Kale & Feta Egg Bake

Apple Cake

This delectable Apple Cake has a slightly crunchy crust and a soft moist center that is loaded with chunks of sweet apple and pecans. It is perfectly spiced with cinnamon, ground cloves and nutmeg. It is lightly drizzled with an easy four ingredient caramel sauce. I make this cake several times each fall for bake sales, potlucks and family and friend get-togethers.

Easy Ratatouille

This easy ratatouille recipe is a classic summer French stew filled with vibrant, colourful and nutritious vegetables: tomatoes, zucchini and eggplant. It is a low-carb, gluten-free and vegan dish that can be made in one pan and served atop greens or grains, as a side to a main entrée, or all on its own.

3 Reviews

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ambj73 on 2.17.2012

Loved it here too! Did it a bit more like Deborah & David above, making it one dish for our little family of 3. Obviously changed the scale of the ingredients too: roughly 1.5 onions chopped, 4 cloves of garlic (we love garlic, what can I say?!), increased the kale, and did 5 eggs total. Didn’t really measure the marinara sauce, just spooned it over the greens to our liking (ended up using about half a jar). The only think we didn’t increase was the feta, I like mine a bit more subtle anyway, and it was still super delicious. Hubby was quite skeptical at me putting this on the menu and while we were preparing it too, but even he admitted it was great. Four year old son even ate it. =) Gotta love that! A new way to get eggs and greens, I’m sold. Will be making it again and again I’m sure.

Deborah & David on 2.13.2012

We LOVED this dish! However, we did make a few modifications: we cooked this dish in a cast iron skillet from start to finish; used high quality EVOO, slightly more than called for; used double the garlic, and roughly double the red pepper; added about 1/2 cup of stewed chunky tomatoes; substituted Pomi tomato sauce (sans all the salt and preservatives) and Italian seasoning in lieu of marinara sauce; used 5 eggs instead of 2; used Applewood Smoked Salt and pepper after the eggs were in, and finally used slightly more (not much more) Feta cheese. Our oven runs hot, so we actually cooked ours at 360 degrees, for 9 minutes, which turned out to be slightly too long. 8 minutes would be great. We ate it with grilled Salmon, and paired it with a Brut from the Louire Valley (Vouvre AOC) and it was absolutely wonderful!