Monday, August 18, 2014

Heavenly Hash & Tapenade Toast (Meatless Monday)

I called the hash "heavenly" as some of the vegetables were from my garden and most of the rest was from local gardens.  The recipe is from Cooking Light.  Here's what went into mine:

Heavenly Hash & Poached Egg
(Serves 2)

2 small New Potatoes
Boil until fork easily enters potato but still slightly firm.  Drain, cook and peel.  Cut into thin 1 inch long strips.

1/2 cup fresh Green Beans, cooked and cut into 2 inch pieces.

1/2 small Yellow Squash, diced
1/2 small Green Summer Squash, diced
6 Grape Tomatoes, quartered   

2 Spring Onions, diced
1 Garlic Clove, minced
1 tsp. Olive Oil
Saute onion and garlic in olive oil.  Add potatoes and squash.  Cook a few minutes.  Then stir in other vegetables.  Add spices:

1 tsp. Herbes de Povence
1 Tbsp. Fresh Parsley

Keep hot while poaching eggs.

2 Eggs
Heat water in a small skillet to simmer.  Add 1/2 tsp. White Vinegar.  Add eggs, one at a time.  Simmer until white is set. 

Serve egg over a bowl of hash.

Tapenade Toast
(Serves 2)

1 Garlic Clove
1 tsp. Canola Oil
1 Tbsp. Almonds
6 Kalamata Olives
1/2 cup Spring Mix
1 Mini Green Pepper
Chop in food processor.  Spread on top of

2 Slices Multigrain Bread
Broil in toaster oven 6 minutes.  Serve with bowl of hash and egg.

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