Weekend Brunch Recipes

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Put on some coffee, pull out a skillet and wake up to this week’s menu of farmhouse favorites: With all-natural chicken breakfast sausage and a German-style oven pancake topped with summer raspberry preserves, plus a dozen farm-fresh eggs, bright citrus salad vinaigrette and seasonal produce including fennel, gold and red beets and Cara Cara oranges, it has everything you need to whip up a luxurious and leisurely weekend brunch.

Here are some recipe ideas for the week:

German-Style Oven Pancake
Forget flipping: This oven-baked pancake is airy and light—absolutely delicious topped with raspberry preserves.

Baked French Toast
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.

Cara Cara Orange Compote
This tart-sweet spread is lovely on croissants, French toast or even this week’s oven pancake!

Savory Mushroom Breakfast Strata
This healthy yet decadent-tasting strata is studded with winter squash, mushrooms and tender greens.

Cara Cara Salad with Fresh Fennel & Arugula Greens
This citrus-kissed salad is beautifully presented with Cara Cara oranges slices and crisp fennel.

Roasted Potatoes with Herbs
Classic breakfast potatoes are brightened with fresh herbs for this versatile recipe.

Celeriac Mash
This simple method from Jamie Oliver allows celeriac to shine; this hearty winter vegetable is a wonderful substitute for potatoes in recipes.

Baked French Toast

This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.

Ingredients:
1 loaf Pain au Levain bread
Butter, for greasing the baking pan
8 whole eggs
2 cups whole milk
½ cup heavy cream
1 cup sugar
2 teaspoons ground cinnamon
2 tablespoons vanilla extract

Topping:
8 tablespoons cold butter, cut into pieces
½ cup flour
½ cup packed brown sugar
1 teaspoon ground cinnamon
¼ teaspoon salt

Method:
1. Cut the bread into ¼-inch slices, then overlap the slices in rows in a well-buttered baking dish. Whisk together the eggs, milk, cream, sugar, vanilla and cinnamon, then pour the mixture evenly over all the pieces of bread, soaking the bread as much as possible.

2. To make the topping, combine the butter, flour, brown sugar, cinnamon, and salt in a bowl and cut it all together with a pastry cutter. Sprinkle the topping all over the casserole. Cover the pan with foil and refrigerate it for several hours or overnight.

3. Preheat the oven to 350°. Bake the French toast for 45 minutes to 1 hour for a softer texture, or longer for a firmer, crisper texture. Cover with foil for the first 30 minute of baking, then remove it for the remaining baking time. Serve with raspberry preserves or Cara Cara orange compote (see recipe for details).

Weekend Breakfast

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Put on the coffee pot, pull out a skillet and wake up to this week’s menu of farmhouse favorites: With all-natural breakfast sausages and a dozen farm-fresh eggs to incorporate into your choice of scramble, frittata or quiche (see recipes!), plus our own signature coffee blend, beautiful summer berry preserves and seasonal produce including mushrooms, Winterbore kale and Turk’s Turban squash, it has everything you need to whip up an energizing brunch to start your day. Good morning!

Here are a few recipe ideas for the week:

Kale Frittata
This easy frittata is baked in a skillet with fresh kale, fragrant garlic and Grana-style cheese.

Roasted Squash & Spinach Quiche
Dotted with balsamic vinegar caramelized onions, roasted squash and fresh spinach, this quiche is incredibly delicious, yet healthful.

Vegetable Scramble with Mushrooms
Wild mushrooms and tender root vegetables elevate farmstead eggs in this stunning scramble.

Baked Cinnamon-Raisin French Toast
This homey recipe from The Pioneer Woman can easily be done the day ahead and chilled until ready to bake.

Rosemary Roasted Potatoes
Easy to prepare ahead, these fragrant potatoes are excellent served at room temperature.

Late Summer Campout Recipes

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There is something soul-soothing about a campout: The woodsy, smoky smell of the campfire and hearty meals cooked over the open flame. This week’s box evokes that same cozy, inviting feeling with a classic camping breakfast starring hot, fluffy biscuits topped with sausage gravy, farm fresh eggs, homemade jam and an array of beautiful late summer produce including sweet red peppers, French fingerling potatoes and the first of the apples from the orchard. Finish off this leisurely weekend feast on a sweet note with warm baked apples or a locally-crafted s’mores chocolate bar.

Here are a few recipe ideas for the week:

F&L Breakfast Biscuits
These fluffy biscuits are extra-rich thanks to the addition of sweet cream.

Sausage Gravy
Our favorite version of the Southern classic, freshened up with fresh herbs and sweet onion.

Rosemary Roasted Potatoes
Easy to prepare ahead, these fragrant potatoes are excellent served at room temperature.

Vegetable Scramble with Mushrooms
Earthy mushrooms and fresh vegetables elevate farmstead eggs in this stunning scramble.

Baked Cinnamon-Raisin French Toast
This homey recipe from The Pioneer Woman can easily be done the day ahead and chilled until ready to bake.

Baked Apples
A true fall classic, this beautiful dessert gets a fresh twist courtesy of our dried cranberry and walnut-kissed cinnamon filling.

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