Green Eggs and “Ham”

Green Eggs and “Ham”
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Rating: 5
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Servings Prep Time
4 servings 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
10 minutes
Green Eggs and “Ham”
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings Prep Time
4 servings 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Collect and measure all of your ingredients to create a mise en place.
  2. Combine bell pepper, parsley, green onions, garlic, kale and Parmesan cheese in a food processor. Pulse until pureed.
  3. While the food processor is running, stream in 3 tablespoons of olive oil. Blend until smooth. Season with salt.
  4. In a separate bowl, crack and whisk the eggs.
  5. Whisk the green mixture from the food processor into the eggs. Set aside.
  6. In a large sauté pan heat 1 tablespoon of olive oil over medium heat. Add the turkey and cook for 3 minutes.
  7. Add egg mixture to the sauté pan and scramble the green eggs. Season with salt and pepper.
  8. Plate and garnish with additional Parmesan cheese. Enjoy!
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Roasted Vegetables with Gremolata

Roasted Vegetables with Gremolata
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Roasted Vegetables with Gremolata
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Votes: 1
Rating: 5
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Ingredients
Servings:
Units:
Instructions
Roast The Vegetables
  1. Cut the carrots and parsnips in half lengthwise and again crosswise.
  2. Cut the turnips halves into 1-inch wedges.
  3. Place the carrots, parsnips, turnips, Brussels sprouts and shallots in a large bowl. Drizzle with tablespoons of the oil. Toss to combine.
  4. Line a sheet pan with foil and arrange the vegetables in one layer on top of the foil, sprinkle with salt and ground black pepper.
  5. Place the sheet pan in the oven. Roast the vegetables for 50 minutes or until tender and nicely browned.
  6. Remove sheet pan from the oven. Transfer the vegetables to a large platter; cover to keep warm
The Gremolata
  1. Grate the yellow peel (the zest) of the lemon with a grater or a microplane until you have accumulated a tablespoon. Avoid the bitter white part (the pith).
  2. Cut the lemon in half. Squeeze the juice into a bowl and remove the seeds.
  3. Place the walnuts in a jar chopper and coarsely chop.
  4. Transfer the walnuts to a bowl. Add all of the cheese, parsley, garlic and lemon zest, plus 1 tablespoon of lemon juice and 1 tablespoon of oil. Stir to combine.
Serve It Up
  1. Spread the gremolata evenly over the warm vegetables and gently toss to coat.
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Broccoli and Leek Soup

Broccoli and Leek Soup
Author: Recipe 4 Success
Ingredients
  • 1 medium leek
  • ½ white onion
  • 1 stalk celery
  • 1 russet potato
  • 2 heads broccoli, small
  • 32 ounces vegetable or chicken stock
  • 1 cup water
  • ¼ cup plain Greek yogurt
  • ¼ cup Parmesan cheese
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon pepper
  • 1 tablespoon salt
  • 2 purple carrots or radish for garnish
Instructions
  1. Prepare the Vegetables
  2. Cut the green part off of the leek. Slice down the middle, lengthwise, then rinse under running
  3. water. Cut into small pieces. Place into a mixing bowl.
  4. Remove the skin and cut the onion into small pieces. Add to bowl.
  5. Cut the celery into small pieces. Add to bowl.
  6. Peel and cut the potato into small pieces and place in a separate bowl.
  7. Cut the stem off of the broccoli and chop into small pieces. Add to the bowl with the potato.
  8. Cut the head of the broccoli into medium pieces. Set aside.
  9. Start the Soup
  10. Place a stockpot over medium heat; add 2 tablespoons olive oil.
  11. Add onions, leeks, and celery and sauté until they begin to turn translucent. Add ½ tablespoon
  12. salt.
  13. Add the potato and broccoli stem. Cook for 5 minutes.
  14. Add the broccoli pieces. Cook for 5 minutes
  15. Add the stock and water and simmer until potatoes are fork tender. There should be at least an
  16. inch of liquid over the vegetables; add water as needed. Lower the heat and let simmer 15-20
  17. minutes.
  18. Puree with an immersion blender, blender or food processor.
  19. Remove from heat and stir in yogurt and Parmesan cheese.
  20. Season with salt and pepper.
  21. Using the peeler, make long ribbons of purple carrots.
  22. Garnish soup with purple carrot ribbons or sliced radish.