arugula

Just Hashing It Out

~ Carly Chillmon ~ Leave a comment

swp plate

Usually, I don’t get too creative with breakfast during the week. Who has time? Well, some mornings you make time because you wake up and are craving eggs. And I can’t just cook eggs. I need to make an omelet, a scramble, or in today’s case, a hash. I often wish for a “breakfast fairy” that magically makes me a hot and fresh breakfast masterpiece. Yes, there’s a lot of amazing delivery services available in San Francisco. Sadly, breakfast delivery isn’t a reality between the hours of 7am-9am. (If you know of a place, please let me know.) While I wait for my wish to come true, I head to the kitchen and make my own hot and fresh breakfast masterpiece.

Sweet Potato Hash with Arugula and Bacon

Prep time 5-10 minutes, Cook time 15-20 minutes

Serves 2-3 people

Ingredients

swpingredients

  • 1 tablespoon olive oil
  • 2-3 strips of bacon, chopped (I just use kitchen shears to cut bite-size pieces)
  • 1 large sweet potato, medium-diced
  • 1 cup arugula, torn into bite-size pieces
  • 5 eggs, beaten
  • sea salt
  • black pepper

Directions

Preheat a large skillet over medium high heat. Add chopped bacon and olive oil and cook for 2-3 minutes. Next, mix in sweet potato and cook for 8-10 minutes, stirring occasionally. Fold in eggs and cook for 2-3 minutes, stirring constantly. Stir in arugula and cook until wilted, approximately 1 minute. Remove from heat. Add a few grinds of salt and pepper to taste. Serve and start your day off right. Mmmm breakfast!

swptri

Orecchiette Pasta With Tuna And Arugula

~ Carly Chillmon ~ 1 Comment

FullSizeRender[3]

I love pasta. It’s my go-to comfort food. Today was a long day so I wanted to whip up something that was fresh and easy. It also helps that it’s delicious. It’s a great dish for a spring day when you are dreaming of summer. In August, I’ll be going to Italy so this recipe is the stuff of dreams for me.

Ingredients (Serves 2-3, Cooking Time 15-20 minutes)

  • 1/2 pound of Orecchiette pasta (De Cecco, please)
  • 6.7oz jar of Tuna Ventresca
  • 1 lemon (zest and juice)
  • 1/2 cup of arugula (roughly chopped)
  • 4 scallions (medium chopped)
  • 1 clove garlic (minced)
  • 1/4 cup of olive oil, plus 1 tablespoon
  • 1/2 tablespoon garlic infused olive oil
  • salt
  • pepper
  • 1 teaspoon red pepper flakes (optional)

Directions

Bring 4-quart pot of water to a boil. Add 2 teaspoons of salt and add pasta. Cook to al dente (11-13 minutes).

While pasta is cooking, add tuna, olive oil, garlic, lemon zest and juice, scallions, and red pepper flakes to a medium-sized mixing bowl. When pasta is finished cooking, take 2 ladlefuls of pasta water and add to mixing bowl. Drain the rest. In a new serving bowl, mix together cooked pasta, arugula, garlic infused olive oil, and the rest of the ingredients. Salt and pepper to taste.

I like to serve this dish with a quick and easy Caprese salad. Get a bowl and and layer basil leaves, sliced tomatoes, and sliced fresh mozzarella. Drizzle with olive oil and balsamic vinegar. (I’m currently obsessed with fig balsamic vinegar.) Sprinkle with sea salt and freshly ground pepper.

FullSizeRender[2]