Delicata "Doughnuts" With Cider Icing

Recipe & Pic from Bittersweet

Rounds of sweet and fudgy delicata squash are battered and fried in this recipe that gives traditional doughnuts a run for their money!

1 Medium (A Little Over 1 Pound) Delicata Squash
3/4 Cup All-Purpose Flour
2 Tablespoons Tapioca Starch
2 Tablespoons Chickpea Flour
3/4 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Ginger
1/4 Teaspoon Ground Cloves
3/4 Cup Water

Neutral Oil for Frying, such as Rice Bran or Canola

Cinnamon Sugar:

1/2 Cup Granulated Sugar
1 Tablespoon Ground Cinnamon

Cider Icing:

2 Cups Unfiltered Apple Cider
1/2 Teaspoon Vanilla Extract
2 Cups Confectioner’s Sugar

To begin, fill a large saucepan about 1/3 full with your neutral oil of choice and heat to 350 degrees.

Meanwhile, thoroughly wash and dry your delicate before slicing it into 1/2-inch thick rings. Clean out the inner guts and seeds by either scraping it with a spoon, or using small round cookie cutters to punch out the stringy innards.

Prepare the batter by simply whisking together all of the dry ingredients before slowly adding in the water. Whisk just until the mixture is smooth. Separately, stir together the cinnamon and sugar topping in a medium bowl, and set aside.

For the glaze, place the apple cider in a small sauce pan and simmer until it has reduce to a mere 1/4 cup. Add in the vanilla and confectioner’s sugar, stirring until perfectly smooth and lump-free. Set aside.

When the oil has come up to the right temperature, dip the delicata rings into batter one at a time, letting the excess drip off. Carefully lower them into the hot oil, cooking no more than two or three at a time, depending on the size of your pot. Let them cook undisturbed for about a minute before turning, flipping them frequently from that point onward to monitor browning. When the rings are evenly golden brown all over, use a spider or slotted spoon to transfer them to a wire rack. While still warm, toss them individually in the cinnamon sugar, if using. If using the cider icing, let the donuts cool just until you can comfortably handle them, and gently dip the tops into the prepared glaze.

Best eaten as soon as possible!

Parsnip Cupcakes With Honey Cream Cheese Frosting

Recipe & Pic from Dishing Up The Dirt

I felt the need to end with a sweet treat so here is an absolutely scrumptious way to use your parsnips this week!

~Rae

1 cup all purpose flour (I used Bob's Red Mill)

1 1/2 teaspoons baking powder

1 teaspoon ground cardamom

1/2 teaspoon ground cinnamon

1/4 teaspoon fine sea salt

3/4 cup packed light brown sugar

2/3 cup walnut oil (or another neutral tasting oil)

2 large eggs (lightly beaten)

1 teaspoon vanilla extract

2 cups grated parsnips (from about 1 large parsnip)

1 (8 ounce) package cream cheese (room temperature)

1/4 cup honey

Preheat the oven to 350F. Grease a standard 12 cup muffin tin.

In a medium sized bowl whisk together the flour, baking powder, spices and salt. In a large bowl whisk together the sugar, oil, eggs, vanilla and parsnips. Slowly, add the flour mixture to the wet ingredients and mix well.

Divide the batter between the prepared muffin tins and bake for 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

Prepare the frosting by beating the cream cheese together with a mixer until light and fluffy. Stir in the honey and continue to beat until smooth and well incorporated. Taste test and adjust as needed.

Let the cupcakes cool completely before frosting.

Tomato Toast With Scallion Cream Cheese

Recipe & Pic from Edible Madison

A 10-min breakfast, a light lunch? This recipe is perfect for either (or pair with soup for a heartier meal). Try sprinkling some of your radish microgreens on top for extra flavor and visual-appeal!

4 ounces cream cheese or other spreadable fresh cheese, softened

1/2 bunch scallions, sliced

2 teaspoons toasted sesame seeds

2 teaspoons minced onion flakes

1/2 teaspoon sea salt

1/4 teaspoon red pepper flakes

1/4 teaspoon pepper

4 slices sourdough toast

1 slicer tomato, cut into 1/2-inch-thick slices (or a handful of cherry tomatoes sliced or cut in half)

Combine cream cheese and scallions in a small bowl. Stir until smooth.

In a very small bowl (or prep bowl), combine sesame seeds, onion flakes, salt, red pepper flakes, and pepper.

Spread cream cheese mixture evenly on pieces of toast. Add a thick slice of tomato. Sprinkle with spice mixture.

Breakfast Tacos With Roasted Poblano & Corn Salsa

Recipe & Pic from Alexandra’s Kitchen

I LOVE breakfast tacos and this recipe is a great way to enjoy a lot of those late summer veggies!

~Rae

2 to 3 poblano peppers, halved, cored, and chopped

2 red onions, peeled and chopped

1 ear of corn, shucked, kernels stripped from cob

1 tablespoon olive oil

kosher salt to taste

1 lime, halved

1/2 cup cilantro, roughly chopped, or more to taste

hot sauce or red pepper flakes, optional

1 avocado, diced, optional

FOR THE EGG TACOS (FOR 2 SMALL TACOS):

2 small tortillas

dab of butter

2 eggs, well beaten

queso fresco, crumbled, or other cheese, optional

Preheat the oven to 450ºF. (Use convection roast is you wish.)

Place diced poblanos, red onions, and corn in a large bowl. Drizzle in the tablespoon of olive oil. Season generously with kosher salt. Toss to combine then spread on a large sheet pan, lined with parchment for easy cleaning. (Reserve the bowl.) Roast until vegetables are beginning to char, 15 to 20 minutes. Let the vegetables cool briefly, then transfer to the reserved bowl.

Squeeze a little lime over the vegetables. Add in the cilantro, and toss. Taste. Adjust with more lime, salt, and cilantro to taste. Add the avocado, if using. If you want some heat, add a splash of hot sauce or a pinch of pepper flakes. Mix and taste again: I often adjust with a splash more olive oil, lime, salt, and sometimes a splash of vinegar, too. Set salsa aside.

Warm tortillas as you wish and set on a plate.

Heat an 8-inch nonstick pan over medium-high heat. Add the dab of butter and immediately pour the eggs into it as it melts. Season with a pinch of salt. Let eggs set for 15 seconds or so, then turn heat to low, and, using a spatula, stir the eggs constantly till they’re done — they will likely be cooked in less than a minute. I often remove the pan from the heat, while continuing to stir with my spatula till they looked cooked to my liking.

Immediately divide the scrambled eggs among the two tortillas. Spoon salsa over top. Top with cheese if desired.

Melon & Cucumber Salad

Recipe & Pic From Martha Stewart

Try this refreshing salad with grilled meats or veggies for an end-of-summer treat!

1 cantaloupe, peeled, seeded, and cut into 1/4-inch slices

1/2 cucumber, peeled and thinly sliced

Flaky sea salt, such as Maldon, and freshly ground pepper

Extra-virgin olive oil

Fresh mint leaves, for serving

Arrange melons and cucumber on a platter; season with salt and pepper. Drizzle with oil. Just before serving, sprinkle with mint.

Narjissiyeh (Favas with Eggs)

2022 Week 5 Newsletter

Image & Pic from TASTE

When Fava Season comes around we usually share Rand's favorite Favas & Dill recipe (which you can find in the Resource Center) but we figured we'd try something new this time around! This dish can be made with meat or can be kept vegetarian. Garnish with chopped cilantro!

4 tbs olive oil

1 Large onion, finely diced

1 lb (450 g) ground (minced) beef, lamb, or a combination

1 tsp salt

½ tsp ground coriander

¼ tsp freshly ground black pepper

1 cup (125 g) shelled fava (broad) beans, blanched and peeled

6 eggs

Bread, for serving

FOR VEGETARIAN VERSION:

3 tbs olive oil

9 oz (250 g) white cheese (such as halloumi, Akkawi, or Nabulsi), cut into bite-size pieces

1 cup (125 g) shelled fava (broad) beans, blanched and peeled

6 eggs

Salt and freshly ground black pepper

Bread, for serving

In a medium frying pan, heat the olive oil over medium-high heat.

Add the onion and cook, stirring, until translucent and starting to brown, 3–5 minutes. Add the meat, salt, coriander, and pepper and cook, breaking up any lumps with a wooden spoon, until the liquid has evaporated and the meat is nicely browned, 6–8 minutes.

Add the fava (broad) beans, tossing to combine, then cook for about 30 seconds.

With the back of a spoon, make 6 wells in the meat mixture and crack an egg into each one. Using the tip of the spoon, spread the whites around slightly, especially the thicker part surrounding the yolk, to ensure they cook evenly. Cover and cook until the yolks are at your desired level of doneness, about 3 minutes for runny or 5 minutes for fully cooked. Remove from the heat and serve immediately with bread.

TO MAKE THE VEGETARIAN VERSION:

In a medium frying pan, heat the olive oil over medium heat. Add the cheese in a single layer and cook for a couple of minutes on one side until starting to brown (time can vary considerably between brands depending on moisture content, so keep an eye on it), then flip over.

Reduce the heat, to avoid burning the cheese, and add the fava (broad) beans. Crack the eggs evenly over the cheese and fava beans. Sprinkle with salt and pepper. Depending on how salty the cheese you are using is, you may not need to add any salt. Increase the heat to medium and with the tip of the spoon, spread the whites around slightly to ensure they cook evenly. You can also pierce the yolks and allow them to spread over the whites to give a nice marbled look and even flavor. Cook until at your desired level of doneness.

Remove from the heat and serve immediately with bread.

Egg Sandwich With Frisee

2022 Summer Week 3 Newsletter

Recipe & Pic from Never Not Hungry

This decadent egg sandwich (or “Sarnie” if you're a Brit like my dad) is absolutely worthy of having breakfast for dinner! Try subbing in some chopped scapes for the garlic chives for a bit of extra flavor.

~Rae

2 ciabatta rolls, halved

1 small head frisée, core removed, chopped into bite-sized pieces and thoroughly rinsed and dried

4 slices bacon, halved and cooked until crisp (reserve skillet and fat)

2 large eggs

1 tablespoon butter

Chopped fresh chives

DRESSING:

Reserved bacon fat

Half of a small shallot, finely minced

1 teaspoon Dijon mustard

1 generous tablespoon red wine vinegar

Kosher salt and freshly ground black pepper, to taste

To make the goat cheese butter: combine the softened butter and goat cheese and mash until thoroughly mixed. Set aside.

Toast the ciabatta rolls until lightly golden brown. Spread the goat cheese butter all over both sides.

Heat the reserved bacon fat over medium heat until hot. Add the shallot and a pinch of salt; sauté until slightly softened, about 2 minutes. Whisk in the red wine vinegar and Dijon mustard. Remove from the heat and season to taste with salt and pepper. Add to the frisée, tossing to coat.

In a large nonstick skillet with a lid, heat the butter over medium heat until melted. Add the eggs and season with salt and pepper; cover and cook until the whites are set and the yolk is still runny, about 3 minutes.

Place the dressed frisée on the bottom half of the ciabatta rolls. Add the bacon slices on top. Place a fried egg on each sandwich and sprinkle with chives.

Recipe: Parsnip Cupcakes With Honey Cream Cheese Frosting

2021 Week 21 Newsletter

Recipe & Pic From Dishing Up The Dirt

I just love these cupcakes! They are a bit of a spin on carrot cake with a delightfully unique flavor and though they make for a satisfying treat, they aren't too heavy or overly sweet!

~Rae

1 cup all purpose flour (I used Bob's Red Mill)

1 1/2 teaspoons baking powder

1 teaspoon ground cardamom

1/2 teaspoon ground cinnamon

1/4 teaspoon fine sea salt

3/4 cup packed light brown sugar

2/3 cup walnut oil (or another neutral tasting oil)

2 large eggs (lightly beaten)

1 teaspoon vanilla extract

2 cups grated parsnips (from about 1 large parsnip)

1 (8 ounce) package cream cheese (room temperature)

1/4 cup honey

dried edible flowers for topping (optional)

Preheat the oven to 350F. Grease a standard 12 cup muffin tin.

In a medium sized bowl whisk together the flour, baking powder, spices and salt. In a large bowl whisk together the sugar, oil, eggs, vanilla and parsnips. Slowly, add the flour mixture to the wet ingredients and mix well.

Divide the batter between the prepared muffin tins and bake for 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

Prepare the frosting by beating the cream cheese together with a mixer until light and fluffy. Stir in the honey and continue to beat until smooth and well incorporated. Taste test and adjust as needed.

Let the cupcakes cool completely before frosting. Sprinkle with dried edible flowers if using.

Recipe: Scrambled Eggs With Peppers & Tomatoes

2021 Week 18 Newsletter

Recipe & Pic From Umami Girl

Delicious for breakfast for for dinner! Pair with toast or roasted potatoes and add in a healthy pinch of cumin and smoked paprika. If you don't have cotija cheese, some crumbled feta or a healthy dollop of sour cream would do just as nicely.

1 tablespoon olive oil

Several sweet or spicy peppers

1 medium onion, diced

Salt and freshly ground black pepper

4 eggs

½ cup crumbled cotija cheese

⅓ cup chopped fresh cilantro

Cholula or other hot sauce, to taste

Heat the olive oil over medium-high heat in a 10-inch nonstick skillet. Add peppers and onions along with a good pinch of salt. Cook for a few minutes, until softened to your liking. Meanwhile, scramble the eggs in a medium bowl.

Reduce heat to medium-low. Pour eggs into the skillet and cook, pulling to the center with a silicone spatula as the set underneath, until just cooked through. Divide between two plates and top with cheese, cilantro, hot sauce to taste as well as more salt if you like and some freshly ground black pepper.

Recipe: Spanish Style Eggs With Kale & Chorizo

2021 Week 17 Newsletter

Recipe & Pic From Milk Street

Migas started out as a Spanish-Portuguese way to use up stale bread but we think you'll agree that this recipe is so much more than just a way to get rid of leftovers!

8 large eggs

kosher salt

3oz Spanish chorizo, halved lengthwise and thinly sliced crosswise

2 tbs olive oil

2 ½ cups ½in chewy bread cubes

1 medium onion, diced

2 garlic cloves, thinly sliced

¼ tsp sweet paprika

¼ tsp cayenne pepper

2 cups lightly packed coarsely chopped kale

ground black pepper

In a medium bowl, whisk the eggs with ½ tsp salt. In a skillet cook the chorizo until browned and crisp, 2-5min. Transfer the chorizo to a bowl, leaving any fat in the pan. 

Add 2 tbs of olive oil to the pan and add the bread with a pinch of salt. Cook, tossing frequently until browned and crisped, 3-5min. Transfer to the bowl with the chorizo.

Add remaining 1 tbs of olive oil, onion, garlic, paprika, cayenne, and ¼ tsp salt to the pan and cook, stirring frequently until the onion and garlic are softened , 3-5min. Add the kale and cook until wilted but still bright green. 

Pour the whisked eggs into the skillet and immediately reduce the heat to low. Cook, stirring frequently, until barely set, about 1min. Stir in bread and chorizo and cook to desired consistency, 30-90 seconds. 

Recipe: Breakfast Pizza With Scallions

2021 Week 9 Newsletter

Recipe From A Couple Cooks

If you've never put eggs on a pizza before this may seem a little crazy but trust me, you'll never go back! This is such a great flex recipe as well- smear some pesto on the dough before adding the eggs and cheese, throw some chopped tomatoes on top, or roasted fennel! Round the whole meal out with a caprese or green salad on the side (or piled on top!).

1 ball of your favorite pizza dough

4 green onions

¾ cup shredded mozzarella cheese

½ cup shredded Pecorino Romano cheese

2 eggs

Olive oil

Kosher salt

Place a pizza stone in the oven and preheat to 475°F. OR preheat your pizza oven (here’s the pizza oven we use).

Prepare the toppings: Slice the green parts off of the scallions so they form long ribbons. In a small skillet, heat ½ tablespoon olive oil. Add the scallions and sauté until slightly tender, stirring, for 1 minute. Remove from the heat.

When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.

Quickly assemble the pizza: Brush olive oil over the dough and sprinkle with kosher salt. Sprinkle with the mozzarella cheese, then the Pecorino cheese. Top with scallions. Carefully crack two eggs on top and sprinkle with a bit of kosher salt.

Bake the pizza: Transfer the pizza to the pizza stone using the pizza peel, and bake until the egg white is set and the yolk is still runny, about 7 minutes.

Recipe: Lemon Cream Scones With Edible Flowers

Image from Sugar & Charm

2021 Week 8 Newsletter

Recipe from Sugar & Charm

Scones are such a lovely treat for breakfast (or a snack) and adding your edible flowers as decoration elevates a simple recipe to celebration-worthy levels! 

12 tbsp / 170 g unsalted butter, cold

3/4 cup / 174 g heavy cream

2 cups / 284 g unbleached, all-purpose flour

1/3 cup / 66 g granulated sugar

1 tbsp / 15 g baking powder

1/8 tsp salt

1 tsp grated lemon zest

To finish:

2 tsp heavy cream

edible flowers or petals

Cut the butter into 3/4 inch cubes and refrigerate for at least 30 minutes. Whip the cream until soft peaks form when the beater is lifted; cover and place in the refrigerator.

Place a baking stone or large baking sheet on a rack in the middle of the oven. Preheat the oven to 400 F. Line a second, smaller baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest. Add the chilled butter cubes and cut the butter in with a pastry blender, or rub in with your fingers, until the mixture resembles fine meal. Make a well in the center and add the whipped cream.

Using a rubber spatula or wooden spoon, fold in the whipped cream. Then knead the dough in the bowl until it just comes together.

Turn the dough onto a very lightly floured surface and knead about eight times, until it can be shaped into a smooth ball.

Cut the dough in half, and press each half into a rectangle of approximately 5 inches by 7 inches. Wrap each rectangle in plastic wrap and freeze for 20 minutes.

Using a 2-inch biscuit cutter, cut six rounds from each dough rectangle. Re-roll the scraps and place back in the freezer. Meanwhile, place the cut-out scones on the parchment lined baking sheet, and press an edible flower or a few petals into the top of each scone. Remove the remaining dough from the freezer, and cut out and decorate 3-4 more scones, placing them on the baking sheet. (If the baking sheet is full, you can place the remaining scones in the refrigerator and bake them later, after the first batch comes out of the oven.) Place the baking sheet in the freezer for five minutes.

Remove baking sheet from the freezer and brush the scones lightly with cream, being careful not to disturb the flowers.

Bake for 15-20 minutes, until the scones are just starting to brown. Remove from the baking sheet, and allow to cool on a wire rack.

Recipe: New Potatoes With Butter & Parsley

2021 Week 7 Newsletter

Recipe from RecipeTin Eats

This may seem like a pretty basic recipe but sometimes only the simplest of ingredients are required to really make a dish shine. These tender little buttery nuggets would make a wonderful side dish but you could also combine them with some of your green beans for a salad Nicoise! 

New potatoes

½ tbs salt , for cooking

2 tbs unsalted butter (no need to melt)

¼ tsp each salt and pepper (or more to taste)

2 tbs fresh parsley, finely chopped

Boil potatoes: Place potatoes in a large pot of cold tap water with 1 tbs salt. Bring to a boil over high heat, then lower heat to medium so they're simmering gently (this stops skin splitting). Cook for 10 – 15 minutes until there's no resistance when pierced with a knife. Alternatively, steam the potatoes.

Steam dry: Drain in colander then leave for a minute to let the potatoes steam dry (if wet, butter won't stick).

Toss with butter: Transfer to a bowl, add salt, pepper and butter. Toss to melt and coat.

Add parsley just before serving. Stir through, transfer to serving bowl and serve warm!

Recipe: Honey & Thyme Parsnip Muffins

from Dishing Up The Dirt

1 cup all purpose flour

3/4 cup whole wheat flour

2 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup plain full fat yogurt

1/4 cup walnut oil (or another neutral tasting vegetable oil)

1/2 cup honey

2 large eggs + 1 large egg white, lightly beaten

1 cup grated parsnips

1 1/2 teaspoons minced fresh thyme leaves

Preheat the oven to 350F. Grease a standard size muffin tin with oil and set aside.

Whisk together the flours, baking powder and salt in a large bowl.

In another bowl combine the yogurt, oil, honey, eggs and egg white. Add the the dry ingredients into the bowl with the wet ingredients and mix until just combined. Fold in the parsnip and thyme. Divide the batter between the muffins cups and bake in the preheated oven until lightly browned and cooked through, about 20-23 minutes. Let the muffins cool for about 5 minutes in the tin before transferring to a wire rack to cool completely.

Recipe: Bacon Corn Hash Over Frisee

adapted from Smitten Kitchen

This hash is the perfect companion to a well-dressed frisee salad (check out our vinaigrette recipe below the hash)! Grab a few ears of corn from our neighbors at Bob's Corn and add some Skylight Farm eggs to finish it off. Some blistered and coarsely chopped shishitos would be a nice flavor addition as well!

Hash

1/2 pound thick-cut bacon, cut into small dice
1 pound red potatoes, scrubbed clean and diced into 1/4- to 1/2-inch cubes (about 3 to 3 1/4 cups)
Salt and freshly ground black pepper
4 medium-large ears corn, kernels cut from the cob (2 1/2 to 3 cups)
1 bundle scallions, thinly sliced

Vinaigrette

1 clove garlic

2 tsp dijon mustard

1/3 cup olive oil

juice of one lemon (around 1/4c)

salt and pepper to taste

Toss bacon into a large skillet over medium heat and cook until golden and crisp. Remove the bacon bits with a slotted spoon, leaving the drippings in the pan and transferring the bacon to paper towels to drain.

Heat the pan to medium/medium-high, making sure the bacon fat is nicely sizzly, then add your potatoes all at once in a single layer. Sprinkle them with 1/2 teaspoon table salt and several grinds of black pepper. Let them cook for a few minutes in one place and get a bit golden underneath before turning them over and moving them around. Repeat this process until the potatoes are browned on all sides; this takes about 20 minutes.

At this point, you can push aside the potatoes and pour or spoon off all but a small amount of the fat.

Bump up the heat a little and add the corn to the skillet. Saute the potatoes and corn together until the corn gets a bit brown but stays fairly crisp, about 4 to 5 minutes. Add the drained bacon, and stir the mixture together until it’s evenly warm, about 1 more minute. Remove the skillet from the burner and sprinkle the scallions (reserving a couple spoonfuls if you’d like to use them as fried egg garnish) over the hash. In two minutes, they should be warm and mellowed. Season with more salt or pepper to taste, if needed.

Add a fried egg to it: Heat a small skillet over medium-high heat and swirl in one to two teaspoons bacon fat or butter. Crack one egg into the skillet and reduce heat to medium. I like to cover the skillet with a small lid at this point, as it seems to help the egg cook faster and more evenly. In one minute, you should have a perfect sunny-side-up egg. Season with salt and pepper, serve on top of a pile of bacon corn hash.

Recipe: Spiced Melon Tea Loaf

from Jo Cooks

3 cups all-purpose flour

1 3/4 tsp cinnamon ground

1 1/2 tsp salt

1 tsp ginger ground

1 tsp baking soda

1 tsp baking powder

2 cups sugar granulated

3 large eggs

1 cup vegetable oil

2 tsp vanilla extract

1 3/4 cups cantaloupe ripe, grated (only the flesh)

Heat the oven to 350 F degrees. Grease and flour two 5×8 inch loaf pans. Combine the flour, cinnamon, salt, ginger, baking soda, and baking powder in a medium bowl.

With an electric mixer or a whisk, beat the sugar, eggs, oil, and vanilla in a bowl until well blended and slightly frothy. Fold in the grated cantaloupe. Add the dry ingredients to the wet mixture and fold until just blended; don't overmix or your tea cakes will be tough.

Divide the batter between the loaf pans and bake until a toothpick inserted into the center comes out dry, about 1 hour.

Let cool on a rack, then invert. Serve just slightly warm or at room temperature.

Recipe: Sweet & Spicy Grilled Melon

from Luci's Morsels

ripe cantaloupe

smoked paprika

honey

Slice cantaloupe in 1/2" pieces. Sprinkle each side liberally with smoked paprika (not regular paprika).

Preheat grill to medium-high. Grill cantaloupe slices 5-7 minutes per side. Remove from grill. Drizzle with honey.

If grilling other foods, cook cantaloupe last.

Recipe: Fingerling Potato & Kale Hash

Adapted From The Baker Chick

2 tablespoons olive oil
1 lb. fingerling potatoes, thinly sliced
1 bell pepper, sliced
2 cloves garlic, minced
2 oz cheddar cheese, grated
1 bunch kale, chopped
4-6 eggs

Preheat oven to 400F. Heat the oil in a large cast-iron skillet on medium-high.
When the pan is hot add the potatoes. Add salt and pepper and stir occasionally for 4-6 minutes or until crispy. Add the peppers and garlic, and cook until soft.

Add the kale and stir until slightly wilted. Add more salt & pepper.
Use a spoon to make some wells in the hash and add the eggs with more salt & pepper. Sprinkle the grated cheese on top.

Bake for 7-9 minutes or until eggs are at your desired consistency. (7 minutes was perfect for me.)

Recipe: Clean Out The Fridge Strata

From The Seattle Times
This is a great way to use up stale bread, whatever melting cheese you have in the fridge, and leftover veggies of all kinds!

6 cups of cubed bread
5 eggs
1 1/4 cups whole milk
1 1/4 cups whipping cream
1 tsp salt
2 (or more) cups grated cheese- a mix of varieties is fine!
A couple handfuls of chopped onion, sweet or hot peppers, leeks, kale, tomatoes, any kind of fresh herbs, or whatever suites your fancy!

Preheat oven to 350 degrees and butter a 2-quart of 2-liter casserole dish.
In a medium bowl, mix the eggs, cream, milk, and salt. Make a layer of about a third of the bread cubes at the bottom of the casserole dish, and sprinkle with about a third of the cheese and half of your veggies. Repeat for another layer, then top with the remaining bread cubes and cheese.
Pour the egg mixture into the casserole and bake for 40min. Let it rest for about 10min before serving.

Recipe: Leek & Goat Cheese Frittata

From Fine Cooking

3 Tbs. unsalted butter
2 Tbs. olive oil
3 large leeks (white and light-green parts only), halved lengthwise, sliced on the diagonal 1/2-inch thick, and rinsed
Kosher salt
6 large eggs
Freshly ground black pepper
1 tsp. chopped fresh thyme
3 oz. goat cheese, crumbled

Position a rack in the center of the oven and heat the oven to 350°F.
Heat 2 Tbs. of the butter and 1 Tbs. of the olive oil in a 10-inch, ovenproof nonstick skillet over medium-high heat. When the butter has melted, add the leeks and a generous pinch of salt and cook, stirring, until the leeks are tender and lightly browned, about 6 minutes. Transfer to a plate, spread in an even layer, and let cool briefly.

In a large bowl, whisk the eggs with 1 tsp. salt and several grinds of pepper. Add the leeks, thyme, and goat cheese and gently stir to combine.
Wipe the skillet clean and heat the remaining 1 Tbs. each butter and olive oil over medium-low heat. When the butter has melted, add the egg mixture and gently shake the pan to evenly distribute the leeks and cheese. Cook until the eggs begin to set around the edges, about 5 minutes. Gently shake the pan to be sure the frittata isn’t sticking (if necessary, slide a spatula around the perimeter to release it). Transfer the pan to the oven and continue to cook until the frittata is set in the center, about 5 minutes.

Remove from the oven and let sit for about 2 minutes. Carefully slide the frittata onto a serving plate, cut into wedges, and serve warm or at room temperature.