Spring Soufflé

I love eggs. I love all meals including eggs, and breakfast is my absolute favorite meal of the day. For this recipe, I was inspired by the most brilliant brunch cookbook from Fairholme Manor in Canada. I made this for Pegs and myself today and can be a great brunch-party dish!

Serves 4

5  large eggs

3  green onions, chopped

6  shitakes, diced

¼ C  milk (hemp, coconut, any kind)

3 TBLS  cream cheese (I used Leaf vegan Onion Chives which was DEVINE!)

2 TBLS  Dijon mustard

½ tsp  salt

¼ tsp  pepper

1 large pinch basil

1 large pinch cayenne

~Whisk together eggs, milk, cream cheese, Dijon, basil. Once mixed, then mix in onions, and shitakes. Season with salt, pepper, and cayenne.

~Pour into well-greased 4” soufflé dish, 4 ramekins, or 6 cupcake dish. At this point, you can seal the dish and refrigerate until the next day.

~Bake in 350°F oven for 45min to 1hour, or until puffy around the edges and a tester (sticking knife into one) comes out clean.

~Sprinkle top with parmesan cheese and serve immediately!

  

If you are going to San Francisco…

…Be sure to wear some flowers in your hair... If you are going to San Francisco… be sure to eat at these restaurants there!!

-Millennium

-Greens

-Park Tavern

This past week Pegs and I road-tripped up to San Fran to get some serious work done on the cookbook with my Aunt Katie. Although it was a “work” trip, we still managed to see the sights and eat our way through the city. All four nights I went out to eat and these were my Top 3 Favorites:

Millennium is a vegetarian/vegan restaurant that it heavenly. Sometimes I feel unsatisfied at the end of some vegetarian meals, but not here! From the fried mushroom “calamari”, to the caesar salad, to my main course of polenta, I was more than satisfied. All of the other dishes everyone ordered were just as great. Located in the “Tenderloin” part of SF, it is a must go-to!!

 

*Millennium*

 *Millennium*

Greens is another vegetarian restaurant, and also happened to be Steve Jobs’ favorite (and I now know why)! It is located in the marina in the old ship docks. From our booth, I had the most gorgeous view of the sun setting behind Golden Gate Bridge. The food was nothing short of the amazing location and views as well! For dinner I had a baked sweet potato “crab cake” type dish that was utterly divine; so creamy, sweet, yet savory, I wanted to lick my plate clean!!

 *Greens*

I had the pleasure of accompanying the lovely Olivia to ParkTavern, which is located right around the corner from her apartment in North Beach. It is famous for their chicken Petit “Poulet Rouge”, and even though I am a pescatarian I had to try this yummy dish! The lobster bisque and kale chips we also had make my mouth water just thinking about them. The restaurant is a surprisingly large space with a cool atmosphere.

*Olive @ Park Tavern*

If you live in SF, are visiting there, or just driving through I strongly recommend making a reservation at one of these places! I cannot wait to get back to the city and try one of the other delicious options on these restaurants menus :)

Luh-zon-yah

Luh-zon-yah! Lemme lay-it-on-ya, and explain to you why I am so excited about one of my top two FAVORITE Italian dishes (next to eggplant parm)!

I couldn’t tell you why exactly, but lasagna has always been an intimidating dish for me. Perhaps it was that you had to cook the noodles before and then make sure they didn’t break; or that the cooking time usually says around two hours (a little long for my liking). For whatever reason, I never gave lasagna a chance… until now!

I was recently introduced to precooked lasagna noodles, and they are genius. These noodles remove an entire step in the cooking process and all of my previous reservations. Instead of having to boil the noodles before, you simply layer all the cheesy, veggie or meaty gloriousness on top of them in a Pyrex dish. Put it into the oven and finito!

Lasagna is an Italian delight that has now been made easy. Peg’s vegetable lasagna recipe is one of my favorites that you got to try for yourself! Delizioso!!

Roasted Vegetable Lasagna

3 Cups roasted veggies

1 Cup sautéed greens

Ricotta Cheese (mixed with pesto optional)

1 /2 C Pesto

1 jar Marinara pasta sauce

1-2 Cups grated cheese blend (Mozzarella, goat feta, Jack, Parmesan)

Lasagna noodles

Roast a variety of seasonal vegetables.  Make lots, because you eat them as you cook!!!

Set them aside. Sautee your greens and set them aside.  Have cheese and Pasta sauce ready.  Cook lasagna noodles (OR use precooked noodles and skip the cooking process!).  Ready to assemble. First lay a sheet of your noodles in a 9 x 13 Pyrex pan.  Then spread pasta sauce, vegetables, dollop with ricotta, and end with cheeses. Repeat. Sprinkle with Parmesan cheese and Italian seasonings. Bake at 350 degrees until hot and bubbly. Approx. 20-30 minutes. OR follow cooking instructions on Lasagna noodle container.  Let cool and set before cutting.