Juicy tomatoes, fresh herbs and a touch of cream lend rich appeal to this dish.
2 tablespoons butter
1 cup heirloom tomatoes, chopped
½ cup chopped fresh basil
¼ cup chopped fresh Italian parsley
4 teaspoons heavy cream
Sea salt and fresh ground pepper
Grana-style cheese (optional)
1. Preheat oven to 350°. Generously butter four ½-cup ramekins.
2. In a bowl, stir together the tomatoes, basil, parsley, plus salt and pepper. Divide evenly among the prepared ramekins. Cut the 2 teaspoons butter into small pieces and divide among the ramekins, sprinkling the pieces evenly over the tomato mixture. Break an egg into each ramekin. Season with more salt and pepper as needed. Drizzle each egg with 1 teaspoon of the cream. Arrange the ramekins on a rimmed baking sheet.
3. Bake until the egg whites are opaque and the yolks have firm edges and are soft in the center, about 15 minutes. Remove from the oven and sprinkle each serving with cheese, if using. Serve immediately.
Packed with cherry tomatoes, spinach and Chanterelle mushrooms, this easy frittata boasts incredibly fresh flavor.
2 cups Chanterelle mushrooms, washed
1 pint Sungold cherry tomatoes, sliced in halves
4 cups spinach greens
1 Walla Walla sweet onion, finely chopped
1 tablespoon fresh thyme, chopped
1 clove garlic
2 tablespoons olive oil
Sea salt and fresh ground pepper
1. Preheat oven to 375°.
2. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Add the mushrooms to the skillet and sauté for about 6 to 8 minutes, until tender but firm. Remove from skillet. Add another tablespoon oil, then add the onion, tomato and spinach. Sauté for an additional 2 to 4 minutes or until the onions are softened and garlic is fragrant. Season vegetables with salt and pepper. Remove from skillet.
3. In a medium bowl, beat together the eggs and thyme with a pinch of salt and pepper. Return the mushrooms to the skillet, arranging in an even layer. Top with the vegetable mixture and then pour eggs evenly over. Drizzle olive oil around the edge of the pan to ensure easy removal.
4. Transfer to oven and bake for 15-20 minutes, until the eggs have completely set in the center. Serve straight out of the skillet, cut into wedges, or flip onto a serving plate.
Fresh sage and a hint of red pepper give this sweet chowder just a subtle hint of spice.
4 ears of corn shucked
1 sweet onion, peeled and diced
2 sweet peppers, seeded and diced
4 cups vegetable or corn stock
6 fresh sage leaves, chopped
Pinch red pepper flakes
2 teaspoons olive oil
1. Preheat a grill or grill pan over medium-high heat, then place the ears of corn directly on the grates and grill, 8-10 minutes, rotating occasionally, until the cobs are slightly charred. Remove and allow to cool, then shuck the kernels from the cobs using a sharp kitchen knife. Set aside.
2. Heat the oil in a 4-quart pot until shimmering. Add the onion and peppers and sauté until lightly tender, 2-3 minutes. Add the corn (reserving a small handful for garnish), sage and chile pepper flakes; sauté for 1 minute. Season with salt to taste. Stir in the broth and bring to a boil. Reduce the heat to medium low and simmer until vegetables are all tender, about 5 minutes.
2. Carefully pour half the mixture into a blender and purée until smooth (remember the soup is hot, so be careful). Stir the puréed mixture back into the pot with the remaining soup. Taste the soup and add more salt, if desired. Ladle into bowls, garnish with a few chile flakes and grilled corn kernels and serve hot.
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.
1 loaf cinnamon raisin bread
Butter, for greasing the baking pan
8 whole eggs
2 cups whole milk
½ cup heavy cream
1 cup sugar
2 teaspoons ground cinnamon
2 tablespoons vanilla extract
8 tablespoons cold butter, cut into pieces
½ cup flour
½ cup packed brown sugar
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup raisins
1. Cut bread into ¼-inch slices, then overlap the slices in rows in a well-buttered baking dish. Whisk together the eggs, milk, cream, sugar, vanilla, and cinnamon, then pour the mixture evenly over all the pieces of bread, soaking the bread as much as possible.
2. To make the topping, combine the butter, flour, brown sugar, cinnamon, and salt in a bowl and cut it all together with a pastry cutter. Stir in the raisins. Sprinkle the topping all over the casserole. Cover the pan with foil and refrigerate it for several hours or overnight.
3. Preheat the oven to 350°. Bake the French toast for 45 minutes to 1 hour for a softer texture, or longer for a firmer, crisper texture. Cover with foil for the first 30 minute of baking, then remove it for the remaining baking time. Serve individual helpings with butter and warm syrup