Tuscan Poached Eggs
Courtesy of Karen Mcginn
Serves: 4
Ingredients:
- 2 tbs. olive oil
- ¼ cup onion, small dice
- 1 clove garlic, minced
- 2 tomatoes, fresh, plum or heirloom variety, chopped
- 1 zucchini, cut lengthwise into quarters, diced
- ¼ each, red, yellow, green bell pepper
- ¼ cup fresh peas
- ½ tsp. HEAVEN ON A PLATE Stormy Monday Coffee Spice Rub*
- 1 tsp. fresh thyme, chopped
- 1 tsp. fresh chives, chopped and additional chopped chives for garnish
- kosher salt and freshly ground black pepper
- 4 large eggs
- ¼ cup fresh Parmesan cheese, grated
- 4 thick slices of good crusty bread, drizzled with oil and toasted
Directions:
1) Heat a 10-inch non-stick skillet over medium heat for a few minutes and add oil. When hot, but not smoking, add onion and sauté, 3-4 minutes. Add garlic and sauté 30 seconds, being careful not to burn the garlic.
2) Add the tomatoes, zucchini, peppers, peas, Coffee Spice Rub, herbs, salt and pepper and simmer, stirring occasionally, until the sauce thickens slightly, about 5 minutes.
3) Reduce the heat to low. Make 4 slight indentations in the vegetables and gently crack an egg into each indentation. Sprinkle with cheese, cover and cook for 2-3 minutes, or to desired doneness. Sprinkle with additional chives and serve immediately with toasted bread.
*“HEAVEN ON A PLATE provides high quality, homemade meals, custom designed to your individual taste and dietary preferences. I allow you to recoup time otherwise spent planning, shopping for and preparing your own food or eating out. My personal chef service is a healthy, convenient, customized and delicious meal alternative. Give me a call. You'll be glad you did! I promise!”
Farmers' Market Gazpacho
Serves: 6
Ingredients:
- 1 small cucumber, peeled, halved, and seeded
- 1 small red onion, peeled and halved
- 1 red bell pepper, halved, cored, and seeded
- 3 pounds ripe plum tomatoes, core removed
- 2 medium garlic cloves, peeled and quartered
- 1/8 teaspoon Heaven on a Plate Coffee Spice Rub
- Kosher salt and freshly ground black pepper
- 1 slice white bread, crust removed, torn into 1-inch pieces (high quality bread)
- ½ cup extra virgin olive oil, plus extra for serving
- 2 tablespoons sherry vinegar
- 2 tablespoons parsley, chives, or basil, finely minced
Directions:
1) Roughly chop half of the cucumber, half of the onion, half of the bell pepper, and 2 pounds of tomatoes and place in large bowl. Add garlic, Coffee Spice Rub, and 1 ½ teaspoon salt and pepper. Toss until well combined. Set aside.
2) Cut remaining tomatoes, cucumber, and pepper into ¼-inch dice; place vegetables in medium bowl. Mince remaining onion and add to diced vegetables. Toss with ½ teaspoon salt and transfer to fine-mesh strainer over medium bowl. Set aside for 1 hour.
3) Transfer drained diced vegetables to medium bowl and set aside. Add bread pieces to exuded liquid and soak 1 minute. Add soaked bread and any remaining liquid to roughly chopped vegetables and toss thoroughly to combine.
4) Transfer half of vegetable-bread mixture to blender and process 30 seconds. With blender running, slowly drizzle in ¼ cup oil and continue to blend until completely smooth, about 2 minutes. Strain soup through fine-mesh strainer into large bowl, using back of ladle or rubber spatula to press soup through strainer. Repeat with remaining vegetable-bread mixture and ¼ cup olive oil.
5) Stir vinegar, minced herb, and half of diced vegetables into soup. Cover and refrigerate overnight or at least 4 hours. Serve in individual bowls or glasses, passing remaining diced vegetables and olive oil separately.
Oven Roasted Honey Sweet Potatoes
Serves: 4
Ingredients:
- 2 pounds red-skinned sweet potatoes
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon fresh lemon juice
- ¼ teaspoon Kosher salt, or to taste
- 1/8 teaspoon HEAVEN ON A PLATE Stormy Monday Coffee Spice Rub
Directions:
1) Peel and cut the sweet potatoes into wedges. Place in a 9x13-inch baking dish. In a small bowl, whisk together olive oil, honey, lemon juice, and Stormy Monday Coffee Spic Rub.
2) Pour mixture over potatoes and toss to coat. Sprinkle with salt. Bake, turning occasionally, for about 45 minutes, or until potatoes are tender.
