With St. Patrick’s Day right around the corner, I wanted to create a recipe that would celebrate the Irish. I’m not a big corned beef fan, so went another direction to capitalize on some of Ireland’s more notable foods. Here is the result: A breakfast hash (or dinner for that matter), full of Yukon Gold potatoes and smoked salmon. I threw in some sweet corn for color, sweetness and texture, and some sautéed peppers for the same reason. And of course, a hash just wouldn’t be a hash without a runny fried egg on top. Hash is a dish well suited to the use of leftovers, so if you happen to have some leftover potatoes laying around, this comes together in no time. I’m not sure how this would go with an Irish Coffee, but I’m willing to give it a try.
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Quiche is kind of a lost recipe, and I’m not sure exactly why that is. For sure, it’s a rich indulgence you probably won’t want to eat every day, but there are times when it’s a perfect remedy to right what is wrong in our worlds. Here’s my attempt to make it summery, and to lighten it up quite a bit. You will notice the standard piecrust that is traditional in these matters is missing – its just not my thing and makes me feel like too big of a food sinner if I eat it. In its place is a fairly thin, savory bottom crust made of grated Parmesan cheese and panko breadcrumbs. The inside is creamy with farm fresh eggs, half&half, and more herbs than you can shake a stick at. There is also a treasure trove of roasted zucchini and sautéed peppers and green onions. I’ve thrown in enough Jarlsberg and Mozzarella cheese to add that gooey element that is necessary in these matters. Finally, there’s an herb garden pesto you can drizzle on right before you dive in that give just the right amount of fresh, lemony kick to make every element sing at the top of its lungs together. I’m diggin’ it. 
I must say that there are some things I can eat until I cannot move. This is one of them. Sweet, tart Hood Strawberries, filled with a Greek Yogurt Cheese & Strawberry Jam. Three ingredients and a little piece of heaven. How about we make some? 
Is it just me, or do you all have cravings for substantial and cheesy comfort food this time of year? This could possibly be the solution, and is so loaded with healthy vegetables that your guilt factor quotient should be quite low. Oftentimes, frittatas are started on the stovetop and finished in the oven. We aren’t doing that. The whole shebang goes into the oven, is baked until beautifully puffed and golden, and served. This frittata is chock full of roasted red potatoes, colorful peppers and scallions. And yes, there are eggs, half & half, and Provolone cheese, but the per serving amount will leave you with a clear conscience. Delicious right out of the oven, but if you want, bake it the day before, refrigerate, and bring to room temperature before serving. This makes a super easy and do-ahead breakfast or brunch dish for holiday company – or you can be like me and have it for supper on a cool fall evening. All up to you….
Did you know that the Marionberry was developed at Oregon State University? Or that it currently represents about half of the blackberries grown in Oregon? Well, now you do, and you’ll understand why when you taste these scones. Marions are sweet and tart, and a beautiful dark purple in color. Just in case you can’t lay your hands on Marions, never fear – any type of blackberry will work. This is a tender, melt in your mouth kind of scone. Know what I mean? The kind that keeps you going back for just one more..
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