What I Made – Week 22

A belated post for Week 22!

Famous breakfast hash! We crisp sausage in a cast iron skillet, then cook onions in the same pan, then set aside sausage and onions and cook potatoes in the skillet. Everything is added back in, and 4 holes are made for the eggs. It’s all cooked under the broiler until the eggs are just set, then dusted with paprika and topped with cheese and sliced green onions.

Personal mizuna-topped pizzas, with tomato sauce, mozzarella, and salami. And yes, I burnt the crust broiling the mizuna… this was a new gluten free crust that I picked up on clearance at the store and I wasn’t a huge fan.

Chicken salad with crispy chickpeas and roasted carrots. I used vegan herbed cheese this time but it would be good with feta or goat cheese too.

Chicken piccata with roasted radishes. The blank space on the plate was for the roasted potatoes I forgot to include for this photo!

What I Got – Week 22

Clockwise from left: Bartlett Pears, Poblano Peppers, Green Acorn Squash, Red Leaf Lettuce, Green Cabbage, Green Mizuna (spiky greens under the cabbage) another head of Red Leaf Lettuce, Yukon Gold Potatoes, Ginger, Red Okra, Red Raspberries, Red Onions