Category: Brunch

  • Apple and Figs

    Ever cooked with this combination of fruit before? This is a great and nourishing way to eat our organic figs.

    Ingredients

    3 whole cloves

    1 apple cut into slices

    3 fresh figs cut into thirds

    Directions

    1. In a small saucepan, bring 1/2 cup water and cloves to boil.
    2. Add the cut fruit.
    3. Reduce heat to low, cover, and simmer for 5 minutes.
    4. Drain, discard the cloves, and serve warm.

    These cooked apple and figs also make a great topping for oatmeal or baked in a pie. Apple and figs are often associated with remedies for fatigue and bloating.

    Find more recipes here!

  • Strawberry Bread/Muffin

    Recipe adapted from Martha Stewart’s Banana Bread, I’ve been using this recipe for close to 20 years with a few variations depending on the type of fruit I use. Strawberries are at it’s peak right now so grab some before they’re all gone! Puree strawberries and then reduce in a pan by half on low heat for about 3-4 hours. It takes a while but well worth the effort. I made my puree the night before because you have to let it cool completely before using it in this recipe.

    • 1/2 cup (1 stick) butter, at room temperature, plus more for pan
    • 1 cup sugar
    • 2 large eggs
    • 1 1/2 cups unbleached all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon kosher salt
    • 1 cup pureed and reduced strawberries
    • 1/2 cup sour cream
    • 1 teaspoon pure vanilla extract
    • 1/2 cup chopped walnuts or pecans
    1. Preheat oven to 350 degrees. Cream butter and sugar in an electric mixer. Add eggs and beat to incorporate.
    2. In a separate bowl, combine flour, baking soda, and salt and then pour into butter mixture slowly or you’ll get cloud of powder in the air.
    3. Add sour cream, strawberry puree and vanilla and beat to incorporate
    4. Grease and bake in a 9 x 5 x 3 inch pan or line muffin cups into a muffin pan. Bake in bread pan for 1 hour and 10 minutes or until the toothpick taste comes out clean. If baking muffins, bake for 15-18 minutes until the toothpick comes out clean.

    Tip: try making a large batch of the strawberry puree and freeze for other uses, smoothies, cakes, maple syrup.

  • Home Fries

    I could eat breakfast for every meal. There’s nothing not to like, eggs, potato, toast, chicken sausage. Yum! This recipe incorporates the robust variety of Frog Song potatoes into this beautiful, colorful dish. Don’t mind to toot my own horn, but these came out better than I thought. Reminds me of the classic NY diner home fries I used to order back when I was living in New York. Hope you all enjoy!

    Ingredients

    3-4 red potatoes, quartered and sliced
    3-4 new potatoes, quartered and sliced
    3-4 purple potatoes, quartered and sliced
    1-2 japanese murasaki or yam, quartered and sliced
    1 zucchini, chopped
    1 green bell pepper, chopped
    1/2 onions, chopped
    5-6 garlic cloves, sliced (I love garlic so I put double this amount)
    2-3 tbsp olive oil
    butter
    salt
    pepper

    Instructions

    1. Heat tbsp olive oil on high heat. When pan is nice and hot add, garlic, onions, bell peppers and zucchini. Tossing frequently until they get a nice char on them.
    2. Add all potatoes, mix thoroughly and toss until potatoes have a nice char on them as well.
    3. Reduce heat to medium, cover and cook for about 10 minutes or until potatoes are tender. If the pan gets too dry, instead of adding more oil, add a little bit of water. The steam will help the potatoes cook faster.
    4. Finally, season with salt and pepper and add generous amounts of butter.
    5. Inhale breakfast potatoes 🙂

  • Bacon Vegetable Quiche

    Looking for a way to use up the sad, neglected vegetables in your fridge? Grab some bacon and brie to turn your “scraps” into a Bacon & Brie Vegetable Quiche, perfect for everyone in the family. Serve with a small little green salad and it’s perfect for breakfast, lunch or dinner! It’s great as leftovers because the taste holds up when reheated.

    This recipe makes two quiches. You can substitute other types of veggies or cheeses according to what you have handy. You can also bake it without a crust as a frittata in a cast iron skillet or baking dish.

    Ingredients:
    2 prepared pie crusts
    8 strips of bacon, cooked and cut into small chunks
    1 small sweet onion, diced
    1 bunch chopped rainbow chard
    3 oz Mozzarella cubed
    4 or 5 small tokyo turnips sliced
    4-5 baby summer squash sliced
    5 oz. brie, cut into small chunks
    1 dozen eggs
    1/2 cup milk or half-and-half
    1/2 tsp. salt
    1/4 tsp. fresh ground black pepper
    2 tsp. chopped fresh thyme

    Directions:

    1. Preheat oven to 350 degrees. In a large skillet over medium-high heat, combine the stems of the chard, onion, squash and turnips, cook for about 10 minutes until they are browned.
    2. Add the greens of the chard and cook until they are wilted, about 6 minutes. Let the veggie mixture cool.
    3. Assemble in pie crust by alternating between layer of the cooked vegetables and the cheeses
    4. In a large bowl, whisk together the eggs, milk, salt, pepper and herbs.
      Pour this mixture over the bacon, vegetables and cheeses in the pie crusts.
    5. Bake for 25-30 minutes.

  • Green Frittata

    I make at least one frittata every week. Eggs are literally the best source of protein which is a great way to start you day. I’m not a pastry eater in the morning, and I’ve always found it strange to have dessert for breakfast. Our standard American breakfast sets you up for sugar imbalances leading to food cravings and low energy for the entire day. Getting a generous serving of a protein rich breakfast will keep your mind and body alert and begin a day of healthful eating.
    My frittatas always get a generous helping of greens. I use every type including mustard greens, kale varieties, root tops and more. Another great thing about frittatas is the the ease in throwing one together. With only a few minutes of prep you can get your pan filled and set a timer while you continue your morning routine. This is also an impressive dish to share with company.
     
    Green Frittata
     
    Servings: 2
     
    4 eggs
    4 large green leaves or about 2 cups roughly chopped; stems and leaves separated
    1/2 cup milk
    1 T. ghee
    2 T. shredded cheese
    a pinch of spicy, dried and crushed peppers
    sea salt
    Frittatas are started on the stove top and can be finished on the stove top or in the oven. If using the oven, preheat to 400 degrees. Crack the eggs into a bowl and whisk vigorously with milk. In a 10 inch skillet over medium heat, melt ghee. Add green stems, spicy peppers and a pinch of salt. Sauté for 2 minutes or until stems are tender. Add leaves and continue to sauté until leaves are wilted; about 2 more minutes. Lower heat to low and add egg mixture. Sprinkle cheese on top. Do not stir frittata. Cover and cook on low on the stove top or in the oven for 10 minutes or until the eggs have set.
    If you want to make a larger frittata, use a larger skillet. For frittatas larger than 6 eggs, I recommend finishing them in the oven to prevent the bottom from burning while waiting for the eggs to set. Cooking time will also need to increase. I would start with 15 minutes in the oven.
    This week I used collard greens, pecorino cheese and dried chipotle peppers for my frittata and I cooked it in the oven.
    Bon Appétit!
    Chef Amy