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:
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.