Tasting Pennsylvania – Indian Breakfast Bowl

“In Tasting Pennsylvania: Favorite Recipes from the Keystone State, food writer Carrie Havranek showcases 108 recipes from the best restaurants, inns, diners, cafés, and bed-and-breakfasts across the state.”

Our Highmark Farmstand Manager, Wolf shared his experience (and some great photos) with his favorite recipe in the cookbook.

Wolf’s Pick – Indian Breakfast Bowl
From Café Santosha, Trexlertown

This dish is not only eye-catching but fun to prepare and assemble. I made the chutneys a night ahead of breakfast so that I could focus on the heart of the recipe come morning.

The Tomato, Onion, Golden Raisin Chutney smells fresh and tastes amazing every step of the way. There was lots of sampling on crackers, cheese, and by the spoon. Needless to say, there are no leftovers.

The Cilantro Coconut Chutney brightens the flavor profile all around, complimenting both the sweet and savory flavors of the first chutney. They pair well on toast, while you pre-heat the oven and prepare the potatoes for roasting.

The final dish is stunning. Following the recipe, I topped a bed of fresh spinach and kale with the roasted potatoes, add my curried egg creation, heaped on both chutneys, and garnished with fragrant, sautéed mustard seeds.

The effort was well worth it! I recommend having a little helper or Sous-chef on hand to achieve a relaxing yet productive pace during preparation, cooking, and cleanup. Plus, sharing food with friends and family brings everyone closer.

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