Recipe

SAUCE:
(1) 16-oz. jar roasted red peppers, drained
juice of one lemon
1/3 c. olive oil
1/2 c. whole almonds
1 clove garlic
salt to taste

BOWL:
Tri-Color Quinoa, cooked (1 c. quinoa to 2 c. water)
medium shrimp, cooked
fresh spinach, chopped roughly
cucumber, chopped roughly
avocado, sliced
feta cheese, chopped or crumbled
kalamata olives, pitted, whole
freshly ground pepper (optional)
parsley (for garnish)

Put all of the sauce ingredients in a food processor and blend until smooth. Set aside.

Cook the quinoa (1 c. quinoa to 2 c. water, bring to a boil, then reduce heat, cover and cook for about 15 minutes until the water is absorbed). Arrange the quinoa and rest of your ingredients in a bowl, add a healthy dollop or two (or three!) of sauce, and top with parsley.

A quick, delicious and satisfying breakfast with a Mexican twist. Another hit from Jacques Pépin's new cookbook, "Heart & Soul in the Kitchen." One large pepper will serve one or two, depending on how hungry you are.

Recipe

2 poblano (sometimes labeled "pasilla") peppers (or cubanelle or banana pepper)
1 T. olive oil
4 T. water
1/2 tsp. salt
6 T. grated cheddar cheese
4 eggs
freshly ground black pepper
fresh cilantro leaves (for garnish)

Cut the peppers in half lengthwise and remove the seeds. Put them cut side down in a skillet and add the oil, water and half the salt. Cook, covered, over medium heat for about 4 to 6 minutes, turning occasionally, until softened but still firm.

Turn the peppers hollow side up and sprinkle with the cheese, crack an egg into each one and sprinkle with the rest of the salt and some freshly ground pepper. Return to the stove, cover, and cook for 3 to 6 minutes, depending on how runny you like your yolks. Serve sprinkled with cilantro.

– Jacques Pépin, "Heart & Soul in the Kitchen"

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