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A quick and easy brunch item that pairs spinach with crumbled goat cheese instead of a complex sauce.  The eggs can be poached instead of quick-fried.

 Ingredients:

4 slices (1 inch thick) sourdough or farm bread

3 tablespoons olive oil

sea salt and ground pepper

2 scallions, thinly sliced

1 pound baby spinach

1/3 cup crumbled fresh goat cheese (3 ounces)

4 large eggs

 Directions:

Heat broiler, with rack set 4 inches from heat.  Place bread on a baking sheet, and brush both sides with 2 tablespoons oil.  Season with salt and pepper.  Broil until golden, 1 to 3 minutes per side; set aside.

In a large nonstick skillet, heat 1 teaspoon oil over medium.  Add scallions and as much spinach as will fit; season with salt and pepper  Cook until wilted, tossing and adding more spinach as room becomes available, 2 to 3 minutes.  Drain off excess liquid; mix in goat cheese.  Transfer to a bowl; cover to keep warm.  Set aside.

 Wipe out skillet; heat remaining 2 teaspoons oil over medium.  Gently crack eggs into skillet; season with salt and pepper.  Cook until whites are almost set, about 1 minute.  Cover, and remove from heat; let stand until whites are set but yolks are still soft, about 3 minutes.

 Top each piece of toast with spinach mixture and 1 egg; serve immediately.  Serves 4

Ingredients

1 Italian panettone, about 1.2 pounds

Organic Valley unsalted butter, for greasing the dish

3 local extra-large whole eggs

8 local extra-large egg yolks

5 cups Snowville Creamery half-and-half

2 teaspoons Bourbon Barrel aged vanilla extract

2 teaspoons pure almond extract

1/2 cup sugar

1/3 cup sliced almonds

Directions

Preheat the oven to 350 degrees F.

Trim the dark brown outer crust from the panettone. Cut the rest of the loaf in 1-inch cubes and place on a sheet pan in a single layer. Toast the panettone for 10 minutes, until lightly browned.

Grease a 9 by 12 by 2-inch baking dish with the butter. Place the panettone cubes in the baking dish.

In a large bowl, whisk together the whole eggs, egg yolks, half-and-half, vanilla and almond extracts and sugar. Pour this custard mixture over the panettone. Set aside for 10 minutes so the bread soaks up the custard. Scatter the sliced almonds over the top of the pudding.

Place the baking dish into a larger pan and add very hot tap water to the larger pan until it’s halfway up the side of the baking dish. Cover the larger pan with aluminum foil, tenting the foil so it doesn’t touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake the pudding for 45 minutes. Uncover and bake for 40 to 45 more minutes, until the custard is set and the top of the pudding is light golden brown. Allow to cool for 15 minutes. Serve warm or at room temperature.

 Adapted from an Ina Garten recipe

 

2 large Morning Sun Farm Organic Egg
1 cup granulated sugar
1 cup Traders Point Creamery Eggnog
1/4 cup Canola Oil
1/4 cup Rum
2 Bourbon Barrel Aged Vanilla Extract
2 1/4 cups all-purpose flour
2 teaspoons Baking Powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup fresh cranberries, washed and well-drained

Nonstick cooking spray

Preheat oven to 350 degrees F. Coat pan(s) with cooking spray.

Beat eggs in large bowl. Blend in sugar, eggnog, oil, rum and vanilla extract; beat until smooth.

Stir together flour, baking powder, salt and nutmeg. Mix dry ingredients into eggnog mixture; beat on low just to moisten dry ingredients. Gently stir in cranberries.

Pour batter into prepared pan or pans. Bake until fork or tester inserted in center comes out clean, about 50 to 60 minutes for 1 large loaf, 40 to 50 minutes for 2 medium loaves or 35 to 40 minutes for 3 small loaves. Let cool completely. Wrap tightly; refrigerate or freeze.

Yield: 1 (9 x 5-inch) loaf or 2 (8 x 3 3/4 -inch) loaves or 3 (5 3/4 x 3 1/4-inch) loaves.

 Adapted from a recipe on www.thatsmyhome.com

Ingredients

2 tablespoons extra-virgin olive oil

4 Gunthorp Farms skin-on, boneless chicken breasts (about 11/2 pounds)

Kosher salt and freshly ground pepper

2 heads garlic

4 sprigs fresh rosemary

4 slices Scholar’s Inn sourdough bread, grilled or toasted

2 tablespoons white wine vinegar

Directions

Preheat the oven to 425 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Season the chicken with salt and pepper and cook, skin-side down, until browned, about 5 minutes.

Separate the heads of garlic into cloves but do not peel. Flip the chicken; add the garlic and rosemary to the skillet and transfer to the oven. Roast until the chicken is cooked through but still moist, 15 to 20 more minutes.

Place the bread on a platter and top each slice with a chicken breast. Add the vinegar to the skillet and scrape up any browned bits with a wooden spoon. Add 3 tablespoons water and simmer until the sauce thickens slightly, about 2 minutes. Pour the sauce and garlic over the chicken and bread.

Recipe courtesy of Food Network Magazine

Parsnips add flavor and texture to the traditional mashed potatoes.  Stir in roasted garlic, chopped green onions or grated cheese before serving, if you like.

Ingredients:

4 pounds potatoes (red or Yukon gold), peeled and cut into chunks

1 pounds parsnips, peeled and cut into chunks

1 cup milk, hot

6 tablespoons unsalted butter

salt and freshly ground pepper to taste

Directions:

Place potatoes and parsnips in a large pot, cover with water and bring to a boil.  Reduce heat and simmer until tender, 20 to 25 minutes, or until potatoes are very tender.  Drain well, return to pot, add milk and butter and mash until almost smooth (or leave slightly chunky, if you prefer).  Season with salt and pepper and serve.  Serves 10

3-4 ripe kiwifruit, peeled, carefully chopped

1/4 cup pomegranate seeds

1/2 avocado, peeled and chopped

1 heaping tablespoon thinly sliced green onion

1 tablespoon (adjust to taste) of chopped fresh or pickled jalapeño chili peppers (no seeds)

1 tablespoon chopped fresh cilantro

1 teaspoon olive oil

Salt and pepper to taste

Method

Place the kiwifruit, pomegranate seeds, avocado, green onion and olive oil in a medium sized bowl. Starting with just a teaspoon of chopped jalapeño, gently fold in and add more to your desired level of heat. Add cilantro. Add salt and pepper to taste.

Makes about  1 1/2 cups.

Recipe by Elise on SimplyRecipes.com

Roasted Sweet Potato Salad with Warm Mango Chutney

  • 4 medium-sized sweet potatoes or garnet yams, peeled and cut into 1-inch pieces
  • 5 tablespoons olive oil
  • 1 tablespoon finely chopped fresh rosemary
  • 1 teaspoon salt, plus more as needed
  • 1 teaspoon freshly ground black pepper, plus more as needed
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1 cup toasted walnuts (see directions below)
  • 1 cup dried cranberries
  • 1 cup chopped scallions (green and white)
  • crumbled Capriole goat cheese for garnish (optional)

Dressing:

  • 6 tablespoons balsamic vinegar
  • 1/3 cup mango chutney
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 2 garlic cloves, minced
  • 1/4 cup olive oil

Directions

Heat oven to 350°F.  Spread walnuts in a single layer on a baking sheet and cook for 8-10 minutes, checking frequently.  Allow to cool, and then coarsely chop.  Turn oven up to 425°F for the potatoes.

In a roasting pan, combine the potatoes, 3 tablespoons of the olive oil, rosemary, salt, pepper, cumin and ginger. Stir to combine and bake until the potatoes are fork-tender and golden brown, about 25 to 30 minutes.

Make the Dressing: Prepare the dressing by combining all the ingredients (except for the olive oil) in a small saucepan and heat. Remove from heat and whisk in the olive oil.

Assemble salad by gently tossing the roasted potatoes with cranberries, walnuts, and scallions. Add enough of the dressing to coat and garnish with crumbled Capriole goat cheese on top. Serve with extra dressing on the side.

Adapted from Devon Delaney recipe on the Food Network website

Ingredients
about 8 carrots, peeled if skin is thick, otherwise just scrubbed well
1 tbsp olive oil
kosher salt and freshly ground black pepper
about 1 tbsp fresh thyme leaves (or substitue 1 tsp dry thyme)

Directions
Preheat the oven to 425.

Cut the carrots on the diagonal into roughly 1 inch pieces. Place on a baking sheet and drizzle with olive.  Sprinkle with kosher salt, freshly ground black pepper, and thyme leaves. Toss the carrots with the oil, salt, pepper and thyme right on the baking sheet.

Roast for about 25 minutes, stirring occasionally, until the carrots are nicely browned on the edges but not burned, and tender when you pierce one with a fork.

Adapted from a recipe on the Eggs On Sunday blog.

1 cup Snowville Creamery whole milk

3 large Morning Sun organic eggs

2 tablespoons Carriage House Farms honey, warmed in microwave for 20 seconds

1/4 teaspoon salt

8 (1/2-inch) slices day-old or stale country loaf, brioche, or challah bread

(We like Scholar’s Inn Pane Bello bread)

4 tablespoons Organic Valley butter

Clough Valley Maple Syrup

Directions

In medium size mixing bowl, whisk together the milk, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.

Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.

Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream, or fruit.

Adapted from an Alton Brown recipe on Food Network.com

1/2 cup unbleached all-purpose flour

1/4 cup unsweetened cocoa powder

4 teaspoons instant espresso

1 teaspoon baking powder

1/8 teaspoon salt

4 tablespoons Organic Valley unsalted butter

2/3 cup Woodstock Farms packed light-brown sugar

1 large Morning Sun organic egg

4 ounces organic bittersweet or semisweet chocolate, melted and cooled

1 tablespoon Snowville Creamery milk

Confectioners’ sugar, for coating

In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.

Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners’ sugar (about 1/2 cup) into a medium bowl; working in batches, roll balls in sugar two times, letting them sit in sugar between coatings.

Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.
Adapted from a Martha Stewart recipe

1 pound organic red potatoes, quartered

1 pint (2 cups) organic grape tomatoes, halved

3 scallions, thinly sliced

1/3 cup pitted black olives, halved

1/3 cup chopped fresh flat-leaf parsley

 2 tablespoons capers, rinsed and drained

1 tablespoon chopped fresh thyme leaves

1/4 cup extra-virgin olive oil

1 large lemon, zested

Kosher salt and freshly ground black pepper

Add the potatoes to a medium saucepan with enough cold water to cover by at least 2 inches. Set the saucepan over medium heat. Bring the water to a boil and continue boiling until the potatoes are tender, about 15 to 20 minutes. Drain the potatoes in a colander and allow them to dry for 5 minutes.

In a serving bowl, add the potatoes, tomatoes, scallions, olives, parsley, capers, thyme, olive oil, and lemon zest. Toss gently until all the ingredients are coated and season with salt and pepper, to taste. Refrigerate for 1 hour and gently toss again before serving.

Adapted from a Giada DeLaurentiis recipe on FoodNetwork.com

Ingredients:

1 tablespoon Organic Valley unsalted butter

2 tablespoons olive oil

2 cups  cubed local pumpkin or butternut squash, 1/2-inch cubes

salt and pepper to taste

1 large handful of organic baby spinach, chopped

2 tablespoons chopped parsley or cilantro

3 tablespoons sunflower seeds kernels

3/4 cup / 1 oz  freshly grated Parmesan

3.5 oz / 1/2 cup cubed Organic Valley feta

2 teaspoons Local Folks Foods whole-grain mustard

2 large Local Farm Fresh eggs, lightly beaten

3/4 cup  Snowville Creamery milk

2 cups flour

4 teaspoons aluminum free baking powder

1 teaspoon fine-grain sea salt

Preheat oven to 405F, with rack in the top third. Use the butter to grease a 12-hole muffin pan and set aside.

Sprinkle the olive oil and some salt and pepper over the squash. Toss well and turn onto a baking sheet or roasting pan. Arrange in a single layer and bake for 15 – 25 minutes or until cooked through entirely. Set aside to cool.

Transfer two-thirds of the squash to a large mixing bowl along with the spinach, parsley, sunflower seeds, Parmesan, two-thirds of the feta, and all of the mustard. Gently fold together. In a separate bowl beat the eggs and milk together and add to the squash mix. Sift the flour and baking powder onto the squash mix, top with the salt and a generous dose of freshly ground black pepper and fold together just until the batter comes together, be careful not to over mix.

Spoon the mixture into the prepared pan, filling each hole 3/4 full, top each muffin with a bit of the remaining squash and feta (see photo up above). Bake for 15-20 minutes or until the tops and sides of the muffins are golden, and the muffins have set up completely. Let cool for a couple minutes then turn out onto a cooling rack. I like these muffins cooled a bit, served just warmer than room temperature.

Makes 12 muffins.

Adapted from a recipe in 101 Cookbooks blog.

  • 3/4 cup all-purpose flour (spooned and leveled)
  • 1/4 cup packed Woodstock Farms light-brown sugar
  • 1/2 teaspoon Eden salt
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 8 tablespoons (1 stick) Organic Valley unsalted butter, cold, cut into small cubes
  • 1 cup old-fashioned rolled oats (not quick-cooking)
  • 3 pounds apples, such as Empire, Gala, or Braeburn, peeled, cored, and cut into 1/2-inch chunks
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon Frontier Spices ground cinnamon

Preheat oven to 375 degrees.

 In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples.

In another large bowl, toss apples with lemon juice, cinnamon, and remaining 1/2 cup granulated sugar. Transfer to a shallow 2-quart baking dish, and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.

Recipe adapted from Martha Stewart.