Breakfast
1324 recipes found
Key Lime Pie Yogurt
Fresh, no added sugars, light and refreshing this yogurt is a great snack or breakfast.
Maple Cinnamon Toast
The idea to melt the butter and then stir in the maple syrup and cinnamon was given to me by Kristen Miglore -- I may never make cinnamon toast any other way.
Caramelized Onion, Broccoli Rabe and Sweet Potato Hash
This started as a refrigerator clean-out but turned out to be a delicious Sunday brunch. Feel free to substitute the rabe for another green like spinach or kale. This is a recipe that's made for adaptation.
Nana's Homemade Applesauce
Once you’ve had a homemade recipe, you will never, ever, ever go back to store bought applesauce. Trust me. I won’t eat any other kind of applesauce anymore.
Caramel Pudding (Karamellpudding)
Several years ago we hosted an exchange student from Norway for the year. Maren is a delight and she shared some family recipes with us. At Christmas, we had a party with many of the traditional foods she would eat at home in Norway. My favorite dessert from the evening was karamellpudding, or caramel pudding. Custard is a weakness of mine that I happily embrace! Maren’s family serves this dessert on Christmas evening. It’s a flan-like pudding with a smooth, silky texture and lightly sweet flavor. Vanilla shines here! It needs to be prepared the day before to have time to chill overnight. Serve it with whipped cream and some fresh berries.
Black Rice Pudding with Mango & Mint
This black rice pudding recipe is divine! The sweetness of the mango allows the pudding to be made less sweet but feel free to add more sugar if you'd like.
Millet with Three Cheeses
Quiche With Herbs and Goat Cheese
This green quiche laden with herbs and with thin slices of fresh goat cheese baked on top has a Gallic rusticity. A proper quiche (also known as a tarte salée, or savory open pie) should have really good pastry and contain a soft, tender eggy custard. It should be light enough to serve as a first course, or in larger portions for a simple main course. It should be something to sing about.
The Colada
Combining the familiar flavors of a piña colada with ground hemp seeds, this shake is full of protein and fiber without being processed or pricey and it's vegan too!
Homemade Fruit Yogurt
I've homemade raspberry, peach, and blueberry yogurt with this recipe, always cooking the fruit down with just a sprinkle of raw sugar to coax out the juices.
Cooked Egg With Ibérico Ham
Egg in hole with Roasted vegetables
May be you call it a different name: Eggs in a pocket, One-eyed jack, Baby in the hole, Bird in a nest, Egyptian eggs, just to list a few. The classic breakfast version has an egg fried within a crispy ring of bread. To make it more sumptuous and filling, I roasted a bunch of beautiful vegetables with olive, salt and pepper and placed them around the ring & then crack an egg. Also how well the eggs must be cooked is a personal choice. Some like over easy, sunnyside up or completely cooked through. No matter how you make it, this will remain a favorite breakfast option passed on for many generations to come. :-)
peach banana smoothie
Banana & Nutella heaven
For this banana Nutella recipe, toast wheat bread until light brown (I prefer mines a little burnt). Let it cool for 2 minutes, then cut the banana into slices.
Heavenly Poached Eggs ovah Asparagus
A wonderul summery light and delishious anytime meal !
Cucumber, Green Bean and Dill salad
This one originally draws from Mark Bittman. It's refreshing in the summertime and goes well with everything. Use equal parts cukes and beans, and cut them into equally sized bites.
Iced Mint and Citrus Tea
This recipe is inspired by a tea I get every Saturday at my local Greenmarket -- as my mother would say, I "diagnosed" and then "reproduced!"
Cantaloupe with honey, mint & lime
The combination of honey, mint and lime is the best way I know to brighten up an early- or late-season melon. Use a mild honey such as orange blossom.
Quick Avocado Jalapeño Balsamic Shrimp on Tofu
I really love avocados but they weren't a Japanese food until about a decade ago (reverse-constructed CA Sushi-Roll?). I missed their wonderful flavor and my husband can eat only so much guacamole, so I started blending it into other more traditional dishes. This delicious breakfast dish of avocado/jalapeños teamed up with shrimp/tofu is my own version of fast West-Meets-East with a little European Balsamic thrown in.
Mentaiko or Bottagra Cucumber Toast with Poached Egg
My husband likes mentaiko (salted roe) on his rice, with pickles, and an ONSEN TAMAGO (Hot Springs Poached Egg) on top. Over the years we started a toast version of this Japanese dish. Onsen Tamago are made by lowering eggs in bamboo baskets into the Hot Springs waters which very slowly poach the eggs. If you have the Momofuku Cookbook by David Chang and Peter Meehan, look for the Slow-Poached Eggs recipe. Their version is very close to the real thing. This photo is a real Onsen Tamago with mentaiko (spicy version of tarako) on the Japanese favorite toast--extremely thick, toasted crusty on the outside, and soft and fluffy on the inside. I prefer a firmer, healthier bread, but be sure to cut it thick.
Strawberry Rosé Spritzer
I've traditionally been a purist when it comes to pink wine, but it occurred to me recently that if someone wanted to enjoy the illusion of drinking more rosé without actually getting tipsy, she could combine it with soda water and make a spritzer. (You can take a girl out of the 80s...) What's more, she could whizz up some of those divinely delicious strawberries from the farmers market and add a fruity burst to her spritzer.
Homemade Yogurt
A recipe for homemade yogurt in a yogurt maker.
Raw Turnip Tangelo Toss
This kind of Japanese side dish, sunomono, is usually a vinegared vegetable paired with a contrasting flavor. The late summer Japanese turnips are delicious raw so I paired them with California Tangelos. The Minneola Tangelos started appearing here last year, and have a very strong juice and tasty peeling. The salt/soaking in step 2 gives the turnips a softness seen in picture 3 (soaked) compared to 2 (not soaked).
Scottish Oatmeal Breakfast with Teff Grain and Flax Seeds
This is a breakfast I created to use Scottish oats, which are whole oat groats that have been flattened in a slow grinding process, producing something like rolled oats, but retaining all the nutritional value of the whole grain. They take longer to cook than rolled oats but would get too mushy if cooked overnight in a slow cooker like steel cut oats. To make these work for a quick weekday breakfast, I was inspired by a recipe from Heidi Swanson of toasting rolled cereal the evening before. I found that toasting these in some butter and then soaking them in boiling water made them easy to finish off the next morning. Then I experimented with other grains and liked including some nutty teff grain for body and flax seeds for texture. I've also made this with a mixture of rolled and steel cut oats, and I've swapped in chia seeds for the teff grain, all with good results. This hot cereal is delicious with lots of different toppings. I suggest dried apricots, hazelnuts and a drizzle of maple syrup. Will including the nutritional powerhouse of teff grain and superfood of flax seeds in your daily breakfast bring you health and superhuman powers? Maybe not. But taking the extra few minutes in the evening to start a warm bowl of oatmeal for the following morning, and infusing your house with the fragrance of buttery, toasted grains in the process, will make you feel cared for, which apparently accounts for a great deal of the healing power of placebos. A good breakfast when you'd like a little extra insurance for getting through a demanding day.