Stir-Fried Sweet Potatoes
Source of Recipe
The New York Times, September 14, 2010, By MARK BITTMAN
Serves/Makes/Yields
4
September 2010
Ultra-crisp, No-Fuss, Sheet-Pan Pizza
Source of Recipe
The Boston Globe, September 15, 2010
Serves/Makes/Yields
Makes one 17-inch pizza
This method comes from a recipe in Jim Lahey’s “My Bread’’ book. Lahey, founder of the popular Sullivan Street Bakery and his pizza shop, Co., both in New York, is well known for his no-knead, one-bowl bread-making method.
Vegan Pesto
Source of Recipe
Whole Foods
Serves/Makes/Yields
about 2 cups
The nutritional yeast in this rich, vibrant green pesto lends a flavor similar to that of parmesan cheese in traditional pesto. Serve over pasta, whole grains, or steamed or grilled veggies.
Baked Eggs with Bacon and Spinach
Source of Recipe
Bon Appétit | September 2010 by The Bon Appétit Test Kitchen
Serves/Makes/Yields
4
Yield: Makes 4 servings
Active Time: 30 minutes
Total Time: 45 minutes
Flatbread with Arugula, Asparagus, and Fried Eggs
Source of Recipe
Bon Appétit | September 2010
Serves/Makes/Yields
8 servings (4 flatbreads)
Original recipe from B&O American Brasserie in Baltimore, MD
B&O's menu offers everything from juicy steaks to local seafood, but our money's on the brick-oven pizzas (or flatbreads, as they're called at the restaurant). Savor the arugula, asparagus, and fried egg version while taking in the scene at the restaurant's downstairs bar.