Nothing really feels right to write today.
I’m still digesting the weekend. I love spending time with people who understand why I care about the food the way I do. I want to share some of those thoughts with you but today is not the day. Too much fogginess. For now, you can pop over and look at the photos from the first day of the trip.
So instead I leave you with delicious breakfast tacos.
I’ve been craving breakfast tacos ever since Kimberly posted her tacos with a radish salsa. I love veggie tacos (especially these sweet potato ones.) I had an abundance of Kale and cilantro from the CSA and I’ve been learning more about different types of garnishes. If you love cilantro, try this chimichurri.
Chimichurri is originally from Argentina and reminds me of a parsley pesto. So instead, I used what I had (and it turned out delicious.) I saved the extra sauce and topped eggs the next morning but I have to think it would be delicious on so many other things!
Ps- I’m afraid with all the traversing of the country side, I didn’t fit in this week’s The Food Matter’s project. I promise I’ll be back next week! For now, check out everyone’s take on this week’s recipe.
- 1 cup kale, packed
- 1/2 cup cilantro, loose
- 1 clove garlic
- 1/4 cup onion
- 2 tablespoons olive oil
- 3 tablespoons veggie broth
- Juice and zest from one lime
- 1/4 teaspoon salt and pepper
- Everything else:
- 2 medium sweet potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon chipotle powder
- 4 eggs
- 4 corn or flour tortillas, slightly warmed
- Preheat oven to 400˚. Peel and cut sweet potatoes into 1/2" cubes. Toss with olive oil and chipotle powder. Roast until tender and just turning brown, 15-20 minutes.
- While sweet potatoes bake, combine ingredients for sauce in either a blender or food processor. Pulse until well combined.
- Prepare eggs to your favorite style (scrambled, over easy, etc.)
- Once potatoes are done, lightly heat up the tortillas and layer the sweet potatoes, egg, and chimichurri sauce.