I love you.
I think you’re really special and I enjoy spending time with you.
You always start my day off right.
After spending time with you, I feel ready to take on the world.
You’re so great for my confidence.
You’re also so interesting and diverse! You have so much to offer, and I really like that about you.
You can roll with savory or sweet, old school or nouvelle cuisine, and even international or home-spun American.
You’re just so open-minded.
But mostly, I love how you just let me be me.
If I want to hang out with you in my jammies and watch Lifetime, you’re totally cool. No judgment. Not even when I start crying over a Jennie Garth movie of the week.
So thanks, Breakfast. Keep up the good work.
I honestly don’t know what I’d do without you.
Home Fries In Orange Salsa
For the orange salsa:
3 large orange heirloom tomatoes, halved
2 large shallots, peeled, ends removed
4 small orange sweet peppers, stemmed
1/4 cilantro, fresh, packed
6 cloves garlic
3 tbsp. lemon juice, freshly squeezed
1 1/2 tsp. cumin, ground
For the home fries:
3 large russet potatoes, chopped into 1/2″ – 3/4″ pieces (I chose to leave the skins on – you can remove them if you prefer.)
3 tbsp. olive oil
Heat the oil in a large skillet over a medium flame. Add the potatoes, toss to coat in the oil, and cook, covered, for 10 minutes. After 10 minutes has elapsed, uncover the potatoes, stir well, and cook uncovered for 10 more minutes.
Meanwhile, place all of the ingredients for the orange salsa in the bowl of a food processor fitted with a steel blade. Process until smooth. (This recipe will yield quite a bit more than you’ll need for the home fries. You can cover, store, and reuse the salsa in another, later dish.)
Add 1 1/2 cups of the salsa to the home fries and stir the mixture well. Increase the heat to medium-high and cook for 10-15 minutes. Finished home fries will be well-coated in the cooked salsa, tender to the touch, and beginning to brown and crisp at the edges. If you prefer a crispier home fry, cook for an additional 5 minutes over a medium-high flame.
YIELD: approximately 4 servings