I’ve been debating on when to start posting recipes again after the hurricane. On one hand it seems insensitive to continue to do so while people are literally homeless in my city, trying to figure out their next step. But on the other hand, it feels like I’m abandoning my creative outlet and love for sharing and communicating with food. So, I came to a compromise with myself. I’m going to continue posting recipes, but they will lean heavily towards self care and self love in this stressful and difficult time. And if you’re in Houston and completely annoyed by these posts because you don’t have access to a kitchen, leave me a comment or send me an e-mail and I will literally bring home-cooked food to you.
As we near the end of summer and fall starts to tease that our temperatures may eventually dip out of the 90s, I begin to crave more substance in my meals. I rely more on cooked foods and less on raw foods while hardy herbs like sage and rosemary creep back onto my plate. Consider this hash a sort of transitional summer to fall dish. It takes advantage of beautiful, sweet summer peppers but hints at fall with comforting potatoes and sage. Potatoes (and all other root veg) are a great grounding food for times of stress and anxiety, plus they are a good source of potassium, vitamin C, and vitamin B-6. Though this hash makes a great breakfast (or breakfast taco filling), it can be enjoyed for any meal. You can find the recipe over on the Loam Agronomics blog.