Recipes - Grace Elkus

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Recipes
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recipe index

By Category

Breakfast
Lunch
Dinner
Dessert
Appetizers
Sides
Salads
Bowls
Pasta
Soups
Sauces and Dressings
Snacks
cottage cheese
feta
butternut squash
sheet pan dinners
veggie boats
30-minute dinners
february dinners

By Dietary

Vegan
Vegetarian
Gluten-Free

By Cooking Time

15 minutes or less
30 minutes
45 minutes
1 hour
1 hour+

By Season

Winter
Spring
Summer
Fall

butternut squash soup

protein-packed butternut squash soup

extra-creamy roasted feta soup

fun on social

@graceelkus

a truly top-notch rotation if I do say so myself…

comment “breakfast” to get the link to all the recipes sent to your DMs! 🥞🍎🫐🍌🍳

you can also find them here:

https://graceelkus.com/recipes/high-protein-breakfast-ideas/

taking allllll the guesswork out of dinner this mo

taking allllll the guesswork out of dinner this month by rounding up my favorite in-season recipes 👩‍🌾 18 in total!

comment “feb” and I’ll send them to your inbox. you can also find them here:

https://graceelkus.com/recipes/?recipe_cat=february-dinner-recipes

the way I wish I had all of these right now … c

the way I wish I had all of these right now …

comment “squash” and I’ll send you a link to the recipes! you can also find them at the link in my bio 🧡

winter taco salad! 🍠🥑🥬🍋‍🟩❄️ (

winter taco salad! 🍠🥑🥬🍋‍🟩❄️ (well, a vegetarian’s version that is 😉)

this is just like my spring taco salad, but with spiced and roasted sweet potato in place of the spring veg. make as-is, or omit the romaine and serve with farro for a grain bowl.

comment “recipe” and I’ll send you the link! you can also find it here or at the link in my bio:

https://graceelkus.com/recipes/winter-taco-salad/

truly jazzed about the tomato soup hack though 💃

and because it really is very handy (and fun), comment LINK and I’ll send you a link to the uncrustable maker 🍞

RECIPE

tomato soup (I used @pacificfoods)
2% or full-fat cottage cheese (I used @good_culture)
2 slices sandwich bread
handful of grated cheese (I used @tillamook sharp cheddar)
1 tablespoon unsalted butter
2 large eggs

Pour as much soup as you’d like into a blender and add a few spoonfuls of cottage cheese. Blend until smooth, then warm on the stovetop over low heat while you prepare your egg in a hole.

For the egg in a hole: Place a small pile of cheese in the center of one bread slice. Top with the second slice, then cut out the center with the uncrustable maker, mason jar lid, biscuit cutter, or drinking glass. (If you’re worried your bread isn’t soft enough, briefly microwave it first).

Remove the mini cheese sandwich and crimp the edges with your fingers or a fork, if needed.  
Melt the butter in a large nonstick skillet over medium heat. Add the bread slices and the sandwich and cook until the undersides are golden brown, then flip. Reduce the heat to medium-low. 
Crack the eggs into the bread cut-outs and season with s&p. Cook for 1 minute. (At this point, if the mini sandwich is fully toasted, you can transfer to a plate). 
Working quickly and confidently, flip the bread slices. Sprinkle with cheese, then cover with a lid. Cook 30 seconds for a runny yolk, longer for a firm one. If the cheese needs more time to melt, remove the skillet from the heat but keep the lid on.

Serve the egg in a holes with the mini grilled cheese and the warm tomato soup.

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