Savory Buckwheat Groats Breakfast Bowl
This cozy, comforting recipe is extremely versatile—add in your favorite breakfast meat, some seasonal veggies and top with a farm-fresh egg or two!
Ingredients:
1 cup buckwheat groats
2 cups water
½ teaspoon salt
8 sausage patties
1 yellow onion, peeled and chopped
2 leeks, white and light green parts only, chopped
2 cups winter squash of your choice, peeled, seeded and chopped into bite-size pieces
8 eggs
Method:
1. For the groats, bring water to boil in a small pot. Add buckwheat and salt. Return to a boil, then reduce heat to a simmer, cover and cook until tender, 10–15 minutes. Drain off any remaining water.
2. Meanwhile, in a medium-sized skillet, cook the sausage patties until no longer pink on the inside, removing to a paper-towel-lined plate to drain. Add the onions, leeks, and squash to the skillet, season generously with salt and pepper, and sauté over medium-high heat in the meat drippings until the veggies are tender. Also remove from the skillet and reserve. Finally, in the same skillet, crack the eggs and fry until the whites are set, but the yolks are still runny. Season eggs with salt and pepper.
3. Divide the warm groats into four serving bowls, then top each with 2 sausage patties, a generous helping of the vegetables and 2 eggs; serve immediately.
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Buckwheat Groats with Cinnamon-Kissed Apples & Raisins
Topped with fall apples, this sweet groat bowl option is also fragrant with cinnamon.
Ingredients:
1 cup buckwheat groats
2 cups water
½ teaspoon salt
4 tablespoons unsalted butter
4 apples, peeled, cored and sliced â…“-inch thick
2 tablespoons light brown sugar
Pinch of cinnamon
½ cup raisins
Method:
1. For the groats, bring water to boil in a small pot. Add buckwheat and salt. Return to a boil, then reduce heat to a simmer, cover and cook until tender, 10–15 minutes. Drain off any remaining water.
2. Meanwhile, in a large skillet, melt the butter. Add the apple slices and cook over moderate heat, stirring occasionally, until lightly browned in spots, about 5 minutes. Stir in the sugar and cinnamon, reduce the heat to low and cook, stirring occasionally, until softened and lightly caramelized, about 10 minutes longer.
3. Divide the warm groats into four serving bowls and top each with a generous helping of the apples, garnishing with a smattering of raisins. Serve immediately.
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Savory Spelt Waffles with Sausage, Jammy Eggs & Fennel
Crisp, nutty spelt waffles go savory with maple-kissed sausage, jammy eggs and a bright tangle of fennel and greens.Â
Ingredients:
2 cups Chimacum Valley Grainery Spelt Pancake & Waffle Mix
Ingredients called for on package for waffles
2 tablespoons chopped Italian parsley, plus more for serving
Freshly ground black pepper
1 pound Skagit River Ranch Breakfast Sausage
4 farm-fresh eggs
1 small fennel bulb, very thinly sliced
2 cups frisée or baby lettuce greens
1 tablespoon fresh lemon juice
2 tablespoons extra-virgin olive oil
Kosher salt
Fennel flowers, for garnish, optional
Maple syrup, for serving, optional
Directions:
1. Prepare the waffle batter according to package directions. Fold in the parsley and a generous grinding of black pepper. Cook in a preheated waffle iron until deeply golden and crisp; keep warm while you prepare the toppings.
2. Meanwhile, cook the breakfast sausage in a skillet over medium heat, breaking it into bite-size pieces, until browned and cooked through.
3. Bring a saucepan of water to a boil. Carefully lower in the eggs and cook for 7 minutes for jammy yolks. Transfer immediately to a bowl of ice water, then peel and halve.
4. In a small bowl, toss the shaved fennel and greens with the lemon juice and olive oil. Season lightly with salt and pepper.
5. Top each warm waffle with sausage, a handful of the fennel salad and two egg halves. Finish with parsley and fennel flowers, if using. Serve as-is for a savory breakfast, or add a light drizzle of maple syrup for a sweet-savory finish.
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Creamy Polenta Breakfast Bowls with Italian Sausage & Poached Eggs
A comforting, savory breakfast (or any-time meal) that celebrates the rustic flavors of the season.
Ingredients:
1 cup cornmeal or polenta
3 cups water
1 cup buttermilk
2 tablespoons grey sea salt butter, plus more for serving
1 pound Italian sausage
4 large eggs
1 small onion, finely diced
1 carrot, finely diced (optional)
Sea Salt and freshly cracked pepper, to taste
Chopped fresh herbs, such as parsley, thyme, or chives
Bella Luna wildflower honey, for drizzling
Method:
1. In a medium saucepan, bring water to a boil. Slowly whisk in the polenta and reduce heat to low. Stir often until thickened and tender, about 30–40 minutes. Stir in the buttermilk, butter, and a generous pinch of salt. Keep warm over low heat, adding more water as needed for a creamy consistency.
2. While the polenta cooks, crumble and brown the sausage in a large skillet over medium heat. Once golden, add onion (and carrot, if using) and cook until softened, 5–7 minutes. Season with pepper.
3. Bring a pot of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small cup, then carefully slide it into the water. Cook for 3–4 minutes for soft yolks, or longer for firmer eggs.
4. Spoon warm polenta into bowls. Top with sausage and vegetable mixture, a poached egg, and a sprinkle of herbs. Finish with a small pat of butter and a light drizzle of wildflower honey.
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Breakfast Sausage & Eggplant Hash with Crispy Eggs
Golden eggplant, zucchini and fennel mingle with savory breakfast sausage and juicy tomatoes beneath a perfectly crispy-edged egg.Â
Ingredients:
1 pound Skagit River Ranch Breakfast Sausage
1 medium eggplant, cut into ½-inch cubes
1 small Italian zucchini, cut into ½-inch cubes
½ fennel bulb, diced
2 tablespoons olive oil, as needed
2 medium heirloom tomatoes, chopped
Kosher salt and freshly ground black pepper
4 farm-fresh eggs
¼ cup chopped Italian parsley
Fennel flowers, for serving, optional
Hot sauce, for serving, optional
Directions:
1. Heat a large cast-iron or heavy skillet over medium-high heat. Add the sausage and cook, breaking it into bite-size pieces, until browned and cooked through. Transfer to a plate, leaving the flavorful drippings in the skillet.
2. Add the eggplant, zucchini and fennel, along with a drizzle of olive oil if the skillet seems dry. Season with salt and pepper and cook, stirring only occasionally, for 8 to 10 minutes, until the vegetables are deeply browned and tender. Add the tomatoes and return the sausage to the skillet. Cook for another 3 to 5 minutes, just until the tomatoes soften and release some of their juices. Taste and adjust the seasoning.
3. While the hash finishes, heat a thin layer of olive oil in a separate skillet over medium-high heat. Crack in the eggs and cook until the whites are set and crisp around the edges but the yolks remain runny.
4. Spoon the hash into shallow bowls and top each serving with a crispy fried egg. Scatter generously with parsley and fennel flowers and serve with hot sauce, if desired.
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Savory Mushroom Breakfast Strata
This healthy yet decadent-tasting strata is studded with winter squash, mushrooms and tender greens.
Ingredients:
1 bunch hearty greens, such as kale or Swiss chard
½ pound mushrooms, such as baby Shiitake, washed and sliced
½ winter squash, peeled, seeded and diced into 1-inch pieces
½ loaf French bread (preferably stale!), cut into 1-inch-thick slices
1-2 garlic cloves
1 teaspoon fresh thyme leaves, coarsely chopped
½ cup Gruyère cheese, grated
¼ cup Parmesan cheese, grated
4 eggs
2 cups milk
Olive oil
Sea salt and fresh ground pepper
Method:
1. Bring a medium or large pot of water to a boil, salt generously and add the greens. Cook 2-3 minutes, until tender but still colorful. Transfer to a bowl of cold water, then drain and squeeze out excess water. Chop coarsely and set aside. Cut one of the garlic cloves in half and rub the slices of bread with the cut side. Then mince all of the garlic. Cut the bread into 1-inch squares.
2. Heat the oil over medium-high heat in a heavy skillet and add the squash. Cook, stirring often, until it begins to soften, and add the thyme, garlic and salt and pepper to taste. Then add the mushrooms and cook an additional 1-2 minutes, or until the mushrooms are tender and fragrant. Stir in the greens, toss together and remove from the heat.
3. Preheat the oven to 350°. Oil or butter a 2-quart baking dish. In a large bowl, combine the bread cubes, the mushrooms, squash and greens, and the two cheeses and toss together. Transfer to the prepared baking dish.
4. Beat together the eggs and milk. Add salt to taste and a few twists of the pepper mill, and pour over the bread mixture. Let sit for 30 minutes before baking so that the bread can absorb some of the liquid.
5. Place in the oven and bake 40-50 minutes, until puffed and browned. Remove from the oven and serve hot or warm.
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Buckwheat Crêpes
Once you perfect the technique here, start adding in and playing with your favorite fillings. (This week we suggest using our signature apple butter paired with some maple-spiced apples.)
Ingredients:
1 cup buckwheat flour
¾ teaspoon salt
2 large eggs
1 cup milk
1 tablespoon unsalted butter, melted
¼ to ½ cup water
Method:
1. To make the crêpe batter, combine all the ingredients (except water) in a blender, and blend until smooth. Cover the batter and let it rest in the refrigerator for at least 2 hours, or overnight.
2. When you’re ready to make crêpes, thin the batter with water, using less water for thicker crêpes and more water for thinner ones.
3. Preheat a crêpe pan or non-stick skillet over medium-high heat. Lightly grease the pan with butter, oil, or pan spray, then pour in enough batter to thinly coat the bottom of the pan; swirling the pan as you pour the batter will help ensure an even coating. Cook the crêpe for 1 to 2 minutes on the first side, until it’s golden and lifts from the pan easily. Flip it over and cook for another 1 to 2 minutes on the other side.
4. Transfer cooked crêpes to a plate, stacking them on top of one another, and keeping a towel over them. Fill as desired; serve warm.
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European-Style Buckwheat Cake
Known as schwarzplententorte in German or torta di granosaraceno in Italian, this wonderfully moist and dense cake is usually eaten for breakfast together with a big cup of coffee—or as a morning or afternoon snack.
Ingredients:
1 cup butter, at room temperature
1¼ cups sugar
6 eggs, separated
2¼ cups buckwheat flour
2¼ cups almonds, skins on if possible, pulverised into almond meal
1 apple, peeled and grated
2 teaspoons vanilla extract
Your favorite berry preserves
Powdered sugar
Method:
1. Cream together the butter and sugar. Add the egg yolks and beat until pale and creamy. Add the buckwheat, almond meal, grated apple and vanilla extract until just combined.
2. Beat the egg whites to stiff peaks. Gently fold in, bit by bit, into the batter until well combined and pour batter into a greased and lined round baking tin.
3. Bake at 350º for about 50 minutes or until the cake is deep golden brown on top and a skewer inserted in the middle of the cake comes out clean. When cool enough to handle, remove cake from tin and slice in half lengthways. Spread the bottom layer with a healthy spreading of jam and replace the top layer. Just before serving, dust with powdered sugar.
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Reibekuchen
These classic German potato pancakes are delicious served with applesauce for a sweet option, or topped with sour cream, chives and fresh ground pepper for a more savory taste.
Ingredients:
1 pound of potatoes
1 small onion
3 tablespoons flour
1 medium-sized egg
Sea salt
Pinch of pepper (if you want savory pancakes)
Neutral oil for frying
Method:
1. Wash and peel the potatoes, and peel the onion. Grate the potatoes into a bowl using a cheese grater, or food processor fitted with a grating blade. (If there is excess water in the potatoes, drain some of the potato water. Also grate the onion.
2. Add a healthy pinch of salt, and a pinch of pepper if you want the pancakes savory, flour, and the egg. Mix everything together until the batter is well mixed.
3. Heat two tablespoons of oil in a pan and add two tablespoons of batter per pancake. Make sure the pancake is not too thick or too large to ensure proper cooking. You probably won’t be able to fit more than 2-4 pancakes into your pan at the same time.
4. Cook the pancakes until both sides are golden brown, 3-4 minutes per side, then remove them from the pan and allow to drain on a paper towel or similar to allow the oil to absorb. (You can then put the pancakes in the preheated oven to keep them warm.) Repeat the process with the rest of the batter, adding more oil as needed, and serve immediately with your preferred toppings.
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Breakfast Barley with Dried Fruit & Nuts
Chewy, nutty barley is topped with fruit, nuts and a hint of cinnamon to create a hearty and satisfying breakfast.
Ingredients:
2 cups cooked barley*
1 tablespoon cinnamon
¼ teaspoon cloves
1 pinch salt (if you didn’t salt barley during cooking process)
2 medium apples diced
¼ cup walnuts chopped
¼ cup dried cherries
¼ cup pure maple syrup
Milk, to serve (optional)
Method:
1. Combine all ingredients in a medium sauce pot heated over medium heat.
2. Stir frequently until warmed through, about 2-3 minutes.
3. Pour into four bowls and serve with milk if desired.
*To prep barley, combine 1 cup barley with 3 cups water or stock in a saucepan, adding a generous pinch of salt. Bring to a simmer and cook for approximately 25-30 minutes, or until the barley is tender. Drain and cool until ready to use.
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