Green Eggs and “Ham”

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Green Eggs and “Ham”
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Votes: 1
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”
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Votes: 1
Rating: 5
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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
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Instructions
  1. Prepare your 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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Braised Mustard Greens

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Braised Mustard Greens
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Votes: 3
Rating: 5
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Servings Prep Time
4 servings 5 minutes
Cook Time
8 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
8 minutes
Braised Mustard Greens
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Votes: 3
Rating: 5
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Servings Prep Time
4 servings 5 minutes
Cook Time
8 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
8 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. In a large skillet, warm oil over medium heat.
  3. Add shallot and bacon. Sauté until bacon is crispy, about 2-3 minutes.
  4. Add mustard greens to the skillet and toss until they begin to wilt, about 1-2 minutes.
  5. Add chicken stock and cook until completely evaporated, about 2-3 minutes.
  6. Season with salt and pepper.
  7. Transfer mustard greens to a serving plates and garnish with dill. Enjoy!
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Butternut Squash Soup

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Butternut Squash Soup
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Votes: 4
Rating: 4.75
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Servings Prep Time
8 servings 15 minutes
Cook Time
36 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
36 minutes
Butternut Squash Soup
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Votes: 4
Rating: 4.75
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Servings Prep Time
8 servings 15 minutes
Cook Time
36 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
36 minutes
Ingredients
Servings: servings
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Instructions
  1. Prepare your mise en place.
  2. Heat oil in a large skillet over medium heat. Add the onions and garlic, sauté until tender--about 5 minutes.
  3. Add the butternut squash and the ginger to the skillet. Cook for 10 minutes.
  4. Add cumin and toast until fragrant, about 1 minute.
  5. Add water and milk to the skillet. Season with pepper. Cover and cook for 20 minutes.
  6. Transfer the soup and yogurt to a blender. Puree in batches until smooth. Season to taste. Enjoy!
Recipe Notes

Careful when working with hot liquid in the blender to not overfill.

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Spicy Rhubarb Jam

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Spicy Rhubarb Jam
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Votes: 1
Rating: 2
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Prep Time
5 minutes
Cook Time Passive Time
25 minutes 2 hours
Prep Time
5 minutes
Cook Time Passive Time
25 minutes 2 hours
Spicy Rhubarb Jam
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Votes: 1
Rating: 2
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Prep Time
5 minutes
Cook Time Passive Time
25 minutes 2 hours
Prep Time
5 minutes
Cook Time Passive Time
25 minutes 2 hours
Ingredients
Servings:
Units:
Instructions
  1. Prepare your mise en place.
  2. Combine rhubarb, jalapeno, apple juice and brown sugar in a medium saucepan.
  3. Add enough water to cover the rhubarb and a pinch of salt.
  4. Cook until rhubarb breaks down and the mixture resembles jam, about 25‐30 minutes.
  5. Remove from heat and cool completely.
  6. Use as a condiment for meat or poultry or add to your cheese tray. Enjoy!
Recipe Notes

Can be stored in an airtight jar in the refrigerator for up to two weeks.

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Green Gazpacho with Pea Shoots

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Green Gazpacho with Pea Shoots
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Votes: 3
Rating: 4.67
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Servings Prep Time
4 servings 15 minutes
Servings Prep Time
4 servings 15 minutes
Green Gazpacho with Pea Shoots
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Votes: 3
Rating: 4.67
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Servings Prep Time
4 servings 15 minutes
Servings Prep Time
4 servings 15 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Combine peas, cucumber, water and mint in blender or food processor. Process on high until smooth.
  3. With the blender running, stream in olive oil and vinegar.
  4. Scrape down the sides of the blender, season with salt and pepper, and resume blending until creamy.
  5. Pour into 4 bowls and garnish with pea shoots. Enjoy!
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