, one cup of shredded cheese, salt, pepper and garlic. Whisk all these ingredients together well.

Add Ingredients to Skillet

Pour the egg mixture over the sweet potatoes and spinach in the pan. Use a spoon or a spatula to gently push everything around so it’s even. Then, sprinkle the remaining cheese, sun-dried tomatoes and scallions on top and then place the skillet in the oven for approximately 25 minutes. When the eggs are firm to the touch, pull the pan out and turn off the heat.

Plate & Serve

Slice the breakfast casserole into six or eight pieces, plate and serve. Enjoy!

The Final Breakfast Casserole

Well this was easy to prepare. The only part I didn’t enjoy was the shredding of the sweet potato. I always dread things like that. I could have shredded them by hand, which would have taken forever or use a food processor. I used the processor, but I didn’t enjoy cleaning it. That’s why I dread these types of tasks. There’s no way around some things. But, after that was finished, it was smooth sailing. Anyway, if you give this recipe a try, please let me know your thoughts on it down in the comment section below. Thanks for reading!

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I’ve prepared salads similar to this one in the past, so I had to put a bit of a spin on things to keep it interesting. Beet salads are always good in my book, but adding dried cranberries, mint and goat cheese to them just makes everything better. I think these additional ingredients also add some elegance to a classic summer salad. I rarely eat mint, so that was fun. Goat cheese is always good, no matter what, so that was easy. Overall, I think this was an outstanding dish that I’d definitely make again.

The Recipe

This recipe includes a few very good and very filling ingredients. First of all, the beets are the star of the show. After that, there’s lentil, which always hits the spot. Add to these things some mint, goat cheese, dried cranberries, apple slices, red bell pepper, scallions, red lettuce, toasted sunflower seeds and a delicious vinaigrette and you’ve got yourself a winner. Like I said, I’d make this recipe again. I loved the combination of all the flavors.

Ingredients

Serves: 4-6

For the Salad

4 Large Red or Yellow Beets
1 1/2 Cups Dried Lentils
2 Apples, Cored and Sliced
1 Red Bell Pepper, Diced
2 Scallions, Sliced Thinly
12 Fresh Mint Leaves, Chopped
12 Fresh Basil Leaves, Chopped
4 Cups Torn Red Lettuce
1/4 Cup Sunflower Seeds, Toasted
4 Ounces Goat Cheese, Crumbled

For the Vinaigrette

3 Tablespoons Extra-Virgin Olive Oil
3 Tablespoons Pure Maple Syrup
2 Tablespoons White Balsamic Vinegar
1/2 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper

Step-by-Step Instructions

I’d like to thank Le Coup de Grace for this recipe. This website is one of the best resources for recipes that I’ve found yet. I’ll certainly be returning to it.

Cook the Beets & Lentil

Trim each beet and then cut them into eighths. Add about 12 cups of water to a large pot and bring that water to a boil. Add the beets and then reduce the heat to medium-low and let them cook for about 25 minutes or until they are just tender. When finished, remove the beets from the water and let them cool.

To cook the lentils, add three cups of water to a medium-sized saucepan. Then, bring that water to a boil over high heat and add the lentils to it. Reduce the heat to low and cover the pot. Let the lentils cook for approximately 30 minutes or until just tender. When finished, drain the water from the pot and allow the lentils to cool for about 20 minutes. You can even run the lentils under cold water to get them to cool faster.

Prepare the Vinaigrette

To a medium sized bowl, add the olive oil, maple syrup, vinegar, salt and pepper. Whisk everything together well.

Combine Ingredients

Add the beets, lentils, apples, red pepper, scallions, mint, basil, lettuce and half the sunflower seeds to a large bowl. Then, add in the vinaigrette and toss well until everything is coated.

Plate & Serve

Divide the salad between plates or bowls and then top with the goat cheese and the remaining sunflower seeds. Serve and enjoy!

The Final Beet Salad

This salad involves very little cooking and some prep work. As far as assembly goes, you can’t get much easier. The taste is excellent and I think you’ll really enjoy it. If you try this recipe out, please let me know your thoughts in the comment area down below. Thanks for reading!

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