Springtime Brunch Recipes
The flavors of spring continue to delight, this week in a produce-packed brunch featuring organic Italian sausage, locally-crafted oat and pecan breakfast cookies and farm-fresh eggs to fry, poach or scramble as you please. Accented by bittersweet chocolate Bosc pear sauce, moist cinnamon raisin bread and colorful produce including Cara Cara oranges, Oyster mushrooms and spring onions, this breakfast is fit for a leisurely gathering—complete with a bottle of crisp Prosecco to share.
Here are a few recipe ideas for the week:
Scrambled Eggs with Spring Onions
Punched up with bright spring onions, these scrambled eggs are divine.
Grilled Spring Onions with Lemon & Thyme
This recipe elevates spring onions to a stunning side dish.
Roasted Oyster Mushrooms
Roasting these mushrooms in the oven lends rich, concentrated flavor—delicious!
Sautéed Leeks & Oyster Mushrooms
Gently tossed with butter, this beautiful side dish brings out the mellow, sweet flavors of these two spring favorites.
Baby Red Potato ‘Homefries’
These creamy, rustic potatoes are flecked with fresh parsley for freshness and red pepper flakes for heat.
Cara Cara Orange Compote
This tart-sweet spread is lovely on croissants and toast.
Honey-Lemon Dressing
This bright and light dressing is wonderful tossed with spring spinach greens, or even with roasted veggies for an unexpected touch!
Scrambled Eggs with Shiitake Mushrooms
Earthy mushrooms and fragrant garlic elevate farmstead eggs in this stunning scramble.
Ingredients:
6-8 eggs
1 cup Shiitake mushrooms, washed and thinly sliced
3 cloves garlic, 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 1-2 minutes. Add in sliced 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.
Rise & Shine Recipes
It’s breakfast time! Gather round the table this weekend and rid yourself of the rainy day blues with a satisfying brunch starring fresh, hot-from-the-oven cream biscuits topped with our housemade jam. Complemented by breakfast-ready ingredients such as Gruyère-style cheese and a dozen farm-fresh eggs, this week’s box also includes beautiful local mushrooms, fingerling potatoes, winter squash and Mandarin oranges—pour yourself a cup of joe and get cookin’.
Here are some recipe ideas for the week:
Breakfast Biscuits
These fluffy biscuits are extra-rich thanks to the addition of sweet cream.
Mandarin Orange Compote
This tart-sweet spread is lovely on croissants, French toast or even this week’s breakfast biscuits.
Scrambled Eggs with Gruyère-Style Cheese
Wake up your morning eggs with sweet, nutty Gruyère cheese.
Baked Winter Squash with Rosemary
Roasted inverted on the pan, savory winter squash is amplified by a stuffing of fresh herbs and onions.
Roasted Fingerling Potatoes & Parsnips with Herbs
Fragrant herbs add a homey, seasonal touch to these roasted vegetables.
