Bell Pepper Egg in a Hole

Ingredients:

• 2 teaspoons olive oil
• 1 bell pepper (any color), cut into four 1/2-inch-thick rings
• 4 large eggs
• Coarse salt and ground pepper
• 2 teaspoons grated Parmesan
• 4 slices multigrain bread, toasted
• 8 cups mixed salad greens

Instructions:

1. 1. In a large cast-iron or nonstick skillet, heat 1 teaspoon oil over medium-high. Add bell pepper, then crack 1 egg into the middle of each pepper ring. Season with salt and pepper and cook until egg whites are mostly set but yolks are still runny, 2 to 3 minutes. Gently flip and cook 1 minute more for over easy. Sprinkle with Parmesan and place each egg on a slice of toast. Toss salad greens with 1 teaspoon oil and season with salt and pepper; serve alongside eggs.

https://www.marthastewart.com/319104/bell-pepper-egg-in-a-hole

Honeycrisp Apple Salad with Candied Walnuts and Sweet Spiced Cider Vinaigrette

Ingredients:

• 2 heads frisee, chopped into bite-size pieces
• 4 cups wild arugula
• 1 cup candied walnuts
• 2 large Honeycrisp apples, sliced into thin matchsticks
• Spiced Cider Vinaigrette (recipe below)

Spiced Cider Vinaigrette:

• 1/4 cup plus 2 tablespoons apple cider vinegar
• 2 1/2 tablespoons honey
• 2 tablespoons walnuts, lightly chopped (you can use candied or plain)
• 1/4 teaspoon cinnamon
• 1/4 teaspoon black pepper
• 1/4 teaspoon plus a pinch salt
• Pinch cumin
• Pinch curry powder
• 1/2 cup plus 2 tablespoons canola oil

Directions:

-In a large bowl, add the frisee, arugula, walnuts and about half of the matchstick-sliced apples, and drizzle lightly with some of the Spiced Cider Vinaigrette;

-Next, add equal portions of the salad to bowls or plates, and then top each salad with equal portions of the remaining matchstick-sliced apples and another generous drizzle of the vinaigrette;

-Serve as is, or garnish with a few additional candied walnuts.

Vinaigrette:

-Add all ingredients through the curry powder into the bowl of a food processor, and process until everything is well combined and smooth; with the processor running, slowly drizzle in the oil and continue to process until the vinaigrette is well emulsified and blended.

(*This makes about 1 cup, so you may have additional dressing left over which you can store in the fridge.)

Recipe Source

Chive Flower Tempura Salad

Ingredients:

One bunch of chive flowers (about 16 flowers)
1/2 cup flour
1/2 cup ice cold club soda or seltzer or soda water
a pinch of baking powder
Salt & pepper
Vegetable oil for shallow frying
Store brought tempura dipping sauce
3 cups salad leaves of your choice (dont use strong tasting ones like arugula)

Instructions:

Cut the chive flowers from the stems. Chop up the stems and reserve.

Make the tempura batter by gently mixing together flour, soda water, baking powder, salt and pepper. Dip a chive flower into the batter and shallow fry till crisp and golden on all sides. Repeat with all chive flowers, a few at a time. Drain the tempura on paper towels. Arrange tempura over salad leaves. Garnish with chopped chive stems. Serve with your favorite tempura dipping sauce.

http://www.veggiebelly.com/2010/06/chive-blossom-tempura-salad.html

Spring Greens with Garlic Oregano Vinaigrette

The garlic oregano vinaigrette is an infused salad dressing. For best flavor, make this big batch at least 4 days before you plan to use it to allow the flavors to infuse the oil and vinegar. The dressing will keep 3 to 4 weeks in refrigerator. This recipe is from The Art of Real Food, by Joanne Neft and Laura Kenny.

2 to 3 cups lettuce or mixed greens

2 kohlrabi, peeled and thinly sliced

1 bunch radishes, sliced

Salt and pepper to taste

1/4 cup cheese, your choice

Vinaigrette:

1 1/2 cups olive oil

1/2 cup red wine vinegar

1/4 to 1/2 cup fresh or dried oregano

(if fresh, slice leaves in half)

1/2 head garlic, peeled & sliced

Salt and pepper to taste

Salad: Combine salad ingredients. Toss salad with 2 tablespoons garlic oregano vinaigrette and serve. Serves 4.

Vinaigrette: Put vinaigrette ingredients in a quart jar. Shake well. Keep at room temperature 4 days, until flavors are infused. Shake at least once a day. After 4 days, strain dressing; discard oregano and garlic. Store in a tightly sealed jar. Makes 2 cups.

http://www.newcastleproduce.net/recipes.php?id=340

Eggplant Lasagna with Ricotta and Asiago

Ingredients:

1/2 pound plum tomatoes, halved and seeded
1 clove garlic
4 tablespoons olive oil
kosher salt and black pepper
2 eggplants (about 3 pounds), sliced lengthwise 1/4 inch thick
1 cup ricotta
1 large egg
1/2 cup fresh basil, chopped
1/4 cup grated Asiago or Parmesan (1 ounce)
4 cups mixed greens

Preparation: 

Heat broiler. In a food processor, puree the tomatoes, garlic, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.
In 2 batches, arrange the eggplant slices on a broilerproof baking sheet, brush with 2 tablespoons of the oil, and season with ½ teaspoon salt and ¼ teaspoon pepper. Broil until charred and tender, 3 to 4 minutes per side.
Meanwhile, in a small bowl, combine the ricotta, egg, basil, and ¼ teaspoon each salt and pepper.
Spread half the tomato sauce in the bottom of an 8-inch square baking dish. On top of it, layer a third of the eggplant slices and half the ricotta mixture. Repeat with another layer of eggplant and ricotta. Top with the remaining eggplant and tomato sauce. Sprinkle with the Asiago.
Reduce oven to 400º F. Bake the lasagna until bubbling, 15 to 20 minutes. Let rest for 10 minutes before serving.
Divide the greens among plates, drizzle with the remaining tablespoon of oil; sprinkle with ¼ teaspoon each salt and pepper. Serve with the lasagna.

http://www.realsimple.com/food-recipes/browse-all-recipes/eggplant-lasagna-herbed-ricotta-asiago-00000000019598/index.html