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.
Since I’m experimenting more and more with vegan and gluten-free foods and I love all types of ethnic cuisines, I was delighted to receive a copy of Dahlia Abraham-Klein’s new book Silk Road Vegetarian.
Sharing the “secrets of healthy and sustainable eating as practiced along the trade routes of Asia for centuries,” this book is perfect [...]