Donut Army

I love, love, love this dish! It's great for guests, too. I assemble part way the night before, and finish the casserole off in the morning. Here is the casserole, served with breakfast potatoes and a side salad. Swiss Chard and Mushroom Squares inspired by Regina Schrambling's blog, The Wednesday Chef 1 bunch Swiss chard pinch salt pinch red pepper flakes 1 small onion, minced 1/2 lb mushrooms (Baby Bella or Crimini), diced 1 T olive oil 1/2 tsp soy sauce or tamari 1/2 c Monterey Jack-Colby cheese, grated 1/4 c panko 4 eggs, beaten 1/2 tsp Spike seasoning (opt) Preheat oven to 350 F. Cut away center ribs from chard. Cut chard into thin ribbons, then chop coarsely. Wash chard in salad spinner or colander. Bring small saucepan of water to a boil, add chard, salt, and red pepper flakes. Boil about 10 minutes, until chard is softened and cooked through. Let drain while you prep other ingredients. Heat olive oil in heavy frying pan. Saute onions over medium

This is a surprising twist in a bean salad. Full of flavor and perfect for a summer side dish! Gingered Pinto Bean Salad All-American Vegetarian  2 c pinto beans, cooked 1/4 c scallion, minced 1/4 c sweet pickle relish 1 tsp brown mustard 1 jalapeno chile, seeded and minced 1/4 tsp salt 1 tsp ginger, minced 3 T mayonnaise Put beans in a bowl. Toss with onion, relish, mustard, jalapeno, salt, ginger, and mayo. Serve by plating lettuce, and topping with bean salad. Top with chopped hard-boiled eggs, if you'd like.

Asparagus and eggs are a classic combination in the morning. And, this is also a good way to use up asparagus leftover from the night before. I based this breakfast recipe off of a more complicated version found at Vegetarian Times .  Asparagus Omelette 1 lb asparagus spears, trimmed and spears peeled 2 T unsalted butte 8 eggs 1 T red onion, minced Melt butter in a saute pan. Meanwhile, in a separate bowl, beat eggs with a few teaspoonfuls of water. Saute onion and asparagus until softened, about 5 minutes. Pour eggs over top and cook gently until set, all the while using a spatula to lift the edges of the omelette and let wet eggs slip underneath to cook. When all wet egg has been moved under the omelette, gently flip the omelette and quickly cook the other side. Serve folded in half (as a classic omelette), or, open-faced (like a frittata).