Tag Archives: Savory Breakfast

Winter Hash

I admit it’s taken me a while to figure out how awesome hash is, though it might be more accurate to say it’s taken me a while to realize I make hash a lot. Over this past winter the New York Times has brought up hash more times than I can count, and even gone […]

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Polenta & Black Lentils | Parsley Salsa | Candied Citrus Slices

Polenta & Black Lentils | Parsley Salsa | Candied Citrus Slices Recently Mark Bittman wrote about savory breakfasts as part of his quest to shift diets from meat, fat, and sugar heavy foods to fresh vegetables, grains, and legumes.  Patrick got extremly excited about the idea, especially since we had just made a bunch of […]

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