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Archive | Breakfast

Strawberry Omelet

Stsrawberry Omelet

Strawberries add a colorful twist to this lightly sweetened omelet.

Makes 2 servings

¼ cup sour cream
2 tablespoons heavy cream
2 tablespoons powdered sugar (divided use)
Pinch of lemon zest
1 cup sliced fresh strawberries
6 eggs
¼ teaspoon vanilla
2 teaspoons flour
2 tablespoons butter (divided use)

In a small bowl, mix sour cream, heavy cream, 1 tablespoon of powdered sugar and lemon zest.…

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Asparagus Frittata with Feta and Green Onions

This spring frittata features farm eggs, tender asparagus, tangy feta and fresh green onions. The perfect brunch for large groups—or halve the ingredients and use a smaller skillet for an intimate breakfast in bed.

Makes 6 to 8 servings

12 large eggs
2 teaspoons Dijon mustard
½ teaspoon salt
¼ teaspoon fresh ground black pepper
3 tablespoons unsalted butter
2 cups thin asparagus, trimmed, cut into 1-inch pieces
2 green onions, trimmed and cut into ¼-inch pieces
4 ounces crumbled feta cheese

Preheat oven to 400°F.…

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Orange Pistachio Cranberry Scones

Makes 6 scones

Zest of 2 oranges
⅓ cup plus 3 tablespoons sugar (divided use)
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon sea salt
4 tablespoons cold butter, cut into small pieces
2 large eggs
⅓ cup cream
¼ cup chopped pistachios
¼ cup chopped dried cranberries
1 cup heavy whipping cream

Preheat the oven to 425°F and line a baking sheet with parchment paper.…

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BEETS, FIVE WAYS

Beets can be so much more than part of the ubiquitous spinach-and-goat-cheese salad that they’ve become synonymous with in the last few years. Here’s what I like to make with them.


photo: istock.com/gesh

BEET HUMMUS

Wrap a large beet in aluminum foil and roast it in a 400°F oven until cooked through.…

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Swiss Chard + Mushroom Crêpes

Makes 4 servings

2 cups buckwheat flour
2 tablespoons all-purpose flour
1 teaspoon sea salt
1 egg, beaten
¼ cup melted butter plus more for cooking crêpes
1½ to 2 cups whole milk
3 tablespoons olive oil
1 large bunch Swiss chard, well-rinsed and chopped into
½-inch pieces
1 pint mushrooms (I used Baby Bella), sliced
Zest of ½ lemon (divided use)
¼ teaspon freshly grated nutmeg (divided use)
Sea salt and pepper
1 cup shredded Swiss cheese

Make the crepes: A day before you want to make these, make your batter—it needs an overnight rest.…

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Garden Café’s Apple-Raisin Blinis


Photo by Sandy Wilson

Garden Café owner Mark Wootton has long been a champion of using natural, sustainable, and humanely raised food products, extending even to the honey that he uses at the café.

Makes 4 servings

Apple-Raisin Filling (recipe follows)
Blinis (recipe follows)
3 ounces Texas artisan mascarpone cheese, such as Mozzarella Company’s
Texas Honeybee Guild Honey or other natural local honey
Powdered sugar for garnishing
Fresh sliced seasonal fruit and/or berries

Apple-Raisin Filling

1 tablespoon butter
1 large apple, peeled, cored and cut into small dice
1 cup golden raisins, also called sultanas
1 tablespoon ground cinnamon

Blinis

1/8 teaspoon kosher salt
1 tablespoon sugar
¼ teaspoon baking soda
2 cups all-purpose flour
1 tablespoon ground cinnamon
2 large eggs, well beaten
2 cups whole milk
1 tablespoon canola oil
4 tablespoons butter

Begin by making the apple-raisin filling.…

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Crispy Italian Sausage Scrambled Egg Muffins


Photo by Sandy Wilson

For the family facing busy, hectic mornings, these scrumptious and filling “muffins” are the answer to providing a hot meal that can be enjoyed on the go.

Makes 15 to 16 muffins

½ cup melted butter
1 cup panko bread crumbs
½ pound bulk-style Italian sausage, hot or mild
12 eggs
½ cup finely chopped onion
2 large garlic cloves, finely minced
1 small green bell pepper, cut into tiny dice
½ teaspoon kosher salt
½ cup (2 ounces) shredded Asiago or Italian Fontina cheese

Preheat oven to 350 °F.…

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Crustless Quiche with Summer Squash, Ricotta and Mint

RECIPES AND PHOTOGRAPHY BY ELLISE PIERCE

Makes 6 to 8 servings

2 tablespoons olive oil

4 small zucchini (preferably 2 green and 2 yellow)

4 eggs

1 cup ricotta

1 tablespoon chopped mint, plus more for serving

1 tablespoon chopped chives, plus more for serving

⅓ cup grated Parmesan

Sea salt and cracked pepper

 

Preheat the oven to 425°F.…

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Strawberry and Goat Cheese Popovers

strawberryPopover

Recipe and Photography by Meredith Steele

Crispy on the outside, airy on the inside, popovers are a great garden party accompaniment, especially for brunch. With a surprise strawberry and goat cheese center, this simple-to-make bread is nothing short of impressive.

Makes 6 large or 12 small popovers

2 cups milk
2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon sea salt
3 eggs, at room temperature
4 ounces fresh goat cheese
2 tablespoons honey
¾ cup fresh strawberries, diced

Preheat the oven to 450°F.…

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