Archive for the ‘Brunch’ Category

For many of you, some early memories of your mom involve seeing her hands in the rich, earthy soil, helping cultivate delicious fruits & veggies for your dinner table.  If she’s one that loves gardening and appreciates the simplicity and wholeness of fresh food, we’ve got a simple, yet stunning fresh salad that is sure to leave a big impact.  Her taste buds will sing for joy and she might even want seconds. 

Heirloom Caprese with Arugula & Walnut Pesto
*recipe courtesy of Executive Chef Katherine Haycox-Case
3 Heirloom Tomatoes – remove brown stem with a jagged edged strawberry huller and slice 1/8″ to 1/4″ thick (choose different colors for a visual treat!)
1 Mozzarella Ovoline – sliced 1/8″ thick top to bottom
1 8 oz. container AG Ferrari Arugula Walnut Pesto
2 T Extra Virgin Olive Oil
1/2 t Maldon’s Smoked Sea Salt

1) Layer tomatoes and ovoline onto a white platter or onto individual salad plates.  You can lay down a bed of fresh arugula first if you want some greens in there!
2)  Spoon pesto directly onto plate.  Drizzle EVOO over tomatoes.
3) Sprinkle Maldon onto tomatoes and serve.


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Right now, our stores are abounding with fresh pink grapefruit.  If you’re looking for a unique way to enjoy this sweet & zingy fruit, we’ve found it. 

Broiled Grapefruit


4 grapefruit
1 T ground cinnamon
1 T white sugar
4 T butter

1) Preheat your oven’s broiler.

2) Cut the grapefruits in half and use a small serrated knife to cut out the sections in the halves. Spoon the sections and juice into a bowl, then scrape out all of the remaining thick skins and pulp. Spoon the sections from the bowl back into the halves. This is best done one half at a time.

3) Sprinkle sugar and cinnamon over the top of each grapefruit half, adjusting as you see fit. Dot with butter. Place the halves on a cookie sheet.

4) Broil for 3 to 5 minutes, until the butter is melted and sugar is starting to turn brown.

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Mother’s Day is this Sunday, May 8th!  Need ideas on something special to pamper her with?  Set the table with a fresh-cut bouquet of Zupan’s flowers (order online at zupans.com) then serve her something homemade for brunch!  We ran across this yummy recipe that’s a perfect way to start her Mother’s Day right!

Spinach & Goat Cheese Quiche

3 large eggs
1 pie crust (make your own or pre-made works fine)
1 9 oz package of frozen spinach
3 cloves of fresh garlic minced
2 shallots finely chopped
1 Cof shredded cheddar (Irish Cheddar is great in this recipe!)
1/2 C of goat cheese
1 1/2 T butter or Olive Oil
1/2 C milk
salt/pepper to taste

1) Preheat oven to 375°F.
2) Beat eggs in large bowl and set aside.
3) Melt butter in medium sauce pan and add shallots and garlic. Cook until vegetables are soft (about 5-8 minutes).
4) Whip together the eggs, milk, and goat cheese (a blender or food processor is helpful).
5) Thaw and drain spinach.  Add shallots, garlic, and spinach to eggs. Add extra cheeses and salt/pepper to mixture.  Stir together.
6) Grease 1 regular pie pan and layer on pie crust. Pour mixture into the pan with crust and bake at 375°F for 45 minutes – 1 hour.
Let cool for 5-10 minutes and enjoy.

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The Easter recipes we choose to cook are an important part of Easter day!  Of course there are the marshmallow chicks, chocolate bunnies, and many egg hunts to be had, but sitting around the table with family and friends while enjoying a great meal is one of the best parts of Easter!  If you’re looking for something traditional, be sure to stop at your local Zupan’s and pick up ham or lamb!  Or, if you’re looking for something a little less traditional, try an Easter brunch featuring the recipe below!

Sergeant Preston’s Fried Egg Sandwich
Sustained only by fried egg sandwiches chock-full of bacon and wrapped in leather hide for easy eating, 1940’s radio good guy Sergeant Preston and his husky, Yukon King, captured bad guys, survived avalanches, and crossed the frozen North.  This fried egg sandwich is deli-style, wrapped in waxed paper.

2 thick bacon slices (2 oz. uncooked), cut crosswise in half
1 small potato, cut into 1/4″ dice (about 1/3C)
1 egg
Coarse (kosher) salt and freshly ground pepper
2 Sourdough bread slices

1) In a small heavy skillet, place the bacon slices in a single layer and cook over low to medium-low heat for 3 minutes.  Add the diced potato and cook, turning often, until the bacon is crisp and the potato is golden brown, 7 to 8 minutes.  Transfer the potato and the bacon to a paper towel to drain, leaving the skillet on the heat and as much of the drippings behind as possible.

2) Break the egg into the skillet and season with salt and pepper to taste.  Cook over medium-low to medium heat, sunny side up, until the white is set but the yolk is still runny, about 4 minutes.  Using a spatula, gently remove the fried egg and set aside. 

3) Place the bread slices in the skillet and fry until toasted on one side, about 1 minute. 

4) To assemble, place one bread slice, toasted side down, on a plate.  Place the bacon slices on it, then the egg.  With a knife, break the yolk and spread it across the white.  Sprinkle the potatoes over the egg and top with the other bread slice, toasted side up.

5) To serve on the run, wrap the sandwich deli-style in a paper towel, butcher paper, or parchment paper.  To eat at the table, serve on a plate with a knife and fork.

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Get cozy. Eat breakfast.

With fall bringing that little nip into the air, it’s time for us to dig into the archives of breakfast comfort foods and share them with you.  What better way to start off a rainy morning than to put on some comfty pants, grab a cup of warm tea, and eat a hot breakfast?  We’re passing on two recipes that look as beautiful as they do delicious. 

Cinnamon Apple Waffles
Makes 4

1 C multigrain pancake & waffle mix
1 egg, beaten
1 T  honey
3/4 C fat free milk (or almond, soy, or rice)
1 T plain, nonfat yogurt
1 T flax seeds
2 t vanilla extract
pinch of salt
2 t ground cinnamon

For the apple topping:

2 apples, cored and sliced
1/4 C water
1/2 t apple pie spice
1 t cinnamon
1/2 C walnuts, toasted


1) Preheat your waffle iron.  In a bowl, mix together waffle ingredients. Cook according to your waffle iron. 
2) Meanwhile, heat a small skillet over medium heat and add sliced apple and water.  Let simmer 2-3 minutes, or until apples begin to get tender.  Stir in remaining ingredients and let simmer for another 2-3 minutes, or until apples are completely tender. 
3) Remove from heat and set aside.  Top waffles with apple mixture and sprinkle with toasted walnuts. Enjoy!

*To toast walnuts, place in skillet over medium heat until fragrant.

Scrambled Eggs with Sundried Tomato and Parmigiano-Reggiano

2 eggs
1 splash milk
3 sun-dried tomatoes (chopped)
Salt & pepper to taste
1 slice whole wheat bread (toasted)
Parmigiano-Reggiano to taste
Parsley, chopped (if desired)

1) Mix the eggs, milk, sundried tomatoes, salt and pepper in a bowl.
2) Melt the butter in a pan.
3) Add the eggs and cook stirring until the eggs are set but still a little runny.
4) Spread some mayonnaise on the toast and top with the eggs.
5) Garnish with parmigiano-reggiano and parsley.

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Fresh honeycrisps arrive at our stores tomorrow!  These sweet, crunchy treats make for a perfect snack when eaten right out of your hand.  They’re so good that you just might start choosing Honeycrisps over chocolate. 

So mark your calendars!  Starting tomorrow, you can use these little lovelies as part of all your favorite fall apple recipes.  Try folding them into your favorite oatmeal or piled on top of some buttermilk pancakes for breakfast.   Or how an apple salad, a decadent apple tart, or the always amazing apple pie?

What are your favorite ways to eat Honeycrips?  Leave us your comments below!

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We’d like to introduce you to our new friend:  Chilled Cantaloupe Soup.  A close relative to one of our favorites, Gazpacho, this refreshing treat can wear different hats: appetizer, dessert, brunch side dish…you name it! 

Chilled Cantaloupe Soup with Lemon and Ginger
Serves 8

2 T butter
2 T honey (or to taste)
1 T fresh ginger root, finely grated
1 heaping T lemon peel, finely grated
6-7 C Hermiston cantaloupe, coarsely chopped
1 1/2- 2 C milk
8 fresh mint sprigs
1 C cantaloupe, finely diced

1)  Place butter, honey, ginger root, and lemon peel in a small bowl.  Microwave until butter is fully melted, about 45 seconds. Stir to blend mixture.

2) Use a rubber spatula to scrape mixture into a food processor or blender.  Add melon chunks and puree until as smooth as possible.  Stir in milk.  Transfer to a bowl, cover and chill thoroughly, 4 or more hours.

3) Garnish each serving with a mint sprig and some finely diced melon.

Note:  To transform into a dessert, increase the amount of honey and use half and half or vanilla soy milk instead of the milk.

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