I have always had a special place in my heart for hash, but let's be honest: it is far from healthy! Since I always try to eat healthy most of the time, I was excited to see a hash packed full of veggies. A combination of leeks, chard, and fingerling potatoes with fried eggs not only would make a great weekend breakfast but also a great weeknight dinner since it is fast and easy. The next time I make this I will use two bunches of chard since it cooks down so much, I felt there was not quite enough chard for four servings. Also, I would cook the eggs just a little less since I found both of them to be a touch overcooked and not as runny as I would have liked!
Move over, classic and German potato salad. I like you both a lot, really, but I've found a new Summer obsession, and it's called French potato salad. How do I love thee, French potato salad? Let me count the ways: You're a class act, with your dainty fingerling potatoes and your sherry vinaigrette. You can satisfy even the fiercest of mayonnaise-dressing haters, and you're lighter on the calories. You can be made in well under 30 minutes and taste delicious warm or cold, made on the spot or in advance. You're portable and work well with any lunchbox sandwich, especially the hearty bistro kind (or at a movie in the park picnic). Oh, and you're naturally gluten free, sugar free, and vegan, so you please everybody. And no, you're not too good to be true. Seeing is believing; just read more.
I'm not much of a Winter farmers market girl, so I knew Spring was finally here when, for the first time this year, I stopped by the Ferry Plaza Farmers Market last weekend. There, I was enraptured by everything from raw olives to baby carrots. I couldn't help but buy a cornucopia of colorful Spring produce.
With my bounty, I made quick and simple vegetables marinated in Champagne vinegar and olive oil. I enjoyed them on their own and later discovered the slightly pickled vegetables are a great garnish in many other meals — the pattypan squash in a watercress and watermelon radish salad, and the carrots in a homemade burrito. Make this with whatever seasonal vegetables you've got on hand. For the recipe, read more.