I have some very exciting news! Sam and I are engaged! Wedding planning is a huge thing. There are a million tiny decisions to make and it’s insane. The minutiae can really get to you, but I’m a secretary, so I’m definitely in my element. The important thing is that in the end, I end up married to Sam. All the other stuff doesn’t matter.
In case you’re wondering, we got engaged at the park. And my whole family knew, and we even went to lunch with them and they kept it a secret. HOW?! I’m the worst at secret keeping. And if you know me, I am a total snoop, so I didn’t think Sam could pull off a surprise, but he did. In retrospect, him wanting to go to the park when I was wearing heels was suspicious, but we pretty much go every weekend and I thought, maybe he just wants to sit. Questions you may be asking are–did I cry? Yes, but not an ugly cry. Sam thought I was onto him because I was having a good hair day. Nope. No idea. I was supposed to blog about this recipe last weekend, but I was distracted by the engagement, so I hope I get a pass.
We made this summer vegetable hash together and it was incredible! It’s a great way to use up some back of the fridge leftovers since you can use pretty much any vegetables. Or you could go to the farmers market and pick up some seasonal veggies. I had some leftover arugula and some sundried tomatoes in the fridge, so I whizzed up a pistou! (Basically a french version of pesto with no nuts). Crack some eggs in your skillet, broil, and boom, you have brunch!
I recommend separating the egg whites and yolks and putting in the egg whites first and then the yolks for one minute at the end or they’ll overcook and you won’t have a runny egg. Sad.
SUMMER VEGETABLE HASH WITH ARUGULA PISTOU
3 eggs (whites and yolk separated)
1 red bell pepper
1 yellow summer squash
2 handfuls of arugula
1/4 cup olive oil
2 sundried tomatoes in oil
1/4 cup parmesan cheese, grated
1 clove garlic
a handful of basil
salt and pepper to taste
Preheat the oven to 400 F. Dice the onion. Dice the potato into 1/2 inch cubes. Heat a large nonstick skillet over med-high. Add a drizzle of olive oil to the pan. Saute the onion and potato in the pan until onion is translucent and the potato browns slightly. Transfer to a large baking sheet and place in the preheated oven for about 10 minutes or until the potatoes are fork tender.
To make the pistou: add the arugula, basil, garlic, sundried tomatoes, parmesan and juice of half the lemon to a food processor. Add a pinch of salt and pepper. Turn on the food processor and while it’s running, add the olive oil. Set aside.
Dice the bell pepper. To cut the zucchini into half moons, cut the ends off the zucchini then cut it long ways. Place the halves on the cutting board flat side down then cut into quarter inch slices. Do the same with the summer squash.
Heat a cast iron skillet or other oven safe pan over medium high heat, and a little olive oil. Add the vegetables and saute for about 5-10 minutes or until the vegetables are soft and the squash is slightly browned. Turn off the heat. Remove the potatoes from the oven and add to the vegetable mixture. Turn on the broiler in the oven and move the oven rack to about 6 inches from the top of the oven. Put the egg whites into the pan over the vegetables. Place the pan in the oven on the top rack for about 2-3 minutes until the egg whites turn white. Open the oven, put the reserved yolks on the eggwhites and return to the broiler for one minute. Remove from the oven.
Drizzle the top with pistou and serve hot.