I was always freaked out by lox as a kid. I didn’t like the look of it or its squishy texture, and I certainly didn’t want it anywhere near my bagel. These days, I can’t get enough of the stuff (seriously, we should all eat lox on sandwiches outside of the bagel realm, because it’s incredible). But with the sustainability of salmon on a downward swing, I try not to buy it too often.
End-of season tomatoes are always so precious that I tend to buy up roughly 30 more than I need for the average Israeli salad or BLT. I watch them ripen on the counter until suddenly they really, really need to be eaten, because they're too beautiful for me to throw away. That’s when I turn on the oven and grab a hunk of salty Parmesan.
Between their glorious orange hue, their sweetness, and their versatility, sweet potatoes deserve a place on your breakfast table. And that's even before we get to the fact that they're really, really good for you: packed with vitamins and potassium and fiber, they help fill you up well through lunch.