Put on a pot of coffee and greet the day with warm, soulful brunch fare that stars our own cream biscuit mix, signature pear butter and farm-fresh eggs, plus a bevy of colorful fall produce to serve alongside like Chimayó chile peppers, fingerling potatoes and yellow onions incorporate into a cozy roasted veggie hash. Also included: Fresh multigrain bread, granola from Little Apple Treats and Cherry Valley Dairy’s silky-smooth butter with sea salt. Enjoy!
Here are a few recipe ideas for the week:
These fluffy biscuits are extra-rich thanks to the addition of sweet cream.
Roasted Fingerling Potatoes, Chile Peppers & Onions
These easy roasted veggies are a great brunch side dish. (Or, try topping a hearty serving with a poached egg for a satisfying entrée.)
Sautéed Collard Greens
Try this traditional Southern favorite with a fried egg on top for breakfast!
Carrot & Apple Sauté with Rosemary
This beautiful combination sings with fresh flavor!
These delightful beets from Rick Rodgers’ The Big Book of Sides are sure to be a new fall favorite.
Roasted Brussels Sprouts with Pears
This unique flavor combination is accented by salty pistachios.