Wake up tomorrow and make this dish — easy and elegant!

Baked Eggs with Herbs and Cream

1 tablespoon butter

4 eggs

4 tablespoons Half & Half

1 1/2 tablespoons fresh chopped herbs (such as tarragon, thyme, sage, oregano)

Salt and freshly ground black pepper

1. Heat oven to 375 degrees. Place a kettle full of water on the stove and bring to a boil.

2. Place two ramekins in a large baking pan. Divide butter between ramekins. Crack 2 eggs into each ramekin, then spoon 2 tablespoons Half & Half overtop. Combine herbs, divide evenly and sprinkle over ramekins. Season each ramekin with salt and pepper to taste.

3. Arrange ramekins in a deep baking pan, then pour boiling water into pan so it comes halfway up sides of ramekins. Place pan in oven and bake until egg whites are set but creamy, about 15-18 minutes.

4. Serve over toasted English muffins.

Adapted from Baked Eggs: Comfort en Cocotte (WSJ)

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A dish to delight you.

Brussels Sprouts Mac & Cheese, courtesy of  Yummy Mummy Kitchen. We had it over Thanksgiving, made it again at Christmas time, and then again last week for, well, no reason at all.

Baked Brussels Sprouts Mac & Cheese

3 cups (or 1 stalk) Brussels sprouts
1 tablespoon extra virgin olive oil
3/4 pound favorite short pasta (whole wheat, high protein, gluten-free, etc. are fine!)
2 tablespoons butter, divided
1 clove garlic, minced
6 oz. 2% plain Greek yogurt
1 cup 2% milk
4 cups shredded cheddar cheese (or can use a combination of cheeses in your fridge – gouda, cheddar, etc.)
4 oz. fresh mozzarella in water, drained and cut into 1/2″ pieces
Pinch of salt and freshly cracked pepper
1/4 cup panko breadcrumbs (or plain breadcrumbs)

Preheat oven to 375 degrees F. Remove Brussels sprouts from the stalk and cut in half lengthwise. Place on a rimmed baking sheet and drizzle with olive oil. Season lightly with salt and pepper. Roast until fork tender, about 40 minutes.

Meanwhile, cook pasta in boiling salted water according to package directions until al dente. Drain. Place the pot used for cooking the pasta over medium heat. Add 1 tablespoon butter until melted, and then add the garlic. Saute one minute. Add the yogurt, milk, 3 1/2 cups of the shredded cheese, mozzarella cheese,  salt and pepper to taste, cooked pasta, and roasted Brussels sprouts. Stir to combine. Transfer to a 9 x 13 casserole dish. Sprinkle remaining 1/2 cup cheese and breadcrumbs over the top. Dot with remaining tablespoon of butter. Bake for 30 minutes at 375 degrees until bubbly and slightly browned on the top. Serves 6-8.

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We make this pasta dish every chance we get. It’s super easy, the kids love it and makes great leftovers!

Pasta with Turkey Meatballs & Mozzarella

What you’ll need:

1 lb ground turkey

1/4 cup plain dried breadcrumbs

2 garlic cloves, minced

1 large egg, slightly beaten

1/4 cup grated Parmesan cheese

1/4 cup fresh chopped parsley

2 tbsp butter

1 pint grape tomatoes

8-10 oz orecchiette pasta

1/2 pint bocconcini (about 20 balls)

1 cup small broccoli florets

coarse salt and pepper

1/4 tsp red pepper flakes

To make:

1. Set large pot of salted water to boil. In a large bowl combine turkey, breadcrumbs, garlic, egg, 2 tbsp Parmesan cheese, 1/8 cup parsley, 1 tsp salt, 1/2 tsp pepper. Mix to combine. Form mixture into meatballs (making about 24).

2. In large skillet, heat 1 tbsp butter over medium heat. Add meatballs and cook, turning occasionally until browned all over, 5-7 minutes. Add 1 1/2 cups water; simmer, stirring occasionally until meatballs are cooked through and liquid is reduced to about 1/2 cups, 10-12 minutes. Add broccoli and cook until it begins to soften, about 2-3 minutes. Add tomatoes, cook about 1 minute more.

3. Cook pasta in boiling water until al dente. Drain, return to pot and place on still-warm burner. Add bocconcini, meatballs and sauce, remaining parsley, 2 tbsp Parmesan, 1/4 tsp red pepper flakes and 1 tbsp of butter. Season with salt and pepper and toss until combined.

Note: if you don’t have time to make the meatballs, just substitute with pre-cooked chicken sausage – you’ll need 1 package (12 oz.) chicken sausage, spicy or sweet, and slice sausage before adding to recipe. If you use spicy sausage, eliminate red pepper flakes from recipe.

Recipe adapted from Martha Stewart Everyday Food.

Next time you’re at the farmer’s market, grab some big blackberries and fresh pink grapefruit and head home to make this delicious concoction for happy hour at your house. It’s sooooo good!

Blackberry Grapefruit Margarita

What’s Needed:

8-10 large blackberries

2-3 pink grapefruit

2 limes

Agave nectar (or simple syrup)

Grand Marnier

Tequila

To Make:

Squeeze together grapefruit and limes. Add juice to blender with fresh blackberries, splash of Grand Marnier, tequila and agave nectar (all to your taste). Lend together then pour over ice. Toss in 1-2 whole blackberries, a slice of lime and drink up!