A spicy herbal chai using only the brewed spices, raw honey, and macadamia milk.
In the spring and summer we love to roast veggies in the oven at higher temps. It is easy to arrange the veggies and spritz with oil and salt. They kind of take care of themselves while you prepare the rest of the meal. Roasting also brings out a robust flavor in the veggies and leaves them a nutty brown color.
1 lb Asparagus
1 tsp Sea Salt
3-4 Cloves of Garlic of 1 tsp of Garlic Powder
1 TBS Oil or 4-5 Spritzes of Oil Spray
Heat oven to 425 degrees.
Wash and trim the ends of the asparagus. Arrange on the DiOro baking sheet on a sheet pan. Spritz or drizzle with oil. Add salt and garlic. Add lemon about 1/2 of a zested lemon and a squeeze of lemon juice.
Roast the vegies in the 425 degree oven for about 20 minutes or until they are tender and slightly nutty brown on top. You can flip or toss them half way through if you like. Another version is to place the sheet pan with DiOro baking mat on a Traeger grill at 325 degrees for about 30 minutes. Make sure to check it but this method is great for summer BBQs and leaves a slightly smokey roasted flavor with your veggies.
This time of the summer Kale is abundant. Tomatoes are everywhere at local markets. And fresh eggs are easy to find. This recipe includes very few ingredients and just one sheet pan. The DiOro baking mat makes clean up a breeze and I think it helps crisp up the roasted kale really well!
First I wash and shred my kale and arrange it in one layer on a DiOro baking mat. Then I lightly spritz it with a coconut or avocado oil cooking spray.
I then roast the kale at 450 degrees in the oven for about 15 minutes. The combo of the light oil spritz and the DiOro baking mat make the kale nice and crispy like a kale chip.
Next, I make little wells or openings in the bed of kale. This time I did six but you could easily fit eight.
I seasoned the eggs and kale with salt and pepper at this stage. Then placed in the 450 degree oven for about 10 minutes until the egg whites were cooked but the yolks were still runny. Cook longer if you like hard cooked eggs.
When the egg bake came out of the oven I used the DiOro grater to shred goat milk gouda from the farmer's market on the hot eggs. It melted nicely!
I also topped the dish with halved cherry tomatoes from a local garden stand in my neighborhood. I did not cook these but I let them sink into the hot dish and they became nice and juicy in the dish.
This recipe is excellent for a weekend brunch in the summer. It takes just a few ingredients that are in season and pretty easy to find at most farmers markets and grocery stores.
Here's the Recipe Step by Step:
1 bunch of kale, about 3 cups
1-2 Sprtiz of Avocado Oil
1 oz Gouda or Parmesan Cheese, shredded
1/2 cup halved cherry tomatoes
Salt + Pepper to Taste
Red Pepper Flakes or Fresh Herbs for Garnish
Wash and shred the kale. Arrange in one layer on a baking mat lined sheet pan. Roast at 450 degrees for about 15 minutes or until kale is crispy
Make 6 or 8 wells or holes in the bed of kale and crack one egg in each hole. Season with salt and pepper. Bake in the over at 450 degrees for about 10 minutes for runny eggs or longer for harder eggs.
Remove from oven and grate cheese over the eggs, add tomatoes, garnish with red pepper or herbs.
Serve right away while eggs are warm. Enjoy!
This is a great recipe to utilize acorn squash which is in season and readily available right now. It also uses rainbow chard which I have been seeing often at our local markets. You could use any veggies you love in this recipe, though. I love incorporating autumn veggies into dishes this time of year. It is also protein packed with chicken and sausage and makes for great leftovers or meal prep options.
I love using the DiOro baking mat to roast squash. I spritz it with a little spray avocado oil and a sprinkle of salt. I roast it facing down on the baking mat at 425 degrees for about 25-30 minutes while I make the filling on the stove top.
I had a plethora of farmers market veggies and I love to use rainbow swiss chard in mixes like this. I also used carrots, shallot, and sage in my mix of sauteed autumn vegetables.
I had pre-cooked roasted chicken that I shredded and used in this recipe. I threw that in last. I used fresh pork sausage and sauteed that first. Then I added the veggies.
I chopped the veggies all about the same size and added them to my large skillet with the browned pork sausage.
I love the bright colors in the autumn veggie mix. It goes so nicely with the acorn squash. You could use any mix of veggies you like. Onion, carrot, celery would give it a Thanksgiving stuffing feel. Beets or sweet potato would be a great addition.
I love using the DiOro Spunula to mix my sauteed veggies in the skillet. It does not burn or melt if it rests on the edge of a hot pan. It is perfect for scraping up the good brown bits from the bottom of of the skillet.
I added a spalsh of Apple Cider Vinegar to the mix toward the end of sauteing to help de-glaze the pan and incorporate the carmalized bits on the bottom for flavor and color.
1 acorn squash
1 bunch of chard
1 clove of garlic
1 TBS Apple Cider Vinegar
1-2 Spritz of Avocado Oil Cooking Spray
8 ounces of shredded roasted chicken
8 ounces of pork or chicken sausage
Sage to Garnish
Salt + Pepper to taste
- Wash then slice the acorn squash in half. Scoop out the seeds and clean the center. Spritz the squash with an avocado oil spray and sprinkle with salt. Heat oven to 425 and roast for about 25 minutes face down on the baking sheet.
- Prepare your filling on the stove top. Brown the pork or chicken sausage first.
- Add the chopped veggies to the sausage mix and saute until slightly cooked through.
- Add the apple cider vinegar to de-glaze the pan.
- Add garlic and salt and pepper to taste.
- Mix in the roasted shredded chicken.
- Remove squash from the oven and add the chicken and veggie filling. Roast for about 5-10 minutes.
- Garnish with freshly chopped sage.
Recipe + Photos by Alisa's Garden Blog