Wash and tear the spinach into small pieces, drain and set aside.
In a saucepan, melt 4 tbsp butter and sauté the onions and garlic until tender. Stir in the mushrooms and the crabmeat. Reduce heat and cook until the mushrooms are tender.

In a separate saucepan, melt the remaining 2 tbsp. butter. Add the flour slowly, stirring constantly until golden.

Slowly stir in the cream and spinach until smooth. Add the cheese and stir until melted. Add the crabmeat and mushroom mixture to the cream and spinach mixture.
Pour all ingredients into a lightly greased casserole dish. Top with the panko and bake at 350 degrees for 20-30 minutes.

1 leek, finely sliced
2 garlic cloves, minced
10 oz ground turkey
1 cup sliced mushrooms
1/2 cup frozen peas
1 box condensed portabello mushroom soup (Trader Joe’s)
1/3 c. half and half
1/3 c. vegetable broth
1/2 c. greek yogurt
Spike Seasoning
Egg Noodles, cooked

In a skillet, cook turkey, garlic and onion until meat is no longer pink. Add mushrooms and peas. Cook and stir for 1 minute. Stir in the soup, half and half, and Spike Seasoning.

Bring to a boil. Reduce heat. Simmer, uncovered for 5-10 minutes.

Stir in greek yogurt and vegetable broth; heat gently. Do not boil. Serve over cooked egg noodles.

In a small saucepan, bring 1 1/2 cups salted water to a boil. Add rice and return to a boil. Cover, reduce to a simmer, and cook until rice is tender, about 15 minutes. Remove pan from heat and let stand 5 minutes. Fluff rice with a fork.

Meanwhile, in a large skillet, cook bacon, stirring occasionally, over medium until browned and crisp, about 10 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Add garlic and onion to skillet; season with salt and pepper. Cook, stirring occasionally, until onion is soft, 5 minutes. Add tomatoes and collards; season with salt and pepper. Cover and cook until collards are tender, about 10 minutes. Transfer to a medium bowl. Wipe skillet clean.
In skillet, heat oil over medium-high and add shrimp. Season with salt and pepper and cook, undisturbed, 2 minutes. Add collard mixture and cook until shrimp are opaque throughout, 2 minutes. To serve, spoon mixture over rice and top with bacon and a few dashes hot sauce.

Source: Martha Stewart

2 tablespoons vegetable oil
1 large white onion, diced small
Coarse salt and ground pepper
3 garlic cloves, minced
1 tablespoon all-purpose flour
1 can (28 ounces) crushed tomatoes
1/2 teaspoon red pepper flakes
1/2 cup half-and-half
8 corn tortillas, cut into 1/2-inch strips
8 large eggs
1/2 cup shredded cheddar (1.5 ounces)

Preheat oven to 400. In a medium saucepan, heat oil over medium-high. Add onion and cook until translucent, about 8 minutes. Season with salt and pepper; add garlic and cook until fragrant, 30 to 45 seconds. Add flour and stir to coat. Pour in tomatoes, scraping up browned bits. Add red-pepper flakes and season with salt and pepper. Cook until tomato sauce is thickened and bubbling, 2 to 3 minutes. Stir in half-and-half and remove pan from heat.

Spread 1 cup tomato sauce in a 9-by-13-inch baking dish. Place tortilla strips in an even layer over sauce. Spread remaining sauce over tortillas. Break eggs over top and sprinkle with cheese. Bake until sauce is bubbling and egg whites are set, about 25 minutes.

Source: http://www.kidnkitties.com/2011/09/18/caramelized-plum-tart/ We haven’t been eating our plums as fast as we should. We have an abundance and getting more on Wednesday, so I’m going to make this today.

1 15 oz. can garbanzo beans, drained and rinsed (or 2 cups cooked garbanzo beans)

1/2 tsp ground cinnamon

1 tbsp canola or vegetable oil

1 tbsp honey

Preheat oven to 400 F.

Rinse beans and remove the outer skins of the beans. Pat dry to take away any other excess liquid.

Whisk the cinnamon and oil in a bowl to combine, add the beans, stirring to coat and place on a baking sheet. Roast for 40 minutes.

Remove the beans from the oven, place in a bowl and toss with 1 tbsp of honey. Place the beans back into the oven and roast an additional 7 minutes.

Cool completely and serve.

Cut melon and scoop out the seeds. Cube melon and put in blender. Add 1/2 quart cold water and blend until smooth. Pour mixture through strainer and add remaining 1/2 quart cold water. Chill in refrigerator before serving.

It’s a much brighter orange in person. Pretty!