Meal Type: Breakfast
Butternut Squash Waffles with Chicken Confit
PrintButternut Squash Waffles with Chicken Confit Savory waffles get the fall treatment with pleasingly sweet butternut squash and an indulgent homemade chicken confit. Whether served as is or drizzled with your favorite local maple syrup, this warm and comforting dish is fit for any meal of the day. IngredientsFor the waffles:1 small butternut squash, peeled … Continued
Waffles with Apple Chutney
PrintWaffles with Apple Chutney Just in time for apple season, this waffle is packed with warming spices and flavors. In addition to a topping for waffles and toast, this gingery and slightly spicy chutney is great served with roasted pork or lamb. Ingredients2 Tablespoons salted butter2 large apples, peeled, cored, and chopped (about 2 cups)1 … Continued
Ramps and Mushrooms Frittata
PrintRamps and Mushroom Frittata Ingredients10 extra large eggs6 to 8 ramps*, bulbs and stems sliced, with the greens chiffonade5 oz. shiitake mushrooms, sliced1 cup finely grated Gruyere, divided⅓ cup milk1½ Tablespoon ghee1 Tablespoon fresh thyme, finely chopped½ teaspoon salt10 to 12 cracks of freshly ground mixed peppercornsInstructionsPreheat oven to 350°. In a saute pan over … Continued
Tofu Breakfast Hash
PrintTofu Breakfast Hash Sheet pan cooking is a no-fuss way to deliver family meals. Take this delicious breakfast hash—eggs, potatoes, in-season asparagus, peppers, marinated tofu, gouda, and more—tossed together and baked with smoked paprika and balsamic vinegar. What a way to start a weekend morning! Ingredients1 package firm tofu, cut into ½ inch pieces1 Tablespoon … Continued
Bulk Bin Breakfast Bars
Make a batch of these tasty bars on Sunday for a quick and easy breakfast on-the-go for the week! PrintBulk Bin Breakfast Bars IngredientsFor the Breakfast Bars½ cup coconut oil½ cup nut butter of your choice½ cup maple syrup¼ cup milk or non-dairy milk1½ cups regular rolled oats¾ cup dried fruit, chopped (raisins, dried blueberries, … Continued
Spring Asparagus and Leek Frittata
PrintSpring Asparagus and Leek FrittataYield 6 servings Ingredients10 large eggs2 teaspoons fresh thyme1½ teaspoons Dijon mustard1 teaspoon coarse Kosher salt¼ teaspoon black pepper1 Tablespoon ghee or melted butter8 ounces leeks, rinsed, trimmed and chopped1 pound asparagus, trimmed, cut into 2-inch pieces¼ cup cream cheeseInstructionsIn a large mixing bowl, whisk together eggs, thyme, mustard, salt, and … Continued
Seeded Whole Wheat Quick Bread
PrintSeeded Whole Wheat Quick BreadYield 1 loaf Ingredients⅓ cup unsalted sunflower seeds¼ cup golden flaxseed3 Tablespoons unsalted pumpkin seeds3 Tablespoons sesame seeds2 cups whole-wheat flour1 cup rolled oats1 Tablespoon baking powder2 teaspoons salt½ teaspoon baking soda3 large eggs, lightly beaten3 Tablespoons honey or pure maple syrup1⅔ cups buttermilk⅔ cup avocado oilInstructionsHeat oven to 350°F. Line … Continued
Mushroom, Arugula and Tomato Baked Eggs
PrintMushroom, Arugula and Tomato Baked EggsYield 4 servings A great weekend breakfast with sauteed mushrooms, arugula, and tomatoes layered in a baking dish with eggs, and feta cheese. Serve it with crusty bread for a hearty meal! Ingredients2 Tablespoons butter7 oz. shiitake mushrooms, sliced½ teaspoon saltPinch red pepper flakes2 cloves garlic, finely chopped2 oz. arugula3 … Continued
Kale and Goat Cheese Omelet
PrintKale and Goat Cheese Omelet Ingredients1 Tablespoon butter2 Tablespoons minced scallion whitesHandful of chopped kale, ribs removedSalt and pepper to taste3 large eggs, beaten3 Tablespoons crumbled goat cheese1 Tablespoon chopped scallions greens1 Tablespoon hot sauceInstructionsIn an omelet pan, melt butter over medium heat. Add white scallion and kale, season with salt and pepper, sauté for … Continued