Category Archives: breakfast

Spiced Apple Zucchini Muffins (Cupcakes) w/Chai Buttercream Frosting

07 Friday Nov 2014

Posted by in breakfast, dessert, Events, gluten-free, homemade gifts, seasonal

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DSCN4017Food:

Spiced Apple Zucchini Cupcakes (Muffins) w/Chai Butter Cream Frosting
makes 12-16

(In my picture below I didn’t have cupcake liners when I photographed these muffins, I HIGHLY recommend that you use them!)

2 1/3 c. flour (I use a combo of 1 c. buckwheat flour, 1 c. oat or rye flour and 1/3 c. coconut flour)

2 t. baking soda

2 t. cinnamon

1 t. allspice

1 t. nutmeg

1 inch ginger, peeled and grated

½ t. salt

3 local eggs

1 c. local honey

1 c. coconut oil

1 – 1 1/2c. zucchini grated (you could sub carrots)

1 c. apple, grated

1 ½ c. walnuts, toasted and chopped

Directions:

1. Pre heat oven to 350 degrees, line a muffin pan with liners. Sift all the dry ingredients together in a large bowl and set aside.

2. In a small saucepan melt the coconut oil and honey together until just melted, to not over heat or bring to a boil. Remove the mixture from the heat and let cool just a bit, whisk in eggs one at a time.

3. Add the wet mixture to the dry ingredients, add the fresh ginger and whisk just to combine.

4. Add the grated zucchini and apples, fold into the mixture. Add the walnuts and fold them in until well blended.

5. Scoop the mixture into the prepared muffin tin and place in the warm oven. Bake for 30-35 or until a toothpick comes out clean. Let cool.

Chai Butter Cream Frosting

1 c. butter, room temp

¼ c. half and half (I think I used my homemade cashew milk)

2-4 c. powdered sugar (I use less sugar because I like my frosting a little more buttery than sugary, your preference)

½ t. cinnamon and ginger (you can use fresh ginger)

¼ t. cardamom and cloves

pinch of salt

Directions:

1. Using a standing mixer or hand held mixer blend the butter, half and half and spices until mixed.

2. Add the powdered sugar 1 c. at a time until desired frosting consistency is reached.

3. Frost the cupcakes!

DSCN4000DSCN4002DSCN4004DSCN4008 Love:

If you can believe it I still have zucchini from my garden! I thought I had planted a cucumber plant but it ended being a zucchini plant, I was overwhelmed with the abundance that just ONE plant yielded. I now know why people gift those tenacious little buggers and just like everyone else I was scrambling to find something to do with them.

Since I had all that zucchini and apples were starting to show up at my Farmers Market, these muffins where my solution to the seasons changing, utilizing what I had and the need to bake something warm and comforting.

Here’s the real deal, these are a muffin recipe that can be tricked out with butter cream frosting and passed off as a cupcake! Sneaky right? They are perfectly delectable on their own, so much so that my friend is making these for her new bakery. They are perfect with tea or coffee, a co-pilot for your green smoothie, and they are totally gluten-free! Equally as impressive frosted and served to your book club or child’s birthday party. ENJOY!

 

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Oat Free Granola- Seasonal Fruit and Local Goat Yogurt Breakfast Parfaits

24 Friday Oct 2014

Posted by in breakfast, dessert, gluten-free, Snack

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DSCN3960Food:

Oat Free Granola makes 7 cups

1 c. each- shelled pistachios, sunflower seeds, raw almonds, raw walnuts, macadamia nuts, raw pumpkin seeds, tart dried cherries (mine are local)

2 t. salt (I use celtic gray salt, use something besides table salt)

2 t. cinnamon

1/2 t. fresh grated nutmeg

1/2 c. local honey

2 T. coconut oilDSCN3991Directions:

1. Pre-heat the oven to 350 degrees. Prepare a large baking/sheet pan by lining it with a piece of parchment paper or a silpat.

2. In a small saucepan melt the coconut oil and honey together, do not boil. Add the salt, cinnamon and nutmeg to this mixture. Set aside to cool just a bit. In a large mixing bowl combine all the nuts and seeds, then pour the honey mixture over the nuts and mix well. Pour the coated nut mixture onto the prepared sheet pan.

3. Place the baking sheet into the oven and bake for 30 mins. Stir the mixture a few times during the baking.

4. Take granola out of the oven and let the nuts cool just a bit and then add your tart dried cherries and mix well. Let cool completely and store in an airtight container.

DSCN3959DSCN3995DSCN3997Seasonal Fruit and  Local Goat Yogurt Parfaits serves 1

3/4 c. local goat yogurt (I use Drake Family Farms)

1 T. chia seeds (whole or ground)

1 T. local honey (Clifford Farms) or pure maple syrup

1/2  local apple, cored and chopped

1/2 local pear, cored and chopped

1/4 c. pomegranate seeds

1/3 c. oat free granola

optional: 1 T. coconut butter, ground flax seeds, bee pollen, nut buttter

Directions:

1. In a tall glass container (preferably with a lid for easy transport) start by pouring the yogurt into the bottom of container, next add the chia seeds and honey or maple syrup, stir to combine.

2. Next add your fruit and then top with the oat free granola and coconut butter if using. Store in the fridge to take to work or EAT immediately! Do it all over again tomorrow.

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This part of my blog is the hardest for me! Sometimes I wonder, does anyone even care? Aren’t most of you just here for the food anyways? I don’t want to ramble on about nothing just to fill space.

Blogging is a funny thing, its takes quite a lot of time to stage, cook, photograph and then blog the whole recipe process. This is not my job, I don’t get paid, I do it because I want to share the food and recipes I love using local seasonal ingredients.

I consider myself a creative person but creatively I have been in a slump! This explains why I was MIA all summer. I was probably harder on myself than anyone else for being missing in action but it is important for me to work from an organic place and share what comes naturally. Being able to share all that happens in my kitchen would be impossible!

This oat free granola is inspired by my friend Vanessa, it’s easy to throw together using your favorite nuts and dried fruit. I’m partial to the local tart dried cherries I find at the farmers market from Woodyatt Cherry Farm, but I have used dates as well. While you are at the farmers market pick up apples, pears and Drake Family Goat Yogurt, breakfast will be a breeze. Make sure and stock up on the tart dried cherries so you’ll have them all winter to make this yummy granola. ENJOY!

 

Farmers Market Egg Sandwich- It’s What’s for Lunch

04 Friday Apr 2014

Posted by in breakfast, lunch, seasonal, Snack

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DSCN3773Food:

Farmers Market Egg Sandwich

Local bread of choice- Crumb Brothers, Eva’s or Great Harvest

Fresh Local Eggs- we eat Clifford Farm Eggs, find her at the farmers market

Sunbridge Sunflower Sprouts– local (Whole Foods or Good Earth), or find sprouts at the farmers market

Fresh spring greens- farmers market

avocado

Condiments-

Amour Spreads Heirloom Tomato Jam- farmers market

Urban Pioneer Foods Cilantro Pumpkin Seed Pesto- farmers market

Favorite Mustard- we used Dijon, there is a great mustard guy at the summer market called Wicked Wilson’s Mustard

Favorite Mayo- I used homemade Lemon Garlic Aioli, (1 garlic clove, 1/2 tsp. real salt- make a paste. In a bowl add 1 local egg yolk, 1 tsp. Dijon, lemon zest and the garlic/salt paste. Next drizzle in 1/2 c. olive oil one drop at a time until it starts to thicken, continue with the rest of the oil until gone, squeeze in some fresh lemon juice to taste. Store in a glass jar with a tight-fitting lid and place in the fridge until ready to use.)

DSCN3764For the eggs– I use mason jar lids (I got this idea from my friend Christy who owns Mamachari Kombucha– a local kombucha brewer, find her brew at the farmers market and local retailers around town), I butter them with ghee and place them in a frying pan that has been heated over medium heat. Crack the eggs in the middle of the rings and season with salt and pepper. Wait until the whites have began to set and then quickly flip them for just a minute to seal off the yolk. Remove the eggs and the rings and let cool before you release the egg from the ring. I make a couple batches (maybe 6) of eggs at a time and store them in the fridge for easy sandwich making.

DSCN3765For the sandwich– Lightly toast your bread, spread your condiments of choice on each side of the toasted bread. I spread the aioli and pesto on one side and the mustard and tomato jam on the other side. Next add avocado slices to one side of the bread, next add sprouts, one egg and a healthy handful of spring greens. Place the other slice of bread on the sandwich, press down just a bit and then slice in half. EAT!

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I love being in my kitchen cooking, but lately my life have been a little hectic so I haven’t had much time to cook and try all the ideas floating around inside my head. So two weeks ago as I was headed to the Downtown Winter Farmers Market I needed something easy to make for our lunches the following week that my husband could throw together on his own, and that wouldn’t require much prep time for me. Well, this sandwich has been the solution. My sweetie could eat a sandwich for breakfast, lunch and dinner if I would let him but I explain to him that I am lady (ya, right!) and ladies can’t eat like boys all the time. But I will say this, I have been loving this sandwich! So much flavor, local ingredients, not much prep and easy to make and pack for our lunches. This is a flavor explosion for your taste buds and the best part is when you cut into the sandwich and a little yolk ooze’s out. Make your life easy in the kitchen next week with this quick good eat. ENJOY!

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Egg Pots- Survival Food

12 Wednesday Mar 2014

Posted by in breakfast, dinner, gluten-free, lunch, Side dish

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Well it is safe to say that February kicked my behind! Nothing more than the ordinary person, but it didn’t leave me much time for anything but work and my family. In order for me to take care of what needed the most attention my blogging had to take a backseat, I know you all understand and I bet you’ve even been there yourself. BUT, I am happy to report that during this hectic time I was able to make sure we ate well and I am excited to share the recipe I made the most during this stressful time.

These little egg pots can be eaten anytime of day and can be made with whatever veggies you have on hand, they are best enjoyed warm but can be made ahead and reheated. Since I don’t eat much meat, eggs are a great protein source for me. I buy local eggs at the farmers market and enjoy them hard-boiled, poached, scrambled and like this in these egg pots. My husband likes his egg pots with a side of sourdough toast slathered with ghee, I like mine with a side of avocado toast. It is nice to have a few recipes that can keep you nourished on the inside when everything on the outside is going haywire. This is an everyday recipe that is quick and healthy. ENJOY!

Food:

Egg Pots- Survival Food serves 2

Note: This isn’t an exact recipe other than the eggs, just use your instincts and if you make too much filling save it and serve it over brown rice with a poached egg or a quesadilla for your little stinkers.

DSCN37114 local eggs

8-10 stalks of asparagus, trimmed and chopped (you could sub with broccoli)

1 c. Brussels sprouts, chopped (you could sub kale)

8-10 medium shiitake mushrooms, chopped

1/2 small onion, chopped

1 tsp. Toum (you can use fresh chopped garlic)

ghee

salt and pepper

Directions:

1. Pre heat oven to 375 degrees. Place a small amount of ghee in 4 ramekins and distribute it evenly, place the oiled ramekins into a medium casserole dish that will be able to hold water.

2. Melt about 2 tsp. of ghee in a medium saute pan, add the onion, asparagus, Brussels sprouts and mushrooms, season with salt and pepper. Saute until the asparagus is bright green, add the Toum or garlic until the scent of garlic fills the kitchen. No need to over cook the veggies since they’ll be going into oven.

3. Place two heaping spoonfuls of the veggies in each ramekin, next crack an egg crack over each ramekin. Season each egg with a little bit of salt and pepper.

DSCN3715DSCN37194. Heat a teapot/kettle until hot, pour hot water into the casserole dish until the water is 3/4 up the sides of the ramekins. Carefully place the casserole dish with the water and ramekins into the oven and bake 20-25 minutes.

DSCN37225. Let the pots cool just a bit and then remove them from the hot water, serve with buttered or avocado toast, EAT!

Nutrition:

Asparagus- Asparagus is an excellent source of potassium, vitamin K, folic acid, vitamins A&C. It is also a very good source of dietary fiber, niacin, phosphorus, protein and iron!

Shiitakes- These little nutrient dense morsels have long been a symbol of longevity in Asia because of its health-promoting properties. Shiitakes contain an active compound called lentinan. Lentinan has the power to boost the immune system  and strengthen its ability to fight infection and disease. It has also been shown to have anti-cancer activity.

Eggs- Choosing local, organic free range eggs means you are ensuring that what you are consuming is free of harmful antibiotic-resistant bacteria. Free range chickens feed on seeds and insect and sometimes flax seeds or special meal enriched with DHA which increases the omega-3 content of their eggs.

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New York Style Bagel Casserole with a Local Twist

24 Friday Jan 2014

Posted by in breakfast

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DSCN3709Love:

So, you know when you see a recipe that isn’t normally something you would make or doesn’t quite fit into the “plan”? Well this recipe was that for me. I’m not typically a casserole kind of girl and I have extreme issues with bread soaked in milk and eggs (it’s a soggy bread thing) but I just had to make this recipe. We have a local bagel slinger in town, the Bagel Project, and I thought to myself “I bet I can make this recipe using all local ingredients!” and guess what? That is exactly what I did. Of course I added my own twist like my home canned tomatoes, roasted chilies and kale, but equally cool that I could use local milk, local eggs and of course local bagels and cream cheese! This weekend is the Downtown SLC Winter Farmers Market which is perfect since you’ll be able to pick up almost all of the ingredients there. We made this for breakfast on Sunday and then I divided up the rest for breakfast during the week which was a major bonus. I liked it hot out of the oven, but I have to say I think I like it even better cold right out of the fridge, like cold pizza! Enjoy!

Side note: Rob and Kim the owners of Bagel Project can only be found at the farmers markets, so take advantage of the market so you can try them out! BUT, from what I hear they are working on having a brick and mortar soon.

Food:

New York Style Bagel Casserole with a Local Twist serves 8

Recipes Adapted from The Smitten Kitchen

8 Bagel Project Bagels (farmers market, I used everything bagels), chopped into medium bite size pieces

8 oz Bagel Project cream cheese (farmers market, I used the lox), divide into thirds

1/4 medium onion, chopped (farmers market)

10 oz canned tomatoes, drained (I used my own canned tomatoes)

3/4 c. roasted chilies, chopped (I used Hatch chilies that I froze last summer, but you can get fresh roasted chilies from Firebird Chilies at the farmers market)

2 c. dino kale, chopped (farmers market)

8 large eggs (I use Clifford Farm eggs, farmers market, Caputo’s, Liberty Heights Fresh)

2 1/3 c. local milk (you can get goat milk at the farmers market, I bought Rose Hill local milk at Liberty Heights Fresh)

1 tsp. real salt

fresh ground pepper

DSCN3686Directions:

1. Spread a third of the bagel cubes in a large casserole dish (I lightly buttered my pan with a tablespoon of ghee), next add a third of the cream cheese, canned tomatoes (tear into smaller pieces), chopped chilies and kale (massage the kale with a drizzle of olive oil a squeeze of  lemon juice and salt until it wilts just a bit). Repeat in two more alternating layers.

DSCN3691DSCN36942. Whisk eggs with milk, salt and pepper. Pour the eggs mixture over the layered bagel mixture. Press the mixture down just a bit to make sure everything gets coated with the egg/milk mixture. Cover tightly with plastic wrap and refrigerate overnight.

DSCN36973. The next morning remove the casserole from the fridge and pre heat your oven to 350 degrees. Bake on a tray in the middle of the oven until it is puffed, golden brown and cooked through (insert a knife into the center and rotate slightly, there should be no liquid). Bake 1 hour to 1 1/4 hours. Let rest for 10 minutes before serving. EAT!

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Homemade Spiced Apple Cider Pumpkin Syrup

17 Thursday Oct 2013

Posted by in breakfast, DIY, Drinks, gluten-free, seasonal, vegan

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DSCN3500Food:

Homemade Spiced Pumpkin Syrup

2 c. local apple cider (farmers market) or water

1 c. fresh pumpkin puree (fresh pumpkin puree is easy, find out how here and here)

1/2 c. local honey (if vegan use pure maple syrup)

2 cinnamon sticks

4 cardamom pods, lightly crushed

1/2 vanilla bean, split and insides scraped out

4 whole cloves

Celtic salt or Pink Himalayan, a healthy pinch

1 inch nob of ginger, peeled and sliced (not pictured because I forgot!)

DSCN3475Directions:

1. Place all of the ingredients in a small saucepan and bring to a boil, turn heat down to medium low heat for 40-45 minutes until thick and bubbly and reduced by half.

DSCN34782. After 45 minutes let the mixture cool for just a bit and strain through a fine mesh strainer, be sure to push the pumpkin through the strainer and then scrape it off the under side of the strainer.

3. Pour into your favorite glass container and let it cool completely before you store it in the fridge.

DSCN3485DSCN3494Love:

This time of year everyone (including me) go nuts for all things pumpkin! Pumpkin cookies, Pumpkin doughnuts, Pumpkin risotto, and the all to favorite Spiced pumpkin lattes! It seemed silly to me to buy a spiced pumpkin creamer that is full of high fructose corn syrup and hydrogenated oils, so I set out to make a spiced syrup I could feel good about adding to my local fair trade coffee and homemade cashew milk lattes on the weekends. This syrup is just the right amount of sweetness from the honey and spice from the spices, using fresh pumpkin and apple cider gives it that extra depth of flavor. Plus, you feel like a total rockstar that you just made your own syrup! I think this would be great on pancakes and waffles, try it and let me know. ENJOY!

Aristocratic Apples- Eat Local Chellenge

07 Monday Oct 2013

Posted by in breakfast, dessert, gluten-free, Side dish

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Food:

Aristocratic Apples serves 6

recipe adapted from Nourishing Traditions

8 large tart apples (I used HoneyCrisp from S&R Fruits in Alpine, Ut)

1 c. dried tart cherries (Farmers Market), soak in warm water

1/2 tsp. saffron (I found some last year at the Farmers Market, ask around you might have a friend who grows it) dissolve in 2 T. water

6 T. butter (local, I found at Liberty Heights Fresh)

6 T. local honey (I use Clifford Farms)

1 t. real salt (local)

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Directions:

1. Peel, quarter and seed the apples. Heat the butter in a heavy saucepan. Cut the apples into smaller chunks, place them in the melted butter. Cook gently until the excess water is evaporated.

2. Drain cherries and add them to the pan along with the with remaining ingredients. Cook, stirring until mixture is the consistency of a thick applesauce. *I left mine a little chunkier, but cooked it until the sauce was thick and caramel like.

To Serve: I will be serving ours over Drake Family Farms Goat Yogurt and walnuts I found at the farmers market.

Nutrition:

Saffron- Disease prevention, detoxification, anti-depressant, digestive properties, cell formation and repair, heart disease and blood pressure and optimum health. It also helps soothe coughs and relieves colds.

Love:

I know what your first thought is, saffron? I know, I know, local? Yes, I was able to score some at the farmers market last year, we even bought some for my mother-in-law for her favorite paella recipe she makes during the holidays. Check around, you might have a friend who is growing some in their garden. I have two friends who grow it, Andrew Stone of LifeLong Learning and Carly Gillespie of Wasatch Community Gardens. This is the perfect recipe for breakfast during the Eat Local Challenge week, I can’t wait for breakfast! ENJOY!

Raw Oatmeal with Roasted Pumpkin

27 Friday Sep 2013

Posted by in breakfast, gluten-free, seasonal, vegan

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Food:

Raw Oatmeal with Roasted Pumpkin

Start with the directions for the Raw Oatmeal here

Roasting pumpkin:

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1. Pre heat oven to 400 degrees. Cut a pie pumpkin (find at farmers market) in half, scoop out the seeds and membranes. Place the pumpkin halves cut side down on a parchment lined baking sheet. Bake for 30-45 minutes, until flesh is tender. Let the pumpkin cool, then scoop the flesh out into a food processor and puree until smooth. (You may need to add just a bit of water to get things moving). Store puree in an airtight container in the fridge.

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Putting the two together: this is for 2 servings

1. After you have drained and rinse two containers of your buckwheat and sunflower seeds place them in a food processor.

2. Add 1/4 c. milk (I used homemade cashew milk), add 1/2 c. pumpkin puree, 1 tsp. cinnamon, 2 T. pure maple syrup and a pinch of real salt. Puree until you get the consistency of oatmeal.

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Toppings:

DSCN3317Each bowl gets…

1/2 c. goat yogurt (Drake Family Farms, find at farmers market, Liberty Heights Fresh, Whole Foods)

Divide the pumpkin oatmeal puree between the two bowls

1 T. chopped walnuts

2 tsp. bee pollen (local, find at Whole Foods)

1 T. chia seeds (I grind mine)

1 T. coconut butter (find at most health food stores, worthy purchase)

EAT!!!

Nutrition:

Pumpkin: Pumpkins are among the most versatile members of the entire gourd- squash-melon food family. Pumpkins aid in antioxidants support, regulates blood sugar and have anti- inflammatory benefits.

Bee pollen: Bee pollen is a raw living food that contains amino acids our bodies don’t produce. It is an immune booster, treats allergies, aids in digestion, energy booster and good for the skin. Bee pollen is great for everyone but especially vegans and vegetarians.

Love:

This raw oatmeal with roasted pumpkin is so good and the perfect breakfast to transition into the fall. The great thing about this recipe is that you can make it anytime of year using seasonal ingredients. I was reminded of this recipe last week when I taught a grains class for the U of U LifeLong Learning program. I expressed to my students that grains sometimes get a bad wrap, but they contain vitamin B which give your body the building blocks to produce serotonin to help keep moods stable as well as helping you stay fuller longer and they don’t spike your blood sugar because they are WHOLE GRAINS. This grain is also gluten-free which means it won’t cause inflammation in the body, when mixed with the pumpkin it is a double dose of anti-inflammatory benefits. I love having a breakfast that is good for me and tastes even better, I also love that which each changing season we get a new bounty of food to experiment with. ENJOY!

Peach Date Smoothie

13 Friday Sep 2013

Posted by in breakfast, dessert, DIY, Drinks, gluten-free, seasonal, vegan

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DSCN3245Food:

Peach Date Smoothie serves 2

4-6 fresh local peaches, (I like S&R Fruits, they are located on the north side of the market) peeled, pit removed and chopped

6 Medjool dates, pit removed, chopped (Whole Foods)

4 T. hemp seeds (optional, Whole Foods)

1 vanilla bean, insides scraped (Tony Caputo’s, save the pod for flavoring sugar or syrup) or 1 tsp. vanilla extract

1 c. fresh nut milk or milk of choice (Winder Dairy or Real Foods Raw milk are nice options)

1 tsp. cinnamon

1 T. local honey (I like Clifford Farms)

1 c. ice

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Directions:

1.    Place everything BUT the ice in your high speed blender, blend for 60 seconds or until the dates are well blended. Then add ice and blend again.  Serve in two frosty glasses and ENJOY!

Love:

I was kindly asked again by the Downtown SLC Farmers Market to come up with a peach recipe for their upcoming newsletter, I didn’t even have to think twice about this one. The mister and I have been enjoying this smoothie for the last couple of weeks. It’s a great treat to have after the market on Saturday afternoon with lunch. I am trying to eat as many peaches as I can right now before there gone, I highly recommend you do the same! See you at the market on Saturday.

Baked Ratatouille

30 Friday Aug 2013

Posted by in breakfast, gluten-free, seasonal, Side dish, vegan

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Food:

Baked Ratatouille serves 8-10

2-3 zucchini, cut into 1/2 inch chunks (gifted)

4-6 baby red potatoes, cut in quarters (Farmers Market)

6-8 baby japanese eggplant, cut into 1/2 inch chunks (gifted)

a head of garlic, chopped, if cloves are big use about 4-6 (gifted)

4-6 shallots, chopped (gifted)

a couple of chilies, your choice, chopped (I used three Thai chilies from the Farmers Market, chilies are optional)

a medium size container of your favorite cherry tomatoes, cut in half (Kenyon Organics)

2 T. olive oil

2 T. ghee, you can use regular butter or coconut oil

salt and pepper

a couple of sprigs of fresh thyme (my garden)

a couple of sprigs of fresh rosemary (my garden)

parsley, chopped (my garden)

Parmesan cheese, optional (Caputo’s Market)

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Directions:

1. Pre heat the oven to 400 degrees.

2. Place all the chopped veggies in a your favorite baking dish. I used my big yellow one that is really deep, when I made my Gluten-free Strawberry Rhubarb Cobbler it held 15 cups of fruit! So used a big baking dish.

3. Toss the veggies and season with salt and pepper. Next drizzle the olive oil over the veggies and toss again. Lastly, dollop the ghee on top of the veggies and place the thyme and rosemary on top as well.

4. Cover with foil and bake for 45 min. After that 45 minutes remove the foil toss the veggies around and bake for another 45 minutes. I know it is done when the juice from the veggies is almost covering the veggie mixture.

5. Remove from oven and let it cool just a bit and top with chopped fresh parsley and fresh grated Parmesan cheese. EAT!

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This is how we enjoyed our Baked Ratatouille…

DSCN3187The day I made the Baked Ratatouille we had it for dinner with Wild King Salmon, super delish.

DSCN3190 The next morning we had the baked Ratatouille for breakfast with poached Clifford Farm eggs and Crumb Brothers sourdough bread slathered with Amour Spreads heirloom tomato jam. Holy crap this was good!

Love:

This time of year is usually a little bitter-sweet for me, I’m completely exhausted from all of our summer fun but this is when we have the most abundance of fresh food available. Part of me wants to start easing into the laziness of fall but the beautiful summer produce reminds me to enjoy every last morsel it has to offer. So was the case last weekend, we had just got back from our annual camping trip with our friends and I was feeling under the weather but I had just been gifted a huge box of veggies from my friend Dean’s garden. Instead of spending all day in the kitchen I decided to through this dish together and let the oven do the work for me. Voila, the best of both worlds, a little laziness with a side of summer. The bonus is we got to enjoy this dish for a few other meals which comes in handy when you need a little break. Long live summer. ENJOY!