Breakfast

This is a quick and easy, yet decadent breakfast to feed a crowd! Use any leftover roasted or grilled vegetables and cooked salmon! 

Give your day a delicious boost with these high-protein, whole wheat pancakes. 

Looking for a creative way to use your leftover stuffing? Try these simple, cute, oven-baked egg stuffing muffins: stuffins! Drizzle leftover cranberry sauce and gravy over the top for a decadent finish. 

These muffins are the perfect fall treat! Enjoy with a schmear of apple butter, regular butter, or on their own. The Honeynut squash is a mini variety of the Butternut squash, but if Honeynut isn’t available, Butternut squash will taste just as yummy. 

This hearty dish makes for a festive brunch or breakfast, with a platter of fresh seasonal fruit and a simple green salad. Substitute smoked turkey for the ham or, for vegetarians, leave out the meat and add chopped steamed broccoli or asparagus. 

This delicious bowl is as close as you can get to eating ice cream for breakfast, while still feeling virtuous about the protein and nutritious fruits you are spooning up. For the best smoothies, freeze bananas that have gotten a little too ripe; just peel them and pop them in a freezer bag. The frozen ingredients make a thick smoothie, perfect for topping with granola, fruit and seeds.

Rushed in the morning? Bake a batch of these high-protein, low-fat breakfast frittatas, and you can refrigerate them for the week, or freeze them to take with as you run out the door. You can also freeze the dozen egg yolks you won’t be using in the recipe and thaw as needed for cakes and puddings. Check out our blog post on Minimal Waste Cooking for more ideas! 

Quiche Lorraine may well have started the quiche fad in the 1970s, with its ever-popular combination of bacon, Swiss cheese and eggs cradled in a tender pastry crust. In this version, we skip the crust and trim the amount of bacon a bit, for a paleo-friendly feast.

When using Asian pears or other watery varieties of the fruit, you can roll them in cornstarch before putting them in the dough. This will prevent them from releasing too much water and making the dough too wet.

This Maple Bacond Bread Pudding was featured on our 2017 Vermont Restaurant Week menu and was instantly a customer favorite!