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breakfast

Scrambled Eggs & Nettles

TIME: 15 MINUTES; SERVES: 2

Stinging Nettles have to be my favorite Spring green.You most likely have seen them if you’ve walked through a wet or wooded area in April—maybe you’ve even had the pleasure of brushing up against one unknowingly!

Nettles are considered a “nutritive” herb—meaning they are incredibly nourishing and chock full of necessary vitamins & minerals. They are especially high in iron, magnesium and calcium, which are deficient in most American diets. They contain anti-inflammatory properties, and aid in both male and female reproductive, hormonal & urinary function. They are common in herbal tea blends & tinctures, however, they are also delicious substituted for spinach or delicate cooking greens in a variety of dishes—such as this simple breakfast!

If you know of a healthy nettle patch, handle with gloves and harvest the crowns with snips. Make sure to harvest before they go to seed, because they become difficult to digest. If you are unable to find them in the wild or at the market, substitute spinach or arugula. The stinging hairs dissolve when cooked, dried, or blended.

INGREDIENTS

1/4 pound Stinging Nettles (or substitute spinach, arugula, or other delicate cooking green)
1 bulb green garlic, 1 clove garlic, or 1 tbls. shallot, minced
4 eggs
A splash of heavy cream, or water
Salt & fresh ground black pepper, to taste
1 - 2 tbls. butter or ghee

METHOD

1. Remove the stinging nettle leaves from the stems with gloves.

2. Crack the eggs into a small bowl and whisk. Add the salt, pepper, and splash of cream or water.

3. Heat 1 tbls. butter or ghee in a non-stick skillet.

3. When melted, add the green garlic (or garlic clove/shallot) and cook until fragrant.

4. Add the greens with a pinch of salt, and cook until wilted.

5. Move the greens and garlic to the side of the pan, and add another tbls. of butter to the empty side. Swirl to coat.

6. Pour the scrambled eggs into the empty portion of the pan—do not mix with the greens. Gently stir the eggs constantly with a wooden or rubber spatula to form fine curds. When the eggs are almost cooked through but still slightly wet, stir in the greens and remove from the heat. Season with additional salt and pepper if needed.

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Scrambled Eggs & Nettles with avocado, 2 salsas, and sauerkraut—a nourishing and filling breakfast!

Scrambled Eggs & Nettles with avocado, 2 salsas, and sauerkraut—a nourishing and filling breakfast!

Mushroom-Gruyere Quiche with Almond Crust

TIME: 1 HOUR; SERVES: 6 - 8
Crust recipe adapted from ‘Dishing up the Dirt’

This is a variation of our Spring Quiche with Peas & Green Garlic, but isn’t dependent on Spring ingredients. If kale isn’t in season, use Swiss chard or other dark leafy greens. I used crimini mushrooms, but the royal trumpets from Woodland Jewel Mushrooms are my absolute favorite—grab a quart from our farm stand, a dozen pastured eggs, a few seasonal veggies and whip this up in under an hour!

INGREDIENTS

Crust
2 cups almond meal
2 - 3 cloves garlic, minced
1 tbls. fresh thyme, minced, or 1 tsp. dried
1/2 tsp. kosher salt
Fresh ground black pepper, to taste
Pinch of crushed red pepper flakes
1/3 cup olive oil
~1 1/2 tbls. water
Quiche 
1 tbls. ghee, butter, or olive oil
1 large shallot, chopped
2 cloves garlic, minced
1 cup mushrooms of choice, wiped clean & sliced
1/2 bunch kale or leafy green, de-stemmed and finely chopped
3 scallions, trimmed; white and green parts chopped into 1/2-inch pieces
A splash sherry vinegar
1/2 cup whole milk, half & half, or heavy cream
4 large eggs
1 cup Gruyere, Parmesan, or sharp cheddar, finely grated
Kosher salt & fresh ground black pepper, to taste

METHOD

  1. Preheat oven to 400°F.

  2. Grease a 10-inch tart pan, cast iron skillet, or 9-inch pie pan with oil or butter.

  3. In a mixing bowl, stir together the almond meal, garlic, thyme, salt and pepper. Pour in the olive oil and stir to thoroughly combine. Add the water, a little at a time, until the dough holds together.

  4. Press the dough into the prepared pan to evenly cover the bottom and at least 1 inch up the sides. Bake until the crust is slightly golden and firm to the touch, about 15 minutes.

  5. In a large skillet over medium heat, add the ghee/butter/oil to coat the pan. Cook the shallots, garlic, and mushrooms with a dash of salt, until softened. Add the kale and the sherry vinegar. If it seems too dry, add a tbls. of water or stock (but the moisture from the kale and mushrooms should be sufficient—you don’t want it to become soggy). Remove from heat.

  6. In a mixing bowl, whisk together the eggs, milk/cream, cheese, salt and pepper.

  7. Once the crust has finished baking, spread the veggie mixture on top. Pour in the egg mixture. Sprinkle on the scallions and bake for 30 minutes, or until the center is firm to the touch and cooked through.

  8. Let the quiche cool for 10 minutes before slicing with a sharp knife. Serve warm or cold.

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Frothy Matcha Latte

TIME: 5 MINUTES, SERVES: 1 MUG

I recently fell in love with the bitter, almost umami flavor of matcha powder. The bright green color alone is enough to sway you, especially during a dreary morning. Matcha translates to "powdered tea." Unlike the green tea we’re familiar with, matcha is made from whole, pulverized leaves, so 100% of the nutrients are available. One cup of matcha is said to equal 10 cups of regularly brewed green tea in terms of nutritional content. Because of this, is also contains more caffeine, similar to a cup of coffee. Compared to the caffeine buzz from coffee, matcha creates an “alert calm” due to a natural substance called l-theanine, which induces relaxation without drowsiness. I am very sensitive to caffeine from coffee, but when I drink matha, I don’t feel the same aggressive effects.

This is a drink I sometimes substitute for my ‘Get-Up-And-Go Coffee” in the morning. The added fat & protein keeps me satiated and mellows out the bitterness of the matcha. Make sure to blend rather than mix for the best froth.

INGREDIENTS

1 tsp. high-quality, culinary matcha powder
1 tbls. unrefined coconut oil or MCT oil (Medium Chain Triglycerides)
1 tbls. ghee or grass-fed butter
1/2 tsp. vanilla extract
1 cup boiling water
2 tbls. heavy cream or half & half (or alternative “milk”)
1 tbls. unflavored, collagen protein peptides (opt.)
1 tbls. Erythritol or favorite sweetener (opt.)

METHOD

  1. Pour all ingredients into a blender. Blend on high for 20 seconds and serve in your favorite mug.

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Get-up-and-Go Coffee

TIME: 15 MINUTES, SERVES: 1 MUG

Summers on the farm typically require waking up much too early to even consider breakfast. On harvest & planting days, I need something to keep my energy up without weighing me down. This coffee is a take on the popular ‘bulletproof’ coffee. It’s a fast way to get fat & protein, and keeps me completely satiated until noon.

INGREDIENTS

1 cup brewed coffee or Americano
1 tbls. ghee or grass-fed butter
1 tbls. unrefined coconut oil or MCT oil (Medium Chain Triglyceride)
1 tbls. unflavored, collagen protein peptides (opt.)

METHOD

  1. Brew coffee or espresso.

  2. Blend all the ingredients in a high-powered blender for about 20 seconds until very frothy.

Chocolate-Sesame Banana Bread

TIME: 1.5 HOURS; SERVES: 1, 9 X 5 INCH LOAF PAN
Adapted from Camille Becerra’s recipe in ‘Cherry Bombe’

This gluten-free banana "bread" and I have a love-hate relationship: I adored it so much that I started eating a fat slice slathered in crème fraîche every morning for breakfast. I soon realized I was justifying eating cake for breakfast, and sadly ended our love affair. But I’ll whip up a loaf every now and then when I’m feeling fancy.

The original recipe is not gluten-free, and is made with ginger & coconut instead of chocolate & tahini. Feel free to adjust the ingredients to make your dream banana cake bread.

I wouldn't categorize this under "seasonal recipes", except for the fact that our local grocery outlet gets weekly shipments of over-ripe bananas and I feel obligated to divert some of them from the waste stream.

INGREDIENTS

1/2 cup tahini
1/3 cup sesame seeds
4 bananas: 3 mashed, 1 cut in half lengthwise
1/2 cup cane sugar, rapadura or coconut sugar
2 large eggs
1/2 cup plain, whole-fat yogurt
1 cup gluten-free flour (I use Bob’s Red Mill 1-to-1 Baking)
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp. kosher salt
1/4 cup cacao nibs (opt.)

METHOD

  1. Preheat the oven to 375°F.

  2. Grease a 9 × 5-inch loaf pan with butter or oil and coat with the sesame seeds. I do this by pouring the seeds in and swirling them around as I would flour a cake pan.

  3. Mix the 3 mashed bananas, tahini, sugar, eggs, and yogurt together in a large bowl.

  4. In another bowl, combine the gluten-free flour, salt, baking soda, cocoa powder, and optional cacao nibs. Add the dry ingredients to the wet and stir to incorporate.

  5. Spoon the batter into the prepared pan and bake for 15 minutes. Remove the pan from the oven and garnish with the remaining halved banana on top, like an off-set yin yang.

  6. Reduce the oven temperature to 350°F and bake for 50 - 60 minutes more, or until a knife inserted into the center of the loaf comes out clean.

  7. Let cool in the pan for 15 minutes before slicing. The loaf will keep at room temperature, wrapped in beeswax wrap for up to 3 days.

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