Herb Frittata

Yield: 4 servings

8 eggs

salt and pepper, to taste

2 tbsp olive oil

1/2 cup leeks, thinly sliced

1/2 cup fennel, thinly sliced

1 clove garlic, minced

1 red bell pepper, diced

1 cup arugula (or spinach)

1/2 cup chopped fresh herbs (basil, dill, chives, chervil, tarragon, parsley)

1/2 cup smoked salmon

1. Preheat oven to 375F.

2. In a bowl, beat the eggs with salt and pepper. Set aside.

3. In a 8-inch oven-safe sauté pan, heat the oil over medium heat. Sauté the leeks and fennel for 2 minutes.

4. Add the garlic and bell pepper and continue to cook until vegetables are softened.

5. Add the arugula. Cook and stir until just wilted.

6. Pour the egg mixture into the pan. Using a heatproof rubber spatula, begin scraping the outside edges of the eggs into the middle of the pan, allowing more uncooked egg to pour to the outside rim. Continue moving the mixture in this manner until the eggs are about half way set.

7. Add the chopped herbs and quickly stir.

8. Place the pan in the oven and cook until the mixture is just firm through, about 6 to 7 minutes.

9. Slide the frittata out onto a serving dish and cut into wedges. Serve with smoked salmon.

https://www.pccmarkets.com/recipe/spring-herb-frittata-with-smoked-salmon-and-chevre-caper-basil-caponata/

Mushroom and Arugula Quiche

Yield: 9" round or 6 servings

Crust:

2 cups almond flour

2 cloves garlic, minced

1 tbsp fresh thyme, minced

1/2 tsp salt

1/4 tsp black pepper

1/3 cup olive oil

1 tbsp water

Filling:

1 tbsp olive oil

1 cup crimini mushrooms, sliced

2 cups arugula, roughly chopped

6 large eggs

1/3 cup almond milk

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp red pepper flakes

1/4 cup goat cheese, crumbled (optional)

1. Preheat oven to 375F. Line a 9″ pie pan with parchment paper.

2. In a mixing bowl, stir together the almond flour, garlic, thyme, salt ,and pepper. Pour in the olive oil and water and stir until the mixture is thoroughly combined.

3. Press the dough into prepared pan until evenly dispersed across the bottom and at least 1-inch up the sides.

4. Bake until the crust is lightly golden and firm to the touch, about 15 minutes.

5. In a large skillet over medium heat, warm olive oil. Cook the mushrooms, stirring often, until tender. Toss in the arugula and let it wilt, while stirring, about 30 seconds. Transfer the mixture to a plate to cool.

6. In a mixing bowl, whisk together the eggs, milk, salt, pepper, and red pepper flakes. Stir in the goat cheese (if using) and the slightly cooled mushroom and arugula mixture.

7. Once the crust is done baking, pour in the egg mixture. Bake for 30 minutes, or until the center is firm to the touch and cooked through. Let the quiche cool for at least 5 to 10 minutes before slicing with a sharp knife. Serve immediately.

https://cookieandkate.com/2013/arugula-and-cremini-quiche-with-gluten-free-almond-meal-crust/

Lentil Salad with Roasted Carrots and Cumin

Yield: 3 servings

4 carrots
1 large shallot

1 tbsp fennel seeds

1 tbsp cumin seeds
1-2 tbsp olive oil
salt and pepper
3/4 cup French green lentils
1 tbsp olive oil
2 tsp ground coriander
2 tbsp cilantro, chopped

1 cup arugula

1/3 cup walnuts, chopped

1. Preheat oven to 350F. Line a baking tray with parchment paper.
2. Cut each carrot in half length-wise, and then slice on the diagonal.
3. Peel the shallots and chop into quarters.
4. Place carrots and shallots on prepared baking tray. Toss with fennel seeds, cumin seeds, olive oil, and salt and pepper. Roast for 30 minutes.

5. In the meantime, cook lentils in 2 cups of water for about 20 minutes. Drain and rinse in cold water to stop cooking.

6. To serve, in a large bowl, combine the cooked lentils, olive oil, ground coriander, chopped cilantro, arugula, walnuts, and the roasted vegetables.
7. Add some generous dollops of cashew cheese before serving. 

https://deliciouslyella.com/salad/

Broccolini Salad

Yield: 2 servings

Salad:
1 cup broccolini, finely chopped
1/2 cup carrot, grated
1/2 cup beet, grated
1 cup arugula, finely chopped
1 tbsp sunflower seeds

Dressing:
1 tsp dijon mustard
1 tbsp apple cider vinegar
1 tsp maple syrup
1 tbsp dill, finely chopped
2 tbsp olive oil
salt and pepper, to taste

1. Combine salad ingredients in a large bowl.
2. To prepare the dressing, combine dijon mustard, vinegar, maple syrup, and dill in a small bowl. Drizzle in olive oil while continuously whisking. Season to taste with salt and pepper.

http://mikaelareuben.com/recipes/broccolini-slaw/