Leftover guacamole makes for avocado toast.
12 Likes
Breakfast sandwich with homemade green turkey chorizo and the last of the pimiento cheese (and some American and pepper jack, too).
11 Likes
Trying to make some room in the freezer - cooked up a bag of purple yam / kand from the indian store.
Delicious taste of home!
8 Likes
Did you make this for breakfast? What all did breakfast consist of?
This is a complete breakfast for Gujaratis 
As my nephews say, “like french fries for breakfast!”
5 Likes
Unconventional poha.
Red rice poha instead of white, veggies are a bag of TJ broccoli slaw cut smaller, instead of potatoes, peas, etc. Also tomatoes. Cashews instead of peanuts.
Usual spicing.
10 Likes
That looks good!
1 Like
Breakfast sandwich perfection
2 Likes
Thank you!
1 Like
Garden to table breakfast. Zucchini scramble. Some of the last of this season’s strawberries. Toast with homemade blackberry jam.
10 Likes
I agree - cracks me up to see the young’ns touting their super “healthy” smoothie bowls with processed sugars and such.
Are you making this whole milk cream top yoghurt yourself?
I’d love to hear the mushroom and scallion process.
I’d love to make that blueberry biscuit you’ve shown there. Recipe?
Mushrooms I will typically saute in a bit of olive oil over high heat until the olive oil is absorbed. Then turn heat to low until mushrooms shed their juices. Return heat to high until juices are absorbed. From the looks of it, I didn’t quite finish that last step, as normally the mushrooms would be quite a bit darker. I’m guessing I threw the scallion whites in with the mushrooms at the end, just enough to wilt them. Scallion greens always get whisked into the eggs.
Hope that helps!
Australian Zucchini Slice, loosely based on a New York Times recipe.
I used pickled scallions instead of leeks and pickled peppers, skipped the olives, parmesan instead of cheddar, basil instead of cilantro, wrung the water out of the zucchini, and kinda streamlined the whole process. In a 5x13” ceramic tart pan, this baked at 350 for 32 minutes.
This was very, very good, although I don’t consider the flaky salt and chili flakes added with service as optional – these both took it up a large notch.
Zucchini, scallions and basil from the garden.
Served for breakfast with a slice of orange olive oil cake and sweet cherries.
13 Likes
