A delightful breakfast that is sure to brighten any morning.
6 slices of bacon or canadian bacon
2 tsp white vinegar
2 english muffins
chopped parsley (garnish
10 Tbsp butter
3 egg yolks
1 Tbsp lemon juice
1/2 tsp salt
Cook the bacon over medium heat in large skillet until browned on both sides. Remove from pan and set on paper towel.
Make hollandaise sauce by first melting butter. Place egg yolks, lemon juice and salt in blender. Blend on medium speed until eggs lighten in color. Turn to low speed and slowly add melted butter. Pour in container and keep warm.
Fill a saucepan 2/3 with water and bring to a boil. Add vinegar. Bring water to a boil and then lower heat to simmer. Crack one egg at a time into small bowl and gently place it in simmering water. When egg begins to solidify add another egg to water. Once all eggs are in water turn off the heat, cover pan and let simmer for 4 minutes. Once fully cooked remove eggs with slotted spoon.
Toast english muffins. Butter inside of muffins. Place one slice of bacon, split in half, on the muffin. Put poached egg on bacon and pour hollandaise sauce over egg. Enjoy!
This recipe from Organicgirl is a unique and easy appetizer or quick meal that you’re sure to love.
2 tablespoons olive oil, divided
1 small bunch broccoli rabe, trimmed
8 ounces ricotta
1 tablespoon minced fresh parsley
1 teaspoon minced fresh thyme Zest of 1 small lemon
¼ teaspoon fine sea salt ¼ teaspoon black pepper
2 large whole wheat naan 2 packed cups Organicgirl supergreens!
½ teaspoon red pepper flakes
flaky sea salt
Preheat oven to 450°F.
In a medium skillet heat 1 tablespoon oil over medium. add broccoli rabe and saute until just tender, 6-8 minutes.
In a medium bowl stir together ricotta, parsley, thyme, lemon zest, salt, and pepper.
Place naan on a large baking sheet. Top with greens and rabe and place spoonfuls of ricotta on top. drizzle with 1 tablespoon oil, sprinkle with pepper flakes and flaky salt, and bake until crisp and browned, about 10 minutes.
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1 ounce dried shiitake mushrooms (18-20), cut in 1/4-inch slices
6 tablespoons butter
1 onion, small dice
1 sweet potato, small dice
2/3 cup frozen peas
1 sheet frozen puff pastry, thawed
1/3 cup flour
2 tablespoons sour cream
1/4 cup plus 2 tablespoons grated parmesan
2 teaspoons coarsely cracked black pepper
2 teaspoons kosher salt
1 tablespoon minced fresh sage
1 teaspoon minced fresh rosemary
6 (8-ounce) ramekins
Bring beef broth and shiitake mushrooms to a boil in a small saucepan. Turn off heat, cover and set aside to steep.
Preheat oven to 375°F. Unfold puff pastry and roll out to about 10×15-inches. Cut six 5-inch circles, lay on a cookie sheet and refrigerate
Melt 3 tablespoons butter in a large saucepan and simmer onions and sweet potato for 3-4 minutes. Stir in beef and peas. Remove from heat and transfer mixture to a mixing bowl and set aside.
Place saucepan back on stove over medium heat. Melt remaining butter, add flour and whisk for 2 minutes. In half cup increments, whisk in stock with mushrooms. Simmer for two minutes while continually whisking. Stir in sour cream, 1/4 cup parmesan, pepper, sage and rosemary.
Combine reserved beef mixture with sauce and divide among ramekins. Top with pastry circles, pressing firmly on sides. Cut five vent slits on each and top with remaining parmesan. Place pot pies on cookie sheet and bake until golden, 20-25 minutes.
You made have heard of zoodles on Pintrest, but do you actually know what they are? Zoodles are veggies spiralized into long, curly pieces that are a great pasta replacement. They are simple to make if you have the right kitchen gadgets, but can take quite a bit of time. We’re here to save you time, so we have many zoodle varieties already spiralized and ready to throw into a recipe. This recipe uses our delicious butternut noodles, which you can pick up in our fresh-cut fruit and vegetable section every day for just $5.
1 tablespoon fresh ginger, peeled and finely minced
3 large garlic cloves, finely minced
4 6-ounce skinless salmon fillets
Sea salt and freshly ground pepper
1 pound baby bok choy, halved
2 cups (packed) green cabbage, finely shredded (about 5 ounces)
4 ounces shiitake mushrooms, stemmed, and sliced – if large
2 tablespoons extra virgin olive oil
2 tablespoons soy sauce
Preheat oven to 450°F. Heat a large rimmed baking sheet for 15 minutes
Meanwhile, mix mayonnaise and wasabi in a small bowl. Stir in half of the ginger and half of garlic; set aside. Season fish all over with salt and pepper. Place bok chop, cabbage, and mushrooms in a large bowl. Drizzle with oil and soy sauce and add remaining ginger and garlic. Toss to coat; season with salt and pepper.
Scatter vegetables across one side of baking sheet. Arrange salmon on the other side. Roast, stirring vegetables occasionally, until salmon is cooked through, 12-15 minutes. Divide vegetables among plates; top with salmon. Serve wasabi mayonnaise alongside.