Breakfast of Champions (Kale & Eggs)


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Kale, eggs, feta and fresh fruits and vegetables combine to make the breakfast of champions.

Breakfast of Champions! Kale, Eggs & Feta Cheese with Fresh Tomatoes, fruit and lemon water

Local eggs are my thang. I used to work in an office where I had fresh cage-free, local, organic eggs delivered every week or so, and people thought I was kind of crazy. I would come upstairs with this carton of eggs containing every color egg you can imagine, but I have to tell you, those eggs are tastier and probably healthier than conventional eggs, and it made me feel good to be supporting a local person. How fun would it be to raise chickens?!

Breakfast of Champions: Kale and Eggs

While I daydream about fluffy chickens and baby chicks running around my fantasy backyard garden, lets come down to reality and make this yummy breakfast. Kale & eggs. It’s yummy and healthy and will probably make you feel like a superhero champion who’s ready for the day (POW!). A few fresh flowers don’t hurt either ;)

Kale and Eggs! with fresh Farmers Market tomatoes

Kale & Feta Egg Scramble


2 eggs
Splash of milk
Freshly cracked black pepper
1 cup (packed) (or one handfull) fresh kale, chopped somewhat small
1-2 tbsp chopped red onion
1 tbsp cubed fresh feta cheese
Olive oil or butter, for the pan
Yummy things to eat with your eggs, like tomatoes or blackberries or magical oatmeal


Crack your beautiful fresh eggs into a bowl and add a splash of milk and a few cracks of black pepper. Scramble the eggs together and set aside.

Melt the butter or heat olive oil in a medium-sized skillet. Chop your red onions and add them to the butter/oil, let cook for about a minute over medium heat. Once the onions have softened, add the kale and allow it to cook for 2-3 minutes, until wilted but still bright green.

Remove the kale and onions from the pan and pour in the scrambled eggs. Cook eggs until they are just set and then add the cubed feta and the kale + onions back into the pan. Stir to re-heat and allow the eggs to cook to your desired doneness.

Serve alongside fresh tomatoes, fruit, toast, lemon water, or whatever else you need to start your day off right! Go out there and be awesome!

Breakfast of Champions: Kale, Eggs & Feta

What’s your favorite breakfast egg dish? Share in the comments…

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Roasted Campari Tomato Sauce


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Oven-roasted Campari tomatoes with garlic and fresh herbs. 

Oven-Roasted Campari Tomato Sauce Recipe

Late season tomatoes have been on sale around here, but they don’t seem to have the same burst of flavor as juicy summer tomatoes. That didn’t stop me from grabbing a basket of Campari tomatoes when I eyed them on sale. I also brought home a beautiful spaghetti squash and since I already had the oven on to roast the squash, I decided to throw the tomatoes in too – why not?! The garlic, scented oil and herbs from the roasting pan combined with the tomatoes to create a lovely flavor-packed sauce that I’ll be craving long after it’s gone.

Slow roasting tomatoes brings out an incredible depth of flavor. These tomatoes are delicious fresh out of the oven, and I can think of so many uses for them if you choose not to make them into sauce. A roasted tomato crostini with herbed ricotta would be divine. Creamy burrata piled with roasted campari tomatoes, fresh basil and bright extra virgin olive oil would be a delicious way to begin a meal. You could even use these to add to pizza toppings! I’m sure you’ll dream up your own ways to use them once you try them…

Fresh Campari Tomatoes

I borrowed a lot of inspiration for this recipe from David Lebovitz. I tend to trust anything he makes, so when I was trying to decide which direction I wanted to go with these tomatoes, I stumbled upon his recipe. He happened to use exactly the herbs that are abundant in my garden right now along with fresh garlic, which was just what I was thinking.

I let this batch of tomatoes tag along with the spaghetti squash in the oven. My oven was set at 400 degrees F and I put the tomatoes in for about 15-20 minutes at the full temperature, and then I turned the oven off and left the tomatoes in for about an hour, or until my oven had finished its cool-down process.

Roasted Campari Tomatoes Recipe via Tsiporah Blog

Roasted Campari Tomato Sauce


14 Campari Tomatoes, halved
2 tbsp Good olive oil
3 Sprigs each fresh thyme and rosemary
2 Garlic cloves, slivered
Sea salt and fresh black pepper
Fresh basil (optional)


Pre-heat your oven to 400 degrees* (if you are not already using it for something else). Spread the olive oil in a baking dish large enough to fit all of the tomatoes. Be sure to cover all of the corners and sides of the baking dish. Wash and dry the herbs and lay them in an even layer on the bottom of the baking dish. Next, slice the garlic cloves. You can use more or less depending on your preferences. Scatter the garlic amongst the fresh herbs. Halve each tomato and place them cut-side-down in the pan and sprinkle with sea salt and black pepper.

Place in the hot oven on the middle rack and allow the tomatoes to roast at full temperature for up to 30 minutes, taking care to avoid burning them. Turn off the oven and allow the tomatoes to slow-roast for as long as you like. You can occasionally check on them with the oven light to see how they’re doing, but don’t open the oven and let heat escape. I left mine in the oven for about 15-20 minutes at 400 degrees before turning my oven off and letting them coast for about 45 minutes to an hour.

Roasted Campari Tomato Recipe

If making tomato sauce – allow the tomatoes to cool enough to handle. Remove any tomato stems and rosemary sprigs from the pan and discard. Dump all of the remaining ingredients into a blender. Use a rubber spatula to be sure to get all of the pieces of garlic and every drop of the olive oil into the blender. Optional: add a few fresh basil leaves. Puree into a smooth sauce. Use immediately, or pour the sauce into jars. Use within a week.

Roasted Campari Tomato Sauce

*Note: the temperature of the oven doesn’t matter very much as long as you have time to spare. It can be lower than 400 degrees, but it will take longer for the tomatoes to cook.

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Wild Kale Salad


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A wildly delicious kale and grain salad that has it all: sweet, refreshing and satisfying. 

Wild Kale Salad Recipe - Autumn Salad Recipe | via Tsiporah BlogI love Fall-inspired salads, like my Perfect Autumn Salad. This salad is also Autumnal, and it has my heart – it is wildly delicious. I ate it for lunch and dinner one day, then made a second, larger batch and ate it for days on end and I am still in love with it. You have to try it. It’s great for lunch but it would also make a beautiful Thanksgiving salad to compliment your holiday meal.

Wild Kale Salad - Wildly Delicious Salad for every occasion

This salad has everything; it is satisfying and filling because it features black forbidden rice as the grain. It has a refreshing and slightly sweet dressing that is complimented by plump black grapes and tangy dried cranberries. And the finishing touches – crunchy toasted almonds, salty feta, and vibrant fresh basil – add just the kick the salad needs to take it from yum to obsession-worthy. I’ll be making this all season long…

Wild Kale Salad


1/2 cup black forbidden rice, measured when dry
3-4 large kale leaves
Juice of 3/4 lemon
1 cup of black or red grapes, halved
1/2 cup dried cranberries
1/2 cup feta, cubed*
1/3 cup toasted slivered almonds
1 tbsp honey
2 tbsp balsamic
1 tbsp slivered fresh basil


First, measure and cook your black forbidden rice according to the package directions. This will take anywhere from 30 minutes to an hour depending on the rice that you have.

Wild Forbidden Black Rice for Wild Kale Salad

While the rice is cooking, remove the stems from the kale leaves. Chop the leaves (I like mine cut into small ribbons) and add them to a large bowl. Juice about 3/4 of a lemon and massage the juice into the kale with your hands. Allow the kale to rest for about 20 minutes, massaging occasionally.

If your almonds are not already toasted, add 1/3 cup raw slivered almonds to a dry skillet and place over medium-low heat. Stay at your stove to monitor and toss them around; they can burn easily. Remove the almonds from the pan once they are golden brown and set aside.

When the rice is done, drain any remaining water and set aside to cool a bit. Meanwhile, halve the grapes, cube the feta, and add to the kale along with the dried cranberries and toasted almonds. In a small bowl, whisk the honey and balsamic together until thoroughly combined. You may want to add more or less honey based on your personal preferences. Once the rice has cooled slightly, add to the kale mixture along with the dressing. Toss well and garnish with slivered fresh basil to serve.

Wild Kale Salad Recipe for Thanksgiving

Although this salad is perfect on its own, it would be lovely topped with grilled salmon or chicken. Enjoy!

*I have made this with grated Asagio cheese, but I preferred the flavor and consistency of the feta. If you do choose to use Asagio or another similar hard cheese, I would recommend cutting it into thicker slivers or cubes.

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Pomegranate Rainbow Carrots


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Tender roasted rainbow carrots with a sweet and tangy pomegranate sauce and fresh pomegranate seeds. 

Rainbow carrots are one of the prettiest early Fall root vegetables available right now; their vibrant hues add a beautiful pop of color to your plate. I was excited to find them on sale for just fifty cents per pound at Sprouts! I knew exactly what I wanted to do with them – I love the sweet earthiness of roasted carrots, and with the hint of an Autumn chill in the air, roasted veggies have been on my wish list.

Pomegranate Rainbow Carrots! #recipe

Trader Joe’s Pomegranate Vinegar* is actually surprisingly delicious just mixed with honey. I’d be lying if I said I didn’t swipe my finger across the bowl after I tossed the carrots with this bright dressing. The fresh pomegranate seeds play off of the hint of pomegranate flavor from the vinegar, and the fresh herbs add a layer of depth (and deliciousness). These carrots are super easy; just cut them up, dress them and let them roast into sweet and savory goodness.


2 lbs Rainbow Carrots, peeled and sliced**
3 tbsp Trader Joe’s Pomegranate Vinegar
1/2 tbsp Balsamic Vinegar
3 tbsp Honey
1 1/2 tsp fresh thyme, divided
1 1/2 tsp fresh rosemary, divided
Olive Oil
1/2 cup Pomegranate Seeds

Pomegranate Roasted Rainbow Carrots via Tsiporah Blog


Spread a tablespoon of olive oil all over the inside of a Corningware dish or another deep baking pan. Peel and rinse the rainbow carrots and then cut them into equal sized slices so that they cook evenly.

Rainbow Carrots Recipe via Tsiporah Blog

Chop the rosemary and take the thyme leaves off of their stems. Add the carrots to your baking pan layered with 1 tsp each of the fresh rosemary and thyme.

Mix together the Pomegranate Vinegar, balsamic vinegar and honey in a small bowl.

Pomegranate Honey Sauce for Roasted Pomegranate Rainbow Carrots via Tsiporah Blog

Pour the sauce mixture over the carrots and cover the pan with foil.

Bake for about 1 hour total. Take the pan out every 20 minutes or so to toss the carrots together with the sauce. They are done when the carrots have a tender bite.

Top with fresh pomegranate seeds and additional fresh thyme and rosemary (optional) to serve.

Pomegranate Roasted Rainbow Carrots


*This is not a sponsored post for Trader Joe’s Pomegranate Vinegar.

**Note – this is a fairly large batch, it would serve 4-6 really enthusiastic carrot lovers as a side dish. I like to make a big batch to keep in my refrigerator as an easy side dish for my meals throughout the week, but if you are making a small dinner for your family you can cut this recipe in half.

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