So I’m all about simplicity in the kitchen at the moment.
Maybe waffles with sliced strawberries and syrup.
Or farmer’s market squash sauteed in olive oil with parsley and tossed with pasta and Parmesan, served with a salad of farmer’s market lettuce, avocado, and feta.*
Or a Saturday breakfast of a an omelet filled with steamed broccoli, cherry tomatoes, and feta, toasted ciabatta, and fresh berries with yogurt and cinnamon.**
Simple is good. And yummy.
*I would have thrown in some garlic if I had any…every saute is better with garlic, in my opinion.
**I LOVE Penzey’s Vietnamese cinnamon…I’ve been spoiled by it and now it’s the only kind I buy. The yogurt is La Creme, full-fat and delicious, and the bread is from Sweetish Hill Bakery, for you Austinites who are looking for a delicious, tender, not-too-tough loaf of ciabatta.