Breakfast

Goat Cheese and Bell Pepper Omelet

Omelets are a great way to start your morning.  Customize your fillings with any veggies you like, such as bell peppers, onion, olives, mushrooms, or garlic.

A(mazing) BLT

Customize with an egg or avocado to make this a breakfast sandwich, or try a different type of bread.  Honey mustard potato salad makes a great side to this BLT!

Spring Rhubarb Blintzes

Blintzes are very similar to crepes, but typically folded like eggrolls. Blintzes also have one extra step - a quick sauté or bake after assembling - to crisp up the outsides of these yummy little packages. You can substitute other fruit sauces, even jams, for the topping.

Whole Oat Groats

This recipe comes from Anne Lazor at Butterworks Farm. She suggests planning ahead when making this recipe, as the oats require overnight soaking.  The extra time is well worth it, though, as it unlocks extra nutrients in this local breakfast.

Over Easy Asparagus Hash

Your brunch just got elevated with this amazing hash. Omit the pancetta for a vegetarian version and let the asparagus shine. Either way, we recommend serving with a fried egg on top.

Swedish Pancakes

These pancakes are similar to crepes and are easy to customize.  Try filling with fruits and topping with whipped cream, powdered sugar, or chocolate.

Pumpkin Gingerbread

A delicious breakfast treat, especially when served with cream cheese and honey.

Buttermilk Waffles

The secret to great waffles is thick batter, so don't expect a pourable one. The optional dash of cornmeal adds a slight crunch to the finished waffle. This recipe is Community Engagement department approved--unanimously at that! This recipe can be doubled or tripled to feed a crew. Make toaster waffles out of leftover batter--undercook the waffles a bit, cool them on a wire rack, wrap them in plastic wrap, and freeze. Then pop them in the toaster for a quick breakfast. 

Coconut Granola

The original recipe calls for honey, but we've adapted it to use maple syrup. The result is a delicious granola that's not too sweet, keeps well, and is healthy and filling. One batch should last you for weeks. All the major ingredients can be sourced locally, with the exception of coconut (which even an entrepreneurial young farmer is unlikely to figure out how to grow any time soon!).

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