North 7th & Bedford

Having a backyard has always been important to Spencer and I. We love hosting, having a little sanctuary and being able to enjoy a meal outside.

This holiday weekend we decided to stay home and make a delicious brunch together. On the menu:

Sweet Italian Sausage & Cherry Tomato Frittata
Paprika Potato Medley
Arugula, Beet and Parmesan Salad

Sweet Italian Pork Sausage & Cherry Tomato Frittata (serves 4)

• 2 Sweet Italian Pork Sausages
• 4 Eggs
• 4 Egg Whites
• 1 tbsp of Half & Half
• 1 cup of Cherry Tomatoes
• 1/4 cup of fresh Basil
• 1/2 cup of finely grated Parmesan
• Salt and Pepper to taste

1. Preheat the oven to 350 degrees F.
2. In a small frying pan cook sausages (remove casing) until they are nice and brown.  Make sure to crumble with a wooden spoon.
3. While sausage is cooking, crack 4 eggs and 4 egg whites into a bowl. Add 1 tbs of half and half and beat for a few minutes.
4. Add fresh basil, grated parmesan and salt and pepper to eggs and mix well. Set aside.
5. Slice cherry tomatoes in half and place in a greased 9″ x 7″ pan.
6. Drain grease from sausage and add crumbled sausage to pan.
7. Pour egg mixture in pan and bake for 40 minutes.

Paprika Potato Medley (serves 4)

• 1 lbs of mixed Potatoes (I like to use Trader Joe’s gold, red, purple “Potato Medley”)
• 1/4 cup of Olive Oil
• 1 tbsp of Sea Salt
• 1 tsp of Paprika
• 1 tsp of Garlic powder
• 1 tsp of fresh ground Pepper

1. Preheat the oven to 400 degrees F.
2. Cut the potatoes in quarters and place in a bowl with cold water. Soak for about 15-20 minutes. You can soak overnight to get crispier potatoes
3. Dry potatoes and place in a bowl with the olive oil, salt, pepper, and paprika; toss until the potatoes are well coated.
4. Transfer potatoes to a sheet pan and spread out into 1 layer.
5. Roast in the oven for 45 minutes or until browned and crisp.

Arugula, Beet and Parmesan Salad (serves 4)

• 4 cups Arugula
• 2 tbsp Olive Oil
• 1 tsp Sea Salt
• 1 cup Beets
• 2 tbsp Lemon juice
• 1/4 cup grated Parmesan

1. Place Arugula in a large bowl and mix in olive oil, sea salt, and lemon juice.
2. Top with beets and parmesan.

When it comes to sea salt I like to use Sal de Ibiza. You can find it here and add to your own dishes!