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.
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.
Ingredients:
8 large eggs
1 cup Farm & Larder crème fraîche
Pinch nutmeg
3 tablespoons chopped fresh parsley
3 tablespoons snipped fresh chives
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 350°.
2. Season the crème fraîche with salt, freshly ground pepper and a pinch of nutmeg.
3. Place a heaped tablespoon of crème fraîche in the bottom of a small individual ramekin or custard cup*, followed by a sprinkling of parsley and chives. Crack an egg on top, add a second tablespoon of crème fraîche and sprinkle with an additional pinch each of salt, pepper and nutmeg. Repeat with remaining ramekins.
4. Place the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the ramekins.
5. Bake for 15 minutes or until the egg yolks are set to your liking. Finish each serving with additional chopped herbs.
*This dish can also be made in a large baking dish, or even in a few smaller baking dishes. Spread a thin layer of cheese and herbs on bottom, carefully crack eggs and space out evenly, then dollop additional cheese and add water as directed above.
Packed with Produce Recipes
From peppers to tomatoes and fennel to eggplant, this week’s box is full of fresh fall provisions! Also including such favorites as green beans, purple sprouting broccoli and meaty Porcini mushrooms, this autumnal splendor is rounded out by Gruyère cheese bread, rustic Sardinian pasta, farm-fresh eggs, and all the ingredients for a simply-rustic Meyer lemon curd tart, plus fragrant herbs and garden greens, beautiful Angelino plums and bubbly Prosecco. Enjoy!
Here are a few recipe ideas for the week:
Fregola Sarda Salad
A light and bright salad accented by capers, garlic and hazelnuts.
Mushroom Scramble
Serve this earthy scramble with a salad of spring greens to complete the meal.
Pickled Peppers
These addictive peppers are wonderful for snacking, or served with burgers, tacos and sandwiches.
Eggplant Caponata
This traditional Tuscan relish is lovely on toasted Gruyère cheese bread.
Stewed Green Beans with Tomatoes
Braising the beans lends them a beautiful texture!
Mushroom Scramble
Serve this earthy scramble with a salad of greens to complete the meal.
Ingredients:
6-8 eggs
2 cups mushrooms, washed and trimmed
3 cloves garlic, peeled and minced
½ cup milk or cream
2 tablespoons fresh parsley, chopped
Olive oil
Sea salt and fresh ground pepper
Method:
1. In a large skillet, heat about 1 tablespoon olive oil over medium-high heat until shimmering. Add in the garlic and sauté until softened and tender, about 4-6 minutes. Add in mushrooms and briefly sauté until mushrooms are golden brown, then season generously with salt and pepper.
2. Meanwhile, crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then add cream and mix together vigorously. Season with salt and pepper.
3. Add eggs to skillet and stir, cooking until eggs are just set, tossing to mix with vegetables. Top with fresh parsley to serve.
