Huevos Rancheros

Prepare these ranch style eggs in less than 10 minutes!

Huevos Rancheros

4 corn tortillas
4 eggs
1 cup medium salsa
sea salt and fresh ground black pepper
Optional toppings:

grated Campo de Montalban cheese
chopped scallions
chopped parsley or cilantro
Warm 1/2 cups salsa in a nonstick pan then use your spatula to clear two 3-inch circles in center of pan. Carefully slide one egg from the shell into each circle. Cook 3–5 minutes to desired firmness. Quickly heat tortillas in a hot skillet or microwave just until soft. Place two warm tortillas side-by-side on a warmed plate and slide eggs and salsa onto tortillas. Repeat with remaining eggs. Garnish with choice of toppings and serve with black beans.

Nutrition Info
Per serving (270g-wt.): 300 calories (110 from fat), 12g total fat, 3g saturated fat, 6g dietary fiber, 17g protein, 36g carbohydrate, 425mg cholesterol, 1320mg sodium


Source: wholefoodsmarket.com

Savory Fig and Goat Cheese Tart with Arugula

A delicious crust of Marcona almonds makes a rich base for fig spread and goat cheese. Arugula's sharp flavor serves as an ideal counterpart to the richness of the tart.

Savory Fig and Goat Cheese Tart with Arugula

Serves 6 to 8
1/2 cup Marcona almonds
3/4 cup all-purpose flour, divided
4 tablespoons unsalted butter, cold, cut into small pieces
2 tablespoons honey
1/3 cup fig spread
3 ounces fresh goat cheese, crumbled
2 cups packed baby arugula
2 teaspoons balsamic vinegar
2 teaspoons extra virgin olive oil
sea salt
freshly ground black pepper
Grind almonds in a food processor with 1/4 cup of the flour until ground to a coarse powder. Add remaining flour and process until well blended. Distribute butter over nut-flour mixture and pulse until blended. While pulsing, add honey and process until clumps of dough begin to form, scraping down sides of bowl as necessary.

Preheat oven to 375°F. Press dough into the bottom of a buttered 8- or 9-inch tart pan, building it evenly up the sides. Freeze 15 minutes until firm. Bake crust for 12 to 15 minutes, until lightly browned. Spread a thin layer of fig spread over bottom of the crust and evenly distribute crumbled goat cheese on top. Bake 8 to 10 minutes longer until crust is golden brown and goat cheese is softened. Allow to cool slightly.

Toss arugula with balsamic vinegar and olive oil. Taste and adjust seasoning with salt and pepper. Top tart with arugula and serve.

Source: wholefoodsmarket.com

Nutrition Info
Per serving (About 3oz/70g-wt.): 250 calories (130 from fat), 14g total fat, 6g saturated fat, 6g protein, 27g total carbohydrate (1g dietary fiber, 14g sugar), 25mg cholesterol, 130mg sodium

Climate Change Chocolate Bar

Bloomsberry, LLC, a Salem, MA-based chocolate maker that sells its bars in whimsical wrappers, have now teamed up with TerraPass, a green energy broker, to offer these "Climate Change Chocolate" bars.

The wrappers have printed on them 15 tips to reduce your carbon footprint on the world, and in addition have included in their sale price, enough carbon energy credits from TerraPass to offset your carbon footprint for one day. Climate Change Chocolate comes with a verified TerraPass offset of 133 pounds of carbon dioxide reductions, the average American’s daily carbon impact.

They are available at Whole Foods.

The Big Cheese

Made a trip yesterday to Whole Foods to shop for a dinner party. Picked up cheese, crackers, olives, fig spread plus I got to taste all the fabulous cheeses. I've always had consistently good service at their cheese department and even on a day like yesterday when it was really crowded, I never felt like I was being rushed through. One other plus, they had the Vosges bacon chocolate bars...YUM! I bought four!

I tried one of the Vosges bacon bars a couple weeks ago, and I have to say, I think they really live up to the hype. The milk chocolate is blended just right and isn't too sweet. This lets the bacon's Applewood smokiness and saltiness come through. And after chocolate's melted, you've got bits of crunchy meat in your mouth - who could dispute the pleasure of that? ;)