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.
Spring Color Recipes
From bright green leeks and orange winter squash to purple-tinged shallots and rainbow carrots, this week’s lineup is awash in vibrant colors indicative of the coming spring. Enjoy this seasonal bounty alongside locally-baked multigrain bread, sweet and mellow D’Anjou pears, Tunisian Deglet Nour dates on the branch, Tunawerth Creamery Greek yogurt and our farm-fresh eggs, plus small-batch, all-purpose organic flour from Burlington-based Cairnspring Mills for all your baking and culinary needs. Dig in!
Here are a few recipe ideas for the week:
Spring Leek Quiche with Chevre
This classic quiche features tender leeks, fresh chives and rich chevre cheese.
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.
Parmesan-Crusted Winter Squash
This versatile recipe works with any number of squash—Butternut, Tetsukabuto, Acorn, Delicata or any other variety you like.
Roasted Garlic Vinaigrette
A simple, easy and incredibly flavorful salad vinaigrette to add to your arsenal!
Pear Sauce
This lovely sauce is amazing on top of freshly-baked scones, or enjoyed with your morning oatmeal.
Spring Leek Quiche with Chevre
This classic quiche features tender leeks, fresh chives and rich chevre cheese.
Ingredients:
1 single butter pie crust, thawed if frozen (see recipe)
3 leeks, white and light green parts only, halved lengthwise, and sliced
3 eggs
½ cup heavy whipping cream
½ cup milk
2 tablespoons chopped fresh chives
¼ teaspoon ground nutmeg
¼ teaspoon salt
¼ teaspoon ground black pepper
2 ounces soft chevre cheese, crumbled
Method:
1. Preheat the oven to 400°. Prick pie crust all over with a fork; place on a baking sheet. Bake the pie crust in the preheated oven until lightly golden, about 15 minutes. Remove crust and set aside to cool slightly; reduce oven temperature to 375°.
2. Bring a large pot of water to a boil and simmer leeks just until tender, about 7 minutes; drain thoroughly.
3. Whisk eggs, heavy cream, milk, chives, nutmeg, salt, and black pepper together in a bowl. Spread leeks evenly over bottom of pie crust; dot with the chevre cheese. Pour egg mixture over leeks. Bake in the preheated oven until puffed, lightly browned, and a sharp knife inserted near the center comes out clean, 40 to 50 minutes. Remove to cool until warm or room temperature before serving.
Weekend Breakfast
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.
