Leisurely, Lovely Breakfast

My teacher husband goes back to school Monday (!), so we're savoring these last few lazy summer mornings. This breakfast dish is beautiful, tasty, and just what we need in our bellies to swim right past the lunch hour.

Ingredients
Butter (or Butter Grapeseed Oil*)
Some vidalia onion, chopped
Red Pepper (I used roasted, which made it really sweet tasting)
Hand full of greens, coarsely chopped
3-4 eggs, beaten (I used 1 per person)
Sea salt and freshly ground black pepper
Fresh basil, chopped
Feta cheese


Directions

1. NOTE: This works best in a non-stick skillet.
2. Warm butter/oil over medium heat and add onion. Stir quickly and reduce heat so that the onion simmers, but doesn't burn.
3. While onion simmers, prepare remaining ingredients. Add salt and pepper to eggs.
4. If red pepper is raw add and cook with onion 3-4 minutes until tender, then add greens and cook until bright green.
5. Pour eggs over veggies and distribute evenly.
6. Cook on medium/medium-low heat until egg is firm.
7. Check egg bottom to be sure it's not burning. If eggs cook too quickly on bottom, scramble the whole skillet. If possible, refrain from scrambling and cook until "pie" is solid.
8. Cut into slices, top with basil and feta, and enjoy a grand start to your day!

*Email here to order.

Orange and Blue Salad

Take a few carrots, wash them, cut the ends off, and grate them in a food processor (or coarsely chop).
Put them in a bowl.
Add some fresh, washed blueberries until the proportions look right.
Drizzle with Zesty Lemon Grapeseed Oil* and mix until well coated.
Season with sea salt and (a generous amount of) freshly ground black pepper.
Toss again.
Taste and see if seasoning needs adjusting.
Adjust as necessary.
Top with roasted, salted sunflower seeds.
Sing the Auburn fight song as you enjoy!

*Email here to order this summer must have!

Zebra Legs (aka Super Summer Snack)

The summer schedule is catching up with me. Let me re-phrase: the lack of a schedule this summer has tagged me. With traveling, holidays, birthdays, and no-childcare days the eating at our house has been fast and loose--cut up some veggies, open a can of beans, throw it together with some oil and vinegar and call it dinner.

Thankfully, we caught a slight respite while vacationing with friends for the 4th. We took, consumed, and brought home enough food to feed all 6 of us for a month. We ate well and were introduced to the greatest, kid friendliest, yummiest summer year round snack ever.

Take a banana and cut it in half long ways (we had big bananas to start with so we cut them in half short ways, too). Spread Nutella or dark-chocolate-peanut butter on one side and top with remaining side. Wrap in plastic wrap and put it in the freezer. Freeze an hour or two or preferably overnight (if you can stand to wait).

We nicknamed them zebra legs, which the kids thought was hilarious. At 11am this morning my 4 year old son said , "I'm hot. I think I need a zebra leg to cool me off."

Guess who thought the name was hilarious then?