This is a ridiculously rich recipe, you can cut it up in bite size pieces to make apprizers. It is so good and evil at the same time.
- Cooking spray
- 1 (8-oz.) tubes crescent roll dough
- 2 tbsp butter
- 1 medium onion, thinly sliced
- 4 sprigs fresh thyme, divided
- Dijon mustard
- 1/4 lb. roast beef
Preheat oven to 350° and grease a 9″-x-13″ baking sheet with cooking spray. Place one unrolled can of crescents on prepared baking sheet and pinch together seams. Bake for 10 min until lightly golden.
Caramelize onions: Melt 2 tbsp butter in a large skillet over medium heat. Stir in onion and 2 sprigs thyme and season with salt and pepper. Cook, stirring occasionally, until the onions begin to soften and turn slightly golden. Continue cooking, stirring occasionally, until the onions are soft and caramelized, 20 to 25 minutes. Remove from heat.
Build squares: spread an even layer of mustard onto prepared crescent, leaving a 1/2″ border clear on all edges. Top with a layer of roast beef and a layer of provolone. Top with caramelized onions, then unroll remaining tube of crescent dough and place on top of onion layer. Pinch together seams to seal. Spray with olive oil.
Bake until dough is golden and cooked through, about 15 – 25 minutes. (If dough is browning too quickly, cover with foil.) Let cool 5 minutes before slicing into squares.
Serves 2 – 4.
This Frittata is so easy and so yummy! Vegetarian use almond milk and skip the cheese!
- 1 bunch of green onions, sliced thin
- 15 oz artichoke hearts, chopped
- 8 large eggs
- 1/2 tsp dried oregano
- Salt and pepper to taste
- 1/2 creme fraiche
- 1/2 c shredded Parmesan
- 1 tbsp olive oil
- 6 c spinach
Whisk together eggs, oregano, salt and pepper, creme fraiche abs cheese.
Heat oven to 400.
Heat oil over medium heat in a cast iron skillet, sauté spinach till starting to wilt, add remaining ingredients, stir to combine.
Bake for 10 – 12 minutes until set and golden. Let rest 10 min and serve.
This soup is perfect for the end of summer / start of fall when the days start to get a little chilly (and a lot rainy here in the PacNW). So fresh and soothing at the same time! If your vegan just use veggie stock!
- 2 lbs heirloom tomatoes, cored and cut into small pieces
- 1 quart chicken stock
- 1 tsp salt
- 1/2 c fresh tarragon, minced
In a large saucepan heat stock, tomatoes and salt. Simmer for 10 minutes. Remove from heat and garnish with tarragon.
25 calories, 1 g fat, 1 G protein