Black Bean and Pea Bowl for lunch

In an effort to avoid reaching for a carb, especially wheat, every time I'm hungry, I sometimes have to get creative at lunch time.  Though I love making solid dinners, lunch and breakfast are not my strong suits.  It's not that I don't enjoy making them.  In fact, I recently discovered that I love having people over for lunch or brunch because I get to focus on new kinds of recipes.  But for myself, there's just not enough time for things to get interesting. But move on over, almond butter sandwich!  Here's a yummy, easy lunch that is low on carbs and uses things I happened to find in my house today.  I think it would also be great with a Mexican style cheese (which I didn't have).

Ingredients
1 Tbl fat of your choice (I used bacon fat)
1 small onion, chopped
2 cloves garlic, minced
1 egg, whisked (2 if you love egg)
1 cup frozen peas
1 can black beans, rinsed and drained
1 Tbl frsh oregano, chopped
1 small avocado, sliced
Pepitas
Hot sauce and salt, to taste

Directions
Cook onions with a couple pinches of salt in fat over medium high heat until golden. Add garlic and cook a minute more. Turn heat to medium low and add egg, stirring until cooked through (I like it scrambled and well chopped). Add the peas, cook a bit, then add beans until all is heated through.  Stir in oregano and hot sauce. Divide into two bowls, topping each with avocado and pepitas.

Yield: 2

Rustic winter lunch

As I try to live more by the seasons, I find that the narrowing of ingredient choices is better for creativity in the kitchen!  Too many choices can be overwhelming.  I have come to love that I get a CSA box and must work with what I have for the week.

Because it's winter, the main vegetable fair is root vegetables.  Below is a little something I made for lunch today based on roots and the herbs in my garden.  It is easily adaptable to other root vegetables and herbs.  Enjoy!

Roasted winter vegetables with spiced oregano oil

3 tiny potatoes, srcubbed and quartered (or one small cut into one inch chunks)
3 small carrots, scrubbed and cut in half
1 fennel bulb, trimmed and sliced to match potato
extra virgin olive oil
kosher salt

Preheat oven or toaster oven to 375 degrees.

Toss veggies in olive oil, then sprinkle generously with salt

Roast for 30-40 minutes, tossing once, or until fork tender.

Oregano oil: Mince and smush about 1/4 cup oregano leaves.  Heat 1/3-1/2 cup extra virgin olive oil in a frying pan with a pinch of red pepper flakes and a dash of hot paprika (you want enough to cover the oregano plus more).  Once very warm, pour over oregano leaves (or add leaves to oil, removing from heat).  Let the flavors meld and the oil cool for a few minutes, then drizzle on roasted veggies and a nice slice of bread and perhaps sliced summer sausage.  Or dip.

Yield: 1-2