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Bon Appétit: Chile-and-Olive-Oil-Fried Egg with Avocado and Sprouts

The Gilmer Free Press

Ingredients:

Servings: 2

  1 cup sprouts (such as sunflower, radish, or alfalfa)
  1 teaspoon fresh lime juice
  Kosher salt, freshly ground pepper
  2 tablespoons olive oil
  2 large eggs
  Crushed red pepper flakes
  2 sprouted grain tortillas or flatbreads
  Hot sauce (for serving)
  1 ounce feta
  Avocado slices and lime wedges (for serving)


Directions:

Toss sprouts with lime juice in a small bowl; season with salt and pepper.

Heat oil in a medium skillet over medium-high. When oil is hot, crack both eggs into skillet and season with salt and pepper. Oil should be bubbling around eggs from the start. Cook, rotating skillet occasionally, until whites are golden brown and crisp at the edges and set around the yolk (which should be runny), about 2 minutes. Add red pepper flakes to oil and remove pan from heat.

Meanwhile, heat tortillas over a gas burner until just warmed and slightly charred in spots (or warm in the oven or a toaster oven).

Mound sprouts on tortillas and top with fried eggs. Spoon chile oil from skillet around and drizzle with hot sauce. Crumble feta over, and serve with avocado slices, lime wedges, and more hot sauce.

Bon Appétit: Lentils with Cucumbers, Chard, and Poached Egg

The Gilmer Free Press

Ingredients:

Servings: 4

  1 tablespoon distilled white vinegar
  4 large eggs
  2 cups cooked black lentils, green lentils, or chickpeas (from about 1 cup uncooked)
  2 scallions, thinly sliced
  2 tablespoons coarsely chopped fresh dill, plus small sprigs for serving
  1 teaspoon finely grated lemon zest
  2 tablespoons fresh lemon juice, divided
  Kosher salt and freshly ground black pepper
  2 small cucumbers, thinly sliced
  1 tablespoon za’atar, plus more for serving
  1 tablespoon olive oil
  1 bunch large Swiss chard, ribs and stems removed, leaves torn into 2” pieces
  1 garlic clove finely grated (optional)


Directions:

Bring about 2” water to a boil in a large saucepan; reduce heat so water is at a gentle simmer and add vinegar, which helps the whites coagulate. Crack an egg into a small bowl, then gently slide it into water. Repeat with remaining eggs, waiting until whites are starting to set before adding the next one (about 30 seconds apart). After about 3 minutes, whites should be set and yolks still runny. Using a slotted spoon, transfer eggs to paper towels as they are done.

Combine lentils, scallions, dill, lemon zest, and 1 Tbsp. lemon juice in a medium bowl; season with salt and pepper.

Toss cucumbers with 1 Tbsp. za’atar and remaining 1 Tbsp. lemon juice in a small bowl; season with salt and pepper.

Heat oil in a medium skillet over medium. Add Swiss chard by the handful, tossing and letting it cook down a bit before adding more, and cook until tender; season with salt and pepper. Stir in garlic, if using, and set aside.

Divide lentils among bowls and top each with some chard, cucumbers, a few dill sprigs, and a poached egg. Sprinkle with more za’atar.

Bon Appétit: Gochujang-and-Sesame-Roasted Winter Squash

The Gilmer Free Press

Ingredients:

Servings: 4

  2 tablespoons sesame seeds
  2 tablespoons vegetable oil
  1 tablespoon gochujang (Korean hot pepper paste)
  2 teaspoons soy sauce
  1 medium butternut squash, peeled, seeded, sliced ¼” thick
  Scallions, thinly sliced
  Flaky sea salt


Directions:

Place racks in upper and lower thirds of oven; preheat to 425°.

Whisk sesame seeds, oil, gochujang, and soy sauce in a large bowl.

Add squash and toss to coat. Divide squash between 2 rimmed baking sheets, arranging in a single layer. Roast, rotating sheets once, until tender and browned on some edges, 25–30 minutes.

Serve topped with scallions and salt.

Bon Appétit: Roasted and Charred Broccoli with Peanuts

The Gilmer Free Press

Ingredients:

Servings: 4

  1 bunch broccoli (about 1½ lb.), ends trimmed, stems peeled
  3 tablespoons olive oil
  Kosher salt and freshly ground black pepper
  2 tablespoons unseasoned rice vinegar
  ¼ cup unsalted, roasted peanuts, coarsely chopped
  ½ teaspoon sugar
  2 tablespoons nutritional yeast, plus more
  4 scallions, thinly sliced
  Flaky sea salt


Directions:

Preheat oven to 450°. Slice broccoli stems on a diagonal ¼” thick. Transfer to a rimmed baking sheet, toss with oil, and season with kosher salt and pepper. Gather up loose pieces of left-behind florets and finely chop. Roast stems until browned around edges, 15–20 minutes. Add vinegar; toss to coat.

Meanwhile, heat a dry medium skillet, preferably cast iron, over medium-high. Add florets. Season with kosher salt and pepper and cook, stirring often, until bright green and lightly charred in spots, about 5 minutes. Reduce heat to low; add peanuts and sugar. Cook, stirring, until nuts are golden brown. Stir in 2 Tbsp. nutritional yeast; season again.

Serve broccoli stems and florets topped with scallions, sea salt, and more yeast.

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