Paired with a crisp salad, this stunningly-simple dish is fantastic for breakfast, brunch or lunch!
2 tablespoons olive oil
2 medium-large leeks, thinly sliced (white and pale green parts only)
8 large eggs
3 tablespoons minced dill
3 tablespoons minced chives
2 ounces goat cheese, crumbled
4 ounces smoked salmon, flaked
Pinch each of sea salt and fresh ground pepper
1. Preheat the broiler. Melt the olive oil in a large, oven-proof skillet over medium high heat. Add the leeks and sauté, stirring often, until tender, about 4 minutes.
2. In a medium-sized bowl, whisk together the eggs, herbs, salt, pepper, goat cheese and salmon. Pour the mixture over the leeks and reduce the heat to medium-low. Cover the pan and cook until the edges are set but the center is still runny, about 4 minutes. Place the pan under the preheated broiler and cook until the frittata is puffed up and golden brown, about 1-2 minutes. Serve warm or at room temperature.
Tossed with our crisp apple cider vinaigrette, this lovely salad pairs well with a variety of main dishes.
6 cups loosely-packed butter lettuce leaves, washed, dried and torn into bite-size pieces
¼ crumbled goat cheese
½ cup pomegranate seeds
F&L apple cider vinaigrette
Fresh ground pepper
1. Arrange salad greens in a large serving bowl. Drizzle with about ¼ cup of the vinaigrette, and toss to combine.
2. Top with goat cheese and pomegranate. Taste, add more dressing as desired, and season with fresh ground pepper.
Tossed with a raspberry-honey vinaigrette, this showpiece salad boasts beautiful color.
1 bunch golden beets, cleaned and trimmed
4 cups water
½ cup red wine vinegar
¼ cup sugar
1 fennel bulb, trimmed and thinly shaved crosswise, fronds reserved
¼ cup Grana cheese, grated
4 cups loosely-packed salad greens, washed and patted dry with a paper towel
½ cup raspberries
Sea salt and fresh ground pepper
For the vinaigrette:
¾ cup olive oil
¼ cup raspberry wine vinegar
1 garlic clove, peeled and minced
1-2 teaspoons honey
Sea salt and fresh ground pepper
1. Preheat oven to 350°. Place beets in a large roasting pan and pour over water, red wine vinegar, sugar and 1 tablespoon salt. Cover with parchment and foil. Roast until just tender, they should be easily pierced with a knife, about 40 minutes. Peel beets under cool water. Cut into quarters.
2. In a small bowl, whisk together the vinaigrette ingredients, seasoning with salt and pepper to taste. Toss the roasted beets, fennel, fennel fronds, and greens with about ½ cup of the raspberry-honey dressing. Plate dressed greens. Season with more salt and pepper if necessary, sprinkle with the Grana cheese and raspberries and serve.
With drizzly mornings, pleasant afternoons and crisp evenings, it feels as if fall is in the air and what better way to celebrate the changing seasons than with a family-friendly feast centered around the breakfast table? Frittata-ready summer produce still abounds, from heirloom tomatoes and zucchini to eggplant and frying peppers, and this fresh lineup also includes our signature honey-citrus vinaigrette for drizzling over salads along with fresh chevre cheese; multigrain bread for morning toast; and the first of the fall apples to craft something sweet—enjoy!
Here are a few recipe ideas for the week:
Late Summer Vegetable Frittata
Packed with fingerling potatoes, frying peppers and leeks, this easy frittata boasts incredibly fresh flavor.
Baked Eggs with Heirloom Tomatoes
Juicy tomatoes, fresh herbs and a touch of cream lend rich appeal to this dish.
Kissed with fragrant cinnamon and brown sugar, these apples are a sublime brunch side.
Frisée Salad with Apples, Fresh Chevre Cheese and Hazelnuts
This salad is equally amazing with slices of juicy pear.
Stewed Romano Beans with Tomatoes
Braising the beans lends them a beautiful texture without sacrificing any of their gorgeous color!
This traditional Tuscan relish is lovely on toasted crostini.