Baby Potatoes with Arugula
Makes 4 servings
Ingredients
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1 pound baby potatoes, halved
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1 cup arugula
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½ cup basil
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2 tablespoons grated Parmesan
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2 tablespoons unsalted chicken stock
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1 tablespoon olive oil
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1 tablespoon lemon juice
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¼ teaspoon salt
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¼ teaspoon pepper
Instructions
Place potatoes in a saucepan; cover with water. Bring to a boil. Cook 11 minutes; drain.
Pulse arugula, basil, Parmesan, chicken stock, olive oil, lemon juice, salt, and pepper in a mini food processor. Combine potatoes and arugula mixture in a medium bowl; toss.
Enjoy!
Recipe from My Recipes
Carrot Cake Breakfast Cookies
Makes 10 large cookies
Ingredients
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1 cup quick-cooking oats
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1 cup white whole wheat flour or regular whole wheat flour
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1 teaspoon baking powder
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1 teaspoon ground cinnamon
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½ teaspoon fine sea salt
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¼ teaspoon ground ginger
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1 ½ cups peeled grated carrots (about 1/2 pound)
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1 cup roughly chopped raw pecans or walnuts
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¼ cup golden raisins
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½ cup maple syrup
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½ cup melted refined coconut oil
Instructions
Preheat oven to 375 F. Line a large rimmed baking sheet with parchment paper.
In a large bowl, combine the oats, flour, baking powder, cinnamon, salt, and ginger. Whisk to blend. Add the carrots, pecans, and raisins and stir to combine.
In a medium bowl, combine the maple syrup and coconut oil. Whisk until blended. Pour the liquid mixture into the flour mixture and stir until just combined. The dough might be rather wet, but don’t worry.
Drop 1/4-cup scoops of dough (an ice cream scoop with a wire scraper is perfect for this) onto the prepared baking sheet, leaving several inches of space around each one. Use the palm of your hand to gently flatten each cookie to about 3/4-inch thick.
Bake until the cookies are golden and firm around the edges, 15 to 17 minutes. Cool the cookies on the baking sheet on a cooling rack for 10 minutes, then carefully transfer the cookies to the rack to cool completely (otherwise, the bottoms can brown too much). Leftover breakfast cookies will keep, covered, at room temperature for up to 2 days, in the refrigerator for up to 5 days, and in the freezer for up to 3 months.
Recipe from A Couple Cooks
Bacon & Blue Stuffed Sweet Potatoes
Makes 4 servings
Ingredients
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4 medium sweet potatoes
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3 tablespoons butter, softened
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2 teaspoons honey
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1/2 teaspoon salt
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1/8 teaspoon cayenne pepper
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1/8 teaspoon pepper
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1 small ripe pear, peeled and chopped
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4 bacon strips, cooked and chopped, divided
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1/4 cup plus 3 tablespoons crumbled Gorgonzola cheese, divided
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2 green onions, thinly sliced
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2 teaspoons minced fresh tarragon or 1/4 teaspoon dried tarragon
Instructions
Preheat oven to 375°. Scrub sweet potatoes; pierce several times with a fork. Bake on a foil-lined baking sheet until tender, 45-60 minutes. Cool slightly.
Cut a thin slice from top of each potato. Scoop out pulp, leaving 1/4-in.-thick shells. Mash pulp with butter, honey and seasonings. Stir in pear, 1/3 cup chopped bacon, 1/4 cup cheese, green onions and tarragon. Spoon into shells; return to baking sheet. Top with remaining cheese.
Bake until heated through, 20-25 minutes. Sprinkle with remaining bacon.