BACON AND BEET HASH (MONDAY)
PICCATA (see recipe) served over BROWN RICE. Add SUGAR SNAP PEAS, a REDTIPPED LETTUCE SALAD and SOURDOUGH BREAD.
Easy and elegant, TROPICAL CREPES are an impressive dessert: Combine 3 cups cut-up or sliced assorted fresh fruit (such as mangoes, papayas, kiwis or peaches) with 2 tablespoons apricot or peach preserves and 2 tablespoons orange brandy or almond liqueur. Let stand 30 minutes to several hours. To assemble, spread ¼ cup of fruit mixture on each of 4 or 5 ready-to-eat crepes; roll. Drizzle chocolate sauce over the crepes; serve immediately.
Tip: Look for the crepes in the produce department.
Shopping list: flour, no-salt-added lemon-pepper blend, medium or large shrimp (tails on), olive oil, garlic, dry white wine, unsalted chicken broth, lemon, capers, butter, parsley, brown rice, sugar snap peas, red-tipped lettuce, sourdough bread, assorted fresh fruit (such as mangoes, papayas, kiwis or peaches), apricot or peach preserves, orange brandy or almond liqueur, ready-to-eat crepes, chocolate sauce.
into ½-inch cubes 1 red onion, cut into 1-inch pieces 1 tablespoon extra-virgin olive oil 4 fresh rosemary sprigs, plus more for garnish 1 teaspoon cinnamon Coarse salt to taste Freshly ground pepper to taste 8 slices bacon, cut into 1-inch pieces 1 pound lean ground beef 1 cup shredded 50% light cheddar cheese 8 eggs ½ cup sliced green onions
Heat oven to 450 degrees. Toss beets and onions in a rimmed baking sheet with oil. Arrange in a single layer. Lay rosemary on top, then sprinkle with cinnamon, salt and pepper. Roast 15 to 20 minutes or until soft enough to pierce with a fork. Remove from oven; discard rosemary. Meanwhile, cook bacon in a large oven-safe skillet on medium, 3 to 4 minutes or until crispy and browned. Drain on plate lined with paper towels. In the same skillet, cook beef 6 minutes or until no longer pink; drain fat. Season beef with salt and pepper. Add roasted vegetables and cooked bacon to skillet and toss to combine. Sprinkle top of hash with cheese. Using a large spoon, make 8 indentions in mixture and carefully crack an egg into each, making sure not to break yolk. Season eggs with salt and pepper; bake about 8 minutes or until whites are set but yolks are runny.