Need a great fall breakfast that is grain-free? How about a hash with earthy sweet potatoes and brussels sprouts, sweet apples and tart cranberries?
I started with Running to the Kitchen’s Brussels Sprouts, Pumpkin & Apple Hash recipe and made a few changes based on ingredients I had on hand:
I substituted turkey bacon for the bacon.
In a breakfast rut? I was.
Then I saw this Serious Eats recipe for Baked Eggs with Butternut Squash and Kale. The CompostMaster had just picked a couple of small squash from our garden and we had bought some Toscano kale at the farmers’ market. I had all of the other ingredients except for the jalapeño.
I’m not a big fish-eater, but salmon is one fish I do enjoy in dishes such as Smoked Salmon Cucumber Rolls, Baked Salmon with Roasted Vegetables and my go-to appetizer was usually Smoked Salmon Spread until I stopped eating dairy.
While reviewing Rinku Bhattacharya’s new book Spices & Seasons, the colorful photo of Salmon in a [...]