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Category: Breakfasts

Baked Oatmeal with Caramelized Pears and Vanilla Cream

Baked Oatmeal with Caramelized Pears and Vanilla Cream

Baked Oatmeal with Caramelized Pears and Vanilla Cream

 

Vanilla Sugar

1/2 C. + 2 T. sugar

1/2 vanilla bean

 

Pears:

3 pears (Anjou, Bartletts or Forelle), peeled, cored, and sliced in half

2 T. butter

1 lemon

 

Vanilla Cream:

1 C. heavy cream

2 T. prepared vanilla sugar

Vanilla Pod

 

Oatmeal:

1 C. milk

1 C. water

2 T. melted butter

2 large eggs

1 1/2 tsp kosher salt

2 tsp. baking powder

3 C. rolled oats

(lemon zest)

 

To finish

1 C. Heavy Cream or half and Half

 

Place the sugar in a small bowl. Split the vanilla bean, scrape the seeds into the sugar, and use your fingertips to distribute the seeds throughout; the abrasion helps release more flavor. Save the pod: there’s tons more flavor to be had, and we’re going to use it. Heat the oven to 400 degrees. While it’s heating, place butter in a 9-by-l 3-inch or equivalent-sized baking dish in the oven to let it melt. Finely grate the zest of half of your lemon and set it aside; you’ll use it later. Juice the whole lemon, you’ll use it now. Peel the pears, split them lengthwise, and remove cores and any thick-looking stems. Toss the pears with the lemon juice. Remove the baking dish with melted butter from the oven, and sprinkle 1/2 cup vanilla sugar into it. Arrange the pears, cut side down, over the sugar, and drizzle with any lemon juice left in bowl. Cover tightly with foil and bake for 20 minutes. Then remove foil and bake another 10 minutes. While pears are baking, whisk the milk, water, butter, eggs, salt, and reserved zest together in a large bowl. Sprinkle the baking powder over these and stir to combine; add oats and stir again. Use a thin spatula to turn the pears over carefully, spooning as much sauce from the pan over the pears as they will hold. Reduce heat to 350 degrees. Dollop the oat mixture around the pears in the pan. Return the dish to the oven and bake for 20 to 25 minutes, or until the pears are soft and the oatmeal edges are golden brown. Meanwhile, make vanilla cream. Bring the cream, remaining 2 tablespoons vanilla sugar, and reserved empty vanilla bean pod to a simmer in a saucepan. Simmer 5 minutes, reducing to 3/4 cup. Chill the mixture if you prefer cold cream on your hot oatmeal (i.e., if you’re me). Scoop one pear half and its surrounding oatmeal into a bowl, and drizzle with 1 to 2 tablespoons vanilla cream. Refrigerate leftovers until needed, up to one week, warming one portion at a time.

Spiced Lavender Scented Citrus Salad

Spiced Lavender Scented Citrus Salad

Spiced Lavender Scented Citrus Salad

 

¼ cup sugar (I used turbinado raw sugar)

½ cup water

1 star anise

3 whole cloves

3 whole allspice

⅛ teaspoon dried red pepper flakes

Lavender leaves and flowers (optional)

3 cups assorted citrus fruit (I used pink grapefruit, grapefruit and navel oranges)

 

Combine the sugar and water in a small saucepan and bring to a boil, stirring to dissolve the sugar.  Add the star anise, whole cloves, whole allspice, dried red pepper flakes and lavender leaves if available.  Boil for 2 minutes, watching carefully so as not to burn.  Remove from heat and let cool.  Peel the citrus fruit, removing all the pith and seeds.  Cut into bite-size pieces and place in a glass bowl; pour spiced syrup over all, stir to mix. Cover tightly and refrigerate for several hours.  Serve in a clear bowl to show off the pretty colors.  Garnish with fresh lavender flowers.

Pistachio Muffins

Pistachio Muffins

Pistachio Muffins

 

1/2 cup vegetable oil

1 cup granulated sugar

2 eggs

1/2 teaspoon almond extract

1 cup milk

2 cups all-purpose flour

1 3.4 oz box pistachio instant pudding mix

1/2 teaspoon salt

2 teaspoons baking powder

Coarse sugar for the tops if desired

 

Optional: ¼ c. chopped pistachios (add to batter)

 

Preheat oven to 425° F. Line muffin tins with muffin liners (I used parchment paper liners (link in recipe card) and they worked great). In a medium bowl, whisk together vegetable oil, sugar, eggs, almond extract, and milk until fully combined and fluffy. In a small bowl, whisk together flour, pudding mix, baking powder, and salt. Combine wet ingredients with dry ingredients and stir, just until mixed together. Lumps are okay. Spoon batter into prepared muffin tins, filling each cavity 3/4 of the way full. Sprinkle with coarse sugar if using. Bake at 425° for 6 minutes, then reduce the heat in the oven to 350° and continue cooking another 11-12 minutes or until a toothpick inserted in the center comes out clean. Do not over bake. Allow muffins to cool for about 5 minutes before removing them from the muffin tin and transferring to a cooling rack to finish cooling.

Instant Pot Bacon Cheddar Egg Bits

Instant Pot Bacon Cheddar Egg Bits

Instant Pot Bacon Cheddar Egg Bits

 

5 eggs

1/2 cup cottage cheese

1/2 cup cheddar cheese

1/4 cup milk

6 slices of bacon crumbled

Salt and pepper to taste

 

Pour 1.5 cups water into the Instant Pot. Add eggs, cottage cheese, cheddar cheese, and milk to a food processor. Process until the mixture is smooth and combined. Divide bacon crumbles evenly between egg molds. Pour egg mixture over bacon. Place silicon egg mold onto the trivet and carefully lower into the Instant Pot. Place foil loosely over the top. Set the Instant Pot to Steam for 8 minutes, Let the pressure release naturally for 10 minutes and then quick release any remaining pressure.  The egg bites may puff up a bit and look like they are going to pop out of the mold, this is normal, they will settle back down into the mold,

Marinara Cheesy Baked Eggs

Marinara Cheesy Baked Eggs

Marinara Cheesy Baked Eggs

 

1 cup marinara sauce

4 large eggs

1/4 cup fat free or low-fat milk

1/4 cup shredded gruyere cheese

2 tablespoons freshly grated Parmesan

Kosher salt and freshly ground black pepper, to taste

1/4 cup basil leaves, chiffonade

 

Preheat oven to 425 degrees F. Lightly oil two 10-ounce ramekins or coat with nonstick spray. Divide marinara sauce evenly into the ramekins. Top with eggs, milk, gruyere and Parmesan; season with salt and pepper, to taste. Place into oven and bake until egg whites are cooked through, about 10 minutes.

Serve immediately, garnished with basil leaves, if desired.

Cucumber Avocado Toast

Cucumber Avocado Toast

Cucumber Avocado Toast

 

2 pieces sourdough bread, toasted

2 tablespoons Rice Vinegar

½ teaspoon Soy Sauce

1 teaspoon Sesame Oil

½ lime, juiced

1 teaspoon olive oil

¼ cucumber, thinly sliced with a mandolin

1 avocado, thinly slices

½ teaspoon sesame seeds

Salt and pepper to taste

 

As your bread is toasting, combine rice vinegar, soy sauce, sesame oil, lime juice, and olive oil into a bowl and add the cucumber, tossing to coat. Allow this to sit for 3-5 minutes. Once the toast is toasted to your liking, fan half of the avocado onto each piece of toast. Place marinated cucumber ribbons onto the avocado and drizzle remaining dressing over the top. Sprinkle with salt and pepper and sesame seeds to your taste.

Ricotta Pancakes with Blueberries

Ricotta Pancakes with Blueberries

Ricotta Pancakes with Blueberries

 

1 ½ cups all-purpose flour

1 tsp. baking powder

1 ½ tsp. kosher salt

3 large eggs, separated

1 ¾ cups plus 2 T. milk

6 oz. ricotta cheese (1/2 cup plus 2 T.)

¼ cup sugar

1 T. pure vanilla extract

Unsalted butter, for the griddle

1 pint fresh blueberries or 2 cups frozen blueberries, thawed

Pure maple syrup, for serving

 

In a small bowl, whisk the flour, baking powder and salt. In a large bowl, whisk the egg yolks with the milk, ricotta, sugar and vanilla. Add the dry ingredients and whisk until the batter is smooth. In a large bowl, use an electric mixer to beat the egg whites at medium speed until frothy. Beat at high speed until soft peaks form. Fold the egg whites into the batter until no streaks remain. Preheat the oven to 225°F. Heat a griddle, then lightly butter it. For each pancake, ladle ¼ cup of the batter onto the griddle; be sure to leave enough space between the pancakes. Cook over medium low heat until the bottoms are golden and the pancakes are just beginning to set, 1 to 2 minutes. Sprinkle each pancake with a few blueberries and press lightly. Flip the pancakes and cook until golden on the bottom and cooked through, about 1 minute longer. Transfer the pancakes to plates and keep them warm in the oven while you make the rest. Serve the pancakes with maple syrup.

Creamy Scrambled Eggs with Sausage and Scallions

Creamy Scrambled Eggs with Sausage and Scallions

Creamy Scrambled Eggs with Sausage and Scallions

5-6 oz. breakfast turkey sausage patties or links, diced or finely diced
8 large eggs
3 scallions, thinly sliced
1/4 tsp. salt
1/4 tsp. black pepper
6 drops hot pepper sauce
2 tsp. butter

Warm a large nonstick skillet over medium heat. Add the sausage, and cook until heated through, 8-10 minutes. Meanwhile, break the eggs into a bowl, and beat lightly with a fork.  Stir in the scallions, salt, pepper and hot pepper sauce. Melt the butter in the skillet with the sausage over medium low heat.  Pour in the eggs. Cook, stirring almost continuously, until the eggs are set but still soft and creamy, 6-8 minutes. Serve hot.

To make this suitable for a no chew diet, finely dice or omit the sausage.  Do no overcook the eggs.

Egg & Bacon Salad

Egg & Bacon Salad

Egg & Bacon Salad

 

8 Perfect 7-Minute Eggs

8 ounces thick-cut bacon, cut into 1-inch pieces

1 T. Dijon mustard

1 T. apple cider vinegar

2 tsp. maple syrup

3 T. extra-virgin olive oil

1 large head romaine lettuce, or 2 small heads Bibb lettuce, leaves separated and torn into big pieces Kosher salt

Freshly ground black pepper

 

If your eggs have been in the fridge, peel them and put them in a large bowl of lukewarm water to let them come to room temperature while you cook the bacon. (Change out the water if it gets too cold). Dry the eggs with a clean kitchen towel and slice them in half. Cook the bacon in a medium skillet over medium heat, stirring frequently, until it’s crispy and a good amount of fat has rendered, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel–lined plate. In a small bowl, whisk together the mustard, vinegar, and maple syrup. Keep whisking while you stream in the olive oil. In a large bowl, toss the romaine with 2 T. of the maple vinaigrette. Divide the romaine among four shallow bowls. Divide the bacon among the bowls and put four egg halves on each salad. Season each egg half with a little kosher salt. Grind a generous amount of pepper over each salad and serve with extra vinaigrette on the side. Alternatively, pack the undressed salads into four separate containers, and take to work with a bit of dressing on the side.

Garlic Fried Eggs with Kale Pesto, Toast Points, and Lemon Bacon Vinaigrette

Garlic Fried Eggs with Kale Pesto, Toast Points, and Lemon Bacon Vinaigrette

Garlic Fried Eggs with Kale Pesto, Toast Points, and Lemon Bacon Vinaigrette

 

2 cloves garlic, minced

2 cups kale, roughly chopped and packed

¼ cup pine nuts

¼ cup olive oil

¼ tsp. kosher salt

4 strips bacon, fried and cut in half

 

1 lemon, juiced (about 1 ½ to 2 oz.)

3 T. bacon fat, reserved from frying bacon

⅛ tsp. kosher salt

⅛ tsp. ground black pepper

 

2 T. unsalted butter

2 slices of thick cut white bread, sliced into 6 “sticks” (see photos)

1 T. olive oil

 

3 T. butter

1 tsp. garlic, minced

4 eggs

 

Combine garlic, kale and pine nuts, and salt in a food processor. Pulse until roughly combined. With food processor running, stream in olive oil. Whisk together lemon juice, bacon fat, kosher salt, and black pepper until combined. In the pan used to fry bacon, melt butter over medium heat. Add bread and toast on all sides until golden brown and crispy.  In a small frying pan, melt butter over medium heat. Fry garlic until it starts to turn golden brown, for about 4-5 minutes. Crack two of the eggs into the pan and use a small spoon to baste the eggs with the melted butter and garlic mixture. Cook until whites are firm, about 2-3 minutes. Remove eggs from pan and cook the remaining two eggs in the same method. Serve eggs with bacon and kale pesto and a drizzle of vinaigrette on top. Enjoy!

Savory Gruyere Custard

Savory Gruyere Custard

Savory Gruyere Custard

2 oz/55 g Gruyere cheese

2 oz/55 g Parmesan or Pecorino cheese

2 C./500 mL 35% cream

1 sprig fresh thyme

1 garlic clove

3 eggs

3 egg yolks

½ tsp. Dry Mustard

Salt and pepper

 

Assemble, prepare, and measure ingredients. Grate both cheeses. Preheat oven to 300°F/150°C. Lightly butter four l-cup/250 mL ramekins or a 1-quart/l L baking dish. In a small saucepan, warm cream over medium-low heat with thyme and garlic until steam rises. Remove from heat and allow to infuse and cool while you make the eggs. In a mixing bowl, beat eggs and yolks with mustard (or cayenne) and salt and pepper. Stir in grated cheeses. Strain cream through a fine-mesh sieve and whisk into egg mixture. Pour custard mixture into ramekins (or baking dish) and place in a large roasting pan. Pour boiling water around dishes to come halfway up their sides. Be careful not to splash any water into the custards, as you want them to be creamy and silken, not watery. Bake for 30 -45 minutes, or until center is just set. Custards in ramekins will cook more quickly than those in a single baking dish. Remove from oven and allow to cool slightly.  To serve, place ramekins on individual plates or scoop out servings from larger baking dish.

Ramps on Grits

Ramps on Grits

Ramps on Grits

 

1 cup stone ground white grits

3 C. water

1/2 tsp. salt

1/2 tsp. pepper

1 cup white cheddar cheese, grated

2 T. olive oil

8 ramps

1/2 cup dry white wine

2 T. unsalted butter

4 eggs

Salt and pepper, to taste

 

In a medium pot, bring the water and salt to a boil over high heat. Stir in the grits and pepper, reduce the heat to medium-low, and simmer for 30 minutes. Once the grits are cooked, stir in the cheese and distribute among 4 bowls. Roughly chop the white parts of the ramps. Cut the leaves crosswise into 1/8″ slivers and set aside. In a large, heavy-bottom pan set over medium-high heat, heat the olive oil. Add the ramp whites, salt, and pepper. Cook until the ramps begin to brown, stirring often, about 3 minutes. Stir in the ramp leaves and cook for about 30 seconds. Then add the white wine and immediately cover the pan with a tight-fitting lid. Remove from heat and let sit for a couple minutes to steam the ramp leaves. Distribute among the 4 bowls. Return the pan to medium-high heat. Once the pan is nice and hot, add the butter, then the eggs. Let the eggs fry for about 30 seconds–just long enough to season with salt and pepper–then cover the pan with a tight-fitting lid and remove from heat. Let sit for 3-4 minutes. Distribute the eggs among the 4 bowls and serve.

Breakfast Sausage

Breakfast Sausage

Breakfast Sausage

 

2 Lb. Ground pork

1 T. Brown sugar

2 tsp. Dried sage

2 tsp. Salt

1 tsp. Pepper

1/4 tsp. Dried marjoram

1/8 tsp. Crushed red pepper flakes

1 pinch ground cloves

 

Combine all ingredients by hand in a bowl. Form mixture into 1/4″ thick patties. Brown patties in a large skillet over medium high heat for 5 minutes on each side.

Instant Pot Breakfast Shakshuka with Feta and Dill

Instant Pot Breakfast Shakshuka with Feta and Dill

Instant Pot Breakfast Shakshuka with Feta and Dill

 

1 T. unsalted butter, room temperature, or olive oil

3 cups Quick Pomodoro Sauce or prepared marinara sauce

Pinch of red pepper flakes

¼ tsp. ground cumin

8 large eggs

4 ounces feta cheese, crumbled

 

Perfect Toast

1 small shallot, thinly sliced

Caper berries

¼ cup (packed) torn fresh dill

Extra-virgin olive oil

Flaky sea salt, such as Maldon

Freshly ground black pepper

 

Brush the bottom of the inner pot of the pressure cooker with the butter. Add the sauce, red pepper flakes, and cumin and stir to combine. Crack 8 eggs (1 or 2 per person) into the sauce. Lock on the lid and Pressure Cook on low pressure for 1 minute. Immediately release the pressure manually (to prevent the eggs from overcooking) and open the lid. Check the yolks; if you like a firmer yolk, turn off the heat, re-cover with the lid (but don’t lock it), and let the eggs sit for 1 to 2 minutes more, until set. Open the lid and sprinkle the feta over the top of the eggs to warm it. Spoon the sauce, eggs, and feta into shallow bowls or over the toast and sprinkle with shallot, caper berries and dill.  Drizzle with Olive oil if desired and finish with a sprinkle of flaky salt and pepper.

Instant Pot Veggie Bacon Crustless Quiche

Instant Pot Veggie Bacon Crustless Quiche

Instant Pot Veggie Bacon Crustless Quiche

 

1/2 cup (50g) shredded Parmesan, divided

1/4 cup (30g) shredded cheddar cheese, divided

1/4 cup (28g) shredded provolone or gruyere, divided

2 T. (28 g) grass fed butter or ghee (plus more as needed)

1 cup (70g) thinly sliced or chopped mushrooms

2 cups (60g) pre-washed fresh spinach, coarsely chopped

5 large eggs

1/2 cup (120ml) heavy cream

1/4 cup (60g) cream cheese, softened

1 tsp. sea salt

1 tsp. granulated garlic

7 slices crispy cooked bacon, crumbled

zest of one lemon

1/4 cup (15g) finely chopped fresh Italian parsley

1 cup (240ml) water

Instructions

In a medium bowl, combine parmesan, cheddar and provolone, set aside

 

Add the butter to Instant Pot and press “sauté “. Once butter has melted, add the mushrooms and sauté for seven minutes, stirring occasionally until slightly caramelized. Add the spinach and sauté for three minutes, stirring occasionally, just until wilted. Pres the “keep warm/cancel” button. Grease a 1 1/2 quart baking dish with lid that fits inside the Instant Pot and set aside. In a large bowl, whisk together eggs, heavy cream and cream cheese until eggs are fully incorporated. Add salt, garlic, bacon, lemon zest, parsley, three quarters of the cheese mixture and the mushroom mixture, gently stirring to combine. Pour the mixture into the prepared baking dish. Place lid on baking dish.   Pour water into the Instant Pot, place Instant Pot Trivet into the Instant Pot. Carefully transfer baking dish to Instant Pot on top of the trivet. Place lid on the Instant Pot, making sure the steam release valve is sealed. Press the ‘manual’ button and set timer for 25 minutes. When Instant Pot beeps, press warm/cancel. Allow the Instant Pot to naturally release pressure for ten minutes. Using and oven mitt “quick release” the steam release valve. When the steam stops venting, and silver dial drops, carefully open lid.  Carefully remove dish from the Instant Pot and remove lid from the dish. Next add the remaining reserved cheese mixture to the top of the quiche and either place quiche back into the Instant Pot with the lid on or place under a preheated broiler in the oven for three minutes or until cheese is slightly brown.  Allow quiche to rest for 15 minutes.  Note: if your baking dish does not have a lid, you can cover the top with parchment paper then secure the edges with aluminum foil

Instant Pot Saucy Beans & Eggs

Instant Pot Saucy Beans & Eggs

Instant Pot Saucy Beans & Eggs

 

2 T. extra-virgin olive oil

4 garlic cloves, smashed or thinly sliced

½ tsp. cumin seeds (optional)

3 cups cooked pinto beans or white beans; or canned beans, rinsed and drained

1¼ to 1½ cups chicken or vegetable broth

½ tsp. fine sea salt

Freshly ground black pepper

4 large eggs

 

Extra-virgin olive oil Chopped fresh mint

Flaky sea salt, such as Maldon

Freshly ground black pepper

Garlicky Pistou, optional

Perfect Toast , optional

 

Place the olive oil, garlic, and cumin seeds in the inner pot of a pressure cooker and set to the Sauté function. Cook about 1 minute, or until fragrant. Add the beans, broth, salt, and some pepper and continue on the Sauté setting to soften the beans until the mixture is saucy, stirring the beans occasionally to release their starches and thicken the sauce, about 4 minutes. Crack the eggs into the beans and cook on the Sauté setting until the whites are just starting to set, 1 to 2 minutes. Cover the pot (don’t lock), turn off the heat, and let the eggs continue to cook until the whites are fully set and the yolks are soft and creamy, 3 to 4 minutes more, depending on how firm you like your yolks.  Open the lid and spoon the beans and eggs into shallow bowls or serve over toast, drizzled with some olive oil and sprinkled with the mint, salt and pepper.  Serve with a dollop of pistou, if desired.

 

 

Garlicky Pistou

 

The foundation of a perfect pistou is fresh basil, garlic, olive oil, salt, and grating cheese (often parmesan), the last added for body and a perfect salty-umami finish. Use whatever fine grating cheese you have on hand: parmesan, pecorino, or aged Manchego all work, as does a nutty, semi-firm cheese like Gruyere. You can make the pistou loose and shaggy, like a gremolata, but for most soups I love it blended to a creamy green paste in a food processor. Try also stirring the pistou into creamy soups,

 

1 large bunch basil (about 2 packed cups)

¼ cup grated parmesan cheese (2 ounces)

3 garlic cloves

4 T. extra-virgin olive oil

½ tsp. fine sea salt

1 to 3 tsp. hot water

 

Combine the basil, cheese, garlic, olive oil, and salt in a small food processor or a blender and pulse to roughly chop. Add the hot water, 1 tsp. at a time, to get the blade moving, and blend to make a smooth paste. You want it a touch runnier than a pesto but thick enough to easily dollop with a spoon. Refrigerate the pistou for up to 5 days in an airtight container, covered with a thin layer of olive oil to maintain the green color.

 

 

 

Perfect Toast

 

There’s something otherworldly about a slice of sourdough bread that’s been skillet-toasted in butter and olive oil (yes, both, the butter sizzles and seeps into the bread, while the oil, which can handle higher heat, helps the edges brown).  For every 2 to 3 pieces of toast, heat 1 T. each butter and extra-virgin olive oil in a large cast-iron skillet set over medium-high heat (have extra butter and oil handy for toasting the other side – how much you need depends on the bread and how buttery you like your toast). Add thick slices of sourdough, whole wheat, or baguette, and cook until toasted and golden, and the bread is starting to soak up the fat, about 3 minutes.  Flip, adding another T. each butter and oil, and cook until edges are golden but interior is still soft, 2 minutes more.

Garden Skillet with Sausage and Eggs

Garden Skillet with Sausage and Eggs

Garden Skillet with Sausage and Eggs

 

½ pound sausage,  bulk or removed from casings

Olive oil

1 medium (about 8 ounces) zucchini or summer squash, thickly grated or julienned

1 small bell pepper, julienned (color of choice or a mix)

1 large (~10-12 ounces) bunch kale, tough stems stripped away and sliced into thin strips or chopped (may mix and match dark leafy greens of choice)

Kosher or sea salt and freshly ground pepper, to taste

1-2 eggs per person, according to appetite

Optional for serving: Chopped avocado; cooked quinoa, rice, or grain of choice; freshly grated Parmesan, crumbled feta, or your favorite cheese; chopped nuts and/or seeds; crusty bread or roll

 

In a large, lightly oiled skillet (I use my 12-inch cast iron skillet), sauté the sausage over medium-high heat until beginning to brown, crumbling as you go. (Look for some nice golden color, but it doesn’t have to be cooked through yet.) Drizzle in a T. of olive oil (and a sprinkling of spice, if using – see notes), and add the zucchini and bell pepper. Spread into an even layer along with the sausage, and sear the mixture for approximately 5 minutes, stirring occasionally and spreading back out, or until cooked to your liking. (If your skillet becomes dry, add another drizzle of olive oil.) Season with a little salt and pepper, and then add the kale in batches, tossing gently to rotate the top layer down. As the kale wilts, add more until you have added it all to the pan. At this point I drizzle in another T. or so of olive oil and add another sprinkle of salt and pepper. Cook, tossing the mixture as you go, until the kale is wilted. Once the kale is tender, make an indentation for each egg, and crack an egg into each one. Cook until the eggs are set to your liking. If you prefer a firmer top, cover the pan for a minute or two or run briefly under the broiler, watching closely to avoid burning. Optionally, you could scramble the eggs into the vegetable mixture, if preferred. Remove the pan from the heat and serve as is or over optional cooked grain of choice. We often serve over quinoa and top with chopped avocado and salted pumpkin seeds. YUM!

Sesame Bagels with Avocado, Burrata, and Raspberries

Sesame Bagels with Avocado, Burrata, and Raspberries

Sesame Bagels with Avocado, Burrata, and Raspberries

 

2 sesame seed bagels, halved

2 T. extra-virgin olive oil

4 slices deli salami

One or two 4 oz. balls burrata cheese

½ C. fresh raspberries

Honey, for drizzling

1 avocado, pitted, peeled, and sliced

Kosher salt and freshly ground pepper

6 fresh basil leaves, torn

2 Perfectly Poached Eggs

Directions

 

Preheat the oven to 375°F. Place the bagels on a baking sheet, cut-side up. Rub each with ½ T. of the olive oil. Arrange the salami on the baking sheet around the bagels. Transfer to the oven and bake for 8 to 10 minutes, or until the salami is crisp—watch closely, as it will cook fast toward the end! Remove the baking sheet from the oven and break the burrata over each bottom bagel half. Top with fresh raspberries and drizzle with honey. Add the salami and avocado and season with salt and pepper. Add the basil and top each with an egg. Finish with the top halves of the bagels.

Soufflé Omelet with Spinach, Artichokes, and Brie

Soufflé Omelet with Spinach, Artichokes, and Brie

Soufflé Omelet with Spinach, Artichokes, and Brie

 

Whipping the egg whites separately from the yolks creates the fluffiest, lightest omelet you’ll ever taste. Add on creamy brie, artichokes, spinach, a handful of blueberries and a drizzle of honey and you won’t want to eat omelets any other way.

 

3 large eggs, separated

¼ C. whole milk or heavy cream

Kosher salt and freshly ground pepper

3 T. unsalted butter

¼ C. marinated artichokes, quartered

Handful of baby spinach

2 oz. Brie cheese, thinly sliced (rind on or off)

½ C. honey

Pinch of flaky sea salt

Fresh blueberries, for serving

In a medium bowl, whisk together the eggs yolks, milk, and a pinch each of kosher salt and pepper until combined. In a large bowl using a handheld mixer, beat the egg whites until they hold stiff peaks, about 1 minute. Using a spatula, gently fold the egg whites into the yolk mixture until just combined. It is okay if the mixture is not completely smooth; just be careful not to deflate the whites. In a 10- to 12-inch skillet, melt 1 T. of the butter over medium heat. Add the egg mixture and cook without moving until the top of the egg just begins to set, about 4 minutes. Add the artichokes, spinach, and Brie to one side of the omelet, cover the skillet, and cook for 2 to 3 minutes more, or until the cheese just begins to melt. Carefully fold over the empty side of the omelet to enclose the filling and cook for 1 minute more. Remove the pan from the heat and slide the omelet onto a plate. In a small saucepan, melt the remaining 2 T. of butter with the honey over medium heat. Stir until melted and smooth. Remove the pan from the heat and stir in a pinch of flaky salt. Drizzle the omelet with the honey butter and top with blueberries.

Cornmeal Blueberry Pancakes

Cornmeal Blueberry Pancakes

Cornmeal Blueberry Pancakes

 

1½ C. all purpose flour

½ cup cornmeal

3 T. sugar

1½ tsp. baking powder

1½ tsp. baking soda

1¼ tsp. kosher salt

2½ C. buttermilk

2 large eggs

3 T. butter, melted

1½ C. fresh blueberries

Vegetable oil (I used coconut oil and really liked the taste and results)

 

Heat oven to 300º to keep pancakes warm. Whisk first 6 dry ingredients together in a bowl. Make a well in center, pour the buttermilk into the well and then crack the two eggs into the buttermilk. Pour the melted butter into mixture. Start in the center and whisk toward the outside of the bowl until all is incorporated. Do not overmix, lumps are totally expected and just fine. Coat blueberries in 1 tsp. of flour and add to cornmeal batter. Heat a large skillet, griddle or cast iron pan on low heat for about 5 minutes. Turn heat up to medium and add 1 T. oil. Ladle ⅓ cup batter into skillet, and repeat, being careful not to crowd pancakes. (I could fit 3 on my griddle.) Carefully flip pancakes when full of bubbles and bottoms are nicely browned, about 3 to 4 minutes. Cook another 2 to 3 minutes on other side until lightly browned. Remove pancakes to wire rack inside a baking sheet and keep in oven until all pancakes are done and ready to serve. Add more oil as necessary. Dust with powdered sugar if you like, and serve with butter and pure maple syrup. Enjoy.

Queen’s Puffs

Queen’s Puffs

Queen’s Puffs

 

About 2 T. vegetable oil, divided

About 3 C. mashed potatoes

12 ounces breakfast sausage links

5 ounces baby spinach leaves

12 large eggs

1/3 C. flour

1 tsp. baking powder

¾ tsp. kosher salt

2 tsp. chopped fresh thyme leaves

¼ C. chopped green onions

1 C. shredded cheddar cheese

 

Heat oven to 375° with a rack in the upper third of the oven. Oil a 9- by 13-in. baking dish with 1 T. oil. Drop 1/2-C. scoops of mashed potatoes into dish, spaced about 2 in. apart. Heat remaining 1 T. oil in a large frying pan over high heat. Cook sausage, turning often, until golden brown, about 5 minutes. Scatter cooked sausage in pan, laying over and between potato mounds. Add spinach to frying pan and wilt, stirring occasionally, about 1 minute. Sprinkle spinach over sausage. Whisk eggs together in a large bowl until broken up. Whisk in flour, baking powder, salt, thyme, and onions. Pour mixture over sausage and potatoes. Sprinkle cheese on top. Bake until potatoes are bubbling, 20 to 25 minutes.

 

8 servings, 373 calories; fat 28g; fiber 1.4g

Green Grains and a Fried Egg

Green Grains and a Fried Egg

Green Grains and a Fried Egg

Eggs are better with carbs, and they’re particularly good with grains like rice, farro, and quinoa, which can soak up a runny yolk. The herby-green grains here are good for more than just breakfast, though you could pair them with sautéed fish, skin-on chicken breasts, and almost any roasted vegetable (such the Cumin-Roasted Carrots on page). To make a big batch and eat from it all week, simply stir the herb sauce into a pot of grains while they’re still warm; start with 2 T. of sauce for every cup of cooked grain, and go up from there.

 

1 cup cooked rice, quinoa, farro, or other grain

2 T. Roasted Garlic–Herb Sauce

Kosher salt

2 T. olive oil

1 large egg

Freshly ground black pepper

Hot sauce, for serving

 

Combine the grains and herb sauce in a medium nonstick skillet and set it over medium-low heat. Cook, stirring occasionally to distribute the herb sauce, until the grains are warm and have come back to life a bit, 1 to 2 minutes. Taste the grains, add a little kosher salt if desired, then transfer to a bowl or plate.

Add the olive oil to the skillet and raise the heat to medium-high. When the oil begins to shimmer, crack the egg into the skillet and give it a sprinkling of kosher salt. Cook the egg until the white is opaque around the perimeter but still translucent near the yolk, about 1 minute. Carefully tilt the pan slightly toward you, just enough to make the oil pool in the front edge of the pan. Spoon the hot oil over the translucent parts of the white, avoiding the yolk as best you can, until the white is set about 1 minute. Use a slotted spatula to transfer the egg to the rice. Top the egg with a few grinds of black pepper and eat with hot sauce.

Broccoli Cheese Cups

Broccoli Cheese Cups

Broccoli Cheese Cups

 

3 cups cooked and chopped broccoli

1 large egg

12 Ritz crackers (crushed)

1 heaping cup of cheddar cheese (plus more for topping)

1/2 tsp. garlic powder

1/2 tsp. salt

Preheat your oven to 375 degrees.  In a medium size bowl, mix all of the ingredients together until well incorporated.  Generously grease a mini muffin tin and evenly distribute the mixture into about 16 of your muffin tin cups.  Use your fingers to squish the mixture down so that it’s well compacted. Top with more cheese and bake in the center rack for 14-16 minutes or until the cheese starts to brown. Let them cool for at least 5 minutes before removing them from the pan. Serve alone or with a little ranch or ketchup for dipping. Store any leftovers in the fridge for up to 3 days. Recipe Notes: The mixture will seem a bit dry, but this is what makes them crispy and not too eggy. Add an extra egg if you want more of a quiche consistency. They’re great for breakfast this way!  Like things crispy? You can add a pinch of cheese to the bottom of your greased muffin tin wells before adding your mixture.  Feel free to season however you’d like. You could also add onion powder or black pepper. Don’t forget that the Ritz crackers already have added salt.

Lemon Lavender Sweet Rolls with Lemon Mascarpone Frosting

Lemon Lavender Sweet Rolls with Lemon Mascarpone Frosting

Lemon Lavender Sweet Rolls with Lemon Mascarpone Frosting

 

¼ cups warm water (about 110°F)

2¼ tsp. active dry yeast

1 cup granulated sugar, divided

3 large eggs

½ cups buttermilk, at room temperature

1½ tsp. sea salt, divided

4½ cups all-purpose flour, divided

8 T. melted unsalted butter, divided

2 T. lemon zest

½ tsp. ground cardamom

1 T. dried culinary lavender

Lemon Mascarpone Frosting (recipe below)

 

Lemon Mascarpone Frosting

 

¾ cups mascarpone cheese

1½ cups confectioners’ sugar, sifted

1½ tsp. lemon zest

3 T. fresh lemon juice

3 T. milk

 

In a small bowl, whisk together warm water and yeast. When yeast is dissolved, whisk in ½ tsp. granulated sugar. Let sit for 5-10 minutes, until mixture foams up. Meanwhile, in the bowl of standing mixer fitted with the whisk attachment, whisk eggs to combine; add buttermilk and whisk to combine. Add in yeast mixture, ¼ cup sugar, and 1¼ tsp. sea salt. Remove bowl from mixer and add about 2 cups flour and 6 T. melted butter. Stir with a rubber spatula until evenly moistened and combined. Add 2 more cups of flour, return bowl to the mixer, switch to the dough hook attachment, and knead with dough hook at low speed for 5 minutes. Touch the dough; if it is sticky, continue to run the mixer on low speed for up to five minutes more and add more flour, a T. at a time, until the dough is soft and moist, but no longer sticks to your fingers. The dough will pull away from the sides of the bowl, but stick to the bottom. Turn dough out onto lightly floured work surface; knead by hand about 1 minute to ensure that dough is uniform. If it sticks to your work surface, knead in more flour, a T. at a time, until it no longer sticks and all the flour is kneaded in. Spray a plastic mixing bowl with nonstick cooking spray and place the ball of dough into the bowl. Spray the top of the dough with cooking spray then cover the bowl tightly with plastic wrap. Set the bowl in a warm, draft-free area until it has doubled in volume, about 2 hours. Brush the bottom and sides of a 13×9-inch baking pan with 1 T. of melted butter. Turn the dough ball out onto a work surface and pat it into a rectangular shape. Roll the dough into a 16×12-inch rectangle. Brush the dough with the remaining 1 T. of melted butter, leaving about ½-inch of dough unbuttered at the top edge. Combine remaining ¾ cup sugar, lemon zest, cardamom, and ¼ tsp. sea salt in a small mixing bowl and mix together with your fingers, rubbing between your fingers to get the oils out of the lemon zest and release the flavor. Sprinkle evenly over the buttered surface, leaving about ¾-inch uncovered on the top edge. Sprinkle evenly with lavender. Gently press everything into the dough, then roll into a tight cylinder. Pinch the seam of the dough to seal it, then stretch the roll to about 18 inches length and adjust the roll to make sure the thickness is uniform all the way down. Slice into 12 even rounds. Place buns, cut side down, into your buttered 13×9-inch baking pan. There should be some space between the rolls. Cover the pan tightly with plastic wrap and set it in a warm, draft-free area until the rolls get puffy and press against each other, about 1½ hours. Meanwhile, adjust your oven rack to its lowest position, place a baking or pizza stone on the rack (optional), and heat the oven to 350°F. Place your baking pan on the pizza stone (or directly onto the rack). Bake until rolls are golden brown on top, about 25-30 minutes. Cool on wire rack 10 minutes. When the rolls are still warm, spread Lemon Mascarpone Frosting on the top of the rolls. Serve warm. Lemon Mascarpone Frosting While the rolls are cooling, make the glaze. In the bowl of a stand mixer, beat the mascarpone cheese with the paddle attachment until smooth, about 1 minute. When the mascarpone is lump-free, gradually add in confectioners’ sugar with the mixer on low speed. Add the lemon zest, turn the mixer up to medium speed and beat until creamy. Turn the mixer back to low, and slowly add the lemon juice and milk, beating until the frosting is uniform. It should be somewhat thin, but not runny.

Ricotta Scrambled Eggs

Ricotta Scrambled Eggs

Ricotta Scrambled Eggs

 

Tossing some of this stuff into your eggs while you scramble them yields such a fluffy, creamy texture, all while fully cooking the eggs. That’s a win in my book. The ricotta also adds a richness that I can’t quite pinpoint. It’s not the same as butter, but it gives the eggs something extra. And when these eggs are piled high on toast, they are sure to be a hit. Give them a little chive shower, too, for some of that garden flavor.

 

1 T. unsalted butter

4 large eggs

1/4 tsp. salt

1/4 tsp. ground black pepper

1/3 cup ricotta cheese

2 T. snipped fresh chives

Toasted, buttered baguette slices, for serving

 

In a large skillet, melt the butter over medium heat. In a bowl, whisk together the eggs, salt, and pepper. Add the eggs to the skillet and let them set a bit, then gently push them around with a spatula to scramble them. Once they are almost fully cooked, add in the ricotta cheese and continue to stir with the spatula for another minute or so until the eggs are done and no longer runny. Serve the eggs with a sprinkle of chives on top and some buttered toast.

Lemon Mascarpone Sticky Buns

Lemon Mascarpone Sticky Buns

Lemon Mascarpone Sticky Buns

 

¾ C. Whole Milk

1/3 C. granulated Sugar

1 T. active drive yeast

2 large Eggs

1 tsp. vanilla extract

1 tsp. freshly grated lemon zest

3 cups all-purpose flour, plus extra for dusting

1/2 tsp. salt

1/2 cup unsalted butter, softened and cut into pieces

 

1/2 cup butter, melted, plus extra for brushing

1/2 cup granulated sugar

2 T. freshly grated lemon zest

Pinch of cardamom

Pinch of salt

8 ounces mascarpone cheese, at room temperature

 

8 ounces mascarpone cheese, at room temperature

2 cups powdered sugar

2 tsp. vanilla extract

1 tsp. freshly grated lemon zest

4-5 T. milk

 

In a saucepan, heat the milk over medium-low heat until just warm, 105 to 110°F. Stir in 1 T. of the granulated sugar. Sprinkle the yeast over the top and let sit for 5 minutes, or until foamy. Whisk in the eggs until smooth. Whisk in the vanilla and lemon zest. In the bowl of an electric stand mixer fitted with the paddle attachment, combine the flour, remaining granulated sugar, and salt. Slowly add the milk mixture, mixing on low speed until combined. Add the butter 1 piece at a time, beating until combined. Mix on medium-high speed for 5 minutes, or until the dough is silky and smooth. Transfer the dough to an oiled bowl, then cover with plastic wrap. Let sit for 1 to 2 hours in a warm spot, or until doubled in size.

On a floured work surface, roll the dough out into a large rectangle, about 18″ x 12″.

 

Brush 1/2 cup of the melted butter all over the dough. In a small bowl, stir together the granulated sugar, lemon zest, cardamom, and salt. Sprinkle the sugar mixture evenly over the dough, leaving a 1″ border around the edges. Drop dollops of the mascarpone all over the dough. Tightly roll the dough up from 1 of the long ends into along log. Slice into approximately 1″ rounds. Place the rounds in a buttered 13″ x 9″ baking dish. Brush with additional melted butter and cover with plastic wrap. Let rise in a warm place for 30 to 45 minutes. Preheat the oven to 3 50°F. Bake the buns, uncovered, for 45 to 50 minutes, covering them with foil if they start to brown too much. You want the bottom to be bubbling and the buns to be

set.

 

In a large bowl, whisk the mascarpone until creamy. Whisk in the powdered sugar, vanilla, and lemon zest. Gradually stream in the milk and stir until a glaze forms. You will have to stir for a minute or 2 to remove any lumps and bring the glaze together. If the mixture still seems too thick, add more milk 1 T. at a time, whisking well until smooth. Pour over the hot sticky buns. Serve immediately!

Blood Orange Ricotta Toast

Blood Orange Ricotta Toast

Blood Orange Ricotta Toast

 

2 blood oranges

2/3 cup whole milk ricotta cheese

1/2 tsp. vanilla extract

2 1-inch thick slices brioche bread

2 T. melted butter

Honey

Flaky sea salt

 

Cut off the top and bottom of each blood orange just until the pulp is exposed. Stand the blood orange up on one of the flat ends. Working from top to bottom, cut away the peel and pith, following the curve of the fruit. Cut the fruit into slices and set aside. In a small food processor, blitz together ricotta and vanilla until mostly smooth. You can also just mix them together in a bowl, but it won’t be as smooth. Warm a large non-stick skillet over medium-high heat. Brush both sides of the brioche with melted butter. Place brioche in the skillet, and cook until golden and charred in spots on each side (about 1 to 2 minutes per side). To assemble, top each slice of toast with an even layer of ricotta. Arrange blood orange slices on top of the ricotta, then finish with a drizzle of honey and a sprinkling of sea salt. Enjoy immediately!

Avocado Toast Fried Eggs with Smoked Paprika + Salsa

Avocado Toast Fried Eggs with Smoked Paprika + Salsa

Avocado Toast Fried Eggs with Smoked Paprika + Salsa

 

1 really good slice of bread

½ ripe avocado

Squeeze of fresh lime juice

2 sprinkles of salt

Dab of butter

2 eggs

Sprinkle of smoked paprika

Glug of salsa

 

Toast the bread to your liking. Scoop out the avocado half and mix it with the lime juice and a pinch of salt. Schmear it onto the toast. Heat the butter in a frying pan and fry the eggs as you like, sprinkling with smoked paprika and salt while cooking. Slide the eggs onto the toast. Top with the salsa and dig in.

SBD Sweet Potato Egg Cups

SBD Sweet Potato Egg Cups

SBD Sweet Potato Egg Cups

Egg C. are an excellent addition to your menu plan for several reasons. They’re an easy, portable source of protein; you can customize them with any combination of vegetables and cheese you like; and you can make them in advance!

 

1 medium sweet potato, peeled and shredded

¼ tsp. sea salt

2 tsp. coconut oil, melted

¼ tsp. ground black pepper

¼ tsp. garlic powder

 

12 large eggs

½ C. heavy cream

¼ tsp. sea salt

½ tsp. ground black pepper

¼ C. chopped spinach

¼ C. chopped tomatoes

¼ C. crumbled full-fat feta cheese

¼ C. shredded full-fat cheddar cheese

 

Preheat the oven to 400°F. Line a 12-C. muffin tin with silicone C. or paper C.cake liners and set aside. Combine the sweet potato and sea salt in a strainer and toss to coat. Let the mixture sit for 20 minutes to release any excess water. Transfer the sweet potato to a piece of cheesecloth and squeeze out the water.  Put the sweet potatoes in a bowl and add the coconut oil, black pepper, and garlic powder. Toss to combine. Divide the sweet potato mixture evenly between the 12 muffin C. and press the mixture down into the bottoms of the muffin C. with the tip of a spoon. Bake for 15 minutes. Remove the muffin tin from the oven. While the sweet potatoes are cooking, prepare the egg C. by adding the eggs, heavy cream, salt, pepper, spinach, and tomatoes to a bowl and whisk to combine. Pour equal amounts of the egg mixture into the baked sweet potato C.. Top with the feta and cheddar. Bake for 15 to 20 minutes, or until the eggs are set. Remove from the oven and allow the egg C. to cool slightly before serving. They are freezer

 

3 per serving, 331 calories, 21g Fat, 1g Fiber

Smoked Salmon Bowl

Smoked Salmon Bowl

Smoked Salmon Bowl

 

1 C. packed baby kale

¼ tsp. olive oil

2 large eggs

â…› tsp. sea salt

â…› tsp. ground black pepper

2 ounces smoked salmon

¼ avocado, pitted and sliced

 

Preheat a nonstick pan on the stove over medium heat. Add the kale and olive oil to the pan and cook for 2 to 3 minutes, or until the kale is wilted. Season with a pinch each of salt and pepper to taste, and transfer to a serving bowl. Place the skillet back on the stove to cook the eggs. Whisk together the eggs, salt, pepper, and 1 T. of milk. Add this mixture to the pan and scramble to your desired firmness. Place the scrambled eggs in the bowl with the kale, top with smoked salmon and sliced avocado, and serve.

 

337 calories, 21g fat, 5g fiber

Ham & Cheese Scones

Ham & Cheese Scones

Ham & Cheese Scones

 

2 cups all-purpose flour

1 tablespoon sugar

1 tablespoon baking powder

1/2 teaspoon garlic powder

1/2 teaspoon kosher salt

1/2 cup (1 stick) unsalted butter, cut into cubes

3/4 cup buttermilk

1 cup shredded cheddar cheese

1/3 cup diced ham (can use cooked bacon or pancetta)

2 tablespoons chopped fresh chives

 

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside. In a large bowl, combine flour, sugar, baking powder, garlic powder and salt. Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. Stir in buttermilk, cheese, ham and chives until a soft dough forms. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pill, roll the dough into an 8″ circle, about 1-inch thick, and cut into 8 wedges. Place scones onto the prepared baking sheet. Place into oven and bake for 18-20 minutes, or until firm to the touch and lightly browned. Serve immediately.

Mushroom and Ricotta Bruschetta

Mushroom and Ricotta Bruschetta

Mushroom and Ricotta Bruschetta

1 cup ricotta cheese

1 egg

1 lemon, zested

½ tsp. salt

1 pinch freshly ground black pepper, or to taste

1 pinch red pepper flakes, or to taste

4 slices French bread, toasted

1 T. olive oil

1 T. butter

1 T. olive oil

16 large white mushrooms, sliced

¼ cup green onions, chopped

¼ cup Marsala wine

½ cup chicken broth

2 tsp. lemon juice

2 T. chopped Italian parsley

1 T. butter

salt and freshly ground black pepper to taste

 

Preheat oven to 425 degrees F (220 degrees C). Mix ricotta, egg, lemon zest, 1/2 tsp. salt, black pepper, and red pepper flakes in a bowl until smooth. Place toasted bread slices on a baking sheet. Sprinkle with 1 T. olive oil and evenly divide ricotta mixture atop 4 bread slices. Bake in the preheated oven until cheese is browned, about 12 minutes. Heat butter and 1 T. olive oil in a large skillet over medium-high heat; cook and stir mushrooms in mixture until browned, 5 to 6 minutes. Add green onions; cook and stir until softened, 2 to 3 minutes. Stir marsala wine into mixture and cook until reduced by half, about 1 minute.  Reduce heat to medium-low. Add chicken stock and lemon juice to skillet; cook until liquid has evaporated. Reduce heat to low. Stir in parsley and butter. Season with salt and black pepper to taste.  Spoon mushroom mixture equally atop 4 slices of ricotta-topped bread slices.

Slow Cooker Prosciutto Eggs with Kale

Slow Cooker Prosciutto Eggs with Kale

Slow Cooker Prosciutto Eggs with Kale

 

4 C. Kale, coarsely chopped

1 ½ C. Marinara Sauce

2 slices Prosciutto, chopped

4 large eggs

 

Put the kale in the slow cooker. Spoon the marinara sauce over the top, then scatter in the prosciutto. Crack the eggs and carefully place them over the marinara sauce mixture, spacing them evenly apart. Cover the slow cooker and cook on the high setting for 1 to 11/2 hours, until the kale softens and the egg whites are cooked through but the yolks are still soft. Serve immediately.

 

4 servings

Calories: 222

Fat: 8g

Fiber: 1g

Mushroom, Grape & Blue Cheese Tartines

Mushroom, Grape & Blue Cheese Tartines

Mushroom, Grape & Blue Cheese Tartines

Don’t slice the endive in advance because the cut surfaces will oxidize and discolor. Wait until the tartines are under the broiler before slicing, and toss with the vinegar right away, as the acid slightly slows discoloration.

 

10- to 12-ounce baguette, halved crosswise and split in half lengthwise

4 T. extra-virgin olive oil, divided

1 medium garlic clove, peeled and halved

10 ounces cremini mushrooms, trimmed and thinly sliced

1 cup small seedless red grapes

1 T. plus 2 tsp. white balsamic vinegar, divided

Kosher salt and ground black pepper

2 ounces cream blue cheese, crumbled (½ cup)

1 medium head endive

 

Heat the broiler with a rack about 6 inches from the element. Pull out some of the interior crumb from each piece of baguette, slightly hollowing out the centers and creating boat shapes. Place the bread cut side up on a rimmed baking sheet. Brush with 3 T. of the oil, then rub with the cut sides of the garlic clove; discard the garlic. In a medium bowl, toss together the mushrooms, grapes, the 1 T. vinegar, the remaining 1 T. oil and ½ tsp. each salt and pepper. Divide the mixture evenly among the baguettes; reserve the bowl. Broil until the edges of the bread are toasted, the grapes begin to burst and the mushrooms begin to brown, about 4 minutes. Meanwhile, trim the endive and thinly slice it on the diagonal. In the reserved bowl, toss the endive with the remaining 2 tsp. vinegar; set aside. Remove the baking sheet from the oven and sprinkle the tartines with the cheese, dividing it evenly. Continue to broil until the cheese is melted, about 1 minute. Remove from the oven, then top with the endive.

Green Shakshuka

Green Shakshuka

Green Shakshuka

 

2 T. olive oil

1/2 medium onion, diced

4 garlic cloves, finely chopped

9 ounces brussels sprouts, shaved or finely sliced

1 zucchini, grated

1 tsp. cumin

1/2 tsp. salt

1/4 tsp. pepper

2 C. packed baby spinach

5 large eggs

1/4 cup fresh cilantro, chopped

1 large avocado, for garnish

 

Heat olive oil in a sauté pan on medium heat. Add the onion and cook for 2-3 minutes, or until the onion becomes translucent. Add the garlic and cook an additional minute. Add the shaved brussels sprouts and cook for 4-5 minutes, stirring frequently. When the brussels sprouts have softened, add the zucchini and spices and stir for another minute. Add the baby spinach and stir until it just starts to wilt, then turn the heat to low. Flatten the mixture with a spatula and create 5 small wells, then crack the eggs into each well. Cook until the eggs are done to your liking. You can also add a lid to steam and cook the eggs faster. Sprinkle the fresh cilantro on top and garnish with sliced avocado.

Pesto and Ricotta Filled Spinach Crepes with Pomegranate

Pesto and Ricotta Filled Spinach Crepes with Pomegranate

Pesto and Ricotta Filled Spinach Crepes with Pomegranate

 

For the Crepes:

1 cup milk

1 cup flour

2 eggs

2 T. Olive Oil, plus more for cooking the crepes.

1 cup frozen spinach

Pinch of salt

For the Filling:

16 oz ricotta cheese

1 jar Colavita Pesto

For the Topping:

Fresh or frozen pomegranate seeds

 

Add all the crepe ingredients to a blender and purée until smooth. Pour it into a bowl. Heat a crepe or frying pan over medium-low heat. Drizzle the pan with about 1 tsp. of Olive Oil. Ladle a scoop of the crepe mixture into the hot pan and swirl it around the surface of the pan, so that there is a thin, even layer. Allow it to cook for about 1-2 minutes and flip. Cook another minute. Slide the crepe from the pan onto a dish. Oil the pan again and repeat with the remaining batter. For the filling: In a small bowl, mix together the ricotta and the pesto. To assemble: Spoon the cheese and pesto mixture into the center of the crepe and fold in thirds. Garnish with pomegranate seeds and serve alongside remaining cheese.

Poached Eggs on Spinach with Prosciutto

Poached Eggs on Spinach with Prosciutto

Poached Eggs on Spinach with Prosciutto

 

4 eggs

2 garlic cloves

2 T. olive oil

1 lb spinach

½ lb prosciutto slices

salt and pepper to taste

 

Assemble, prepare, and measure ingredients. Crack eggs into teaC. or ramekins. Thinly slice garlic. Line a plate with paper towels. Bring a small saucepan of water to a boil. Turn down heat, make a whirlpool with a wooden spoon, and gently slide in two eggs. Set a timer for 3 minutes. When eggs are poached, carefully remove them to the plate with a slotted spoon. Repeat with the other two eggs. In a skillet large enough to hold all the spinach, warm olive oil over medium heat and stir in garlic. Sauté garlic very briefly, then toss spinach in by the handful, adding more as it wilts. Once spinach has all wilted, turn off heat. Season with salt and pepper, remove to a bowl, and keep warm. In the same skillet, add some olive oil if necessary and quickly crisp prosciutto slices, about 30 seconds per side.  To serve, make a nest of spinach on each of four plates. Top with a poached egg, season with salt and pepper, and serve with a couple of prosciutto slices on the side.

Fried Eggs with Spicy Spinach and Quinoa

Fried Eggs with Spicy Spinach and Quinoa

Fried Eggs with Spicy Spinach and Quinoa

1/2 cup quinoa

2 T. butter

2 T. olive oil

4 eggs

1/2 lb spinach

1 tsp. harissa paste or chili flakes

salt

pepper

 

Assemble and measure ingredients. Bring 1 cup/250 mL salted water to a boil in a small saucepan. Add quinoa, cover, turn down heat to low, and cook for 15–20 minutes, or until quinoa forms little “tails.” Remove from heat. If there is any remaining water, drain quinoa in a fine-mesh sieve. Set aside in saucepan or sieve, uncovered. Heat two heavy-bottomed skillets over medium heat. Melt 1 T. of butter with 1 T. of olive oil in each skillet. Turn down heat to low under one skillet. Crack eggs into it and cook very slowly, until whites are opaque and yolks are still runny, about 5 minutes. Meanwhile, add several handfuls of spinach to the other skillet and allow to wilt. Add remaining spinach, handful by handful, as space allows. When spinach has all wilted, stir in harissa paste (or chili flakes). Season with salt and pepper. To serve, divide spicy spinach among four bowls, spoon quinoa over top, and top with a fried egg. Drizzle pan juices over top and serve.

Huckleberry Hotcakes

Huckleberry Hotcakes

Huckleberry Hotcakes

3 C. flour

¾ C. rolled oats

¼ C. oat bran or 100-percent bran cereal

4 tsp. baking powder

2 tsp. baking soda

½ tsp. salt (optional)

4 eggs

4 C. buttermilk, plus more if needed

¼ C. vegetable oil

1 to 2 C. huckleberries, fresh or frozen (blueberries make a good substitute if huckleberries aren’t available)

 

Stir Together the flour, oats, oat bran, baking powder, baking soda, and salt in a large bowl. In another bowl, beat the eggs, then stir in the buttermilk and oil. Add the egg mixture to the flour mixture and stir gently until just blended. If the batter is too thick, stir in a little more buttermilk. HEAT A GRIDDLE or a large, heavy skillet, preferably nonstick (if not nonstick, brush lightly with oil). Stir the huckleberries into the batter. Pour ¼ C. batter onto the griddle for each pancake. Cook until bubbly on top, then flip and continue cooking until nicely browned, 2 to 3 minutes on each side. Serve with your favorite syrup or fresh fruit jam.

Herbed Avocado Sauce (and toast)

Herbed Avocado Sauce (and toast)

 

1 bunch (about 3 cups, 3 ounces) fresh parsley, cilantro, arugula, mustard greens or a mix, roughly chopped

1 small bunch chives (about 1 ounce), roughly chopped

Juice of 1 lemon or lime (about 2 tablespoons), plus more to taste

1 clove garlic, peeled

1/4 cup olive oil, plus more to taste

1/4 cup avocado (see notes above)

3/4 teaspoon sea salt

1/2 teaspoon freshly cracked black pepper

 

FOR THE EGGS + TOAST:

eggs, however many you need

extra-virgin olive oil

good bread, sliced thickly

flaky sea salt

 

To make the sauce: Add the greens (stems and all), chives, lemon juice, garlic, olive oil, avocado, salt, and pepper to a blender or food processor. Pulse until broken down — add water by the tablespoon as needed to thin and get the blade whirring. Scrape down and pulse again until the sauce is broken down and easy to dollop with a spoon. Taste. Adjust taste as needed with more lemon, olive oil, salt, and pepper. Adjust consistency with more water or olive oil by the tablespoon. To make the toast: bring a small (or large depending on how many eggs you are cooking) pot of water to a boil. Prepare an ice bath. Carefully lower the eggs into the pot of boiling water. Adjust heat so water is gently simmering. Cook 7 minutes. Transfer eggs to ice bath. Meanwhile, heat a skillet over medium-high heat. Add a tablespoon (or more depending on how many slices of bread you are toasting) of olive oil. Toast bread on each side for 1-2 minutes, checking often to ensure the slices are browning evenly. Remove toast when the slices are golden and crisped to your liking. Smear green sauce over a slice of toast. Peel an egg. Cut it directly over the slice of toast into quarters. Sprinkle with sea salt. Repeat with any remaining slices of toast and eggs.