Archive | Breakfast


Quiche is one of those one-recipe-fits-all dishes. It can be served at breakfast, lunch or dinner, and no one would bat an eye like he or she might if you served, say, a meatloaf at breakfast.

This recipe is one that my mother makes, and one I assumed took hours of preparation to create before I learned how to make it myself.

½ to 2 zucchinis, thinly sliced
6 to 8 Baby Portobello mushrooms, thinly sliced
1 medium plum tomato, thinly sliced
4 to 5 eggs
⅔ cup Greek yogurt
½ cup sharp Cheddar, shredded
1 dash of pepper
1 teaspoon nutmeg
Your favorite piecrust

Preheat oven to 375°F.

In a medium-size bowl, whisk eggs. Mix in yogurt.

Spread your favorite piecrust in a glass pie plate, pinching the edges for a pretty, doily look. Fill piecrust with layers of zucchini and mushroom, and egg-andyogurt mixture. Top with tomato slices, add cracked pepper and nutmeg and sprinkle with cheese.

Bake for 35 to 45 minutes.

Serve hot or cold.

Read More
Continue Reading


Lemon-Basil Scones
Photo by Brent Harewyn


We love how the floral basil and lemon zest complement the richness of these crumbly buttery scones. Lisa advises to knead the dough gently, so as not to overwork it.

Makes 10 scones

2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
½ teaspoon kosher salt
5 tablespoons cold, unsalted butter, cubed
½ cup chopped fresh basil leaves
1 heaping teaspoon grated lemon zest
1 cup heavy cream

Preheat oven to 450° and position rack in the middle of the oven. Line a baking sheet with parchment paper.

Pulse the flour, sugar, baking powder and salt in a food processor to combine; add the butter and pulse a few times, until the mixture resembles coarse crumbs. Transfer the mixture to a bowl; fold in the basil and lemon zest. Add the heavy cream and stir with a spatula or spoon until the dough just barely comes together.

Turn the dough onto a lightly floured surface and knead a few times until the dough forms one mass. Gently press the dough into a circle about 1½ inches high; use a biscuit cutter or the top of a glass to cut the scones. Bake, rotating the baking sheet halfway through, until the scones are cooked through and lightly golden brown on top, 14 to 16 minutes. Cool on a wire rack.

Read More
Continue Reading 0



Maple Scones
Photograph by Carole Topalian

These scones celebrate Vermont’s first spring crop: maple syrup. Scones have always been a breakfast favorite in my house, easy enough to bake even without having had any coffee yet. However, these maple drop scones can even be made the night before, because the maple syrup helps them retain their tender crumb without drying out.

I spent two weeks baking several variations of these scones before I found the balance I was looking for. By the final batch I began to fear my family would grow tired of them and refuse to eat them for months. But after eating the last scone my 7-year-old glared at the now-empty baking tray, complaining that there were none left.

It is rare to find any baked good that can be coveted by my picky children after eating it several times a day for two weeks!

The maple in these is admittedly subtle; I think the scones are a balance between sweet and rich with a slight nutty flavor from the wheat and an elusive taste from the maple syrup.

2 cups whole-wheat pastry flour or white whole-wheat
1 cup unbleached white flour
½ teaspoon kosher salt
⅓ cup sugar
1 tablespoon baking powder
¾ cup unsalted butter, cold and cut into tablespoon-size chunks
1¼ cup heavy cream
¼ cup grade B maple syrup
1 egg

  1. Preheat oven to 375°F.
  2. Pulse the dry ingredients in the bowl of a food processor to mix. Add the cold butter and pulse the food processor until the mixture is broken into coarse crumbs with no large pieces of butter. Add the heavy cream, maple syrup and egg to the dry ingredients and pulse again until the dough is mixed and comes together. Use a light hand when mixing in the wet ingredients; if you mix the dough too much, the scones will be tough.
  3. Scoop out the dough onto 2 half-sheet pans, using a commercial scooper, leaving 1½ inches between scones. Use anywhere from a #16 (5½ tablespoons) to #30 (2½ tablespoons) scooper.
  4. Bake for 15 to 20 minutes, depending on size, or until some of the scones are toasty brown around the edge.

Note: If you want a more obvious maple flavor, replace the sugar with another ¼ cup maple syrup, and reduce the amount of heavy cream by 2 tablespoons.

Read More
Continue Reading 0



Dandelion LeekFrittata

4 tablespoons olive oil
1 large leek, chopped into rounds and washed well to get rid of all grit
2 teaspoons each salt and black pepper
1 bunch fresh dandelion greens
6 eggs
1 teaspoon each cumin and coriander powder
Juice of half a lemon
2 tablespoons stone-ground mustard (no salt added)

  1. Preheat oven to 375°.
  2. Heat olive oil in a skillet and add leek pieces. Reduce heat to medium low. Add salt, black pepper; cover and simmer for 5 minutes.
  3. Add dandelion greens. Simmer for 10 more minutes or until most of the liquid has cooked out of the vegetables. Place in a pie plate that has been greased with a little olive oil
  4. In a bowl, beat the eggs with the cumin, coriander, lemon juice and a splash of water. Pour egg mixture over the greens and bake for 40 minutes.

Healing Properties*

Eggs: each one contains 6 grams of protein, 9 essential amino acids and only 1.5 grams of saturated fat; rich in lutein, which helps prevent macular degeneration and cataracts; improve human lipid profile, thereby balancing cholesterol; contain naturally occurring vitamin D.

Dandelion greens: these iron-rich, fiber-filled spring greens stimulate the bitter flavor on the palate, which encourages bile production, thereby strengthening digestion and aiding liver rejuvenation.

Leeks: strengthen lungs; antimicrobial; antibacterial; offer rich source of fructo-oligosaccharides, which stimulate growth of healthy bifidobacteria and suppress the growth of potentially harmful bacteria in the colon.

* “Healing Properties” source information:
Foods That Heal
Plants for a Future

Read More
Continue Reading 0