This happy plate of food was one of the healthiest and most delicious dinners I’ve had in a while. And it is really easy to make. You can add in any vegetables you have on hand, and eggs are usually around too (except right after you’ve made pumpkin cake and chocolate biscotti, but even then, they aren’t far away). We scarfed this dinner right down.
To make these eggs and veggies for two people, start by chopping up 1 baking potato and an equal amount of butternut squash into small pieces. Cook them either by boiling or steaming. I put mine into a microwave-safe pot with a little bit of water and cooked them for about 5 minutes until they were soft. While the potatoes and squash are cooking, dice 1/2 onion, slice a few mushrooms, and mince 2-4 cloves of garlic. I put in a lot of garlic, and it was SO good. Brown those veggies in a large pan with some olive oil.
Then, add the potatoes and squash to the pan along with some salt and red pepper flakes to taste. Brown the potatoes and squash.
Mix some thawed and squeezed spinach (assuming yours was frozen like mine was) in with the veggies. Then, use a spoon to create 2 wells in the veggies for the eggs to cook in.
Crack 2 eggs per person into each of the wells. Cover the pan and let the eggs cook for about 6 minutes until the whites are set. If you want your yolks to be runny, don’t cook the eggs for more than 5 minutes. But at 6, my yolks were just chewy.
Scoop the eggs and veggies onto a plate, and serve them with a piece of toast. This plate of goodness was really so delicious. I could eat this happily every week (if you haven’t noticed by now, I don’t really like repeating meals too often)!
This recipe was adapted from Martha Stewart’s Everyday Food, Oct. 2011.
To make these biscotti in the comfort and cleanliness of your own home, first beat together 6 tablespoons of room temperature butter with 1 cup of sugar. One by one, beat in 3 eggs. Then, beat in 1.5 teaspoons of vanilla extract. 
Dump 1 3/4 cups of flour, 1/3 cup of cocoa powder, and 2 teaspoons of baking powder into your bowl, and mix everything together. This recipe makes lighter biscotti, so if you like yours more dense, consider halving the baking powder. Stir in 8 ounces of chocolate chips (or however much you like) and any other ingredients you want. You might like almond pieces, walnuts, or white chocolate chips.
On a baking sheet lined with a silicone baking mat or parchment paper, shape the batter into 2 logs that measure approximately 11 by 2.5 inches. Make sure you leave enough space between the logs because they rise a little when they cook. Put the baking sheet in the fridge to chill for 30 minutes. While the batter is cooling down, heat your oven to 350°F. I like my biscotti to be even crispier than the oven can make them, so I keep them in the freezer for snacking 🙂
Bake the biscotti logs for 25 minutes. The tops should be dry and cracked when they are done. Let them cool for about 10 minutes so you can slice them easily. Lower your oven’s temperature to 300°F.
Once the logs are cool, remove them to a cutting board (NEVER cut on a silicone mat!). Slice them into 3/4-1 inch pieces. It might help to use a serrated knife for this, but it might not. I haven’t decided which knife is best. Place the biscotti slices back on the pan on their sides. Bake them for 10 minutes on each side, and then let them cool completely. They crisp up as they cool, so don’t worry if they seem soft. If you want them crispier after they’ve cooled, you can still put them back in the oven.
These biscotti are great to eat on their own or with a cup of tea or coffee. Ohh, or ice cream. I have a little bit of lemon-cardamom-ricotta gelato in my freezer that is begging to be scooped up!
My rice and veggies were made up of basmati rice, swiss chard, carrots, delicata squash, onion, and garlic. I also cooked up some mushrooms and added them in for a little extra something. In total, there was about 3 cups of this mixture. Either mix together your own grains and veggies or used some that are left over. Then, incorporate 2 scrambled eggs into the mixture to bind it together. If your mixture doesn’t hold together easily, consider incorporating some breadcrumbs as well.
Form 1 cup of the mixture into a patty in your hand. Give it a good shape, and squeeze everything together. Then, carefully place the patty on a greased pan over medium heat. Cook your patties for 4 minutes on each side, or until they are dry in the middle so you know the egg is cooked. To make your burgers extra delicious, place a slice of cheese on each patty in the last 2 minutes. Tent a piece of tinfoil over the pan so the cheese melts. Oh la la!
Toast up some hamburger buns or mini ciabatta rolls. Pile on your veggie burgers, tomato, and the condiment of your choice. A sweet and spicy BBQ sauce worked really well with these. I’ve never enjoyed eating leftovers so much! I can’t wait to try this with other grains too!