Inspired Brunch


I thoroughly enjoyed cooking this Saturday at the Red Stick Farmer’s Market this weekend. I decided to expand a pickled onion and strawberry salad I created last strawberry season and and a sweet potato and sausage hash done in an “Inspired” way. 🙂 I decided to make a sweet and sour pork sausage with a savory sweet potato hash to go with the salad for a seasonal and flavorful weekend brunch.

Check out the recipes below. You can also catch me in action with the short video by Lena Farms on Facebook with some quick tips on uses for apple cider vinegar. As always, share your thoughts!


Pickled Onion and Strawberry Salad
Serves 4-6

1 cup of chopped strawberries
1 cup of sliced onion (1 small)
1/4 cup apple cider vinegar
1 tbsp. strawberry ghost pepper jam
1 cup shredded arugula
2 tbsp. chopped parsley
1/2 tsp. sea salt
1/2 tsp. coarse black pepper


Sweet and sour pork sausage with Sweet Potato Hash
Serves 4-6

Main Ingredients:
1/2 lb. cubed smoked sausage
1 1/2 medium sweet potato cubed (2 cups)
1 tsp. dried rosemary
1 tsp. sweet paprika
1 tsp. coarse black pepper
1 cup water
1 tbsp. olive or canola oil
1/2 cup chopped green onion bottoms
1 pinch of salt

Sweet and sour sauce ingredients:
1/4 cup balsamic vinegar
1 tbsp. pineapple ghost pepper jelly

1. Add apple cider vinegar and jam to a medium-sized bowl and mix well with a fork until well blended.
2. Cut an onion in half then peel each half. Slice each half thinly and add to the vinegar mixture. Let sit for 15 minutes.
3. Peel and rinse sweet potato. Using aggression and a sharp knife (haha), cut sweet potato in half, then into thirds before dicing into small cubes.
4. Clean green onion stems and bulb bottoms well under running water and then cut off rooted ends (can be replanted). Thinly cut ends up to where the stem turns green.
5. Add oil and onion to a large skillet over medium heat. Cook for 2 minutes then add sweet potato. Add 1/2 cup of water . Add paprika, pepper and rosemary and mix well. Let cook for 6 minutes, shaking the skillet or stirring occasionally.
6. Cut sausage in half longwise, then in half again to make cubing the sausage easier.
7. Add potatoes and onion to a small bowl and place sausage in same skillet with 1/4 cup of water and let sausage cook for 3-5 minutes until water evaporates. Add potatoes back in and if potatoes are undercooked (still hard) add a splash of water.
8. In the bowl from the potatoes, add balsamic vinegar and jelly and mix well with a fork until blended. Add to sausage and potato mix and stir well. Cook for 3 minutes until liquid evaporates and remove from heat. Add a pinch of salt it desired.
9. Rinse and slice strawberries and add to the bowl of pickled onion.
10. Rinse and chop parsley and arugula and add it and seasoning to the bowl. Mix well.
11. Plate both and enjoy.

A Bit Of Seasonal Strawberries


From my recent travels, I have certainly been inspired with different flavors and dishes that will inspire the next few posts. My current focus is the beloved strawberry. Strawberries are great as a snack, addition to breakfast and in desserts. When they are in season, I use them in as many ways as I can she I love the challenge of finding new ways to use them. I decided on a cocktail and a different take on a salad with strawberries and the beautiful onions that are now in season at the farmer’s market. In case you are worried about onion breath, onions are transformed through the picking process and becomes a completely different flavor. Below are the recipes of two new additions that are sure to be memorable and delicious. Share your thoughts and as always enjoy!

Strawberry Jalapeño Cocktail

1/2 cup of fresh strawberries
1 medium jalapeño
Juice of two limes
1 1/2 -2 oz of vodka
6 oz of club soda

1. Cut the tops off a handful of strawberries and cut them into fourths.
2. Reserve two cut up strawberries for your glass. Add them to a martini shaker.
3. Rinse two limes and cut them in half. Juice them into the martini shaker and add the limes.
4. Cut one medium jalapeño in half and remove the seeds. Put half into the martini shaker.
5. Muddle the ingredients until broken down.
6. Add vodka, top and shake.
7. Muddle the remaining strawberries in your glass, add strained contents of the shaker, club soda and the remaining half of the jalapeño.
8. Enjoy!
Picked Onion and Strawberry Salad

1 cup of chopped strawberries
1 cup of sliced onion (1 small)
1/4 cup apple cider vinegar
1 tsp. sugar
2 tbsp. chopped lovage or parsley
1 tsp. sea salt
1 tsp. coarse black pepper
1 tsp. onion powder
1 tsp. cayenne

1. Combine sugar and vinegar in a medium-sized bowl until sugar is dissolved.
2. Cut an onion in half then peel each half. Slice each half thinly and add to the vinegar mixture. Let sit for 10 minutes.
3. Cut strawberries and add to the bowl.
4. Rinse and chop fresh herbs and add it and seasoning to the bowl and mix well.
5. Enjoy.