Recipes

The 5-Ingredient Gourmet EBT Cart

Name: The 5-Ingredient Gourmet EBT Cart
Ingredients: 2 sweet potatoes; 4 eggs; 2 tbsp honey; 1 tsp chili flakes; Olive oil; . . (Directions: 1. Wash the sweet potatoes and cut them into small bite-size cubes. 2. Heat 1-2 tablespoons of olive oil in a large skillet over medium heat. 3. Add the sweet potatoes to the skillet and cook for about 10-12 minutes, stirring occasionally, until they are golden and crispy. 4. Drizzle honey over the potatoes and sprinkle chili flakes on top. Stir gently to coat the potatoes. 5. Crack the eggs directly into the skillet between the potatoes. 6. Cover the pan and cook until the egg whites are set but the yolks are still soft. 7. Serve hot with eggs on top of the sweet potatoes.); 1 lb pasta; 2 large onions; 1 lemon; Butter; Parmesan cheese (As needed); . . (Directions 1. Bring a large pot of salted water to a boil and cook the pasta according to package directions. 2. While the pasta cooks, slice the onions into thin strips. 3. Melt 2 tablespoons of butter in a skillet over medium-low heat. 4. Add the onions and cook slowly for about 20 minutes, stirring occasionally, until they become soft and golden brown. 5. Reserve about 1/2 cup of pasta cooking water before draining the pasta. 6. Add the cooked pasta to the skillet with the onions. 7. Stir in lemon zest, a squeeze of lemon juice, and a splash of pasta water. 8. Finish with grated parmesan cheese and toss everything together before serving.); 8 oz mushrooms; 3 garlic cloves; Butter; Bread; Parsley; . . (Directions: 1. Clean the mushrooms and slice them into thick pieces. 2. Mince the garlic cloves. 3. Melt 2 tablespoons of butter in a skillet over medium heat. 4. Add the garlic and cook for about 30 seconds until fragrant. 5. Add the mushrooms and cook for 6-8 minutes, stirring occasionally, until they become golden and tender. 6. Toast slices of crusty bread. 7. Spoon the garlic butter mushrooms over the toast. 8. Sprinkle chopped parsley on top and serve warm.); 1/2 lb shrimp; 1 cup jasmine rice; 1 can coconut milk; 2 tbsp red curry paste; 2 cups spinach; . . (Directions: 1. Cook the jasmine rice according to package directions. 2. While the rice cooks, heat a skillet over medium heat. 3. Add the coconut milk and red curry paste to the skillet and stir until smooth. 4. Let the sauce simmer for 3-4 minutes. 5. Add the shrimp and cook for about 3 minutes until they turn pink and opaque. 6. Stir in the spinach and cook until the leaves wilt. 7. Serve the shrimp curry over the cooked rice.); 1 gnocchi (package shelf-stable); 2 apples; 4 tbsp butter; Fresh sage; Parmesan cheese; . . (Directions: 1. Heat a large skillet over medium heat and add the butter. 2. Let the butter melt and cook for 2-3 minutes until it becomes golden brown and smells nutty. 3. Add the gnocchi directly to the skillet and cook for about 6-8 minutes until crispy on the outside. 4. Slice the apples into thin wedges. 5. Add the apples and sage leaves to the skillet and cook for another 2-3 minutes until the apples soften slightly and the sage becomes crisp. 6. Finish with grated parmesan cheese and serve immediately.)