Kalamata Egg Salad with Charred Red Peppers and Corn Muffins

A refrigerator with a few items that need to be used.
A hungry cook.
A small skillet.
Little time.
Makes a meal.  Unless you'd like bread? (Scroll down, please.)
Hence....

kalamata egg salad with charred red peppers
2 servings

• 2 teaspoons olive oil
• 1 sweet red or yellow bell pepper, large dice
• crushed red pepper
• 4 eggs
• kosher salt and fresh ground black pepper
• a big handful of greens -- any
• a small handful of pitted kalamata  or other olives
• sherry or balsamic vinegar
• olive oil for drizzling, optional

Heat an 8 or 9-inch non-stick skillet over medium-high heat with oil and the chopped bell pepper.  Let cook 5-8 minutes, watching closely, or until peppers are just charred; add crushed red pepper. Stir.  Cook another minute or two.  Crack four eggs into the pan, one into each quadrant.  Season egg yolks with a small sprinkle of salt and pepper.  Reduce heat to low.  Add greens on top of the eggs and sprinkle again with a bit of salt and pepper.  Cover and let cook 3 minutes or until eggs are cooked to your liking.

With a plastic spatula, loosen the egg salad and tip onto a plate.  Add the olives and a drizzle of balsamic vinegar, as well as some olive oil, if desired.  Using a sharp knife, cut the egg salad in half and serve hot, warm, or at room temperature.   Serve with corn muffins if you like. (recipe below)

Greens Pasta--Pantry Meal

I topped mine with some teeny squash from my neighbor.

Once in a while a pantry meal is in order.  If you filled your pantry with things like whole wheat pasta, garlic,  olives, and olive oil...and if you have some fresh greens (arugula, spinach, etc) and even a piece of gratable cheese in the frig, you have dinner.  And you have a luscious dinner.  Good enough for you and, if you had a hankering, this is nice enough to share.  It'll stand up to a nice big red wine.  Did I mention it's vegetarian?   I've rewritten this little ditty with a few changes and also to make it sound as easy as it is, but the idea comes from Andrea Immer's (now Robinson) EVERYDAY DINING WITH WINE, and a lovely cookbook it is.  Thanks, Andrea!

Greens Pasta  2 servings

Cook up 1/2 pound whole wheat pasta (I like Whole Foods 365 brand best; it's tasty--) according to package directions.  Don't over cook it.  While it's cooking, saute in a large deep skillet 1-2 chopped clove(s) of garlic in 1 T of olive oil.  When the pasta it done, using tongs, transfer it to the skillet with the olive oil.  Toss well.  Add a couple of tablespoons of the pasta water. Add 1 cup of fresh spinach, chopped kale, spinach, or any greens you have.  Throw in a pinch of crushed red pepper.  Stir in a bit of grated cheese* and top with a last drizzle of olive oil, lots of black pepper, a good dose of salt and chopped olives, if you have them or like them.  Toss one last time and serve hot.  A bit of grated lemon zest is another addition you can consider--even at the table.

*Skip cheese for Vegan option

     Why not add those chopped, leftover vegetables you have from last night's dinner?   Or saute a few fresh ones like I did.
 

Here's what the T-Tiny squash looked like before I cooked it.  Pencil for scale.

Thanks, Wendy!

Add a good book and a candle and enjoy the meal.

 Have fun cooking and taking care of yourself,

 Alyce