Sweet Potato Kale Frittata

https://www.goodhousekeeping.com/food-recipes/a15996/sweet-potato-kale-frittata-recipe-clx0914/

Danielle made these for me for Mother's Day along with roasted potatoes and banana oatmeal muffins -
so indulgent!  Great recipe.

1 tsp. Kosher salt

1/2 tsp. freshly ground pepper

2 c. sweet potatoes

2 tbsp. olive oil

2 c. firmly packed chopped kale

1/2 small red onion

2 clove garlic

3 oz. goat cheese

 Powered by Chicory

Directions

1. Preheat oven to 350 degrees F. Whisk together eggs and next 3 ingredients.
2. Sauté sweet potatoes in 1 tablespoon hot oil in a 10-inch ovenproof nonstick skillet over medium heat 8 to 10 minutes or until potatoes are tender and golden; remove and keep warm. Sauté kale and next 2 ingredients in remaining 1 tablespoon oil 3 to 4 minutes or until kale is wilted and tender; stir in potatoes. Pour egg mixture evenly over vegetables, and cook 3 more minutes. Sprinkle egg mixture with goat cheese.
3. Bake at 350 degrees F 10 to 14 minutes or until set.

One Pot Curried Cauliflower with couscous and chickpeas

https://www.epicurious.com/recipes/food/views/one-pot-curried-cauliflower-with-couscous-and-chickpeas

Excellent - the comments on epicurious were good, but some said too bland.  Brendon cooked the lentils separately, and the spice mixture without the lentils was good, so maybe increase the spices by 1/2 to 1 if cooking all together.

Ingredients:
3 Tbsp coconut oil , divided (or canola oil)
1 large head cauliflower (~2 pounds), coarsely chopped
1 medium red onion
3 large garlic cloves, coarsely chopped
2 tsp curry powder (1 tsp curry and 1+ tsp coriander)
2 tsp Kosher salt
1  tsp ground cumin
3 cups low sodium vegetable broth (water with 2-3 tsp Vegetarian Better than Bouillon)
1 (15 oz) can chick peas, drained, rinsed
1 cup pearled couscous
1/2 cup split red lentils, rinsed and picked through
2 limes, divided (1 lime = 3 Tbsp lime juice for yogurt topping, more for serving)
1/2 cup Greek-style plain full or low-fat yogurt, or Greek style non-dairy yogurt
3 Tbsp coarsely chopped cilantro leaves, plus whole leaves for serving
5 oz baby spinach
1/4 cup sliced almonds (for serving, optional)

Directions:
1) Heat 2 Tbsp oil in a large pot over medium.  Add cauliflower and cook, stirring occasionally, until just beginning to brown and soften, 6-8 minutes.

2) Add onion, garlic, and remaining 1 Tbsp oil and cook, stirring, until onion and cauliflower are cooked through, 5-7 minutes more.

3) Add curry powder, salt and cumin.  Cook, stirring, until spices are toasted, about 30 seconds.

4) Add broth and bring to a boil.  Add chickpeas, couscous, and lentils, reduce heat, and simmer, stirring occasionally to avoid couscous from sticking, until couscous and lentils are cooked through and liquid is almost completely reduced to a thick sauce, about 10 minutes.

5) Meanwhile, juice 1 lime to yield 3 Tbsp juice.  Whisk lime juice, yogurt, and 3 Tbsp chopped cilantro in a medium bowl until smooth.  The original recipe suggests to add water by the Tbsp until the sauce is thin enough to drizzle, but I prefer it as is.  Cut remaining lime into wedges.

6) Fold spinach into chickpea mixture.  Top with cilantro leaves and almonds, if using, and serve yogurt sauce and lime wedges alongside.  These toppings make all the difference.i

The stew without spinach can be made 3 days ahead; cover and chill.  Reheat and fold in spinach before serving.

Can't wait to make it again!

Balsamic Roasted Beet Salad

Fairly easy and what could be bad about roasted beets with goat cheese? I didn't have Marcona almonds, so I used walnuts.  The dressing is very good, for this or for other salads.

Ingredients

8 medium-size beets, tops removed and scrubbed

1/2 cup balsamic vinegar

1/2 cup good olive oil

2 teaspoons Dijon mustard, such as Grey Poupon

Kosher salt and freshly ground black pepper

4 ounces baby arugula

1/3 cup roasted, salted Marcona almonds, toasted

4 ounces soft goat cheese, such as Montrachet, crumbled

Directions:

1. 1) Preheat the oven to 400 degrees. 
2. 2) Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board. 
3. 3) Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings. 
4. 4) Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.