Cheddar Scones

Yield: 16

2 cups all-purpose flour, plus more for hands and work surface

2 tsp baking powder

1/2 tsp baking soda

1 tsp sugar

3/4 tsp salt

1/2 cup unsalted butter, very cold or frozen

1 cup cheddar cheese, shredded

1 stalk green onion, thinly sliced

1/2 tsp thyme

1/2 tsp garlic powder

1/2 cup buttermilk

1/4 cup whipping cream

2-3 tbsp water

1. Preheat oven to 400F. Line a baking sheet with parchment paper.

2. In a large bowl, whisk the flour, baking powder, baking soda, sugar, and salt together.

3. Grate the frozen butter into the flour mixture. With your fingers, crumble the butter into the flour until the mixture resembles coarse meal.

4. Add cheese, green onion, thyme, and garlic powder. Stir to combine.

5. Add in wet ingredients and mix until a shaggy dough is formed.

6. Pour the dough onto a floured surface and gently pat the dough until the flour mixture just comes together into one mass and shape the dough into a large rectangle. Be careful not to over mix.

7. Using a floured rolling pin, roll out the dough into a large rectangle. Fold it in half then roll out the dough again.

8. Using a sharp knife, cut the dough into 8 even rectangle biscuits, then cut in half to make triangles.

9. Place scones 1/2-inch apart on the prepared baking sheet.

8. Bake for 17 to 18 minutes, or until lightly golden and cooked through.

https://simplicityandastarter.com/sourdough-garlic-herb-biscuits/#mv-creation-93

Savory Vegetable Muffins

Yield: 20 mini muffins

1 egg

1/2 cup milk

1/4 cup oil (or melted butter)

1/2 cup shredded cheddar cheese

1/3 cup grated carrots

1/4 cup broccoli floret heads, finely chopped

1/4 cup corn kernels

1 cup flour

2 tsp baking powder

1/2 tsp salt

1/4 tsp black pepper

1. Preheat oven to 350F. Grease 2 mini muffin pans and set aside.

2. In a medium bowl, whisk together the egg, milk, oil, and cheese in a bowl until combined.

3. Add in the vegetables and mix until incorporated.

4. Add in the dry ingredients (flour, baking powder, salt, and pepper) and mix just until incorporated. Do not over mix.

5. Scoop out tablespoon-sized portions into prepared muffin pans.

6. Bake for 12 minutes or until a toothpick comes out clean.

7. Let cool in the pan for 5 minutes and transfer to a wire rack to finish cooling. Let the muffins cool completely before serving.

https://feedingtinybellies.com/savory-vegetable-muffins

Mushroom, Tomato, and Greens Frittata

Yield: 2 servings

8 eggs

optional: 1/2 cup milk (or milk alternative)

salt and pepper

1 tbsp olive oil

1/2 onion, diced

1 cup mushrooms, sliced

1 cup cherry tomatoes, halved

1 cup greens (eg kale, spinach, chard, arugula), roughly chopped

1 tsp thyme

optional: 1/4 cup cheese

1. Preheat the oven to 375F. Line a 8- or 9-inch baking pan with parchment paper.

2. Crack eggs into a large bowl. Add milk, if using. Season with salt and pepper. Whisk to combine.

3. In a sauté pan, heat the olive oil over medium heat. Add onions and sweat for 5 minutes, or until translucent and tender.

4. Add mushooms and sauté for 2 minutes.

5. Add cherry tomatoes, greens, and thyme. Stir until greens are just wilted.

6. Place cooked vegetables into prepared baking dish. Pour egg mixture over and gently stir to combine.

7. Sprinkle cheese on top, if using.

8. Bake for 20 to 25 minutes, or until eggs are set.

https://thefeedfeed.com/crowded_kitchen/mushroom-tomato-and-greens-frittata

Cauliflower Herb Egg Cups

Yield: 12

2 cups riced cauliflower

1/2 tsp basil

1/2 tsp oregano

1/4 tsp dill

8 eggs

1/2 tsp salt

1/2 tsp pepper

1 cup shredded cheese, divided

1/2 cup all purpose flour

1/2 tsp baking powder

1. Preheat oven to 350F. Line a standard sized muffin pan with parchment liners and set aside.

2. In a large bowl, mix together the cauliflower, herbs, eggs, salt, pepper, and half the cheese until well combined.

3. Stir in the flour and baking powder until completely incorporated.

4. Spoon the mixture into the muffin pan, filling nearly full. Sprinkle tops with rest of the cheese.

5. Bake for 20 to 25 minutes, until muffins are baked through and no longer jiggle.

https://sweetpeasandsaffron.com/7-healthy-breakfast-egg-muffins-freezer/

Spinach Stuffed Chicken Breasts

Yield: 4 servings

1⁄2 cup sun-dried tomatoes (or sub oven-roasted tomatoes), thinly sliced

1⁄2 cup dairy-free soft cheese alternative or goat cheese

2 tbsp fresh thyme, chopped

salt and pepper, to taste

2 tbsp olive oil, divided

2 cups baby spinach

4 chicken breasts

1. Preheat oven to 375°F. Line a baking sheet with parchment paper. 

2. In a small bowl, combine sun-dried tomatoes with cheese, thyme, salt and pepper. Set aside.

3. In a sauté pan, heat 1 tablespoon oil over medium heat. Add spinach and stir until wilted. Cool spinach, and chop. Combine with cheese-tomato mixture.

4. Carefully slice chicken breasts two-thirds deep into the thickest end of the breast, to create a pocket. Using a piping bag or a small spoon, insert one-quarter of filling into each pocket. Leave room for pocket to close, do not overstuff.

5. In a sauté pan, heat remaining tablespoon oil over medium heat. Sear chicken breasts on both sides until golden brown.

6. Place breasts on prepared baking sheet. Roast in oven 12-15 minutes, until cooked though.

https://www.allergicliving.com/recipes/main-chicken-breasts-spinach-stuffed/

Mediterranean Three Bean Quinoa Salad

Yield: 4 servings

Salad:

1 cup quinoa

2 cups water

1/2 lb green beans, cut into 2-inch pieces

1 can chickpeas, drained and rinsed

1 can white beans, drained and rinsed

1 red bell pepper, diced

1 yellow bell pepper, diced

1 cup cucumber, diced

1 cup grape tomatoes, halved

1 shallot, diced

1/3 cup kalamata olives, pitted and chopped

fresh basil, thinly sliced

optional: 1/4 cup feta cheese, crumbled

Dressing:

1/4 cup olive oil

1 tbsp balsamic vinegar

2 cloves garlic, minced

1/4 tsp dried basil

1/4 tsp dried oregano

salt and pepper

1. In a medium saucepan, bring quinoa and water to a boil. Cover, reduce heat to low, and simmer for 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Transfer quinoa to a large bowl.

2. In the meantime, blanch the green beans. Bring a large pot of salted water to a boil. Add the green beans and cook until tender crisp, about 2 minutes. Drain the green beans and place in a bowl of ice water. Drain well and pat dry.
3. Prepare the dressing by whisking together all dressing ingredients in a small bowl. 

4. Add the green beans, chickpeas, white beans, peppers, cucumber, tomatoes, shallot, olives, basil, and feta cheese (if using) to the bowl with the quinoa.

5. Pour dressing over the salad and gently stir until salad is coated with dressing.


https://www.twopeasandtheirpod.com/mediterranean-three-bean-quinoa-salad/

Mediterranean Chickpea Salad

Yield: 4 servings

Dressing:

1/4 cup olive oil

2 tbsp red wine vinegar

1 clove garlic, finely minced

1 tsp dijon mustard

1 tsp thyme

1 tsp oregano

salt and pepper

Salad:

1 can chickpeas, drained and rinsed

2 cups romaine lettuce, chopped
1 cucumber, chopped
1 shallot, finely diced
1 red pepper, diced
1/4 cup olives, chopped

3/4 cup artichoke hearts
1/4 cup sundried tomatoes, julienne

1/4 cup salami or pepperoni, thinly sliced (optional)
1/4 cup asiago cheese, cubed (optional)

1. Prepare the dressing by combining all ingredients in a small jar. Shake well.

2. In a large bowl, combine all salad ingredients.
3. Toss with dressing and serve immediately.

https://www.foodiecrush.com/italian-chopped-salad-with-marinated-chickpeas/
https://fosterfarmsturkey.com/recipes/mediterranean-chickpea-and-turkey-salad-with-grilled-flatbread/

Vegan Parmesan Cheese

Yield: 1 cup

3/4 cup cashews (or pumpkin seeds)
3 tbsp nutritional yeast
1 tsp salt
1/4 tsp garlic powder

1. Add all ingredients to a food processor and pulse until a fine meal is achieved.
2. Store in the fridge. Lasts for several weeks.


http://minimalistbaker.com/how-to-make-vegan-parmesan-cheese/

Bean and Beet Salad

Yield: 6 servings

2 cups green beans, halved
3 beets, cooked
1 tomato, diced
1/2 shallot, very thinly sliced
1/4 cup sprouts
1/4 cup pecans, chopped
1/4 cup goats cheese (or feta cheese) (optional)
3 tbsp apple cider vinegar
1 tbsp maple syrup
1 tsp dijon mustard
1/4 cup olive oil
salt and pepper

1. Blanch green beans in a pot of salted water. Cook for about 3 minutes, or until just tender. Drain beans and immediately place in an ice bath to cool.
2. Prepare a light pickle for the shallots. In a small pot, heat apple cider vinegar with maple syrup with a pinch of salt and pepper. Pour liquid over shallot slices. Let sit for 10 minutes. Strain, reserving liquid.
3. Prepare dressing by combining pickling liquid with mustard and olive oil. Shake vigorously to emulsify.
4. In a large bowl, combine green beans, beets, tomato, and pickled shallots. Toss with dressing. Garnish with sprouts, pecans, and goats cheese.