Whisk together eggs, milk, salt and pepperoni medium mixing bowl. Set aside.
Heat olive oil in a large skillet over medium high heat. When oil begins shimmer, add shallot and chopped broccoli. Sauté until shallot is translucent, about 3 minutes.
Add greens to the skillet and toss until green just begins to wilt.
Remove from heat and spoon 2 tablespoons of greens mixture to each muffin slot.
Pour egg mixture into each slot so that it fills each slot 3/4 of the way.
Pop tray into the oven and cook for the 20-25 minutes, or until the egg coagulates.
Remove from oven and allow to cool for 5 minutes. Remove mini frittatas from the tin and serve. Enjoy!
Coat sweet potatoes and garlic cloves with olive oil, salt, & pepper. Place in a single layer on a baking sheet. Roast 25 minutes, until tender and mildly caramelized
Heat a heavy-bottomed pot over medium heat. Add remaining olive oil & minced shallot. Cook until tender and fragrant, stirring regularly
Fold in kale, followed by the roasted sweet potatoes and garlic cloves
Add veggie stock and heavy cream or coconut milk. Simmer for 5-7 minutes
Blend soup with immersion blender or in blender until smooth
Garnish with sliced scallions and serve with warm, crusty bread. Enjoy!
To make the dressing, whisk together the Dijon, maple and vinegar. Drizzle in the olive oil, whisking to combine. Season to taste with sea salt and pepper. Set aside.
To make the millet, place the millet in a small saucepan on low and allow to dry toast for a few minutes. Add the water and bring to a boil, then lower heat to a simmer. Cover and allow to cook, simmering for 15 minutes. Take off the burner and let sit, covered, for 5 minutes. Toss the cooked millet with some of the dressing and set aside. This can be done up to a day in advance. The longer the millet marinates in the dressing, the better. Store in the refrigerator and allow to come to room temperature before serving.
Toss the squash, grapes and shallot in a large bowl with olive oil, sea salt and pepper. Spread onto a foil-lined half sheet pan and roast in the oven for 20 minutes until the squash is fork tender.
To assemble, plate some of the squash rings on a platter or plate, layering with the millet, greens and grapes. Drizzle any pan drippings and spoon a little more dressing on top. Garnish with walnuts and sea salt. Serve at room temperature.
