Crispy Purple Potatoes with Fresh Oregano + Crumbled Egg

Ingredients:
6-8 small purple potatoes, thinly sliced [measures out to about 4 cups]
2 shallots, thinly sliced
1 farm fresh hard boiled egg, chopped
2 tablespoons extra virgin olive oil [or other preferred vegetable oil]
2 tablespoons red wine vinegar
fresh oregano, about 1 tablespoon chopped
pinch of crushed red pepper flakes, optional
sea salt
course ground pepper

Scrub your potatoes well, slice them thinly with an extra sharp knife or mandolin slicer. Place them in a bowl of cold water for about 30 minutes. The water will draw out some of the potato's starch and they'll cook up crispier. In a large saute pan heat the olive oil over medium-low. Spread the potatoes as evenly as you can and cook until browned on one side. Now add the vinegar, shallots, crushed red pepper flakes, sea salt and pepper. Flip the potatoes over to crisp the other side.

After both sides are crispy brown and the potatoes are heated through top them with the fresh oregano and chopped egg. The warm crispy potatoes are the perfect compliment to the cold chopped egg. Try topping this dish with a fresh hunk of goat cheese [not pictured] it's unbelievably delicious! And, if you're into a vegan option, just eliminate the egg altogether. Friends, if you can't find purple potatoes in a store or farmers' market near you, get creative and keep it nutrient packed, try sweet potatoes instead!

LIVING SIMPLY GLUTEN FREE

Leek Fritters

 Recipe Courtesy of Cavemen Gourmet.

 

 

Ingredients

-4 large leeks
-1/2 cup almond flour
-2 pastured eggs
-1/2 tablespoon minced garlic
-sea salt
-pepper

Directions

-Chop the leeks coarsely – I cut mine in 1/4 inch pieces.  Place in a medium size bowl and rinse under cold water.  I find that there’s a lot of hidden dirt in the leeks after I cut them so a quick rinse is necessary unless you like eating mud.

-Place the washed leeks in a pot of boiling water and cook for 5 minutes until tender.  Drain and set aside.  Once the leeks have cooled a bit, hand mix the leeks with almond flour, eggs, garlic, salt and pepper. Form small patties and arrange on a tray to fry.

-In a large skillet, heat olive oil and pan fry until golden (usually 2-3 minutes on each side).  Serve hot or at room temperature.

Green Eggs and Ham

 Today's recipe comes from The Food Lover's Primal Palate and features kale! This pesto is a great stand in for the original when you've got lots of kale but no basil!

Kale Pesto

Ingredients:
-2 cups kale, de-veined
-1/3 cup pine nuts (walnuts or almonds would be great, less expensive replacements)
-1 Tbsp lemon zest
-1/2 cup extra virgin olive oil
-1/2 tsp salt
-1/2 lemon juice

Directions:

-In a food processor, pulse kale leaves and pine nuts.

-Add in garlic and continue to pulse.

-While the mixture is processing, slowly add in olive oil.

-Add in salt and pepper to taste.

-Continue to blend until all ingredients are evenly blended

Eggs and Ham

 Ingredients:

-2 pastured eggs

-3 slices of Irish bacon (ham style bacon)

-1 tablespoons of Kerrygold Pure Irish grass fed butter

-Black pepper to taste

Process:

-Heat butter in a skillet over medium heat. 

-Crack eggs in to skillet, sprinkle with black pepper, and cook on low until whites are cooked through.

-In another skillet, fry bacon on medium heat until crispy.

-Plate eggs over bacon, drizzle with kale pesto, and garnish with avocado slices.