Breakfast Recipes

Recipe courtesy Ellie Krieger on the Food Network.
For the crust:
* Cooking spray
* 3/4 cup rolled oats
* 1/2 cup all-purpose flour
* 1/4 teaspoon salt
* 3 tablespoons cold, unsalted butter, cut into small pieces
* 3 tablespoons cold, lowfat buttermilk

For the filling:
* 4 teaspoons olive oil
* 1 large onion, sliced thinly into half moons
* 8 ounces sliced mixed mushrooms, such as cremini, oyster, shiitake
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1/4 teaspoon dry mustard
* 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dry)
* 4 large eggs
* 1/2 cup evaporated fat-free milk (not condensed milk)
* 2/3 cup grated Gruyere cheese

Preheat the oven to 400 degrees F. Spray a 9-inch pie dish with cooking spray.

To prepare the crust, put the oats, flour and salt in the bowl of a food processor and pulse 3 times to combine. Add the butter and pulse about 12 times, until you get a pebbly course texture. Add the buttermilk and pulse 3 to 5 times more to combine. Form the mixture into a ball and place it between 2 large pieces of waxed paper. Roll out into a circle about 10 inches in diameter.

Remove the top sheet of waxed paper. Transfer the crust, still on the other piece of waxed paper to the pie dish, then remove the waxed paper from the top. Press the crust gently into the dish. Bake for 9 minutes, then let cool.

To prepare the filling, heat 2 teaspoons of oil in a large nonstick pan over a medium-low heat. Add the onion and cook, stirring occasionally, until golden brown and caramelized, about 20 minutes. Transfer the onions to a bowl. Add the remaining 2 teaspoons of oil to the pan and heat over a medium-high heat. Add the mushrooms and cook, stirring occasionally, until they have released their water and begin to brown, about 6 minutes. Add the onions back to the pan, stir in the salt, pepper, mustard and thyme.

In a medium bowl whisk together the eggs and evaporated milk.
Sprinkle the cheese into the pie crust. Top with the mushroom-onion mixture and pour the egg mixture on top. Reduce oven temperature to 350 degrees F. Bake for 35 minutes or until knife inserted in the middle comes out clean. Let stand for 5 minutes before cutting into 6 wedges and serving.

Served as a bed for poached or fried
eggs, this is a great way to get your
greens first thing in the morning.
- 2 Tbsp Kreta Reserve Olive Oil
- 1 Pkg Breakfast Sausage or Match
- 1/2 Cabbage Head (or less for the
giant Lee Farm Napa cabbages)
- 1/2 Tsp Thai Garlic Chili Paste
- Soy Sauce (to taste)
Preheat a skillet over medium high
heat with the oil and brown the
breakfast suasage or Match. Slice the
cabbage into thin ribbons and add to
the sausage. Stir in the garlic chili
paste, distributing evenly through the
cabbage. Saute until the cabbage is
slightly browned and very wilted. Just
before serving, add soy sauce to
taste. A splash is usually enough.
Great with or without the sausage,
you can also add diced potatoes,
fennel, chard or garlic scapes.
Adapted from orangette.blogspot.com

Binomial Name: Allium sativum L.
When we found out the garlic scapes were ready, we were fairly giddy with excitement, what with garlic being our favorite vegetable and all. Garlic scapes are the above ground stalk and seed head of the hardneck garlic bulb. Scapes are often harvested about three weeks before the head of garlic reaches maturity. Removing the scape makes for a bigger garlic bulb.

When removed from the bulb early, scapes remain tender. The entire stalk is edible, but the tip above the seed pod may be tough and need to be removed. With a milder taste than garlic cloves, scapes can be eaten raw, chopped up in a salad. They are also delicious cooked in any dish where you would use green onions. Try them sautéed with scrambled eggs or cooked with fresh trout. They act as both a seasoning and a vegetable. Sauté them in a little butter or olive oil and serve as a side dish like green beans.
Try this awesome pesto. Sounds like dinner tonight with Mangia’s pasta and some Ozark Forest oyster mushrooms. Ooh la la.

Garlic Scape Pesto
Ingredients:
1 cup garlic scapes (about 8), tip above seed pod removed if
not tender, cut into 1/4-inch slices
1/3 cup Missouri Pecan Growers’ Pecans
3/4 cup olive oil
1/4-1/2 cup grated parmigiano or Heatland Methuselah
1/2 teaspoon salt
black pepper to taste

Place scapes and walnuts in a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper. Makes about 6 ounces of pesto. Keeps for up to one week in an air-tight container in the refrigerator. Freezes great, too.

Try about 1/4c. of pesto to a pound of cooked pasta and stir until pasta is well coated.