Veggie Omelette

If you love zucchini and you haven't tried it with eggs yet - this recipe is for you.  If you love vegetables, this recipe is for you.  If most breakfasts leave you hungry in a few hours, this is for you.  If most breakfast foods can also double as a dinner meal, this can easily be doubled or tripled if you wanted more than a single serving.  Use a larger skillet and slice it up pizza style.

Veggie Omelette

1 small zucchini

2 eggs

1/4-1/2 c. greens of choice (I love arugula or spinach)

2 Tbsp. sausage crumbles (or meat of choice)

2 Tbsp. green onions

1/4 c. bell pepper, chopped

1/4 c. diced tomatoes

Slice zucchini evenly in rounds.  Spray a small skillet with cooking spray and line zucchini in pan.  Cook on medium heat until brown spots are visible, about 5-10 minutes.  Flip each piece and season with salt and pepper.

Whisk eggs and and pour evenly over zucchini.  Top with greens, sausage and onions.  Reduce heat to medium-low, put a lid on the skillet and cook until egg is no longer runny in the middle, around 5-10 minutes.

Remove from skillet and top with peppers and tomatoes.

Kale and Pepper Frittata

Kale and Pepper Frittata

Recipe modified from Pioneer Woman

12 eggs

salt and pepper to taste

3/4 c. shredded cheddar cheese

1/2 c. shredded pepperjack cheese

2 Tbsp. butter

1/2 medium onion, chopped

1 large baked potato, diced

2 c. chopped kale leaves (or other green)

2 whole jarred roasted red bell peppers, chopped

1/4 c. green chilies, chopped

1/4 c. pepperoncini peppers, chopped

Preheat oven to 375 degrees.

Beat eggs until just mixed, and add salt and pepper.

Stir in cheeses and set aside.

In a large non-stick skillet, melt butter.

Add onions and cook until golden brown.

Add diced potato and season with salt and pepper.

Once heated through, add kale leaves, stir and cook for 1 minute.

Add peppers and stir to evenly distribute.

Pour egg mixture over veggies in skillet so that it evenly coats everything.

Let it sit on the burner for 30-45 seconds to set the edges, then move skillet to the oven.

Cook for 10-12 minutes, checking frequently - eggs should be set but not browned on top.

Slide frittata out of skillet and cut into wedges.

Quick Caramelized Chard and Onions

This hearty side dish comes together quickly and balances perfectly with a light sauce of butter, vinegar and a touch of brown sugar.

This recipe works well with any green that can hold its shape, not just chard, and I've tried it without the onions as well if I'm really short on time.  

Quick Caramelized Chard and Onions

Recipe modified from My Recipes 

1 Tbsp. butter

1 Tbsp. olive oil

1-2 onions, sliced thin

16 c. chopped swiss chard

2 Tbsp. water

1-2 Tbsp. balsamic vinegar, to taste

1-2 Tbsp. brown sugar, to taste

Melt butter and olive oil in a large skillet and add onions.

Lightly salt and pepper onions and let cook until starting to brown, 10 minutes.

Add water and chard, and stir to coat.

Cook until chard is just wilted, about 4 minutes.

Stir in vinegar and brown sugar, stirring until sugar is dissolved.

Breakfast Stuffed Squash

A few posts back I shared this recipe.  It has quickly become a favorite of mine, and with all of the garden produce coming in I've moved on to this. 

You can use any summer squash, but I particularly love the presentation of the patty pan.

Breakfast Stuffed Squash

6 medium patty pan squash

1/2 lb. sausage

1/2 red onion, diced

1 clove garlic, minced

1 bell pepper, chopped

2 c. cooked cubed potatoes

1 1/2 c. swiss chard, chopped

1/2 c. shredded cheddar cheese

2 Tbsp. montreal steak seasoning

6 eggs

Hollow out squash and discard seeds and pulp.

Lay in a large baking dish and sprinkle with 1 Tbsp. steak seasoning.

Place in 400 degree oven while you prepare remaining ingredients.

Brown sausage and onion in a large skillet and cook thoroughly.

Add garlic, bell pepper, potatoes, chard, and additional 1 Tbsp. steak seasoning.

Remove squash bowls from oven and divide mixture among them.

Top each with cheddar cheese.

Crack an egg into each cavity.

Lightly season with salt and pepper.

Bake in 400 degree oven for 20 minutes, or until egg whites have set.

Breakfast Stuffed Peppers

Breakfast for dinner is one of my favorites, and these colorful stuffed peppers are no exception.

I modified this recipe; adding potatoes, onions and cheese, and subbing swiss chard for spinach.  Feel free to switch around ingredients to suit your tastes.

Breakfast Stuffed Peppers

Recipe modified from Stupid Easy Paleo

6 bell peppers

1 large baking potato

1/2 onion, chopped

1/2 lb. hot italian sausage links

2 c. chopped swiss chard (or kale)

salt and pepper to taste

1/2 c. chopped cheddar cheese

6 eggs

Cube potato and place in frying pan with 1/4 c. water.

Bring to a boil, cover, reduce heat to medium and cook while prepping other ingredients.

Slice tops off peppers.

Remove stems, and chop remaining top portions into pieces.

Place peppers in a casserole dish and put in oven while it preheats to 400 degrees.

Remove lid from pan and add sausage, onions and pepper pieces.

When sausage is cooked, add in swiss chard, salt and pepper, and heat through.

Remove peppers from oven, and stuff evenly with sausage mixture.

Top with cheese, and crack and egg into each pepper.

Return to the oven for 20 minutes, or until eggs are set.

Butternut Linguine

Roasted butternut squash, paired with noodles, sausage and kale.  The perfect fall dinner.

Butternut Linguine
Recipe modified from Taste of Home

1 lb. Italian sausage
6 c. peeled butternut squash, cubed
1 medium red onion, chopped
3 Tbsp. olive oil
1/2 tsp. red pepper flakes
12oz linguine (I used fettuccine)
2 c. kale, chopped
2 Tbsp. minced fresh sage
salt and pepper to taste
1 can chicken broth
2 Tbsp. cornstarch

Place squash on a baking sheet lined with foil.
Drizzle with olive oil and mix around with your hands, making sure each piece is coated.
Sprinkle with red pepper flakes.
Roast at 425 for 30 minutes, or until tender, stirring occasionally.

Meanwhile, prepare pasta according to package directions; drain.
In a large skillet, cook sausage and onion until no longer pink.
Add squash, kale, noodles and sage to skillet and toss to combine.
Season to taste with salt and pepper.
Combine broth and cornstarch and pour into pan, stirring occasionally until thickened.

Stacked Roasted Vegetable Enchiladas

These stacked enchiladas are full of veggies and have such a great flavor from being roasted.  The hubs likes it with chicken, but you could easily leave it out for a filling vegetarian dinner.

The veggies can be swapped out for whatever you have on hand.

Stacked Roasted Vegetable Enchiladas

Recipe modified from Perry's Plate

1/2 green bell pepper, matchsticks
1 red bell pepper, matchsticks
1/2 head cauliflower, 1/2" chunks
1 small sweet potato, 1/2" cubes (or butternut squash, or carrots)
1 medium onion, chopped
1 c. corn kernels
3 Tbsp. olive oil
2 tsp. cumin
2 cloves garlic, minced
salt and pepper to taste
1 large chicken breast
1/2 c.chopped cilantro
1 c. salsa
2 handfuls fresh spinach (or kale)
6-8 mixed grain Artisan tortillas (or corn, or flour)
1 c. cheddar, shredded
1 c. pepperjack, shredded


Place veggies in a large, rimmed baking sheet.
Drizzle with olive oil and mix together with your hands.
Squish some veggies aside and place the chicken breast on the sheet.
Season everything with salt, pepper and the cumin.
Roast at 425 for 40 minutes.
Shred chicken with a fork.

Meanwhile, spray an 8x8 or 9x9" baking pan with cooking spray.
Spread 1/3 of the salsa into the bottom of the baking pan, and sprinkle with 1/3 of the chopped cilantro.
Add a layer of tortilla pieces to completely cover the salsa.
Top with 1/3 of the vegetables, 1/2 of the spinach leaves, then 1/2 of the shredded chicken breast.
Top with 1/3 of the cheddar and pepperjack cheeses.

Make a second layer of tortilla, salsa, cilantro, vegetables, spinach, chicken and cheese.
Top with a layer of tortillas, salsa, cilantro, vegetables and cheese (your baking dish should be stacked quiet high by now, you may need to press it down with your hands).
Cover with foil.

Bake at 300 for 20 minutes.
Remove foil and bake another 10 minutes, until cheeses melt and everything is heated through.
Let sit for 5 minutes and cut into squares.
Serve with sour cream and green onions, if desired.

Sauteed Lemony Greens

This hearty side dish is the perfect vegetable to accompany any meal.  I especially love it in the winter months.

Sauteed Lemony Greens

Recipe modified from J&M Walkenhorst

1 Tbsp. olive oil

1/2 c. chopped onion

1 c. chopped carrots

1 bunch kale, chopped (or your favorite green)

2 cloves garlic, minced

1/4 c. chicken broth

2 Tbsp. lemon juice

zest of 1 lemon

salt and pepper to taste

Heat oil in large skillet.

Saute carrots and onions until onions are translucent.

Add kale and saute until slightly wilted.

Add garlic and stir for 30 seconds.

Add chicken broth and cook until kale is tender, about 5 minutes.

Stir in zest and lemon juice.

Season with salt and pepper.

Chicken and Sausage with Greens and White Beans

I love everything about this meal!  The taste, the colors, you name it.  Definitely a keeper.

Chicken and Sausage with Greens and White Beans

Recipe modified from Brandon Boudet

4 boneless, skinless chicken breasts

kosher salt

red-pepper flakes

2 Tbsp. extra-virgin olive oil

3/4 lb. andouille sausage, sliced (I used turkey sausage)

1/2 c. yellow onion, chopped

2 carrots, sliced

3-4 garlic cloves, minced

1 Tbsp. fennel seed

1 can chicken broth

1 bunch kale, trimmed and chopped

1 Tbsp. lemon juice

Season chicken with salt and red pepper flakes.

Heat large pot on medium high before adding oil.

Add chicken to hot oil and cook until seared on one side, about 3 minutes.

Turn them and add the sausage, cooking and stirring about 5 minutes more, until sausage is browned.

Add the onion, carrots, garlic, and fennel seed, sauteing until onion is translucent, about 8 minutes.

Add the broth and bring to a boil.

Rinse and drain beans.

Add beans and kale to the pot, and stir gently.

Simmer about 30 minutes, until kale and carrots are tender.

Stir in lemon juice, and season to taste with salt and pepper.

Serve over noodles or with bread to soak up the juices.

Barley Risotto

Risotto isn't just for rice... anymore.

If you've never tried (or liked) barley you need to make this recipe!

I guarantee you will love it!

This is a great side dish.

Barley Risotto

Recipe modified from Jake and Michelle

4 1/2 cups low-sodium beef or chicken broth (I did half of both)
1 tablespoon olive oil
1 small onion, chopped
3/4 cup uncooked pearl barley
1 large red pepper, chopped (I used green)
2 cups packed chopped kale, or other greens
1/4 cup grated Parmesan cheese
fresh ground black pepper

Bring broth to a boil in a saucepan.
Reduce heat to low and keep it hot.

Heat oil in large saucepan over medium high heat until shimmery.
Add onion and a small pinch of salt.
Cook, stirring occasionally until the onions are fully cooked; 6-8 minutes.
Add barley and cook for 1 minute.
Add 1 cup of broth and simmer, stirring occasionally, until it is almost completely absorbed.
Add more broth 1/4 cup at a time, stirring constantly at a simmer until each addition is absorbed before adding the next 1/4 cup.
After 20 minutes of this, add bell pepper and continue adding/stirring broth.
There should be about 30 minutes total cooking time.
When the last addition of broth goes in, add kale and simmer until it is cooked and the barley is tender.
Stir in cheese and black pepper.
Serve immediately.

Kale and Potatoes au Gratin

This is a great way to sneak some greens into your diet!

Kale and Potatoes au Gratin

2 Tbsp. butter

2 Tbsp. flour

1 1/2 c. milk

1 1/2 c. shredded Cheddar cheese, divided

8 strips bacon

1 c. chopped onions

16 oz. kale, stems removed

6-8 medium potatoes (russett, red, gold) sliced 1/4" thick

1 tsp. salt

1 tsp. pepper

Preheat oven to 400.

Melt butter in a saucepan over medium-low heat.

Str in flour until a paste forms.

Slowly whisk in milk; bring to a simmer.

Add 1 1/4 c. cheese and stir until cheese is melted.

In a frying pan, cook bacon until crisp; drain and crumble.

Add onions to bacon drippings and saute over medium heat until tender.

Chop kale leaves roughly and add to pot; saute for 30 seconds.

Layer half of the potatoes in a 9x13" dish, adn season with half of salt and pepper.

Add half of the kale and onions.

Reserve 2 Tbsp. of the bacon; sprinkle half of the remaining amount over kale.

Repeat layering.

Pour cheese sauce over everything.

Bake for 40-50 minutes.

Top with remaining cheese and bacon; bake for 5-10 minutes, or until browned.

Makes 8 servings.

Zuppa Toscana Soup

Kale is my favorite green.  It holds up so well in soups!

I am not an Olive Garden fanatic, but supposedly this soup tastes just like theirs.

Zuppa Toscana Soup

Recipe from Kady Dommer

1 lb. Italian sausage
2 large russet potatoes, cut long ways then in thin slices
½ onion chopped
¼ c. bacon bits
1 tsp. minced garlic
2 c. kale, chopped
2 cans chicken broth

4 c. water
1 c. heavy whipping cream

Cook sausage then set aside to drain on a paper towel.

In large pot put water, chicken broth, onion, potatoes and garlic.

Cook until potatoes are almost done.

Add meat, salt and pepper, and simmer for ten minutes.

Add kale and cream.

Warm through and serve.

Butternut and Kale with Maple Mustard Sauce

Don't be afraid of the sauce!  The flavor combination is amazing!

Plus, the squash is boiled, not baked, so it takes much less time from start to finish.

Butternut and Kale with Maple Mustard Sauce

Recipe inspired by 'Cuisine at Home'

4 c. butternut squash, 1" cubes
4 c. stemmed chopped kale
1 can chicken broth
1 Tbsp. olive oil
1/2 c. diced onion
1 1/2 tsp. dried sage
1/4 c. maple syrup
1 Tbsp. Dijon mustard
salt and pepper to taste

In medium saucepan saute onions in olive oil until translucent.  
Add broth and butternut to the pan and boil over medium-high heat until squash is almost cooked through, about 3 minutes.
Stir in kale and let stand, uncovered, 3-4 minutes.

Strain vegetables, and move to a serving dish.
Return empty pot to stove and add syrup, mustard, sage and salt and pepper.
Pour over vegetables and stir to combine.

Try this with Maple Glazed Pork Chops (or any chicken dish), and steamed veggies.

Savory Swiss Chard

My parents grew Swiss Chard a bunch when we were growing up, so I was excited when I got some in my local co-op food basket.

I tried this recipe for the first time and it was delicious!

I will definitely be making it again.

Savory Swiss Chard

Recipe from Rachael Ray

2 Tbsp. extra-virgin olive oil

Large bunch chopped swiss chard leaves

1/4 tsp. nutmeg

1/2 tsp. cumin

salt and pepper

1 tsp. worchestershire sauce

1/2 c. chicken stock

Heat oil in large skillet and add greens.

Toss to coat and cook until wilted.

Add nutmeg, cumin, salt, pepper and worchestershire sauce.

Add chicken stock and simmer until crisp-tender.

Serve warm.

Kale and Sausage 'Stew' with Egg-Lemon Sauce

I debated over this recipe for a long time...

I couldn't figure out how the egg-lemon sauce would taste; or if I would like it or not.

I finally decided to give it a try, and it was DELICIOUS!

It has amazing flavor.

We will definitely be making this again!

Kale and Sausage 'Stew' with Egg-Lemon Sauce
Recipe adapted from Jakes Recipes

1 Tbsp. olive oil
1 small onion, diced
1 lb. uncooked Portuguese sausage or Hot Italian Sausage (I used Mild Italian)
1 can hot chicken broth (just under 2 cups), divided
6 c. coarsely chopped Kale leaves
3 eggs, beaten
3 Tbsp. fresh lemon juice

Heat oil in pan.
Add onion and cook over medium heat until tender.
Add sausage to pan and brown.

In separate pan, heat chicken broth.
Add kale and 1/2 c. chicken broth to sausage mixture.
Cover, reduce heat and simmer for 20 minutes or until kale is tender.

Beat eggs with the lemon juice in a heatproof bowl.
Gradually add the remaining 3/4 c. hot chicken broth to the egg mixture.

Add egg mixture to kale and sausage mixture.
Simmer over low heat for 1-2 minutes, or until the egg mixture is slightly thickened.
DO NOT BOIL the mixture or the eggs will scramble.

Serve over rice.

Greens, White Beans and Barley Soup

This may not be the best looking soup (according to my husband), but it is SO tasty!  And filling.  Especially for not having any meat.  I got this recipe from Jake and Michelle Walkenhorst (in my ward); they hosted a 'cooking with greens' cooking group at their house.  I'm not sure which cookbook they got it out of, but thanks for sharing!

GREENS, WHITE BEANS AND BARLEY SOUP

½ lb. carrots, peeled
2 Tbsp. olive oil
1 ½ c. chopped onions
½ tsp. salt
2 cloves garlic, minced
1 ½ c. sliced mushrooms (omit these if you are a fungus free family like us)
6 c. chicken stock
2 c. cooked barley
2 bay leaves
1 can. White beans, rinsed
1 tsp. sugar
1 tsp. dried thyme leaves
1 ½ lb. collard greens, chopped (I used Kale)
1 Tbsp. white wine vinegar

Hot pepper sauce
red or yellow bell pepper strips

Cut carrots lengthwise into quarters, then crosswise into ¼” pieces. Heat oil in large Dutch oven over medium heat until it shimmers. Add carrots, onions, and salt. Sweat until slightly softened, 3-5 minutes. Add mushrooms and sweat for another 4-5 minutes, until tender. Add garlic and sweat for 30-60 seconds, until fragrant.
Increase heat to high. Add stock, cooked barley, beans, bay leaves, sugar and thyme. Bring to a boil, reduce heat to low and simmer for 5 minutes. Add greens and simmer for another 10 minutes. Remove bay leaves and discard., Stir in vinegar.
Season individual serving bowls with pepper sauce, fresh ground black pepper, and garnish with bell pepper strips.