Rise and shine, it’s breakfast time! Gather round the table this weekend with a hearty and satisfying brunch starring fresh, hot-from-the-oven cream biscuits topped with our signature sausage gravy. Complemented by breakfast-ready ingredients such as seasonal pumpkin loaf, cinnamon-raisin bread, and farm-fresh eggs, this week’s box also includes turnips, peppers, tomatoes and Chanterelle mushrooms—pour yourself a cup of joe and get cookin’.
Here are some recipe ideas for the week:
These fluffy biscuits are extra-rich thanks to the addition of sweet cream.
Fall Mushroom Frittata
Packed with cherry tomatoes, spinach and Chanterelle mushrooms, this easy frittata boasts incredibly fresh flavor.
Baked Cinnamon-Raisin French Toast
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.
Sweet Corn Fritters
These perfectly-crisp fritters are sure to be a new fall favorite!
Corn Chowder with Peppers & Sweet Onion
Fresh sage and a hint of red pepper give this sweet chowder just a subtle hint of spice.
Sautéed Turnips & Greens with Garlic
Tossed with flavorful Chanterelle mushrooms, these turnips are incredibly tender thanks to a quick simmer in chicken stock.