CAULIFLOWER AND GOAT CHEESE OMELET
5 large eggs
2 tablespoons olive oil
1/2 medium head cauliflower, cut into small florets (3 cups)
1 garlic clove, minced
1/2 cup crumbled goat cheese or feta
1/4 cup flat-leaf parsley leaves
Beat eggs with ¼ teaspoon salt. Heat oil in a 10-inch heavy nonstick skillet over medium-high heat until it shimmers, then sauté cauliflower until browned and tender, 5 to 9 minutes. Reduce heat to medium, and then add garlic, ¼ teaspoon salt, and 1/8 teaspoon pepper and sauté 1 minute. Pour eggs over cauliflower. Cook, lifting edges to let uncooked egg run underneath and shaking skillet occasionally to loosen omelet, until almost set, 4 to 5 minutes. Slide out onto a large plate. Put skillet over omelet and, using potholders, firmly hold plate and skillet together, then invert omelet back into skillet and cook 1 to 2 minutes. Slide out onto plate and sprinkle with feta and parsley.
Zucchini and Eggs
Zucchini and Eggs
2 tsps olive oil
2 eggs, beaten
1 medium zucchini, sliced
salt and pepper
Heat small skillet over medium heat. Add salt and pepper to beaten eggs. Add oil to skillet along with zucchini and a sprinkle of salt and pepper. Cook zucchini until tender stirring occasionally. Spread zucchini in a single layer in skillet and gently pour egg over zucchini. Cook until egg is firm.
Broccoli and Carrots with Carrot Top Pesto
Roasted Broccoli and Carrots with Carrot Top Pesto
1 bunch carrots with tops (about 6), peeled and cut into 1 inch chunks, tops reserved for the pesto
1 head broccoli, cut into florets
3 cloves garlic, chopped
3 tablespoons olive oil
2 tablespoons sesame seeds
Salt and Pepper
Carrot tops from carrots
3/4 cup fresh parsley leaves
1/4 cup roasted pecans
1 large clove garlic
1/2 cup extra-virgin olive oil
1/4 cup grated Parmesan
Preheat the oven to 400 degrees F. In a large bowl, toss the broccoli, carrots and garlic with the olive oil, sesame seeds, salt and pepper until fully combined. Transfer to an ungreased baking sheet. Roast until lightly brown and just tender, about 25 minutes. Meanwhile, place the leaves and stems from the carrot tops in a food processor with the parsley leaves, roasted pecans and garlic. Puree and then slowly drizzle in the extra-virgin olive oil while the machine is running. Add the grated Parmesan and kosher salt to taste. Puree until combined. Drizzle roasted vegetables with pesto.
Jerky
Jerky
2 lbs thinly sliced meat (pork, chicken, or beef)
¼ cup soy sauce
1 TBL Worcestershire sauce
¼ tsp black pepper and garlic powder
½-1 tsp smoked salt
Combine all ingredients into a large plastic zipper bag to marinate for at least 2 hours and up to overnight. Determine amount of salt needed by how long you will marinate. Use less salt for longer marinating times. Remove meat from marinade and drain strips on towels to remove excess marinade. Place cooling racks inside cookie sheets and place strips of marinated meats on cooling racks close together but not touching. Dehydrate in a 140 degree oven until dried completely. Begin checking at 3 hours and cooking time will be based on thinness of meat strips. Alternatively, use a dehydrator by following the manufacturer directions for drying jerky. Jerky is best stored in jars or plastic zipper bags in the freezer but can be stored for about two weeks on the counter.