Good Morning Recipes
Rise and shine—it’s breakfast time! This weekend, cozy up to a brunch-themed box that stars such farmhouse favorites as smoky organic bacon, farm-fresh eggs from our heritage breed hens, and hearty and healthful multigrain bread, plus bubbly prosecco, Dick Taylor drinking chocolate and our housemade crème fraîche. Also accented by French Breakfast radishes, purple sprouting broccoli, sweet Italian peppers, pears, kiwi berries and last of the season heirloom tomatoes, this lineup is sure to help you start your day off right.
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 quiche is bound to be a sure-fire hit.
Baked Eggs with Crème Fraîche & Fresh Herbs
These oeufs en cocotte boast a wonderful balance between the rich crème fraîche and the bright parsley and chives.
Fingerling Potato ‘Homefries’
These creamy, rustic potatoes are flecked with fresh parsley and red pepper flakes for heat.
Bietola Swiss Chard Gratin
Creamy with just a hint of mustard, this rustic gratin makes for a lovely side dish.
Prosecco-Poached Pears
This simple poaching method produces a beautifully-light dessert.
Roasted Ratatouille Toasts
A delightful spin on the classic stew, this time slathered on toasted bread as a starter!
Method:
1 heirloom tomato, roughly chopped
1 pint heirloom cherry tomatoes, some sliced in half, others left whole
½ eggplant, cut into ½-inch pieces
1 zucchini or summer squash, cut into ½-inch pieces
1 sweet pepper, seeded and coarsely chopped
1 sweet onion, chopped
4 cloves garlic, minced
Pinch red pepper flakes
⅓ cup olive oil
2½ tablespoons balsamic vinegar
1 loaf rustic bread or focaccia, sliced into ½-inch-thick slices
½ cup crumbled sheep’s milk feta or fresh ricotta
½ cup basil, thinly sliced
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 400°. In a large roasting pan, toss the tomatoes, eggplant, squash or zucchini, pepper, onion and garlic with red pepper flakes, olive oil, balsamic vinegar and a healthy pinch of salt and pepper. Bake for 45-55 minutes, or until the vegetables are tender and lightly browned and the tomatoes have released their juices. Stir the vegetables halfway through cooking, and then toss again once they have been removed from the oven.
2. Remove the vegetables from the oven and increase the temperatures to a broil. Lightly brush each slice of bread or focaccia with olive oil. Place them on the upper rack of the oven and toast until lightly browned, 1-2 minutes.
3. Top each toast with a generous portion of the ratatouille mixture, and then add a little crumbled feta or dollop of ricotta on each. Garnish with the basil and season with additional salt and pepper to taste.
Strawberry Shortcakes with Crème Fraîche
Topped with ripe strawberries, these shortcakes are moist, crumbly and just a touch sweet.
Ingredients:
Farm & Larder shortcake mix
¾ cup heavy cream, plus 1 tablespoon
4 cups strawberries, washed, stemmed and sliced
½ cup sugar
1 cup Farm & Larder crème fraîche
Method:
1. Preheat oven to 400°. Add the shortcake mix to a large mixing bowl. Measure ¾ cup cream; set aside 1 tablespoon. Add the remaining cream to the dry mixture, and stir with a fork until the mixture just comes together.
2. Lightly knead the dough a few times in the bowl, turn it out onto a lightly floured board, and roll out about ¾-inch thick. Cut six 2½-inch circles or squares out of the dough. Reroll the scraps, you should be able to get 2 or 3 more shortcakes out of it.
3. Place the biscuits on a baking sheet lined with parchment, and brush the tops with the tablespoon of cream. Bake for 15-17 minutes or until lightly golden. Remove from oven and allow to slightly cool.
4. In a second bowl, mix the sliced strawberries with sugar. To assemble, split each shortcake in half and top both halves with a serving of berries. Finish with a generous dollop of honeyed crème fraîche.
