Breakfast Favorites Recipes
Put on the coffee pot, pull out a skillet, and wake up to this week’s menu of farmhouse favorites: With smoky all-natural bacon and farm-fresh eggs to incorporate into your choice of scrambles, frittatas or quiches (see recipes for ideas!), plus locally baked cinnamon-raisin bread, sweet-tart apple-pear cider and silky Greek yogurt, it has just about everything you need to whip up an energizing brunch. Also flush with fragrant herbs like dill and mint, hand milled flour, local honey, and seasonal produce like Morel mushrooms, fingerling potatoes, asparagus, and tender-crisp salad greens, this box is an excellent way to say “good morning!”
Here are a few recipe ideas for the week:
Bacon, Onion & Herb Quiche
Light and bright, with a touch of smokiness courtesy of the bacon, this frittata is bound to be a sure-fire hit.
Butter Pie Dough
This simple, extraordinary all-purpose pie dough recipe from the minds at Metropolitan Market and Cairnspring Mills can be used in both your sweet and savory baking.
Morel Mushroom Scramble
Serve this earthy scramble with a salad of spring greens to complete the meal.
Baked Cinnamon-Raisin French Toast
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.
Fingerling Potato ‘Homefries’
These creamy, rustic potatoes are flecked with fresh parsley and red pepper flakes for heat.
Lemon-Dill Vinaigrette
In addition to salad greens, this versatile dressing pairs well with roasted baby carrots.
Odd to the Egg Recipes
Eggs are one of the world’s finest gifts to the cook, delicious served scrambled, poached, boiled or fried. Thus, this week’s delivery is devoted to the glorious egg, and two different varieties at that, with farm-fresh chicken eggs from Bella Luna and rich, silky duck eggs. Also filled with an assortment of egg-friendly pairings—multigrain bread, farm-fresh herbs and smoky, nitrate-free bacon—plus a bevy of fresh spring produce that includes asparagus, cauliflower, baby leeks, and rhubarb, this box will help you craft the perfect egg no matter what size you choose.
Here are a few recipe ideas for the week:
Mushroom & Asparagus Eggs Benedict
Served over toasted bread, this eggs Benedict is truly stunning.
Caramelized Bacon
This incredibly simple recipe always gets rave reviews from our guests!
Poached Duck Egg Salad with Frizzled Leeks
The lovely runny egg yolk becomes the vinaigrette for this beautiful salad topped with frizzled leeks.
Frizzled Leeks
These crispy leeks are a wonderful garnish for salads, soups or main dish proteins like beef or pork.
Whole-Roasted Cauliflower
This dish can’t be beat for presentation, served whole and topped with olive oil and sea salt.
Caramelized Bacon
This incredibly simple recipe always gets rave reviews from our guests!
Ingredients:
1½ cups packed brown sugar
1 pound bacon
Method:
1. Preheat oven to 375°. Place sugar in a shallow pan. Add strips of bacon to pan and coat completely with sugar, shaking off excess to even coat.
2. Transfer bacon to a broiler pan or rack set over baking sheet lined with aluminum foil. Bake bacon until dark golden brown, turning once, about 10-15 minutes per side. Using tongs, transfer to rack to cool. Serve warm.
The Italian Spring Recipes
This week’s lineup combines a bevy of fresh spring produce—from verdant greens to vibrant red radishes—with the soulful flavors of Italy, also including smoky, nitrate-free bacon, fresh bucatini pasta, and silky duck eggs that are all begging to star in pasta carbonara for supper (see the enclosed recipe suggestions for that one!). Also including fun Italian-style pantry provisions such as pillowy focaccia bread, farmstead Caciotta cheese and soft amaretti cookies with chocolate, as well as spring daffodils, this box will transport you abroad, all without leaving your very own kitchen. Mangia!
Here are a few recipe ideas for the week:
Duck Egg Carbonara Pasta with Bacon
Creamy and indulgent, simple and satisfying, this classic-style carbonara dish gets an added boost from this week’s silky duck eggs.
Roasted Radishes with Brown Butter & Lemon
The sweet, nutty brown butter here lends a beautiful finishing touch.
Italian Parsley-Caper Vinaigrette
This adaptation of the pungent vinaigrette from Joshua McFadden’s Six Seasons: A New Way with Vegetables is magical drizzled over roasted vegetables or spring greens!
Sweet Onion Confit
This buttery-sweet topping is wonderful in sandwiches or even atop crackers.
Arugula Pesto
Stash this bright, zippy pesto in your freezer to add to the likes of pastas, soups or even roasted vegetables.
