🫑 Recipe Collections: Vegetarian Meals

[Amethyst]

Lemon Asparagus Tart

Ingredients:

1 Tbsp olive oil
1 tsp kosher salt, divided
½ tsp black pepper
1 sheet puff pastry, thawed
1 cup mascarpone cheese
¼ cup finely grated Parmesan cheese
1 large egg, beaten
1 Tbsp fresh lemon zest
1 tsp fresh lemon juice
1 Tbsp all-purpose flour
2 Tbsp fresh chives, chopped
½ pound thin asparagus, bottoms trimmed and cut into 2-inch pieces

Directions:

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

In a medium bowl, toss the asparagus with the olive oil, ¼ teaspoon of the salt, and the black pepper. Set aside.

On a lightly floured surface, roll out the puff pastry to a 9x12-inch rectangle. Transfer the pastry to the prepared baking sheet.

In a small bowl, combine the mascarpone, Parmesan, egg, lemon zest, lemon juice, flour, and the remaining ¾ teaspoon of salt. Then gently fold in the chopped chives until evenly distributed.

Spread the mascarpone mixture evenly on top of the pastry, leaving a ½-inch border around the edges. Use a paring knife to make small cuts all the way around the border of the pastry.

Lay the asparagus in four neat columns along the length of the pastry. (Laying the asparagus in neat columns will make cutting the tart easier.)

Bake the tart for about 20-25 minutes, or until the edges are puffed and golden brown and the center is lightly golden brown. Allow the tart to cool slightly before cutting and serving.

Recipe courtesy of Barth Bakery.com

[Amethyst]

Spring Salad with Radishes

Yields: 8 - 10 serving(s)
Prep Time: 10 mins
Total Time: 10 mins

Ingredients:

1/2 cup olive oil or vegetable oil
3 Tbsp. grated parmesan cheese
1/4 tsp. kosher salt, plus more to taste
Black pepper, to taste
1/4 tsp. Sugar
1 to 2 dashes paprika
1/3 cup fresh lemon juice
1 garlic clove
1 (5-oz.) package baby kale (about 6 c.)
1 (5-oz.) package baby romaine (about 6 c.)
1 head Boston lettuce, torn (about 6 c.)
1/2 small red onion, thinly sliced
6 radishes, thinly sliced

Directions:

For the dressing: In a jar, combine the olive oil, parmesan, salt, pepper, sugar, paprika, lemon juice, and garlic. Shake it up and store it in the fridge until using.

For the salad: In a large bowl, combine the greens, red onion, and radishes. Discard the garlic from the dressing and shake well again, then drizzle about half over the salad. Season with salt and pepper. Toss well, adding more dressing if needed.

Notes:

What’s the best lettuce for a spring salad?

Use any salad greens you like. I used three different types because I like the varying flavors and textures. Plus, having a mix looks really pretty in a salad bowl, too! But you could just as easily use all kale, all romaine, or all Boston lettuce.

What type of radishes are best for this salad?

You don’t need anything fancy for this salad. Just grab what you see in the grocery store! You’ll most likely find red radishes, which work great. Whatever variety you choose, be sure to slice them thin. Radishes are pretty peppery, so you don’t want to bite into any large chunks.

What’s the best way to slice radishes?

You have two options: slice the radishes with a sharp knife, or use a mandoline. If using a knife, trim both ends so you have a flat, stable base. Then carefully cut slices as thinly as possible. Using a mandoline speeds up the process, but both methods work well.

Can you make a spring salad ahead of time?

You can make the dressing ahead of time, and combine the greens, onion, and radish ahead, but wait until just before serving to toss them in the dressing. You want it to be fresh and crunchy rather than sad and wilted.

Recipe courtesy of The Pioneer Woman.com

[Amethyst]

Veggie Omelet

Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes

Ingredients:

1 tablespoon olive oil
2 large eggs
1 tablespoon water
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ cup red onion, finely diced
¼ cup sliced mushrooms
¼ cup red bell pepper, finely diced
½ cup baby spinach leaves
¼ cup shredded cheddar cheese

Directions:

Heat olive oil in a non-stick pan over medium heat. Add onion, mushrooms, and red bell pepper. Season with ¼ teaspoon salt and ground black pepper. Sauté for 3-4 minutes or until softened. Add the spinach and let it wilt (about 1 minute), then transfer the veggies to a small bowl and set aside.

Wipe the skillet clean with paper towels. In a small bowl, whisk together the eggs with water and ¼ teaspoon of salt. Pour the egg mixture into the pan, using a spatula to spread it to the edges of the pan. Cook for 1-2 minutes until the bottom is very lightly browned.

Add the veggie mixture over half of the omelet. Spread the cheese over the veggies, and then carefully fold the empty half of the omelet over the fillings. Slide the omelet onto a plate and serve immediately.

Notes:

It’s important to use a non-stick frying pan to cook your omelet. I’m using an 8-inch pan.

Be sure to cook the veggies and any other add-ins that require cooking before starting to cook your eggs, so that they are ready.

Swap the veggies listed here for any of your favorites, or include cooked ham or sausage. You can also use any type of cheese in place of the cheddar.

Avoid flipping or stirring the eggs. The heat from the pan will cook them all the way through.

Feel free to double or triple the ingredients to make more than one omelet.

To Store: Keep leftovers in an airtight container in the fridge for 1-2 days. Reheat in the microwave or in a pan on low heat.

A non-stick pan is key to making the perfect omelet! I don’t recommend trying this recipe with any other type of frying pan.

Use a good pan. I already mentioned that you should definitely cook your omelet in a non-stick pan, but it’s also important that you’re using a non-stick pan that is in good condition. Over time, the coatings on these pans can wear away and scratch. Once that happens, the pan isn’t non-stick enough anymore to make the perfect omelet.

The size of the pan is fairly important. My easy omelet method makes a thin omelet that cooks quickly and doesn’t require much fuss.

I’m using an 8-inch skillet to make a 3-egg omelet. If you try to use a smaller pan, the eggs won’t cook all the way through. A larger pan can work, but the omelet will be much thinner.

Cook the veggies first. Don’t try to cook the veggies and the eggs at the same time using two pans. Everything cooks very quickly, so it’s less mess and less stress to do the veggies first and then use the same pan to cook the omelet.

Don’t flip it over! You are going to be tempted to flip the eggs over, but please don’t. You will cook the eggs thoroughly without the need to try flipping them.

Try a Veggie Omelet for dinner. This is a breakfast recipe, but you can enjoy an omelet for brunch, lunch, or dinner too!

FAQs:

Should you add milk to an omelet?

While you might use milk to thin a scrambled egg mixture, you don’t want to when you’re making an omelet. Adding milk to the eggs actually loosens them, and will make your omelet less likely to hold together once it’s cooked.

Do you cook veggies before you add them to an omelet?

Yes, you should fully consider anything you plan to add to an omelet first. Think of the eggs as a wrapper, and the veggies as sandwich ingredients. You need to have the filling ready first, then add it to the egg omelet wrapper.

Can I add meat to this recipe?

Sure! Any cooked meat could be added. Try bacon, breakfast sausage, or ham in addition to the veggies.

Nutritional Facts:

Serving: 1g, Calories: 418kcal, Carbohydrates: 9g, Protein: 21g, Fat: 33g, Saturated Fat: 11g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 16g, Trans Fat: 0.04g, Cholesterol: 400mg, Sodium: 925mg, Potassium: 464mg, Fiber: 2g, Sugar: 4g, Vitamin A: 3399IU, Vitamin C: 55mg, Calcium: 286mg, Iron: 3mg

Recipe courtesy of Little Sunny Kitchen.com

[Amethyst]

Italian Peas

Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Side Dish
Cuisine Italian, Mediterranean
Servings 6 servings

Ingredients:

2 tablespoons olive oil
1 large shallot, finely chopped
2 cloves of garlic, minced
16 ounces frozen green peas
¼ cup chicken stock or vegetable stock
Salt and freshly ground black pepper to taste

Directions:

Heat the olive oil in a skillet over medium heat.
Add the chopped shallot and cook until soft and translucent, about 3 to 4 minutes.
Stir in the garlic and cook just until fragrant, about 30 seconds.
Add the frozen peas and chicken stock, season with salt and pepper, and stir to coat.
Cover and cook until the peas are hot and tender, about 5 minutes.

Notes:

Do not thaw the peas first. Adding them frozen helps prevent overcooking.
If you want extra richness, stir in a small pat of butter at the end.
For more flavor, finish with a squeeze of lemon juice or a sprinkle of Parmesan cheese.
Shallots give the best mild sweetness, but diced onion works if needed.
Do not thaw the peas first. Adding them frozen helps prevent overcooking. I’ve tested this recipe with all kinds of frozen peas. Cheap big peas, canned peas (don’t do it, it was a disaster), and smaller summer sweet peas. I much prefer the smallest peas. You might pay a bit more for them, but they taste so much better than those big, dry, tough peas.

Storage
Store leftover Italian peas in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through.

Nutritional Facts:

Serving: 0.5cupsCalories: 111kcalCarbohydrates: 12gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 0.3mgSodium: 19mgPotassium: 213mgFiber: 4gSugar: 5gVitamin A: 579IUVitamin C: 31mgCalcium: 23mgIron: 1mg

Recipe courtesy of Dinner by Six.com

[Amethyst]

Roasted Asparagus With Thyme

Yield: 12 servings
Prep: 10 min
Cook: 10 min

Ingredients:

3 pounds fresh asparagus, trimmed
3 tablespoons olive oil
2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:

Place asparagus in a baking pan lined with heavy-duty foil. Drizzle with oil and toss to coat. Sprinkle with the thyme, salt, and pepper.

Bake, uncovered, at 425° for 10-15 minutes or until crisp-tender.

Nutritional Facts:

7 asparagus spears: 55 calories, 4g fat (1g saturated fat), 0 cholesterol, 101mg sodium, 4g carbohydrate (0 sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Recipe courtesy of Taste of Home.com

[Amethyst]

Mint Lavender–Cucumber Sandwiches

Serves 12

Ingredients:

8 slices of firm white sandwich bread
Mint Lavender Butter (recipe follows)
12 thin slices of English cucumber
Garnish: mint lavender

Directions:

Using a long serrated bread knife, trim and discard crusts from bread slices. Cut each bread slice into 3 (3x1½-inch) rectangles.

Spread a layer of Mint Lavender Butter onto each bread rectangle. Lay 3 cucumber slices, overlapping one another, on each of 12 bread rectangles. Top each with a remaining bread rectangle, butter-side down.

Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate until ready to serve, up to an hour.

Garnish with mint lavender sprigs just before serving, if desired.

Mint Lavender Butter

Serves ¼ cup

Ingredients:

¼ cup salted butter, softened
2 teaspoons finely chopped mint lavender*

Directions:

In a small bowl, stir together butter and mint lavender until combined.

Notes:

*Mint lavender is available from Gourmet Sweet Botanicals.com

Recipe courtesy of Tea Time Magazine.com

[Amethyst]

Crispy Shredded Hash Browns

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Ingredients:

3 medium russet potatoes
1 egg
3 Tablespoons all-purpose flour
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon salt plus more while cooking
½ cup vegetable oil
cold water

Directions:

Scrub the potatoes. They can be peeled or unpeeled.
Use the large side of a cheese grater to grate the potatoes to a hash brown consistency.

Place the hash browns in a large bowl of cold water. Stir and allow to sit for a few minutes, then drain. Rinse and then repeat in a bowl of cold water. This removes the starch from the potatoes. Repeat this process until the water is clear.

Squeeze the potatoes using a clean tea towel or cheesecloth to remove any excess water. This will help to dry the potatoes and make them crisp during cooking.

In a large bowl, combine the hash browns, egg, flour, and seasoning until evenly coated.

Heat the oil in a large skillet on medium heat. It is ready when one shred of hash browns sizzles when placed in the hot oil.

Fill a ¼ cup with hash browns and then pat them in your hands. Lay the hash browns into the skillet and leave them untouched for 3-4 minutes. While it is cooking, season with additional salt.

Once the bottom is nice and golden, flip the hash browns and leave them again for another 3-4 minutes.

Place them on a paper towel to soak up any excess oil.

Serve and enjoy.

Notes:

Hash Brown Recipe Tips for Success:

Make sure to squeeze any excess liquid from the potatoes before you get started. The rinsing and drying steps outlined on the recipe card may seem like a bit much. But rinsing and then thoroughly drying your spuds is needed. I’ve found that the drier the shreds, the crispier my homemade hash browns are.

You technically don’t have to use a measuring cup to portion out the shredded potatoes, but I find it super helpful for creating evenly sized patties. As you go, be careful not to overwork the potatoes either, or your patties will be too dense.

Don’t crowd the skillet! It’s better to cook in batches. The potato patties won’t cook properly if you don’t leave enough space between them. I’ve done this and ended up with half-cooked and half-uncooked hash browns.

Experiment with extras for more flavor. One of the things I love about this recipe is that it leaves a lot of room for customization! Try adding extra herbs like chives or parsley to brighten it, or grated cheese like cheddar or Parmesan.

Variations of Crispy Hash Browns:

Add some spicy flavor. After I rinse your potatoes, I sometimes toss them in chili powder, smoked paprika, and a dash of cayenne before adding them to the egg mixture. Top with fresh cilantro and salsa for a fun southwest flair.

Incorporate some extra vegetables. I like adding red bell peppers, onion, and zucchini to my hash browns to create my very own homemade veggie hash!

Make extra crunchy and cheese hash browns by dredging the potato patties in a mixture of panko breadcrumbs and Parmesan cheese. Simply dunk in a few beaten eggs and then coat in the panko mixture before frying.

Substitute a few of the Russets with some sweet potatoes. Top with crumbled goat cheese before serving for even more flavor!

Shredded Hash Browns FAQs:

What is the best way to shred potatoes for hash browns?

I swear by my box grater to shred the potatoes for my hash browns! I use the large side to get perfectly sized shreds. I’ve also used a food processor outfitted with a grater attachment.

Are hash browns gluten-free?

My hash brown recipe includes wheat flour, so no, it isn’t gluten-free. That said, you can easily make a few swaps to make it GF-friendly! Use your favorite gluten-free flour or a flaxseed egg as a substitute for the all-purpose flour.

Hash browns vs. home fries?

Hash browns are made with shredded potatoes, often crispy on the outside and softer in the middle. Home fries are typically diced potatoes fried with onions and peppers and generally have a softer texture throughout.

Nutritional Facts:

Calories: 405kcalCarbohydrates: 34gProtein: 5gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 16gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 41mgSodium: 315mgPotassium: 693mgFiber: 2gSugar: 1gVitamin A: 62IUVitamin C: 9mgCalcium: 29mgIron: 2mg

Recipe courtesy of Everyday Family Cooking.com

[BryWisteria]

@Amethyst

Mint Lavender–Cucumber Sandwiches

These are so pretty! They look perfect finger sandwiches for tea time

[Amethyst]

Aren’t they awesome! I have several tea sandwich recipes to share. I thought they’d give people something different in the Spring and Summer than egg and tuna salad.

[Amethyst]

Buttery Irish Cabbage

Total Time: 20 mins
Servings: 6 to 8

Ingredients:

1/2 cup unsalted cultured butter (such as Kerrygold) (4 ounces), divided (see Note)
1 head Savoy cabbage (about 2 pounds), cored and sliced into 1/2-inch-wide ribbons
1/4 cup water
1 teaspoon kosher salt, divided, plus more to taste
1/4 teaspoon black pepper

Directions:

Melt 6 tablespoons of butter in a large Dutch oven over medium. Add cabbage and 1/4 cup water to the Dutch oven and toss cabbage until evenly coated in butter. Cover and cook, stirring occasionally, until cabbage is glossy and al dente, 6 to 10 minutes. Remove Dutch oven from heat. Sprinkle cabbage with 3/4 teaspoon kosher salt and toss until evenly distributed.

Transfer the cabbage to a platter and top with small bits of the remaining 2 tablespoons of butter. Sprinkle evenly with black pepper and the remaining 1/4 teaspoon kosher salt. Add additional kosher salt to taste; serve hot.

Notes:

Our testers note that leftovers reheat well in a skillet over medium. The cabbage is buttery enough that you don’t need to add more butter or oil to the skillet.

Where to buy cultured butter:

One of our favorites, Kerrygold Pure Irish Butter, is widely available, and good food shops and local farmers’ markets carry small-producer versions. Wrap it tightly in plastic wrap and store it in the refrigerator for up to a month once opened.

Recipe courtesy of Food and Wine.com

[Amethyst]

Irish Baked Mashed Potato Casserole

Prep Time: 15 mins
Cook Time: 65 mins
Total Time: 80 mins
Servings: 6 servings

Ingredients:

6 tablespoons salted cultured butter, divided
2 1/2 pounds Yukon Gold potatoes, unpeeled, cut into 2-inch chunks
1 tablespoon salt, plus more for seasoning
1 large clove garlic
3 green onions, sliced
1 cup whole milk or heavy cream
1 teaspoon freshly grated nutmeg, divided
1 pinch cayenne pepper
Freshly ground black pepper
1 cup (4 1/2 ounces) grated Irish cheddar cheese

Directions:

Preheat the oven to 400°F on the convection setting (if available).

Rub 1 tablespoon of the butter on the bottom and sides of a 1 1/2 to 2-quart casserole dish; set aside.

Boil the potatoes:

Combine the potatoes, salt, and garlic clove in a large pot. Add enough cold water to cover the potatoes by a few inches.

Bring to a boil over high heat. Reduce the heat to medium-high and cook until the potatoes are very tender when pierced with a fork, 15 to 20 minutes. Drain in a colander set in the sink and leave the potatoes in the colander to steam-dry for 10 minutes.

Cook the green onions:

While the potatoes are drying, add the remaining 5 tablespoons of butter to the empty pot used to boil the potatoes and melt over medium heat. Add the green onions and cook until fragrant, 1 minute. Remove from the heat and set aside.

Mash the potatoes:

Pass the potatoes and garlic clove through a potato ricer or food mill into the pot with the butter and green onions; discard the potato skins. Alternatively, pull the skins off the potatoes with your fingers and mash the potatoes in the pot with a potato masher until smooth. Fold the potatoes into the butter mixture with a rubber spatula until evenly mixed.

Add the milk and assemble the casserole:

Gently fold the milk into the potatoes in 3 additions. The mixture will be very loose, but it will set up as it bakes. Add 1/2 teaspoon of the nutmeg and the cayenne pepper. Season to taste with salt and pepper.

Spoon the potato mixture into the prepared casserole dish and sprinkle the cheese over the top.

Bake:

Bake until the potatoes puff slightly and the cheese is melted and browned in places, about 30 minutes. If your oven does not have a convection setting, you can broil the casserole until browned on top after baking, 1 to 3 minutes. Sprinkle the remaining nutmeg over the top of the potatoes and serve immediately.

Notes:

Leftovers can be kept, covered, in the refrigerator for up to 5 days. Microwave until piping hot to reheat.

If your oven doesn’t have a convection setting, at the end of baking, place the casserole 4 inches below the broiler element and broil for a few minutes to get the cheese extra-crispy.

Buy high-quality, locally-grown potatoes for the best flavor. I like Yukon Golds, but German Butterball or Kennebec are great here, too.

Boiling the potatoes with the skins on prevents them from becoming waterlogged when cooking and helps retain more of the flavor of the potatoes in the finished dish.

If your oven has a convection setting, this is a great time to use it to get the cheese extra-crispy. But if your oven doesn’t have this option, you can broil the casserole at the end of cooking instead.

Substitute any other melty cheese for the Irish cheddar if you prefer—Gruyère, fontina, Havarti, and smoked provolone all work well with this recipe.

If you’re serving this casserole with roast beef, stir 3 tablespoons of creamed horseradish into the mashed potatoes along with the milk.

Making This Recipe Ahead:

To make this recipe ahead, prepare the recipe as directed but increase the milk to 1 1/2 cups. Assemble the casserole through the end of step 5 as directed and let cool completely before covering and storing, unbaked, in the refrigerator for up to 3 days. Allow the casserole to stand at room temperature for 1 hour before baking.

Recipe courtesy of Simply Recipes.com

[Amethyst]

Crustless Asparagus Leek & Feta Quiche

Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 6

Ingredients:

2 teaspoons avocado or olive oil
½ lb. asparagus, ends trimmed and cut into 1-inch pieces (about 2 cups)
1 leek, end and dark green top removed and white to light green parts roughly chopped (about 2 cups)*
3 garlic cloves, minced
½ cup feta cheese, crumbled (omit for dairy-free)
10 large eggs
2/3 cup milk of choice (use dairy-free if needed)
¼ teaspoon fine salt
¼ teaspoon black pepper
2 tablespoons fresh dill, chives, or parsley (optional)

Directions:

Preheat the oven to 375ºF. Grease a 10-inch round baking dish (11×7 inch baking dish works too). Set aside.

In a large sauté pan, heat oil on medium-high heat.

Once hot, add the asparagus, leeks, and garlic to the pan and sauté for 6-8 minutes.

Transfer sautéed vegetables to the greased baking dish; spread out evenly. Top evenly with feta cheese and optional herbs. Set aside.

Crack the eggs into a medium bowl. Add milk, salt, and pepper, and whisk well.

Pour eggs over the vegetables and cheese.

Bake in oven for 20-24 minutes or until center is firm. Baking time will depend on the size of the baking dish.

Once cooked through, remove from the oven and let set for 5 minutes before serving.

Top with fresh dill, chives, or parsley if desired.

Notes:

*After the leek has been roughly chopped, place it in a colander and rinse under water to make sure all dirt is removed.

Sauté the veggies first!

This is an important step that not only helps to combine all of the delicious flavors, but it also ensures that the veggies are done to perfection and not undercooked. This is a step I take with almost all of the veggie-filled, egg-dishes that I make to avoid the chances of taking a bite into overly crunchy veggies.

Nutritional Facts:

Serving Size: 6 servings
Calories: 180
Fat: 12 g
Sodium: 450 mg
Carbohydrate: 7 g
(Fiber: 1 g
Sugar: 3 g)
Protein: 13 g

Recipe courtesy of The Real Food Dietitians.com

[Amethyst]

Blueberry Cream Cheese French Toast Casserole

Servings: 12 servings
Prep Time: 30 minutes
Cook Time: 50 minutes

Ingredients:

CASSEROLE:

1 loaf (16 ounces) brioche or challah sliced into 1-inch cubes
2 6 oz. half pints blueberries (12 ounces total)

CUSTARD:

2 8-ounce blocks of cream cheese, softened (16 ounces total)
1 1/4 cup granulated sugar
6 eggs at room temperature
2 cups half and half at room temperature
1 tablespoon vanilla extract
1 tablespoon lemon juice
2 teaspoons lemon zest
1/4 teaspoon salt

FOR SERVING (Pick One):

Blueberry sauce, pictured, HIGHLY recommend click for the recipe
Berry syrup, like boysenberry (store-bought is great)
Maple syrup
Strawberry syrup

Directions:

Toast bread: Preheat oven to 350 degrees F. Add the cubed bread in a single layer to a large baking sheet (15×21-inches) or two half sheets. Bake at 350 degrees F for about 10 minutes, until toasted, but the center is still soft (keep an eye on them so they don’t burn!). Set aside.

Custard: Add cream cheese and sugar to a large mixing bowl and beat with a hand mixer until smooth. Beat in the eggs until smooth, followed by the half and half, and finally the lemon juice, lemon zest, vanilla extract, and salt.

Assemble: Transfer half of the cubed bread to a lightly greased 9×13 baking dish; evenly layer with half of the berries. Pour half of the custard evenly over the dish. Add the remaining bread in a single layer, followed by the remaining berries and remaining custard. Press down with a spatula (or hands) to submerge the bread in the custard (it’s okay if the tops aren’t). Cover with foil and refrigerate overnight (see Notes if baking sooner).

Bake: When ready to bake, remove the casserole from the refrigerator and let it sit on the counter while you preheat the oven to 350 F degrees. Bake, covered with foil, for 30 minutes. Remove the foil and bake, uncovered, for an additional 15-25 minutes, or until a knife inserted in the center comes out clean, 165 degrees F.

Meanwhile:

Blueberry Sauce (Optional): While the casserole is baking, make the blueberry sauce according to recipe directions HERE.

Serve: Serve the French toast casserole warm with blueberry sauce, berry syrup, maple syrup, etc.

Notes:

Tips and Tricks:

Bread: If your store only carries sliced brioche found in the bread section versus the bakery, then the sliced side will be a little thinner, but that’s okay (pictured).

Frozen blueberries: Don’t thaw first, just brush off any excess ice.

Use room temperature ingredients: You’ll want to use room temperature cream cheese, eggs, and half and half; otherwise, the cream cheese will seize and not mix well. If you do end up with some white flecks of cream cheese, it’s not the end of the world; they will melt when the breakfast casserole bakes.

Room temperature eggs hack: Add warm (not hot) tap water to a bowl, then add eggs (still in their shells) for at least 20 minutes. You can microwave your half and half until room temperature (NOT hot).

Half batch: Use the sliding scale that appears when you click on serving size in the recipe card to adjust the servings. Bake the casserole in an 8×8-inch baking pan for around 30-35 minutes.

HOW TO MAKE WITHOUT SITTING OVERNIGHT:

You can still make this recipe without letting it rest overnight, but adjust your expectations as the casserole won’t be as fluffy and may be runnier as the custard won’t have as much time to soak in. To make and bake this breakfast casserole immediately, skip toasting the bread.

Instead of pouring the custard over the bread cubes in the casserole dish, mix all the bread cubes and the custard together in a bowl first to fully saturate all the cubes. Let sit 30-60 minutes at room temperature (or longer in the fridge). When ready to bake, transfer to the casserole dish with blueberries layered in between two layers.

HOW TO STORE AND REHEAT:

To store: Tightly cover leftover casserole or transfer to an airtight container; store in the refrigerator for up to 5 days.

To reheat: Reheat individual servings in the microwave for 30-45 seconds or reheat covered in the oven at 350 degrees F for 10-15 minutes or until warmed through.

To freeze after baking: Allow the casserole to cool completely. Tightly wrap in plastic wrap a couple times, followed by foil. Freeze for up to 2 months. When ready to enjoy, thaw the casserole in the refrigerator overnight. Reheat per the above methods.

Recipe courtesy of Carlsbad Cravings.com

[Moonbeam]

My diet is mainly vegetarian glad for new recipes to add to my collection

Thank you

Blessings

[Amethyst]

You’re welcome! I’m glad you’re liking them!

[Amethyst]

Roasted Leeks

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6

Ingredients:

4 large leeks
salt and pepper to taste
¼ cup melted butter
⅓ cup shredded Parmesan cheese

Directions:

Preheat oven to 400°F.

Cut the root and dark green tops off the leeks. Cut in half lengthwise and wash between the layers to remove any dirt/debris.

Place leeks, cut side down, in an oven-safe pan with ½ cup water. Cover and simmer on the stove top on low for about 5 minutes or until slightly tender.

Drain any water and flip the leeks over so they are cut side up.

Sprinkle with salt and pepper. Drizzle with melted butter and parmesan. Bake for 25-35 minutes or until leeks are tender and golden.

Notes:

Refrigerate leftovers for up to 3 days, or freeze in zip bags for up to a month. After thawing, the flavor is still good, but the texture is not optimal for a side dish, so use them in casseroles, soups, or stews.

How to Prep Leeks:

Fresh leeks often contain dirt or grit between their densely packed leaves, so washing them is important. Trim off a slice from the white base and up to the green part where the leaves start to become darker and tougher. Cut the stalks in half vertically and rinse under cold running water while fanning the layers to remove any particles.

Nutritional Facts:

Calories: 125 | Carbohydrates: 8g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 168mg | Potassium: 106mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1270IU | Vitamin C: 7.1mg | Calcium: 103mg | Iron: 1.3mg

Recipe courtesy of Spend With Pennies.com

[Amethyst]

An Easy Sautéed Spinach Recipe

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4

Ingredients:

16 oz spinach washed and dried
2 tablespoons olive oil
4 garlic cloves minced
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon onion powder

Directions:

Heat olive oil in a large pot over medium heat.

Add garlic cloves to the pot and sauté for about 30 seconds until fragrant, being careful not to burn the garlic.

Add the spinach, kosher salt, black pepper, and onion powder to the pot and stir. It will start to reduce.

Sauté the spinach for about 2-3 minutes, stirring frequently, until the spinach is wilted and tender.

Once the spinach is cooked, taste and adjust the seasoning if necessary.

Serve immediately and season with additional salt and pepper to taste if desired.

Notes:

Make sure your heat is only around medium heat when sauteing the garlic. Any hotter than that, and your garlic may burn. Medium heat is enough to release the taste and fragrance of the garlic.

Storage Tips
To store leftover sauteed spinach, first allow it to cool to room temperature. Then, transfer it to an airtight container and refrigerate. It will remain fresh for 3-4 days.
To reheat sautéed spinach, you can either gently warm it in a skillet over medium heat on the stovetop or place it in a microwave-safe dish, cover lightly, and heat on medium power in short intervals in the microwave, stirring occasionally until just warmed through.

Recipe Variations and Customizations:

For sautéed spinach, you can explore a range of recipe variations and customizations to suit your palate or make the dish complement your meal. Here are some ideas:

Citrusy Spinach: Squeeze fresh lemon juice over the cooked spinach for a bright, tangy finish.

Spicy Spinach: Sprinkle crushed red pepper flakes while sautéing for a spicy kick.

Nutty Spinach: Toss in toasted pine nuts or sliced almonds for added crunch and nuttiness.

Cheesy Spinach: Sprinkle grated Parmesan or crumbled feta cheese over the hot spinach for a cheesy melt.

Mediterranean Spinach: Mix in chopped olives, capers, and a dash of oregano for a Mediterranean flair.

Spinach Artichoke Dip: Use this sauteed spinach in this easy and cheesy dip.

FAQs

What’s the best oil to use for sauteing spinach?

Olive oil is favored for its taste and health perks, yet avocado oil, coconut oil, or butter are great alternatives for varied flavors and dietary needs.

Can I add other ingredients to sauteed spinach for more flavor?

Absolutely! Garlic, onions, mushrooms, bell peppers, and spices like nutmeg or red pepper flakes can enhance the dish’s flavor.

How do I ensure my sauteed spinach isn’t too bitter?

Young, tender spinach leaves are less likely to be bitter. You can also balance bitterness by adding ingredients like garlic, lemon juice, or a pinch of sugar.

Can you saute frozen spinach?

Yes, you can sauté frozen spinach. It’s a convenient option when fresh spinach isn’t available. To do so, first, thaw the spinach and squeeze out as much excess water as possible to prevent it from becoming too watery when cooked.

Nutritional Facts:

Calories: 93kcalCarbohydrates: 5gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 381mgPotassium: 648mgFiber: 3gSugar: 1gVitamin A: 10634IUVitamin C: 33mgCalcium: 119mgIron: 3mg

Recipe courtesy of My Forking Life.com

[Amethyst]

Bread and Butter Pickles

Prep Time: 15 minutes
Cook Time: 5 minutes
Wait Time: 1 day
Total Time: 1 day 20 minutes
Servings: 2 cups

Ingredients:

1 lbs cucumbers
1 small onion sliced
3 tablespoons kosher salt
1 cup white distilled vinegar
⅓ cup apple cider vinegar
⅓ cup brown sugar
1 tablespoon coriander seeds
6 garlic cloves peeled
1 teaspoon mustard seeds
¼ teaspoon red pepper flakes, optional

Directions:

Using a crinkle cutter, slice the cucumbers into ¼-inch rounds.

Cut the onion into ¼-inch slices and combine with the cucumber slices in a large bowl.

Toss everything with the kosher salt and let it sit for 30 minutes.

While the cucumbers rest, pour the white vinegar into a bowl and set aside.

In a saucepan, combine the apple cider vinegar, brown sugar, coriander seeds, garlic cloves, mustard seeds, and red pepper flakes (if using).

Heat over medium heat, stirring occasionally, until the brown sugar completely dissolves.

Remove from the heat and pour the mixture into the bowl with the white vinegar.

After the cucumbers and onions have sat for 30 minutes, rinse them thoroughly and transfer to a clean bowl.

Pour the vinegar mixture over the vegetables, ensuring everything is fully submerged.

Cover and refrigerate for 24 hours before serving

Notes:

Crinkle cutter creates a classic pickle look, but a regular knife works fine. Make sure cucumbers are completely covered by brine. Flavor improves after 24-48 hours.

Fun Ways to Switch It Up:

Spicy version: Double the red pepper flakes or add sliced jalapeños

Dill twist: Add fresh dill sprigs for a bread-and-butter-meets-dill situation

Extra garlic: Increase garlic cloves to 10 for serious garlic lovers

Asian-inspired: Add a few slices of fresh ginger to the brine

Sweet heat: Add a cinnamon stick for warming spice

Make-Ahead & Storage Tips:

Fridge

Up to 4 weeks in an airtight container or jar. The flavor intensifies as they sit, so they’re actually better after a few days.

Scaling up

This recipe is super easy to double or triple if you want to make multiple jars at once.

Make-Ahead Notes

These are the ultimate make-ahead recipe. Prep a batch on Sunday and you’ll have delicious pickles all week long. They keep getting better with time.

Nutritional Facts:

Calories: 241kcalCarbohydrates: 49gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 10492mgPotassium: 526mgFiber: 4gSugar: 41gVitamin A: 239IUVitamin C: 13mgCalcium: 126mgIron: 2mg

Recipe courtesy of Wondermom Wannabe.com

[Amethyst]

Spinach Alfredo Mac and Cheese

Prep Time: 10
Cook Time: 35
Total Time: 45 minutes
Yield: 6 servings

Ingredients:

8 ounces of small pasta shells or other small pasta
10 ounces frozen chopped spinach, thawed and drained
1-¾ cups cottage cheese
1 egg
½ cup parmesan cheese, divided
1 cup shredded mozzarella cheese, divided
Salt and pepper, to taste
1-½ cups jarred Alfredo sauce

Directions:

Preheat your oven to 350°F (175 °C) and spray a 2-quart casserole dish with nonstick spray to make cleanup easier later.

Put a large pot of water on to boil, add a fat pinch of salt, and cook your pasta according to package directions. Drain.
While your pasta is cooking, stir together the spinach, cottage cheese, egg, ¼ cup of parmesan, ⅔ cups of mozzarella, and salt and pepper.

Once your pasta is drained, return it to the pot and stir in the Alfredo sauce.

Spread half the pasta on the bottom of your casserole dish.

Spread the spinach and cheese mixture evenly on top of this, then spread the remaining pasta on top. Sprinkle the remaining ¼ cup of Parmesan and ⅓ cup of mozzarella cheese on top.
Bake for 30 minutes or until hot and bubbly. Allow to cool for 5-10 minutes before digging in.

Notes:

Magical Properties of Spinach:

Spinach, with its bright green color, is tied to the heart chakra and used in spells for love and inner child connection. Ruled by Jupiter and the element of earth, it can also bring in prosperity, fertility, and wealth. There are actual Popeye vibes with this vegetable as well. Use it to help you take action and find strength and endurance.

Recipe and notes courtesy of Awesome on 20.com

[Amethyst]

Wild Rice Mushroom Pilaf

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yield: 8 servings

Ingredients:

2 tablespoons olive oil
1 pound mushrooms sliced (cremini and/or a mixture of mushrooms)
½ teaspoon salt
½ teaspoon fresh ground black pepper
½ cup dry white wine (4oz)
3 tablespoons unsalted butter, divided
1 large shallot, minced
1 clove of garlic, minced
1 teaspoon fresh thyme leaves, minced
2 ¼ cups wild rice blend (16 oz). We recommend Lundberg Wild Rice Blend.
4 cups vegetable broth (32oz), low-sodium or chicken broth
½ teaspoon soy sauce, low-sodium
2 tablespoons fresh chives, sliced
fresh parsley chopped for garnish

Directions:

Heat a large skillet and 2 tablespoons olive oil over medium-high heat. Add the mushrooms, ½ teaspoon salt, and ½ teaspoon pepper. Cook, stirring occasionally until the moisture is released and then evaporated, and the mushrooms are browned on both sides.

Add the wine and cook until evaporated, about 4-5 minutes. Remove the mushrooms to a bowl and keep warm.

Add 2 tablespoons of butter to the now-empty skillet. Once melted as the shallots and cook, stirring frequently, until just softened, about 3 minutes. Add the garlic and thyme. Sauté until fragrant, about 1 minute.

Add the remaining 1 tablespoon of butter and the dry wild rice blend. Cook, stirring frequently, until the edges of the white rice begin to turn translucent, about 3 to 5 minutes.

Pour in the broth, soy sauce, and half the mushrooms. Bring to a boil. Reduce the heat to medium-low, cover, and cook until all broth is absorbed and the rice is tender, about 30 to 40 minutes. Remove from the heat and allow the rice to rest for 5 to 10 minutes before serving.

Fluff the rice, then stir in the remaining mushrooms and chives. Check the seasoning and add salt if needed. Serve warm or room temperature, garnished with fresh parsley if desired.

Notes:

This pilaf can be made up to 2 days in advance. Refrigerate until needed. Add a splash of broth when reheating.

Serve warm or room temperature.

Lundberg Wild Rice Blend is our favorite.

We love cremini mushrooms or a combination with button, cremini, shiitake, or portobellos.

Cooking times may vary depending on the rice blend used.

Check the texture of the rice instead of relying strictly on how long it has cooked.

Serving Ideas and Variations:

Serve with a simple roast chicken, pork tenderloin, or holiday turkey.

For a meatless Monday meal, serve this rice with a crisp green salad.

Add toasted pecans or walnuts for crunch.

Stir in dried cranberries for a festive version.

Finish with a sprinkle of Parmesan for extra richness.

If you prefer not to cook with wine, simply substitute additional broth and a small squeeze of fresh lemon juice at the end to mimic that touch of brightness.

Nutritional Facts:

Calories: 265kcal | Carbohydrates: 38g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 164mg | Potassium: 403mg | Fiber: 4g | Sugar: 3g | Vitamin A: 185IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg

Recipe courtesy of Saving Dessert.com