Just in time for St. Patrick's Day: a nutrient-packed spinach smoothie that hits the sweet spot, thanks to fresh pear and coconut water. With a bright note of mint and some creamy avocado, it's a refreshing way to start the morning.
When assembling this breakfast sandwich, think about putting the fried egg on the top half of the roll, then flipping it over onto the rest of the sandwich. That way, when the yolk breaks, it dresses the brussels sprouts and pancetta, not just the bread.
The eye-catching nature of red flannel hash belies its sturdily economical roots as the way to use up vegetables leftover from a New England boiled dinner. Beets are the key ingredient, and we added pastrami to give smoke and savor to the sweet root vegetables.
Chard leaves turn rich and tender when cooked; here, the mild stems provide a vivid topping. To ensure that the phyllo dough does not become dry and brittle, thaw it completely in the refrigerator; keep it covered with a towel as you work.