One of my favorite things about summer is juicy, perfectly ripe tomatoes that are readily available everywhere.
Viewing entries in
This recipe is an Italian twist on a classic breakfast hash.
Whole grain bread is toasted and spread with cream cheese and layered with slices of avocado, “everything bagel ” seasoning and breakfast radish.
I provide a breakfast twist by adding generous amounts of the cheese and pepper into slowly scrambled eggs and serve them with a side of prosciutto in place of the classic bacon and eggs combo.
“Egg in a hole”, “egg in a basket”, “toad in a hole”, “cowboy eggs” - call it what you will, this classic combination makes for a simple breakfast that is even more delicious when topped with a bacon onion jam.
I love the combination of salmon with blueberry – I first had this flavor mix when I was a picky eater in my early teens in Seattle. For some reason the contrast of the bitter/ sweet fruit and the fatty salmon stuck with me.
Soft-shell crab season is upon us! The season lasts from May through September and it’s when the crabs shed their hard exterior and are harvested to take advantage of their softer shell.
A coffee shop down the street from my apartment, Demitasse, has a croissant from Sugarbloom Bakery that I fell in love with because of how different it was – you guessed it -- a spam croissant with kimchi. The croissant begins with the traditional Hawaiian Musubi snack and then adds in Asian flavors and that classic French dough.
This grain bowl is loaded with quinoa, roasted carrots and cauliflower seasoned with za’atar, soft boiled eggs, halloumi cheese and avocado – all the protein you need to get through the day.
Nothing is better than waking up to the smell of these potatoes cooking downstairs.