The breakfast salad?
"I've spent so many years being unhealthy with my diet, but this year I decided to cut back on some things like carbs, dairy, and sugar, and I started working out. At my restaurant Estrellón, we work with this really great olive oil-canned bonito, so I started throwing together this salad (also with mixed greens, cherry tomatoes, and radishes, topped with a six-minute egg and a sherry mustard vinaigrette) for myself -- sort of inspired by a niçoise. It's quick to make, high in protein, and has lots of vegetables, but it's delicious and something I tend to crave." -- Tory Miller, L’Etoile, Estrellón, Sujeo, and Graze (Madison, WI)
Cheese omelets with a kick
"I love making a cheese omelet with cream cheese grits, kielbasa sausage, some pepper and onions... and then, of course, I top it all off with some Texas Pete hot sauce." -- Kenny Gilbert, Gilbert's Underground Kitchen (Fernandina Beach, FL)