Harvest Grain & Nut Pancakes

Ingredients:
 
- 3/4 cup oats
- 3 tablespoons chopped blanched almonds
- 3 tablespoons chopped walnuts

 - 3/4 cup whole-wheat flour (can substitute or add some white flour, if batter is too wet)
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt

- 1 to 1 1/2 cups buttermilk (start with 1 cup, and make sure the batter isn't too wet before adding another 1/2 cup)
- 1/4 cup vegetable oil
- 1 egg
- 1/4 cup sugar


Directions:

Grind the oats in a blender or food processor until finely ground. Add the nuts; pulse to chop more finely. 

Combine the ground oats/nuts, whole wheat flour, baking soda, baking powder, and salt in a medium bowl or food processor. 

In another bowl, combine the buttermilk, oil, egg, and sugar with an electric mixer or fork until smooth.

Combine dry ingredients with wet ingredients.

Lightly oil or spray a skillet and preheat it to medium heat. Ladle 1/3 cup of the batter onto the hot skillet. Cook for 2-4 minutes per side, or until brown.

Spinach Quiche

Ingredients:

- 2 tablespoons butter
- 3 cloves garlic, chopped
- 1 small onion, chopped
- 1 package (9 oz) frozen chopped spinach, thawed and drained
- 4 oz mushrooms
- 1 package (4 oz) herb and garlic feta, crumbled
- 1/2 cup shredded Cheddar cheese

- 1 unbaked deep dish pie crust (9 inches)

- 4 eggs, beaten
- 1 cup milk
- salt and pepper to taste

- 1/2 cup shredded Cheddar cheese

Directions:

Preheat oven to 375 degrees.

In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned (about 7 minutes). Stif in the spinach, mushrooms, feta, and 1/2 cup of Cheddar cheese. Spoon mixture into pie crust.

In a medium bowl, whisk together the eggs and milk. Season with salt and pepper. Pour into the pie crust, allowing the egg mixture to thoroughly combine with the spinach mixture. If there is too much egg mixture for the crust, reserve some to make an omelet another day.

Bake for 15 minutes, then sprinkle the top with the remaining 1/2 cup Cheddar cheese, and bake for an additional 25-40 minutes until center is set. Let stand for 10 minutes before serving.

Oatmeal Yogurt Breakfast Blend

Ingredients:

- 1/2 cup old-fashioned oats
- 3/4 cup plain nonfat yogurt
- 1/2 cup diced apple (or any fruit)
- 2 tablespoons raisins
- 2 tablespoons sliced almonds
- 2 teaspoons brown sugar
- dash of cinnamon

Directions:

Mix all ingredients together and serve. For best taste results, prepare the night before and store in refrigerator.

Stuffed French Toast

This French toast is so awesome.

Ingredients:

- 2/3 cup pecans, coarsely chopped
- 1/4-1/3 cup dark brown sugar
- 1/3 cup flour
- 1 teaspoon ground cinnamon (and pinch other spices like nutmeg allspice)
- 1/4 teaspoon salt
- 1/2 teaspoon freshly grated orange zest

- 3 tablespoons butter

- 5-6 oz regular cream cheese, at room temperature
- 1/4-1/3 cup raspberry preserves, or other preserves of your choice

- 1 loaf challah, ciabatta, or other rich egg bread, ends trimmed, cut into six 1 1/2-inch-thick slices

- 1/2 cup milk
- 4 extra-large eggs
- 2 T dark brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon pure vanilla extract

Directions:

Preheat the oven to 350F with the rack in the center. Line a rimmed baking sheet with parchment paper or a silicone pan liner. If using parchment, spray lightly with nonstick vegetable spray. (We used a greased 9x13" glass baking pan.)

To make the streusel topping: Combine the pecans, 1/3 cup brown sugar, flour, 1 tsp cinnamon, salt, and orange zest in a medium bowl. Mix and cut butter in with fork or pastry blender. 

To make the French toast: Whisk together the cream cheese and raspberry preserves in a small bowl until the mixture is uniform and fairly smooth. (It's okay if some small bits of cream cheese remain visible.) Set aside.

Using a small, sharp knife, cut a 2-inch slit in the bottom crust of each bread slice, and continue cutting into the bread to make a pocket in the slice. Be careful not cut all the way through so it doesn't seep out the other side. Use a very small spoon to fill each of the pockets with an equal portion of the cream cheese mixture.

In a medium mixing bowl, whisk together the milk, eggs,  brown sugar, 1/2 tsp cinnamon, and vanilla. Pour into a flat, rimmed dish.

Soak each piece of bread in the milk mixture, for 2 minutes on each side. Place the soaked breads on the prepared baking sheet.

Sprinkle the streusel topping evenly over the tops of the soaked bread slices.

(At this point, if you wish, the French toast can be covered and refrigerated overnight, or it can be frozen in a tightly sealed, flat plastic container. Allow the container to thaw overnight in the refrigerator before transferring to a prepared baking sheet and following the baking instructions below.)

Bake for 35 minutes, or until the tops and sides of the bread are golden brown, the topping is crisp, and the surface springs back lightly when pressed lightly with your finger. If the bread feels soft or wet, continue baking for a few more minutes. Serve hot, either whole pieces for large servings, or cut in half for smaller portions.

Asparagus Salad with Lemon Vinaigrette

Ingredients:

- 1 tablespoon salt

- 3 pounds asparagus, woody ends trimmed

- finely grated zest of 1 lemon
- 3 tablespoons fresh lemon juice, strained
- 1 teaspoon Dijon mustard
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon kosher or coarse salt
- 1/4 teaspoon freshly ground black pepper

- 2/3 cup mild olive oil

- 1 tablespoon chopped fresh chives

Directions:

Fill a wide 6- to 8-quart saucepan about one-third full of water. Add the salt and bring to a boil. Add the asparagus, return to a boil, then reduce the heat to low and simmer just until tender, 3-4 minutes for thin stalks and up to 7 minutes for thick stalks. Drain.

In a medium bowl, whisk together the lemon zest, lemon juice, mustard, sugar, salt, and pepper. Add the olive oil in a very thin, steady stream, whisking vigorously as the oil is added. Continue to whisk until all the oil is added and the mixture has thickened a bit.

Drizzle the vinaigrette over the asparagus. Sprinkle with chopped chives.

The asparagus can be cooked up to a day ahead and refrigerated. The vinaigrette can be made up to 3 days ahead and refrigerated separately. Bring both to room temperature before serving.

Pork Chops and Pierogies

Ingredients:
 
- 8 frozen pierogies

- 2-3 pork chops
- pinch of salt
- pinch of pepper
- 2 tablespoons butter

- 1 medium sweet onion, sliced and separated into rings
- 1 medium Golden Delicious apple, cut into 1/2-inch chunks

- 2 tablespoons sugar
- 1/4 cup cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper

Directions:

Cook pierogies according to package directions.

Meanwhile, sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook chops in 2 tablespoons butter over medium heat until juices run clear. Remove chops and keep warm.

In the same skillet, saute the onion for 3 minutes (add a small amount of extra butter if needed). Add apple; saute until almost tender. Stir in the sugar, vinegar, and 1/4 teaspoon salt and pepper.

Bring to a boil, then reduce heat. Simmer, uncovered, for 5 minutes.

Drain pierogies. Add pork chops and pierogies to skillet. Stir to coat.

Glazed Carrots

Ingredients:
 
- 1 lb carrots, sliced

- 2 to 4 tablespoons butter, cubed
- 2 to 4 tablespoons packed brown sugar
- 1 envelope (1 oz) ranch salad dressing mix

Directions:
 
Place carrots in a saucepan and cover with water. Bring to a boil. Reduce heat to medium-low and simmer until crisp-tender, 8-10 minutes. Drain.

In the same saucepan, combine the butter, brown sugar, and salad dressing mix until blended. Add carrots. Cook and stir over medium heat for 5 minutes or until glazed.