Ingredients

• 8 slices rye bread

• 1 lb thinly sliced pastrami

• 8 slices Swiss cheese

• 1/4 cup Dijon mustard (or your favorite mustard)

• 1/2 cup sauerkraut (optional)

• 4 dill pickles, sliced

• 2 tbsp butter (for toasting)

• Russian or Thousand Island dressing (optional, for extra flavor)

Instructions

Step 1: Prepare the Bread

1. Spread Dijon mustard on one side of each slice of rye bread.

2. If using, spread a thin layer of Russian or Thousand Island dressing on the other side.

Step 2: Layer the Sandwich

1. On four slices of bread, layer the pastrami, Swiss cheese, sauerkraut (if using), and pickle slices.

2. Top with the remaining slices of bread, mustard-side down.

Step 3: Toast the Sandwich

1. Heat a large skillet or griddle over medium heat.

2. Spread butter on the outer sides of each sandwich.

3. Place the sandwiches in the skillet and cook for 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted.

Step 4: Serve

1. Cut the sandwiches in half and serve hot.

2. Pair with extra pickles, potato chips, or a side of coleslaw.

Tips for the Perfect Pastrami Sandwich

• Use High-Quality Pastrami: Look for well-marbled, tender pastrami from your local deli.

• Toast the Bread: Toasting adds crunch and prevents the sandwich from getting soggy.

• Add Heat: Include a few slices of jalapeños or a dash of hot sauce for a spicy kick.

• Make It a Reuben: Swap the mustard for Russian dressing and add sauerkraut for a Reuben-inspired twist.

Serving Suggestions

• Serve with a side of pickles, potato chips, or coleslaw.

• Pair with a cold craft beer or a glass of iced tea.

• Add a bowl of matzo ball soup for a classic deli experience.

Ingredients

For the Couscous:

• 2 cups couscous

• 2 cups water or vegetable broth

• 1 tbsp olive oil

• 1/2 tsp salt

For the Stew:

• 1 lb lamb or beef, cut into chunks (optional for a vegetarian version)

• 2 tbsp olive oil

• 1 large onion, chopped

• 2 cloves garlic, minced

• 2 tomatoes, chopped

• 1 tbsp tomato paste

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1/2 tsp turmeric

• 1/2 tsp paprika

• Salt and pepper to taste

• 6 cups water or vegetable broth

For the Vegetables:

• 2 carrots, peeled and cut into chunks

• 2 zucchini, cut into chunks

• 1 turnip, peeled and cut into chunks

• 1 sweet potato, peeled and cut into chunks

• 1 cup pumpkin or squash, cut into chunks

• 1 cup green beans, trimmed

• 1 cup chickpeas (canned or pre-cooked)

• Fresh cilantro or parsley for garnish.

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Tips for Success

• Use Fresh Vegetables: They add the best flavor and texture.

• Adjust the Spices: Add more or less depending on your preference.

• Make It Vegetarian: Skip the meat and use vegetable broth for a hearty vegetarian version.

• Prepare Ahead: The stew can be made a day in advance and reheated before serving.

Instructions

1. Preheat & Prep:
   Preheat your oven to 375°F (190°C). Lightly grease a 9x9 inch baking dish or a cast-iron skillet.

2. Roast the Peaches:
   In a large bowl, toss the sliced peaches with sugar, lemon juice, vanilla extract, cinnamon, and nutmeg (if using). Spread the peaches evenly in the prepared baking dish. Roast in the preheated oven for 10-12 minutes, just until the peaches start to soften and release their juices.

3. Make the Cobbler Topping:
   While the peaches are roasting, whisk together the flour, sugar, baking powder, and salt in a medium bowl. Add the melted butter, milk, and vanilla extract, and stir until just combined. The batter will be thick but spreadable.

4. Assemble & Bake:
   Remove the peaches from the oven and drop spoonfuls of the cobbler batter over the top. Use a spatula to gently spread the batter, but don’t worry if it doesn’t cover every inch the rustic look is part of the charm!

   Bake for 30-35 minutes, or until the topping is golden brown and the peach filling is bubbling around the edges.

5. Serve & Enjoy:
   Let the cobbler cool for 10-15 minutes before serving. It’s delicious on its own, but for an extra treat, top it with a scoop of vanilla ice cream or a dollop of whipped cream.

Ingredients

List the ingredients clearly, and include substitutions for versatility:

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed

• 2 cups fresh spinach, roughly chopped

• 1 small red onion, diced

• 1 red bell pepper, diced

• 2 cloves garlic, minced

• 1 tbsp olive oil (or avocado oil)

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1/2 tsp chili powder (adjust to taste)

• 1/4 tsp cayenne pepper (optional, for extra heat)

• Salt and pepper to taste

• Fresh cilantro or parsley, for garnish

• Lemon

Nutritional Benefits

Highlight the health benefits of the dish to appeal to health-conscious readers and improve SEO:

This Spicy Chickpea and Spinach Breakfast Skillet isn’t just delicious—it’s also incredibly nutritious! Here’s why you’ll feel good about eating it:

• Chickpeas: A great source of plant-based protein and fiber, keeping you full and energized all morning.

• Spinach: Packed with iron, vitamins A and C, and antioxidants for a healthy immune system.

• Bell Peppers: Rich in vitamin C and antioxidants, supporting skin health and immunity.

• Spices: Cumin and paprika are known for their anti-inflammatory properties and ability to boost metabolism 

• This dish is a powerhouse of nutrients, making it a perfect way to start your day on a healthy note!

Meal Prep Tips

• Provide tips for readers who want to save time during busy mornings:

  This skillet is perfect for meal prep! Here’s how to make it ahead:

  1. Prep the Veggies: Dice the onion, bell pepper, and garlic in advance. Store them in an airtight container in the fridge for up to 3 days.

  2. Cook in Batches: Double or triple the recipe and store leftovers in the fridge for up to 3 days or freeze for up to 1 month.

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  4. Reheat and Enjoy: Simply reheat the skillet in a pan or microwave, and it’s ready to go. Add a squeeze of fresh lemon juice before serving to brighten the flavors.

Related Recipe Ideas

1. If you loved this Spicy Chickpea and Spinach Breakfast Skillet, you’ll love these other easy and healthy breakfast ideas:

1. Vegan Sweet Potato and Black Bean Breakfast Casserole: A hearty, make-ahead dish perfect for feeding a crowd.

2. Tofu Scramble with Veggies: A protein-packed alternative to scrambled eggs.

3. Avocado Toast with Spiced Chickpeas: A quick and satisfying breakfast or snack.

4. Overnight Oats with Berries and Almond Butter: A no-cook option for busy mornings.

• Ready to spice up your mornings? Give this Spicy Chickpea and Spinach Breakfast Skillet a try and let me know what you think! Share your creations on social media by tagging @WestSlopeFood  or leaving a comment below. Don’t forget to check out my other breakfast recipes for more inspiration. Happy cooking!

Why You’ll Love This Recipe

Why should you add this casserole to your breakfast rotation? Here’s why:

• Make-Ahead Magic: Prep it the night before, pop it in the oven in the morning, and enjoy a stress-free breakfast.

• Endlessly Customizable: Swap ingredients to suit your preferences or dietary needs.

• Feeds a Crowd: Ideal for family breakfasts, holiday gatherings, or meal prep for the week.

• Comfort Food at Its Best: Warm, hearty, and packed with flavor—it’s the ultimate breakfast treat.