Spinach Salad with Roasted Fall Vegetables

From Everyday Food Magazine

*3 tbsp olive oil
*1 tbsp white-wine vinegar
*1 tsp Dijon mustard
*salt and pepper
*spinach
*roasted fall vegetables
*feta cheese, sliced

Place oil, vinegar and mustard in a large bowl. Season with salt and pepper; whisk to combine. Add spinach, toss to coat. Dividing evenly, place spinach on plates, top with roasted fall vegetables and feta.

Roasted Fall Vegetables

Adapted from Everyday Food

Any combination of seasonal fall vegetables:

*butternut squash or other winter squash, peeled, seeded and cut into 1 1/2 inch pieces
*sweet potatoes, scrubbed and cut into 1 1/2 inch pieces
*red onion, peeled and cut into wedges
*carrots

And also:

*garlice cloves, peeled and sliced
*olive oil
*salt and pepper


Preheat oven to 450. Divide vegetables and garlic between two rimmed baking sheets, toss with oil and sprinkle with salt and pepper. Roast until vegetables are tender and beginning to brown, 20 to 35 minutes.

Baked Tilapia with Fresh Herbs

From Everday Food
Serves 2

*two tilapia fillets
*salt and pepper
*2 tbsp mayonanaise
*1/4 cup parsley, finely chopped
*1 tbsp fresh dill, chopped
*lemon wedges, for serving

Preheat oven to 375. Place fillets on a rimmed baking sheet, flat side down; season generously with salt and pepper. Divide mayo evenly over top of fillets and spread with a butter knife. Sprinkle fish with parsley and dill. Bake until opaque throughout, about 15 minutes. Serve with lemon wedges.

Scrambled Eggs in Toast Cups

From Everyday Food Magazine
Serves 2

*2 slices bread
*2 tbsp butter, softened
*3 eggs
*salt and pepper
*fresh herbs, chopped

Preheat oven to 400. Butter both sides of each slice of bread and firmly press into two 8 oz. custard cups or a jumbo muffin tin. Bake until crisp, 15 minutes; set aside. Meanwhile, whisk the eggs with salt and pepper. Scramble the eggs in a nonstick skillet until eggs are just set. Spoon eggs into toast cups; garnish with herbs.

Breakfast Bulgur Porridge

From Everyday Food Magazine
Serves 2

*1 cup milk, plus more for serving
*1/2 cup bulgur
*1/4 raisins
*salt
*1 tbsp brown sugar
*fresh fruit for serving

In a medium saucepan, combine milk, bulgur, raisins, salt and 1 cup water; bring to a boil. Reduce heat and simmer, stirring occasionally until bulgur is tender and mixture is the consistency of oatmeal, 10 to 15 minutes.

Divide between two bowls, sprinkle with brown sugar. Serve warm with fresh fruit and milk to taste.

Bulgur Salad with Kale, Salami and Olives

From wholefoodsmarket.com
Serves 4 to 6

*2 cups vegetable broth
*1 1/2 cups bulgur wheat
*1/4 lb. roughly chopped kale
*1/4 lb. thinly sliced salami, roughly chopped
*1/4 cup chopped parsley
*1/4 cup chopped pitted olives
*3 tbsp balsalmic vinegar
*1 tbso chopped garlic
*salt and pepper to taste

Bring broth to a boil in a large pot. Stir in bulgur and cover, simmering about 10 minutes. Uncover and scatter kale over the top, cover and cook until wilted and tender, about 5 minutes. Set aside from heat, covered, about 5 minutes and then uncover and fluff with fork.

Transfer bulgur and kale to a large bowl and add salami, parsley, olives, vinegar, garlic, salt and pepper and gently toss to combine. Serve warm or at room temperature.