Fried Egg, Avocado, & Spinach Tortilla Sandwich

Fried Egg & Avocado Sandwich

I think of a recipe as something that requires measurements and specific amounts of this and that, but since this sandwich is absolved from all of that fussiness, I guess you would actually call it a non-recipe.   I list below about how much of each component I use for reference  but the beauty of this non-recipe is that  you can use as much of each ingredient that you think looks good.  

Fried Egg & Avocado Tortilla Sandwich

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Tomato Bacon Jam with Caramelized Onions & Thyme

Tomato Bacon Jam

Tomato.  Bacon.  Jam.  Tomato Bacon Jam.  TomatoBaconJam!  I have a hard time not getting pretty excited about any food that involves bacon.  That being said, I get that tomato bacon jam sounds a little weird.  Tomato jam alone sounds strange, but bacon jam?  With onions?  Weird, perhaps.  Delicious, absolutely.  If you are up to your eyeballs in tomatoes, then consider taking a break from canning them, and mix up some of this jam.  Don’t be put off by the amount of bacon called for.  The recipe makes approximately two cups, which comes out to 16 2 tablespoon servings.  When you break it down, each serving has less than the equivalent of one piece of bacon.  While I try to eat healthy on a daily basis, I most definitely believe that even a healthy diet has room for a smidge of bacon!  

Tomato Bacon Jam

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Layered Brown Rice & Avocado Salad

Layered Brown Rice & Avocado Salad

The idea for this salad came from dinner that I recently had at my sister’s house.  I had traveled down with the kids for our first overnight at their new house (which is an old schoolhouse, how cool is that?!) and she made delicious Mexican rice bowls for dinner.  It was perfect because she knew how much I love Mexican flavors and my husband who may or may not have a cumin allergy (long story), was not with us, so we had ourselves a little fiesta!  There was seasoned rice and black beans, guacamole, fresh salsa, and pickled cabbage and you just piled whatever you wanted in your bowl, which of course, was everything.  I had a bowl and a half and I had to force myself to stay in my seat and not allow myself to go back for a third helping.  

Layered Brown Rice & Avocado Salad

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Roasted Beet & Quinoa Salad with Arugula Pesto

Roasted Beet & Quinoa Salad with Arugula Pesto

Arugula pesto, you are one of my new favorite things.  

Sidenote: Arugula is also known as salad rocket, garden rocket, or simply, rocket.  Doesn’t that make you laugh?  What a funny name!  Apparently this name is due to arugula’s lightning-fast growth rate.  It makes me wonder if even I, Allison of the Black Thumb, could grow it.  But then, a plant that is fast-growing doesn’t necessarily make it an easy-to-grow plant.  And by easy, I mean that the said plant has to be able to survive and thrive through drought and intrusion of weeds, aka a general neglect on the part of the gardener –>me.  

Pesto is a genius creation, don’t you think?  Basil, which can have sweet, floral undertones is way different than arugula but substituting arugula is just as good.  Instead of sweet and floral, you get grassy and peppery, which works very well with the earthiness of roasted beets.   Adding arugula pesto to some quinoa and beets makes a salad that is a fantastic combination of grains, vegetables, and nuts.  I first made this with barley instead of quinoa, and I loved it with barley too, but if you are gluten free, quinoa works just as well as is pictured here.  

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