Spring Leek & Sausage Egg Scramble
Also punched up with bright spring onions, these scrambled eggs are divine.
Ingredients:
8 eggs
½ pound breakfast sausage
¼ cup milk
1 cup chopped leeks, white and light green parts only
½ cup chopped spring onions
1 tablespoon freshly-chopped parsley
Sea salt and fresh ground pepper
Method:
1. Cook the breakfast sausage in a frying pan over medium heat, breaking the sausage into small pieces as it cooks with a wooden spoon or spatula. Once cooked through, add the spring onions and leeks and cook, stirring constantly, for about 2-3 minute, until both are softened and fragrant.
2. Crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then whisk together with the milk, seasoning generously with salt and pepper. Add eggs to the frying pan and mix with the sausage, onion and leek mixtures, cooking until set to your desired taste. Serve immediately.
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Sausage, Sweet Onion & Leek Scramble
This hearty scramble will fill you up to start your day.
Ingredients:
8 eggs
8 ounces breakfast sausage links
¼ cup milk
½ cup chopped leeks, white and light green parts only
½ Walla Walla sweet onion, peeled and diced
1 tablespoon butter or olive oil
1 tablespoon freshly-chopped parsley
Sea salt and fresh ground pepper
Method:
1. Heat the butter or oil in a frying pan over medium heat. Add the sausage links and cook through, breaking the sausage into small chunks with a wooden spoon. Then, add the leeks and onion and cook, stirring constantly, for an additional 2-3 minute, until both are softened and fragrant.
2. Crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then whisk together with the milk, seasoning generously with salt and pepper. Add eggs to the frying pan and mix with the sausage and vegetables.
3. Cook, stirring occasionally until eggs are set and no longer runny. Gently mix in the freshly-chopped parsley and serve immediately.
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Spanish Lentils with Greek Sausage & Sweet Peppers
Slow-simmered with garlic, onion and a hint of paprika, these rich beans pair beautifully with sausage and peppers.
Ingredients:
1½ cups lentil beans, rinsed
2 tablespoons olive oil
2 garlic cloves, peeled and minced
1 tablespoon each fresh chopped parsley and savory
½ teaspoon smoked paprika (optional)
2 cups waters or chicken broth
3-4 links Greek sausage
1 pound small sweet peppers, halved, seeded and cut lengthwise
1-2 spring onions, thinkly sliced (if desired)
Method:
1. Soak lentils in a pot of cold water for an hour prior to cooking. Drain and rinse.
2. Heat olive oil in large stock pot on low heat, add onion, paprika and garlic. Sauté until onion begins to look translucent and garlic browns a little. Add water or chicken broth and lentils, bring to a boil and reduce to a simmer. Cook until lentils are just cooked, not mushy, about 40-45 minutes. Remove from heat and add in fresh herbs and season to taste with salt and pepper.
3. Meanwhile, in a skillet, cook sausages in a half inch of water until done and
remove. Discard cooking water. In the same skillet, add peppers and onions along with a drizzle of olive oil and turn heat up to high. Sauté peppers and onions, until peppers and onions just begin to blister and char. Add sausage, turning down heat, and continue cooking until the sausages are browned. Slice sausages diagonally in large slices to serve.
4. To serve, ladle helpings of lentils into bowls and top with sausage and pepper mixture, garnishing with additional parsley if desired.
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Scrambled Eggs with Red Spring Onions & Leeks
Punched up with bright spring onions, these scrambled eggs are divine.
Ingredients:
8 eggs
¼ cup milk
½ cup chopped leeks, white and light green parts only
½ cup chopped spring onions
1 tablespoon butter or olive oil
1 tablespoon freshly-chopped parsley
Sea salt and fresh ground pepper
Method:
1. Heat the butter or oil in a frying pan over medium heat. Add the spring onions and leeks and cook, stirring constantly, for about 2-3 minutes, until both are softened and fragrant.
2. Crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then whisk together with the milk, seasoning generously with salt and pepper. Add eggs to the frying pan and mix with the onions and leeks.
3. Cook, stirring occasionally until eggs are set and no longer runny. Gently mix in the freshly-chopped parsley and serve immediately.
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Chorizo Scramble
Or, try breakfast burritos this week: Just whip up this spicy scramble and serve it in tortillas with cheese and pico de gallo on top!
Ingredients:
8 eggs
8 ounces chorizo sausage
¼ cup milk
½ cup chopped leeks, white and light green parts only
½ sweet onion, peeled and diced
1 tablespoon butter or olive oil
1 tablespoon freshly-chopped parsley
Sea salt and fresh ground pepper
Method:
1. Heat the butter or oil in a frying pan over medium heat. Add the chorizo sausage and cook through, breaking the sausage into small chunks with a wooden spoon. Then, add the spring onions and leeks and cook, stirring constantly, for an additional 2-3 minute, until both are softened and fragrant.
2. Crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then whisk together with the milk, seasoning generously with salt and pepper. Add eggs to the frying pan and mix with the chorizo and vegetables.
3. Cook, stirring occasionally until eggs are set and no longer runny. Gently mix in the freshly-chopped parsley and serve immediately.
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Baked Caramelized Onions
Whip up a batch at the beginning of the week, then enjoy these beauties tossed with roasted vegetables, incorporated into sandwiches or mixed into scrambled eggs all week long!
Ingredients:
5 pounds yellow or red onions, or a mixture of both (about 5-6 onions total)
¼ cup olive oil
1 tablespoon salt
Method:
1. Preheat oven to 400°. Peel and trim onions, then half and cut into ¼-inch slices.
2. Place onion slices into a large stockpot or Dutch oven, then drizzle with the olive oil and sprinkle with salt, tossing to distribute. Cover and place in oven.
3. Bake onions for 2 to 2½ hours until golden brown, stirring the onions every 15 minutes or so, scraping the sides of the pot so that the onions do not stick. Store the caramelized onions in an airtight container in the refrigerator for up to 2 weeks.
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Chicken Sausage Gravy
Our favorite version of the Southern classic, freshened up with herbs and sweet onion.
Ingredients:
1 pound chicken breakfast sausage, such as Double DD Meats
½ cup chopped sweet onion
â…“ cup all-purpose flour
4 cups whole milk
1 tablespoon chopped parsley leaves
½ teaspoon seasoned salt
2 teaspoons ground black pepper, more to taste
Method:
1. Break sausage into small pieces with a spoon and cook in a single layer in a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Add the chopped onion and continue to cook until onion is translucent and lightly browned.
2. Reduce the heat to medium-low. Sprinkle in the flour and stir to incorporate with the sausage, onion and pan drippings. Stir mixture and cook for another minute or so, then pour in the milk, stirring constantly until mixed.
3. Cook the gravy, stirring frequently, until it thickens. (This may take 10-12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in ½ cup of milk or more if needed. Taste and adjust seasonings, then add chopped parsley. Spoon over warm split biscuits to serve.
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Purple String Beans with Caramelized Sweet Onions
These beautiful beans are tossed with flavorful onions and fresh parsley.
Ingredients:
1 pound purple string beans, trimmed
½ Walla Walla sweet onion, chopped
2-3 tablespoons butter
¼ cup freshly-chopped parsley
Sea salt and fresh ground pepper
Method:
1. Fill a large pot with water, bring to a boil. Drop in the beans, cook briefly until just tender, approximately 1 minute. Remove from heat, drain and rinse with cold water to stop the beans from cooking any longer. Set aside.
2. Meanwhile, in a large sauté pan, add the butter and onions, cooking over low heat until onions are tender and caramelized. Add the beans, turn heat to high and toss to combine. Season with salt and pepper and garnish with the parsley.
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Sweet Onion Confit
This buttery-sweet topping is wonderful in sandwiches or even atop crackers.
Ingredients:
2 Walla Wall sweet onions
2 tablespoons vegetable oil
1 tablespoon balsamic or sherry vinegar (optional)
Method:
1. Peel and slice the sweet onions. Heat a bit of vegetable oil in a large frying pan over medium heat.
2. Add sweet onions, sprinkle with salt, reduce heat to medium low or low and cook, stirring frequently, until onions are extremely tender and caramelized, about 30 minutes. Keep heat low enough so onions are cooking but not browning; caramelizing will brown them inside-out rather than bits of browning on the outside first. Finish with a splash of balsamic or sherry vinegar, if you like.
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Bratwurst with Caramelized Onions, Leeks & Sweet Peppers
This inviting main dish is incredibly flavorful! (If you happen to have any leftovers, try piling them into a sandwich with this week’s pumpernickel bread.)
Ingredients:
4 bratwurst links
2 yellow onions, peeled and sliced into half-rings
2 leeks, trimmed of root and dark green ends and thinly-sliced
2 sweet peppers, seeded and sliced
2 tablespoons butter
Method:
1. In a large sauté pan, melt the butter and then add the onions, leeks and peppers, cooking over low heat until all the onions and leeks are caramelized and the peppers are tender, about 20 minutes.
2. Meanwhile, in another skillet, simmer the bratwurst in 1-2-inches of water to cover for 20 minutes. Then drain off the water from the skillet and continue cooking just long enough to brown the bratwurst lightly.
3. To serve, pile the bratwurst atop the caramelized veggies and serve with sauerkraut and mustard on the side.
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