Ingredient: red onion, chopped

Crown, Dairy Free, Fall, Gluten free, Heart, Low Sodium, Main, Paleo / Primal, Root, Sacral, Solar Plexus, Sugar Free, Vegan, Vegetable, Vegetarian, Winter

Root Veggie Hash and Eggs

Many root vegetables are a great substitute for potatoes. They are perfect for making hash, a breakfast dish of leftover potatoes, meats and other vegetables prepared in a skillet. Turnips, casrrots, rutsbagas, or parsnips provide a lighter hash which is easy to prepare on a lazy Sunday morning.

I like to whip up this balanced carb and protein breakfast when my CSA provides an abundance of these root vegetables. I usually leave out the meat and top the crispy hash with an egg or two, served with a side of Chulula hot sauce, Picka Pepper sauce, or Shirachi sauce.


Rice Medley and White Bean Stuffed Tomatoes

Served with sautéed chard, corn on the cob-

I had some leftover white beans (see The Whole Meal’s Slow Cooker Tuscan White Beans) that I needed to use, so I came up with this light summer meal, just as Florida’s Ruskin tomatoes were coming into season. It pairs well with Swiss chard or any other leafy green.