Tag Archives: Garlic

Zucchini Jam with a Fried Egg: Breakfast of Champions

21 Jun


A few years ago I was in search of something hearty, comforting, and grilled-cheesey. I found all that and more in this recipe from one of my favorites, Big Girls Small Kitchen

{ Golden Zucchini Sandwich – Big Girls Small Kitchen }

While that recipe is just divine, it’s not what I’m going to be talking about. There is a part of this recipe that literally blew my mind, and has now become a staple in my kitchen anytime I need something cheap/healthy/tasty/light/heavy/warm/cold/dark/light/you get it right? It’s just an all-around satisfying item. Zucchini “jam”.

This is literally one of the easiest things you can make, and it’s SO good on it’s own, with eggs, in a sandwich (such as grilled cheese…), whatevs. So here, today, I’d like to share the easiest, tastiest thing you can make with 3(ish) ingredients, and 20 minutes.

You’ll need: garlic, olive oil, zucchini (+and fresh herbs you may have lying around, dill and basil work really well here).

Thinly slice your garlic, I used 3 cloves (think Italian mafia guys in prison slicing garlic with a razor blade)


Heat about 1 Tbs olive oil in a pan over medium heat (if you’ve got a 1-10 heating knob on your stove, I’d got with about a 4-5), and add garlic. While this is happening, grate your zucchini, I used 4 small…and don’t worry about holding your camera steady, people like a blurry picture


Add the zucchini to the now kind-of-golden garlic


Give a heavy-handed sprinkle of salt and a few grinds of fresh pepper, and stir. Now walk away. Do it!

Over the next 15-20 minutes, exercise all the strength you have to only go over and give it a stir about 3 times. This gets the zucchini nice and caramely, and reduces it down to a nice, jam-like consistency. A few times when you go over you’ll see a lot of liquid released…DON’T PANIC! It’ll cook away.

Let’s make this interesting and add a fried egg.


Now add some freshly chopped herbs to your jam-like zucchini, I used dill


Now marry the two and add some hot sauce, because variety is the spice of life, my friends.


Oh yeah, my yolk popped while I wasn’t looking, so that’s why it looks like whatever that is. This is just a delightful meal, and the best way to start any day.

Zucchini “Jam” Adapted from Big Girls Small Kitchen

  • 3 Cloves Garlic
  • 1 Tbs Olive Oil
  • 4 Small or 2 Medium Zucchini
  • 2 Tbs Fresh Dill
  • 1 Fried Egg (yolk preferably runny)
  1. Heat oil over medium heat. Thinly slice garlic and add to oil to brown slightly.
  2. Grate zucchini, add to garlic. Let sit for 15-20 minutes, stir 3-4 times. Add salt and pepper to taste.
  3. Once zucchini is cooked through take off heat, and stir in freshly chopped herbs.
  4. Top with fried egg.

“Greek” Salad with Garlic Butter Croutons

10 Apr

Before I start this post I need to share something that happened to me yesterday: I had the most Jewish experience of my life, ever. I decided to go shopping at a new grocery store, and you know what? It’s time-consuming and stressful. You don’t the layout, the nuances of item placement, or when the good deals are. So after re-circling the store at least 4 times because where the hell is the peanut butter aisle, I came across a few carts roped together full of discounted merchandise. Nothing new right? Usually there are old boxes of random foreign children’s candy that they thought would make it in the US (keep dreamin’ Yorkie) and some strange plastic cookware. However, today was different, it was full of discounted PASSOVER stuff. I’m talkin Matzoh Ball Soup, Brownie Mix (kosher passover brownies are a thing?), Passover Crackers, Matzoh, and more, all from the tried and true Manischewitz. As I stood there, elbow deep in savings, hands moving with quick and calculated movements, jaw slacked, and eyes burning with a savings intensity normally reserved for those featured on Extreme Couponing, it hit me: This is the most Jewish Moment of My Life.

Salad1But enough about my EXTREME frugality, let’s dive into an amazing salad, shall we?

I have recently come into 3 really great cookbooks

So of course after your initial “oh my god I’m going to make everything because it’s all amazing” reality hits and you think “ok, I have 45 minutes on Tuesday night I can devote to cooking, what I can make that doesn’t involve buying 100000 new items I don’t already have in my kitchen.” So I settled on a tasty-looking salad from Susan Feniger’s book that involves Sun Chokes. I’ve never had Sun Chokes! I was actually insulted by someone making reference to Sun Chokes a few years ago…but that’s a story for another time.

I went to two, count them, two different grocery stores to gather ingredients and guess what, none of them had sun chokes. Granted, I didn’t ask anyone at the store for help, but you know what? I had just been through a store that was foreign to me (see above) and I had just spend 1.5 hours outside in the rain couching Girls on the Run (“Keep going girls! The rain never hurt anyone!” as soon as they’re out of earshot “ehhhhh I hate the rain, I wish we were inside”), so I was tired, cold, confused, and ready to go home and drink some 3 Floyd’s Zombie Dust (I just procured a case on Sunday and I’m exercising every restraint I have not to drink it all). Sun Chokes sound like artichokes, so that’s a good substitute, right? Oh, chick peas would have been the better option? Well, time to tweak the recipe to fit MY needs (and MY artichoke purchase), and simply take “inspiration” from the book.

Once home, I started the only part of the salad that has any effort (I love recipes like that): garlic-butter croutons. Oooooh yeahhhh.

ButterGarlicWant to impress anyone that comes into your house in the next 24 hours? Melt 3 Tbs of butter and 2 cloves of chopped garlic on the stove and let simmer for a good 6 minutes and wait for your house to fill with the most indulgent smell you can imagine (well, maybe 2nd to cinnamon buns, I mean, you can’t compete with that). Once it’s melted, pour it over some bite-size torn up pieces of fresh bread, pop in oven for 12 minutes, and wait for the bread to get cripsy on the outside and soft and amazing on the inside

CroutonsPlease, this picture doesn’t IN ANY WAY do these croutons justice. I wish you could small through your screen because wowza. Anyways, on to the other part of the salad: chop stuff up and put in bowl (or a pot because it has a lid and you’re thinking ahead for potential leftovers):

SaladLettuce, Parsley, Cucumbers, Kalamata Olives, Tomatoes, Red Onion, Artichoke (not Sun Chokes), and any other items you think would be fitting for a salad with a “greek” title. What next? The dressing!

Again, I took most of my inspiration from Susan Feniger’s recipe, which had a surprising ingredient: Harissa. Harissa is a Tunisian chili paste with garlic and spices (yeah, it sounds amazing), which I would never have thought to add to a salad dressing like this. I had about 1 tsp of Sambal (a chili-based sauce popular in lots of Asian cuisine) left in my fridge from who knows what, so I substituted that. Wow, I can’t even tell you what an amazing addition it was. It was not enough to add too much heat, however it was enough to add some amazing flavor complexity.

DressingAlso in the dressing: cumin, sumac, turmeric, lemon juice, and olive oil.

Now top dressed salad with some feta, a softish boiled egg (drop egg in boiling water for 7 minutes), and the super duper butter and garlic croutons.

SaladUpNow, it seems like an insanely simple salad, and I feel like I’ve made at least 1000 different versions of this, but wow, with the egg, the croutons, and that extra little zip of the sambal in the dressing, this was hands down the best medeterranean-influanced salad I’ve ever had, homemade or at a restaurant. Seriously. Who even needs Sun Chokes? (gahhhh I’m still dying to try them!! Does anyone have a lead or Sun Choke guy? I’ll go back alley, no prob)


  • 1 tsp toasted and ground Cumin
  • 1 1/2 tsp Sumac
  • 1/2 tsp Turmeric
  • 1 tsp Sambal/Chili Paste/Sriracha/Harissa
  • Juice of 1 lemon
  • 2-3 Tbs Olive oil


“Greek” Salad

  • 1/2 head of Lettuce
  • 1/2 C Parsley, chopped
  • 1/2 Cucumber, cut into quarters length-wise and then sliced
  • 1 large Tomato, roughly chopped
  • 1/2 C Kalamata Olives
  • 1/3 C thinly sliced Red Onion
  • 1 C Artichoke heart quarters

Cut everything up. Mix

Garlic Butter Croutons

  • 3 Tbs Butter
  • 2 clove2 Garlic minced
  • 1/2 tsp salt
  • 3 sliced-worth of Bread, torn into  small bite size pieces (you know, crouton-sized)

Preheat oven to 350. Put butter, garlic, and salt together in a saucepan over low heat and let melt together and get a little foamy, about 6 minutes. Put bread pieces in a bowl and cover with butter mixture. Stir to combine and spread out on baking sheet. Bake for 8-12 minutes (or until outside is nice a crispy, but the inside is still nice and soft). Let cool.




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