sausage and leek hash

http://www.bbcgoodfood.com/recipes/1562/index.html

we use veggie sausage, cook the potatoes first and mustard instead of horseradish.

• 1 tbsp olive oil
• 6 veggie sausages
• 6 cooked potatoes , sliced
• 350g cooked, sliced leeks (or broccoli or cabbage)
• 1 tbsp creamed horseradish sauce, more if you want to heat things up. or mustard.
• 100g mature chedder or Gruyère , grated 

1. Heat the oil in a large heavy-based frying pan. Add the sausages and fry for 8-10 minutes until well browned. Remove the sausages, then slice them on the diagonal and set aside.
2. Turn the heat to high, then add the potatoes and leeks and give them a good stir. Continue to cook on a fairly high heat until the potatoes begin to brown and turn crisp. Toss the sausage slices back in along with the creamed horseradish and heat for a further 2-3 minutes. Take the pan off the heat, sprinkle in the cheese, season well and gently stir to combine.
   

Try wholegrain mustard instead of horseradish if you like.

greek squash omelet

http://www.nytimes.com/2010/03/02/health/nutrition/02recipehealth.html?ref=eggs

Greek Baked Squash Omelet

By MARTHA ROSE SHULMAN

Greeks often add yogurt to their omelets, which contributes calcium, protein and bacteria long believed to help digestion. Yogurt also gives the omelet a light, fluffy texture. Make this with winter squash in winter and with zucchini in summer.

2 tablespoons extra virgin olive oil
1 leek, white and light green parts, cleaned and chopped
2 garlic cloves, minced
3/4 pound winter squash or zucchini, cut in 1/4- to 1/3-inch dice
Salt and freshly ground pepper to taste
1/4 cup chopped fresh dill
2 tablespoons chopped fresh mint
8 eggs
1/2 cup drained yogurt or thick Greek-style yogurt
1/4 cup freshly grated Parmesan cheese

1. Preheat the oven to 350 degrees.
2. Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet. Add the leek and cook, stirring, until tender, about three minutes. Add the garlic, stir together until fragrant, about 30 seconds, and add the squash. Cook, stirring, until tender, 10 to 12 minutes for winter squash, about 8 minutes for zucchini. Season to taste with salt and pepper. Stir in the dill and the mint. Remove from the heat.
3. Place the remaining tablespoon of oil in a 2-quart casserole or in a 9-inch cast iron skillet, brush the sides of the pan with the oil and place in the oven. Meanwhile, whisk the eggs in a large bowl. Season with salt and freshly ground pepper to taste. Whisk in the yogurt and the Parmesan. Stir in the squash or zucchini mixture.
4. Remove the baking dish from the oven and scrape in the egg mixture. Place in the oven, and bake 30 minutes or until puffed and lightly colored. Allow to cool for at least 10 minutes before serving. Serve hot, warm or at room temperature.

Yield: Serves six to eight.
Advance preparation: The squash can be prepared through step 2 as far as a day ahead.

ricotta frittata

http://www.nytimes.com/2010/03/04/health/nutrition/04recipehealth.html?ref=eggs

Baked Ricotta Frittata With Fresh Mint

By MARTHA ROSE SHULMAN

This delicate Italian frittata is traditionally made on top of the stove but also works well when baked.

2 tablespoons extra virgin olive oil
6 large or extra large eggs
Salt and freshly ground pepper to taste
1 cup fresh ricotta
3 tablespoons chopped fresh mint
1 garlic clove, minced or mashed in a mortar and pestle

1. Preheat the oven to 350 degrees. Place the oil in a 2-quart baking dish or a 9-inch cast iron skillet. Rub the oil over the sides of the pan, and place in the oven. Meanwhile, whisk the eggs in a large bowl. Whisk in the salt (about 1/2 teaspoon), pepper, ricotta, mint and garlic. Remove the baking dish from the oven and scrape in the egg mixture. Return to the oven, and bake 30 minutes or until lightly colored on the top and set.
2. Remove from the heat, and allow to sit for 10 minutes or longer before serving. Serve hot, or allow to cool and serve at room temperature.
Yield: Serves six.
Advance preparation: The frittata can be made several hours ahead and refrigerated.

mexican scrambled eggs

http://www.nytimes.com/2010/10/20/health/nutrition/20recipehealth.html?ref=eggs
Serve the eggs with warm corn tortillas.


1 tablespoon canola oil
1 small white onion, finely chopped
2 to 3 serrano or jalapeño chilies, minced (more to taste, seeded if desired)
1 garlic clove, minced
3/4 pound tomatoes, cut into small dice, or 3/4 of a 14-ounce can, drained
3 to 4 tablespoons chopped cilantro
Salt to taste
6 to 8 large eggs

1. Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, for about three minutes until just tender. Turn the heat to medium-high, and add the chilies, garlic, tomatoes and half the cilantro. The mixture should sear in the pan. Cook, stirring often, until the tomatoes have cooked down and the mixture is lightly browned, five to eight minutes. Season to taste with salt, and turn the heat down to medium. The tomatoes should not be watery.

2. Beat the eggs in a medium bowl, and add salt to taste and the remaining cilantro. Add to the pan and cook, stirring every few seconds to create large curds, until the eggs are scrambled. Taste, adjust seasoning and serve.

Yield: Serves four.
Advance preparation: You can make the recipe through Step 1 several hours ahead. Reheat to a simmer and proceed with Step 2.
Nutritional information per serving (six eggs): 168 calories; 11 grams fat; 3 grams saturated fat; 317 milligrams cholesterol; 7 grams carbohydrates; 2 grams dietary fiber; 111 milligrams sodium (does not include salt added during preparation); 11 grams protein

pasta with tomato and feta

http://www.foodnetwork.com/recipes/dave-lieberman/bow-ties-with-pesto-feta-and-cherry-tomatoes-recipe/index.html

my wife blisters the tomatoes. mmm mmmm.

Ingredients

• 1 pound bow tie pasta (farfalle)
• 3/4 cup Pesto, recipe follows
• 1/2 pint cherry tomatoes, halved
• 1 cup crumbled feta cheese
• Kosher salt and freshly ground black pepper
• Olive oil, as needed

Directions

Bring a large pot of salted water to boil. Stir in the bow ties and cook, stirring occasionally, until al dente, about 10 minutes. Drain the pasta and run it under cold water just until it stops steaming. Bounce the pasta around to get rid of as much water as you can.
Dump the pasta into a large serving bowl. Stir in the pesto until the pasta is coated. Toss in the cherry tomatoes and the crumbled feta. Taste the salad and season it as you like with salt and pepper. You can make the salad up to about 1 hour before you serve it. Check out the salt and pepper just before you serve the salad. If it's looking a little dry, add some olive oil and stir it around.

soba with edamame, zucchini and mushrooms

http://www.eatmedelicious.com/2008/07/soba-noodles-with-zucchini-ribbons.html

Soba Noodles with Zucchini Ribbons
Modified from Vegetarian Times Complete Cookbook

Makes 2 relatively small servings.

4 oz soba noodles
1 large zucchini
3 tbsp low sodium soy sauce, or to taste
3 tbsp mirin, or to taste
1 tsp cornstarch
1 tsp oil
1 tbsp minced garlic
1 cup shelled edamame
1 cup sliced mushrooms
3 green onion stalks, thinly sliced for garnish

Heat a pot of water over medium heat and when it is boiling, cook the pasta according to the package directions. Drain.*

Use a vegetable peeler, and carefully slice the zucchini into long, thin strips. Set aside. Combine the soy sauce, mirin and cornstarch in a bowl, and set aside.

Heat the oil in a large skillet or wok over medium-high heat. Stir-fry the garlic for 30 seconds, and add the edamame, mushrooms, zucchini and soy mixture, and stir-fry for about 30 seconds more, or until the vegetables are heated through**. Remove from the heat.

To serve, put equal portions of the noodles in individual bowls or on plates, and spoon the vegetables and sauce over top. Garnish with scallions and serve.

*My package of soba noodles says to cook it for 6 minutes, but they're completely cooked after about 2.
**I used frozen edamame so I stir-fried for a few minutes until the edamame were hot.

pan roasted cauliflower

http://www.eatmedelicious.com/2010/03/pan-roasted-cauliflower.html 

Pan-Roasted Cauliflower
Adapted from fresh 365

serves 4 as a side dish

1/4 cup pine nuts
1 large head cauliflower, cut into tiny florets
1 tbsp olive oil
juice of 1/2 lemon
1 tsp ground mustard
1/2 tsp salt
pepper, to taste
2-3 green onions, chopped

In a large sauté pan, add pine nuts over medium heat, and cook, stirring often, 5-7 minutes, until toasted. Transfer pine nuts to a serving bowl. Place pan back on heat and add cauliflower, olive oil, lemon juice, ground mustard and salt. Cook, 12-15 minutes, shaking or stirring every few minutes, until cauliflower is golden brown. Transfer cauliflower to the serving bowl with pine nuts. Season to taste with pepper, and top with green onions.

brussel sprouts and cauliflower with mustard caper butter

http://www.latimes.com/features/la-fo-cauliflower-salad,0,2131871.story

i roasted the vegs and used half the butter.

2 garlic cloves

Sea salt

6 tablespoons butter, softened

2 teaspoons Dijon mustard

1/4 cup drained small capers, rinsed

Grated zest of 1 lemon

3 tablespoons chopped marjoram

Black pepper

1 pound Brussels sprouts

1 small head ( 1/2 pound) white cauliflower

1 small head ( 1/2 pound) Romanesco (green) cauliflower

1. To make the mustard-caper butter, pound the garlic with a half-teaspoon salt in a mortar until smooth. Stir the garlic into the butter with the mustard, capers, lemon zest and marjoram. Season to taste with pepper. (The butter can be made a day ahead and refrigerated. Bring to room temperature before serving.)

2. Trim the base off the Brussels sprouts, then slice them in half or, if large, into quarters. Cut the cauliflower into bite-sized pieces.

3. Bring a large pot of water to a boil and add salt. Add the Brussels sprouts and cook for 3 minutes. Then add the other vegetables and continue to cook until tender, about 5 minutes. Drain, shake off any excess water, then toss with the mustard-caper butter. Taste for salt, season with pepper and toss again.

Each serving: 108 calories; 2 grams protein; 6 grams carbohydrates; 2 grams fiber; 9 grams fat; 5 grams saturated fat; 23 mg. cholesterol; 281 mg. sodium.

mushroom hash with black rice

http://www.nytimes.com/2011/02/16/health/nutrition/16recipehealth.html?ref=recipesforhealth

When I made this hash, I thought hard about adding cooked grain to the chopped mushrooms, as they’re so good on their own. You may choose to serve this without the black rice, but add it if you want a more substantial dish.

2 tablespoons extra virgin olive oil
2 shallots, finely chopped
2 stalks celery, finely chopped
2 pounds mushrooms, stems trimmed, chopped
2 garlic cloves, minced
1/4 cup dry white wine
1 teaspoon fresh thyme leaves
Salt and freshly ground black pepper
2 tablespoons tomato paste, dissolved in 1/4 cup water
1 cup cooked black rice (optional but recommended)
1/4 cup chopped flat-leaf parsley
Poached eggs for serving (optional)

1. Heat the olive oil over medium heat in a large, heavy nonstick skillet. Add the shallots and celery. Cook, stirring, until tender, about three minutes. Raise the heat to high, and add the mushrooms. Cook, stirring often, until they begin to color and stick to the pan, about five minutes. Turn the heat to medium-high and cook, stirring often, until the shallots and celery are tender, juicy and fragrant, five to eight minutes.
2. Add the garlic and stir for a minute, then add the wine, thyme, salt and pepper. Cook over medium heat, stirring often, for five minutes. Add the diluted tomato paste, and cook for about five minutes, pressing the mixture down into the pan, then waiting for a minute until the surface begins to brown, then stirring and pressing it down until the surface browns again. The mixture should be lightly colored and the tomato paste no longer discernible. Taste and adjust seasoning. Stir in the rice and parsley, heat through and serve — topped with a poached egg if desired — with crusty bread and a salad.
Yield: Serves four.
Advance preparation: The hash will keep for three or four days in the refrigerator.
Nutritional information per serving (without poached egg): 192 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 0 milligrams cholesterol; 23 grams carbohydrates; 4 grams dietary fiber; 54 milligrams sodium (does not include salt to taste); 9 grams protein
Nutritional information per poached egg: 71 calories; 2 grams saturated fat; 1 gram polyunsaturated fat; 2 grams monounsaturated fat; 186 milligrams cholesterol; 0 grams carbohydrates; 0 grams dietary fiber; 81 milligrams sodium; 6 grams protein

brussel sprouts and winter squash hash

Brussels Sprouts and Roasted Winter Squash Hash

http://www.nytimes.com/2011/02/15/health/nutrition/15recipehealth.html?ref=recipesforhealth 

By MARTHA ROSE SHULMAN

To this colorful winter hash I’ve added cooked black rice, which contributes a chewy texture and an earthy flavor that plays well against the sweetness of the squash and the seared brussels sprouts.
1 1/2 pounds winter squash, like butternut, halved, seeds and membranes scraped away
1 pound brussels sprouts, preferably small ones
2 tablespoons extra virgin olive oil
1 bunch scallions, sliced thin
2 garlic cloves, minced
Salt and freshly ground pepper
2 tablespoons tomato paste, dissolved in 1/4 cup water
1 cup cooked black rice
Poached eggs for serving (optional)
1. Preheat the oven to 425 degrees. Cover a baking sheet with foil, and lightly oil the foil. Brush the cut sides of the squash with olive oil, and set on the baking sheet with the cut sides down. Bake 30 to 40 minutes until easily pierced with a paring knife. Remove from the heat, allow to cool until it can be handled, and peel and dice.
2. While the squash is in the oven, trim away the bottoms of the brussels sprouts and cut into quarters.
3. Heat the oil over medium-high in a large, heavy skillet. Add the brussels sprouts. Cook, stirring often or tossing in the pan, until just tender and the edges are seared light brown, about five minutes. Add salt to taste, and stir in the scallions and garlic. Stir together for a few minutes until the scallions and garlic are fragrant. Stir in the squash. Cook, stirring often, until the squash has caramelized lightly, about 10 minutes. It’s fine if the squash falls apart in the pan. Season to taste with salt and pepper, and stir in the dissolved tomato paste. Continue to cook, stirring, until the tomato paste has caramelized, about five minutes. The tomato paste mixture will no longer be visible, but there should be rusty-colored traces on the bottom of your skillet. Stir in the black rice. Heat through, taste and adjust seasonings, and serve, topped with a poached egg if desired.
Note: To cook black rice, combine 1 part rice with 1 3/4 parts water and salt to taste in a saucepan. Bring to a boil, cover and reduce the heat. Simmer 30 minutes until the water has been absorbed. Remove the lid, place a dish towel over the pot, return the lid and let stand 10 minutes. A cup of dry rice will yield 3 cups of cooked rice.
Yield: Serves four to six.
Advance preparation: You can keep this for about three days in the refrigerator and reheat.
Nutritional information per serving (four servings, without the poached egg): 249 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 0 milligrams cholesterol; 43 grams carbohydrates; 12 grams dietary fiber; 55 milligrams sodium (does not include salt to taste); 7 grams protein
Nutritional information per serving (six servings): 166 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 3 grams monounsaturated fat; 0 milligrams cholesterol; 28 grams carbohydrates; 8 grams dietary fiber; 37 milligrams sodium (does not include salt to taste); 5 grams protein

mushroom tofu and asparagus

http://www.nytimes.com/2009/12/18/health/nutrition/18recipehealth.html?ref=mushrooms

SServe this pretty stir-fry with rice or noodles.

1/2 pound fresh shiitake mushrooms
Salt to taste
1 pound asparagus, woody ends snapped off, cut on the diagonal in 2-inch lengths
2 tablespoons canola or peanut oil
3/4 pound tofu, cut in 1/2 -x 3/4-x 1/4 inch dominoes
Low-sodium soy sauce to taste
2 tablespoons finely minced garlic
2 tablespoons finely minced ginger
1 tablespoon dry or amontillado sherry
1/4 teaspoon sesame oil
1 teaspoon cornstarch

1. Stem the mushrooms, and quarter the caps. Place the stems in a saucepan, and add 2 1/2 cups water and salt to taste. Bring to a simmer over medium-high heat. Reduce the heat, cover and simmer 20 minutes. Strain, discard the mushroom stems and return the broth to the heat. Bring back to a boil. Add the asparagus, and blanch for one to two minutes, just until bright. It should still be crunchy. Transfer to a bowl of cold water, then drain. Retain the broth.
2. In a small bowl or measuring cup, stir together 1 tablespoon soy sauce, the sherry, sesame oil and 1/4 cup of the broth. In a separate bowl or measuring cup, stir together 1/2 cup of the broth and the cornstarch.
3. Heat a large, heavy skillet or wok over high heat. Add 1 tablespoon of the oil, and when the oil is hot but not smoking, add the tofu. Stir-fry until lightly colored, two to three minutes. Add soy sauce to taste, toss together for about 30 seconds, and transfer to a bowl or plate. Set aside.
4. Add mushrooms to the pan, and stir-fry three to four minutes, until just tender and moist. Add the remaining tablespoon of oil, and stir in the garlic, ginger and asparagus. Stir-fry for 30 seconds. Add the tofu and soy sauce mixture, and stir-fry for two to three minutes, until the asparagus is just tender and the mixture is fragrant. Stir the cornstarch mixture again, and add to the pan. Stir just until the tofu and vegetables are glazed, and serve immediately with rice or noodles.
Yield: Serves four.
Advance preparation: This is a last-minute stir-fry, but you can make the mushroom stem broth and blanch the asparagus several hours ahead. Everything can be prepped long before you begin to cook.

portobello burgers

1 tablespoon red wine vinegar or sherry vinegar
Salt and freshly ground pepper to taste
1 garlic clove, green shoot removed, minced or pureed
3 tablespoons extra virgin olive oil
4 large portobello mushrooms, stems removed
1 6-ounce bag baby spinach
4 ½-ounce slices cheddar or Gruyère cheese
Whole grain hamburger buns and the condiments of your choice

1. Whisk together the vinegar, salt, pepper, garlic and olive oil. Toss with the mushroom caps in a wide bowl. Rub the marinade over the tops of the mushroom caps and place them on a baking sheet, rounded side up. Let sit for 15 minutes. Don’t rinse the bowl, because you’ll use any oil and vinegar residue to dress the spinach.
2. Bring a large pot of water to a boil, salt generously and blanch the spinach for 20 seconds. Transfer to a bowl of ice water, drain and squeeze dry. Chop coarsely and toss in the bowl with the residue of the marinade. Set aside.
3. Prepare a medium-hot grill, heat a heavy skillet over medium-high heat, or preheat an electric grill or panini pan on medium-high. Season the mushrooms as desired with salt and pepper. Place the mushrooms on the hot grill or pan, rounded side down. Cook them for about 6 to 8 minutes, depending on the thickness, until lightly browned, and moist. Turn over and cook for another 6 minutes. Turn over for a minute to reheat the top, then flip back over and place the cheese on top. Continue to cook until the cheese melts. If using a panini grill, cook 6 to 8 minutes. Open the grill and place the cheese on top. Wait for it to melt. Place a mound of spinach on the bottom half of each hamburger bun and place the mushrooms, rounded side up, on top of the spinach. Top with your choice of condiments and serve.
Yield: Serves 4.
Advance preparation: You can marinate the mushrooms for up to a day.http://www.nytimes.com/2010/01/13/health/nutrition/13recipehealth.html

brussel sprouts with hazelnuts

http://well.blogs.nytimes.com/2010/11/04/a-vegan-chef-dishes-up-thanksgiving/

Chloe Coscarelli’s
Maple-Roasted Brussels Sprouts With Toasted Hazelnuts
The brussels sprouts are roasted at a high heat to bring out the natural sugars and caramelize the edges, then tossed with toasty hazelnuts and a kick of maple syrup.

1 1/2 pounds brussels sprouts
1/4 cup olive oil
3/4 teaspoon sea salt
1/4 teaspoon (or 10 grinds) black pepper
2 tablespoons maple syrup
1/2 cup toasted hazelnuts, coarsely chopped (optional)

1. Preheat the oven to 375 degrees.
2. To prepare the brussels sprouts, remove any yellow or brown outer leaves, cut off the stems and cut in half.
3. In a large bowl, toss the brussels sprouts, olive oil, salt and pepper together. Once all of the brussels sprouts are coated in oil, spread them into a 9- by 13-inch (or larger) baking dish or sheet tray to roast. Note: You may want to line your sheet tray with foil for easy cleanup because the caramelizing process leaves a sticky residue. Place in oven.
4. After 15 minutes, stir the brussels sprouts with a spatula or large spoon to even out the browning. After 30 minutes, stir in the maple syrup. (Steps 1 through 4 can be done a day in advance; store covered in the refrigerator. Continue with Steps 5 and 6 right before serving.)
5. Continue to roast the brussels sprouts for about 15 more minutes, or until they are fork tender (about 45 minutes total roasting time).
6. Toss the roasted brussels sprouts with the hazelnuts and devour!
Yield: Serves 6.

portobello stuffed with lentil cashew

http://well.blogs.nytimes.com/2010/11/04/a-vegan-chef-dishes-up-thanksgiving/ 

Chloe Coscarelli’s
Harvest-Stuffed Portobello Mushrooms
This hearty Thanksgiving entree is made of savory lentil cashew stuffing baked in juicy portobello mushrooms infused with aromatic herbs. It’s topped off with a sliver of sweet tomato and fresh thyme leaves. This dish is packed with protein and fiber and will hold its own on the Thanksgiving table.

1 large yellow onion, small dice
1 cup cashews
2 tablespoons olive oil, plus extra for brushing
4 cloves garlic, minced
1 cup cooked brown rice (or grain of choice)
1 can lentils, drained and rinsed
1/4 cup breadcrumbs
1/2 cup vegetable broth
1 teaspoon dried basil
1 tablespoon fresh thyme leaves plus extra for garnish
6 portobello mushrooms, stems and gills removed
1 tomato, sliced in thin rounds
Sea salt
Freshly ground black pepper

1. Preheat oven to 350 degrees Fahrenheit.
2. In large skillet, sauté the onions and cashews with 2 tablespoons olive oil over medium high heat. Season with salt and pepper to taste, and sauté until onions are soft and lightly browned. Add garlic and let cook a few more minutes.
3. In a large bowl combine onion mixture, brown rice, lentils, breadcrumbs, vegetable broth, basil and thyme. Mix together and season to taste with salt and pepper. (The stuffing can be made up to three days in advance and stored covered in the refrigerator.)
4. Brush both sides of mushroom caps lightly with olive oil and place top-side down on an oiled sheet pan. Stuff mushrooms with about 1/2 cup lentil cashew stuffing, then press one tomato slice on top of the stuffing. (The mushrooms can be stuffed and assembled on a baking tray the day before you plan to bake and serve them.)
5. Bake for approximately 30 minutes, or until the stuffing is browned and the mushroom begins releasing juices. Garnish with extra fresh thyme leaves.
Yield: Serves 6.

spinach tofu sesame stir fry

http://www.nytimes.com/2009/04/14/health/nutrition/14recipehealth.html

You can serve this simple stir-fry with grains or noodles, or (my preference) use it as a filling for a whole wheat pita pocket.

1 tablespoon canola oil
1/2 pound tofu, cut in small dice
1 large garlic clove, minced
1 teaspoon grated or minced fresh ginger
1/4 teaspoon red chili flakes
Soy sauce to taste
1 6-ounce bag baby spinach, rinsed
2 tablespoons toasted sesame seeds
1 teaspoon sesame oil

1. Heat the canola oil over medium-high heat in a large nonstick skillet or wok, and add the tofu. Stir-fry until the tofu is lightly colored, three to five minutes, and add the garlic and ginger. Cook, stirring, until fragrant, about one minute, and add soy sauce to taste. Add the spinach and stir-fry until the spinach wilts, about one minute. Stir in the sesame seeds, and add more soy sauce to taste. Remove from the heat.
2. Using tongs, transfer the spinach and tofu mixture to a serving bowl, leaving the liquid behind in the pan or wok. Drizzle with the sesame oil, and add more soy sauce as desired. Serve with rice or other grains, or noodles. You may also use it as a filling for whole wheat pita bread.
Variation: Once cooked, finely chop the tofu and spinach and use as a filling for spring rolls or wontons.

Yield: Serves three
Advance preparation: This is a last-minute preparation, but you can have your ingredients prepared well in advance.

chili sweet potatoes

http://www.nytimes.com/2011/01/24/health/nutrition/24recipehealth.html

2 garlic cloves, green shoots removed
Salt to taste
2 chipotle chilies in adobo, seeded
2 tablespoons adobo sauce from the chilies
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly ground cloves (1 clove)
1/4 teaspoon freshly ground pepper
1/2 cup chicken broth or water
1 cup fresh orange juice
2 tablespoons honey
1 tablespoon finely chopped orange zest
2 tablespoons extra virgin olive oil
4 large sweet potatoes (about 3 pounds), scrubbed
Chopped cilantro for garnish (optional)
Note: Sweet potatoes may be labeled as yams. Look for dark orange flesh.

1. Preheat the oven to 350 degrees. Oil a 2-quart baking dish. Place the garlic, salt, chipotles and adobo sauce, cinnamon, cloves, pepper, broth, orange juice and honey in a blender. Blend until smooth. Strain into a large, wide bowl, and stir in the orange zest.

2. Cut the sweet potatoes in half lengthwise, then cut each half into 4-inch lengths. If the sweet potatoes are fat, cut the pieces in half lengthwise into wedges. Add to the bowl, and toss with the adobo mixture until coated. Transfer to the baking dish, then pour on the liquid from the bowl. Drizzle on the oil, and cover tightly with foil.

3. Bake 45 minutes in the preheated oven until tender. Raise the heat to 425 degrees, uncover the sweet potatoes and baste with the liquid in the pan. Continue to bake, uncovered, until the sweet potatoes are thoroughly tender and glazed and any sauce remaining in the pan is thick. Garnish with cilantro and serve.

Yield: Serves six.
Advance preparation: You can make this dish several hours ahead of serving and reheat in a medium oven. You can assemble the dish through Step 2 several hours before you bake it.
Nutritional information per serving: 269 calories; 5 grams fat; 1 gram saturated fat; 0 milligrams cholesterol; 52 grams carbohydrates; 7 grams dietary fiber; 262 milligrams sodium (does not include salt to taste); 4 grams protein

lentils with veggie sausage

http://www.nytimes.com/2006/10/04/dining/044hrex.html
i substituted veggie sausage

2 tablespoons canola oil
1 large white onion, peeled
1 celery rib, sliced
2 garlic cloves, peeled; 1 finely chopped, 1 halved
2 pounds VEGGIE SAUSAGE
1 pound French green lentils, rinsed
5 sprigs fresh thyme, tied with kitchen string
1 teaspoon kosher salt, plus additional
½ teaspoon freshly ground black pepper, plus additional
Red wine vinegar, to taste
2 tablespoons chopped fresh parsley
Dijon mustard, for serving.


1. Heat oil over medium heat in large, heavy-bottomed saucepan or Dutch oven. Slice onion into quarters; cut quarters crosswise into 1-inch chunks. Add onion, celery and garlic to pan; cook, stirring, until onions are translucent, about 10 minutes. Do not let vegetables brown (lower heat if necessary).
2. Add sausage, lentils, thyme and enough water to cover. Season with salt and pepper. Simmer, partially covered, until lentils are tender, about 1 hour.
3. Season with vinegar and additional salt and pepper. Discard thyme. Stir in the parsley. Serve warm, with mustard alongside.
Yield: 6 servings.

baked beans with kale

http://www.nytimes.com/2011/02/02/health/nutrition/02recipehealth.html

Beans baked very slowly for several hours develop a creamy texture, while the liquid they cook in, which thickens to a syrup, acquires a caramelized flavor. The kale practically melts in this casserole, going from bitter to sweet. I love using lima beans in this dish because they’re so big and their texture is so luxurious.

1 bunch kale, stemmed and washed in two changes of water
3 tablespoons extra virgin olive oil
1 medium onion, chopped
1 carrot, chopped
1 rib celery, chopped
4 garlic cloves, minced
1 2/3 cups white beans (3/4 pound) or dried lima beans, picked over and soaked for at least four hours and drained
1 6-ounce can tomato paste, dissolved in 1 cup water
3 cups additional water
A bouquet garni consisting of 4 parsley sprigs, 2 thyme sprigs and a bay leaf
1 teaspoon herbes de Provence
Salt and a generous amount of freshly ground pepper
1/2 cup bread crumbs

1. Preheat the oven to 225 degrees. Meanwhile, bring a large pot of water to a boil, salt generously and add the kale. Blanch for two minutes, then transfer to a bowl of ice water. Drain, squeeze out water and cut into ribbons. Set aside. (I blanch the kale to extract some of the bitterness, but you can skip this step if you wish).
2. Heat 2 tablespoons of the olive oil over medium heat in a large ovenproof casserole. Add the onion, carrots and celery. Cook, stirring often, until the onion is tender, about five minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the dissolved tomato paste, and bring to a simmer.
3. Add the drained beans, the remaining water, the bouquet garni, herbes de Provence and salt and pepper.. Stir in the kale, bring to a simmer, cover and place in the oven. Bake three hours until the beans are tender and creamy. Taste and adjust salt.
4. Mix together the remaining olive oil and the bread crumbs. Sprinkle the bread crumbs over the beans, and continue to bake another 30 minutes to an hour until the bread crumbs are lightly browned. Remove from the heat and serve; or allow to cool slightly and serve.
Note: Make sure that the beans come to a simmer on top of the stove before placing them in the oven. Do not use old beans, which will not soften no matter how long you simmer them. If the beans do not soften in the oven after a couple of hours, raise the heat to 300 degrees. If you live at a high altitude, raise the oven temperature and let the the beans bake for longer.

Yield: Serves six.
Advance preparation: You can make this recipe through Step 3 and store it in the refrigerator up to four days ahead of serving. Top with the bread crumbs, and reheat in a 350-degree oven for 15 minutes until the beans are bubbling and the bread crumbs lightly browned.
Nutritional information per serving (six servings): 370 calories; 8 grams fat (1 gram saturated fat); 0 milligrams cholesterol; 58 grams carbohydrates; 12 grams dietary fiber; 191 milligrams sodium (does not include salt to taste); 19 grams protein

tofu wrap

 http://www.oprah.com/food/Scampi-Style-Tofu-Wrap

Servings: Serves 4

Scampi-Style Tofu Wrap

• 4 Tbsp. olive oil
• 1 tsp. red pepper flakes
• 4 garlic cloves , crushed
• 1 pound extra-firm tofu , cut into 1/2-inch cubes
• 1 1/2 tsp. vegan steak seasoning (try Montreal Steak Seasoning by McCormick)
• 2 hearts romaine lettuce , chopped
• 3 Tbsp. capers
• Juice and zest of one lemon
• Salt and pepper to taste
• 2 spinach tortilla wraps

Directions

Heat a large sauté pan over medium-high heat.

Add 2 Tbsp. of the olive oil, the red pepper flakes and the garlic. Add the tofu and the steak seasoning. Cook for 10 minutes, stirring frequently, until the tofu is browned. Transfer to a plate and let cool.

Place the lettuce in a large bowl. Add the cooled tofu, the capers and the lemon juice and zest. Toss with the remaining oil and season with the salt and pepper.

Heat the tortillas briefly to soften. Fill with the tofu mixture and wrap. 

honey mustard tofu

http://www.eatmedelicious.com/2009/07/honey-mustard-marinated-tofu.html

Adapted from Vegetarian Cooking for Everyone

The recipe originally called for 1 tbsp molasses but I omitted it. I also reduced the oil.

1 lb package tofu
3 tbsp honey
1/2 tbsp peanut oil (Ashley note: Use whatever oil if you don't have this, you could maybe even omit it.)
1 tsp soy sauce
3 1/2 tbsp Dijon mustard
2 tsp curry powder
salt and freshly milled pepper (I didn't add these)

Cut up tofu. Mix all ingredients together and pour over tofu. Let sit
for at least 20 minutes. Preheat oven to 400F. Bake until sizzling and
hot, about 20 minutes.

salt and pepper tofu

http://www.eatmedelicious.com/2010/07/salt-pepper-tofu.html

Adapted from fresh365 who adapted from Secrets of the Red Lantern

1 package extra-firm tofu (12-16 oz), drained
1 jalapeño pepper, minced
2 garlic cloves, minced
1 t fresh ginger, peeled and minced
1 tsp salt
1 tsp pepper
1 tsp sugar
1/2 tsp five-spice powder
2 tbsp olive oil
4 green onions, chopped

With a sharp knife, cut tofu, lengthwise into thirds. Place side-by-side on an absorbent towel and cover with an additional towel. Place a heavy pot on top of the towels (the heavier the better, as you are trying to extract as much water as possible from the tofu) and let sit 20-30 minutes. Cut tofu into 1" cubes.

In a large bowl, combine jalapeño, garlic, ginger, salt, pepper, sugar and five-spice powder. Stir well and add tofu cubes. Toss until tofu cubes are well coated on all sides. In a large skillet, heat oil and add tofu (and spices). Cook on medium-low heat, 8 minutes, turning cubes every 1-2 minutes. Add green onions and cook an additional 2 minutes, until tofu is golden brown.

tofu noodles and kale with peanut sauce

http://www.loveandoliveoil.com/2007/03/tofu-noodle-toss-with-taylors-kick-butt-peanut-sauce.html

we tried it with kale, but would try it again with spinach or chard.

Ingredients
Noodles (rice, soba, spaghetti… whatever)
Tofu, drained and cubed
Veggies (we used peppers and green onions), chopped, sliced, minced, etc.
Canola Oil
Kale, stems removed
Olive Oil
For Peanut Sauce:
1/3 cup peanut butter
3 tablespoons soy sauce
1 teaspoon rice vinegar
1 teaspoon garlic salt
3 tablespoons brown sugar
1 tablespoon sesame oil
sriracha chili sauce, to taste
water

Directions
Bring water to boil and cook noodles according to package directions. Drain and set aside.
Heat a tablespoon or so of olive oil in large skillet. Add tofu cubes and saute until browned. Move to paper-towel lined plate to drain. Add veggie pieces to same pan, and cook until tender. Remove from pan with tofu.
Add a few tablespoons olive oil to skillet. No need to wipe out the pan, all the flavors will be mixed eventually! Add kale and cover. Cook, stirring occasionally, for 3-5 minutes or until tender. Remove from heat and transfer to serving dish.
To make peanut sauce, combine all ingredients except water in microwave safe bowl. Stir well. Microwave for 30 seconds or so and stir until smooth.
Move tofu and veggies back into pan (yes, the same pan!). Add noodles and peanut sauce, toss until coated. Add a few teaspoons of water to peanut sauce if it seems too thick.

brussel sprouts with black bean sauce

http://simplyrecipes.com/recipes/brussels_sprouts_with_black_bean_garlic_sauce/

Ingredients

• 2 tablespoons of olive, grapeseed, or safflower oil
• dash of chili pepper flakes
• 25 brussels sprouts
• 1 1/2 tablespoons of black bean garlic sauce
• ground black pepper

Method

1 Wash the brussels sprouts well. Trim the stems and discard any of the loose leaves. Quarter them lengthwise.

2 Place the oil and chili flakes into a large skillet and place over medium-high heat. Add the brussels sprouts to the pan and cook for about 3-5 minutes or until the sprouts begin to brown a bit. They may absorb all the oil, if they do just add another 1/2 tablespoon of oil.

3 Add the black bean garlic sauce and stir until all the brussels sprouts are well coated. Add a pinch of ground black pepper (the sauce is already salty so you probably won't need any salt). Cook for about 30 more seconds. Take off heat and serve immediately.

Serves 4.

beans and beets

from the nyt http://www.nytimes.com/2010/02/24/health/nutrition/24recipehealth.html?ref=beans

Don’t soak the beans or they’ll fall while they cook.


For the beans:
1 pound dried large lima beans
1 large white onion, cut in half
4 garlic cloves, crushed
1 bay leaf
Salt to taste
1/4 cup fresh lemon juice
1/3 cup extra virgin olive oil
1/2 cup finely chopped celery
1/2 cup finely chopped yellow or red bell pepper
1/2 cup finely chopped red onion, soaked for five minutes in cold water, drained and rinsed (optional)
2 tablespoons chopped fresh dill

For the beets:
8 small beets, greens cut away, scrubbed
1/3 cup red wine vinegar or sherry vinegar
Salt to taste
2 garlic cloves, cut in half
1/2 teaspoon sugar

1. Place the beans in a large pot. Cover by 2 inches with water, and bring to a gentle boil. Skim off any foam, and add the onion, garlic and bay leaf. Turn the heat to low, cover and simmer 30 minutes. Add salt to taste, and simmer an additional 20 minutes until just tender. Remove from the heat. Remove and discard the onion, garlic cloves and the bay leaf. Allow the beans to cool in the liquid, then drain through a strainer set over a bowl. Gently toss the beans in a bowl with the lemon juice, olive oil, celery, peppers, onion and herbs. If desired, add 2 to 4 tablespoons of the bean broth. Season to taste with salt and pepper. Set aside.

2. Cook the beets while the beans are cooking. Place in a saucepan, cover with water, add 1/4 cup of the vinegar and salt to taste. Bring to a boil, reduce the heat and simmer until tender, 30 to 45 minutes, depending on the size of the beets. Remove from the heat, add the garlic to the pot and set aside to cool. Remove the beets from the pot (do not drain), slip off the skins and cut in wedges.

3. Combine the remaining vinegar, the sugar and 1/4 cup of the beet broth (discard the garlic). Toss with the beets. Arrange the beans on a plate or in a bowl and surround with the beets.

If you wish, serve this dish with skordalia.

Yield: Serves six to eight.
Advance preparation: The beans and the beets can both be prepared up to three days before serving.

beans with pesto

from the nyt
 http://www.nytimes.com/2010/07/16/health/nutrition/16recipehealth.html?ref=beans

2 cups dried white beans, picked over and soaked for four to six hours, or 3 cans white beans, drained and rinsed
1 onion, cut in half
2 garlic cloves, minced
1 bay leaf
Salt to taste
1/2 cup pistou, arugula pesto (made without the pine nuts or walnuts) or chermoula
 
1. Drain the beans, and place in a pot with 2 quarts water, the onion, garlic and bay leaf. Bring to a gentle boil, reduce the heat to low, cover and simmer one hour. Add salt to taste, and simmer for another 30 minutes to an hour until the beans are soft and fragrant. Remove the onion and the bay leaf, and drain the beans through a colander set over a bowl.
2. Return the beans to the pot with some of the broth, and stir in the pistou, pesto or chermoula. Thin out as desired with the broth from the beans. If using canned beans, use a little warm water to thin out the pesto if desired. Serve warm or room temperature.

Yield: Serves six.
Advance preparation: The cooked beans freeze well and can be cooked up to three days ahead. Toss them with the pesto, so long as you don’t add the cheese, and freeze. Alternately, you can freeze the beans with their broth and drain after thawing. Stir in the pesto just before serving.
Nutritional information per serving: 302 calories; 11 grams fat; 2 grams saturated fat; 5 milligrams cholesterol; 38 grams carbohydrates; 12 grams dietary fiber; 178 milligrams sodium (does not include salt added during cooking); 15 grams protein

baked limas with spinach and feta

from the nyt
http://www.nytimes.com/2010/07/30/health/nutrition/30recipehealth.html?ref=beans

This Greek-inspired dish makes a hearty one-dish meal, and it’s a great way to include nutrient-dense spinach in your diet. If you use baby spinach, the preparation will go quickly as the beans simmer. (i've seen versions with tomatoes.)


1/2 pound large limas, cooked
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 pounds spinach, stemmed and cleaned thoroughly; or 1 pound baby spinach, rinsed
1/4 cup chopped fresh dill
1 tablespoon snipped chives
2 ounces feta cheese, crumbled (1/2 cup)

1. Cook the beans according to the directions. Remove from the heat, and drain through a colander set over a bowl. Transfer to a lightly oiled baking dish (1 1/2 to 2-quart), and add 1 scant cup of the broth.
2. Preheat the oven to 350 degrees. Heat a large skillet over high heat, and wilt the spinach, in batches, in the water left on the leaves after washing. Remove to a colander, rinse briefly with cold water, then squeeze out excess water and chop coarsely.
3. Heat 1 tablespoon of the olive oil over medium heat in the skillet, and add the garlic. Cook, stirring, until fragrant, 30 seconds to a minute. Add the spinach, dill and chives, and stir together just until the ingredients are combined, less than a minute. Remove from the heat. Season to taste with salt and pepper.
4. Spread the spinach in an even layer over the beans. Sprinkle the feta over the spinach, and drizzle on the remaining tablespoon of olive oil. Bake 30 minutes until sizzling. Serve hot or warm.

Yield: Serves four.

Advance preparation: The cooked beans will keep for four to five days in the refrigerator. You can prepare the spinach two to three days ahead and refrigerate. You can assemble the gratin several hours before you bake it.

Nutritional information per serving: 302 calories; 11 grams fat; 3 grams saturated fat; 13 milligrams cholesterol; 37 grams carbohydrates; 14 grams dietary fiber; 296 milligrams sodium (does not include salt added during preparation); 18 grams protein

saag tofu

http://www.eatingwell.com/recipes/saag_tofu.html
From EatingWell:  March/April 2007, EatingWell for a Healthy Heart Cookbook (2008)
 
Also known as palak paneer, saag paneer is an Indian classic composed mostly of spinach and paneer—a cow's-milk cheese that is curdled then pressed until firm. Here, we substitute tofu for the cheese and incorporate low-fat yogurt and sliced onions for a healthier version that retains its authenticity.
4 servings, about 1 1/4 cups each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• 1 14-ounce package water-packed firm tofu, drained
• 4 teaspoons canola oil, divided
• 3/4 teaspoon salt, divided
• 1 onion, sliced 1/4 inch thick
• 2 medium cloves garlic, finely chopped
• 1 teaspoon freshly grated ginger
• 1 teaspoon mustard seeds
• 1 pound baby spinach
• 1 cup low-fat or nonfat plain yogurt
• 1 1/2 teaspoons curry powder
• 1/4 teaspoon ground cumin

Preparation

1. Cut tofu into thirds lengthwise and eighths crosswise. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add tofu and sprinkle with 1/4 teaspoon salt. Cook, stirring gently every 2 to 3 minutes, until browned on all sides, 6 to 8 minutes. Transfer to a plate.
2. Add the remaining 2 teaspoons oil to the pan and reduce heat to medium. Add onion, garlic, ginger and mustard seeds and cook until the onion is translucent, 4 to 6 minutes. Add spinach in batches small enough to fit in the pan and cook, stirring frequently, until all the spinach has been added and has wilted, 4 to 6 minutes more.
3. Meanwhile, combine yogurt, curry powder, cumin and the remaining 1/2 teaspoon salt in a small bowl. Add to the pan along with the tofu and cook until heated through, about 2 minutes.

Nutrition

Per serving : 225 Calories; 13 g Fat; 2 g Sat; 3 g Mono; 4 mg Cholesterol; 14 g Carbohydrates; 18 g Protein; 5 g Fiber; 582 mg Sodium; 849 mg Potassium

butternut squash with green chile and mustard seeds

from sunset
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001842374

Time: 30 minutes.

Yield: Serves 8

Ingredients

• 2  teaspoons  vegetable oil
• 1/2  teaspoon  brown mustard seeds
• 3  garlic cloves, finely chopped
• 1  serrano chile, halved, seeded, and thinly sliced
• 1  medium butternut squash (about 2 lbs.), peeled, seeded, and cut into 1-in. cubes
• Salt
• Chopped cilantro (optional)

Preparation

1. Pour oil and mustard seeds into a large frying pan. Cook over medium-high heat, covered, until seeds finish popping, about 1 minute. Add garlic and chile and cook, stirring, until garlic just starts to brown, about 1 minute.
2. Add squash and stir to coat. Add 1/2 cup water, cover, and cook until squash is tender to the bite, 20 to 25 minutes. Sprinkle with salt to taste and garnish with cilantro if you like.

We particularly like it with Greek-style yogurt on the side.
Save time and effort by using a 2-lb. bag of precut butternut squash.
Nutritional analysis is per serving.

Nutritional Information

Calories:

56 (21% from fat)

Protein:

1.1g

Fat:

1.3g (sat 0.2)

Carbohydrate:

12g

Fiber:

2g

Sodium:

4.1mg

Cholesterol:

0.0mg

cauliflower with peas and ginger

from fine cooking
http://www.finecooking.com/recipes/stir-fried-cauliflower-green-peas-ginger.aspx

3 Tbs. canola oil
1/4 cup dried fenugreek leaves or 1/2 cup fresh fenugreek leaves, chopped (optional)
1 to 3 small dried whole red chiles (optional)
1 Tbs. ground coriander, preferably freshly ground
1 tsp. cumin seeds
3 Tbs. minced fresh ginger
1 medium jalapeño (seeds and ribs removed if you prefer a milder flavor), finely chopped
2-1/2- to 3-lb. head cauliflower, cored and cut into medium florets 1 to 1-1/2 inches wide and 1-1/2 inches long (6 to 8 heaping cups)
2 cups (about 10 oz.) frozen green peas (do not thaw)
2 tsp. kosher salt; more to taste
1/4 tsp. homemade or store-bought garam masala (optional)

---

Heat the oil with the fenugreek leaves, chiles (if using), coriander, and cumin seeds in a large wok or 12-inch skillet over medium-high heat. Cook, stirring occasionally, until the cumin browns and becomes fragrant, 2 to 3 minutes. Add the ginger and jalapeño and cook, stirring and scraping the bottom of the pan to prevent the ginger from burning, until the ginger is fragrant and sizzling, 30 seconds to 1 minutes.

Add the cauliflower and stir to coat with the spices. Cover and reduce the heat to medium. Cook for 5 minutes and then stir in the frozen peas and salt. Cover and cook until the cauliflower is tender and the peas are very tender, 5 to 8 minutes more. Uncover the pan, increase the heat to high and cook, stirring occasionally, for 2 minutes. Add the garam masala (if using) and, if necessary, cook until any remaining liquid in the pan evaporates, 1 to 2 minutes longer. Taste and add more salt if needed before serving.

This quick stir-fry is delicious paired with plain yogurt.

nutrition information (per serving):
Size : based on six servings ; Calories (kcal): 160; Fat (g): 8; Fat Calories (kcal): 70; Saturated Fat (g): 0.5; Protein (g): 7; Monounsaturated Fat (g): 4; Carbohydrates (g): 20; Polyunsaturated Fat (g): 2.5; Sodium (mg): 470; Cholesterol (mg): 0; Fiber (g): 9;

ginger fried rice with fried egg

from mark bittman's minimalist.
 http://www.nytimes.com/2010/01/27/dining/271mrex.html?ref=dining

Ginger Fried Rice with Fried Eggs
Time: about 30 minutes

1/2 cup peanut oil
2 tablespoons minced garlic
2 tablespoons minced ginger
Salt
2 cups thinly sliced leeks, white and light green parts only, rinsed and dried
4 cups day-old cooked rice, preferably jasmine, at room temperature
4 large eggs
2 teaspoons sesame oil
4 teaspoons soy sauce.

1. In a large skillet, heat 1/4 cup oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly.
2. Reduce heat under skillet to medium-low and add 2 tablespoons oil and leeks. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt.
3. Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt.
4. In a nonstick skillet, fry eggs in remaining oil, sunny-side-up, until edges are set but yolk is still runny.
5. Divide rice among four dishes. Top each with an egg and drizzle with 1/2 teaspoon sesame oil and 1 teaspoon soy sauce. Sprinkle crisped garlic and ginger over everything and serve.
Yield: 4 servings.

can substitute green onions instead of leeks, add cumin seeds and red pepper flakes.

spaghetti with fried eggs

from mark bittman's minimalist.
http://dinersjournal.blogs.nytimes.com/2008/03/11/recipe-of-the-day-spaghetti-with-fried-eggs/

In this dish, sometimes known as \'\'poor man\'s spaghetti,\'\' you fry a couple of eggs in the olive oil after removing the garlic, which is not browned but \'\'blonded\'\' (\'\'imbiondito\'\'), cooked lightly in good olive oil and then removed from it. Tossed with the pasta, the eggs and oil create a creamy, delicious sauce.

Ingredients

• Salt
• 1/2 pound thin spaghetti
• 6 tablespoons extra virgin olive oil or lard
• 2 large cloves garlic, lightly smashed and peeled
• 4 eggs
• Freshly ground black pepper
• Freshly grated Parmesan or pecorino cheese, optional

Method

• 1. Bring a pot of salted water to the boil. Start the sauce in the next step, and start cooking the pasta when the water boils.
• 2. Combine garlic and 4 tablespoons of the oil in a small skillet over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic, and add the remaining oil.
• 3. Fry the eggs gently in the oil, until the whites are just about set and the yolks still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do. (The eggs will finish cooking in the heat of the pasta.) Season to taste, and serve immediately, with cheese if you like.