Morel & New Potato Hash

This hash could really be served anytime of the day. I chose to spice it with the same seasonings one would taste when eating breakfast sausage or tempeh bacon so it has more of a breakfast feel to me.
If you've never tried sea beans, the time to get them is right now! Don't expect your grocery store to carry them, instead head to your local farmer's market and ask around for them. They are thin and crunchy and naturally salty which is why you will notice there is no additional salt in this recipe. Between the sea beans and the tamari, this dish is plenty salty.

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Since Morel's are hollow on the inside, they work perfectly for this hash. Cooked alongside the potatoes they soften then crisp up at the end pairing perfectly with tempeh and plenty of woody herbs.

Morel Hash
serves 3
3 tbl extra virgin olive oil
12oz tempeh, medium dice
4 small yellow potatoes, unpeeled, medium dice
1 cup morels, halved lengthwise
2 cups water
3 garlic cloves, minced
1 1/2 tsp dried basil
1 tsp dried oregano
3/4 tsp pepper
1/2 tsp red pepper flakes
2 tbl tamari
1 tbl agave or maple syrup
1/2 tsp liquid smoke
1 cup sea beans, roughly chopped

Saute the tempeh, potatoes and morels in a large skillet for 5-7 minutes until the potato start to get tender. Add the water and garlic and cook until the water has evaporated. Season with basil, pepper, oregano, red pepper flakes, tamari, agave and liquid smoke. Saute 5 minutes more until the potatoes are fully cooked through and most of the sauce from the tamari has been absorbed.
Toss with fresh sea beans and serve.

Grilled Avocado Salad with Garlic Scapes, Sea Beans, Chili & Mint

The farmer's market provided me with most of the awesome ingredients that composed this salad. Garlic scapes are soft to the touch but long and curly. They have a mild garlic flavor and can be used like scallions would. Sea beans are one of my new favorite vegetables, crisp and salty like really thin green beans that need no seasoning.

Fresh salad with grilled ripe avocado, salty sea beans, garlic scapes, mint, serrano chili, red bell pepper and heirloom cherry tomatoes.

Grilled Avocado Salad with Garlic Scapes, Sea Beans, Chili & Mint
serves 2-3
4 tbl extra virgin olive oil, divided
1 avocado, halved
1 shallot, thinly sliced
1/4 cup roughly chopped garlic scapes
1 serrano chili, thinly sliced
1 red bell pepper, medium dice
3 cups spring greens
2 cups sea beans
1 cup orange cherry tomatoes, halved
3 tbl mint leaves
salt and pepper

Preheat a grill or grill top to medium high. Drizzle the avocado cut side up with 1 tbl of olive oil. Grill, cut side down for 5-7 minutes until lightly charred. Toss the shallots, scapes and chili on the grill and cook for 4 minutes just to soften lightly.
Toss the avocado, shallots, scapes and chili with the remaining ingredients.
Dress lightly with the remaining olive oil and season with salt and pepper.