Shiitake Spinach Egg Thing

And by thing I mean stupidly delicious.  Don't ask - just make it.

Serves 2

Ingredients

• 2 bacon strips, sliced widthwise
• 2 cups shiitake mushrooms, sliced
• ¼ cup chicken broth
• 2 cups fresh baby spinach
• Pinch each Kosher salt and fresh ground pepper
• 2 poached eggs, see recipe

Directions

1. In a large pan on medium heat, cook bacon until about halfway done, then add mushrooms and cook until softened - 3 to 4 minutes
2. Add chicken broth - continue to cook another minute
3. Next add spinach - sauté until wilted then season with salt and pepper; remove from heat
4. Serve spinach mixture on serving plate and top with poached egg.

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Grilled Steak Sandwich

Is a simple and delicious thing to make - and the addition of pesto makes it even greater.

Makes 2

INGREDIENTS

• 1 boneless New York steak, at least 1 inch thick & room temperature
• 1 teaspoon olive oil
• Kosher salt & fresh ground black pepper
• 2 cups baby spinach leaves
• 2 sandwich rolls, sliced in half & buttered
• 2 tablespoons mayo
• 2 tablespoons prepared basil pesto

DIRECTIONS

1. Preheat cast iron pan or skillet until smoking hot
2. Lightly rub steak with a little oil and season well on both sides with salt & pepper
3. Cook steak for 3 minutes, flip & continue cooking for 2 minutes (for medium rare), remove from pan and place on a plate to rest
4. In the same pan, add spinach and cook until slightly wilted - about 2 minutes
5. While steak is resting, place buns cut-side down on a flat top or large non-stick pan until lightly toasted
6. Spread mayo and pesto on bottom half of each toasted bun and top with spinach
7. Slice the steak thinly and stack on the spinach - season steak with a little more salt and pepper and top with the other bun.

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MAC N GOAT CHEESE

Who says you need cheddar to make mac & cheese – cuz we certainly don’t. In an attempt to use up some leftover crumbled goat cheese, we create a super delicious mac that hopefully you’ll love – cuz we certainly did.

Serves 4 

INGREDIENTS

• 1/2 lb Macaroni
• 3 tablespoons butter
• 1/4 cup All purpose flour
• 3 cups milk
• 1 cup crumbly goat cheese, not the log type (keep few crumbles for topping)
• Good pinch Kosher salt
• 1/4 - 1/2 teaspoon fresh black pepper  
• 1/8 teaspoon cayenne pepper  
• 1/2 small bag spinach
• 3 tablespoons breadcrumbs

DIRECTIONS

1. Preheat oven 350
2. In medium pan on low/medium heat, melt butter (don't let it color), add flour, mix well to make a roux, continuously whisk in milk gradually
3. Add goat cheese to sauce, add black pepper and cayenne pepper
4. Boil large pot salted water, cook until "al dente", for the last minute add the spinach, stir, then drain
5. Stir cooked pasta and spinach to sauce, decant into 8x8 casserole dish or deep cast iron skillet like me
6. Top with bread crumbs and remaining goat cheese crumbles, cook for 35 minutes and eat!

TIP:  you could throw in a handful bacon pieces!

Stuffed and Braided Pizza

This is the epitome of outstandingness! 

Serves 4-6

INGREDIENTS

• 1 can refrigerated thin pizza dough crust
• 10 Spanish Chorizo slices
• 6 Provalone slices  
• 1 packed cup, spinach
• 10-12 slices Genoa Salami  
• 1/2 teaspoon dried Oregano
• 1/2 teaspoon garlic powder
• 3/4 cup shredded mozzarella
• 1 tablespoon olive oil
• big pinch Kosher salt  
• 3-4 grinds fresh black pepper  
• 1 cup marinara sauce (I used my EVERYDAY TOMATO SAUCE) 

DIRECTIONS

1. Stretch out the pizza dough to rectangle, about 10" on short ends
2. Get layering a single column  in the center of the dough: overlap Spanish chorizo, overlap Provolone, spinach, overlap salami, sprinkle on oregano, dust on the garlic powder evenly, load on mozzarella 
3. On both sides, make diagonal slices from edge of the filling, to dough edge, every 1/2" all the way down (see photos), get braiding one over the other
4. Brush lightly with olive oil, season generously with Kosher salt and pepper, cook for 15 minutes
5. Heat through tomato sauce
6. Slice and dip, devour!

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