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You've heard of homemade recipes, of course, but have you heard of halfway homemade recipes? Well, that's what we're calling these two quick and easy recipes from our very own Culinary Producer Grant Melton and Food Stylist Kate Bennert.
Why the "halfway," you ask? Well, they got a little help from the store — because who doesn't need to save time every once in a while?
"We're working with Kroger's Simple Truth brand," Grant explains. "It's natural and organic and free from over 100 artificial preservatives and ingredients."
Kate emphasized that eating natural and organic foods doesn’t have to be expensive!
So, whether you're looking to impress with a brunch dish (or a breakfast-for-dinner meal) or a crowd-pleasing party appetizer, you don't need to break the bank OR your back.
"It's great for breakfast and it's great for a weekend brunch," Grant says. "But it's also a great breakfast for dinner, because you can just throw this together. It takes like 20 minutes to make."
Watch Grant make it in the video above and get the recipe below!
One 10-ounce package frozen Simple Truth Organic Chopped Spinach, thawed
2 tablespoons olive oil, plus more for eggs
1 small onion, chopped
2 red peppers, chopped
1 small fresno pepper or jalapeño, thinly sliced
One 10-ounce package frozen Simple Truth Organic Sweet Potatoes, thawed
1 tablespoon Simple Truth Organic Ground Harissa Seasoning
Salt and pepper
One 14.5-ounce can Simple Truth Organic Diced Tomatoes, drained
Simple Truth Organic Tahini, for drizzling
Chopped parsley, for garnish (a handful)
Preheat oven to 400˚F.
Place thawed spinach in a clean kitchen towel and wring dry over a sink to remove all excess moisture.
Heat olive oil in an oven-proof medium pan over medium heat. Once hot, add onion, peppers and fresno. Cook until onions are translucent and peppers soften, about 5 minutes. Increase the heat and add the sweet potatoes. Cook until sweet potatoes begin to brown, stirring often. Season with harissa, salt and pepper and toss to coat. Add tomatoes and spinach and stir to combine.
Carve out four wells in the vegetable mixture. Into each well, add a splash of olive oil, about ½ teaspoon, and crack an egg into it. Season eggs with salt and pepper. Place the pan in the oven and bake until eggs are set, 5 to 8 minutes.
Remove the pan from the oven, drizzle with tahini, and garnish with parsley.
"This is going to break the internet, but not the bank," Kate says of her twist on the popular spinach artichoke dip. (Rach, being the lover of kale that she is, was super into the swap!)
Watch Kate make it in the video above and get the recipe below!
SERVES: 6 to 8
1 teaspoon butter
1 small yellow onion, finely chopped
2 cloves garlic, grated
Kosher salt and black pepper, to taste
¼ teaspoon Simple Truth Organic Ground Cayenne Pepper
Pinch freshly grated nutmeg
1 cup Simple Truth Organic Whole Milk
One 10-ounce package Simple Truth Organic Chopped Kale, thawed
One 14-ounce can artichoke hearts, drained and roughly chopped
½ lemon, zested and juiced
Hot sauce, to taste
8 ounces Simple Truth Organic Cream Cheese
1 cup Simple Truth Organic Plain Greek Nonfat Yogurt, strained
1 cup Simple Truth Organic Grated Parmesan Cheese
½ cup Simple Truth Organic Finely Shredded Mozzarella Cheese
One 7.5 ounce bag Simple Truth Organic Sweet Potato Corn Tortilla Chips, warmed
Preheat oven to broil.
In a large cast-iron skillet, melt butter over medium-high heat to coat the bottom of the pan. Add onion and garlic and cook until soft, 3 to 5 minutes.
Season with salt, pepper, cayenne and nutmeg, and let cook another minute before adding milk. Simmer on medium-low until it begins to thicken, about 3 minutes.
Add kale, artichoke hearts, lemon zest and juice, and hot sauce to taste. Cook until warmed through, then melt in cream cheese, Greek yogurt, and parmesan. Cook until thick and creamy, taking care not to boil the mixture.
Sprinkle with mozzarella and broil until cheese is browned and bubbly.
Serve with warm sweet potato tortilla chips.