There’s nothing like a good breakfast sandwich in the morning. Especially if the ingredients of that sandwich are wedged between a freshly sliced croissant! I love grabbing a fresh biscuit or croissant on the weekends and filling it with whatever I have on hand. In this case it was spinach, onions, fresh parsley, Parmesan cheese, and eggs. I got the amazing croissant from one of my favorite spots in Brooklyn, Court Street Grocers. Such a simple and satisfying breakfast!
1 croissant, sliced
1/4 yellow onion, sliced thin
Large handful fresh spinach
1/2 tablespoon fresh chopped parsley
1 tablespoon grated Parmesan cheese
Pinch red pepper flakes
Salt and pepper, to taste
Add some olive oil to your pan and saute the onions until slightly browned and caramelized. Add the spinach and cook until wilted. Set aside. In a separate small pan over medium low heat, add a little olive oil and crack two eggs into the center. Salt and pepper to taste. When the whites are cooked through and the yolk is still runny, turn off the heat. Working quickly, break the yolks then sprinkle on the Parmesan cheese, parsley, and red pepper flakes. Fold the egg in half and place on one half of the croissant. Top with the spinach/onion mixture! YUMMMM. And as always I added some Cholula hot sauce, because I don’t know how to eat breakfast anymore without Cholula.
Last night was one of those nights when you go through everything you have in the kitchen and try to come up with something creative just so you don’t have to go to the store. I looked around and had an onion, spinach, a can of artichokes, and some leftover pasta shells. Done…stuffed shells it is! This could not have been easier, and it was pretty good for an experimental dinner!
Ingredients: Serves 3
1/2 box jumbo pasta shells
1 cup ricotta cheese
(half) 14oz can whole artichokes, roughly chopped
1 1/2 cups fresh spinach, roughly chopped
1/2 small onion, finely chopped
2 garlic cloves, minced
1 can tomato sauce (if no herbs, add a big pinch of dried basil, oregano, salt and pepper)
1/4 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
Small handful fresh chopped basil, for serving (optional)
Salt and pepper, to taste
Preheat the oven to 350 degrees. Get a large pot of salted water boiling and cook the pasta shells as directed. Make sure not to overcook them as they will continue to cook in the oven.
Head some olive in a large pan, add the garlic, onion, and a little salt and pepper. Cook for about 1-2 minutes, then toss in the chopped spinach and artichokes and cook for another 4-5 minutes. Let cool slightly. In a large bowl mix together the ricotta, cooked vegetables, and a good pinch of salt and pepper. Pour some of the tomato sauce on the bottom of a baking dish, then fill each pasta shell with some of the filling and place in a single layer. Cover the shells with some more pasta sauce, and top with a sprinkle of grated Parmesan cheese and shredded mozzarella. Cover with aluminum foil and place in the oven for 20-25 minutes. Remove the foil and cook for another 5 minutes. Top with some fresh chopped basil and serve.