Rise and shine, it’s breakfast time! Gather round the table this weekend and rid yourself of the rainy day blues 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 homemade jam, Gruyère cheese bread and a dozen farm-fresh eggs, this week’s box also includes beautiful Jerusalem artichokes, new potatoes, leeks and Bloomsdale spinach—pour yourself a cup of joe and get cookin’.
Here are a few recipe ideas for the week:
These fluffy biscuits are extra-rich thanks to the addition of sweet cream.
Mushroom, Leek & Fontina Frittata
Perhaps best served at room temperature, this luscious frittata from Bon Appetit is a fantastic do-ahead entrée.
Spinach & Gruyère Cheese Bread Strata
Put this week’s cheesy bread loaf to good use with this spinach-kissed breakfast strata.
Fingerling Potato ‘Homefries’
These creamy, rustic potatoes are flecked with fresh parsley and red pepper flakes for heat.
Sautéed Jerusalem Artichokes
This simple method from Saveur allows these artichokes’ natural sweet flavor to shine.
Kale Rapini with Buttered Leeks
Sublime herb- and cheese-kissed crumbs finish these sautéed spring greens.
Garlic Butter-Roasted Cremini Mushrooms
Roasted with capers and garlic, this simple dish is a real show-stopper.