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Strawberry Cream Cheese

By Christy on May 13, 2012 in Appetizers & Snacks, Breakfast, Desserts, Gluten-free, Recipes

Yummy, luscious, oh-so-sweet local strawberries! I ordered a pound of these beauties and savored a few every morning with breakfast for a week. When I reached the bottom of the container, I had a few mushy berries left. Too scrumptious to just throw away or turn into compost, I used the Full Quiver cream cheese I had in the fridge to make a strawberry cream cheese spread. A touch of cinnamon adds an interesting taste but feel free to omit or substitute vanilla if you prefer. I used brown sugar to sweeten but of course, you can use honey, agave, or plain sugar.

3-4 strawberries

8 ounces cream cheese

1/4 teaspoon cinnamon

1-2 Tablespoons brown sugar

Rough chop berries and sprinkle with 1 Tablespoon sugar. Allow berries to sit for at least 1/2 hour to macerate, which means the sugar will draw moisture and flavor out of the berries. Add berries, cream cheese, and cinnamon to a mixing bowl and mix for 2-3 minutes on high speed. Taste and add more sugar if desired.

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Eggcelent Easter Eggs

By Angela on April 7, 2012 in Appetizers & Snacks, Breakfast

Nothing quite says “Easter” like bunnies and eggs and no egg is more essential for the Easter season than those that are hard-cooked. But boiling eggs can be unpredictable at times (at least for me!), so this year, put away the pot of water and try using your oven instead. By using the oven you can easily prepare your eggs in large batches and it allows for a greater amount of control over temperature and cook time! Here’s how:

Put a baking sheet on the bottom of the oven, and then place all the eggs you need to cook directly on the oven rack. (The baking sheet will catch any broken eggs for easy cleanup.) Bake the eggs at 325°F for half an hour. Using oven mitts, carefully remove the eggs from the oven. Place the eggs directly into a big bowl of ice water to stop them from cooking and make them easier to peel.

We poached this eggcelent tip from customer Angela L., who shared it on the Greenling Facebook page this week!

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Eggy Cups

By Megan on March 28, 2012 in Breakfast, Recipes

With lots of spring celebrations right around the corner, your thoughts might be turning to what to cook for any guests you might be having over. Of course, you don’t need a holiday to have brunch!

Quiche is a staple at my house, but having people over calls for a little extra flair in the presentation. Instead of one large pie crust, I used sheets of phyllo dough to create muffin-size shells for individual quiche cups.

Feel free to play with the ingredients in this recipe. One of the beauties of quiche is that you can throw practically anything in it and come up with a delicious dish.

Eggy Cups

Makes approximately 1 dozen

4 large eggs
1/2 cup milk, half and half, or heavy cream
Melted butter or oil spray
1 medium tomato
2 cups chopped greens
Approximately 5 sheets phyllo dough, thawed
1 tablespoon chopped chives
Salt, pepper
Shredded cheese

Preheat oven to 350.

Beat together eggs and milk and set aside. Add a small amount of butter or oil spray to a large frying pan and add tomato and greens. (You can also leave the tomato raw if you like.) Saute until greens are bright green and wilted. Remove from heat and let cool.

Grease muffin tin cups. Unroll phyllo dough and cut into approximate squares. Lay one sheet in each cup, carefully pressing to the inside of the cup. Spray dough cups with oil/butter and repeat layering until you have built up at least four layers. If you tear some dough while working, don’t worry, just put it back in place and add another layer.

Add tomato, greens, and chives to egg mixture and mix well. Add a pinch of salt and pepper. Divide mixture among phyllo cups. Top each cup with a sprinkle of shredded cheese.

Bake for approximately 20 minutes, until cups are golden brown and egg is firm.

Note: If you have leftovers, reheat in the oven to regain crispness of the phyllo.

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Vegan French Toast with Grapefruit Syrup

By Kathryn on February 6, 2012 in Breakfast, Vegan

French toast is the ultimate cold weather comfort food. It’s warm and cozy and sweet, perfect for winter evenings when I don’t feel like putting a lot of effort in for dinner. This recipe for vegan French toast tastes a little sweeter than your typical egg-based dish, and it’s a cinch to prepare. To make it fancy, I serve it with a homemade citrus syrup, made with whatever local citrus I happen to have on hand.

Vegan French Toast with Homemade Grapefruit Syrup (serves 4)

Syrup:
1 cups fresh orange juice
2 cups fresh grapefruit juice
1/2 cup granulated organic sugar
1 tablespoon grated grapefruit peel
2 tablespoons unsalted butter
1/2 teaspoon almond extract
French toast:
1 cup vanilla soy milk or almond milk
2 tablespoons flour
1 tablespoon granulated organic sugar
1 tablespoon nutritional yeast
4-6 slices day-old vegan bread
Powdered sugar, to garnish

First, prepare the syrup: Combine the juice, sugar, and grapefruit peel in a medium saucepan over medium-high heat. Bring to a boil, stirring to dissolve the sugar. Reduce the heat to a low boil and cook to a thick syrup, and reduced by half, about 15 minutes. Add the butter and almond extract and whisk to combine. Remove syrup from heat and set aside.

Stir together milk, flour, sugar and nutritional yeast in a shallow bowl. Heat a nonstick skillet over medium. Dip a slice of bread in the milk mixture and cook in the heated skillet until it is golden brown, 2-3 minutes on each side. Repeat with remaining slices of bread. Slice fFrench toast into triangles and arrange on plates. Sift powdered sugar over the top of the French toast and serve with warm citrus syrup on the side.

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Five Ingredient Breakfast Casserole

By Kathryn on January 9, 2012 in Breakfast, Main Dishes, Recipes

Happy New Year! It’s the second Meatless Monday of 2012, and we’re continuing our series of super-easy vegetarian recipes for January.

My family loves “breakfast for dinner” once in a while, and this quick and easy breakfast casserole is on heavy rotation at my house. Leafy greens, local eggs, and fresh potatoes make this casserole much healthier than your typical cheese-laden hashbrown supper, and it’s very quick to put together. It makes a ton of leftovers, too– perfect for breakfasts later in the week!

One thing that really helps with all the chopping in this (and most any) vegetarian supper is a food processor. I used both attachments that came with my machine to prepare this dinner, and the whole thing came together in about 10 minutes of hands-on time.

If you don’t have a food processor, plan to add about 10 minutes to the prep time for chopping, whisking, and slicing.

Five Ingredient Breakfast Casserole (serves 18-24)

1 yellow onion
1.5 pounds Yukon gold potatoes (about 5 medium potatoes)
1 bunch tender greens, stems removed
18 eggs
2 cups milk or plain soymilk

Preheat oven to 350 degrees. Lightly oil a 9×13 casserole dish.

Wash the potatoes and tender greens and pat dry. Peel the onion and chop it into quarters. Chop the potatoes into quarters. Slice the potatoes and onion very thinly by feeding them through a food processor fitted with the slicing disk. Heat a few tablespoons of oil in a large skillet over medium-high heat. Once oil is hot, add potatoes and onion to the skillet and cook for 6-8 minutes, stirring occasionally.

While potatoes and onions are cooking, fit the food processor with the chopping blade and finely chop the greens. In a large bowl, whisk together the eggs with the milk. (The chopping blade of the food processor is perfect for this, too, if you have a large enough machine. Watch out, though– overfilling the bowl of the food processor makes a big, egg-y mess.)

Once potatoes and onions are softened, place them in an even layer in the prepared casserole dish. Top with the chopped greens. Pour the egg mixture over the top of the casserole. Bake for 40 minutes, until the middle of the casserole is set and the edges are golden brown. Serve warm or at room temperature.