Chef with Benefits Cooking Classes

We buy a produce box once or twice a month. When zucchinis and peppers are in season, we have to get creative to use them all. Voila! Breakfast! Sautéed squash, peppers, and tomatoes, topped with fried eggs and avocado!

Roasted Acorn Squash Tacos. Slice acorn squash and coat with vegetable oil and sprinkle with favorite BBQ spice. Grill until slightly charred and softened. Assemble tacos with squash and your choice of chicken, steak, tofu, cheese, salsa, guacamole, avocado, and/or sour cream.

Simple tip to keep fresh herbs fresh... as soon as you get them home from the store, remove the band around the stems; pull out any yellow or moldy stems, wrap loosely in a dry paper towel, and place them in your vegetable drawer in the refrigerator.

When we were in Shanghai, China (Fall 2019), we took an early morning walk and had this delicious street food for breakfast! After a lot of searching, we found a recipe that is pretty close: Ji Dan Bing. It starts with a simple dough that you roll into a thin pancake. As it cooks, you put an egg on top then flip. We garnished ours with sautéed peppers and onions (not traditional), chili paste, romaine, and green onions. SO yummy! I’ll put a link to the recipe in the comments.