Whitney + Sam

Veggie friends,

How’s it? What a week it has been since last week’s down pour! The mountains are green and it was even warm on Saturday. It’s just so great. Speaking of Saturday, I had the ultimate pleasure of going over to Whitney and Sam’s house for breakfast. For those of you that aren’t familiar with Whitney and Sam these guys are super RAD. They have been getting a farm box since the beginning, 4+ years ago. They used to pick up at The Farm Cart in Carp which was my stomping grounds. They would always be about the last ones to come and pick up their farm box. And at this point I was usually tired, needed to EAT and ready to go home. And honestly seeing these guys would make me so stoked. They’d crack jokes, tell me what they were going to make for dinner and usually try and help me pack up. Although, I’d never let them. Partially because Whitney always had the coolest shoes on and I never wanted her to get dirty. Hence why I called them ‘the trendy couple’ after a few months.

I showed up to their super tiny studio Saturday morning to see what they make for breakfast on the weekend. They LOVE breakfast. They said it’s their jam. Whitney and Sam usually add a ton of add ons to their box so I was curious what the heck they do with it! Since I have two young kids and we basically eat breakfast at 5:39 am every day I was excited to have such a special breakfast at a normal adult time. Can anyone relate?

They were making a Veggie Breakfast Bake with a Peanut Salsa. What a combo! When I arrived to their house they start prepping the veggies and cooked things as needed. They preferred to cook everything separately so things didn’t end up mushing together and because of different cook times. First they cooked they cooked the potatoes (in duck fat if I might add). Then they roasted the cauliflower, seared the broccolini, cooked the onions, and the spinach & mushrooms. When everything was finished they assembled the pan with the potatoes on the bottom and then they divided the veggies. Eggs were cracked on top and the whole pan was broiled. It was fabulous. Whitney busted out some fancy cheese and served it with one of our ripe Fuerte avos. We had a conversation about how soft Fuertes are and although they are nowhere as good as haas we’re just happy to have local avos over the winter! We sat outside in their backyard and it was really wonderful. And hey peanut sauce on eggs is genius. Why isn’t this a thing yet? Thank you Whitney and Sam for having me over!

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Veggie Breakfast Bake:

Feed 4-6


1 pound potatoes

1 teaspoon each: salt, onion salt, cumin, garlic powder

1 onion

Few stalks/heads broccolini

1 head small cauliflower

6 ounces crimini mushrooms

a couple handfuls of spinach

6-8 eggs

cooking oil

1 ripe avocado, cheddar cheese (for serving)

Cut potatoes into bite sizes cubes and toss in salt, onion salt, cumin, garlic powder, whatever strikes your fancy

Heat oil in (oven safe for later) frying pan, then add potatoes stirring occasionally to avoid burning but allow potatoes to crisp

Slice onion, heat second frying pan with oil, cook onions on low to caramelize stirring often, when done, set onions aside

Meanwhile chop brocollini, cauliflower or whatever veggies are on hand and roast in the oven for 20 minutes at 400 stirring partway through

Wash and dry spinach, chop mushrooms. Saute mushrooms and spinach in previous onion pan. Add oil if necessary 

Arrange potatoes in an even layer, top with roasted and sauteed veggies. 

Crack desired amount of eggs directly into dish

Broil (oven safe) frying pan for a few minutes until egg whites are set and eggs cooked to desired done-ness

Serve and top with avocado slices, sliced cheddar cheese and peanut salsa. 

Peanut Salsa:


5 dried chile de arbol

1 dried chipotle 

1/4 cup unsalted peanuts

1.5 teaspoons sesame seeds

1/4 onion

2 garlic cloves

1/2 cup water

1/2 teaspoon apple cider vinegar

1/4 teaspoon salt

cooking oil

Lightly toast chilies to soften then de-stem and de-seed. Roughly chop  

Chop onions and garlic 

Heat oil in pan, add onion and garlic and saute until tender 

Add peanuts and sesame seeds to pan, cook for a few minutes then add chilies

Remove pan from heat and let cool slightly then add contents to blender with remaining ingredients and blend until smooth (ish)

Taste and add salt as needed

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remember! fuerte avocados ripen GREEN and they ripen FAST!

Beet Recipes