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Oatmeal doesn’t have to be sweet to win our hearts.
2015 Freshology, Inc.
Bring to a boil, then turn down to a gentle boil.
Add more salt to taste, stir in butter, and crack in a bit of black pepper.
Spoon the oats into four shallow bowls and add vegetables evenly among the bowls.
2015 Freshology, Inc.
Add grated cheese if desired.
you might really send this dish over the top by adding a sunny or poached egg.
Reproduced by permission of Rizzoli New York.
Copyright 2013. All rights reserved.
Serve with a side of berries and citrus fruit for a well-roundedand highly cross-culturala.m.
of olive oil and salt and pepper for 10 minutes.
Top with 1/2 ounce of cheese and 1oz of kimchi.Roll tortillas into burrito.
Keep warm until ready to serve.Serve 3oz of strawberries and 1/2 of a seedless tangerine on the side.
Need a show-stopping main course for your next weekend brunch party?
We’d devour this dish any time of daymimosa, optional!
Yields 2 Servings
On the stove top, bring the water to a boil.
Add polenta and stir to combine.
Lower heat to a simmer and add 1 tbsp grated cheese & spice mix.
of grated hard cheese into a blender and blend on high speed until completely combined into a pesto.
Cook sunny side up.Put half of the polenta each into two bowls.
Top with the sunny size egg and then drizzle the eggs with the carrot top pesto.
Yields 6-8 Servings
Preheat your oven to a broil on medium.
Heat 12-inch non-stick, oven safe saute pan over medium high heat.
Add olive oil to the pan.
Add spinach and leeks to the pan and saute them for about 2 minutes.
Pour the seasoned egg mixture into the pan and stir it in with a rubber spatula.
Remove from pan and cut into 6 or 8 servings.
The side of roasted carrots, butternut squash and toasted pumpkin seeds packs crunch, taste and vitamins.
Yields 1 serving
For the White Balsamic Vinaigrette:
Preheat oven to 400 degrees Fahrenheit.
Toss carrots, squash, and garlic on a sheet tray, lined with aluminum foil.
Roast until tender, 30 to 35 minutes.Mash avocado in a bowl with a fork.
Season with salt and pepper.To serve, place toast on plate and top with avocado spread.
