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Eggs

Eggs Simmered in Fresh Summer Sauce

Eggs Simmered in Fresh Summer Sauce

One of my favorite dishes this time of year is a fresh sauce filled with all of the garden’s golden ingredients. Summer sauce always tastes a little sweeter, with herbs that cut through the acidity with a touch more confidence, and veggies that add texture you just can’t find in supermarket sauces. It’s comfort meets clean eating at its best.

Eggs Simmered in Fresh Summer Sauce

Summer sauce needn’t be a recipe reserved solely for pasta, and in fact, I find sometimes I prefer it elsewhere. Like on sautéed and buttered zucchini noodles or a crusty slice of sourdough scattered with feta and basil.

Yet, used to simmer fresh-from-the-farm eggs undoubtedly ranks at the top of my preferential usage list. This is a breakfast – and sometimes lunch and dinner – I will reach for whenever the ingredients present themselves.

Luckily, it’s August, so that means this is showing up in my skillet quite often.

Eggs Simmered in Fresh Summer Sauce

This particular version is similar to a shakshouka, but with the inclusion of some extra garden power from grated zucchini. That being said, it’s not quite as delicate and sweet as traditional shakshouka, but it’s certainly as fresh and possibly slightly more flavorful. Feel free to vary it given the veggies you might have on hand. I’ve also kept this version on the chunky side, but you could certainly give it a pulse in the blender or food processor to go saucier. If you have super fresh/local ingredients though, I might advise against this.

Eggs Simmered in Fresh Summer Sauce

Be sure to keep an eye on the eggs once you crack them in. They can go from an over-easy yolk to a solid state in a flash as they near that final finishing point.

When they do get to that resting state you love, remove your eggs and sauce from the heat and plate it on up. I like to add blue corn tortilla chips for a nice texture and color contrast, sometimes crunching the chips straight on top of my eggs. You could also pair this with your favorite bread to sop up all the juices.

Cheers to doing summer breakfast right.

Eggs Simmered in Fresh Summer Sauce

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Eggs Simmered in Summer Tomato Sauce

Eggs Simmered in Tomato Sauce

Every time pasta’s in the picture, I’m asking my noodles to move over and make a little more room for the tomatoes in the bowl. I like to keep things saucy, and my linguine on its toes.

That being said, there’s rarely a ton of marinara leftover. However, when summer comes, I make my own, and I make sure that there’s plenty to spare. I chop all the tomatoes I have, onions, garlic, and sometimes a few other veggies, like eggplant, peppers, zucchini and summer squash. Then I add basil, thyme, oregano, extra virgin olive oil, salt and pepper. It all gets paired with a slow simmer that yields a sauce that could easily be eaten by the spoon.

The result is also often a gallon full of red in and out of the pot on my stove. There will most definitely be room for leftovers, and recipes like this too.

Eggs Simmered in Summer Tomato Sauce

When you’ve got leftover sauce and no noodles to claim it, cracking a few eggs in it is a great way to go. It creates a light meal that goes perfectly with a side of crusty toast. I recommend going with a chunky sauce, one that almost errs more on the side of ratatouille than marinara. The extra veggies will add a nice platform for the eggs. If you’ve got a hot pepper, throw it in too. A spicy sauce with Parmesan topped eggs may have you saying goodbye to pasta all together.

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Summer Veggie Breakfast Tacos

Summer Veggie Breakfast Tacos

No, I’m not sick of tomato sandwiches yet. However, I did want to start whipping up some new recipes again. With so much fresh produce in my fridge, it was bound to happen. Creativity strikes when variety is abundant, happily attained through the perks of working at a farmer’s market.

I wasn’t too sure how I’d feel about crawling out of bed before 7 a.m. every Saturday morning to sell vegetables. Bags of summer squash and ears of corn later, the foodie in me has decided the weekly weekend gig is totally worth it. Saturday mornings spent working bring Sunday morning breakfasts. Delicious ones at that.

This past Sunday, that meant these breakfast tacos, filled with buttery yellow squash, vine-ripened tomatoes and sweet corn. Worth it, don’t you agree?

Summer Squash

I love summer because the days the season brings along are rarely ever dull. There are always new ingredients to to be experimented with for wrapping into tacos. There are always new swimming excursions to be found. There is always outdoor fun to be had. My favorite kind, for sure.

Lately I’ve been doing plenty of pool jumping, lots of jacket-less night time bike riding, and occasional ice cream eating. Summer has been treating me well. I wish it’d never leave. Perhaps, one day, my future career path will lead me to an endless warm locale. That certainly wouldn’t be a bad job perk either.

Anyway, I leave you with these Summer Veggie Breakfast Tacos. Although these make a perfect Sunday, late morning meal, they’d also serve as breakfast-for-dinner that can be pulled together quickly any night of the week. Perhaps make them now, and then repeat once the weekend rolls around.

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Quinoa Omelet Cakes + Giveaway

Quinoa Omelet Cakes

I like cake. Carrot cake. Pancakes. Chocolate molten cake. Quinoa cakes. My ideal diet would include the whole gamut of cakes, the birthday kind excluded.

I’ve had some serious misfortune lately, including a run-in with a Philadelphia tow truck company and a stolen wallet. That first one made me cry. The second incident made me realize life can be hard, but if you just roll with it, then it doesn’t have to feel that way. Having the “things happen for a reason” mentality allows you to avoid a lot of tears. Seriously. Although, I’m still not really sure what life was trying to tell me with that tow truck disaster. I digress…

Quinoa Omelet Cakes

Anyway, my life as of lately could use a little cake. Unfortunately, after having a huge chunk taken out of my bank account and then becoming wallet-less, I’ve put myself on a food budget. But, that doesn’t mean cake can’t be eaten. On the bright side, I have a stockpile of grains that could probably last me for the next six months. You know, just in case I ever wanted to become the whole grain version of Aladdin.

Using up some ingredients already on hand, this egg and quinoa “cake” was born. Eggs are my go-to for whipping up a quick, and as of lately, cheap, lunch for one. Quinoa cooks relatively quickly too. Although, any leftovers of the grain work perfectly in this recipe. Feel free to experiment with different cheeses, such as a combo of 1/2 parm and 1/2 cheddar.

When life tries to get you down, this is likely the better cake-for-lunch solution. Trust me, I love my share of icing-topped cake too. But when does sugary cake every truly make you feel better?

What will make you feel better, aside from these cakes, is winning a giveaway! MorningStar Farms recently launched a brand new Mediterranean Chickpea Burger. They are collaborating with me to give one lucky reader the opportunity to try the new burger — for free! A few other complimentary goodies will come with the winning ticket as well. Just follow the steps below to enter.

How to enter: 

(Leave a separate comment per entry. Each separate comment will give you one entry in the contest.)

This contest closes on **June 16, 2013 at 8:00pm EST**

1) Leave a comment on this post telling me your favorite kind of cake, and why.
2) Leave a comment on this post telling me if you’ve had MorningStar’s new chickpea burger yet.
3) Become a fan of F-F-F on Facebook
4) Follow me on Twitter
5) Link this giveaway on one of your blog posts and let me know that you did.
6) Tweet a variation of this on Twitter:@GraceDickinson is giving away free Mediterranean Chickpea Burgers, the latest from @MorningStrFarms – at FoodFitnessFreshAir.com.

One winner will be chosen at random by random.org.

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Tomato Spinach Skillet Eggs

Eat light, eat right. That’s the motto I strive to abide by the week before every holiday feast.

With the presence of more casseroles, desserts and traditions than one girl’s body could ever need, I like to prepare in advance. Unfortunately, this is NOT always an easy task.

My kitchen’s been under a persistent state of production since Monday in preparation for Thanksgiving. And I’m not even hosting the feast. I will, however, be bringing two dishes to the table, a large basket of biscuits included.

It’s these buttery biscuits that are negating my motto. Never in my life have I made biscuits (the horror of this statement!). This, of course, means I must taste each batch as they come out of the oven, hours after dinner’s been served.

Like a cookie, one flaky biscuit leads to two, and before I know it, I’m not doing so hot with the whole eat light goal for the week. Oh well. Biscuits are worth it, especially when sampling two different varieties. Somehow, I’ve convinced myself 6:30 AM runs are worth it, too. No doubt, those will be the life and death of me.

Anyway, when constant cooking and cleaning is going down in the kitchen, simple, one-pot meals like these are essential. This one’s healthy, too, so you can feel good about eating this for any meal during the days leading up to, or following, a hearty holiday meal. Eat light, eat right, eat this. Little mess included.

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