Recipes: Week of November 9th, 2020

Sweet Potato and Egg Skillet

Ingredients

1 sweet potato

1/4 yellow onion, chopped

1 garlic clove, minced

1 Tbsp olive oil

1 tsp smoked paprika

1/2 tsp ground coriander

2 eggs

Microgreens

Optional* Pepitas (pumpkin seeds) to top

salt and pepper to taste

Directions

1. Cut sweet potato into 1/4 inch cubes.

2. Heat olive oil in skillet over medium heat.

3. Sauté onions and garlic in skillet for about 4 - 5 minutes. or until fragrant.

4. Stir in sweet potatoes and cook for 10-15 min.

5. Add paprika, coriander, salt, and pepper, and cook for another minute.

6. Create two wells in the sweet potato hash, crack an egg over each well and cover the pan. Cook until the eggs are your desired consistency, about 3-5 minutes.

7. Remove skillet from heat and top with microgreens and pepitas before serving.

Picture and recipe adapted from: https://naturallyella.com/sweet-potato-hash-egg-skillet/

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Roasted Carrots and Mushrooms

Ingredients

1 bunch carrots

5 oz mushrooms, sliced

2 Tbsp extra virgin olive oil

1/2 tsp dried thyme

Optional* fresh chopped parsley for garnish

salt and pepper to taste

Directions

1. Preheat oven to 450 F.

2. Cut carrots into slices about 1/4 inch thick. Toss carrots in a medium size bowl with 1 Tbsp olive oil, thyme, salt, and pepper and spread on roasting pan.

3. Roast carrots for 15 minutes.

4. Using the same bowl as you tossed the carrots in, toss mushrooms with 1 Tbsp of olive oil.

5. Remove carrots from oven, stir and add in mushrooms and roast for an additional 10-15 minutes.

6. Remove from oven, serve hot topped with fresh parsley if desired.

Picture and recipe adapted from: https://kalynskitchen.com/roasted-carrots-and-mushrooms-with/

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Escarole and Pasta Soup

Ingredients

2 Tbsp olive oil

1 onion, chopped

3 garlic cloves, chopped

1 head escarole (can sub radicchio), chopped

1 Tbsp lemon juice

4 cups vegetable broth

1 oz parmesan cheese

8 ounces pasta

salt and pepper to taste

Directions

1. Heat olive oil in a pot over medium heat. Then add the onions and cook until soft.

2. Add garlic and cook for another minute.

3. Add escarole (or radicchio) and cook for about 2 more minutes.

4. Poor in veggie broth and add lemon, parmesan cheese and a pinch of salt.

5. Cover and let simmer. While simmering, cook pasta, according to package instructions, in a separate pot.

6. One soup is hot and escarole is wilted, it's ready to eat!

7. Serve with pasta on bottom, and ladle the soup on top. Top with parmesan cheese and serve with bread if desired.

Picture and recipe adapted from: https://www.errenskitchen.com/escarole-pasta-soup/