- Gluten-free
Asparagus-Potato Hash with Goat Cheese and Eggs
Crispy potatoes sautéed with tender asparagus and topped with perfectly cooked eggs. A hearty, wholesome hash that’s simple, satisfying, and perfect any time of day.
Instructions
Heat the oil in a large pot over medium-high heat. Add the garlic, onion, carrot, red bell pepper, sweet potato, and green chiles, and sauté 5 to 7 minutes, stirring frequently.
Stir in the chili powder, cumin, oregano, garlic powder, paprika, cayenne, salt, and pepper, and cook about 30 seconds.
Add the crushed tomatoes, broth or water, black beans, kidney beans, and corn. Bring to a boil, then reduce heat and simmer 30 to 45 minutes, until thickened and the flavors meld. Taste and adjust seasoning.
Garnish as desired. Makes about 6 servings.
- Gluten-free
Bacon Egg Cups
Classic breakfast in individual bacon cups! There are a couple extra steps but so worth it and can be made ahead for easy grab and go! There's an easy option too!
Baked Spicy Barbecue Chicken Wings
- Gluten-free
Baked Spicy Barbecue Chicken Wings
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