· 1/2 cup button mushrooms cleaned, stemmed and chopped
Preheat oven to 375 degrees F. Add vegetable broth to an 8-inch ovenproof skillet over medium heat.
Add leeks and green onion (add mushrooms for AP now), cooking until softened, approximately 3 to 4 minutes.
Add tomatoes, smoked paprika, garlic powder, chipotle chili powder, cayenne pepper, dried oregano, salt and fresh parsley. Cook for 1 minute, stirring occasionally. In a medium bowl, whisk eggs and egg whites together. Pour eggs over onion and leek mixture. Cook without stirring for 2 minutes. Gently stir. Cook for another minute without stirring. Bake for 8 to 10 minutes until firm or set throughout. Cool for 5 minutes in pan. Cut into 6 wedges. Serve warm.
Here we balance the mildly grassy flavor and slightly astringent mouthfeel of green tea with honey and lemon. Oversteeped green tea can be bitter, so don’t brew it any longer than 3 minutes. And be sure to steep in simmering water: water that looks like it’s steaming, with little bubbles, but not boiling.
1/4 cup loose green jasmine tea, or 12 green jasmine tea bags
1/2 cup fresh mint leaves, plus more whole sprigs for garnish
4 cups simmering water
1/2 cup lemon juice
1/3 cup honey
4 cups cold water
Steep loose tea (or tea bags) and mint leaves in simmering (not boiling) water for 2 to 3 minutes.
Strain the tea (or remove tea bags and mint leaves) and pour into a large pitcher. Stir in lemon juice and honey until the honey is dissolved. Add cold water. Refrigerate until chilled, about 2 hours. Serve over ice with mint sprigs, if desired.