When life gives you stress, and a pint of blueberries, make fruit salad. And not just any fruit salad, but a big old mess of a fruit salad. Find whatever fruit you have on hand, combine, and eat. Hit it with a bit of freshly squeezed lime juice for a bright, tart finish.
“Have some fruit salad!” I encouraged my father.
“No–it looks too sloppy!” he replied. Yeah, but it was good.
Sliced bananas, sliced plums and blueberries with lime juice.
More of an idea than an actual recipe:
baguette (I used whole wheat)
kosher salt and pepper
1. Brush sliced baguette with olive oil and season with salt and pepper. Toast in a 400 degree F oven until lightly browned.
2. Meanwhile, heat butter in a pan over low heat and add the eggs. Season with salt and pepper and cook, stirring constantly, until cooked through but still wet.
3. Season tomatoes with salt and pepper and place on top of the baguette.
4. Top tomatoes with scrambled eggs and garnish with avocado slices and hot sauce (optional).
Notes: use sliced tomatoes (not quartered cherry tomatoes), consider different cut of bread. This was ridiculously difficult to eat, but so so delicious.
So now that we’ve made homemade vegan refried beans, it’s time to eat.
The first two times I made this healthy condiment, I slathered it between tortillas with shredded cheese and made quesadillas. The first time I even topped it with a fried egg and fresh picked cilantro. These are excellent vegetarian entrees that leave you full but not, ya know, fuuuuuuull.
The third and most recent time I made the refried black beans, it was for a vegan breakfast. Toast a whole wheat English muffin (or any kind of whole grain bread–there are more wholesome options available, but I was in the mood for the nooks ‘n’ crannies) and top with a healthy smear of refried beans. Garnish with a few slices of avocado and a sprinkle of salt (flaked sea salt is ideal, but I used kosher because it was all I had on hand).
I’ve recently been reunited with my ramekins and I thought the best way to celebrate was with baked eggs. I’ve been eyeing a recipe in my Four Ingredient Cookbook for a while now, and the time is right.
Sautee thinly sliced leeks in butter and oil until soft. Season with S & P and distribute evenly among ramekins.
Crack one egg into each ramekin carefully–don’t you break that yolk! Sprinkle the tops with a bit more S & P and pour a touch of heavy cream on top of the eggs. (Seriously, just a touch. Don’t overdo it like I did.)
Bake in a hot water bath in a 375 degree oven till the whites are set and the yolks remain runny, about 10 minutes.