Eggs florentine

4 slices (1 inch thick) sourdough bread
3 tablespoons olive oil
Coarse salt and ground pepper
2 scallions, thinly sliced
1 pound baby spinach
1/3 cup crumbled fresh goat cheese (3 ounces)
4 large eggs
Directions
Heat broiler, with rack set 4 inches from heat. Place bread on a baking sheet, and brush both sides with 2 tablespoons oil. Season with salt and pepper. Broil until golden, 1 to 3 minutes per side; set aside.
In a large nonstick skillet, heat 1 teaspoon oil over medium. Add scallions and as much spinach as will fit; season with salt and pepper. Cook until wilted, tossing and adding more spinach as room becomes available, 2 to 3 minutes. Drain off excess liquid; mix in goat cheese. Transfer to a bowl; cover to keep warm. Set aside.
Wipe out skillet; heat remaining 2 teaspoons oil over medium. Gently crack eggs into skillet; season with salt and pepper. Cook until whites are almost set, about 1 minute. Cover, and remove from heat; let stand until whites are set but yolks are still soft, about 3 minutes.
Top each piece of toast with spinach mixture and 1 egg; serve immediately.

Caramelized bacon

1 1/2 cups (packed) golden brown sugar

1 pound bacon (I like to use thick-sliced)

Preparation

Preheat oven to 350°F. Line cookie sheet (with sides) with parchment paper. Place bacon on cookie sheet. Sprinkle sugar evenly over bacon strips. Bake bacon until dark golden brown, , about 15 minutes. Using tongs, transfer to rack and cool. (Can be prepared 4 hours ahead. Store in airtight container at room temperature.) Serve at room temperature.

Roast pork tenderloin with apples and cider sauce

2 (3/4-lb) pork tenderloins

1 tablespoon vegetable oil

2 teaspoons unsalted butter

2 (1/2-lb) Granny Smith apples, peeled, cored, and each cut into 16 wedges

1 cup low-sodium fat-free chicken broth

2/3 cup unfiltered apple cider

1/2 teaspoon arrowroot

1 tablespoon water

2 teaspoons cider vinegar

1/2 teaspoon salt

1/4 teaspoon black pepper

Preparation

Preheat oven to 425°F.
Pat tenderloins dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then brown tenderloins on all sides, turning with tongs, about 5 minutes total. (If the handle of your skillet is not ovenproof, wrap handle in a triple layer of foil, shiny side out.) Transfer skillet to upper third of oven and roast until a thermometer inserted diagonally into center of meat registers 155°F, 12 to 15 minutes. Transfer to a platter and let stand, loosely covered with foil, 15 minutes before slicing.
While meat is standing, heat butter in same skillet (handle will be hot) over moderately high heat until foam subsides. Add apple wedges and sauté, turning occasionally, until tender and golden brown, 5 to 7 minutes. Transfer apples to a plate, then add chicken broth and cider to skillet. Bring to a boil over high heat and meanwhile whisk together arrowroot and water in a small bowl. Whisk arrowroot mixture into sauce and boil until thickened and reduced to about 1 cup, about 5 minutes. Remove from heat and stir in vinegar, measured salt and pepper, and any juices that have accumulated on platter.
Cut meat into 1/2-inch-thick slices and serve topped with apples and sauce.

Mashed rutabaga

1 rutabaga, diced (about 4 to 6 cups diced)

1 sprig of thyme
2 Tb butter

2 Tb. cream or whole milk
1/2 teaspoon salt, or to taste
1/4 teaspoon ground black pepper

Preparation:

Cook rutabaga thyme in a small amount of boiling salted water until tender. Remove thyme. Drain and mash; add butter, cream salt, and pepper.

Corn, green bean and spinach saute

1 tablespoon olive oil
1 box (10 ounces) frozen corn kernels
1 box (10 ounces) frozen cut green beans
5 ounces baby spinach
1/4 teaspoon dried thyme leaves
coarse salt and ground pepper
2 teaspoons white-wine vinegar

Directions
In a large skillet, heat oil over medium-high. Add corn and green beans, and cook until green beans are warmed through, 4 to 6 minutes.
Add spinach and thyme; season with salt and pepper. Cook, tossing, until spinach is wilted, 1 to 2 minutes. Stir in vinegar; season with salt and pepper.