I have lots of things to update on the blog, such as seeing John Mayer in concert and attending Alex’s wedding in St. Louis! But since I haven’t put any recipes up lately, I’ll start with that.
Here’s the line-up:
Sweet Potato Salad
Chicken Sausage Pizza
- Grease an 8×8 pan with cooking spray, and preheat oven to 350 degrees.
- Whisk eggs, honey, salt, and cinnamon together until completely combined.
- Combine all dry ingredients. Pour egg mixture over top and mix to combine until everything is well coated.
- Pour into pan and press down with a rubber spatula to even everything out. Bake for 18 minutes or until edges start to slightly brown. Remove from oven and let cool for an hour or so. Cut into squares or just break off as much as you want at a time like I do!
- Toss sweet potatoes with 1 Tbsp. olive oil and roast in 400 degree oven for 15 minutes. When potatoes are the consistency of french fries, remove from oven and toss with sea salt and pepper .
- Caramelize onion in olive oil while sweet potatoes cook.
- Add in red pepper, jalapeno, beans, and remaining spices after onions have cooked for 10 minutes.
- When potatoes are done, mix everything together and serve over a bed of arugula. Drizzle olive oil and balsamic on top of salad.
- Combine flour with spices. Beat eggs in a separate bowl.
- Dredge fish with eggs, then coat with flour mixture.
- Heat a pan over medium-high heat and add olive oil to coat. Add fish fillets and cook 2 minutes per side. Add extra oil in between fillets. Repeat until all fillets are cooked.
- Combine relish ingredients and serve on top of fish.
- Preheat oven to 400 degrees. Toss broccoli on a large rimmed baking sheet with 2 Tbsp. olive oil, garlic, salt, and pepper. Roast for 10 minutes, or until crisp-tender.
- Rub salmon with 1 Tbsp olive oil, salt, and pepper. Push broccoli to edges of baking sheet and put salmon in the middle. Roast for 10 minutes, or until salmon is opaque.
- While salmon roasts, combine jalapeno, vinegar, pinch of salt, capers, 1 Tbsp. olive oil, pepper, chives, and zest and juice from a 1/4 of a lime
- When salmon is done top with remaining lime juice and zest. Serve jalapeno mix on top of salmon.
- Preheat oven to 375°F. Chop vegetables, making sure to keep them all the same size. Place pumpkin and potato in a large roasting pan and toss with oil, 2 cloves garlic and herbs. I used dried oregano, dried Italian seasoning, dried savory, and sea salt and pepper. Roast for about 25 minutes, uncovered.
- Add remaining vegetables to roasting pan except carrots and kale. Then, roast for another 20 minutes, or until vegetables are starting to brown.
- Remove pan from oven and put roasted vegetables and stock in a large pot. Add the cayenne pepper, black pepper, and a dash of salt. Stir everything together. Heat over medium-high heat until soup starts to simmer. Reduce heat to low, cover, and let simmer for 20 minutes.
- Add chopped carrots, kale, 1 garlic clove minced, fresh herbs, and cook over medium heat for another 10 minutes.