by Melanie A. Albert, intuitive cooking expert, author, speaker, retreat host, Founder & CEO Experience Nutrition Group, LLC

Late last night I was craving a sweet dish and almost dreaming about all the great produce I bought at our local Downtown Phoenix Farmers Market.  Around  9 or 9:30 pm I made a quick sauté with sweet potatoes, tomatoes, and arugula.

This morning, I woke up thinking about how much I enjoyed the sweet and slightly bitter flavor combinations in the dish and that when I was a kid, my parents cooked potatoes for breakfast when we were boating on the Chesapeake Bay. So for brunch, I made another, slightly tweaked sweet potato sauté. (And, I actually ate the left-overs for an afternoon snack.)

Late Snack Mise en Place


Brunch Mise en Place



  • Organic extra virgin olive oil
  • Sweet potato, rough chopped (Crooked Sky Farm)
  • Several tomatoes, rough shopped (Abby Lee Farm)
  • Pinch sea salt
  • Fresh arugula (Blue Sky Farm)
  • Green garlic, sliced (Maya’s Farm)
  • Kalamata olives
  • Capers
  • Dehydrated tomatoes (McClendon Select)


  • Heat medium sauté pan at medium heat
  • Drizzle olive oil into the pan.
  • Once olive oil is warm, add tomatoes and cook for about 5 minutes.
  • Add pinch of sea salt.
  • Add green garlic and cook for about a minute. (Added to brunch sauté.)
  • Add sweet potatoes and sauté for about 10-12 minutes, stirring occasionally.
  • Add olives and capers and sauté for a few minutes.
  • Add arugula to pan, and drizzle with olive oil and sea salt.


  • Take a look at the saute:
  • Plate with quinoa. (Added quinoa to the morning sauté.)

Late Night…




Final Brunch Sweet Potato Tomato Saute Plating…




A final look…food art…


If you’re interested in learning more simple culinary skills with real whole foods, Melanie Albert’s cookbook, “A New View of Healthy Eating” is available.



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