Monthly Archives: February 2015

Smoky Thyme Sweet Potato Hash

Sweet potatoes are such a staple in my life; they can be prepared so many ways, and are appropriate for every occasion.  I always like to have 1 or 2 on hand so I can whip up a meal at a moment’s notice without having to go to the grocery store.  Today I felt like brunch, so I came up with this dish.

Smoky Thyme Sweet Potato Hash | real food. home made.

Smoky Thyme Sweet Potato Hash

Serves: 3

Ingredients:

  • 1 large sweet potato, peeled and grated
  • 2 large shallots, diced
  • 3 cloves garlic, minced
  • 1/2 t sea salt
  • 1/2 t black pepper
  • 1/2 t smoked paprika
  • 1 T fresh thyme, chopped
  • 1-2 T extra virgin olive oil
  • grated fontina cheese (optional)
  • 3 pastured eggs, over easy

Method:

  1. Mix the first batch of ingredients together in a bowl.
  2. Heat EVOO in a large pan or skillet with lid over medium heat.
  3. Add hash mixture, and alternate between frying and steaming with the lid on, stirring intermittently.  (If  you want to attempt to make them super crispy, more power to you, but I’ve never been able to master the technique.)
  4. Prepare your over-easy eggs.
  5. When your hash is done cooking, put a scoop on your plate, a few pinches of cheese (if desired), and the egg on top.

Smoky Thyme Sweet Potato Hash | real food. home made.

Grant likes his with sri racha.  I have a feeling I am going to be making this a lot for dinner this winter.  I hate going to the grocery store after work in sub zero temperatures!  “Iiiiiiiiit’s SMOKY THYME” is surely going to become my new catch phrase.

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Filed under Breakfast, Brunch, Dinner Ideas, Gluten Free, Vegetarian

Orzo Salad with Chickpeas and Kale

Orzo Salad with Chickpeas and Kale | real food. home made.

“Not Your Mama’s Pasta Salad”

Ingredients:

  • 1 cup uncooked Delallo organic whole wheat orzo
  • 1 clove garlic, minced
  • 1 t dijon mustard
  • juice of 1 small lemon
  • 2 T extra virgin olive oil, divided
  • big handful of kale, torn and stems removed
  • 1 can of garbanzo beans, rinsed and drained
  • 1/3 cup feta cheese
  • 1/4 cup roasted sunflower seeds
  • 1/4 cup chopped sun-dried tomatoes
  • 1/4 cup chopped marinated artichoke hearts
  • sea salt & freshly ground black pepper to taste

Method:

  1. Cook your pasta according to package directions.
  2. In a medium sized bowl, combine all other ingredients except kale and 1 T olive oil.
  3. When the pasta is done cooking, strain it and add it to the bowl.
  4. Heat remaining olive oil in a large skillet with lid.  Fry/steam your kale until it both wilts and becomes slightly charred.
  5. Add the kale to the bowl and season to taste!

This is a great combination of textures and flavours.  You can subsitute rice, quinoa, farro or israeli couscous for the pasta if you’d like.  I like Delallo organic whole wheat pastas because they have only one ingredient.

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Filed under Dinner Ideas, Lunch, Salads, Vegetarian