From The Big Book of Breakfast, 2003, by Maryana Vollstedt. This can be made ahead and baked when needed, as the potatoes are pre-cooked. Potatoes should be still slightly firm, not soft, or they will not grate well. Prep time and cooking time do not include pre-cooking potatoes.
From The Big Book of Breakfast, 2003, by Maryana Vollstedt. Canned salmon can be used; drain and remove the dark parts and adjust the amount of salt. This would be great for dinner, too. Prep time includes cooking potatoes.
Inspired by and adapted from a habanero salsa recipe by Roberto Santibanez. We used this for stacked mushroom and Swiss chard enchiladas with manchego and cheddar cheeses. Use 1/4 teaspoon ground cinnamon if canela is not available.
Adapted from a Smitten Kitchen recipe. No bacon, a lighter dressing, more nutritious than one made with bagged slaw mix, quick to put together, and just as good the next day. Pepitas are pumpkin seeds.
Adapted from a recipe in "Plenty", by Yotam Ottolenghi. Will serve two as a vegetarian main course salad, or four as a side salad. A sprinkle of crumbled feta or similar cheese on top is also delicious.