Recipes

Cheesy Grits and Black Beans

Grits and beans, maybe with greens and fried eggs -- a base recipe that is in regular rotation.

Oat milk works just fine.

Ingredients	Step
2 c. broth 2 c. milk	Bring to a boil.
⅛ onion, ideally red onion citrus or apple cider/sherry vinegar salt	Thinly slice onion, then let sit in acid with a bit of salt to make a quick pickle. (Alternatively, crack open a small can of pickled Mexican veg.)
1 c. grits or polenta	Stream in to the 4 cups of boiling liquid while whisking. Cook over low, stirring frequently, until completely tender, likely 20-40 minutes. Don't rush this.
¾ c. broth 3 c. black beans (2 cans) Mexican oregano cumin smoked paprika sweet paprika garlic powder onion powder chili powder	Cook over low heat, stirring occasionally, until warm. Adjust seasonings until tasty.
garlic butter chopped greens (kale, collards) salt pepper	Saute garlic in butter, then add greens, salt, and pepper. Stir over high until greens begin to wilt (1-2 minutes), then reduce heat to 3-5 minutes until tender and water has evaporated.
eggs	Fry.
½ c. cheese (cheddar, parmesan, Manchego, nutritional yeast, etc.) 2 T. butter	Vigorously stir into grits, until creamy and vaguely fluffy.
avocado quick pickled onion scallions cilantro salsa hot sauce lime	Add atop bowls of grits, beans, and greens.

Source: Sarah Copeland (NYT)

Gnocchi with Miso Butter Asparagus

Super fast and very delicious meal. Unfortunately two packages of gnocchi plus all this veg requires 2 frying pans to cook.

Gluten free gnocchi should be boiled prior to frying. Gluten-containing gnocchi can skip the boiling step and go immediately into the frying pan. (I often prefer gnocchi boiled first, but it's not always a strong enough preference to wash another pan....)

The miso butter goes well on broccolini as well.

Can add sausage, white beans, or fried egg as a protein source.

Ingredients	Step
oil 30-40 oz. shelf-stable gnocchi (2 packages)	Heat oil in 2 large frying pans, or 1 very large frying pan. Add gnocchi to skillet in an even layer. Cover and cook, undisturbed, until the gnocchi are golden brown beneath and no longer stick to the skillet (2-4 minutes).
2 T. unsalted butter, softened 2 T. miso 2 t. sherry vinegar a few grinds of pepper	Smash together until combined.
2 bunches asparagus, trimmed	Add to skillet. Cook until asparagus are bright green and crisp-tender, 2-3 minutes.
2 c. baby arugula/spinach	Add to skillet and wilt down.
	Turn off heat and add miso butter to gnocchi/asparagus mixture in spoonfuls. Stir together until butter is melted and food is glossy.
toasted nuts (pistachios, walnuts, etc.)	Sprinkle on top at serving.

Source: Ali Slagle (NYT)

Hawaiian Ham

Lots of chopping -- but sweet, gingery, and a hit all around. Could possibly serve on a bed of quinoa, rice, or arugula.

Ingredients	Step
	Heat oven to 450 degrees. Line 2 sheet pans with parchment.
1.5" ginger 1-2 limes	Grate/zest. Put aside ½ t. ginger and the zested limes for a vinaigrette.
2 c. pineapple chunks (20 oz. can, or half a pineapple) 2 sweet potatoes, cubed 1 red onion, coarsely chopped 2 T. brown sugar 2 T. oil 4 t. ginger, grated zest of 1-2 limes ½ t. allspice/mace/cinnamon/nutmeg salt pepper	Toss together until well combined. Roast until cooked and browning, about 30 minutes.
1 Field Roast Celebration Roast, cubed	Halfway through roasting, stir pineapple mixture and add roast.
juice of 1-2 limes 1 clove garlic, grated ½ t. ginger salt pepper	Combine. Slowly whisk in oil to create a vinaigrette.

Source: Melissa Clark (NYT)

Sausage, Dill, Beans and Cabbage

Tangy and tasty, dill-forward.

Could serve with mashed potatoes and/or crusty bread. Could roast an apple with the cabbage. Could use tempeh in paprika underneath the cabbage rather than sausage on top of it.

Ingredients	Step
	Heat oven to 450 degrees. Line 2 sheet pans with foil.
2 lb. cabbage, cut into wedges oil	Toss cabbage and sausages with oil. Roast without flipping until cabbage is tender and charred in spots, about 25-30 minutes -- but set a timer for 15 minutes to add sausages.
4 sausages oil	Halfway through bake time, nestle lightly oiled sausages on top of cabbage.
¼ c. olive oil ¼ c. red wine vinegar ¼ c. dill, chopped 1 shallot, finely chopped 4 t. Dijon mustard salt pepper	Stir together into a vinaigrette.
14 oz. white beans, rinsed (1½ cups, from ½ c. dry)	Stir to combine with vinaigrette. Let marinate.
	Turn off the oven when the cabbage is ready. Then dump the beans and vinaigrette on top of the cabbage, and let sit in the turned-off oven for 5 minutes before serving.

Source: Ali Slagle (NYT)

Chocolate Crepes

Okay, so possibly these are intended to be dessert crepes. But I think they're good for breakfast.

Serve on their own, or with Nutella, whipped cream, berries, .... Serves 2-3.

Ingredients	Step
1 T. unsalted butter	Melt in small 7-inch skillet.
½ c. milk 1 egg, room temperature 1 T. sugar melted butter ½ t. vanilla ⅛ t. salt<	Whisk vigorously to combine.
42 g (⅓ c.) flour 5 g (1 T.) cocoa powder	Sift in. Whisk until completely smooth (excepting butter).
	Let batter rest 15 minutes.
	Heat the same 7-inch skillet over medium. Then pour a scant ¼ c. (3 T.) batter into the skillet. Swirl quickly to coat the bottom of the pan. Let cook until edges look dry, 60-90 seconds, then flip and cook 30-60 seconds more. Repeat for remaining batter.

Source: Zaynab Issa at NYT

Pamela Toman

Cheesy Grits and Black Beans

Gnocchi with Miso Butter Asparagus

Hawaiian Ham

Sausage, Dill, Beans and Cabbage

Chocolate Crepes

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