Ingredients

• 2 cups quinoa
• 3 TBSP grapeseed oil
• 3 TBSP minced garlic
• 1 bunch scallions, sliced thin
• couple handfuls of shiitake or crimini mushrooms, sliced
• 1 cup frozen edamame
• few handfuls of kale, stemmed and chopped
• 1/2 cup basil, thinly cut
• 3 large eggs, beaten
• 3 TBSP low sodium soy sauce
• red chili pepper flakes and sriracha, to taste

Instructions

1. Cook quinoa according to package and set aside in a bowl.
2. Heat oil in wok or large frying pan over medium heat and add garlic and scallions. Cook for about a minute then add mushrooms, then kale. Saute for 3 minutes together.
3. Add quinoa, frozen edamame and basil and cook another 3 minutes, stirring constantly.
4. Make a well in the center of the mixture, exposing the bottom of the pan. Put the egg and soy sauce in the well, stirring until cooked through.
5. Break up egg mixture with a spoon and stir into rest of quinoa, vegetable mixture in the pan until golden brown, another 2-3 minutes.
6. Add red pepper flakes and sriracha to taste, then a bit more soy sauce, stir, then serve.

Ingredients

• couple big handfuls of arugula
• 2 TBSP extra virgin olive oil
• juice of 1 lemon
• 1 fennel bulb, shaved on a mandoline
• 1 grapefruit, quartered
• handful of pine nuts
• drizzle of balsamic glaze

Instructions

1. In a bowl, massage arugula with olive oil and lemon juice with your hands until well-coated, then plate.
2. Add fennel, grapefruit and pine nuts on top.
3. Drizzle with balsamic glaze and serve!

Ingredients

• 1 cup quinoa
• 1 15oz can of black beans
• 1 15oz can of corn
• 2 TBSP minced garlic
• extra virgin olive oil
• 2 jalapeno peppers, sliced thin
• 1/2 yellow onion, sliced thin
• 1 bunch scallions, sliced thin
• 1 lime, juiced
• 2 cups (1 jar) of enchilada sauce (I used Trader Joe’s)
• 4-6 eggs
• 1 avocado, sliced or diced

Instructions

1. Preheat oven to 375 degrees, then on the stovetop, cook quinoa according to package.
2. In a saute pan, cook garlic, jalapeno peppers, onion and scallions in olive oil.
3. In a bowl, combine cooked veggies, cooked quinoa, beans, corn and lime juice.
4. Spread mixture in bottom of skillet and pour the enchilada sauce on top.
5. Make small indentations (spaced apart from each other) for the eggs and crack one in each.
6. Bake the skillet in the oven for 25-30 minutes until egg whites are set and the edges of the skillet are bubbly.
7. Serve with avocado (and extra lime juice if you like) on top.

Ingredients

• 2 fresh sole fillets
• 2 TBSP extra virgin olive oil
• salt and pepper
• 1 shallot, finely chopped
• 3/4 cup dry white wine
• 2 TBSP minced garlic
• juice of 1 lemon
• red chili pepper flakes, to taste

Instructions

1. Preheat oven to 400 degrees. Drizzle olive oil to cover bottom of baking dish, then lay fish down flat and season with salt and pepper.
2. Heat oil in small skillet and cook shallot until translucent, about 3 minutes. Add wine to pan, bring to a boil, then pour that mixture over the fish. Set skillet aside for later. Then cover the baking dish with tin foil and bake for 10-12 minutes, until fish is opaque in the center.
3. Meantime, whisk together garlic, lemon juice, and some chili flakes in a bowl.
4. When fish is done, transfer to a plate, then pour the leftover wine mixture from the baking dish into the skillet and turn the heat on high. It will reduce to about 1/2 cup. Stir in garlic, lemon juice mixture and allow it to keep reducing another minute or so, until thicker.
5. Pour over plated fish and sprinkle more chili flakes if you like, then serve.

Ingredients

• 8 TBSP olive oil
• 1 box vegetable stock (or homemade mushroom broth)
• 1.5 pounds crimini mushrooms, quartered
• salt + pepper
• 1 large onion, finely chopped
• 1/2 red bell pepper, finely chopped
• 1/2 poblano chile, seeds removed, finely chopped
• 3 TBSP minced garlic
• 1.5 cups short grain Spanish rice (such as Bomba)
• 1 cup dry white wine
• 1 bunch small kale, stems removed, chopped
• 1/2 pound mussels
• 1/2 pound shrimp, deveined and peeled

Instructions

1. Preheat oven to 425 degrees. Heat 2 TBSP oil in a 12” paella pan or skillet over medium-high heat. Cook mushrooms, tossing occasionally, until they release their liquid, about 4 minutes. Continue to cook until liquid evaporates and mushrooms are golden brown and tender, 5–7 minutes longer; season with salt and pepper and transfer to a plate.
2. If you are not making your own mushroom broth, then put entire box of vegetable stock in a saucepan and keep warm on stovetop.
3. Add 2 TBSP oil to pan and cook onion, pepper, and chile, stirring often, until soft, about 3 minutes. Add garlic and cook, stirring, about a minute more; season with salt and pepper.
4. Add rice and cook, stirring constantly, until rice is translucent, about 3 minutes. Add wine and cook, stirring, until completely evaporated, about 2 minutes. Return mushrooms to pan and add mushroom stock just to cover rice. Cook, without stirring, adding broth as needed to keep rice moist while cooking, until rice is al dente and all liquid is absorbed, 15–20 minutes. (Shake pan after adding more stock to distribute evenly.)
5. Continue to cook paella, occasionally moving pan around burner to make sure all areas get evenly heated, until a crust (socarrat) forms around the sides and bottom of the pan, about 6–8 more minutes.
6. Meantime, heat remaining 2 TBSP oil in a large skillet over medium-high heat. Add kale and cook, tossing, until wilted. Spoon over paella.
7. In that pan you cooked the kale, heat another 2 TBSP oil and lightly cook mussels and shrimp for 2-3 minutes until mussels open and shrimp begins to pink. Spoon both on top of kale/paella.
8. Transfer pan to oven and cook paella another 8–10 minutes until shrimp is cooked through.
9. Serve in pan. ENJOY.

Notes

A Recipe From Jamie Shupak | www.thetvdinner.com

Ingredients

• 3 TBSP extra virgin olive oil
• 1/2 medium white onion, diced
• 3 TBSP minced garlic
• 2 bell peppers (red or orange), diced
• 1 28oz can diced tomatoes
• 2 TBSP tomato paste
• chili pepper flakes, to taste
• dash of smoked paprika
• dash (or more if you like spicy!) of cayenne pepper
• pinch of brown sugar
• 5-6 eggs
• parsley, to garnish

Instructions

1. Heat olive oil in deep skillet over medium heat.
2. Add chopped onion and saute until soft, then add garlic.
3. When fragrant, add bell peppers and saute another 5-7 minutes until soft.
4. Add tomatoes and tomato paste and stir well. Then add spices and sugar and stir well, simmering over medium heat for 5-7 minutes until it starts to reduce.
5. At this point, taste it and spice it how you like — add more cayenne, chili flakes to make spicier or sugar to make sweeter.
6. Crack the eggs, one at a time, over the skillet, spacing them evenly in the sauce. I did 4 around the edges and 1 in the middle.
7. Cover the skillet and simmer for 10-15 minutes to cook the eggs and reduce the sauce a bit more.
8. Garnish with parsley and spoon onto plate. Serve with toast or on its own.