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
SIMPLE INGREDIENTS
- 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)
SIMPLE STEPS
- 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…
Brunch…
Final Brunch Sweet Potato Tomato Saute Plating…
Rustic…
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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