Pinkman Smoothie
grapefruit – 1 whole, peeled
strawberries (frozen) – 2 cups (300 g) (475 ml)
apple – 1 whole, cored
ginger – thumbnail-sized piece
water (optional) – 4 ounces
Add ingredients to blender, soft fruit first. Blend for 60 seconds. Enjoy. Adding a bit of water and using fresh berries will make it more like a juice than a smoothie.
Strawberry Citrus Sunrise
½ cup vanilla Greek yogurt
1 orange, peeled and seeded
½ cup frozen strawberries
1 frozen banana
Add all ingredients into blender, and blend until smooth. If using fresh strawberries, consider adding ½ cup ice. Enjoy right away while cold.
Beet Crostini with Almond Dukkah
1 lb. fresh beets
1/2 cup Greek yogurt
4 oz. goat cheese
3 tbsp honey
2 tbsp fresh dill and thyme for garnish
1 baguette (seeded or whole grain works well) thinly sliced and toasted
1/4 cup raw almonds
1 tbsp sesame seeds
2 tsp coriander seed
1 tsp cumin seed
1/2 tsp fennel seed
1/2 tsp course salt
1/4 tsp black peppercorns or 15 grinds black pepper
Preheat oven to 400 degrees. Peel beets, and place in a deep baking tray and toss with about 1 tablespoon of olive oil and season with salt. Cover tray tightly with foil. Bake for 45 minutes until tender. Once the beets are cool cut into 1/4 to 1/2 inch pieces or thinly slice. While the beets are in the oven whisk together Greek yogurt and 3 oz. of goat cheese. Season with salt. To make the almond dukkah place all ingredients except salt in a small saucepan or skillet. Lightly toast over low heat until you start to smell the nuts, seeds, and spices. This will take 2-3 minutes. Once toasted let the ingredients for the dukkah cool. Then add to a blender or spice grinder with salt. Pulse a few times until you have a coarse mixture. To assemble the crostini toast the slices of bread until golden. Next, spread a thin layer of goat cheese and yogurt mixture over toast. Top with beets, herbs, almond dukkah, and the rest of crumbled goat cheese. Drizzle with honey.
Amuse-Bouche Avocado Toast
3 slices thickly-sliced rustic multi-grain bread
1 avocado
1 teaspoon (5 ml) freshly squeezed lemon juice
1/4 teaspoon (1.25ml) lemon pepper seasoning
3 tablespoons (45 ml) soft cream cheese
3 to 4 cherry tomatoes, cut into thin, round slices
balsamic glaze
sunflower seeds
Toast the bread until golden brown and crunchy. Cut each slice into 3 to 4 pieces. Set aside. Cut the avocado in half, lengthwise. Remove the pit. Use a spoon to scoop out the flesh. Discard the pit and the skin. Place the avocado flesh in a bowl. Mash the avocado coarsely with a fork. Mix in the lemon juice and the lemon pepper seasoning. Set aside. Spread cream cheese all the way to the edges of the toast. Spread the avocado mixture over the cream cheese. Place 2 to 3 cherry tomato slices over the avocado. Drizzle a line of balsamic glaze over the tomatoes. Garnish with a light sprinkling of sunflower seeds.
Cape Cod Cranberry Scones with a Summery Lemon Glaze
1 3/4 cup all-purpose flour
4 tsp baking powder
1/4 cup sugar
1/8 tsp salt
zest of one orange
5 tbsp butter
1/2 cup dried craisins
1/2 cup milk
1/4 cup sour cream
1 medium egg
1 tbsp milk or heavy cream
1 tbsp sugar
Lemon Glaze
1/2 cup fresh lemon juice
2 cups powdered sugar sifted
1 tbsp butter
zest of one lemon
Preheat the oven to 400 degrees F Sift the flour, baking powder, sugar and salt into a large bowl, add zest of one orange. Cut in butter using a pastry blender until it resembles small peas. Stir in the craisins. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Do not overwork the dough or they will be tough. With floured hands, pat the dough into one large disk about 1″ tall. Place the disk on a cookie sheet lined with parchment and with a sharp knife or bench knife, score into 8 triangles cutting almost all the way through the dough. (If not baking until the next day, cover tightly with plastic wrap and refrigerate at this point.) Whisk together the egg and 1 tablespoon of milk or heavy cream. Brush the top of the scone with the egg wash and sprinkle with 1 Tbsp. sugar. Let them rest for about 10 minutes. Bake for 20-25 minutes, until the tops are golden brown, but not deep brown and the scone is cooked through. Cool for about 10 min. while preparing the glaze. Mix the lemon juice with the powdered sugar until dissolved in a microwave-safe bowl. Whisk in the butter and lemon zest. Microwave for 30 seconds and whisk until the glaze is smooth. Drizzle the glaze over the top of the scones. Let it set a minute before serving. Enjoy!
Generic Frittata
8 large Eggs (121” skillet)
¼ C, Heavy Cream (Milk, non-dairy Milk)
1 tsp. Salt
¼ tsp. Pepper
½ C. diced Onions (shallots, leeks, ramps, garlic scapes)
3 T. Olive Oil (neutral oil, bitter)
Optional, choose as you like
8 oz. meat – bacon, ham, sausage, chicken,
½ – ¾ C. Cheese, shredded or crumbled (cheddar, feta, goat, gruyere, American, parmesan, mozzarella, ricotta)
¼ C. Herb (thyme, basil, parsley, oregano, dill, chives)
½ – 1 tsp. Spice
Up to 2 C. Vegetables (Cook: potatoes, peppers, zucchini, leftover roasted veg Raw: tomato, scallion, avocado, asparagus)
Place rack in middle of oven; preheat oven to 350°. Heat 3 Tbsp. olive oil or unsalted butter in a 10” cast-iron pan over medium heat. Add ½ cup diced onions and any add-ins that need to be cooked. Sauté, stirring occasionally, until softened, about 5 minutes. Meanwhile, whisk 8 large eggs in a medium bowl with ½ cup whole milk, salt, and ¼ tsp. freshly ground black pepper. Pour egg mixture and any other uncooked additions into your skillet. Cook, stirring occasionally, just until edges pull away from sides of pan, about 5 minutes. Transfer skillet to oven and bake until set, 10–15 minutes.
Baked Stuffed Orange French Toast
4 tablespoons melted butter
2/3 cup granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
Grated rind of 1 orange
6 slices Texas Toast or better yet, day old French Bread
5 eggs
1 cup orange juice
1/4 cup plain greek yogurt
1/2 cup pumpkin puree
1/2 teaspoon each, cinnamon, ginger and nutmeg
Orange marmalade and/or maple syrup
Melt butter and pour into 9 x 13 baking dish. Combine sugar, cinnamon, salt and orange rind. Sprinkle evenly onto bottom of dish. In a large bowl whisk together eggs, orange juice, pumpkin, spices and yogurt. Dip each slice of bread into mixture, being sure to cover both sides and arrange in prepared baking pan. Pour any remaining egg mixture over the bread. Refrigerate for minimum 15 minutes. Preheat oven to 400. Bake for 20 minutes or until puffy and golden brown. To serve, flip bottom side up onto a warm plate or platter. Serve with marmalade or syrup. Makes 6 servings.
Cheddar Grits & Salsa Breakfast Bowl
4 cups water
1 tsp. salt
1 cup quick cooking yellow grits
2 T. butter
1/2 cup whole milk
4 oz medium cheddar, grated
4 large eggs
1 cup salsa
4 green onions, sliced
Freshly cracked pepper
Add the water and salt to a medium sauce pot. Place a lid on top, turn the heat on to high, and bring the water up to a rolling boil. Once boiling, stir in the grits. Turn the heat down to low, replace the lid, and let simmer for 5-7 minutes, or until thickened. Add the butter and milk to the grits and stir until the butter has melted and the grits are smooth. Stir in the grated cheddar, one handful at a time, until fully melted in and smooth. Leave the lid on the pot with the burner turned off to keep the grits warm. Cook four eggs using your favorite method (fried, scrambled, soft boiled, etc.). Slice the green onions. To build the bowls, place one cup of the cheddar grits in a bowl, top with one egg, 1/4 cup salsa, some freshly cracked pepper, and a sprinkle of sliced green onions.
Lemon Poppy Seed Pancakes with Blueberry Sauce
1 cup pure maple syrup
1 pint fresh blueberries
3 cups all-purpose flour
2 tablespoons sugar
2 tablespoons poppy seeds
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
2 large eggs
2 cups buttermilk
4 tablespoons (½ stick) unsalted butter, melted
Grated zest and juice of 2 lemons
Nonstick cooking spray
Powdered sugar, for serving
Make the blueberry syrup: In a small saucepan, bring the maple syrup and half the blueberries to a simmer over medium heat. Stir occasionally, until the berries have burst open, and the syrup is dark purple, about 10 minutes. Remove from the heat, add the remaining blueberries, and cover the pan. Make the pancakes: Preheat the oven to 200°F and set a rack in the center. Place a rimmed baking sheet on the rack in the oven. In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt. Add the eggs and beat just to break them up, then add the buttermilk, butter, lemon zest and juice. Whisk to incorporate everything into a slightly lumpy batter. Spray a large skillet with nonstick spray and set it over medium heat. When the skillet is warm, use a ½ cup measure to scoop the batter into the skillet. Cook until the top is bubbling, 2 to 3 minutes, then flip with a spatula and cook for 2 to 3 minutes more, until the bottom is golden brown. Transfer the finished pancake to the warm baking sheet in the oven while making the remaining pancakes. When all the pancakes are done, divide them among six serving plates. Top each with the blueberry syrup and a dusting of powdered sugar.
Mimosa Cream Cheese Bagels
8 oz cream cheese room temperature
2 tbsp sugar
1 tbsp orange zest
1 tbsp orange juice
2 tbsp champagne
6 bagels
Blend the cream cheese, sugar, orange zest, orange juice and champagne in a mixer on medium low with the whisk attachment for 30 seconds to incorporate the ingredients. Turn mixer to medium high for about a minute to whip the mixture. Refrigerate for at least an hour to allow flavors to meld. Toast bagels and spread on the mimosa goodness.
Caramelized Onion and Bacon Quiche
1 unbaked 10 inch pie crust, store bought or my favorite pie crust recipe
1 cup sweet yellow onion (1/2 of a large onion), sliced into thin strips
2 tablespoons butter
4 slices bacon, cooked and crumbled (finely chopped ham could also be used)
1 cup shredded cheddar or Colby-jack cheese
6 eggs
3/4 cup cream
1/2 tsp kosher salt
1/8 teaspoon pepper
1 tablespoon chopped parsley or chives (optional garnish)
Preheat your oven to 375 degrees. First, prepare your pie crust. Make sure that you press the fluted top of the crust to the sides of the pie plate to keep it from sliding down when it bakes. Next, caramelized the onions. Melt 2 tablespoons of butter in a medium sized skillet. Cook the onions over medium to medium low heat until golden brown. Spread the caramelized onions, cheese and bacon evenly over the bottom of the pie crust. Whisk together the egg mixture. In a medium sized bowl whisk six eggs and 3/4 cup of cream, add salt and pepper. Pour the eggs in the pie crust. Cover the quiche in aluminum foil that has been sprayed lightly with cooking spray. The foil will keep the pie crust protected while the filling cooks. Bake the quiche covered in foil for 55 minutes. Then carefully remove the foil and bake an additional 5 minutes. You will know the quiche is cooked when the center is firm and the edges are beginning to turn a golden brown. Finally, sprinkle some finely chopped parsley or chives on top. This caramelized onion and bacon quiche has a buttery pie crust with a delicious savory sweet onion filling. It’s a great dish for Mother’s Day or any spring meal. Sweet onion season begins in April so look for all those delicious Vidalia or Texas 1015 onions and cook up a simply delicious quiche
Easy Pancakes from Scratch
1 cup flour
2 teaspoon baking powder
½ teaspoon kosher salt
¼ cup granulated sugar
¾ cup milk
1 egg well beaten
2 tablespoon butter melted
2 teaspoon vanilla extract
Heat your griddle or non-stick pan to medium heat. While griddle is heating, whisk together flour, baking soda, salt, and sugar in a large bowl. Add in milk, egg, butter and vanilla and whisk just until the batter is combined; loose, but still thick and lumpy. Using a ¼ cup measure, pour batter onto griddle and cook for 3-4 minutes, until the underside is golden brown and the top part is full of bubbles and more dry looking than wet. Flip the pancake with a spatula and cook for another minute. Serve with butter and maple syrup.
Black Beans and Queso Breakfast Tacos
1 tablespoon olive or vegetable oil
6 large eggs
15 ounce can black beans, rinsed and drained
8 corn tortillas
4 ounces Cotija cheese, crumbled
1 avocado, pitted, peeled, and sliced
Chopped fresh cilantro
In a large skillet, heat the oil over medium-high heat and scramble the eggs. Meanwhile, in a small saucepan, warm up the beans over medium-low heat. Meanwhile, warm the tortillas on the stove-top or in the microwave. Distribute the eggs evenly over the tortillas, top with some black beans, then sprinkle on some cheese. Top with avocado slices and chopped cilantro and serve.
Orange Pistachio Cranberry Scones
Zest of 2 oranges
⅓ C. plus 3 T. sugar (divided use)
2 C. all-purpose flour
1 T. baking powder
½ tsp. sea salt
4 T. cold butter, cut into small pieces
2 large eggs
⅓ C. cream
¼ C. chopped pistachios
¼ C. chopped dried cranberries
1 C. heavy whipping cream
Preheat the oven to 425°F and line a baking sheet with parchment paper. In a small bowl, rub the orange zest with the 1/3 C. sugar with your fingers—this way, the oils will perfume all of the sugar. Combine the sugar and zest with the flour, baking powder and salt in the food processor and pulse a time or two. Add the pats of very cold butter (I often freeze the cut cubes in advance) to the mixture, and pulse three or four times, or until you have large and small pebble-like pieces throughout. With the motor running, add the eggs 1 at a time, then the cream. Add the pistachios and cranberries and pulse until combined. Turn dough out on a floured board, smashing it down with your hands so it’s a large, flat disc, about 1-inch thick. Cut into 6 pie-like wedges and place on the prepared baking sheet. Bake for 15 minutes or until the edges are lightly brown. While the scones are in the oven, put the whipping cream in a mixer bowl with the whisk attachment. Beat until it begins to thicken, sprinkle in the remaining 3 T. sugar and continue until it’s a soft consistency. Serve the scones warm with whipped cream and jam.
Pumpkin French Toast with Candied Pepitas and Ricotta
3 eggs
1½ C. milk
½ C. pumpkin purée
½ C. plus 2 T. pure maple syrup, divided (plus more for serving)
1 tsp. pure vanilla extract
1 tsp. ground cinnamon
Pinch kosher salt
4 T. butter, divided
8 thick slices rustic bread
½ C. pepitas (pumpkin seeds)
1 C. warm ricotta cheese
Whisk together eggs, milk, pumpkin, ½ C. maple syrup, vanilla, cinnamon, and salt in large bowl or small baking dish until thoroughly combined. Heat 1 T. butter in medium skillet over medium to medium-low heat. Working with 2 pieces of bread at a time, submerge bread into egg mixture and press to thoroughly soak up mixture. (If you want the French toast to have more of a bread pudding texture, soak the bread overnight before cooking.) Transfer soaked pieces to skillet and cook until golden brown on each side, about 2–4 minutes per side. (Let next 2 slices soak while cooking.) Wipe skillet out between batches and continue with remaining butter and bread. Keep French toast warm while preparing pepitas. Heat remaining 2 T. syrup in small skillet over medium heat until bubbling. Add pepitas and cook, stirring constantly, until syrup is thick and sticking to seeds, about 2 minutes. Transfer to plate to cool. Serve French toast topped with a dollop of ricotta, candied pepitas, and drizzle of maple syrup.
Baked Apple Cider Smoothie
1 large baked apple, peeled, seeded, and cored
1/4 C. unsweetened apple cider
1/4 C. kefir
1 small pear, peeled, seeded, cored, and chunked, about 3/4 cup
2 T. protein powder
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. clove
3 ice cubes
Add to blender and liquify.
Thick Cut Bacon
Line a half sheet pan with heavy-duty aluminum foil, shiny side up, and place a wire rack on top. Lay the bacon slices on the rack without overlapping. (I usually grind on some black pepper at this point, but that’s just me. Place on the middle rack of a cold oven, close the door, and crank the heat to 400 F. Roast for 30 minutes, or until desired doneness.
Cinnamon Vanilla Chia Seed Pudding
2½ C. almond milk or any milk of choice
1/3 C. chia seeds
1.5 tsp. vanilla extract
1 tsp. ground cinnamon
1 scoop vanilla protein powder
1 T. honey or maple syrup (optional)
In a blender, add all ingredients and blend for about 25 seconds until smooth and creamy.
Pour in little glass bowls and top with any nuts, granola, or fruit you prefer. This will serve 2-4 people.
Cider Spice Muffins
1 1⁄2 C. apple cider
Cooking spray
1 3⁄4 C. all-purpose flour
1 1⁄4 tsp. baking powder
1 tsp. fine sea salt
1 tsp. ground cinnamon
1 tsp. ground cardamom
1⁄2 tsp. ground nutmeg
Zest of 1 orange
10 T. butter (11⁄4 sticks) at room temperature
3⁄4 C. light brown sugar, lightly packed 1⁄4 C. granulated sugar
2 large eggs at room temperature
1 tsp. vanilla extract
To finish:
6 T. butter (3⁄4 of a stick), melted
1⁄2 C. granulated sugar Zest of 1 orange
Place 1 1⁄2 C. apple cider in a small saucepan. Over medium heat, bring to a boil and reduce until it is 1⁄2 cup. Let cool while assembling other ingredients. Heat oven to 350°F. Grease your 12-C. muf- fin pan generously with the cooking spray. In a medium bowl, mix the dry ingredients from the flour through the orange zest. In the bowl of a stand mixer, cream the 10 T. of butter, add the sugars and beat on medium speed until light and fluffy. Add the eggs 1 at a time, scraping the bowl as necessary until well mixed. Add the vanilla and mix thoroughly. Add the flour mixture and mix just until well combined. With the mixer running low, add the reduced apple cider until well combined, scraping the sides and bottom of the bowl. Divide batter evenly among the 12 muffin C. and bake for 15–20 minutes, until the center bounces when lightly touched and a toothpick inserted comes out clean. Melt the 6 T. butter, put aside, and mix together the sugar and orange zest in a small bowl. Brush each hot muffin generously with butter and divide the sugar evenly on the top of muffins. Drizzle with any remaining butter and allow to cool somewhat before removing from the pan. These are great served warm, and they also keep for several days in a tightly lidded container.
Baked French Toast with Streusel Topping
1 loaf of bread torn into pieces
8 eggs
2 C. milk
½ C. heavy cream
¾ C. sugar
1 T. vanilla extract
½ C. pastry flour
½ C. Maine Grains sifted whole wheat flour
½ C. brown sugar
1 ½ tsp. ground cinnamon
¼ tsp. salt
Maple syrup to serve
Butter a large ceramic baking dish with butter. Place torn bread in it. In a large measuring cup, combine eggs, milk, cream, sugar, and vanilla. Pour the mixture over the bread. Cover pans and refrigerate them overnight.
When ready to bake, preheat the oven to 350°. Remove pan from the refrigerator and uncover. Combine 4 T. butter, flours, brown sugar, cinnamon, and salt in a food processor. Pulse until the streusel topping looks granular. Sprinkle the topping over the bread. Bake until the custard is set and the topping is lightly browned, 30–35 minutes. Serve hot with maple syrup.
Egg Roulade with Leeks, Parmesan, Lobster, and Sherry Butter
8 eggs
2 C. plus 2 T. heavy cream
1 tsp. salt
2 T. extra-virgin olive oil
3 large leeks washed and thinly sliced
1 8-ounce package cream cheese
1 tsp. Worcestershire sauce
Juice from ¼ lemon
1 stick plus 3 T. butter
1½ C. shredded Parmesan cheese
½ C. medium-dry sherry
16 ounces fresh cooked lobster meat, cut into small chunks
1 10-ounce package baby spinach, washed and dried
Fresh chopped chives for garnish
Fresh cracked pepper
Preheat the oven to 350°. Grease a rimmed heavy-duty half-sheet pan with butter or vegetable oil, then line with parchment paper and grease the parchment, making sure to press it flat to the surface of the pan. Leave at least an inch overhang. In a blender, mix the eggs, 2 C. of cream, and ½ tsp. salt on high speed for 4 to 5 seconds. Pour the mixture into the lined baking sheet. Bake until you begin to see the surface of the egg start to lightly brown, about 25–30 minutes. Remove and let cool. While egg is cooling, heat the olive oil in a pan over medium-high heat. Sauté the leeks, covered, until soft, about 10 to 12 minutes. Add the cream cheese, Worcestershire sauce, the remaining 2 T. of cream, lemon juice, and the remaining ½ tsp. of salt and stir. When the cream cheese is thoroughly incorporated, add 3 T. of butter, mix in and remove from heat. Let cool for a few minutes. Dollop small amounts of the leek filling onto the egg. Using an offset spatula, carefully spread the mixture over the entire egg sponge, trying not to tear the egg as it is very delicate. Sprinkle Parmesan over the filling. With the short edge of the pan closest to you using the parchment as a guide, roll the egg up onto itself (like a jelly roll) until you end up with the egg seam on the underside of the roll. Keep the egg covered with the parchment after rolling as it will help keep it moist. Cover the entire roll with aluminum foil and bake for another 20 minutes. While the egg bakes, melt the remaining stick of butter in a pan with the sherry and cook for about 5 minutes, allowing much of the alcohol to burn off. Then add the lobster, lower the heat, and cover. Simmer for 3–4 minutes. To serve, place a pile of fresh baby spinach on a plate. Slice the roulade into 6 slices, layer onto the spinach, and top with a couple spoonsful of the lobster butter. Garnish with fresh chives.
Burrata Toast with Spring Herb Pesto and Artichokes
In a food processor or with a mortar and pestle, blend together 2 C. of assorted spring herbs (any combination of parsley, chives, chervil, tarragon, sorrel), 1 clove garlic, ⅓ C. olive oil and 1 tsp. salt. Trim 2 globe artichokes down to their hearts and tender leaves and remove the choke (hairy-looking center). The raw hearts can be very thinly sliced and tossed with olive oil, lemon juice, salt and pepper. Divide 8 ounces of burrata amongst 4 toasts, drizzle with the pesto and garnish each with a small handful of the prepared artichoke hearts.
Roasted Rhubarb Toast with Whipped Ricotta and Mascarpone
Preheat the oven to 350°F. Diagonally slice 2 or 3 stalks of rhubarb and toss together in a medium baking dish with ⅓ C. sugar, 1 tsp. grated orange zest and juice of half an orange. Bake for 25 minutes, gently stirring halfway through. In a small bowl, whisk together ½ C. each of whole-milk ricotta and mascarpone until thick and creamy. Sweeten to taste with 1–2 T. sugar, honey or maple syrup. Spread each piece of toast with a thick layer of the cheese mixture and spoon over the rhubarb and syrupy juices.
Oeufs au Plat Bressanne (Baked Toast with Cream and Eggs)
4 large eggs at room temperature
2 thick slices Italian or French bread
½ C. heavy cream
4 slices cooked bacon chopped
2 T. duck or bacon fat or softened butter
2 cloves garlic sliced in half
2 tsp. chives finely chopped
Maldon salt and freshly ground black pepper to taste
dash of cayenne pepper optional
Grated Le Gruyere AOP cheese for topping optional (hard Swiss cheese)
Set a rack in the middle of the oven and preheat to 375 degrees. Coat the inside of a baking dish with one tsp. of the softened butter. Use the rest to spread on both sides of the bread slices. Heat a large skillet over medium-high heat and toast the bread until golden brown, 1 or 2 minutes per side. In a small saucepan over low heat, bring the cream and garlic cloves to a simmer until fragrant with garlic. Toss the garlic. Add salt, pepper, and cayenne (if using) to taste. Lay the toasted bread in a baking dish and spoon 2 to 3 T. of the hot cream over each bread slice. Crack eggs into a small bowl, then gently pour atop slices of bread—take care not to break the yolks. Slowly pour the rest of the cream over the eggs and immediately transfer the baking dish to the oven. Bake until the whites are set and the yolks are cooked to your preference. (Runny yolks will take around 13 or 14 minutes.) Remove from oven and top with the bacon and chives. Add grated cheese if using and serve immediately.
Sunrise Smoothie
4 large ripe strawberries
1 large orange, squeezed
1 ripe nectarine or V2 apple, peeled and pitted
3 ice cubes
1/2 C. unsweetened apple cider
1/2 tsp. peeled, finely chopped fresh ginger root (optional)
1 tsp. almond butter
2 T. pea protein powder
1/4 tsp. Lakanto (optional)
Add to blender and liquify.
Breakfast Salad
1 C. cubed Watermelon
8 sliced Radishes
2 ounces Feta Cheese, crumbled
3-4 leaves Mint, roughly chopped
2 T. Pepitas
Squeeze of Lime
1 T. Olive Oil
Arrange the chopped watermelon, sliced radishes, crumbled feta, and chopped mint leaves in a bowl. Sprinkle with the pumpkin seeds and drizzle with the lime juice and olive oil.
Canadian-Bacon Strata
Butter softened for pan
4 English muffins split, toasted, and cut in half
1/2 lb. sliced about 10 slices, Canadian bacon, halved
1 1/4 C. shredded (5 ounces) sharp cheddar cheese
1/3 C. finely shredded Parmesan cheese
8 large eggs
3 C. milk
1 1/2 T. Dijon mustard
Coarse salt and ground pepper
1/4 tsp. hot sauce such as Tabasco
Butter a 2-quart shallow baking dish (oval or square); set aside. In dish, alternately arrange, cut side down, muffin halves and Canadian bacon. Sprinkle with cheddar and Parmesan cheeses. Set aside. In a large bowl, whisk together eggs, milk, mustard, 1/2 tsp. salt, a pinch of pepper, and hot sauce until combined. Pour over muffins and bacon; cover tightly with plastic wrap. Refrigerate at least 2 hours and up to overnight. Preheat oven to 350 degrees. Place baking dish on a rimmed baking sheet; remove plastic wrap. Bake until puffed and set in the center (see note above), about 1 hour and 30 minutes. (Tent loosely with foil if strata starts to brown too quickly.) Let stand 10 minutes before cutting and serving. Note: With a paring knife, pierce the center of the cooked strata. If it feels firm and the knife comes out clean, the eggs have set and the strata is done.
Build-Your-Own Breakfast Taco Board
Salsa Verde (to top on eggs)
Baked Bacon
Refried Beans
Breakfast Sausage
Breakfast Potatoes
Corn Tortillas
Flour Tortillas
Avocado (diced)
Guacamole
Cotija Cheese
Shredded Cheese
Cilantro
Sliced Jalapeno
Lime Wedges
Diced Mango
Make the baked bacon and guacamole. Slice the jalapeños, dice the mango, wedge the limes, chop the cilantro, and slice or dice the avocado. Place all of the cold and room temperature toppings in bowls and on the board. Brown the breakfast sausage. Make or warm the breakfast potatoes. Warm the corn and flour tortillas on a griddle or in the microwave. Scramble the eggs and heat up a can of refried beans. When ready, add the eggs to a cast iron skillet for serving on the board and top with salsa verde. Fill serving bowls with the breakfast sausage, potatoes and refried beans.
Zucchini Cherry Muffins
¾ C. whole wheat flour
1 C. unbleached flour
½ tsp. baking powder
½ tsp. baking soda
1 tsp. cinnamon
¼ tsp. salt
2 eggs
1 C. sugar
½ C. vegetable oil
1 tsp. vanilla
1 C. grated zucchini, grated
1 C. fresh, frozen or dried sour cherries, pitted and chopped
Preheat oven to 375 degrees. Whisk together flours, baking powder, baking soda, cinnamon and salt. In separate bowl, add eggs, sugar, oil and vanilla. Whisk until smooth. Add wet ingredients to dry ingredients and stir until just combined. Stir in zucchini. Gently fold in cherries. Grease a standard size muffin tin or use muffin cups. (This recipe only makes 11 muffins. If that bugs you, fill them a little less full and stretch it for a full dozen.) Bake for 25-30 minutes, until golden brown and a toothpick stuck into the center of a muffin comes out clean.
Wonton Wrapped Egg Nests
6 eggs, slightly beaten
1/2 tsp. kosher salt
1/2 to 1/4 C. (70 to 120 g) fresh chopped vegetables
24 wonton wrappers
1/4 C. (28 g) shredded cheese of choice (I prefer sharp Cheddar)
Preheat the oven to 375°F(191°C). In a medium bowl, lightly whisk together the eggs and salt. Mix in the vegetables. Coat a muffin pan with cooking spray and press a wonton wrapper into each opening to form a cup. Then press a second wonton into the C. diagonally so all sides are covered. Fill C. three-quarters full with egg and vegetable mixture. Sprinkle 1 tsp. of cheese on top of the egg mixture. Bake uncovered until eggs are set and lightly browned on top, 13 to 15 minutes.
Red Fife Honey Scones with Strawberry Butter
3 C. Red Fife flour
2 heaping tsp. baking powder
1/4 C. granulated sugar
1/2 C. unsalted butter, chilled but not hard
1 1/4 C. buttermilk
1 egg, whisked
Strawberry butter
1 C. unsalted butter, room temperature % C. pure maple syrup
1 tsp pink peppercorns
4-5 strawberries, washed, dried, and diced
Red Fife wheat is the key to the earthy robust and nutty flavor of these scones. They are less “biscuit” and more “soda bread” in texture (although still flaky), and the nuttiness of the scone offsets the naturally sweet strawberry butter. The perfect addition to a summer afternoon tea after picking up a pint of local strawberries from the market. Preheat the oven to 400°F. Line a baking sheet with parchment paper. To make the scones, in a medium-size bowl, whisk together the flour and baking powder. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse oatmeal. Make a well in the flour mixture and pour in the buttermilk and egg. Using a wooden spoon or spatula, mix together until fully combined, scraping up any dry bits from the bottom of the bowl. You will have a soft dough. Turn the dough out onto a well-floured work surface and roll into a large disc about 1 inch thick. Using a large glass or cookie cutter, cut 3-inch diameter circles in the dough. Transfer to the prepared baking sheet and bake for 12-15 minutes. While the scones are baking, prepare the butter. Place the butter in a bowl and, using hand-held beaters, beat it until it’s very soft and fluffy and almost doubled in volume, 3-4 minutes. Scrape down the bowl, pour in the maple syrup, and beat until combined. Gently crush the pink peppercorns, add them to the butter, and beat well. You’ll see specks of peppercorns evenly distributed throughout. Ensure the strawberries are very dry and then add them to the mixture. Beat on low speed until fully and evenly incorporated. The butter will be soft, fluffy, and beautifully pink, with some pieces of strawberries showing through. Remove the scones from the oven, transfer to a wire rack, and let cool for 3-5 minutes, just until cool enough to handle but still warm. Place on a serving platter and serve with strawberry butter on the side. The scones will keep in an airtight container in the fridge for up to 4 days. The butter will keep in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.
Cheese Latkes
1 C. ricotta cheese
¾ C. flour
3 large eggs
2 tbsp granulated white sugar
1 tsp kosher salt
½ tsp baking powder
Nonstick cooking oil spray, for frying
Combine all ingredients except the nonstick oil in a food processor. Process the mixture for about 45 seconds, pausing a couple of times to scrape the sides, until the mixture forms a thick batter. Spray a skillet with nonstick cooking oil and heat over medium. Use a spoon to scoop up the batter, then pour it onto the hot skillet in the size/shape of silver dollar pancakes. Use 1-2 tablespoons of batter per pancake. Spread the batter out into a thin circle after it hits the skillet. Fry the latkes for 2-3 minutes on each side until they turn golden brown. Test the first latke for doneness and make sure it’s cooked all the way through; if the latkes are browning faster than they’re cooking, reduce skillet heat. Expect some variation in the shape of the latkes, they won’t form a perfect circle. Serve immediately. These latkes can be eaten plain or topped with a drizzle of honey. Other toppings include jam or preserves, sour cream, maple syrup, yogurt or agave nectar
Baked Blueberry Ginger Pancake
2 large eggs, room temperature
1-1/2 C. 2% milk
1/4 C. butter, melted
2 C. all-purpose flour
2 T. sugar
3 tsp. baking powder
1-1/2 tsp. ground ginger
1/2 tsp. salt
2 C. fresh or frozen unsweetened blueberries
Maple syrup
Preheat oven to 350°. Combine eggs, milk and butter. Whisk the next 5 ingredients; add to egg mixture. Spoon batter into a 9-in. square baking pan coated with cooking spray. Sprinkle blueberries over top. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cut into squares; serve with warm maple syrup. If your little ones aren’t fans of ginger, feel free to scale it back or substitute something else, such as ground cinnamon or grated lemon zest. Blueberries make this pancake wonderful, but raspberries, blackberries or chopped strawberries would work well, too. Or try a mixture
Slowcooker Overnight Cinnamon Apple Steel-Cut Oats
6 C. water
2 T. ground cinnamon
1 tsp. kosher salt
1/4 C. pure maple syrup
1 1/2 C. uncooked steel-cut oats
2 medium Gala apples, cored, seeded, and diced
4 T. salted butter
Add water, cinnamon, salt, and maple syrup to a 3-quart or larger slow cooker. Whisk until well combined. Gently stir in oats and apple. Place butter on top of oat mixture. Place lid on slow cooker and set to low for 8 hours. Stir well right before serving. Tips, Substitutions, Time-Savers, and More: For more texture, serve with something crunchy, like pecans, walnuts, or sliced almonds. Milk adds even more richness and flavor; just substitute half of the water for your milk of choice during cooking. And a drizzle of local honey or sprinkling of brown sugar on top adds a bit more sweetness. Don’t have Gala apples? Any apple variety can be substituted.
Pesto Fried Eggs on Toast
2 T. basil pesto
2 eggs
2 slices bread French or Italian, toasted
2 T. cream cheese counter, softened
1 half avocado, mashed
salt and pepper
honey drizzle
Add basil pesto to a small non-stick skillet and heat pan over medium-low heat. Basil pesto includes oil and should heat up well. Crack eggs into a bowl. Remove any tiny shells. Now slowly add eggs into hot skillet and season generously with salt and black pepper. Cook eggs to your liking. Generally, for a medium-hard egg, cook 2-3 minutes on one side and flip for 30 seconds. Spread 1 T. of softened cream cheese onto each piece of sliced and toasted bread. Top each piece of bread with half of the mashed avocado. Drizzle avocado with a bit of sweet honey. Place cooked pesto egg on top of the toast and serve immediately while hot. Add on a dash of red pepper flakes. While a side of bacon is always great, adding a few small slices of bacon right on top of the avocado (under the pesto egg) is delicious too! Skip the cream cheese for Greek Yogurt, feta cheese, Ricotta cheese, or goat cheese spread. Instead of serving on bread, try cooked hashbrowns, toasted bagels, English muffins.
Overnight Island Oats with Bumbleberry Compote
Oats
2 cups local rolled oats
1/4 cup packed brown sugar, plus 2 tsp brown sugar, divided
2 T. ground flax seeds
2 T. chia seeds
1 1/2 tsp. ground nutmeg, divided
1 tsp. ground allspice
1/2 tsp. ground cinnamon
4 cups milk (almond, soy, or 2%)
Bumbleberry Compote
1 T. cornstarch
2 T. cold water
1 cup frozen forest berries (blackberries, black currants, salal berries, blueberries)
2 T. lemon juice
In a large bowl, mix together the oats, 1/4 cup of the sugar, the flax and chia seeds, 1 tsp of the nutmeg, the allspice, and the cinnamon. Place 1/2 cup of this mixture in each of four 2-cup mason jars or similar sealable glass jars. Add 1 cup of milk to each jar and mix with a spoon to combine. Seal the jars and put in the fridge to soak for at least 12 hours, or up to 3 days.
In a small saucepan, whisk together the remaining 2 tsp sugar, the remaining 1/2 tsp nutmeg, and the cornstarch with the cold water until the mixture is completely lump-free. Fold in the frozen berries, drizzle the lemon juice overtop, and place over medium heat, covered, to allow the berries to thaw, 2-3 minutes, stirring once or twice. Remove the lid and increase the heat to medium-high. Watch the berries carefully, stirring occasionally, as they come to a boil. Boil for 1 minute then remove from the heat. Serve immediately or allow to cool. This will keep in airtight container in refrigerator for up to 3 months. To serve, remove the lid from the jar of oats and top with a dollop of the jam. You can also add a dollop of yogurt.
Blueberry Lemon Thyme Breakfast Waffles
Blueberry Lemon Thyme Syrup
2 cups fresh blueberries
4 sprigs lemon thyme
1/4 cup granulated sugar
2 T. cornstarch
1/2 cup water
Waffles
4 eggs, separated
2 1/2 cups milk (2% or whole)
3/4 cup salted butter, melted
2 cups all-purpose flour
1/4 cup granulated sugar
2 tsp. baking powder
Whipped cream, for serving
Time-consuming? Yes. Many components? Yes. Worth the trouble? Definitely. When blueberries come into season, these are one of the first things on the menu at my house, and we all crave them for weeks afterwards. To get the crispiness on the outside and the light-as-air texture on the inside, fold the whipped egg whites very gently into the batter. (Note: You’ll need a waffle iron for this recipe.)
To make the syrup, rinse and stem the berries. Place them in a small saucepan and add the thyme. In a small bowl, whisk together the sugar and cornstarch until no lumps remain, pour in the water, and whisk until thick. Pour this over the berries and place the pan over medium heat. Bring to a rolling boil for 1 minute, stirring constantly, then remove from the heat. Allow to cool to almost room temperature, then discard the thyme. To make the waffles, using a stand mixer fitted with the whisk attachment, whip the egg whites to soft peaks. Set aside. In a large measuring jug, whisk together the milk and butter. Whisk in the egg yolks in a single addition. In a mixing bowl, whisk together the flour, sugar, and baking powder. Make a well in the center of the dry ingredients, pour in the milk mixture, and whisk to form a thick batter. Gently fold in the egg whites to combine. The batter will be slightly lumpy. Follow the instructions for your waffle iron. You want the waffles to be a deep golden brown. Serve the waffles fresh from the iron with a dollop of whipped cream and a spoonful of blueberry lemon thyme syrup. The waffle batter will keep in an airtight container in the fridge for up to 2 days. It’s best if you use it straight from the fridge, rather than letting it come to room temperature. If it separates, give it a few good folds with a spatula before using it. The syrup will keep in an airtight container in the fridge for up to 2 weeks.
Maple Hill Manor’s Lemon Souffle Pancake
1 1/2 cups all-purpose flour
3 1/2 tsp. baking powder
1 tsp. salt
1 tsp. cream of tarter
1 lemon zest (grate or zest outer portion of lemon)
1 T. white sugar
1 1/4 cups milk
1 egg
3 T. butter, melted
In a large bowl, sift together the flour, baking powder, lemon zest, salt and sugar. After sifting, add cream of tarter and lemon zest. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides, creating crispy edges. Top with fresh blueberries and warm maple syrup.
Blueberry Compote Topping (recommended) – 3 cups frozen or fresh blueberries, unthawed (save a ½ cup for garnish), 1/3 cup sugar, and 1/3 cup water. Combine 1 1/2 cups blueberries, sugar and 1/3 cup water in heavy small saucepan. Simmer over medium heat until berries burst, stirring often, about 10 minutes. Add remaining 1 cup berries. Cook until compote coats spoon, stirring often, about 8 minutes. (Can be made 3 days ahead. Cover and chill.) Serve warm over Maple Hill Manor’s Lemon Soufflé Pancakes. Garnish with fresh blueberries and powdered sugar for a nice presentation.
Blackberry Lemon Bread
1-2/3 cups all-purpose flour (200 grams)
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
zest of 1 lemon
1/2 cup sour cream, room temperature (or plain Greek yogurt)
3 eggs, room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon lemon oil
1/2 cup flavorless cooking oil such as canola
5 tablespoons blackberry jam
Optional: 2 to 4 drops blue food coloring**
1 cup blackberries, tossed with 1 tablespoon flour
Lemon Glaze
1 cup powdered confectioners sugar
pinch of salt
2 to 3 tablespoons lemon juice
Preheat the oven to 350°F and spray an 8-1/2 x 4-1/2 inch loaf pan with cooking spray (or line the pan with parchment paper). Combine the flour, baking powder, and salt in a small bowl. Whisk or sift to distribute the ingredients and get the lumps out. Place the sugar and lemon zest in a mixing bowl. Rub the sugar between your fingers to infuse the lemon zest. Add the sour cream, eggs, vanilla, and lemon oil. Whisk until everything is well blended. Use a silicone spatula to stir in half of the dry ingredients until well blended, then stir in the other half of the flour mixture. Pour the oil into the batter gradually while stirring with a silicone spatula. Transfer 1/2 cup of the batter into a small bowl and stir in the blackberry jam and blue food coloring if desired. Stir the blackberries into the larger bowl of batter and pour about 2/3 of the batter into the prepared loaf pan. Pour the blackberry jam batter into the pan, then top it with the rest of the batter in the larger bowl. Transfer the loaf pan to the oven and bake for 55 to 65 minutes or until the loaf cake starts pulling away from the pan’s edges. A toothpick inserted in the center should come out clean or with a few crumbs attached. Let the loaf bread cool in the pan for 5 to 10 minutes, then run a knife around the edges and remove it from the pan. Let it cool completely on a wire rack. Lemon Glaze: Add the powdered sugar and salt to a bowl. Pour in 2 tablespoons of lemon juice and whisk until smooth. If you want a thinner glaze, slowly add more lemon juice until you get the consistency you like. Drizzle the glaze over the top of the cooled loaf bread. Let the bread sit at room temperature for about 10 minutes or until the glaze firms up. Garnish with fresh blackberries or candied lemon slices. You can store this cake at room temperature for 1 day or in the fridge for 4 days. Let it cool completely, then wrap it in plastic wrap to prevent it from drying out. If you don’t add the blackberries, you can store the loaf cake at room temperature for 4 days.
Zucchini Butter Toasts with Hazelnuts and Herbs
2 pounds zucchini (about 4 medium)
1 teaspoon kosher salt, divided
1/4 cup raw hazelnuts
1 large shallot
1 small clove garlic
1 small lemon
1/4 cup olive oil
1/4 teaspoon freshly ground black pepper
4 thick slices sourdough or other crusty bread
Handful small fresh basil or mint leaves, for serving
Aleppo pepper or red pepper flakes, for serving
Flaky salt, for serving
Arrange a rack in the middle of the oven and heat the oven to 350°F. Grate 2 pounds zucchini on the large holes of a box grater (about 6 cups) into a colander set over a large bowl. Sprinkle with 1/2 teaspoon of the kosher salt and toss to combine. Set aside to drain for 15 minutes. Spread 1/4 cup raw hazelnuts out in an even layer on a rimmed baking sheet. Transfer to the oven and toast, stirring occasionally, until fragrant and golden-brown, 8 to 10 minutes. Meanwhile, dice 1 large shallot. Smash and peel 1 small garlic clove. Finely grate the zest of 1 small lemon. Halve the zested lemon and reserve.
When the zucchini is ready, press on it with your hands or a wooden spoon to push out some of the liquid. Transfer the zucchini to a clean kitchen towel, wrap it up, and squeeze out as much water as you can to get it as dry as possible. You should have about 3 cups. Wrap the toasted hazelnuts in a clean kitchen towel and rub vigorously to remove as much of the skins as possible (don’t worry about any skin that doesn’t easily come off). Transfer the nuts to a cutting board and coarsely chop. Heat 1/4 cup olive oil in a large, high-sided sauté pan over medium heat until shimmering. Add the shallot and cook, stirring occasionally, under softened and translucent, 2 to 3 minutes. Add the zucchini, the remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the zucchini cooks down, caramelizes, and softens considerably, about 15 minutes. Reduce the heat if the zucchini starts to burn. The mixture should be jammy and spreadable. Remove from the heat. Toast 4 thick bread slices, then rub one side of each slice with the garlic clove. Divide the zucchini butter between the garlic-rubbed toast and spread out evenly in a thick layer. Garnish with the hazelnuts, fresh basil or mint leaves, and a pinch or two of Aleppo pepper and flaky salt. Squeeze the juice of the reserved lemon halves over the toasts and serve.