Well, its been a week now since my birthday challenge ended. And I have to say – I miss it a little bit! There was something dizzying about unlimited options in what I could eat last week, and I took full advantage. The Burger Bus, chocolate chip cookies, half and half in my coffee…. it was almost overwhelming. I think I’ve realized finally that I’m a person who needs a few rules in my life to help me find balance. I’m not sure exactly what those rules will be, but I’m working on figuring it out.
This last month Santa Barbara has been blessed with gorgeous, amazing, mostly warm weather. It feels like the summer we never had in 2010 (instead we got days and days of fog). I do feel badly for the rest of the country struggling with such cold. But I’m really, really happy in this weather! All of my seed starts are coming along nicely, and I should be able to plant in the next few weeks. Wildflowers are blooming in the mountains behind Santa Barbara, and the birds are notching up their songs (and providing lots of amusement in my yard. Scrub jay burying a peanut = case in point).
One of my favorite recent dinners (or breakfasts) is this sweet potato hash. I roast up an assortment of root vegetables, then saute greens and garlic. I top the whole mess with a fried egg or two. I find it to be completely satisfying at any time of day, and it again has those elements of flexibility I love so much! Bell peppers are a great addition, or mushrooms. Just make sure to add them in at the right time so they get their proper cooking time. This is particularly satisfying after a long run, or an afternoon spent climbing and scrambling at The Playground.
Sweet Potato Hash with Greens and Eggs
Assortment of root vegetables (carrots, sweet potatoes, potatoes, onions, etc), chopped into 1/2″ pieces
1-2 big handfuls of greens – fresh broccoli, kale, chard, asparagus, etc, chopped into 1/2-1″ ribbons
1-3 cloves garlic, chopped small
1-4 eggs (depends on how many people you’re serving and how many everyone wants)
Coat the root vegetables with olive oil, salt and pepper, and roast in a 375 oven for 35-50 minutes (depends on how many vegetables you have)
Once they finish, saute your greens and garlic til bright green. Remove from pan, and fry your eggs (or poach if you like them that way).
Serve with root vegetables on the bottom, then a layer of greens, with eggs on top. Sprinkle sea salt and fresh pepper on top to taste.