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Jan 5, 2018 10:33 AMPublication: The East Hampton Press & The Southampton Press

Three Easy Recipes For a Hot Midday Meal

Roasted broccoli and lemon. JANEEN SARLIN
Jan 8, 2018 12:04 PM

A hot lunch is an excellent antidote to cold weather! If soup isn’t your favorite, try one of these three easy recipes for a hot midday meal.

Roasting the lemon wedges adds piquant pizazz to roasted broccoli florets. The grated cheese melts on the broccoli for a touch of protein. Serve thick crusty slices of toast with the broccoli to “mop up” the seasonings on the bottom of the plate. Or serve it as a side dish at dinner.

Who would believe that a banana and two eggs make a perfect pancake? Not me, until Paige made it for breakfast one day last week. I am a convert. This light yet satisfying pancake is completely gluten- and sugar-free. Be sure to oil a non-stick hot skillet for it to turn out perfectly.

For the plant-based food eaters, this Smoky Black-Eyed Peas and Collards will win the grand prize. The dish is filled with lots of nutritious vegetables, brain-healthy greens and beans, herbs and spices. Healthy eating never tasted so good! If you are very hungry, spoon black-eyed peas and collards over brown rice. Bon appétit!

Roasted Broccoli With Roasted Lemon And Parmesan Cheese(Serves 4)1 large head broccoli, cut into florets, stems trimmed, peeled and cut into 1-inch-thick slices

About 2 tablespoons extra virgin olive oil

2 large lemons, scrubbed and dried with paper towels and cut into wedges

Coarse sea salt and freshly ground black pepper, to taste

Crushed red pepper flakes, to taste

1 and 1/2 ounces of Parmigiano-Reggiano or Grana Padana cheese (about 1 to 2 tablespoons grated and a few shaved slices for garnish)

4 thick slices of crusty whole grain bread, toastedTo prepare:Preheat oven to 400 degrees F.

Line a rimmed baking sheet pan with parchment paper and thinly coat the paper with oil.

Toss broccoli florets and slices with oil and arrange them in a single layer on the prepared baking sheet.

With a vegetable brush, scrub the lemons under cold water and completely dry with paper towel before cutting into wedges.

Brush the cut side of the lemon with oil.

Place the lemons on edges of the pan, cut side up.

Sprinkle broccoli with salt, pepper, and pepper flakes, according to taste.

Roast, turning once until the broccoli is crisp-tender to the point of a fork and the lemons are soft and golden brown on top, about 15 to 20 minutes.

Remove the baking sheet from the oven; squeeze juice from the lemons over the broccoli and toss to coat with juices.

Sprinkle grated cheese over the broccoli and return to the oven for four to five minutes longer. Transfer to plate, garnish with fresh shaved cheese, fresh lemon wedges and toast.

Serve hot or at room temperature.

Paige’s Gluten And Dairy Free Banana Pancakes(Serves 1)1 large ripe banana, peeled and cut into chunks

2 organic eggs

About 1 tablespoon coconut oil, or more

Pinch of salt

Pinch of nutmeg

Optional toppings:

Pure maple syrup for drizzling

Few fresh berries

1/2 firm ripe pear, choppedTo prepare:Working with a blender or food processor, add the banana and eggs and purée until totally blended, add salt and nutmeg and pulse to blend.

Meanwhile, in a non-stick 8-inch skillet over moderate-high heat, add coconut oil and heat until melted. Immediately pour the banana mixture into the hot skillet and cook until the center of the pancake is set, about three minutes. (Use the same technique for regular pancakes.)

With a thin spatula, flip the pancake over and cook the other side until the eggs are totally set.

Turn out onto a plate and serve at once.

If desired, top with berries or pears and drizzle syrup over the whole affair.

Winter Vegan Black-Eyed Peas And Collards(Serves 4)1 and 1/2 pounds fresh collard greens (or kale), well washed, tough stems removed

1 medium red onion, chopped

2 cloves garlic, minced

2 teaspoons smoked paprika

About 1/4 teaspoon ground turmeric, or more to taste

1/2 teaspoon each dried parsley, basil, thyme and mustard or more to taste

1 teaspoon white miso paste

1, 14.5-ounce can diced tomatoes, drained

1, 15.5-ounce can black-eyed peas, drained and rinsed (or 2 cups cooked black-eyed peas)

Tabasco sauce, to taste

Optional: About 3 cups cooked brown or red rice

Garnishes: Chopped flat leaf parsley and fresh chopped tomatoTo prepare:In a large pot of water over high heat, bring water to a boil.

Add collards and cook until tender, about 20 minutes.

Drain collards well and reserve about 1/2 cup of the cooking water.

Coarsely chop the collards and set aside in a bowl.

In a large skillet over medium-high heat, add reserved cooking water and bring to a slow boil.

Add onion, garlic, paprika, turmeric, parsley, basil, thyme and dry mustard to the skillet, bring to a slow boil. Reduce the heat, cover the pan and simmer until the onions are tender, about five to six minutes.

Uncover, stir in the miso, tomatoes, black-eyed peas, chopped collards and Tabasco sauce.

Cook over low heat, stirring every now and then, until the flavors are blended and vegetables are heated through, about 15 minutes. Taste and adjust the seasonings according to personal preference. Transfer to warm shallow soup bowls, garnish with fresh parsley and chopped tomato and serve at once.

To serve with rice, add a serving of hot brown rice to a warm bowl and spoon hot black-eyed peas and collards on the rice and top with garnish.

Pass Tabasco sauce at the table.

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