The flavors of spring continue to delight, this week in a produce-packed brunch featuring our whole grain hotcakes topped with smooth salted caramel syrup or locally-made peanut butter, organic breakfast sausages and a dozen eggs to fry, poach or scramble as you please. Accented by imported flake sea salt, moist cinnamon raisin bread and colorful produce including Cara Cara oranges, fava leaves and red spring onions, this breakfast is fit for a leisurely gathering—complete with fresh-cut tulips for the table.
Here are a few recipe ideas for the week:
Whole Grain Hotcakes
Crafted with hearty whole grains and nuts, our signature mix produces one satisfying flapjack!
Cara Cara Orange Compote
This tart-sweet spread is lovely on croissants, French toast or even this week’s whole grain hotcakes.
Scrambled Eggs with Red Spring Onions
Punched up with bright spring onions, these scrambled eggs are divine.
Sausage, Potato & Arugula Breakfast Frittata
Spicy, tender arugula brings pleasant bite to this baked dish with savory sausage and potato rounds.
Sautéed Fava Greens with Garlic
Boasting a sweet flavor similar to pea shoots, fava greens are absolutely delicious sautéed with fragrant garlic.
Rosemary Roasted Potatoes
Flecked with fragrant rosemary, this lovely recipe from Ina Garten can be enjoyed for dinner, and then re-warmed for breakfast the next day!
Potato Mash with Leek Confit
This easy, casserole-style dish is rich with buttery leeks and fingerling potatoes.