Sage Polenta, Braised Turnips and Poached Eggs

I had sooo much leftover corn from the CSA that I had no idea what to do with! That and I was lucky enough to have today off for a Jewish holiday at work so I decided to whip up a fancy brunch. This was easy to make but a little time consuming because it took a bit of time to bake the polenta. But this meal is very filling and healthy. It is inspired by the following recipe on Epicurious. I never knew how easy it is to make fresh polenta at home! I will be going back to this dish again. It is the perfect thing to make when you are entertaining for brunch. You can change up the spices based on what is in season and add meat even if you wanted to please a crowd of pork lovers!

Rustic Breakfast Pizza

 This pizza that I made for breakfast ended up being created somewhat by accident. I was in a rush to throw something together and left the pita in the toaster oven for too long so it got crunchy. But it ended up being the perfect vessel. It is fast and delicious and while it may not be the most inventive dish, the combination of the sage with the cheese and eggs went together beautifully.

Serves 2.
WW = 5 points

Sesame Radishes and Eggs

I have been cooking a lot of radishes for breakfast. I never would have bought them from the store in the past, let alone eaten them for breakfast! But we get such beautiful radishes from the CSA! How could you resist veggies like this?:

Inappropriate Breakfast: Anchovy, Caper and Egg Toast

I woke up craving something salty. It was bad news bears. I debated on having anchovies on my toast because they were staring me in the face when i opened my refrigerator. I decided against it and then on second thought, just went for it. This is great if you are open to having an adventurous breakfast. It could also be served cut into fours for an appetizer. It is a super simple toast consisting of a soft boiled egg, anchovies, capers, and thinly sliced onion. If you have it on hand some fresh parsley would be a nice addition as well.

Serves 1.
ww = 4 points

Smoked Salmon Spread

This smoked salmon spread was served as part of a four course "mini" dinner. Marc and I had our friends Guez and Azul over. It sounds elaborate but really, I whipped up this meal in a snap. I served smoked salmon spread with cucumbers, cucumber avocado gazpacho soup (next post), swiss chard burgers with sweet potato fries, and then marc's new low-fat chocolate ice cream-- made with skim milk and xanthan gum! This recipe was inspired by the following site.

Swiss Chard Pancakes

This morning I woke up with a REAL craving for pancakes. I would have settled for buckwheat pancakes, but those aren't even all that healthy either because of the carbs. Plus we have another fridge full of greens from our CSA.  This week we got: chioggia beets, lacinato kale, rainbow chard, baby fennel, green basil, red torpedo spring onions, garlic, parsley, tart cherries and blueberries.

What better thing to do with swiss chard and red torpedo spring onions than make pancakes!? This is adapted from an Epicurious recipe.

Serves 3.
ww points = 3 per serving

Skinny Salmon Sandwich

This sandwich is delicious and so light! Let me show you another pic so you can see how simple it is:

Part of the trick is these new light wraps I found called Roll-ups.

Lemon-Olive Potatoes with Poached Eggs

 

 Mmmm! This is a great alternative breakfast!

there had to be some thanksgiving leftover posts too!

Greek yogurt and cranberry sauce is a great thing to eat for breakfast post turkey feast! i promise!
that's all I have to say about that!

Pomegranate Olive Oil Muffins

I  had three leftover pomegranates from Thanksgiving. Marc and I had Missy and Andrea over last night and I was supposed to make a pomegranate feast. I had all these ideas in mind...Arugula, prosciutto, pomegranate salad...lamb chops with pomegranate relish...pomegranate glazed salmon....and then it hit! the bad mood...

Mock Tortilla Espanola

My friend Clea just moved back from Montreal so I have been able to see a lot of my little stinker lately. She taught me how to make tortilla espanola. I can not make it nearly as good as she can...so this recipe below is the bastardized version. The apples give it a hint of sweetness. 

Banana Bread

This recipe is adapted from one my dad gave me, from one someone else gave him. So typical! I feel like most my blog entries start that way. This bread is dense and delicious! Most important, you can make this from ingredients you probably have in the house. I always buy bananas when I go shopping. As they turn brown, I throw them in the fridge, and then the freezer. I use the frozen bananas to make bread or as a sweetener in baking instead of using so much sugar.

Amaranth Carrot Raisin Biscuits

These are not your ordinary biscuits. The taste of amaranth is very distinct and these biscuits are unlike any other.  They are a bit savory and a bit sweet.

Smoked Salmon, Leek, Tomato Omelette

I learned how to make an omelette two weeks ago. I know that probably sounds crazy. It is one of the few basic things that I had never attempted. So today I made brunch for Drea! Blueberry muffins, freshly squeezed organic orange juice, and omelettes were in order.

Blueberry Pancakes

These are not your typical pancakes. I really wanted to make pancakes this morning but had none of the normal ingredients to do so. So I used a recipe from Marc Bittman's How to Cook Everything, and substituted, well...basically everything. They turned out to be yummy.

Quasi Mexican Breakfast for 2!

 This breakfast just fit my craving. I don't really know how Mexican it is....but it is basically eggs served with super yummy and quick tomato sauce, refried beans, and a tortilla. The tomato sauce is by far the best tomato sauce on the planet and is super quick. It is inspired from 101cookbooks' Heidi Swanson, one of my cooking heroes.