Refreshing and healthy Celery Lentil Salad. Perfect for a satisfying and nutritious meal prep lunch with a delicious lentil recipe.
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Harissa Sweet Potato Hash with Baked Eggs
Hash – such an under appreciated word. Wholesome from its root vegetable tendencies, satisfying in its adaptability to suit any cook’s mood, and hands off cooking for ease of preparation. This Harissa Sweet Potato Hash with Baked Eggs has me yearning for Fall with cozy sweaters, more comfort food than I want to admit, and ready to say farewell to Summer if Vancouver cannot get over this rain. Seriously, who likes warm rain? Gross. I’d much prefer the sun to stay put (it is Vancouver after all, it rains about 8 months out of the year) or get to some cooler weather where I can layer appropriately, or at least hold an umbrella without looking foolish.
I know I just posted a harissa recipe a short time ago (for these Blackened Harissa Halibut Burgers), BUT it would be a huge mistake to not have harissa in this hash. The harissa peps up the sweet potato and allows the creamy egg yolk to cool the spice level down. The harissa compliments the merguez sausage to a tee as the contain similar spices, giving the dish a layer of flavours and binding them all together at the same time.
The crispy sausage truly allows you to sink your teeth into a firm texture. Without the sausage, the dish would be okay, but it would be full of mushy foods. I find having the contrasting textures enhances a dish, but not everyone does. I added a lemon parsley yogurt (kind of like in this post) and side green salad and served this for supper one cool Summer’s evening. Everyone loved it, especially my 3-year-old who’s obsessed with ketchup since I allow her to eat it when there are potatoes being served (the only way she’ll eat potatoes mind you).
Samantha
Yields 4
Harissa Sweet Potato Hash with Baked Eggs
Spicy Harissa and Merguez Sweet Potato Hash with Baked for a hands off dish that can serve any meal, any time of day. A perfect comfort food meal.
5 minPrep Time
25 minCook Time
30 minTotal Time
Save RecipeIngredients
- 1 lbs / 908 grams (approximately 2 smaller) sweet potatoes, peeled and chopped into 1/2" cubes
- 2 tbsp olive oil
- 2 tbsp harissa spice
- 3 lamb merguez sausages (approximately 350-400 grams), casings removed and roughly chopped
- 4 large eggs
Instructions
- Preheat oven to 425° F.
- In a 8" x 8" baking tray/pan toss together sweet potato cubes, olive oil, harissa spice. Top with sausage pieces. Bake for 15 minutes, or until potatoes have started to soft and sausage crisp.
- Remove from oven and make 4 divots in the tray. Crack an egg into each divot. Return tray to oven and bake for 8-10 minutes more, until egg white has set, but yolks remain soft.
- Serve with a light green salad and lemon yogurt sauce (see comments for recommendations) if desired.
7.8.1.2
52
https://www.mykitchenlove.com/harris-sweet-potato-hash-baked-eggs/Enjoy! xo
Nectarine Panzanella Salad with Homemade Garlic Basil Croutons
Summery fresh panzanella salad with nectarines, homemade garlic basil croutons, and quick pickled red onions. Easy to prepare and a truly family friendly salad!
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Smoked Salmon with Dilly Cucumber and Radish Salad
I’m a west coast girl in the sense that I was born and raised here in the Vancouver area. I’ve only left briefly for some training for work back east, but haven’t lived anywhere besides close to the Pacific Ocean. Occasionally, this comes through in my food cravings, specifically in seafood. I’ve always loved seafood and generally crave the flavours of salmon, mussels, prawns, and other sea living creatures.
This salad derived from one of my post-pregnancy cravings that brought back so many memories of living and loving the West coast. It’s made up in mere minutes and has wonderful combinations of flavours that are light and fresh. The crunch of the radish against the melt in your mouth salmon with the hit of crème fraîche dill is a combo that I’d like to revisit. Stat 🙂 And, you can make things on toast! One of my favourite lunches ever.
Serves 2
Ingredients:
200 gr smoked salmon fillets
4 radishes, thinly sliced
1/4 cucumber, cut into matchstick pieces
1/4 cup crème fraîche
1/4 cup chopped fresh dill
1/8 tsp minced garlic
1 tsp olive oil
salt and pepper to taste
Optional side: rye crostini or toasts of your preference.
Directions:
Whisk crème fraîche, dill, garlic, and oil in a small bowl. Set aside.
Assemble salmon, radishes and cucumber on a plate. Drizzle with crème fraîche mixture and serve alongside crostini or toasts.
Enjoy!
Pita “Salad”
Having twins makes certain parts of the day rough. For me, it’s often dinner and bedtime. By bedtime I’m exhausted and keeping life a good time takes a lot of energy; usually more than what I have at this stage in my pregnancy. Enter amazing friends. When your husband works long hours and often has to work late truly good friends come over and help me put the twins to bed. Our most frequent and generous friend (my bestie) convinced me to post this dish as she was the last person I shared it with. I try to always make her dinner when she’s here as a very small thank you for her time and energy in putting up with this crazy household.
This recipe is my weekday secret. I make it all the time. It’s quick, fresh, and makes great use of leftover proteins. Oh and you have little dishes to wash. Winner all around right?
I use whichever protein I have. This could mean chicken, steak, fish, whatevs. If want to go vegetarian add a bit more hummus. Fridge running dry in the protein department? Crack open a can of tuna or black beans. It’s truly simple fresh food that makes you feel satisfied and good.
Serves 1
Ingredients:
1 pita, warmed or toasted
1-2 tbsp hummus
1 portion of leftover protein
1/4 cucumber, chopped
Handful of cherry tomatoes, halved
Handful of bite size pieces of lettuce, washed and dried
1 green onion, sliced
50 grams feta, crumbled
Drizzle of olive oil and red wine vinegar
Salt and pepper
Directions:
Spread hummus on top of warmed or toasted pita. Top with protein, lettuce, cucumber, tomatoes, green onion, feta and drizzle with oil and vinegar. Season to taste with salt and pepper.
Enjoy!
Tomato Tart
3 Ingredient fresh Tomato recipe. Layers of puff pastry, soft cheese, and fresh juicy tomatoes for a deliciously fresh dish!
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Sesame Crusted Tofu with Sweet Chili Sauce
I went on a bit of a personal journey a couple of months ago. It was a restorative yoga workshop held by two inspiring yoga teachers, Christine Price-Clark and Chantal Russell at Bowen Island Yoga. My time there, while doing yoga, was spent reflecting on some of my darker moments in life that surround grief. I am so thankful that I was surrounded by so many lovely women and two gifted teachers that filled my heart with more lightness and allowed me to sit more comfortably with my personal grief. More to the point of this blog however, I was lucky to break some seriously delicious bread with a lot of great ladies.
We had lunch at a cute cafe on Bowen Island – Artisan Eats. Although all of our lunch was delicious, there was one dish that really stood out to me. Here, I’ve taken my impression of the tofu with sweet chili sauce and recreated it to share with you all.
It’s incredibility simple to make and so very tasty. My minis love tofu like this! Crusted with sesame and pumpkin seeds, it is the perfect dish to have in my repertoire for those days when I have little reserves in the fridge to make a meal.
Serves 4 to 6 as an appetizer or snack
Ingredients:
1 349 gr / 12.3 oz package of extra-firm tofu
2 tbsp white sesame seeds
2 tbsp black sesame seeds
4 tbsp raw pumpkin seeds
1 tbsp toasted sesame oil
Salt and pepper
Store-bought sweet chili sauce
Directions:
Open tofu package and gently put tofu into a strainer to drain.
Meanwhile, place all seeds in a shallow flat dish. Season with salt and pepper and stir to mix.
Cut tofu into 1/2″ wide pieces, but still keep the length. Roll tofu pieces in seeds. (Not all the seeds will adhere, but don’t worry about it as some white of the tofu will still shown.)
Heat oil in a non-stick pan on medium heat. Place the tofu sticks in the hot oil and briefly sear each side of the tofu, until golden brown, about 2 minutes. Be very careful when turing the tofu over, it is fragile.
Carefully remove from pan and briefly drain on a paper towel lined plate.
Serve with a sweet chili sauce on the side for dipping.
Enjoy!
Open-Faced Sandwiches with Tomatoes, Basil and Goat’s Cheese
We’ve been heading out to the beach or the park for picnics with Z and I since the sun starting appearing and bringing with it some nice warm weather … one might even say summer-like weather. In June! In Vancouver! It’s awesome. These fresh open-faced sandwiches are perfect to bring and assemble right on our picnic blanket. Writing this post, I can’t for another sunny weekend day to head out and munch on these sandwiches while my girls play on the picnic blanket nearby, eager to start chewing on yummy baguette with veggies and goat’s cheese on it.
A very simple ingredient list, so you can chop, slice, and prep the sandwiches at any time before heading out. They’re ready to assemble right on your picnic blanket. There’s no meat so there’s no point lugging a large cooler around. Which to be honest isn’t possible with twins.
Adapted from: The Kinfolk Table
Serves 4
Ingredients:
1 baguette
2 tbsp olive oil
2 tbsp balsamic vinegar
230 grams goat’s cheese, crumbled
1/2 pint of cherry tomatoes, halved
1/2 small red onion, thinly sliced
8 large fresh basil leaves
Salt and freshly ground pepper
Directions:
Cut the baguette in half crosswise, then cut each piece in half lengthwise. Drizzle the cut sides with olive and vinegar.
Add basil leaves and top with red onion, tomatoes, and goat’s cheese.
Drizzle with olive oil and season with salt and pepper.
Enjoy!