Sourse:Seafood Salad Recipe
Makes 4-6 servings

2 small-medium acorn squashes
3-4 leaves kale, thick stems trimmed and chopped to 2-inch pieces
2-3 tablespoons olive oil
1 cup vegetable stock
1/2 cup whole milk or half-and-half
sprinkle of sea salt or coarse kosher salt
pinch of nutmeg (optional)
about 1/2 cup pine nuts
salt and pepper to taste

Preheat oven to 400 degrees. Slice squash in half lengthwise. Scoop out seeds and discard or reserve for another use. Grease a baking tray with a tablespoon or two of the olive oil and place squashes cut side-down. Roast for about 30 minutes or until the squash is tender when poked (depending on size/shape of your squash). Let cool completely. Scoop out flesh from the skins and discard skin. Combine the squash with the vegetable stock and process with a hand blender or by transfering until smooth. Bring to a simmer in a medium pot and season with salt and pepper to taste, adding the optional nutmeg if desired. Once seasoning is correct, add the milk or half-and-half and heat through completly.

Preheat oven to 500 degrees. Toss the kale pieces with about 1 tablespoon of the olive oil and a sprinkle of coarse salt. Spread across a baking tray in an even layer and bake for about 1-2 minutes, or until loud crackling is heard. Carefully rotate the kale with tongs or by shaking the pan (carefully, it’s hot!). Place back in the oven and cook another 1-2 minutes, or until some pieces are just browned. Let cool. Top the soup with a handful of the kale chips and a sprinkle of the pine nuts.

Make Scrambled Eggs and Bacon in the Oven

Scrambled eggs and bacon are a hearty, heart-warming way to start a day, but they require a bit too much stove-top work and dish dirtying for a typical morning. Not so if you follow this oven technique, which keeps your eggs fluffy.

The TipNut blog's recipe calls for 12 eggs, but that's a number you can easily break down into smaller portions. Add a good bit of milk and a bit of butter, add the mixture to a greased pan, place in an oven warmed to 350 degrees, and then:

When eggs begin to set (after cooking for about 10 minutes), take a spatula and push the eggs from side to side to scramble them (you'll notice the edges are where the eggs first start cooking), make sure to scrape the bottom and sides well. Continue cooking for approximately another 15 minutes, stirring every 5 minutes or so to scramble as the eggs really start setting up.

The full post describes a method for also cooking bacon alongside the eggs. The advantage of the oven is not having to work about the direct heat drying out the bottom of your eggs, and cooking bacon in the oven certainly condenses the clean-up.

If you've got a simplified morning breakfast recipe, we'll certainly take your tips in the comments.

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