Sea-salted Dark Chocolate Pecan Toffee

Ingredients
1 c. chopped pecans, or other nuts
1/2 c. chopped 72% dark chocolate, ~3 oz.
1/4 c. raw sugar
1/4 c. butter
1 t. vanilla extract
pinch of salt
sprinkle of sea salt, to taste
enough butter or sunflower seed oil to grease the foil

Directions
Line 9 x 9" glass baking dish with foil and rub with butter or sunflower seed oil.  Sprinkle nuts in the pan and set aside.

In a small saucepan over medium-low heat, melt butter, sugar, vanilla, and salt.  Bring to a boil and lest bubble for 6 minutes, stirring occasionally, until caramel is a deep golden-brown, or a peanut butter color.

Pour caramel over nuts and quickly stir nuts and caramel together, spreading out to an even layer with a silicone spatula.  Sprinkle chopped chocolate on top, and place dish under a broiler on high for 1-2 minutes, or until chocolate is melted.  (Watch it closely!)

Spread melted chocolate evenly over toffee with the same spatula.  Let harden for three hours on the counter.  Cut into 64 1" squares and store in an airtight container.

Nutrition Facts

Servings 64.0
Amount Per Serving
calories 29
% Daily Value *
Total Fat 2 g	4 %
Saturated Fat 1 g	3 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 2 mg	1 %
Sodium 14 mg	1 %
Potassium 7 mg	0 %
Total Carbohydrate 2 g	1 %
Dietary Fiber 0 g	0 %
Sugars 1 g
Protein 0 g	1 %
Vitamin A	1 %
Vitamin C	0 %
Calcium	0 %
Iron	0 %

Stracciatella, Italian Egg-Drop Soup

Adapted from Eating Well's Italian Egg-Drop Soup

Ingredients
7.5 c. water
0.5 c. dry white wine
6 t. chicken bullion paste
2 c. water
1 1/3 c. medium pasta shells or other small pasta (4 ounces)
1/2 15-ounce can chickpeas, rinsed
1 bunch scallions, sliced, whites and greens divided
Pinch of freshly grated nutmeg

3 c. chopped arugula or other greens, any tough stems removed
4 large eggs, lightly beaten
8 egg whites
2 T. lemon juice
6 T. freshly grated Parmesan cheese
Freshly ground pepper, to taste
Sprinkle ghost chili flakes, to taste

Directions 
Combine wine, water, bullion, pasta, chickpeas, scallion whites, and nutmeg in a Dutch oven; cover and bring to a boil over high heat. Uncover and boil for half as long as directed by the pasta package, 3 to 5 minutes. 

Stir in greens and cook until wilted, about 1 minute. Reduce heat to low. While stirring the soup constantly, slowly add eggs; cook for 2 minutes. (The cooked egg will look like feathery strands.) Season with pepper and stir in the scallion greens and lemon juice. Ladle into 6 bowls and top with Parmesan.

Nutrition Facts

Servings 6.0
Amount Per Serving
calories 273
% Daily Value *
Total Fat 6 g	9 %
Saturated Fat 2 g	10 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 128 mg	43 %
Sodium 1135 mg	47 %
Potassium 191 mg	5 %
Total Carbohydrate 23 g	8 %
Dietary Fiber 3 g	10 %
Sugars 3 g
Protein 26 g	52 %
Vitamin A	12 %
Vitamin C	4 %
Calcium	12 %
Iron	10 %