Baked Eggs with Roasted-Vegetable Hash

This is delicious and a recipe where the whole is more than the sum of its parts. With a salad and/or bread it makes an easy dinner.
This recipe can be doubled. Serves 3-4.

5 eggs
1/2 cup milk
salt and pepper
1/2 cup shredded parmesan cheese
3 or 4 cremini mushrooms, coarsely chopped
1 large sweet potato, peeled and coarsely chopped
1 shallot, thinly sliced
1-2 Tbsps. olive oil

Preheat oven to 450 F, with racks in upper and lower thirds. Butter 1 quart baking dish.
Whisk together eggs, milk, cheese, and salt and pepper to taste. Pour into baking dish. Bake in upper third of oven until puffed, golden, and set, about 20 minutes.

Meanwhile, toss together mushrooms, sweet potato, shallot, oil, and salt and pepper in a baking pan. Spread in an even layer, then roast in lower third of oven while eggs are baking, stirring twice after 10 minutes, until tender and golden brown, about 18 minutes.

Serve eggs with roasted vegetables spooned on top.

My Faster No-Knead Bread

2 cups whole wheat bread flour
1 cup all-purpose flour
1 Tbsp. ground flax seeds
1 rounded tsp. salt
1 tsp. yeast

Stir together and add 1 1/2 cups water. Stir until blended. Dough will be very wet. Cover bowl with plastic wrap. Let rest about 4 hours at room temperature.

Lightly oil a piece of foil and place the dough on it after shaping it into a ball. Cover loosely with plastic and let rest 30 minutes. Heat the oven to 475 degrees after you shape the dough. Put a heavy covered pot (cast iron or pyrex) into the oven as it heats. I use a 3-quart pyrex dish.

When the dough is ready, remove the pot from the oven and sprinkle corn meal in the bottom. Using the foil, carefully flip the dough into the hot pot. Cover with lid and bake 25-30 minutes. Remove lid and bake for 5-10 minutes more until brown. Cool on rack.

Minestrone

I love soup. Heat 2-4 cups chicken stock , add 2 or more cups spaghetti sauce and some beans (kidney, cannellini and black beans are my favorites for this) and bring to a boil. Add small pasta and cook according to package directions. Let sit off heat for a few minutes before serving.
I usually add green beans and corn and red bell pepper and will saute some carrots before adding the chicken stock if I have time. This is an excellent way to use leftover vegetables and beans.
The pasta will soak up most the liquid if there are leftovers (which are excellent topped with sharp cheddar).

Roasted Brussels Sprouts

Rinse sprouts and cut in half, removing any wilted leaves. Drizzle with olive oil and sprinkle with coarse salt. Arrange with cut sides down and roast at 475 F for 8-10 minutes. Stir and roast for a few more minutes until tender and browned in spots.

This method works well with broccoli, asparagus and root vegetables as well.