Sheet Pan Brussels Sprouts, Bacon, Egg Hash
Makes 6 servings
Ingredients
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2 lb. brussels sprouts, trimmed and halved
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6 slices bacon, cut into 1″ pieces
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2 tbsp. extra-virgin olive oil
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2 tbsp. buffalo sauce, plus more for serving
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1/2 tsp. garlic powder
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Pinch crushed red pepper flakes
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Kosher salt
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Freshly ground black pepper
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6 large eggs
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Freshly chopped chives, for garnish
Instructions
Preheat oven to 425°. In a large bowl, toss together Brussels sprouts, bacon, oil, buffalo sauce, garlic powder, and red pepper flakes. Season with salt and pepper, then spread into an even layer on a large baking sheet.
Bake until bacon is crispy and brussels sprouts are just tender, 15 minutes.
Using a wooden spoon, make 6 nests in the hash to reveal bottom of pan. Crack an egg into each hole and season with salt and pepper.
Bake until eggs are cooked to your liking, 8 to 10 minutes more for a just-runny egg. Garnish with chives and serve with buffalo sauce.
Recipe from Delish
Tomato Zucchini Gratin
Makes 6 servings
Ingredients
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3 slices (3 oz) bread
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4 tbsp olive oil, divided
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1 tbsp fresh thyme, chopped fine
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1 tbsp fresh oregano, chopped fine
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½ tsp salt
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¼ tsp pepper
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¼ tsp red pepper flakes (optional)
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1 ½ oz (3/4 cup) Parmigiano Reggiano, grated
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2 lbs tomatoes, sliced ½ inch thick (4–5 medium tomatoes)
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1 lb zucchini, sliced ¼ inch thick ( 2 medium zucchini)
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salt and pepper to taste
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1 tbsp red wine vinegar
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2 large cloves garlic, minced
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1 tbsp shallot, diced
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½ cup fresh Basil leaves
Instructions
Preheat oven to 400F
Hand tear bread to form coarse crumbs (or quickly pulse in food processor). Place on a sheet pan and bake at 400 degrees for 3-5 minutes, until dried out.
Toss toasted bread, 2 tablespoons of olive oil, thyme, oregano, salt, black pepper, red pepper flakes, and parmesan together in a bowl. Set aside.
Alternate tomato and zucchini slices in a shallow baking pan. Season with salt and pepper.
Whisk together remaining olive oil, red wine vinegar, minced garlic and shallot. Pour over tomatoes and squash.
Top evenly with bread crumb mixture. Bake at 400 for 15-20 minutes or until bread crumbs are toasty. Tear basil leaves on top and serve warm or at room temperature.
Recipe from Feasting at Home
Spicy Beef & Pepper Stir Fry
Makes 4 servings
Ingredients
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1 lb strip steak trimmed and cut in bite size pieces.
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2/3 cup low sodium soy sauce
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2/3 cup water
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3 tablespoons mirin
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3 tablespoons Worcestershire sauce
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1 tablespoon fresh ginger
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1/2 teaspoon garlic powder
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3 teaspoons cornstarch
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1 large red pepper cut in at least 1/2 inch strips
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1 large green pepper cut in at least 1/2 inch strips
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1 large onion diced
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1 broccoli crown separated into large bite size pieces
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3 garlic cloves finely minced
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high-heat oil
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3–4 teaspoons sriracha
Instructions
Combine soy sauce, water, mirin, Worcestershire sauce, ginger, garlic powder and cornstarch in a medium ceramic bowl. Mix with whisk. Pour half of the mixture into a large Ziploc bag and add beef strips and allow to marinate for 30-90 minutes. Refrigerate while marinating.
Heat wok with 1 – 2 tablespoons oil until smoking. Your wok should be very hot. Swirl to coat the wok. Shake the beef in the marinade to get the cornstarch mixed again. Remove the beef from the marinade and carefully add to the wok. Discard the marinade. Cook for about 3-4 minutes stirring halfway through. Remove the steak, cover and keep warm.
Add another tablespoon of oil over high heat. Swirl again to coat the wok. Add the broccoli and cook for about 1-2 minutes stirring once. Add the peppers and onions and cook for 2-3 minutes stirring once or twice. Reduce heat to low and add the garlic and cook for 30 seconds. Remove all veggies from wok, cover and keep warm.
Whisk the the remaining soy sauce mixture and add to the wok and bring to a low boil. Stir until slightly thickened. Add the cooked beef and vegetables back to the wok. Add 3-4 teaspoons of sriracha to taste. Stir and heat for 1-2 minutes and serve.
Recipe from Small town Woman