Roasted Red Pepper Bibimbap

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I’ll eat bibimbap in any shape or form. Traditional, vegetarian, seafood — I’ve never met a bibimbap I didn’t devour. This extra-healthy version is made with brown rice and lots of vegetables and is super satisfying. It’s a loose recipe, so adjust the proportions to your liking.

Ingredients:

2 cups short-grain brown rice
Salt
4 red bell peppers, halved
Avocado oil
Toasted sesame oil
Toasted sesame seeds
Soy sauce or tamari
2 tablespoons gochujang
2 tablespoons brown sugar
1 garlic clove
1 tablespoon rice vinegar
1 carrot, sliced into matchsticks
1 1/2 cups sliced shiitake mushrooms
1-inch piece ginger, peeled and minced
2 large handfuls kale, shredded
1 1/2 cups bean sprouts
4 eggs
Pickled ginger, sliced
Green onions, sliced
Nori, cut into strips

1. Rinse the rice under cold water until it runs clear. Drain the rice and transfer to a saucepan or rice cooker and cook with a pinch of salt according to package directions.

2. Preheat the oven to 425F degrees. Arrange the pepper halves on a baking sheet, skin sides up. Drizzle with a little avocado oil and roast for 30 minutes, until soft and blackened in spots. Transfer to a bowl and cover with a plate. Leave for 10 minutes, then peel and slice into thick strips. Season the pepper ribbons with sesame oil, sesame seeds, and tamari.

3. Meanwhile, make the bibimbap sauce by combining the gochujang, sugar, garlic, and vinegar with 2 tablespoons of water, 2 tablespoons sesame oil, and 2 tablespoons sesame seeds. Set aside.

4. Cook the carrot: heat a teaspoon of avocado oil in a frying pan over high heat. Add the carrot and saute for 2 minutes, until just tender. Season with salt and set aside. Cook the mushrooms in a little oil in the same way, keeping the heat high and the pan moving until the mushrooms are cooked. Season with tamari.

5. Wipe out the wok and add a teaspoon of oil followed by the ginger and the kale and a few drops of water, sauteing for a few minutes until wilted. Toss with a drizzle of sesame oil, 1 teaspoon of sesame seeds, and set aside.

6. Blanch the bean sprouts in boiling salted water for a minute, until wilted. Drain well.

7. Fry the eggs sunny side up in a frying pan, until the whites have set but the yolks are still runny.

8. To serve, divide the rice between large serving bowls. Spoon each topping on top in a circular manner: peppers, carrots, mushrooms, kale, and bean sprouts. Lay the fried egg on top and add pickled ginger, sliced green onions, nori seaweed, and sesame seeds to taste. Add a heaping spoonful of the bibimbap sauce, serving the rest on the table to spoon over, mixing everything as you eat.

Palestinian-Style Potatoes with Spiced Eggs

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Crispy potatoes, creamy spiced eggs, and a handful of herbs make this an easy breakfast I can’t stop thinking about. Adapted from Baladi, this dish is Palestinian, but it reminds me of an equally delicious potato and egg dish my baba makes that’s greater than the sum of its parts: crispy-on-the-outside-but-creamy-on-the-inside potatoes and perfectly cooked eggs. Comfort food at its best.

This recipe serves two but quantities can easily be doubled.

Palestinian potatoes with spiced eggs

Ingredients:

2 russet potatoes, peeled and cut into small cubes
1/4 cup olive oil
1 shallot, diced
1 garlic clove, minced
Pinch of paprika
Pinch of cayenne pepper
4 eggs
2 teaspoons chopped cilantro
Flatbread, to serve (optional)
Salt
Black pepper

1. Parboil the potatoes in a pan of boiling water for 5 minutes; drain.

2. Heat the oil in a pan and saute the potatoes until lightly browned. Add the shallots and garlic until softened, then add the spices and mix to combine.

3. Separate the ingredients in the pan into four portions and crack and egg on top of each. Move the mixture around over low heat and gently stir together. Try not to overscramble the eggs so that you have bigger pieces of cooked egg.

4. Season with salt and pepper, add the cilantro, and serve warm.

Swiss Chard and Gruyere Tart

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I love baking savory tarts and frittatas as the weather starts to warm up. Eggs! Greens! Herbs! All the lovely things that springtime brings. This tart is endlessly riffable — you can substitute the Swiss chard with other leafy greens and use other cheeses instead of Gruyere if you wish.

Swiss Chard and Gruyere Tart

Ingredients:

Salt
2 1/2 pounds Swiss chard, stemmed and washed
1 pie shell
2 tablespoons olive oil
1 bunch green onions, chopped
4 garlic cloves, minced
Pepper
3 eggs, beaten
1/2 cup milk
1/2 cup grated Gruyere
1/4 cup grated Parmesan

1. Bring a large pot of water to a boil. Add 1 tablespoon salt and the Swiss chard. Blanch for 1 minute, until just tender, and drain in a colander. Squeeze out water, chop coarsely, and set aside.

2. Heat the oven to 375F degrees.

3. Heat the olive oil in a large nonstick frying pan over medium heat and add the green onions. Cook, stirring, until tender, about 5 minutes. Stir in the garlic and cook for about 2 minutes. Add the chopped Swiss chard and stir together. Season with salt and pepper, remove from the heat, and set aside.

4. Whisk the eggs in a large bowl. Whisk in the milk and 1/2 teaspoon salt, then stir in the greens and onions. Season with pepper and stir in the cheeses. Transfer filling into the pie shell. Bake for 35 minutes, until firm and beginning to brown on top. Serve warm or at room temperature.

Scrambled Eggs with Sausage and Thyme

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Cream cheese does the heavy lifting in this easy scrambled eggs recipe, making for a fluffy and decadent texture. The whole thing comes together in a matter of minutes. Serve this on sourdough bread and you’re all set.

Scrambled eggs with sausage and thyme

8 eggs
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
4 ounces cooked smoked turkey sausage or similar, quartered lengthwise, sliced crosswise
3/4 cup chopped green onions
2 teaspoons dried thyme
4 ounces cream cheese, cut into small pieces

1. Whisk eggs, mustard, salt and pepper in large bowl to blend well. Melt 1 tablespoon butter in a non-stick skillet over medium heat. Add sausage and saute until brown, about 3 minutes. Add green onions and thyme and saute 1 minute. Transfer mixture to bowl.

2. Add 1 tablespoon butter to same skillet; melt over medium heat. Add eggs and cheese; stir until eggs are softly set and cheese begins to melt, about 3 minutes. Add sausage; stir until eggs are just set, about 2 minutes longer. Transfer to platter. Serve with bread.

Fava Bean Fritatta (Kuku-ye Baghali)

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Kuku refers to an Iranian fritatta, of which there are many styles. Kuku sabzi (herb fritatta) and kuku sibzamini (potato fritatta) are the most popular, but fava bean kuku is my most favorite of them all. Seasoned with dill, onions, and garlic, this makes for a perfect brunch or picnic food.

Every year I eagerly await springtime, when fava beans are in season. Last year I came up on more than 15 pounds of favas from Imwalle Gardens in Santa Rosa — no complaints here.

Kuku-ye baghali

Ingredients:

1 pound fava beans, shelled and peeled
1 onion, finely chopped
1 clove garlic, minced
1/3 cup olive oil
4 eggs
3/4 teaspoon salt
3/4 teaspoon pepper
1 tablespoon yogurt
1 cup chopped fresh or 1/2 cup dried dill

1. Remove the second skin from fava beans and place the beans in a saucepan with 3 cups water and 1/2 teaspoon salt. Boil for 10 minutes over medium heat. Drain and set aside to cool.

2. In a skillet, brown onions and garlic in 3 teaspoons oil. Add beans and stir. Remove from heat and set aside to cool.

3. Break eggs into a large bowl. Add the salt, pepper, and yogurt. Beat lightly with a fork. Add chopped dill and fava beans and mix.

4. Heat remaining 3 teaspoons oil in a nonstick skillet, pour in the egg mixture, and cook, covered, over low heat until it has set, about 15 minutes. Cook the second side by cutting into wedges and carefully turning each wedge over one by one. Add the remaining 2 teaspoons oil, cover, and cook for 15 minutes longer. Serve kuku with flatbread and yogurt.