I wanted to make her a special breakfast full of fresh and soul affirming foods. I had some gems from the Cute Gardener’s yard to share and we spent a few early morning hours walking along the beach and stopping at various stores to choose more items that I would come home to cook. I wanted the meal to be full of vitamins but also comforting tastes to warm the bones while we ate together, again on the patio, dumping the rest of that encyclopedic storage of catching up from our minds.
In the spirit of a four seasons pizza, I created a best friend worthy four garden egg plate consisting of the following:
One butternut squash, peeled, diced and tossed in one tablespoon of olive oil and sea salt and then roasted in a 400-degree oven for 25 minutes. Once done, I tossed the perfectly caramelized cubes in a tablespoon of mignonette, the vinegar and shallot coating the nuggets with a tangy and warm, apple pie-type kinship.
One leek chopped, bulb and stem in all, and sautéed in one tablespoon of olive oil till wilting and then covered with a lid for five minutes while the pieces softened and turned velvety.
A perfect pair of eggs scrambled to fluffy goodness and then sprinkled with Parmesan cheese and diced San Marzano tomatoes.
Three leaves of chopped collard greens sautéed with onions and topped with a fresh sprinkle of fresh lemon juice to brighten and punch.
Cooking for those I love is one of my greatest joys. That mixed with a healthy dose of talking and sharing, listening and giving feedback is one of the things I live to do.