the hash to the pan and saute until lightly browned.
4. Deglaze the pan with white wine. Season to taste with salt, pepper, garlic powder and dry thyme. Set hash aside.
1 pound seasonal greens (chard, spinach, kale, etc.)
oil as needed
salt and pepper to taste
2 minced garlic cloves
1/4 cup white wine
1. Place enough oil in a saute pan to coat the bottom of the pan. Add the greens and garlic and saute until they begin to wilt. Deglaze the pan with the white wine and cook greens until they are completely wilted.
2. Season to taste with salt and pepper. Set greens aside.
2 tablespoons apple cider vinegar
4 ounces Gruyere
cracked black pepper
1. Fill a large sauce pan with 2 1/2 inches of water. Add the vinegar and bring the water to a gentle simmer just until bubbles begin to rise from the bottom of the pan.
2. Drop the eggs into the simmering water and cook to desired doneness.
3. To plate, place the hash in a pile in the center of the plate. Top the hash with the wilted greens. Place two eggs on top of the hash. With a vegetable peeler shave curls of Gruyere cheese onto the eggs.
4. Sprinkle eggs with cracked black pepper. Garnish with fresh parsley sprigs and lemon wedges.
- courtesy Sam Bracken, The Canebrake resort and restaurant
Meat-free traditions of Lent
As the Lenten season gets under way, so do the fish-fry dinners and vegetable soup suppers.
Lent is a time of soul-searching and repentance in preparation for Easter. The Lenten regulations for some Christian religions include abstaining from meat on Fridays and on Ash Wednesday.
Ash Wednesday and Good Friday are designated days of fasting when followers will typically eat only one meal.
Dishes served during Lent often vary from region to region.
Empanada means "to bake in pastry" in Spanish. These bite-size pastries are the perfect vegetarian appetizer; serve with pico de gallo and sour cream. Chorizo is a classic Spanish sausage; soyrizo is the vegetarian substitute for chorizo. Unbaked empanadas will store well in the freezer, so they could be made in advance for a party.
VEGETARIAN SOYRIZO EMPANADAS
Makes 12 servings
3/4 cup soyrizo
3/4 cup meatless crumbles (such as Boca Ground Crumbles)
1/4 cup onions, diced small
1 teaspoon dry oregano
oil as needed
1/4 cup queso fresco, crumbled
2 sheets puff pastry, thawed
Egg wash as needed
1. Place a no-stick pan over medium heat with enough oil to coat the bottom of the pan. Place the soyrizo, crumbles, onions and oregano into the pan. Sear mixture lightly.
2. Remove from heat and cool thoroughly. Fold the queso fresco into the cooled soyrizo mixture.
3. Cut 2-inch diameter circles with a cookie cutter from the puff pastry. Brush the circles with egg wash. Place a small amount of the soyrizo mixture into the center of the pastry circle. Fold the circle over to cover the filling. Pinch the edges together to seal.
4. Place the finished empanadas on a baking sheet. Freeze until the empanadas are firm.
5. Bake the frozen empanadas in a 400 degree oven for 10 to 12
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