Tag: Eggs
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Green Eggs (and ham)
[av_textblock size=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” font_color=” color=” av-desktop-hide=” av-medium-hide=” av-small-hide=” av-mini-hide=” id=” custom_class=” av_uid=”] Green Eggs (and ham) Rhea Yablon Kennedy Serves 2-3 Ingredients: ¾ cup steamed spinach or other greens, drained and cooled to room temperature 4 large eggs 3 whole scallions, cut in 2″ pieces Canola oil Omelet fillings, if you wish Ham…
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Beet-top Crustless Quiche
[av_textblock size=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” font_color=” color=” id=” custom_class=” av_uid=’av-li698xtk’ admin_preview_bg=”] Beet-Top Crustless Quiche from Vegetarian Times Serves 8 Edible beet tops are the free prize that comes with the colorful root vegetable. This entrée calls for about the amount of greens you’d get from a one-pound bunch of beets, but it can also be…
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Baked Eggs with Collards and Cheddar Garlic Grits
from Nina Marcinowski Serves 2 Ingredients: 1 large bunch collards or other greens 1 tablespoon balsamic vinegar 3 ¼ cups water 1 slivered garlic clove 1 cup quick cooking grits 1-1 ½ cups grated sharp cheddar cheese 4-6 eggs Salt and pepper Directions: Preheat oven to 350 degrees F. Wash, stem and chop greens. Steam…
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Albondigas Soup
From Laura Rankin Ingredients 2 Tbsp olive oil 1 large onion, chopped 1 large garlic clove, minced 3 quarts of chicken stock or beef stock OR water OR a mixture of both (we usually use half stock half water as the meatballs will create their own stock). ½ cup of tomato sauce ½ lb of…