I’ve made mention that if I were to ever open a cafe, it would serve breakfast and lunch. These are the meals I enjoy most and the meals I feel I could endlessly create. I also love updating classic breakfast recipes to fit within a seasonal mold. During the winter months, I’m drawn to sunchokes. A subtle, earthy flavor works well in dishes that traditionally would showcase potatoes. So, I made a sunchoke hash.
If you’ve ever had a conversation about sunchokes, most likely it revolves around the unpleasant side effects of this tuber. It’s true, sunchokes can cause gas issues. Not every sunchoke has the same effects and not everyone has the issue. I’ve found I have very little issue. However, if you’re unsure, there seems to be a way to reduce the inulin (which causes the issues).
Of course, if you’re really unsure about trying sunchokes, you can swap them out for potatoes or sweet potatoes.
Vinegar, what to swap
I’m typically a citrus-acid kind of person but when I remember, I like to pull out a vinegar. The acidity in this dish is needed. Without it, the overall flavor is bland. Not even salt can save it. However, don’t go out and buy champagne vinegar just for this recipe. Try swapping a bit of lemon juice or even apple cider vinegar.
Tarragon (don’t skip)
After the vinegar, the next important ingredient in this recipe is the tarragon. I don’t even really want to give you a substitution because I want everyone to eat this recipe with the tarragon. However, I know it’s not as readily available. Also, the licorice flavor isn’t everyone’s favorite. Swap out the tarragon for thyme or rosemary- both would work well with the sunchoke hash.
Sunchoke Hash: Serving
Finally, if you’re looking for how to serve this sunchoke hash, I recommend breakfast. Pair it with eggs or a tofu scramble- an excellent vegan choice. This hash would also make good filling for a frittata or quiche.
An easy, vegan hash featuring cooked sunchokes, carrots, and chickpeas. Paired with tarragon for a fresh, cool-weather flavor.
½ pound sunchokes, cleaned and
¼ pound carrots
1 tablespoon olive oil
1 cup cooked chickpeas (drained and rinsed if using canned)
2 to 3 garlic cloves, minced
½ teaspoon sea salt
4 teaspoons champagne vinegar
3 tablespoons fresh minced tarragon
Scrambled eggs or tofu, for serving
Prep the sunchokes and carrots. Give both a good wash and cut into ¼” sized pieces. If you feel the need to peel both, you can. However, I rarely peel- scrubbing gets the job done.
Heat a medium skillet over medium heat. Add the olive oil followed by the carrots and sunchokes. Saute, stirring occasionally, until both are starting to brown and are tender, 8 to 12 minutes (will depend on the size of your dice/heat source).
Stir in the chickpeas and continue to cook for another few minutes, until the chickpeas are warm and starting to brown. Add the garlic and salt, cooking for another minute more.
Finally, turn off the heat and add in the vinegar and tarragon. Give the pan a good stir and you’re ready to serve, Serve this by itself or with scrambled eggs or tofu.
If you’re unsure about sunchokes, it’s alright. Swap them for potatoes or sweet potatoes.
I did not like tomatoes as a child. My mom grew tomatoes in our garden and I always turned up my nose at them. What a missed opportunity to enjoy something so delicious! As an adult with my own garden, I was excited to grow a big harvest this summer. Unfortunately, both tomato plants died before they produced any fruit! If you’re lucky enough to have a homegrown bounty of fresh tomatoes still warm from the summer sun, I beg you to make this marinated tomato and avocado salad.
In fact, I beg you to make this marinated tomato and avocado salad even if you don’t have a vegetable garden. That is, unless you’ve discovered this recipe in the dead of winter and all you can find are bland greenhouse tomatoes. In that case, bookmark this page and come back in summer when tomatoes have the absolute best flavor. I used pearl tomatoes on the vine for this recipe because they’re the perfect bite size when sliced into quarters. Feel free to use whatever tomatoes you have on hand!
This marinated tomato and avocado salad is a fantastic summer recipe whether you’re barbecuing at home or headed out for a picnic. The tomatoes can chill in the fridge while you prep the rest of your feast, making this a really simple recipe to prepare if you’re in charge of multiple dishes. Dice and add the avocado just before serving for the best results.
While incredibly fresh and delicious on its own, there are many ways you can bulk up this marinated tomato and avocado salad if you need to feed a crowd. Try adding cooked quinoa, couscous, or farro. Or, turn it into a pasta salad by adding cooked and cooled shells or penne. I have big plans to spread this salad on crusty bread for a bruschetta-inspired appetizer.
1 or 2 ripe avocados, diced (depending on your preference and the size of your avocados)
⅓ cup cilantro, chopped
Quarter the pearl tomatoes and place them in a large bowl. Peel the red onion and cut it in half from tip to root. Place the flat part of the onion on your cutting board and carefully slice it into thin half moons. Add the onion to the bowl with the tomatoes.
Combine the chopped garlic, lime juice, olive oil, agave, salt, and black pepper in a small bowl and stir to combine. The marinade should be salty, tangy, and just a tad sweet – adjust the ingredients until balanced.
Pour the marinade over the sliced tomatoes and onion and gently toss to coat. Marinate the tomatoes in the refrigerator for at least 30 minutes.
Just before serving, drain any excess liquid from the tomatoes. Tip: if you’re serving this salad with cooked quinoa, couscous, or pasta, reserve the marinade for extra dressing. Transfer the marinated tomatoes and onions to a serving platter and add the diced avocado. Top with chopped cilantro and serve fresh.