Now that the cold miserable winter has set in, you may be realizing just how much you ate and drank during the December festivities. Not just alcohol, but meat can be an overwhelming part of holiday celebrations. I think my husband and I ate meat at every meal while visiting family,  including breakfast which is a lot more than usual. But how can you pass up Sonny’s BBQ and Seafood Gratin? Now that the guilt has set in, I wanted to “beef” up our veggie and fruit intake and have a few suggestions if you’re feeling the same way.

Here is a hearty brunch or breakfast (or lunch or dinner) without the bacon:

Leftovers with Asparagus and Eggs
Serves 2

1/2 lb apsaragus

1 head of garlic, top cut off

2 eggs

2 egg yolks

2 teaspoons lemon juice

1 teaspoon dijon mustard

1 cup veg or canola oil

1/2 cup melty cheese ( I used fontina, you could cheddar, gruyére, whatever you have on hand)

2 slices leftover baguette

1. Preheat oven to 350F. Drizzle garlic with olive oil, salt and pepper. Wrap in tin foil and place in the oven for about 45 minutes, or until cloves are soft.

2. In a large bowl that won’t slip (I put my stainless mixing bowl on top of a pot so it won’t move while whisking) put in your egg yolks, dijon, lemon juice, and 2 cloves of the roasted garlic. Whisk until emulsified (everything is mixed together). In a dripping stream, while constantly whisking, dribble in your oil. This is the tricky part, this is where you know whether your mayo will come together or not. Keep whisking and adding oil until you get your desired consistency. I used about 1/2 cup of the oil because I wanted mine a bit looser and less like a spread. Add salt to taste. You’ve just made mayo without all the junk from store bought!

3. Bring a pot of water to boil and drop in asparagus for 2-3 minutes. Remove and immediately place in an ice bath (this is called blanching). Remove from cold water and dry on a paper towel. Bring a second pot of water to boil and add 2 teaspoons of white vinegar for poaching your eggs. Drop your eggs one or two at time into the vinegar water. I break mine into a ladle and put the ladle in the water, it helps keep the egg white from floating everywhere. Remove eggs after about 3 minutes or when the white is cooked.

4. Spread one roasted garlic clove over each piece of bread. Top with cheese and broil in the oven for about 3 minutes or until the cheese is melty. Top bread with poached egg, asparagus, and drizzle with aioli.

And now for a great veggie dinner. This is a recipe my mom has used for years and has won several chili competitions. You won’t miss the meat and it’s full of great veggies and good for you beans!

Vegetable Chili
Serves 8 – or lots of leftovers and lunch that will make  your co-workers jealous!

¾ cup olive oil
2 zucchini, cut into ½ inch dice
2 onions, cut into ½ inch dice
4 cloves garlic, finely chopped
2 large red bell peppers, cored and cut into ¼ inch dice
1 can (35 oz) Italian plum tomatoes, with their juice
1 ½ pounds ripe plum tomatoes, cut into 1-inch dice
2 tablespoons good-quality chili powder
1 tablespoon ground cumin
1 tablespoon dried basil
1 tablespoon dried oregano
2 teaspoons freshly ground black pepper
1teaspoon salt
1 teaspoon fennel seeds
½ cup chopped Italian (flat leaf) parsley
1 cup canned dark red kidney beans, drained
1 cup canned chick-peas (garbanzos), drained
½ cup chopped fresh dill
2 tablespoons fresh lemon juice
1 cup sour cream
2 cups grated Monterey Jack cheese
4 scallions, sliced

1. Heat ½ cup of the oil in a large skillet over medium heat. Add the zucchini, and sauté until just tender, 5-7 minutes. Transfer the zucchini to a large casserole or dutch oven.
2. Heat remaining ¼ cup oil in the skillet over low heat. Add the onions, garlic, and bell peppers. Sauté until just wilted, about 10 minutes. Transfer the mixture to the casserole, along with the oil remaining in the skillet.
3. Place the casserole over low heat. Add the canned tomatoes and their juice, the fresh tomatoes, chili powder, cumin, basil, oregano, pepper, salt, fennel seeds, and parsley. Cook, uncovered, stirring often, for 30 minutes.
4. Stir in the kidney beans, chick-peas, dill and lemon juice; cook for another 15 minutes. Stir well, and adjust the seasonings to taste. Serve with bowls of sour cream, grated cheese, and sliced scallions alongside.

Bon Appétit!