Baked summer fruit is irresistible when topped with a crumbly almond streusel topping. Substitute peaches or plums if you wish. For a delightful contrast in temperature, serve the warm nectarines with dollops of cold nonfat vanilla yogurt.
Baked Nectarines with Cinnamon-Almond Streusel
Canola oil spray
4 ripe but firm nectarines, halved and pitted
6 Tbs. (2 oz./60 g) whole wheat flour
6 Tbs. (2 1/2 oz./75 g) firmly packed brown sugar
1/2 tsp. ground cinnamon
1/8 tsp. sea salt
2 Tbs. unsalted butter, cut into pieces
1/3 cup (2 oz./60 g) roasted almonds, chopped
Preheat an oven to 400°F (200°C). Coat a 9-by-13-inch (23-by-33-cm) baking dish lightly with the canola oil spray.
Arrange the nectarines, cut side up, in the prepared dish. Cut a thin slice off the round side of each half to help them sit flat, if you like. Set aside.
In a food processor, combine the flour, brown sugar, cinnamon and salt and pulse a few times to mix. Add the butter pieces and pulse just until the mixture resembles coarse crumbs. Do not overmix. Stir in the almonds. Squeeze the flour-sugar-butter mixture into small handfuls and distribute it evenly over the nectarine halves, pressing it lightly to adhere.
Bake until the nectarines are tender when pierced with a small knife and the topping is nicely browned, about 20 minutes. Arrange 2 nectarine halves on each of 4 dessert plates and serve warm. Serves 4.
All throughout January we’re bringing you 30 Days, 30 Ways to Good Health, a series of easy strategies for overall wellness (and because we love food, it’s focuses on the foods and cooking techniques to add into your life instead of what to take away.) Read on for our latest eat well strategy: make time for breakfast.
Rise and shine to a nourishing bowl of oatmeal or fluffy scrambled eggs! These delicious breakfast dishes are cozy and comforting and come together in no time.
|Mushroom Omelette with Fontina and Thyme
The earthy flavors of mushroom, thyme and fontina cheese pair particularly well in this omelette. Serve with thick slices of artisan bread, brushed with extra-virgin olive oil and toasted under the broiler.
|Egg Sandwiches with Wilted Spinach
This egg sandwich is tasty enough for a weekend brunch but quick enough to assemble for weekday mornings. Baking the eggs instead of frying adds to the ease.
|Poached Eggs with Sweet Pepper Piperade
Pipérade is a Basque-style sauté of sweet onions and colorful peppers. Choose different colors of peppers for the maximum variety of antioxidants, plus a high dose of naturally occurring vitamin C to start your day.
|Spicy Simmered Eggs with Kale
This simple, rustic dish is healthy and hearty. Winter kale is braised with fragrant garlic, green onions and lemon juice, then protein-rich eggs are nestled into the kale to gently simmer to perfection.
|Steel-Cut Oats with Honeyed Pears and Glazed Pecans
Steel-cut oats result in a textured oatmeal, with a deliciously chewy yet tender bite. They do require longer simmering than regular oatmeal, but it’s worth the effort (and it’s easy to plan ahead). Top with crunchy sugared pecans and cinnamon-coated pears, and you’ll be in oatmeal heaven.
|Baked Eggs with Spinach and Cream
Baking eggs in individual ramekins along with a little butter and cream is a classic French preparation. The cooking is hands-off, so you can put away your spatula. Also, you bake and serve the eggs in the same vessel, saving dishes.
Lightly sweetened with honey and maple syrup, this crunchy fruit-and-nut granola will become a staple. Make a big batch and keep it on hand to sprinkle over low-fat or nonfat milk or yogurt for an easy, wholesome start to the day.
|Toasted Breakfast Sandwich
Made with crispy bacon, fried eggs and cheddar cheese, this sandwich is perfect for a quick morning when you crave a hot breakfast. Fresh arugula adds