From Fine Cooking
3 Tbs. unsalted butter
2 Tbs. olive oil
3 large leeks (white and light-green parts only), halved lengthwise, sliced on the diagonal 1/2-inch thick, and rinsed
Kosher salt
6 large eggs
Freshly ground black pepper
1 tsp. chopped fresh thyme
3 oz. goat cheese, crumbled
Position a rack in the center of the oven and heat the oven to 350°F.
Heat 2 Tbs. of the butter and 1 Tbs. of the olive oil in a 10-inch, ovenproof nonstick skillet over medium-high heat. When the butter has melted, add the leeks and a generous pinch of salt and cook, stirring, until the leeks are tender and lightly browned, about 6 minutes. Transfer to a plate, spread in an even layer, and let cool briefly.
In a large bowl, whisk the eggs with 1 tsp. salt and several grinds of pepper. Add the leeks, thyme, and goat cheese and gently stir to combine.
Wipe the skillet clean and heat the remaining 1 Tbs. each butter and olive oil over medium-low heat. When the butter has melted, add the egg mixture and gently shake the pan to evenly distribute the leeks and cheese. Cook until the eggs begin to set around the edges, about 5 minutes. Gently shake the pan to be sure the frittata isn’t sticking (if necessary, slide a spatula around the perimeter to release it). Transfer the pan to the oven and continue to cook until the frittata is set in the center, about 5 minutes.
Remove from the oven and let sit for about 2 minutes. Carefully slide the frittata onto a serving plate, cut into wedges, and serve warm or at room temperature.
Recipe: Zuppa Toscana (Creamy Kale & Potato Soup With Sausage)
From Alaska From Scratch
1 tablespoon olive oil
1 pound italian sausage
¼ teaspoon red pepper flakes (or to taste)
3 cloves garlic, minced
1 onion, diced
4 cups chicken broth
3 small russet potatoes, thinly sliced
2 cups kale, finely chopped
1 cup heavy cream
salt and pepper to taste
To a large pot over medium heat, add the olive oil. Brown the sausage until no longer pink. Add the red pepper flakes, garlic, and onion and cook, stirring often, until the onions a translucent and the garlic is fragrant, about 4 minutes. Add the chicken broth, potatoes, and kale. Bring the broth to a simmer, reduce the heat to medium-low, and cook until the potatoes are tender, about 10 minutes. Remove the soup from the heat, stir in the cream, and season with salt and pepper to taste. Ladle into soup bowls and serve.
Recipe: Sauteed Kale & Goat Cheese Crostini with Balsamic Reduction
From Adventures in Cooking
Balsamic Reduction
1/2 cup balsamic vinegar
2 tablespoons granulated sugar
Kale Crostini
5 large leaves of kale torn into pieces with the thick center veins removed and discarded
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
8 slices French bread
8 ounces goat's cheese can be feta, chèvre...any kind of goat or sheep's cheese
8 tablespoons unsalted butter
freshly ground black pepper
Simmer ingredients for the Balsamic Reduction in a small saucepan over low heat for 10-15 minutes, or until it coats the back of a spoon. Remove from heat and allow to cool to room temperature to thicken.
Sauté the kale with the olive oil and balsamic in a medium-sized frying pan or cast iron skillet over medium heat until the kale cooks down, shrinks, and becomes wrinkly, about 10 minutes, stirring every few minutes. Remove from heat and set aside.
Brush both side of each slide of bread with a tablespoon of the butter and toast them on a grill or griddle until lightly golden. Remove from heat and set aside.
Sprinkle or spread 1 ounce of cheese onto each toast, sprinkle each with a pinch of black pepper, and place a few pieces of kale over the cheese. Drizzle the balsamic reduction over the crostinis and serve immediately.
Recipe: Egg Sandwich With Mustard Greens & Avocado
From Delish
2 tbsp. safflower oil
1 lb. mustard greens
Sea salt
1 large Hass avocado
1 tbsp. fresh lemon juice
4 large eggs
8 slice whole-grain bread
Hot sauce
In a large nonstick skillet, heat 1 tablespoon of the oil until shimmering. Add the greens and cook over moderately high heat, stirring, until tender, 1 1/2 minutes; season with salt. Transfer the greens to a bowl and keep warm.
In a small bowl, mash the avocado. Stir in the lemon juice and season with salt.
Add the remaining 1 tablespoon of oil to the skillet. Crack the eggs into the pan and season with salt. Cook over moderate heat until the whites are crisp, about 1 minute. Flip the eggs and cook until the whites are firm and the yolks are runny, 2 minutes longer.
Spread the avocado on 4 of the toast slices. Top with the greens and fried eggs and sprinkle with the hot sauce. Close the sandwiches, cut in half and serve right away.
Recipe: Okonomiyaki: Japanese Cabbage Pancakes
from Food 52
Sauce
1/2 cup mayonnaise
2 tablespoons soy sauce
2 teaspoons sriracha, more or less to taste
Pancakes
5 large eggs
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon sea salt
1/3 cup all-purpose flour
2 cups cabbage, shredded with a mandoline or finely chopped
1 bunch scallions, trimmed and chopped
3/4 cup (roughly) baby or chopped shrimp
3/4 cup canola oil for frying (roughly 1 tablespoon per pancake, using more or less as needed)
1-2 tablespoons toasted sesame seeds
1 pinch bonito flakes (optional)
Whisk the first set of ingredients together and voila, your sauce. Set aside while you make the pancakes.
In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in cabbage, scallions, and shrimp.
Warm a couple glugs of canola oil in a skillet over medium-high heat until glistening. Ladle the batter into the skillet as you would for regular old pancakes. I usually make them about the size of saucer. Cook on each side for about 3 minutes or until golden brown. Keep pancakes covered in a warm oven as you make the rest. Scatter sesame seeds and/or bonito flakes on top of pancakes and serve with dipping sauce and a cold pilsner.
Recipe: Maple Roasted Carrots
from Bon Appetit
2 lb. medium carrots, tops trimmed to about ½", scrubbed
6 Tbsp. unsalted butter, cut into pieces
⅓ cup (packed) light brown sugar
⅓ cup pure maple syrup
¾ tsp. crushed red pepper flakes
Kosher salt
Flaky sea salt (optional)
Preheat oven to 400°. Line a rimmed baking sheet with 3 sheets of foil (you’ll need it!). Cut carrots on a diagonal into 3" pieces (halved or quartered lengthwise if large).
Spread out carrots on foil. Evenly top with butter, brown sugar, syrup, and red pepper flakes. Season with kosher salt and toss to combine.
Bake carrots, tossing every 20 minutes, until tender and browned around the edges, 50–60 minutes. Transfer to a platter (with syrup, if desired). Sprinkle with sea salt (if using).
Recipe: Sesame-Miso Potato Salad
adapted from A Common Table
Potatoes
2 lbs red potatoes, cut into ¾in cubes
1 tbs salt
2 tbs rice vinegar
Dressing
⅓ cup mayo
¼ cup greek yogurt
2-3 tbs white miso, at room temp
1 tsp sesame oil
1-2 tsp honey
¼ tsp salt, or more to taste
¼ tsp black pepper, or more to taste
To Assemble
4 large hard-boiled eggs
⅓ cup finely sliced scallions
⅓ cup coarsely chopped cilantro (optional)
Place the potatoes and salt in a pot with enough cold water to cover them by one inch. bring to a boil and reduce the heat to medium. Simmer until a fork slides through the potatoes without resistance, 7-8min.
Drain the potatoes and transfer them to a large bowl. Add the vinegar and toss gently with a spatula to combine. Let stand until the potatoes are cool, about 30min.
Meanwhile, in a small bowl, whisk together the mayo, yogurt, miso paste, sesame oil, honey, salt, and pepper until smooth. Using a spatula, gently fold the eggs into the potatoes, then fold in about two thirds of the dressing. If it is too dry for your taste, add the remaining dressing until it reaches your desired consistency. Cover and refrigerate until chilled, about one hour. Serve cold with scallions and cilantro on top.
Recipe: Lamb Meatloaf With Tahini Sauce & Beet Relish
from Dishing Up The Dirt
Meatloaf
2 pounds ground lamb
1 medium sized red onion, finely chopped (about 1 cup)
1/4 finely chopped parsley
2 large cloves of garlic, minced
2 large eggs
2 tablespoons tomato paste
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
hefty pinch of salt
Tahini Sauce
1/3 cup well stirred tahini
1 1/2 tablespoons red wine vinegar
1 clove of garlic, minced
1 teaspoon dried parsley
pinch of crushed red pepper flakes
pinch of salt
4-5 tablespoons water
Beet Relish
2 medium sized beets, quartered
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 clove of garlic, minced
salt and pepper to taste
Preheat the oven to 375F. Grease an 10 x 5 inch loaf pan and set aside.
In a large bowl mix together the lamb, onion, parsley, garlic, eggs, tomato paste, spices and salt until well combined. Transfer the mixture to your prepared loaf pan. Place the loaf pan inside a high-sided baking dish. Carefully fill the baking dish with enough boiling water to rise halfway up the sides of the loaf pan (this is important as it will help keep the meat moist since lamb is on the leaner side). Bake until the loaf is golden brown and cooked through. About 1 hour and 10 minutes.
While the meatloaf is cooking prepare your tahini sauce. Combine the tahini, vinegar, garlic, parsley, crushed red pepper flakes, salt and water. Whisk vigorously until smooth (this works great with an immersion blender). Taste for seasonings and adjust as needed.
Prepare the beet relish by covering the quartered beets in a saucepan with enough water to cover them by 3 inches. Bring to a boil. Reduce the heat to medium and simmer until tender. About 20 minutes. Drain the beets and when cool enough to handle roughly chop them into small pieces. Add the beets to a bowl and toss with the vinegar, oil, garlic, parsley, salt and pepper.
Once the meatloaf is cooked, remove the pan from the water bath and leave it on the counter to cool down for about 10 minutes. Drain the liquid and fat from the loaf pan and then use a spatula or butter knife to loosen the loaf from the pan. Place the loaf on a cutting board and drizzle it with half of the tahini sauce. Then spoon over the beet relish and drizzle with additional sauce as desired. Slice and serve.
Recipe: Carrot Top Pesto
from Our Crew Member Allie!
Per Allie: “This can work for any greens really. I also like to switch around the nuts also to play with flavors (and what my pantry has)”
1lb carrot tops (about 2 very full cups mashed down - sometimes the stems can be really woody, if this is the case, cut them higher up so its more leafy - it can mess with your food processor and creates a not so great texture)
1/2 - 1 cup of oil ( I like to use a mix of olive oil and avocado oil - for me full olive oil is too strong)
2 -3 cloves of garlic, peeled
1/2 cup almonds (walnuts would also be good)
salt (to taste but probably 1 - 2 tsp depending on if your nuts are salted or not)
Add garlic, almonds, and greens to food processor. Turn on and drizzle in oil. After it starts to get pasty. Stop, mix and taste. Add salt and more oil as needed. Continue processing until it's smooth and everything is blended. Tastes delicious right out of the processor but even better after having a chance to mingle. Use for dressings, toss in pasta, spread on toast. Honestly it makes every dish a little happier!
Recipe: Berbere Butter Braised Carrots With Polenta
from Naturally Ella
Berbere is a delicious Ethiopian spice mix, but if you don't have any on hand you can try this recipe with Moroccan Ras El Hanout, your favorite curry blend, or even just some ground cumin and coriander!
Polenta
2 cups water
½ cup dry polenta
Pinch of salt
½ cup grated parmesan
Carrots
2 medium carrots
3 tablespoons butter, divided
1 garlic clove, minced
1 to 2 teaspoons berbere spice blend
Salt, as needed (see note)
Zest from half a lemon (see note)
To start, bring the water to a boil in a pot. Add the polenta, whisking while you pour until the polenta comes together. Add a pinch of salt, reduce the heat to medium-low, and cook for about 30 minutes. Whisk occasionally until the polenta has thickened and the flavor has mellowed. Remove from heat and whisk in the parmesan cheese.
Prepare the carrots: Peel the carrots and cut into ½” thick slices. Place a pan (with lid available) over medium heat. Add in 1 tablespoon butter and melt. Add in the carrots and cook until the carrots start to soften, about 5 minutes. Stir in the garlic and berbere spice, cooking for another minute.
Cover the bottom of your pan with ¼” worth of water. Cover the pan, reduce the heat to low, and cook for 10 to 15 minutes, checking the carrots occasionally (the time will depend on how thickly cut your carrots are). When the carrots are just-tender, remove the lid, and increase the heat to burn off remaining liquid. When there’s just a small bit of liquid left, turn off the heat and add in the remaining two tablespoons of butter and lemon zest. Swirl around the pan and let melt.
Garnish with parsley and pistachios (optional)
Recipe: Beet Tostadas With Fried Eggs
adapted from Bon Appetit
This recipe requires some time with your stove but it's so unique that we couldn't resist including it this week! If you make this recipe let us know in the facebook group what you thought!
1 lb. red beets (about 2 large or a few medium), peeled, cut into ¼" pieces
2 garlic cloves, finely grated
2 Tbsp. ancho chile powder
1 tsp. crushed dried oregano, preferably Mexican
1 tsp. paprika
¾ tsp. ground cumin
½ tsp. freshly ground black pepper
1½ tsp. Morton kosher salt, plus more
2⅓ cups plus 3 Tbsp. vegetable oil, divided
1 large white onion, halved through root end, sliced ¼" thick
6 medium serrano chiles or jalapenos, quartered lengthwise, leaving stems and seeds intact
6 6"-diameter corn tortillas
6 large eggs
Place a rack in middle of oven; preheat to 350°. Toss beets, garlic, chile powder, oregano, paprika, cumin, pepper, 1½ tsp. Morton kosher salt, and ⅓ cup oil in a medium bowl until beets are coated. Scrape onto a foil-lined rimmed baking sheet; bake, tossing every 15 minutes, until beets are tender and spices are very fragrant and smell slightly toasted, 35–45 minutes.
Meanwhile, heat 2 cups oil in a large saucepan over high until oil bubbles immediately when the edge of a tortilla touches the surface. Carefully fry onion, adding a little bit at time to avoid too much spattering and reducing heat as needed, until tender and beginning to brown, about 5 minutes. Transfer to a paper-towel-lined baking sheet. Repeat process with chiles, about 5 minutes. Transfer to same baking sheet.
Working one at a time, fry tortillas, turning once, until crisp, puffed in places, and deep golden brown, about 1 minute per side. Transfer tostadas to baking sheet.
Heat remaining 3 Tbsp. oil in a large nonstick skillet over medium-high. Crack eggs into skillet, leaving space around each one, and cook until whites are set and edges are crisp, about 4 minutes. Season with salt.
Spoon beet mixture onto tostadas, dividing evenly, and top each with an egg, then fried onion, chiles, an salsa of your choice.
Recipe: Cabbage & Kale Slaw With Mustard Vinaigrette
from The Spruce Eats
For the Salad:
4 to 6 medium leaves kale (lacinato)
1/2 medium head cabbage (green)
1/4 cup walnuts (pecans, or slivered or sliced almonds)
Salt to taste (kosher)
Pepper to taste (freshly ground)
For the Dijon Mustard Dressing:
2 teaspoons Dijon mustard (grainy, or more, to taste)
1 clove garlic (minced)
3 tablespoons white balsamic vinegar (or white wine vinegar)
1/3 cup olive oil (good quality extra virgin)
Prepare the Salad
Toast the nuts, if desired. Arrange the nuts in a single layer on a rimmed baking sheet. Bake whole, chopped, or slivered nuts in a preheated 350 F oven for about 8 to 10 minutes, checking and turning them frequently. Sliced almonds will take about half the time. Watch closely.
Cut the middle rib out of each lacinato kale leaf. Roll the leaves up into a tight roll and slice them chiffonade-style into thin strips. Put the strips of kale in a large bowl. You should have about 2 to 3 cups.
Cut the core out of the cabbage half and shred or chop the cabbage. Transfer the cabbage to the bowl with the kale.
Toss the chopped nuts with the kale and cabbage.
Prepare the Dressing
In a canning jar or bowl, combine the Dijon mustard, minced garlic, vinegar, and olive oil. Whisk or shake well. Add a dash of salt and some freshly ground black pepper, to taste.
Drizzle 2 to 3 tablespoons of the Dijon mustard vinaigrette over the salad. Toss the salad. Cover and refrigerate until serving time.
Serve with the extra dressing on the side.
Recipe: Roasted Carrots With Tahini Sauce
Serve over couscous with a dollop of greek yogurt and crispy chickpeas to turn this side into a meal!
2 tbsp tahini
1 tbsp lemon juice
1/8 tsp ground cumin
1/8 tsp garlic powder
pinch of salt
2-3 tbsp water
1 tbsp freshly chopped cilantro (optional)
Preheat oven to 350 degrees. Clean carrots well and trim most of the green, leaving some still visible. Cut carrots in half and place them on a roasting sheet. Toss with olive oil, salt and pepper and roast for 20-25 minutes, turning them half way through.
Meanwhile, add all ingredients under tahini dressing to a blender and blend until smooth.
Remove carrots from oven, arrange on plate, drizzle with dressing and sprinkle with fresh cilantro.
Recipe: Lentil, Cabbage, & Fennel Soup
From Honest Cooking
1 Cup Red Lentils
1 Cup Sliced Cabbage
1 Cup Sliced Fennel(including the stems and fronds)
1 Bay Leaf
2tsp Cumin Seeds
1in Ginger (crushed)
2tsp Ground Coriander
1tsp Turmeric
1/3 Cup canned diced Tomato
1 Green chili/jalapeño, chopped
2 Cups Water
Salt to taste
2Tbs Oil
Wash the lentils and keep aside. Prepare the veggies.
In a pot heat oil and the cumin seeds until it crackles. Add the cabbage and fennel,bay leaf and all the spices,tomato and jalapeños. Saute on medium until well mixed.Add the lentils and continue to stir for about a minute.
Add water and salt. Bring to a boil. Reduce the heat and cover. Let it cook until the lentils are tender about (15-20 mins). Serve hot!
Roasted Baby Beet Salad With Feta & Shallot Vinaigrette
From A Sweet Pea Chef
1 bunch baby beets
2 tbsp olive oil
2 tbsp shallots minced
1 tbsp red wine vinegar
1 tbsp balsamic vinegar
1 tbsp parsley minced
1 tsp fresh orange juice
1/2 tsp kosher salt to taste
1/4 tsp ground black pepper to taste
1/4 cup crumbled feta
Preheat oven to 400 degrees.
Line a baking sheet with aluminum foil. Lay the baby beets, skin on, down on the baking sheet, with space surrounding each, if possible. Cover baking sheet with another sheet of aluminum foil. (You can bypass this step if you wish to individually wrap each beet, but this is kinda like wrapping them all together at once. Much easier.)
Bake beets in the oven for 35-40 minutes, or until tender when poked with a fork.
In a small mixing bowl, whisk together all other ingredients (for the vinaigrette). Season with salt and pepper, to taste.
Once beets are tender, remove from oven and allow to cool. When cool enough to handle, gently peel off beet skin using a sharp paring knife. Discard peel.
Slice each beet in about 1/4-inch slices. Arrange sliced beets on a plate. Drizzle desired amount of vinaigrette over the beets (you may not need to use it all). Sprinkle crumble feta over the plate.
Recipe: Stuffed Delicata Squash
Adapted From Aggie's Kitchen
2 Delicata squash, cut lengthwise
2 teaspoon olive oil, divided
salt and pepper
2 garlic cloves, minced
1 small onion, chopped finely (or substitute your shallot!)
1 15 oz can cannellini or white beans, rinsed and drained
3 handfuls fresh kale, roughly chopped
1/4 cup panko or bread crumbs
1/4 cup Parmesan cheese
red pepper flakes, for serving
Preheat oven to 400 degrees. Scoop seeds out of each half of squash. Place on baking sheet and sprinkle salt, pepper and 1 teaspoon olive oil. Cook for 20-25 minutes. Squash will be soft to the touch.
While squash is baking, make stuffing for squash:
Heat 1 teaspoons of olive oil in a non stick skillet over medium heat. Add minced garlic and chopped onion to pan and cook for about 2-3 minutes. Add kale to pan and cook until wilted. Add rinsed beans to pan and stir, cook until warmed through.
Spoon stuffing into each squash half.
In a small bowl, combine panko and Parmesan. Sprinkle evenly over each squash. Place into oven for about 15 minutes until heated through and breadcrumbs and cheese are golden brown.
Serve immediately with red pepper flakes and extra Parmesan cheese, if desired.
Reeipe: Tumbleweed Farm's Favorite Kale Salad
From Dishing Up The Dirt
1 large bunch of kale, washed and torn into bite size pieces (remove some of the large tough stems)
1 clove of garlic, minced
3 tablespoons tahini
3 tablespoons apple cider vinegar
2 tablespoon fresh lemon juice
3 tablespoons coconut aminos (or low sodium soy sauce or tamari)
1 tablespoon water (plus more to thin if needed)
3 tablespoons nutritional yeast
1 avocado, diced
3 tablespoons toasted sesame seeds
3 tablespoons toasted pine nuts
sea salt
In a large bowl use your hands to lightly massage the raw kale for a few seconds.
Using an immersion blender or small food processor puree the garlic, tahini, vinegar, lemon juice, coconut aminos, water and nutritional yeast until smooth and creamy. Taste for seasonings and adjust as needed.
Pour half of the dressing into the bowl with the kale and use your hands to massage the dressing into the leaves. Add the diced avocado, toasted sesame seeds, pine nuts and a sprinkle of sea salt. Divide between plates and drizzle with additional dressing.
Recipe: Fingerling Potato Salad With Crispy Chickpeas & Roasted Garlic Mustard Green Pesto
from Dishing Up The Dirt
Roasted Garlic Mustard Green (spicy salad mix) Pesto
2 medium heads of garlic
1/4 cup almonds, lightly toasted in a dry skillet until golden brown
1 bunch of mustard greens, about 3 1/2 cups, roughly chopped
2 Tablespoons fresh lemon juice
1/4 cup extra virgin olive oil + additional to thin if necessary
salt + pepper to taste
Crispy Chickpeas & Capers
1 1/2 cups cooked chickpeas- if from the can rinsed, drained and patted dry
1/4 cup capers, drained and patted dry
2 cloves of garlic, chopped
1/2 teaspoon ground coriander
pinch of salt + pepper
3 Tablespoons olive oil
Potatoes
1 1/2 pounds fingerling potatoes, larger potatoes cut in half lengthwise and smaller potatoes left whole
2 Tablespoons olive oil
salt + pepper
Parmesan cheese for serving
Preparation
Preheat the oven to 400F. Prepare the pesto by trimming the tops of the 2 heads of garlic and lightly peeling the outer loose layers of skin-keeping the garlic heads themselves intact. Drizzle the exposed tops of the garlic with a little olive oil and place them in tin foil. Wrap them up in a small packet and roast in the oven for 45 minutes. Let cool completely and then squeeze the garlic from the skins right into the bowl of a food processor.
Pulse garlic, almonds, mustard greens, lemon juice, olive oil, and a pinch of salt and pepper in a food processor until smooth. Taste test and adjust seasonings as needed. Add more oil or a splash of water to thin the sauce if necessary.
Toss the chickpeas, capers, garlic, coriander, salt and pepper with the oil. Place on a parchment lined baking sheet and roast in the oven (400F) until golden brown and crisp. About 18-22 minutes. Shake the pan a few times while roasting.
Toss the potatoes with the oil, salt and pepper. Place on a parchment lined baking sheet and roast in the same oven as the chickpeas and capers until cooked through and tender. About 30-40 minutes (depending on the size of your potatoes)
In a large bowl toss the potatoes with the crispy chickpeas and capers. Scoop in a healthy spoonful of the pesto and toss until evenly coated, adding more pesto as necessary. Divide among plates and serve with freshly grated parmesan cheese and additional salt + pepper if necessary.
Recipe: Kale Quinoa Bites
from 101 Cookbooks
This recipe is very versatile- try adding in chopped broccoli, green onions, your favorite spice mix, etc!
unsalted butter
2 1/2 cups cooked quinoa, at room temperature
4 large eggs, beaten
scant 1/2 teaspoon fine grain sea salt
1 small onion, finely chopped
1/2 cup crumbled feta
1 clove garlic, minced
1 cup very finely chopped kale
1/2 cup shelled fava beans
3/4 cup breadcrumbs
Preheat oven to 375F, with a rack in the top third.
Butter mini-muffin tins generously, and line with a strip of parchment paper in each indent, this makes popping the bites out of the pan after either baking or freezing simple.
Combine the quinoa, eggs, and salt in a medium bowl. Stir in the onion, feta, garlic, kale, and edamame. Stir in most of the breadcrumbs, and let sit for a few minutes so the breadcrumbs can absorb some of the moisture. Fill the prepared muffin tins with the quinoa mixture, pressing the mixture down, and then sprinkling with the remaining breadcrumbs. Bake for 25-30 minutes or until baked through and deeply golden crusted.
Remove the quinoa bites from the pans after a few minutes. Enjoy either hot, or at room temperature
Recipe: Wok-Fried Ginger Scallion Carrots
from The Inquiring Chef
2 Tablespoons vegetable oil
2 medium carrots, cut into 2-inch matchsticks
1 large bunch of green onions, sliced
2 Tablespoons of ginger, finely minced
1 Tablespoon chopped garlic
1 Tablespoon chopped shallots
2 teaspoons fish sauce
1 Tablespoon toasted sesame seed oil
1 tablespoon honey
1 teaspoon rice wine vinegar
2 teaspoons soy sauce
1 crushed red chile pepper or 1 teaspoon red chile flakes
kosher salt to taste
Heat the oil in a saucepan over high heat until the oil is shimmery and hot, but not smoking. Add the carrots and cook until tender and golden brown in spots, about 4 minutes.
Add the green onions, ginger, garlic and shallots at once and stir until hot and fragrant, about 2 minutes. Add the fish sauce, sesame seed oil, rice wine vinegar, soy sauce, honey, crushed red chile pepper and salt to taste. Cook until the sauce thickens slightly and coats the carrots, about 1 minute longer. Serve with rice or your other favorite grains.