Kale, Potato, and Roasted Garlic Frittata

Earthy kale and hearty potatoes are the highlights of this well-balanced, satisfying frittata. Sweet and aromatic, roasted garlic sits atop the fluffy egg, while nutty Parmesan is woven throughout this comfort dish. Bonus: This dish makes an irresistible centerpiece at any brunch or dinner table.

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Kale, Potato, and Roasted Garlic Frittata
Serves 6-8

Ingredients:

1 whole garlic bulb
1/2 tablespoon olive oil
3 tablespoons butter
1 yellow onion, diced
1 shallot, finely chopped
2 medium Yukon gold potatoes, peeled and diced into 1/2" cubes
1 teaspoon fresh rosemary, chopped
2 cups chopped kale leaves,stems removed
7 large eggs
1/2 cup whole milk
1 cup shredded Parmesan cheese
1/4 teaspoon cumin
1/4 teaspoon Kosher salt
1/8 teaspoon black pepper
1 tablespoon fresh chives

Directions:

1. Preheat the oven to 350F. Trim the top 1/4" off of the garlic bulb and place the bulb in the center of a sheet of aluminum foil. Drizzle with the olive oil and wrap, securing the foil at the top of the garlic bulb to ensure that the oil does not drip out. Place the garlic in a small baking dish.

2. Roast the garlic for 40 minutes or until the cloves are deeply golden brown. Let cool slightly, then carefully remove the roasted cloves from the bulb. Set them aside.

3. Meanwhile, in a large skillet over medium heat, melt the butter. Add the onion and shallot and sauté until fragrant and beginning to brown, about 8-10 minutes. Add the potatoes and rosemary and cover the pan. Cook until the potatoes are fork tender, about 10-15 minutes. Add the kale and cook until the leaves are wilted, about 5 minutes.

4. In a large bowl, combine the eggs, milk, cheese, cumin, salt, and pepper. Beat together untilingredients are well mixed. Pour the egg mixture over the vegetables in the skillet, and evenly scatter the roasted garlic cloves on top.

5. Bake the frittata, uncovered, for 25-30 minutes or until the egg is firm and cooked in the center.

6. Top with fresh chives and additional salt and pepper to taste. Serve with a side salad or warm, toasted bread.

Cinnamon Rolls with Cream Cheese Icing

Fill your home with the fragrance of freshly baked cinnamon rolls this weekend! Sweet cinnamon and sugar are nestled throughout a swirling, buttermilk dough. When topped with a decadent, maple cream cheese frosting, this recipe is irresistible! Serve while warm, and be prepared to swoon.

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Cinnamon Rolls with Cream Cheese Icing
Makes 12 rolls

Dough Ingredients:

1/4 cup warm water (110-115 F)
1 packet (2-1/4 teaspoons) active dry yeast
1/2 cup white sugar
2 eggs, room temperature
1 teaspoon vanilla
8 tablespoons unsalted butter, melted and slightly cooled
2 cups buttermilk
1-1/2 teaspoons baking soda
6-1/2 cups all-purpose flour
1-1/2 teaspoons Kosher salt
Vegetable oil for greasing bowl
1/2 cup heavy cream (for the milk bath)

Filling Ingredients:

1/2 cup unsalted butter, melted
1-1/2 tablespoons cinnamon
1/2 teaspoon salt
1/2 cup granulated sugar
3/4 cup light brown sugar

Cream Cheese Frosting Ingredients:

6 oz cream cheese, room temperature
2 tablespoons butter, room temperature
1 tablespoon maple syrup
1/2 teaspoon vanilla extract
1/4 teaspoon Kosher salt
1-1/4 cups powdered sugar

Directions:

1. In the bowl of a stand mixer outfitted with the paddle attachment, pour in the warm water and sprinkle the top with the yeast granules. Allow the yeast to dissolve and bloom without stirring or disturbing the bowl.

2. In a separate bowl, stir together the sugar, eggs, vanilla, and melted butter. Slowly add this mix to the stand mixer.

3. In a microwave safe bowl, heat the buttermilk in 15 second intervals until just warm (do not scorch the buttermilk). Stir in the baking soda. Add the buttermilk and baking soda mixture to the stand mixer bowl.

4. In a large bowl, combine the flour and Kosher salt. Using a low speed, gradually add the dry ingredients to the wet ingredients until a shaggy dough forms. Scrape down the sides of the bowl as needed. Switch to the dough hook attachment and knead on the mixer's low setting for 5 minutes. It should be soft and sticky.

5. Remove the dough from the mixing bowl. With a light kneading motion, form the dough into a ball using your hands. Place the dough ball into a well-oiled large bowl, and cover with plastic wrap. Allow the dough to rise until doubled in size, about 1 to 1.5 hours depending on the ambient temperature.

6. After the dough’s first, full rise, punch down the dough in the bowl. Gather the dough together and with a couple quick kneading motions, reform a compact dough ball. Cover the bowl with plastic wrap and place in the refrigerator for 8 hours, overnight, or up to 48 hours. This refrigeration step allows the yeast fermentation to continue and flavors to deepen. Chilled dough will be much easier to handle when it’s time to form the rolls. (BONUS: The flexible chilling step allows for a quick, do-ahead preparation of dough for baking at a later time).

7. Remove the dough from the refrigerator and knead a few times to eliminate any air bubbles. Dust the working surface with a small amount of flour to keep the dough from sticking. Press, stretch, and roll the dough into a large rectangle, approximately 16” x 20”.

8. Add the filling by brushing the melted butter over the top of the dough. Mix the cinnamon, sugars and salt in a small bowl. Sprinkle the buttered dough with the cinnamon sugar mix, leaving a 1" margin free of filling. Gently rub and press the mixture into the dough to make sure it is evenly distributed.

9. Tightly roll the dough to make a 20" long log. Place the rolled dough seam-side down on the working surface.

10. Cut 12 even pieces from the rolled dough log. Arrange in a lightly greased 9"x13" baking dish.Cover with plastic wrap.

11. Allow the rolls to rise for about 40 minutes. Meanwhile, preheat the oven to 350 F. Once dough has risen, remove the plastic wrap and evenly drizzle the 1/2 cup heavy cream over the rolls. Bake the rolls for 35-40 minutes or until nicely golden brown and the internal temperature of the bread reaches 180 F. Cool on a wire rack.

12. While the cinnamon rolls bake, prepare the frosting. In the stand mixer with the paddle attachment, combine the cream cheese and butter and mix until smooth. Add the maple syrup, vanilla, and salt; mix until incorporated. Slowly add the powdered sugar until completely combined and smooth.

13. Remove the cinnamon rolls from the oven, let cool slightly, then spread the cream cheese frosting over the rolls. Ideally, enjoy the cinnamon rolls while they are still slightly warm.

Greek Yogurt Waffles with Bananas, Candied Pecans, Maple Rum Syrup and Whipped Cream

Try these waffles! Greek yogurt adds a delightful tanginess while offering a boost to the overall protein content. With this solid foundation, we’ve loaded these tasty waffles with decadent toppings -- slices of banana, candied pecans, and a drizzle of maple rum syrup. For some extra flair, plan to finish the presentation with a little whipped cream. Brunch is now served!

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Greek Yogurt Waffles with Bananas, Candied Pecans, Maple Rum Syrup and Whipped Cream
Makes about 4 - 5 waffles

Maple Rum Syrup Ingredients:

1 cup pure maple syrup
1/4 cup dark rum
2 tablespoons butter
1 teaspoon vanilla extract

Quick Candied Pecan Ingredients:

1 tablespoon brown sugar
1 tablespoon granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon Kosher salt
1-1/2 teaspoons water
1/4 teaspoon vanilla
1 cup pecan halves

Greek Yogurt Waffle Ingredients:

2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon Kosher salt
2 large eggs
1 cup Greek yogurt
1 cup milk
1/4 cup melted butter
1 teaspoon vanilla extract

For Serving:

Maple rum syrup
Quick candied pecans
Sliced bananas
Whipped cream (optional)

Directions:

1. For the Maple Rum Syrup. Combine the maple syrup, dark rum, and butter in a small saucepan and heat over medium-low heat. Stir and simmer for about 5-7 minutes. Add the vanilla extract to the syrup and stir well.

2. Remove the saucepan from heat and allow the syrup to cool slightly before serving.

3. For the Quick Candied Pecan. Combine the brown sugar, sugar, cinnamon, salt, water, and vanilla in a skillet, and cook for a few minutes until the sugar dissolves.

4. Add the pecans and stir until coated. Cook for another 2-3 minutes while stirring.

5. Cool the coated pecans immediately in a single layer on a parchment-lined baking sheet.

6. For the Greek Yogurt Waffles: Preheat the waffle iron according to the manufacturer's instructions.

7. Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, and salt.

8. In another bowl, whisk the eggs. Add the Greek yogurt, milk, melted butter, and vanilla extract. Whisk until well combined.

9. Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. Be careful not to overmix; it's okay if there are a few lumps!

10. Lightly grease the waffle iron with a non-stick cooking spray, or a small amount of melted butter. Pour the batter onto the preheated waffle iron, spreading it evenly. Close the lid and cook according to your waffle iron's instructions, usually for about 3-5 minutes, or until the waffles are golden brown and crisp.

11. Carefully remove the waffles from the iron, and serve them warm.

12. Serve with sliced bananas, candied pecans, maple rum syrup, and a few dollops of whipped cream. ENJOY!

Asparagus and Mushroom Breakfast Strata

This spring asparagus and mushroom strata is assembled the night before making mornings both easy and tasty! Delicious spring vegetables pair with nutty Parmesan cheese and fresh dill in this egg bake dish that brings life to day-old bread.

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Asparagus and Mushroom Breakfast Strata
Serves 4 - 6

Ingredients:

3 tablespoons butter, plus 1 tablespoon for greasing the pan
1 leek, greens removed and white portion chopped
12 oz sliced cremini mushrooms
8 oz sliced shiitake mushrooms
3 cups day-old bread cut into1-inch cubes
2 cups Parmesan cheese, gratedand separated
1/2 lb fresh asparagus, stemmed, and spears cut into thirds
1/4 cup fresh dill, roughly chopped
10 eggs
1-1/2 cups whole milk
1/2 cup sour cream
1/2 teaspoon mustard seed
1 teaspoon Kosher salt
1/4 teaspoon black pepper

Directions:

1. Grease a 9x13 baking dish with butter.

2. In a large skillet over medium heat, melt the butter. Add the leeks, cremini mushrooms, and shiitake mushrooms. Cook until all the liquid has evaporated and the ingredients begin to brown, about 10 minutes. Remove from heat and set aside. (Depending on the size of your pan, you may need to do this in two batches to avoid steaming the mushrooms in their own liquid).

3. Spread the cubed bread evenly in the prepared baking dish. Sprinkle with half of the Parmesan cheese.

4. Evenly spread the sautéed leeks, mushrooms, asparagus, and half of the fresh dill on top of the cubed bread.

5. In a large mixing bowl, whisk the eggs, milk, sour cream, mustard seed, salt, and pepper until combined.

6. Pour the egg mixture over the bread and vegetables, and sprinkle the top with the remaining cheese and reserved dill. Cover the strata and refrigerate overnight.

7. When ready to bake, preheat the oven to 375 degrees F and bring the strata to room temperature. Bake for 40-45 minutes until the center is done (165 degrees F) and the top is a nice golden brown. Cool slightly before serving.

Acai Smoothie Bowls

Smoothie bowls are a fun, colorful, and healthy option for breakfast! We love this easy recipe featuring vibrant acaí (ah-sigh-EE) berries. Simply blend all of the ingredients together until smooth. Have fun placing delicious garnishes on top in a beautiful way. Breakfast is served!

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Acai Smoothie Bowls
Serves 2

Ingredients:

7 ounces frozen açai berry packets (substitute 1 cup of frozen mango or berries if not using acai packets)
1/2 frozen banana
1/2 cup blueberries (fresh or frozen)
1 cup fresh spinach leaves
1 tablespoon ground flax seed
1/2 cup oat milk (or a milk of your choice)

Garnishes:

fresh banana slices
blueberrie
sshaved coconut
chia seeds

Directions:

1. BLEND the frozen açaí berry packets with the banana, blueberries, spinach leaves, ground flax seed, and oat milk until smooth. Use the blender tamper when blending to help move the ingredients around.

2. POUR the smoothie into two bowls and top with an array of garnishes. We chose to garnish ours with banana slices, blueberries, shaved coconut, and chia seeds. Get creative with garnishes and arrange your choice of toppings with care for an artful and delicious experience!

3. Enjoy!

Savory Dutch Baby with Bacon and Caramelized Onions

This dish is a real crowd pleaser, mostly due to the high impact, wow-factor of the puffy, airy pancake. The savory toppings complement the egg-forward pancake for a delicious and filling breakfast. It’s a nice, new twist on a classic!

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Savory Dutch Baby with Bacon and Caramelized Onions
Serves 4

Filling Ingredients:

3 slices bacon, cooked and sliced
1 tablespoon butter
1/2 medium, sweet onion, sliced pole-to-pole and caramelized
1/4 cup extra finely shredded parmesan cheese, plus a few more shredded tablespoons for garnish handful of arugula, washed

Pancake Ingredients:

4 eggs, room temperature
1 cup whole milk, room temperature 3/4 cup all purpose flour
1/4 teaspoon salt
a few grinds of black pepper
3 tablespoons butter

Directions:

1. On the stovetop, in a 10-inch cast iron skillet, cook the bacon until crispy, then set aside to cool on a paper towel-lined plate. Once the bacon has cooled, slice or tear into bite-sized pieces.

2. In the same skillet, remove all but 1 tablespoon of the bacon grease. Add the 1 tablespoon of butter. Cook the onion until caramelized and golden brown. Use low-and-slow heat to allow the onion to caramelize and not simply brown.

3. Preheat the oven to 450 degrees F. Wipe out the cast iron skillet and allow to warm further in the preheated oven until very hot, about 10 minutes.

4. Meanwhile, prepare the pancake batter. In a blender or food processor, mix the eggs, milk, flour, and salt together until the batter is smooth and free of any lumps.

5. Once the oven and pan have preheated, quickly melt the 3 tablespoons of butter inside the hot pan swirling to evenly coat the bottom and sides. Immediately pour the batter into the hot skillet. Quickly add the 1/4 cup of parmesan cheese to the center of the batter. Bake for 13-15 minutes or until the pancake is puffed and the edges are nicely golden brown.

6. Top the pancake with the cooked bacon, caramelized onions, a handful of fresh arugula, and additional finely shredded parmesan cheese. Enjoy immediately while hot!

Savory Crepes

These luxurious, savory crepes are an impressive, yet deceptively easy, brunch entree. For an organized morning, prepare the batter the night before, then dazzle family and friends with a quick swirl of the pan, a few minutes of cooking time, and a tasty, savory filling.

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Savory Crepes
Makes about 12 crepes

Crepe Ingredients:

3 eggs
1-1/2 cups whole milk
1/4 teaspoon Kosher salt
4 tablespoons butter, melted
1-1/2 cups all-purpose flour

Filling Ingredients:

8 ounces Gruyère cheese, finely shredded
12 slices thinly sliced ham or prosciutto
4 ounces arugula
Dijon mustard
chives, minced for garnish

Directions:

1. Prep the crepe batter. In a food processor, blender, or using a bowl and whisk, mix the eggs, milk, and salt together, blending thoroughly. Slowly add the melted butter and blend again. Add the flour to the mixture, and mix until just combined; do not over mix. Let the batter rest covered in the refrigerator for a minimum of 2 hours, or up to two days to allow the gluten in the flour to relax. This resting step will help deliver smoother, paper-thin crepes!

2. Prepare the filling. Finely shred the Gruyèrecheese. Mince the chives. Wash the arugula, and have ready the thinly sliced ham. When it’s time to make the crepes, the final assembly will happen quickly.

3. Make the crepes! When ready to make the crepes, heat a crepe pan, or nonstick skillet, over medium heat. Swipe the cooking surface with an oil-soaked paper towel. Pour 1/3 cup of batter onto the heated skillet and immediately swirl the batter to coat the bottom surface. (Use more or less batter depending on the pan and size of crepes being made). The batter will quickly set, and the top will become dry-looking. Loosen the edges of the crepe and check the bottom for light golden brown marks -- about 1-2 minutes. Flip the crepe and cook the other side for about 30 seconds. Remove the finished crepe from the pan and place on a waiting dinner plate. Crepes may be stacked as they are removed from the hot pan.

4. Assemble the crepes. Place a cooked crepe back in the warm pan and sprinkle with cheese and let the cheese melt. Layer a piece of ham, swipe on a thin layer of Dijon mustard, and remove from the heat. Add a light layer of arugula, fold in half, then in half again. Garnish with chives, and enjoy immediately!

Sausage and Egg Strata

Prepare this festive strata the night before when serving breakfast for a crowd. The rich flavors of breakfast sausage, eggs, and cheese are perfectly complemented by savory onions and bell peppers. We love this dish because it is easy, yet hearty. It also reheats well for anyone who might have slept through breakfast!

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Sausage and Egg Strata
Serves 6 - 8

Ingredients:

2 tablespoons butter
1 red bell pepper, diced
1 medium onion, diced
1 lb. breakfast sausage (we used classic pork breakfast sausage)
1 loaf French bread (about 16 oz or, 10 cups cubed)
3 cups fresh spinach, chopped
1-1/2 cups sharp cheddar cheese, grated
9 large eggs, beaten
2-1/2 cups whole milk
1/4 teaspoon mustard powder
1/4 teaspoon cayenne
1/4 teaspoon paprika
1/4 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper

Directions:

1. In a large sauté pan over medium-high heat, sauté the diced onion and red pepper in butter until the onion is translucent and the peppers are softened. Place the sautéed onions and peppers in a large rectangular baking dish.

2. In the same sauté pan, brown the sausage. Break up any chunks into small crumbles. Transfer the cooked sausage to a paper towel-lined bowl to drain excess grease.

3. Meanwhile, cube the bread into 1 inch cubes. Chop the spinach and shred the cheese. Set each aside.

4. Crack the eggs into a medium bowl, and whisk until beaten. Add the milk, mustard powder, cayenne, paprika, salt, and pepper to the eggs, and whisk again.

5. Add the cooked sausage, cubed bread, and 1 cup of cheese to the strata pan. Carefully, mix together with the onions and peppers and chopped spinach. Pour the egg mixture over the strata, and top with 1/2 cup of shredded cheese. Cover, and refrigerate overnight, or for at least 4 hours.

6. An hour before serving, preheat the oven to 350 degrees F and bake the strata for 50-55 minutes, or until golden and puffy, and the internal temperature in the center reaches 165 degrees F. Let cool for 5 minutes before serving.

Manchego and Thyme Popovers

Popovers are impressive, high-rising rolls with a soft, airy inside and a crispy, crunchy exterior. These delectable morsels are meant to be enjoyed freshly baked straight out of the oven. IN THIS ISSUE, we feature Manchego and Thyme Popovers with an Herb Butter that would be enjoyably delicious as a savory breakfast, or as a side at lunch or dinner! 

Manchego and Thyme Popovers with Herb Butter
Makes 12 popovers

Popover Ingredients:
1-1/2 cups all purpose flour
1 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper
1 tablespoon fresh thyme, finely chopped
4 large eggs, room temperature
1-1/2 cups whole milk, room temperature
1/2 cup Manchego cheese, finely grated
2 tablespoons unsalted butter, melted (for greasing the popover pan)

Herb Butter Ingredients - makes 1/2 cup
1/2 cup (I stick) unsalted butter, softened to room temperature
1 garlic clove, minced
1 tablespoon fresh sage, finely chopped
1 tablespoon fresh rosemary, finely chopped
1/4 teaspoon Kosher saltPopover

Directions:
1. Preheat the oven to 450°F. Place the empty pan in the oven while it preheats. 

2. In a medium bowl, combine the flour, salt, and pepper and mix with a fork for about 30 seconds to incorporate evenly. Add the thyme and continue mixing until evenly distributed.

3. In a large bowl, whisk the eggs and whole milk together until contents are frothy, about 5 minutes.

4. Slowly add the flour mixture to the egg mixture and continue whisking until all the ingredients are combined and the batter is the consistency of thick cream. (Try not to over whisk!) Stir in the cheese.

5. Remove the preheated popover or mun pan from the oven and brush the cups with the melted butter. Fill the cups 3/4 full with the batter. Bake the popovers on the lowest rack for 20 minutes. After 20 minutes, reduce the temperature to 350°F, ensuring the oven door stays closed so no steam escapes (this is crucial to getting the pop effect!). Continue to bake for another 20 minutes, or until golden brown.

6. Remove popovers from the oven and serve hot with herb butter. If not serving right away, remove popovers from the pan and cool on a wire rack immediately to keep that delightful crunch!

Herb Butter Directions:
1. In a small bowl, combine all of the ingredients together and mix with a fork or a hand mixer until the herbs and garlic are distributed evenly. 

2. Transfer the butter onto a sheet of plastic wrap and roll into a cylinder. Twist the ends of the plastic wrap tightly and refrigerate for at least one hour until cold and solid.

3. Serve herb butter alongside warm popovers in a small dish. Butter is best when enjoyed within 1 week, but can be frozen for up to two months. To freeze, simply wrap the plastic wrapped butter in parchment paper and freeze in a freezer bag, removing excess air. Extra herb butter? Heat and drizzle butter over homemade popcorn or add to baked potatoes.

Green Chile & Cheese Egg Bake Bites

Holiday preparations are in full swing, and that means busier mornings and weekends.  We find ourselves searching for protein-packed recipes that come together in a snap. These featured savory egg bake bites are just that! IN THIS ISSUE we share our favorite recipe for petite-sized breakfast bites, along with tips on how to crack an egg one-handed. 

Green Chile & Cheese Egg Bake Bites
Makes 12 egg bites

Busy mornings are the norm! We often find ourselves searching for satisfying, protein-packed recipes that come together in a snap to help us approach the day with some solid nourishment. You’ll find that these savory egg bake bites are just that -- delicious, satisfying, and easy!

Ingredients:
1/2 cup butter, melted, plus 2 tablespoons softened
1/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon Kosher salt
1/2 teaspoon pepper
1/2 teaspoon paprika
8 eggs
3/4 cup small curd cottage cheese
7 oz can chopped green chiles
2 cups grated Monterey Jack cheese (about 8 oz)

Directions:
1. Preheat the oven to 350°F. Generously butter the cups of a standard-sized mun pan with the softened butter.

2. In a medium bowl, mix together the flour, baking powder, salt, pepper, and paprika.

3. In a large bowl, whisk the eggs. Slowly add the dry ingredients to the egg mixture and whisk to combine.

4. Stir in the melted butter, cottage cheese, green chiles, and Monterey Jack cheese and continue stirring until the ingredients are incorporated.

5. Use a measuring cup to evenly distribute the egg mix into the 12 prepared cups of the mun pan.

6. Bake until set, about 20-25 min. Let the egg bake bites cool in the pan before removing. Eat while warm or store in the refrigerator for 3 days in an air-tight container, or wrap well and store in the freezer for up to two months.