Friday, June 28, 2013

Ultimate Breakfast Burrito

This breakfast burrito is one of my favorite meals.  Given the fact that I almost exclusively eat my homemade granola for breakfast, having a hearty, warm breakfast (or breakfast-for-dinner) is a real treat.  This takes all my breakfast faves and puts it into burrito form.  What could be better?  Packing it with fresh, organic, local veggies makes this even better.  I love to make it when onions, bell peppers, and tomatoes are all in season together.  They are so flavorful!  Add in some eggs, cheese, sausage (veggie for me!), and tater tots and you've got one fantastic meal!  Top it with salsa, ketchup, hot sauce, or a some combination of the three to perfectly suit your tastes.  :)

Ingredients (enough to feed my family of four)

flour tortillas
1 Tbsp olive oil
5 small sausage patties
7 eggs
1/4 C milk
salt and pepper to taste
tater tots, cooked according to package directions
cheddar cheese, finely grated
1 green bell pepper, chopped
1/2 large onion, chopped
2 large tomates, chopped


  1. Heat the olive oil in a large non-stick pan.  Cook the sausage patties according to package instructions.  Set aside to cool.  Chop into small pieces. 
  2. While the sausage is cooking, whisk the eggs and milk together in a medium bowl.  Season with salt and pepper to taste.  Pour into the pan that cooked the sausages.  Cook to your liking.  
  3. Warm the tortillas and load the eggs and the rest of the toppings to your liking.  Top with ketchup, hot sauce, or salsa and enjoy!

Wednesday, June 26, 2013

Lemony Garlic Cauliflower

There is something so wonderful about a simple vegetable side dish.  Something clean that you can enjoy with a variety of main dishes.  This cauliflower is so delicious.  You can really taste the vegetable since the lemon and garlic are merely enhancers.  It is an easy dish that comes together in minutes and requires very little tending during the short roasting process.  Sprinkle some parmesan and fresh chives on top and you are set.  The whole family loved this dish and it will become a regular at our house.  


1 head cauliflower, cut into 1 inch florets
3 Tbsp olive oil
2 Tbsp thinly sliced garlic
juice of half a lemon
salt and pepper to taste
3 Tbsp freshly grated parmesan
2 Tbsp chives, finely chopped


  1. Preheat oven to 500 degrees
  2. Place cauliflower florets into an 8x8 baking dish.  Drizzle with olive oil and lemon juice.  Evenly sprinkle the garlic, salt and pepper on top. 
  3. Cook for 15 minutes, stirring occasionally.  
  4. Remove from the oven and top with parmesan and chives.  Serve warm.  

Adapted from Emeril Lagasse   

Monday, June 24, 2013

Weekly Menu

Happy Monday!  I hope it was another wonderful weekend for you all.  I am really having fun getting a chance to enjoy some of my favorite summer recipes.  Sure, I could make them off season, but they just taste so much better with fresh, local produce!  This week we picked up some sweet corn, white and purple sweet Maui onions, romaine, cilantro, tomatoes, cauliflower, and strawberries.  It waas a small haul, but a delicious variety!  With this selection, we will be enjoying the following meals:

  • Penne Alla Vodka with Lemony Garlic Cauliflower
    • using the tomatoes and cauliflower

  • Mushroom and Black Bean Tacos with Corn and Black Bean Salad
    • using the tomatoes, romaine, white and purple sweet Maui onions, and corn

  • We will be enjoying the strawberries for dessert.