Category Archives: eggs

Blake’s Hashable Salad


Tonight while we were watching House I made a really killer salad. Really, it’s a salad for a small army, country or more likely, family.

I break lots of rules all the time when it comes to salad. I put fruit in salad, I put dried fruit in salad, I put bread items in salad, I put fish in salad–I even will put noodles in my salad. Needless to say these salads are not meant for someone who is trying to fit herself into an Oscar dress, but for the gal who just enjoys really delicious food, good for the heart, the mind and the taste buds!

This salad would make a wonderful brunch salad because it’s literally sprinkled with a hash (not quite hash brown, not quite boring potato). It also has some very fresh ingredients like shrimp, cheese and garlic from the farmer’s market (but special Green Garlic from Knoll Farms pictured below–they look like green onions).

This is a salad that is a full meal, not an appetizer. This salad will fill up your kitchen patrons 100%.

In real life the colors of the salad pop–the photo doesn’t do it justice.

For this very eclectic salad you will need to start by visiting your local farmer’s market (or wherever you can get the freshest locally grown produce). Hopefully these ingredients are native to your area.

I always tell you this but I will say it again. You don’t need every ingredient for this salad. Make it your own! I generally just use what looks good in the kitchen. The one thing I will tell you is, get to your local Farmer’s Market. It’s worth it!

Ingredients For Blake’s Hashable Salad:

1. Multi-colored small potatoes (round)
2. Bread (can be a little stale) note-I used black bread for this recipe, but any loaf will do
3. Mixed lettuce (mustard greens mixed with arugula and other blends are optimal)
4. One egg
5. Goat cheese (optional)
6. Green garlic (optional) note. You can use regular garlic (minced, and mixed with some green onions for a similar look/effect).
7. Olive oil
8. Balsamic vinegar (black)
9. About 12 shrimp or more depending
10. Cocktail sauce (I like mine hot with horse-radish yum)
11. Some nuts/trail mix. I like the wasabi mix from trader joe’s which has wasabi peas, dried fruit and assorted nuts.
12. lemon
13. salt/pepper
14. Any herbs and spices you think would make your salad flavorful. I used Smoked Apple Salt, Herbs of Provence Salt, & Coriander.
15. Fromage blanc goat cheese. (I love Cowgirl Creamery)!

Again–don’t freak out. You don’t need 15 ingredients. I just tend to experiment and play with what’s in my cupboard :0] And with everything in life, especially cooking, failure is important–so you learn what flavors go well together and what don’t.

And despite my extensive list of ingredients I always encourage you to KIS. Keep It Simple.


1. Skin and mince garlic and simmer in olive oil (I used a cast iron pan–the best for potato hash).
2. Chop potatoes into very mini pieces.
3. Preheat oven to 350 degrees (mini oven is preferred).
3. Stir potatoes until browned on all sides and somewhat soft. Sprinkle with salt and pepper.
4. Chop day old bread into bite size pieces and dress with a nominal amount of olive oil and put into pan.
5. Pour 1/3 cup of Wasabi Trail Mix into Pan.
6. Put cast iron into oven to bake.
7. If frozen, thaw shrimp in bowl of warm water. Let soak.
8. Clean and chop Green Garlic. If possible chop into tiny tiny pieces or chop in your food processor.
9. Put egg in boiling water.

Stir frying or baking nuts are a wonderful way to bring out the oils and the flavors of the nuts. They add a lot of umph to your dish.

10. Mix together three tablespoons of Fromage Blanc cheese with green onion and blend in food processor (I used my blender–not recommended).
11. Pat down shrimp and drizzle lemon over shrimp.
12. Take somewhat hard egg, cut in half using some of the egg whites in the salad and half the egg in the center of the salad.
13. Put dollop (or three) of cocktail sauce in the center of the plate.
14. Put dollop (or three) of Fromage Blanc in the center of the plate on top of the cocktail sauce.
15. Place half your perfect egg on top of those two creamy condiments.
16. Arrange the salad leafs around the periphery of the sauces and
17. For dressing I usually do a simple mix of olive oil and balsamic vinegar (black) along with lemon juice salt and pepper.

(note make sure your potatos have enough salt. I know I’m not your doctor–for those of you who need to go easy on the salt–go easy on the salt :-]

Crispy homemade croutons baked in a drop of olive oil are delicious

My mom raised us on funky salads. They are delicious and as a kid I ate salad every single night. And I wouldn’t have it any other way. If I could name one “Barefoot Contessa” of salads, it would be my mom, my inspiration for this dish.

Mouth Watering Frittata with Turkey Bacon, Corn Bread and Cherry Strawberry Preserves


I don’t generally toot my own horn, but this late night dinner was absolutely flavor-packed, delectable and fiery.

I made Egg Frittata with apple smoked turkey bacon and corn bread. This meal was very easy to make, absolutely delicious, and a perfect ‘breakfast inspired’ dinner. The hardest part of this meal is heading to your local farmer’s market to pick up these ingredients.

I went to the Farmer’s market this morning and purchased a ton of veggies, produce and some interesting curiosities. I know it’s a schlep to get to your local market, and generally you should bring cash, but I cannot express how much BETTER the food tastes when you get it fresh and local. It’s no joke.

watch in 1080 HD if you can (right corner of your window)

Tonight’s meal was simple, but you will need a few tools.


1. 5 eggs
2. 1/2 cup egg beaters
3. white cheddar cheese
4. skim milk
5. pepper/salt
6. Sweet roasted pepper flakes
7. Apple smoked salt

8.Italian Parsley
9. Chard
10. Mustard Greens
11. Turkey bacon
12. Tomatoes
13. Shiitake mushrooms
14. Half a yam
15. Preserves
16. Trader Joe’s cornbread mix

Two Jars pictured above purchased from All Star Organics.

White Cheddar Cheese purchased at the Embarcadero Farmer’s Market. You will only need about 1/7 of the package for the entire Frittata. On the right you see shiitake mushrooms, chard, italian parsley and yams.


1. Chop the garlic and the rest of your veggies and transfer to a cast iron pan (round and good size)—>(don’t forget to skin the yams and chop into very bite-size pieces).
2. Carmelize it in a pan with a tablespoon or two of olive oil.
3. Add your chopped onions to the garlic & olive oil and simmer.
4. Add the rest of the chopped veggies, stir around and multi-task by pre-heating the oven to 360 degrees.
5. Add all herbs including Italian Parsley, Sweet Pepper Flakes, Salt and Pepper.
6. After sauteing veggies pour your mixture of 5 eggs, skim milk (with salt and pepper) into the pan on medium heat.
7. Add a generous amount of cheese to the top equally distributed (not too generous–but generous enough).
8. Let sit for over medium heat until transferring the frittata into the oven (smaller ovens are better because they heat up faster and cook faster).
9. Let bake for about 20 minutes or until top is somewhat hardened (not too hard) and browned. Let cool.

For Bacon and Cornbread please scroll down–>

Pictured Above is Frittata Before

Turkey Bacon is a delicious and flavorful source of protein. Trader Joe’s sells wonderful lean uncured Turkey Bacon (not the peppered one since you are flavoring it yourself).


1. Spray olive oil (we want this spray because there are far less calories as opposed to the olive oil in the first dish).
2. Five pieces of turkey bacon (low fat).
3. Smoked apple salt.


1. Brown bacon on both sides.
2. After somewhat browned (not burned but dark/crispy) put into the oven with the frittata to keep warm and crispy.
3. When removing from the oven pad down with paper towel to remove excess oil.

Pictured on the left are the cherry strawberry fruit preserves I bought at the Farmer’s Market today directly from the farmer (Strawberry Cherry). On the right is my cheat product. I made cornbread from a box (shhh).

Corn Bread. Corn bread is delicious–it’s a little sweet and grainy–and as far as I am concerned there is no reason you can’t eat it for dinner along with your other breakfast inspired ingredients. I made my corn bread the night before and you might want to do this too since there is a lot going on in this meal (in the oven). Plus this is very easy to make!


Box of Corn Bread from Trader Joe’s (we are cheating….but it’s ok!)

1. Two eggs
2. 3/4 cup apple sauce
3. 1/4 cup skim milk


1. Dump packet into a large bowl along with eggs, apple sauce (replacing requested vegetable oil) and milk.
2. Stir with immersion blender until consistency is smooth and thick and there are no traces of the powdery corn bread mix.
3. Spray a medium sized rectangular or square pan.
4. Put into the oven at 350 degrees until browned.
5. Remove after between 20 and 40 minutes and allow to cool.

Frittata (After)

You see I topped the corn bread with a dollop of the preserves. I also chopped fresh tomato and added some salt to the top. The Frittata when you take it out of the oven should look somewhat like a pie–with a crisper periphery.  You can use your spatula to serve the Frittata.


Simple Farmer’s Lunch


Some Thursdays–you just need a little breather away from the computer.

Today was one of those days so  Jacob and I took a stroll in the San Francisco sunshine to the Farmers market.

Lucky for us the Embarcadero market is open Tuesdays, Thursdays and Saturdays–>Weekends are the busiest days so if you can sneak out on a weekday–I recommended you do so.

When we came home from the market–we live at the top of two steep streets we have to climb–we were famished. I wanted to make us something quick and flavorful. Since I’m not a fan of food rules, I made us breakfast for lunch.

I made Jacob a closed-face sandwich, and myself an open faced sandwich (I don’t need two pieces of bread to feel satisfied–one piece of  is just perfect).

This sandwich is super easy to prepare–it’s the fresh ingredients that make it…”off the hook.” AKA yummy.

We picked up some really fresh herbs at the farmer’s market including mint, oregano, basil, cilantro and rosemary. (If I could re-do the Paul Simon song–“Parsley, Sage, Rosemary & Thyme…” I would change some of his staple herbs…)

We also picked up mustard greens–these are a great sandwich lettuce because they have a really sharp kick to them. You can also cook them like kale in a pan.

I’m not a fan of diet bread–so for this dish I suggest you get good hearty whole wheat bread–sourdough is wonderful as well and low on the glycemix index–if you are counting.


1 free range egg
fat free feta cheese
mustard (yellow or aoli)
herbs–basil/rosemary/cilantro if you can
salt/pepper (pinch)
pan spray (I like Trader Joe’s Olive Oil spray)
1/2 lemon
1 piece bread (whole wheat or sourdough)

This lunch is really easy to throw together. The hardest part is just frying the egg (not so hard right?) ;-]

Spray the pan and sprinkle in a judicious amount of basil, cilantro and rosemary (the fresher, the better). I also squeezed half a lemon into the pan for a fresh and delicious twist.

Crack the egg into the pan-heat is on medium–and fry the egg. If you like your egg more sunny-side up (drippy) you don’t need to turn the egg to fry both sides. Add the fat free feta (a drizzle).

Add all ingredients together on a piece of toasted whole wheat bread.

And enjoy!