When we go out for weekend brunch, I usually end up ordering what some may consider the least exciting breakfast: eggs and potatoes. I have a love of all things potatoes which has manifested into a few different potato/egg recipes. For example, this pesto potato skillet and this smoked paprika egg bake to name a couple. However, for root vegetable month, I decided to add an underused ingredient: turnips. The slight bite from the turnips works well with the regular potatoes. Plus, it’s the perfect companion for the dill and tarragon in this root vegetable hash.
I love cooked zucchini when done well. Grill it, roast it, or sauté it- there’s so many options. However, I often forget how great zucchini is raw, especially with herbs in a fresh summer recipe. These zucchini summer rolls really show this well. The zucchini is left in strips that are tossed in a wonderful [...]