Archive | Breakfast

ALMOND PEACH BARS

San Bartolome likes to bring homemade protein-rich snack bars on hikes with her daughters. Any stone fruit preserve can be substituted for the peach, she notes.

Makes 16 servings

⅔ cup brown sugar
⅔ cup all-purpose flour
1 teaspoon ground cinnamon
⅔ cup almond butter, separated
¼ teaspoon salt
4 tablespoons unsalted butter, melted
⅓ cup old fashioned rolled oats
10 ounces peach preserves
⅓ cup sliced almonds
¼ cup coconut chips
2 tablespoons finely chopped dark chocolate

Preheat oven to 350°.

For the crust and crumble, put brown sugar, flour, cinnamon, ⅓ cup almond butter and salt in the bowl of a standing mixer fitted with a paddle attachment. Turn mixer to low.

With mixer running, and as ingredients are coming together (you will see the almond butter forming small pieces), slowly pour in the melted butter, forming a loose sand-like mixture.

Remove ½ cup mixture to a small bowl and set aside.

Add rolled oats to the mixer and turn on low until mixture is just mixed. Press mixture into a 9- by 9-inch pan, or similar-size pan. Using the back of a large spoon, press mixture firmly to create a dense crust.

Bake in preheated oven for … Read More

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CINNAMON SAUTEED WINTER FRUITS WITH VANILLA GREEK YOGURT AND FRESH RICOTTA

This recipe is courtesy of Chef Robin Atkin.

Serves 4

1 tablespoon vegetable oil or coconut oil

1 Honeycrisp apple, sliced (1/2-inch thick wedges, like for pie)

1 pear, peeled and sliced

1 Asian pear, peeled and sliced

½ cup dates (Medjool), pitted, cut in half lengthwise

½ cup Mission figs, cut in half lengthwise (Optional dried fruits: apricots, currants or raisins)

½ cup apple juice (could use white wine)

½ cup  brown sugar

1 teaspoon honey or agave nectar, optional

¼ teaspoon cinnamon

1 tablespoon butter, optional

In a sauté pan, heat oil on medium heat. Add prepared fruits and sauté for about 4-5 minutes or until apples slightly brown. Add apple juice, sugar, agave or honey and cinnamon.

Only stir a few times to not break apart the fruits. Add butter. Mixture will thicken as it cooks. Cook on medium heat until thick, about 20 minutes (most of the liquid will have evaporated.) Once thick, remove from heat and cool on a cookie sheet lined with parchment paper. Serve warm or room temperature in a martini glass and top with a dollop of the Vanilla Greek Yogurt Ricotta mixture.

VANILLA GREEK YOGURT AND RICOTTA

1 cup vanilla or … Read More

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SAVORY PANCAKE WITH BEET AND DANDELION GREENS

Naomi Henry adapted this recipe from the Green Kitchen Stories blog. This pancake puffs like a Dutch Baby, but with the savory filling it tastes a bit more like a frittata. Straight from the oven, it’s light and airy and the edges crisp. As it cools, the pancake becomes denser. It can be eaten for breakfast, lunch or dinner, and is perfect to cut into squares and package up for lunch at work the next day.

Serves 4–6
1 cup each beet and dandelion greens, chopped; plus several whole leaves for topping
1 onion, thinly sliced
2 tablespoons olive oil
2 cloves garlic, minced
6 eggs
2 cups milk of choice (I used almond milk)
1 cup flour
½ teaspoon sea salt
3 slices bacon, cooked and crumbled
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh tarragon, chopped
1 tablespoon butter
¼ cup honey (or plain) goat cheese

Preheat oven to 410° and place an 8- by 10-inch pan inside oven as it preheats.

Chop beet and dandelion greens. Heat olive oil in a large pan and sauté onions and garlic on medium heat for 3 minutes. Add greens, stirring every so often, until the onions are translucent and … Read More

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Wake Up & Smell the Coffee Cake

“One of the greatest things about coffee cake is that its name gives tacit permission to eat cake first thing in the morning,” says Claud Mann, chef instructor for the Orfalea Foundation’s School Food Initiative in Santa Barbara and former publisher of Edible Ojai & Ventura County. “The following coffee cake recipe is unconventional in that it includes chopped apple, which when combined with buttermilk ensures a cake that is moist and tender. Don’t omit the streusel. (You can even double the amount if you want.)”

Serves 16–24

Streusel:

½ cup all-purpose flour

¼ cup packed golden brown sugar

¾ cup granulated sugar

4 tablespoons cold butter (½ stick), cut into small pieces

1 cup chopped pecans, walnuts or a mixture

1 tablespoon ground cinnamon

Cake:

1¼ cups granulated sugar

1½ sticks unsalted butter, softened

3 large eggs

1 teaspoon pure vanilla extract

¼ cup buttermilk

1 cup sour cream

Zest of 1 small orange or tangerine

2½ cups cake flour

1½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon sea salt (reduce this amount if using salted butter)

½ cup peeled, diced apple

Butter a 10-inch tube pan or 9- by 13-inch cake pan. Preheat oven to … Read More

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ACORN SQUASH AND CARAMELIZED FENNEL PANCAKES (GLUTEN-FREE)

From Carrie Clough

I small Acorn squash (or any small fall/winter squash will work)
1 small fennel bulb, thinly sliced, and small handful of fennel fronds
2 eggs, beaten
2–4 teaspoons olive oil
2 tablespoons melted butter
1 cup milk
½ cup rice flour
1 teaspoon baking powder
½ teaspoon sea salt

Preheat oven to 400°.

Grease a sturdy baking sheet with olive oil or butter. Slice Acorn squash lengthwise in half and scoop out the seeds (save seeds for roasting or put in the compost). Place squash cut side down onto baking sheet and roast for about 25–30 minutes or until squash feels tender to the touch and its undersides look brown and caramelized. Remove from oven and cool.

While the squash is roasting, season a cast-iron pan or sauté pan over medium-low heat with 1–2 teaspoons olive oil and add sliced fennel. Allow fennel to caramelize while stirring frequently.

In a small saucepan, melt the 2 tablespoons of butter. Let cool. In a medium bowl, add melted butter to beaten eggs and milk and mix together. Scoop out flesh from the baked squash and mix in with the wet ingredients. Add the caramelized fennel and fennel fronds.

In … Read More

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Eggs Avocado, Benedict Style

(serves 2–4)

For a scrumptious-tasting brunch, a smooth sauce of avocados mashed with lemon replaces Hollandaise sauce in this delicious variation on the traditional

Eggs Benedict.
2 ripe avocados
2 tablespoons lemon juice
½ teaspoon salt
Dash of cayenne pepper
4 slices Canadian bacon
2 English muffins, toasted
4 poached eggs
Parsley for garnish

Cut avocados into quarters and remove pits. Then spoon avocado pieces into a zip-top plastic bag. Add lemon juice, salt and pepper, press out air and seal bag. Cut tip off one end of bag and stand it up.

In a skillet, cook Canadian bacon until lightly browned around edges. Place one slice of bacon on each muffin half. Top with a poached egg and squeeze avocado spread over egg.… Read More

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