Sauteed Broccoli and Kale with Toasted Garlic Butter

 2 bunches kale (about 1 1/2 lb) , preferably Lacinato

1 cup water, divided

2 large heads broccoli, trimmed and cut into florets (about 12 cups)

2 Tbsp extra virgin olive oil, divided

4 Tbsp unsalted butter

5 cloves garlic, thinly sliced

1/4 tsp crushed red pepper, plus more for garnish

3/4 tsp fine sea salt

1.  Remove tough stems and ribs from kale; coarsely chop the greens.  Cook the kale in 1/2 cup water in a large skillet over medium-high heat, covered, until barely tender, 2 to 3 minutes.  Transfer to a colander.  Cook broccoli the same way with the remaining 1/2 cup water.  Transfer the kale to a large bowl; drain the broccoli in the colander.  Wipe the pan dry.

2.  Heat 1 Tbsp oil in the pa over medium-high heat.  Add the kale and cook, stirring  often, until tender and browned in spots, 4 to 6 minutes.  Transfer to the bowl.  Heat the remaining 1 Tbsp oil in the pan.  Add the broccoli and cook, stirring often, until tender ad browned in spots, 4 to 6 minutes.  Transfer to the bowl. 

3.  Heat butter, garlic and crushed red pepper in the pan over medium heat until the butter is melted.  Cook, stirring constantly, until the garlic is light brown, 1 to 2 minutes.  Drizzle the butter over the vegetables and sprinkle with 3/4 tsp  salt; gently toss to combine. Serve topped with a sprinkling of sea salt and crushed red pepper, is desired.

Tips: Make ahead tip: prepare through step 1, over and refrigerate for up to 2 days, Finish with steps 2-3 just before serving. 

Serves 12

 

 

 

3.  Heat butter, garlic and crushed red pepper in the

Strawberry Shortcake Overnight Oats

2 cups rolled oats

2 cups plant-based milk (organic soy or almond)

2 cups fresh organic strawberries, chopped

6 oz vegan yogurt (plain or vanilla, unsweetened)

1 tsp almond extract

1. In a large bowl combine all of the ingredients.
2. Divide the oatmeal mixture between 4 jars or bowls.
3. Cover and refrigerate overnight

Serves 4

Prep Time: 5 minutes Cook Time: none

Blueberry Chia Porridge

½ cup chia seeds

2 cups cold soy/almond/rice/other milk

2 Tbsp maple syrup

1 tsp vanilla

2 cups fresh or frozen blueberries

1. Place chia seed in a pitcher and pour in milk.
2. Stir chia seeds and milk until all seeds are fully immersed in the liquid.
3. Place the pitcher in the refrigerator and let soak for 8 hours or overnight.
4. Remove the pitcher from the refrigerator, stir in the maple syrup, vanilla and blueberries
5. Pour into bowls or mugs.

Serves 4

Prep Time 8 hours (for soaking)

Overnight Creme Brulee French Toast

Serves 6

1 loaf Italian french bread, cut into 1 inch cubes

6 eggs

2 cups milk

½ cup half and half

1 tsp vanilla

½ an orange, juice and zest

pinch salt

1 tsp nutmeg, ground

In the morning add:

½ cup butter, melted

1 cup brown sugar

berries and bananas, optional

1. Mix all the ingredients (except the bread) in a bowl. Whisk until eggs are combined. Then in a 9x13 baking dish put in the bread cubes. (I have made it with normal bread and french bread, thicker more dense bread is better for this recipe so go with the french bread). Then after the bread is in the baking dish pour over the egg mixture. Mix it all together. Cover and put in fridge OVERNIGHT.

In the morning:

1. Mix the melted butter and brown sugar together. Then grab a cookie sheet and arrange the bread that has soaked overnight on the cookie sheet in a single layer. Then drizzle the butter and brown sugar mixture over the bread.
2. Bake at 350 for 20 minutes. If the sugar hasn't caramelized then after 20 minutes turn it on broil for a minute. Then serve!

Make-Ahead Overnight Tater Tot Breakfast Casserole

12 to 16 oz breakfast sausage

1 cup small diced bell peppers (any color)

½ cup small diced onion

6 large eggs

1 cup milk

½ cup sour cream

½ tsp salt

pinch of black pepper

24 oz (about 6 cups) frozen tater tots

1 cup (4 oz) grated cheddar cheese

1 cup (4 oz) grated Monterey Jack cheese

chopped green onion or chives, for garnish (optional)

sour cream and salsa, for serving (optional)

1. In a large skillet over medium heat, cook the sausage, peppers and onions, crumbling the sausage into small pieces as it cooks, until it is no longer pink and cooked through and the veggies are tender. Drain the grease (you can let the sausage/veggies hang out in the skillet for a minute or remove them to a plate).
2. In a medium bowl, whisk together the eggs, milk, sour cream, salt and pepper until smooth.
3. Lightly grease a 9x13 inch baking pan. Place the tater tots in a single layer across the bottom of the pan. (Use only as many tater tots as will fit in a single layer).
4. Sprinkle sausage over the tater tots followed by the veggies. Sprinkle cheese evenly across the top.
5. Pour the egg mixture evenly over and across the top. Cover the dish with lightly greased foil and refrigerate (overnight, up to 18 hours). OR you can bake it right away. The tater tots won't break down quite as much, but it is still delicious.
6. Preheat the oven to 350 degrees. Bake covered for 25 minutes. Uncover and bake 20-25 minutes longer until golden, bubbly, and set. Sprinkle with green onions or chives, if using. Serve warm

Notes: Can use chopped ham or cooked bacon instead of sausage or even meatless. If you'd like more eggs you can use up to 10 eggs.