For the ladies and gents who asked. Salad is good any time of day. I like it in the am instead of hot cereal. In this case bulgur subs for oatmeal, but so could barley or wheat berry. Any whole grain. The veg can be poached from leftovers. Do yourself a favor and dress with olive oil or lemon juice, or better yet make a super simple vinaigrette that has zero of the additives of store brands.
1/2 cup cooked bulgur warm, cold or room temp
Handful cooked green beans whole, or 1 inch
Handful grape tomatoes, halved
1/4 bell pepper, sliced and diced
2 spoonfuls feta (or cooked white beans for dairy averse)
Sprinkle of chopped parsley, dill, both or nothing
1 tablespoon olive oil
2-3 teaspoons white vinegar
A few grinds of pepper
2 big pinches salt
Shake & drizzle over salad
Double down if you're feeding more than one
Eat – B
When you don't have butter, make this cake. Thank you @Hersheys.com for keeping this classic for us. Hot water and veg oil make for a super moist cake. I sacrificed snow day cocoa for this confection and it was worth it. The online version calls for frosting. My number 1 son doesn't care for it, nor did I have much of the aforementioned butter. You can find the recipe here.
I added the fruit just for the photo.
Eat sweet – B
From my Martha days, I make a great turkey burger called with full truthfulness, “my favorite turkey burger”. But I needed another alternative and a quick search turned up this recipe from the cult eating mastermind behind Ottolenghi. Don't let the fluidity of the meat fool you – it will firm up in the cooking process. That said grilling these burgers is not an option. It is perfect for kosher friends. The serving sauce calls for sumac. Rest assured it works without it.
I'm including links to the recipe in its original (metrics) and to the blog where I found it.
Eat – B
It wasn't breakfast in bed as promised, but I did deliver the biscuits with bacon and eggs to the birthday child. This recipe is virtually idiot proof. Opt for lightly rolling out the biscuits and not too thin! You may get fewer but they'll rise higher.
I used a pastry cutter to blend the butter. Do not wait until later to eat them. They're better warm from the oven. This may be a Thanksgiving addition!
(Butter) and eat – B
Don't tell my friends, at least not the ones from last Saturday, but bruschetta has to be the easiest, least costly way to start an event that I know. Use whatever you have for toppings. That's hummus on the left – homemade from an Ina Garten recipe, but store bought is good too. You can even use stale bread (I didn't). Who would know once it's toasted?!
Two brilliant ideas from my stepdaughter upped the game. We steeped 1/2 a cup olive oil with a few rosemary sprigs and a couple garlic cloves for the bread. Then she toasted the slices on the grill. Good for croutons too!
Chopped tomatoes, basil, a drizzle of oil, salt & pepper
Olive oil for the pan, 3-4 chopped shallots, optional chopped garlic clove, sliced or chopped mushrooms, salt & pepper, shaved Parmesan & chives. Soften the shallots over medium heat first. Cook the mushrooms until liquid disappears. Assemble.
**note: I use cayenne instead of hot sauce and halve the recipe unless it's a big crowd of hummus eaters.
Anyone can make this, especially when your child asks for the oh so trendy avocado toast and you only have the toast. Works 24/7.
Tomatoes, handful, halved
Goat cheese or other
Dill or fave fresh herb (chive!) or both
Toast (no avocado)
Medium heat, non stick pan. Melt a good amount of butter. Lower heat. Crack eggs and flip when they're cooked through. Crumble cheese on top-any amount. Plate in a minute. Raise heat, cook tomatoes 1-2 minutes while toasting bread. Herbs, salt, pepper.