Category Archives: Uncategorized

French Toast Bake with Apples

What’s for breakfast?!

Just a lovely Sunday morning sweet thang to whip up for the one you love.

I like to swoop past the clearance racks at the grocery store, and that’s where I found a loaf of ’bout to spoil bread a couple weeks back. So I spent $1.25, stuck that loaf in the freezer then, and pulled it out to thaw last night.

This morning, I got the coffee on the brew, and set to work on this treat. With a side of sunny side up eggs, we had satisfied the morning hunger within a half hour.

French Toast Bake with Apples

You’ll need:
– About 5-6 hearty slices worth of bread, and old is good.
– 2 Eggs
-1/3 cup milk (plant milk is fine!)
-1 big dollop of vanilla yogurt
-1 apple, thinly sliced
-1tbsp butter
-2 tsp cinnamon
-1/2 tsp vanilla extract
-tiny dash of salt
-Obviously, Maple Syrup to serve!

Simple Steps:
1. Preheat oven to 375.
2. In a small pan, melt butter over medium low. Toss in the apple slices and cook for 5 minutes or until tender, tossing occasionally.
3. Rip up the bread and spread the chunks in an 8×8″ casserole dish.
4. In a medium mixing bowl, combine the eggs, milk, yogurt, cinnamon, vanilla extract, and salt. Whisk until smooth, then pour over the bread, mixing/folding to coat all the bread.
5. Top with the apple slices. Cover dish with aluminum foil and cook for about 25 minutes. Check by poking center with a fork; done when liquid is gone. Enjoy!

Return to Main Recipe Page

 

Roasted Beets

Let’s keep it simple. Beets bring their own rich flavor to the table so there’s no need for me to shout too much about how great they are.

Unless, that is, you think that beets are gross because you’ve only ever had mushy old beets that have been waiting around in a tin can for a couple years. Just give it a try!

Don’t peel my beets!
There is no need to peel fresh-picked beets. If they’ve been sitting in storage for a long northern winter, that might be a different story… but in general, don’t peel those beets. The taste and texture are pretty much the same all the way through.

Roasted Beets

You’ll need:

  • 5-6 medium beets
  • 2 tbsp olive oil
  • dash of salt, dash of pep
  • 1 tsp thyme leaves (optional)

Simple Steps:

  1. Preheat oven to 400F.
  2. Remove tops from beets (save and saute!). Chop beets into 1inch chunks.
  3. In a roasting pan, toss the beets with the olive oil, salt, pepper, and thyme.
  4. Roast in a middle rack in the oven for about 25-40 minutes, flipping/tossing halfway through. Done when easy to fork.

Serving ideas:

  • Serve immediately as a side dish.
  • Serve warm or cold over a salad.

Return to Main Recipe Page

 

Beer Braised Greens

I’ve talked before about cooking with beer, and here I am coming at you with yet another beer-inclusive meal.

I used Yuengling Lager for this batch – mixed with broth and cooked over low for an hour brings a sweet and savory blend of rich flavor with every bite of farm-grown greens.

Beer Braised Greens

You’ll need:
– 2 tbsp grapeseed oil
– 3-4 garlic cloves, finely chopped
– 8-10 peeled pearl onions (easy peel hint here), OR 1/4 cup finely chopped onions
– about 1lb of cooking greens – collard, mustard, kale, dandelion, broccoli greens, etc.
– 2 tsp Better Than Bouillon “No Chicken” base (or sub a stock of your choosing), dissolved in 4 cups hot water
– 12oz lager or similar beer
– 1 carrot, coarsely chopped
– 2 medium tomatoes, coarsely chopped

 

Simple Steps:

1.  In a large pan or wok, bring the oil to medium-low heat. Add in the garlic and cook for 2-3 minutes.
2. Add in the bouillon/broth, beer and onions. Rip the greens from any tough stems, and add into the wok. Cover for 3 minutes. The greens should have cooked down enough to stir the contents.


3. Cover and simmer for 45 minutes, stirring every 15 minutes.
4. There should still be enough liquid that the “soup” is simmering and the greens are not sauteing in the pan. Add in the carrots and tomatoes, cover and cook for an additional 15 minutes.  Remove from heat and serve immediately, or save for another day.

 

Return to Main Recipe Page

Delicata Squash

So simple, so sweet.

The delicata squash is an amazing gift from the earth that comes to the harvest basket so nearly ready to delight. If you’ve got an oven and a half-hour, you’re in for a treat. Compared to that classic old-timey butternut squash, delicata is much sweeter and best of all, there’s none of that painful peeling involved because you can eat the ‘delicate’ (hence the name?) skin.

 

half-moons on the pan

Roasted delicata squash makes a great appetizer while you’re prepping for a big meal on a cool evening, say, gnocchis with pesto, or Swiss Chard & Penne Soup.

 

Roasted Delicata Squash

You’ll need:

1 Delicata Squash
2 tbsp olive oil (regular or extra virgin)
Salt and pepper

Simple steps:

1. Preheat oven to 400F.
2. Cut squash lengthwise; scoop out seeds and center. Cut into 1/2″ thick half-moon slices.
3. Toss with oil and sprinkle with salt & pepper.
4. Spread the slices flat on a baking sheet; bake for 20 minutes, flipping halfway. Done when tender to the fork poke.

Enjoy!

 

Return to Main Recipe Page

 

 

 

 

Mustard Greens and Beans

If you’re so lucky to find yourself blessed with a big fluffy bundle of spicy mustard greens, here’s a simple recipe to tame their heat for a savory and healthy meal.

 

 

According to this Healthline article, mustard greens are a great source of fiber, antioxidants, and more.

While raw mustard greens can pack a punch strong enough to knock you back to second grade, simply cooking them quite briefly brings out their kinder, gentler side.  And then if you so choose, you can add a bit back in with a dash of crushed red pepper flakes, like I did!

Note that mustard greens don’t all look like these pictured. Some are reddish, purple-ish, or a different texture. You can use any type of mustard green in this recipe, and as a matter of fact you could even substitute kale or chard or collard greens or napa cabbage if that’s what your farmer gave you today.

Mustard Greens and Beans

You’ll need: 

-1 hearty bunch of raw mustard greens, rinsed I suppose
-3 cups cooked / canned cannelini beans, heated to delicious soup temp.
-2 cups chopped tomatoes
-3 tbsp “No Chicken Broth” from Better than Bouillon, dissolved into 5 cups hot water  (or sub 5 cups chicken / vegetable stock)
-3-4 cloves garlic (or garlic scapes)
-1-2 tbsp grapeseed oil (or sub your preferred  saute oil)
-Dash of salt
-Optional: crushed red pepper flakes
-Optional: grated parmesan cheese

Need an appetizer? Try These:


Baked Tofu Nuggets
tahini sauceTahini Dip Seared Shishitos with Lemon

Simple Steps: 

1.  Heat grapeseed oil in a medium soup pot over medium low. Add in the garlic and simmer for 3 minutes.

I chose garlic scapes because I still have garlic scapes in August!

2. Pour stock in and bring to a simmer.  Add in the mustard greens by tearing leaves into halves or thirds (you can do this in large handfuls, I think you’ll find it quite satisfying); Add in the crushed red pepper if you so choose at this point; simmer for 8 minutes.

3. Drop the tomatoes in and simmer together for an additional 2 minutes.

4. Remove from heat and serve it up! Beans, soupy greens mix, and parmesan cheese on top. I think a slice of thick, crispy bread would be great on the side, to dip in the broth!

Enjoy!

Return to Main Recipe Page