Veggie hash breakfast

Really craving lots of veggies upon waking today. Good thing too because we've got veggies over taking our fridge right now from our garden.

I started by sautéing some chopped carrots and green peppers from the garden with some red pepper flakes. After a few minutes, I added the onion and fennel bulb veggie mix from Thursday night and some of the chopped potato pancakes from Wednesday. Also added the rest of the left over mashed potatoes. Sautéed for a few more minutes until the mashed potatoes were brown and crispy. Topped with guacamole, fresh tomato, chopped green onion, and chopped parsley. Perfect veggie breakfast! G's breakfast also included a fried egg and sharp cheddar cheese. Nom!

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Sautéed onion and fennel salad with roasted salmon

Fennel bulb is one thing that I've never cooked with before. So I was excited to learn that fennel bulb goes really well with salmon, which we had in the freezer already!

First, I preheated the oven to 350 degrees. Then, I sautéed four chopped fennel bulbs, one very large chopped onion, and red pepper flakes in olive oil. After a few minutes I added some chopped garlic, s&p, lemon and lime zest, and Italian seasoning. After a few more minutes, I added the juice of said lemon and lime and then added 4 thawed salmon filets on top of this mixture. I put the whole pan in the oven for about 10 minutes. In that time, I microwaved a bag of frozen brown rice (best invention ever!). Serve with chopped green onion and chopped parsley.

 

 

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Sautéed greens and beans

Pair with any starch for a quick and tasty vegetarian meal!

Heat olive oil in skillet. Add red pepper flakes and chopped onion. Sauté a few minutes, then add 5 cloves of chopped garlic. Sauté a few more minutes. Add a can of drained beans ( I used pinto here bc that's what I had, but I've used canellini before). Also add a whole bunch of chopped and washed greens (I used Swiss chard and spinach). It will seem like too much to fit in the pan, but it wilts down a lot. Add s&p, some italian seasoning, a dash of nutmeg, and about 3/4 cup of veggie stock. Cover and let simmer for about 10 minutes. G made mashed potatoes and potato pancakes for the base. Serve with chopped green onions and chopped fresh parsley.

 

 

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Mushroom sherry bisque

First time making mushroom sherry bisque, and definitely not the last!

Preheat oven to 400 degrees. Clean one pound of white button mushrooms and trim tough ends. Chop one large yellow onion into large chunks. Chop mushrooms into large chunks. Peel 6 cloves of garlic. Take these three and mix in bowl with olive oil, s&p, and chopped, fresh rosemary. Spread out mixture on baking sheet and roast for 20-30 minutes, stirring a couple times. When roasted and brown, take out of oven and pour .5 cup of dry sherry into the pan. Scrape up the brown bits on the bottom of them pan. Transfer some of the mixture to a blender. Add a little bit of veggie stock (you will use a total of 5 cups of veggie stock). Blend the roasted veggies and stock until creamy. Transfer that to a soup pot. Do this with the rest of the roasted veggies until all are blended and in the soup pot. Pour in any left over veggie stock. Bring up to a simmer. Add about 3/4 cup of skim milk. Add a cornstarch and cold water mixture until it is the consistency you desire. Serve hot with chopped parsley and crusty Italian bread.

 

 

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