Breakfast of Champions - PB & Sriracha Toast

This recipe was so mind blowing that I decided to start a new section of my blog devoted to breakfast. I've actually become quite preoccupied in general by healthy and fantastic breakfasts so this is the natural progression. It sounds crazy but the salty, sweet and spicy flavors make the ultimate start to a perfect day!

1. Toast whole wheat bread and top with peanut butter - my go to is Justin's.

2. Top with a squirt of lime, chopped scallions, jalapenos and cilantro.

3. Drizzle with Sriracha. Thank me later.

Sunday Supper - Crispy Shallot Salad with Pt. Reyes Blue and Cinnamon Pecans

This salad was a combination of two recipes. I couldn't decide which one to make so I stuck them together with amazing results. The best part is there is so much flavor in this salad you don't need dressing - just a squirt of lemon, a splash of olive oil and a sprinkle of some flaky salt.

1. Wash your favorite green mix - make sure you select one with some peppery arugula or watercress to balance flavors.

2. Add some crumbled Pt. Reyes blue cheese, cinnamon pecans, and half a cubed avocado. Make sure you don't add too much cheese and nuts or your salad will be super fatty. I used about 1 oz of cheese and 1/4 cup nuts.

3. Fry shallot slices in oil until brown and crispy. Add a squirt of lemon, splash of olive oil and sprinkle of salt.

Sunday Supper - Save-Your-Life Garlic Soup

This is the the first recipe I tried from David Tanis' One Good Dish and it was delicious. It's super quick, requires few ingredients and tastes like it has simmered all day. Add a poached egg or whisk one into the broth to make it creamy. 

1. Thinly slice 2 heads of garlic and add to warmed olive oil. Add 12 sage leaves and cook until fragrant without browning. 

2. Season with salt and pepper and add 6 cups of chicken broth. Cook for 15 minutes. 

3. Poach an egg in the broth and place on top of a slice of bread in a bowl. Sprinkle chopped parsley and top with broth. 

Sunday Supper - Fish Tacos

This pic was actually from New Year's Day with the lovely Emma. She had come to SF for my birthday and we wanted something tasty that would also soak up the damage from New Year's Eve. This did the trick. It was what I like to call freshly indulgent. It would be awesome for dinner parties or backyard BBQ.

1. Preheat oven to 200. Wrap corn tortillas in a clean kitchen towel and place in the oven to warm.

2. Sprinkle both sides of 1 lb of fresh (NOT FROZEN) Tilapia fillets with 1 tbsp chipotle chili powder and 1 tbsp salt. In a large frying pan heat vegetable oil. Arrange the fillets in the pan and cook without disturbing for 2 minutes on each side.

3. Serve with lime wedges, fresh cilantro, shredded kale, salsa, guac and jalapeno/lime sour cream.