Corned Beef Hash

Here’s one way to use your leftover St. Patrick’s Day corned beef – corned beef hash for breakfast. Cube potatoes and fry in a small amount of oil. When almost cooked through and starting to brown add cubed red bell pepper, onion, corned beef and cook together with garlic, salt, and pepper until peppers and onions are soft. Garnish with parsley and top with an egg. Enjoy.

Black Bean and Kale Breakfast Tostada

Please excuse my lack of posting as of late. The very limited natural light in the evening has really done a number on how often I’m able to photograph our dinner. I’m working on a solution though, and I should be up and running again very shortly. To tide you over, here’s our breakfast from this morning – starring none other than our favorite superfood.

Kale, black beans, onion, ham, cheese, and garlic over a baked corn tortilla and topped with an egg.

Greek Benedict Brunch

Jon has a gift for being able to make a gourmet meal out of what looks like nothing in our refrigerator. This morning he took a seemingly empty fridge and made this Greek Benedict: baked pita bowl filled with “greek relish” (tomato, red and green bell pepper, parsley, garlic, green onion, feta, and pepperoncinis), faux shwarama (aka: very thinly sliced Trader Joe’s turkey meatball – trust me, it worked), and Trader Joe’s falafel all topped with a poached egg. The ceramic plate was also created by Jon.

“Everything” Quiche

I threw a baby shower for a friend yesterday and baked three kinds of quiche. This is the “everything” quiche – a fourth quiche with everything I had left over thrown in. Bacon, broccoli, mushrooms, spinach, Jarlsburg, parmesan, and cheddar. I used this recipe for the base and added my own fillings. Served with a crispy potato stack, grapes and goldendew melon.