The Foodist: NYE Sustainable French Breakfast
In the spirit of renewal and sustainability I planned a fresh homemade breakfast from resources mainly found at Mezzacello Urban Farm. Eggs, herbs, vegetables, milled flour, homemade bread, butter, and cheese, and wine. It came out great and fills me with hope.
The Foodist: Mezzacello Tortilla, Egg, Chives, Cheese, and Salsa Frittata
This was a fun experiment in sustainability and frugality! For $1.60 (including electricity to run the oven for 15 minutes, I made this delicious frittata this morning. It is very tasty and feeds a lot of people.
The Foodist: Oatmeal With Blueberry, Nutmeg, and Cinnamon Compote
Wake up to a yummy morning with this simple oatmeal, blueberry, and cinnamon baked compote. The combination of hearty oats and baked sachets of compote filling is a home run. The sachets can be baked ahead of time and frozen until needed.
The Foodist: Blueberry, Nutmeg, Cinnamon Fruit Sachets
In this recipe we decided to reframe the classic blueberry galette recipe to something far more versatile. Rick made a filling for an extra galette that wasn’t used. Rather than feed it to the chickens, I decided to package it into The Foodist: Blueberry, Nutmeg, Cinnamon Fruit Sachets. Delight!
The Foodist: Sausage, Thunder Jack Cheese, and Mango Scrambled Eggs
This is total comfort food! Rick threw together this experiment in flavors, textures, and ingredients, and boy is it a winner! Just the right amount of spice, sweetness and salty flavors. Try this The Foodist: Sausage, Thunder Jack Cheese, and Mango Scrambled Eggs!
The Foodist: Daddy-Os Biscuit Eggs Benedict
Nothing better than surprisingly good gluten-free biscuits and hot, savory Eggs Benedict on a cold winter night!