Pastrami and Brussels Sprouts

Ingredients:

• 1/8 lb. pastrami, slice thin
• 2 tbsp. butter
• 1 lb. Brussels Sprouts, halved or quartered dependent on size
• seas salt
• black pepper
• 1/8 cup diced red onion

Directions:

1. Preheat oven to 425
2. Cut pastrami in strips about 1/4 inch wide and 2 inches long
3. Melt butter in skillet and add pastrami
4. Cook about 3-4 minutes
5. Pour skillet ingredients into a oven-safe bowl
6. Add Brussels Sprouts, salt and pepper and mix well
7. Add onion
8. Roast 35 minutes - stir half-way
9. Serve

2-3 servings

Caramelized Brussels Sprouts

Caramelized Brussels Sprouts

Ingredients:

1. 12 oz. Brussels Sprouts, halved (quartered if large)
2. sea salt
3. black pepper
4. 2 tbsp. olive oil
5. lemon juice
6. 1/2 cup water

Directions:

1. place Brussels Sprouts and water in skillet - salt and pepper to taste
2. cover and simmer over medium heat, stir occasionally until water is evaporated - sprouts will be crispy tender
3. Increase heat to medium high and add olive oil
4. continue to cook uncovered until sprouts are golden brown - about 5-7 minutes
5. add lemon juice to taste

Goes well with fish

Slow Cooker Chicken Cacciatore

Ingredients:

1 cup organic chicken broth
1 tsp. garlic powder
1 can tomato sauce
1 cup mushrooms
1 cup chopped onion
2 chicken breasts
hot cooked spaghetti

Directions:

1. stir broth, garlic powder, tomato sauce, mushrooms and onions in slow cooker
2. add the chicken and turn to coat with the mixture
3. cover and cook on low for 8 hours
4. serve over the spaghetti

Spinach and Gruyere Strata for breakfast of brunch

Ingredients:

4 tbsp. butter
4 green onions, sliced thin
wilted organic baby spinach
sea salt
ground pepper
6 oz Gruyere cheese, shredded
4 eggs
1 1/2 cups milk

Directions:

1. melt 2 tbsp. butter in a skillet
2. add green onions and cook until softened
3. add spinach, salt and pepper
4. cook until all is heated
5. butter a glass baking dish
6. spread half of the spinach mixture over the bottom of the baking dish
7. cover with 1/2 of the cheese
8. scramble the eggs with milk, salt and pepper
9. pour the eggs over the top of the strata in the baking dish
10. preheat oven to 325 degrees
11. add rest of the cheese to top of the strata
12. bake about 50-55 minutes - top should be golden brown

Zucchini Chips

Ingredients:

1 large zucchini
2 eggs
1 cup flour
1/2 cup grated Romano cheese
canola oil

Directions:

1. Preheat oven to 450 degrees
2. Slice zucchini into thin slices
3. Whisk 2 eggs in a bowl
4. Coat each slice of zucchini in egg then dredge in the flour to coat
5. Place each slice of zucchini on a baking sheet coated with canola oil
6. Bake for 8-10 minutes
7. Add fresh Romano cheese, then flip each piece of zucchini
8. Bake another 8-10 minutes

Oven baked eggs with Spinach

Ingredients:

• 2 eggs
• milk
• sea salt
• seasoned pepper
• -------------
• bag of fresh organic baby spinach, slightly wilted
• 2-3 organic green onions, sliced small
• butter
• 3/4 cup shredded cheese, such as cave-aged Gruyere cheese, Mexican 4-cheese blend or your choice

Directions:

1. Mix first 4 ingredients as you would to make scrambled eggs
2. Mix last 3 ingredients and sautee on the stovetop for about 2 minutes to get onions soft
3. Place spinach ingredients in bottom of a baking dish coated with spray or butter
4. Cover spinach ingredients with the shredded cheese
5. Pour the scrambled eggs of the top of it all
6. Bake at 325-350 until done to your taste - about 15-20 minutes

Serves 2 

Florentine Omelet

Ingredients:

1 tbsp. canola oil
4 eggs
1 handful organic baby spinach
1/4 small organic white onion, sliced very thin
1/2 cup organic shittake mushrooms
1 tbsp. minced organic garlic
3 tbsp. organic shredded Italian mix cheese
sea salt
seasoned black pepper

Directions:

1. Beat the eggs
2. Stir in spinach, onion, mushrooms, and garlic
3. follow instructions for how you make an omelet - I use an omelet pan - you can also make it in a skillet
4. Add cheese and cook to your preference of doneness.
5. Serve