BBQ Cauliflower Sloppy Joes

I got a little overzealous with my cauliflower order from my local farm the other day, and have been getting creative with them in the kitchen since. This is one of my favorites.

If the title Sloppy Joes conjures up images of elementary school lunch lines, I think you will be pleasantly surprised to sit down to this instead. The lentils give it a certain chewiness, while the cauliflower absorbs the flavor and boosts the vegetable content.

For a lighter version, skip the bun and create a Sloppy Joe Bowl instead - I think you'll find it is plenty filling, especially if topped with coleslaw and avocado.

BBQ Cauliflower and Lentil Sloppy Joes
Serves 4

Ingredients

1 tbs. neutral oil
1 medium yellow onion
1 large garlic clove
1/2 cup green lentils
1/2 medium head of cauliflower, broken in to florets, about 2 cups
1/4 cup raw walnuts
1/2 cup barbecue sauce
1 tsp. chili powder
1/2 tsp. salt

4 buns
1 avocado
a few cilantro stems (optional)

Directions

Bring 3 cups of water to a boil in a small saucepan. Add lentils, bring to a low boil and cook for 18 minutes. Drain and rinse with cold water. 

The easiest way to prep the ingredients is to pull out your food processor. Throw the garlic clove in and mince. Add cauliflower and walnuts and process until broken up in to small pieces, similar to the texture of ground beef- don't over process, you want some structure to remain.

Meanwhile, mince onion and saute over medium heat in a large pan with oil of choice. Once translucent, add cauliflower mixture from food processor, drained lentils, bbq sauce, chili powder and salt. Continue to cook for 20-30 minutes, stirring often, until pretty dry and beginning to brown.

To serve, toast buns in a lightly oiled pan, cut side down, with a smaller pan on top to weigh it down. Spoon sloppy joe mixture on top, followed by avocado slices, cilantro stems and top bun.

Curry Almond Burgers

A few weeks ago I served these burgers as part of my Prepared Meal Service, and so many people requested the recipe that I immediately added this blog post to my to-do list. And it's happening!

They can come together fairly quickly, especially if you prep the rice and carrots in advance, so that they are cooked, cooled and ready. It is also a great project to make with kids- can you guess who shaped which burgers below? My two year old was excited to help, and ate an entire burger once they cooled. Undeniable bonus of letting them get their hands dirty (and they were, as well as turmeric stained!)

For a full meal, you can serve these with roasted veggies on the side. For a lighter one, you can use the burgers to top a salad and forgo the bun altogether. 

Curry Almond Burgers

Serves 8

Ingredients

1 cup short grain brown rice
2 medium carrots, chopped (about 1 cup)
2 cups water or stock

2 garlic cloves
3/4 cup raw almonds
1/4 cup toasted sunflower seeds
1 tbs. ground flax seed
1 tbs. curry powder
1 tbs. tamari
2 tbs. tahini
1/2 tsp freshly ground pepper
1- 1.5 tsp. salt, to taste

To serve: burger buns, avocado, sprouts, ketchup or favorite spread

Directions

Preheat oven to 375 degrees.

Place rice, chopped carrots and water in a small pot with a tight fitting lid. Bring to a boil, then turn down the heat to a simmer and cook, covered, for 35 minutes. Let cool.

Meanwhile, mince garlic cloves in food processor. Add almonds and sunflower seeds and grind until they are the texture of gravel. Add remaining ingredients, including rice and carrots and process until fairly smooth (small chunks are fine). Taste, and add additional 1/2 tsp. of salt if desired.

Shape into 8 patties and place on a parchment paper lined baking sheet. Bake for 10 minutes, rotate, and continue to bake for another 10 minutes.

To serve, place on top of toasted buns, spread with your favorite schmeer, and top with avocado and sprouts.

Teriyaki Tempeh Meatballs

You may remember a Tempeh Meatball recipe I posted last year, which often graces our table with Italian style meals. Think Spaghetti Squash Lasagna, or Summer Pesto Pasta. This dish borrows the base from those meatballs, and brings it East with a homemade Teriyaki Sauce. I like to serve it with a quick stir-fry of broccoli and bell peppers.

If you are unfamiliar with tempeh, this is a great intro recipe. Tempeh is a fermented soybean cake, which renders the soy easy to digest and assimilate. Rich in protein as well fiber- it is the kind of dish that sticks with you. I love to have my fridge stocked with meatballs for both snacks and a quick meal.

This is a great recipe to get kids involved in. My daughter loves to add all of the ingredients to the food processor, and then help roll them as well.  Just expect a mess (always). She can barely wait for them to cool before she starts gobbling them down.

Teriyaki Tempeh Meatballs

Serves 2-3

Ingredients

½ cup water
2 tbs. tamari soy sauce
¼ tsp ginger powder
¼ tsp. garlic powder
2 tbs. honey
¼ tsp. sriracha
1 tsp. arrowroot powder
1 tbs. cold water

8 oz. tempeh

1/4 cup brown rice flour
2 tbs. neutral oil
1/4 tsp. salt

1 tbs. oil

1/2 cup chives, chopped

1 tbs. toasted sesame seeds

Directions

Preheat oven to 350 degrees.

To prepare teriyaki sauce, place water through sriracha in to a small pot and bring to a simmer. In a small bowl, mix cold water with arrowroot. Add to boiling sauce, continue to simmer stirring constantly, until thickened, and remove from heat.

Cube tempeh and add to the bowl of a food processor. Process until crumbled. Add 4 tablespoons of prepared teriyaki sauce, as well as flour, oil and salt. Continue to process until dough gathers in to a ball.

Roll mixture into 12-16 meatballs and place on a parchment paper lined baking sheet. Bake for 10 minutes, rotate and roll over and continue for another 10 minutes, or until golden brown.

To finish, heat last tablespoon of oil in a large skillet. Add chives and stir-fry for one minute. Add meatballs and remaining teriyaki sauce and cook until sticky and golden. Sprinkle with sesame seeds.

Roasted Red Pepper Hummus

The genius of this recipe is in the preparation of the chickpeas. Soaking and cooking the chickpeas with baking soda changes the acidity, and allows for a pillowy bean that purees away in to a silky dip or spread. It's truly magical.

I definitely did not come up with this one on my own- it is greatly inspired by Chef Solomonov of Zahav in Philly.

Don't be afraid to make this in a bigger batch- say triple, and then portion and freeze it. The originator might disagree, correctly explaining that hummus is best served fresh and never refrigerated. However, we all live in reality, where time is precious and frozen staples can be your ticket to healthy eating during the busy work week. So I give you permission.

The variations are endless here- we like to try to change it up every time we make a batch. Take out the roasted red peppers and add cilantro or basil. Or roasted garlic. Try a healthy pinch of berbere spice blend for a Ethiopian flavor. Or curry powder for an interesting kick. Keep it simple, or play with complexity, it's all good.

Roasted Red Pepper Hummus
Inspired by Chef Solomonov's recipe Hummus Tehina

Ingredients
1 cup dried chickpeas
2 tsp. baking soda, divided
2 garlic cloves
1 lemon, zest and juice
1 tsp. salt, plus more to taste
1/2 cup tahini, best quality you can find
1/2 tsp. ground cumin
2 roasted red peppers, about 1 cup chopped
Garnishes: a drizzle of olive oil and sesame seeds or z'atar

Directions

Soak chickpeas along with 1 teaspoon of baking soda overnight in plenty of water in a large bowl. Drain and rinse. Place in a medium pot with the remaining teaspoon of baking soda and water to cover the chickpeas by a few inches. Bring to a boil, and turn down to a simmer. Cook, uncovered, until very very soft, about an hour. You want them softer than normal- basically until they have no bite left to them. Drain and rinse with cold water.

In a blender, combine remaining ingredients. Process until very smooth, letting the blender run for almost a minute, scraping down the sides as necessary. Add water as needed so that it is blending easily.

Place chickpeas and tahini sauce in a food processor and blend until completely smooth. This may take a few minutes. Again, add water as necessary to reach the right consistency. Taste and adjust with additional salt and pepper. Serve garnished with a drizzle of olive oil and sesame seeds (and chive blossoms if they are in season!)

Dabbling in Naturally Dyed Eggs

I've spied many gorgeous shots of naturally dyed Easter eggs over the past few years, and today I decided to give a go. Unfortunately, I didn't exactly plan for the project, so I had to work with the ingredients I had on hand.

Using this Martha Steward article as a jumping off point, I read through the instructions and raided my fridge and pantry. I came up with a plump red radish, a large red onion, several yellow onions, and a jar of turmeric. In an ideal world I would have had red cabbage too, but alas, no dice.

Important to note: I also lacked white eggs. I had farm fresh eggs, which meant most were varying levels of brown. I picked the lightest four and marched on.

I wanted to try both the cold dip and hot boil methods, so I hard-boiled two eggs and kept two fresh.

Here are the steps I followed:

Combine 4 cups of water, 2 tablespoons of white vinegar and a teaspoon of salt. Split in to two small pots.

To one pot, I added the peels of a red and yellow onion (the first few layers) as well as a chopped radish. This was my red/purple pot.

To the other pot, I added 1 1/2 tablespoons of turmeric powder. This was my yellow/gold pot.

Bring each to a boil and simmer for 15 minutes, so that liquid is now saturated with color.

Add one fresh egg to each pot, and continue to cook for 30 minutes, rotating eggs every 5 minutes or so if they are not covered by liquid (mine were not).

Turn off heat, remove eggs to two separate mugs and strain liquid over each. For some reason, I had much more yellow dye than purple, so I was only able to add a hard boiled egg to the yellow mug. Let sit for an additional hour.

Remove eggs, gently wipe with a towel, and let dry. Voila! Mine were far from perfect- particularly the hot boil ones, but that made them kind of interesting too. The speckling reminded me to the bird eggs you find in a nest.

Next year, I am going to plan ahead, start with whiter eggs, experiment with some different colors (red cabbage is suppose to turn them blue) and maybe stick with the cold dip method for more even coverage. I'd probably start with more liquid too- do a double batch, instead of being so stingy.

Overall, a fun project, if you aren't too attached to perfect results. I think it would be really interesting to do with school age kids who could hypothesize about about the colors (some are surprising) and experiment on their own.

Relax. Eat Well.

Avocado Egg Salad

To be honest, egg salad was never a food I enjoyed much, I think mostly because of it's reputation towards spoilage due to the thick mayonnaise that surrounds it. But somehow my interest was piqued when I came across the idea of replacing the mayo with mashed avocado. I love the combination of egg and avocado- a few slices almost always grace my breakfast bowls. So I gave it a go, and now I am hooked.

The egg salad stores well and is the perfect snack or light meal with a few cucumber slices or on a bed of spinach. Of course, it pairs with toasty bread beautifully as well, if you are more inclined to sandwich structures.

It took me awhile to perfect my hardboiled egg, but I think I have finally figured out the tricks. The first is to use eggs that are not fresh from the coop- ideally a week or two old. The second (and I think most important) is to use an ice bath after the eggs have cooked. I am not one for finicky cooking techniques such as ice baths, but this step is non-negotiable in this recipe. It results in shells that peel off effortlessly and makes the process a breeze.

Avocado Egg Salad

Serves 2-3

Ingredients
3 eggs

1 avocado
1 tsp. dijon mustard
1/4 tsp paprika
1/4-1/2 tsp. salt
1/8 tsp. black pepper
2 scallions, minced

1 cucumber

Directions

Place eggs in a small saucepan. Cover with cold water, cover and bring water to a simmer over medium-high heat. Once simmering, turn off heat and let sit, covered, for 15 minutes. In the meantime, prepare a bowl of ice cold water. Drain eggs and transfer to ice bath for another 15 minutes before peeling. Chop roughly.

Mash avocado, with mustard, paprika, salt and pepper. Place in a bowl and toss with chopped eggs and minced scallions. Serve immediately or chill in refrigerator.

To serve, spread on to sliced cucumber, or if preferred, toasted bread. Sprinkle with an extra garnish of paprika.

Relax. Eat Well.

Tempeh Meatballs

These meatballs are one of my favorite ways to use tempeh- a fermented soybean cake rich in protein, fiber and iron. As a fermented product, the soy in tempeh is partly "pre-digested", making it is easier for us to digest and assimilate. It is also much less refined than tofu (another soy product), making it my preferred whole-food vegetarian protein source.

The entire recipe is put together in the food processor, making it a cinch to throw together on a week night.

My daughter likes to snack on them on their own- I like them with spaghetti squash or as part of a Thanksgiving feast. The flavors fit right in!

Tempeh Meatballs
Serves 4

Ingredients

8 oz. package tempeh, cubed
1 tbs. fresh rosemary, minced
1 tbs. fresh thyme leaves, minced
¼ cup brown rice flour
3 tbs. olive oil
1 ½ tbs. tamari
1/4 tsp. chili flakes, optional
1 tbs. maple syrup

Directions

Preheat oven to 375 degrees.

In large food processor, pulse tempeh until crumbled. Add fresh herbs, rice flour, olive oil, tamari, chili flakes and maple syrup and pulse until well processed and beginning to form a ball. Taste, and adjust with additional salt and pepper flakes if desired.

Roll mixture into 12 meatballs and place on a parchment paper lined baking sheet. Bake for 10 minutes, rotate and roll over and continue for another 10 minutes, or until golden brown.

Pinto Bean and Vegetable Tamale Pie

I've been making tamale pies for some time, they are such a quick and easy twist on a traditional tamale, with a larger emphasis on the filling than the dough that surrounds it. They are easy to make in bigger batches, to freeze the extra portions, or serve to a crowd. 

Masa harina is a very finely ground cornmeal treated with limestone. It is the key to authentic tamale and tortilla dough- you should be able to find it at most well stocked natural food stores.

Feel free to vary the vegetables according to the season, just don't forget the ripe avocado and fresh cilantro for the top.

Pinto Bean and Vegetable Tamale Pie
Serves 4-6

Ingredients

1 tbs. coconut oil
1 medium onion, diced
2 cloves garlic, minced
1 medium yam, diced
1 tsp. cumin
½ tsp. dried oregano
1 red bell pepper, diced
2 ears corn, or 1 cup frozen, kernels removed
1/4 tsp. chipotle powder
1 tbs. tamari
1 ½ cups pinto beans, or one can
salt and pepper to taste

2 cups masa harina
1 tsp. baking powder
1-2 cups water or vegetable stock
2 tbs. olive oil

1 cup shredded cheddar or pepper jack, optional

Directions

Heat oil in a large skillet over medium heat. Add onion and sauté until translucent. Add garlic and yam, stir and cover. Cook for 15 minutes or until yam is soft, adding a tablespoon of water as needed to prevent sticking and stirring occasionally. When yam is soft, add red pepper, cumin, oregano and corn, cook 5 minutes. Add chipotle powder, tamari, beans and 1/4 cup water to skillet, continuing to cook until the ingredients have come together and the liquid has evaporated. Remove from heat.

Preheat oven to 375.

In a large bowl, combine masa harina and baking powder. Stir in 1 cup of water or stock and olive oil. You should have a firm but slightly tacky dough. If it seems too dry, add more water/stock as needed.

Transfer bean and sweet potato mixture into a small baking 9x9 baking pan. Spread masa dough in an even layer to cover. Top with grated cheese, if using.

Bake for 25-30 minutes, or until masa is firm to the touch and cheese is beginning to brown.

Relax. Eat Well.

Thai Almond Noodles

This has been a staple dish in my kitchen for quite awhile now. I've given out the recipe enough times that I figured it deserves a space on the blog. 

I'm not a huge Italian pasta fan personally, but I can get down with some Asian noodle preparations.  This one features almond butter as the thickening ingredient for the sauce, along with a nice dose of spicy ginger, garlic and galangal. 

                                     

For those of you unfamiliar with galangal, it is a Thai root, with a pungent and spicy flavor profile. I'll admit, it is not super common to most kitchens, but it is worth seeking out. For Vermonters, I find my fresh galangal in the produce section of City Market in Burlington. It is not always in stock, but when it is, I buy a very large chunk or two and store them in the freezer for later use. When you are ready to use it, let it sit out for a few minutes and use a microplane to shave some off. If you are stuck without, just omit it in this recipe and amp up the ginger, or maybe throw in a stalk of lemongrass or two. 

Using vegetables cut into "noodle" shapes helps bulk up this dish without relying too heavily on the starchy pasta, while boosting the nutrition. I used the julienne blade on my OXO mandoline, but you can also use a spiralizer or one of these great hand-held julienne peelers- they do the job well.

To amp up the protein, I added Oven-Fried Turmeric Tofu, which pairs really well with this dish, and just adds to the rainbow effect. Optional, but nice. 

Thai Almond Noodles

Serves 8

Ingredients

12 oz. pasta- regular or gluten-free (I used fettuccine)
1 small yam, julienned
1 cucumber, julienned
1 red pepper, thinly sliced into long strips
1 scallion, thinly sliced
1/2 cup roasted and salted almonds or peanuts

Optional: Turmeric Tofu

Sauce:
1/3 cup fresh lime juice or brown rice vinegar
1 1/2 tablespoons fresh ginger
3 tablespoons tamari
4 tablespoons almond butter
1 1/2 tablespoons honey
1/4 teaspoon chili flakes
3 garlic cloves, minced
1 tsp. fresh galangal (optional)

Directions

Place a medium pot of water over high heat and bring to a boil. Prep yams by julienning into long strips. When boiling, add pasta and set timer for recommended cook time, minus 5 minutes. When timer sounds, add julienned yam and cook for an additional 5 minutes. Remove from heat and drain, rinsing with cold water.

Add drained noodles/yam to a large bowl, along with julienned cucumber and sliced red pepper.

To make the sauce, place all sauce ingredients (lime/vinegar through galangal) in high-powered blender and blend until smooth.

Add sauce to noodle bowl and toss to coat. Place in serving dish and top with sliced scallions and roasted peanuts/almonds. If feeling ambitious, serve with Turmeric Tofu.

Relax. Eat Well.

Sage and Cranberry Cornbread Stuffing

Phew, I made it before Thanksgiving. I'm telling you- this decreasing daylight thang is really messing with my game! Since we all know camera flash/artificial light and food photography don't get along, it has been challenging to find a time to photograph my food while I am actually cooking! Thus the reason for the string of breakfast recipes as of late. Hopefully this one will break the trend.

OK, so who doesn't like a good 8 ingredient recipe for the holidays? This one is beyond easy, especially if you have some leftover cornbread, as I did, from a pre-holiday Friendsgiving.

The cornbread I used was nice- I included a link to it in the recipe below. If I made it again to enjoy on its own, I would amp up the sweetness with 2 extra tablespoona of honey, and throw in an additional 1/2 teaspoon or so of salt. But I have to say, for the stuffing, it was pretty near perfect. It is gluten-free as well, which helps when feeding a crowd of diverse eaters.

Thanks to the chickens, these eggs were beyond fresh and so golden they were almost orange. Those chickies are definitely on the list of things I am thankful for this year.

You can use either fresh or dried cranberries here- the dried ones will add a touch more sweetness, and the fresh will give you a burst of tang. I did a combo, and really enjoyed what each had to offer.

This is certainly a more indulgent recipe, given the amount of butter, but with high quality ingredients it can certainly still fit into a healthy meal. Tis the season, right?!? Using fresh cranberries boosts the antioxidant load, particularly in the form of manganese and vitamin C.

Luckily my gorgeous little sister stopped by just in time to do a little last-minute modeling with the cornbread. On Saturday she leaves for a big move out to California, so this week has been a bittersweet goodbye.

Whether this dish graces your Thanksgiving table or makes it's way into the week of leftovers, I'll feel nothing but honored to be part of your holiday celebration.

Sage and Cranberry Cornbread Stuffing
Serves 6
Adapted from Claire Robinson of the Food Network

Ingredients

5 tbs. cultured butter, salted, divided
1 large yellow onion, chopped
12 or so sage leaves, fresh or dried
5 cups cornbread (I used this recipe, with honey instead of sugar)
2 large eggs, beaten
2 tbs. dried cranberries or 1/4 cup fresh (or both!)
3/4 tsp. salt
1/4 tsp fresh cracked pepper
1/2 cup water

Directions

Preheat oven to 375 degrees.

In a large saute pan, melt 2 tbs. of butter over medium heat. Add chopped onions, and cook, stirring often, until soft and beginning to brown. Remove into large bowl.

Heat remaining butter in the same pan over low-medium heat, until beginning to brown and separate. Add sage and let sizzle. Remove from heat.

Cut cornbread into cubes and add to the large bowl with onions, along with beaten eggs, salt, pepper and cranberries. Drizzle with browned sage butter and toss to coat. If more moisture is needed, add 1/2 cup of water to the butter pan to deglaze. Add, 1 tablespoon at a time, tossing in between, until stuffing is soft but not wet.

Butter a 8x8 pan, and fill with stuffing. Bake for 20 minutes, rotate and continue to cook for an additional 20 minutes. Remove from oven and let cool slightly before serving.

Relax. Eat Well.

Fiddleheads Cuisine Kitchen Tour and Open-Faced Egg Sandwich

This week I thought I would give you a behind the scenes tour of the backstage of Fiddleheads Cuisine: the KITCHEN.

My trusty camera, while perfect for the up close food art I normally practice, is less apt at capturing wide angle shots of larger spaces. So you will have to be happy with the details- my favorite nooks and cranny's, worn wood from daily chopping, and colorful accents that warm the space. Hopefully you'll enjoy piecing it all together in your head- or be inspired to come visit for a cooking class soon, to see it all in action.

I love old wood, repurposed and salvaged finds, white mixed with brights, and a touch of industrial.

A cobblers shelf holds my catering platters, evening wine, a touch of living green, and last season's garlic harvest.

I tried not to clean up too much before taking these shots- instead opting to show you a glimpse of my lived-in kitchen: aprons stained with chocolate, wood turmeric-yellow from last week's curry, chalk faded and smudged from wet hands.

The way light catches the glass, feeds the succulents on the windowsill and brings me out of my dream-state each morning over a mug of coffee.

And because I have never left you without a recipe to share, I'll end this post with a glimpse at today's lunch. Nothing fancy or time-consuming, just simple flavors and fresh ingredients. I wasn't feeling particularly vegan or gluten-free today, so I assembled a few of my favorite ingredients and threw them together, open-face style: eggs from the backyard, kale from there too, creamy avocado, chèvre, whisper-thin red onion and a half of my favorite bagel, Myer's Montreal Spice. Made in Burlington, these bagels are wood-fired, doughy but small and slathered thick with peppery spices and herbs.

Open-Faced Egg Sandwich

Serves 1

Ingredients

1/2 a bagel- my favorite is Myer's Montreal Spice

1 tsp. butter

1 farm-fresh egg

a handful of kale, chopped

Sea Salt

1/2 oz chèvre

1/4 of an avocado, sliced thinly

a few uber-thin slivers of red onion

Directions

Set your bagel half to toast. Heat a cast-iron pan over medium heat, with a teaspoon of butter. When hot enough to sizzle when spritzed with water, add kale and cracked egg. Sprinkle with a touch of sea salt. Cover and let cook for a few minutes. Flip egg (breaking yolk if desired) and stirring kale. Continue to cook until egg is done and kale is beginning to crisp. Add chèvre to kale and stir to incorporate.

To assemble sandwich, top toasted bagel with the egg, then chevre-spiked kale and finish with onion slivers and sliced avocado.

Relax. Eat Well.

Green Eggs and Yam

I view breakfast as my chance to start it all off right. A lot rides on this meal, and I take it seriously. I'm only sort of kidding- I find that if I somehow miss breakfast, I tend to over-snack and if I eat something too sweet or full of white flour, sugar cravings plague my day.

There are a few things I aim to include in my morning spread. Not every meal includes them all, but hopefully at least one or two. Here goes:

Greens- preferably hearty (think kale and spinach). Brain food.
Turmeric- for a morning antioxidant boost.
Flax (or hemp/chia)- to get in those pesky little Omega-3's.
Protein- usually in the form of eggs or raw nuts. Thanks chickies!
Fiber- to fill up that fasting belly!

Today's meal has the hearty greens, protein and fiber thang goin' on.

The chickies say "hi" It was a bit grey out for their taste today, but they're troopers and are enjoying a free-range recess.

Fair warning: If your kale is anything like mine right now, it might have some freeloading' caterpillars hanging on tight. Extra protein? (Ew, no. For me, this means quadruple washing those buggers until there is no chance one remains).

I've been trying to take a bit more time composing my visuals lately. It is actually a lot of fun. The downside? My blog meals usually end up a bit cooler than intended by the time I sit down to eat. The upside? They look so pretty on my plate! Other things I have noticed: breakfast posts usually involve a few more cups of coffee than normal. I mean, it has to be steaming right? Today I had four. Oops.

Green Eggs and Yam
Serves 1

Ingredients
1 tbs. butter (or oil), divided
1/2 a small yam, about 1/4 cup sliced
1 large kale leaf
1 tbs. guacamole, or smashed avocado with a pinch of salt, dash of lime and smidge of minced garlic
1 farm fresh egg
1/8-1/4 tsp. salt
favorite hot sauce (I made this Creamy Chipotle Sauce, which I am kind of obsessed with)

Directions

Melt 1/2 tbs. butter over medium heat in a large frying pan. Wash yam and slice into 1/2 inch slices. It is important to keep these slices thin, so they can cook fairly quickly.

When pan is hot enough to sizzle when spritzed with water, add yam circles. Leave to cook for 10 minutes, or until beginning to brown. Flip and cook until tender, another 5-10 minutes. Remove from pan, set aside and sprinkle with salt.

Wash kale well, remove stem, and chop finely. Turn up heat, add kale and stir-fry until wilted. If you spread it out thinly and let it cook for a few minutes untouched, it will begin to crisp on the edges, which is how I like it. Add 1/8 tsp salt and guacamole and stir to incorporate. Push to the side of the pan. Add remaining 1/2 tbs. butter to the clean half of the pan, crack egg and cook as desired (I like mine over medium).

To serve, plate guaca-kale, egg and sweet potato slices, drizzled with your favorite hot sauce and season to taste with salt and freshly ground pepper.

Relax. Eat Well.