Black bean avocado bowl

2 servings Ingredients 2 tablespoons olive oil 4 eggs, fried 1/2 (15 ounce) can black beans, drained and rinsed guacamole: 1 avocado, 1/2 tomato, lemon juice, garlic, cummin, cayenne, S & P mashed 1/4 cup chilaquile salsa salt and ground black pepper to taste tortilla chips left over refried beans 1/2 onion Directions Heat olive oil in a small pan over medium heat. Saute onion. Add beans and salsa 3 to 5 minutes. In a separate pan, start frying eggs. Divide warmed bean mixture between two bowls. Top each bowl with eggs, guacamole, and salsa. Season with salt and black pepper. Adapted from http://allrecipes.com/recipe/black-bean-breakfast-bowl/detail.aspx Living with Leftovers

Spinach and Feta pies (crustless)

Crustless Spinach and Feta Pies From Food Network Kitchens Making it Easy, Meredith, 2004 Prep Time: 20 min Cook Time:25 min Serves:4 servings Ingredients Pies: 1 tablespoon extra-virgin olive oil 1 (10-ounce) package frozen spinach, thawed 4 scallions, thinly sliced(I used onion that I sauted) 3 large eggs 3/4 cup half-and-half (or literally half milk and half sour cream) 1 tablespoon plain bread crumbs (I used spicy buffalo wheat thins crushed) 2 teaspoons crumbled dried mint 1 1/4 teaspoons kosher salt (Lots of people complained about too much salt. Pretty much skipped the salt. Maybe just ground some rock salt Freshly ground black pepper Pinch cayenne pepper Pinch Arbol Chile Powder Freshly grated nutmeg 1/3 cup crumbled feta cheese sun-dried tomatoes Greek Tomato Salad: 12 ounces mixed small tomatoes 2 to 3 pepperoncini, stemmed and chopped 2 tablespoons pitted kalamata olives, coarsely chopped 2 tablespoons olive oil 1 tablespoon freshly squeezed lemon juice 1/4 teaspoon dried oregano Kosher salt Freshly ground black pepper Directions Position a rack in the center of the oven and preheat to 400 degrees F. Heat olive oil in a medium skillet over medium-high heat. Squeeze excess water out of spinach. (Didn't really squeeze. The spinach seemed pretty dry)Add spinach and scallions and cook, stirring, until dry, about 4 minutes. Transfer to a colander and press with the back of a spoon to remove the last bit of moisture. Brush 4 (6-ounce) ramekins with some olive oil and put on a baking sheet. Put spinach mixture, eggs, half-and-half, bread crumbs, mint, salt, black and cayenne peppers, and nutmeg in a food processor and pulse until spinach is finely chopped. Remove blade and stir in feta cheese. Divide mixture evenly among ramekins. Bake until set around the edges but still slightly soft in the center, about 20 minutes. Turn oven off, leaving pies inside to set, about 5 minutes more. Run a knife around edge of each pie and invert onto plates; spoon some tomato salad around each and serve. http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_115113_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html I skipped the salad, but I had black bean salad from the other night with plenty of tomatoes to break up the spinach. Greek Tomato Salad: Toss tomatoes with pepperoncini and olives in a salad bowl. Add olive oil, lemon juice, oregano, and salt and black pepper to taste. Toss again. Shopsmart: Deep into summer, we stock up on heirloom tomatoes. Grown from the prized seeds of nearly forgotten varieties, these sweet, succulent beauties are a treat in a salad or simply sliced and sprinkled with salt. http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_115113_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html