When I’m in a hurry to get something — anything — in my belly, I grab some cooked protein (e.g. Slow Cooker Kalua Pig) and top it with a potent flavor booster, like spicy pineapple salsa. This sweet, crunchy, spicy, sour, and juicy condiment elevates everything you spoon it on. Plus, it keeps for a few days in the fridge. Emergency flavor booster + emergency protein = happy mommy.
Here’s what to gather to make 2 cups:
- 1½ cups (340 grams) diced pineapple
- 1 Persian cucumber, peeled, diced and seeds removed
- 1 jalapeño pepper, diced (remove ribs and seeds if you can’t stand the heat)
- ¼ cup diced red onion
- ¼ cup minced cilantro
- 2 tablespoons extra virgin olive oil
- Juice from 1 lime
- Kosher salt
- Freshly ground black pepper
Here’s how to make it:
Combine everything in a bowl and season to taste with salt and pepper.
What? You want to see the step-by-step photos and play-by-play color commentary? Then keep reading after the jump…
This morning I wanted something a little different for breakfast so I made myself a spinach and shallot frittata.
Here’s all you’ll need:
- 2 eggs
- 1-2 cups of frozen spinach
- 1 small shallot
- 1-2 tablespoons butter
- salt and pepper
First, I nuked about 2 cups of frozen spinach in the microwave for 1 minute to defrost it. While the spinach was in the microwave, I minced up a small shallot and started sauteing it in our small cast iron skillet with some butter on medium heat. Then, I beat two eggs with salt and pepper and added the spinach from the microwave (which I had squeezed all the liquid out of) and stirred it around. I added the egg/spinach mixture to the softened shallots and made sure the shallots were distributed throughout. Then I lowered the heat to medium low to let the frittata set on one side before flipping over and letting it cook through. If I had more than 2 eggs, I would’ve set the skillet in a hot oven to finish cooking.
I plated the frittata and topped it with my two favorite condiments: guacamole and Primavera salsa.
This tasty breakfast can be whipped up in around 5 minutes — as long as you have the staples in your fridge/freezer.
The things I had on hand:
- leftover sous vide chicken breast
- frozen organic broccoli
- Primavera Organic Roasted Tomato Chipotle Salsa
- Wholly Guacamole (from Costco)
- Clover organic sour cream
I dumped about 2 cups of frozen broccoli in a microwave safe bowl, covered it in plastic wrap, and nuked it for 1.5 minutes. Then, I shredded some chicken breast. When the broccoli was finished cooking, I topped it with the cold chicken breast and spooned over some salsa, guacamole, and sour cream. It’s that easy.
You can change up the protein (e.g. chicken, meatballs, beef, pork, etc.), frozen veg, or salsa. However, Primavera’s salsa is AWESOME. Seek it out if you live in the San Francisco Bay Area.