Freezer-Friendly Breakfast Burritos
A stash of breakfast burritos in the freezer means a hot breakfast on busy mornings with no cooking. These are filled with scrambled eggs, crispy potatoes, black beans, spinach and cheese, and…
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Avocado Toast Three Ways
Avocado toast is simple, which is exactly why the details matter: sturdy, well-toasted bread, a ripe avocado mashed with salt and lemon, and something on top that adds contrast. Below is a…
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Fluffy Buckwheat Pancakes
Despite the name, buckwheat is not a type of wheat; it is the seed of a plant related to rhubarb, and its flour has an earthy, slightly nutty flavor. On its own…
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Strawberry Yogurt Smoothie
This is the smoothie we make most often: frozen strawberries, plain yogurt and a little milk, with a few oats to make it more filling. It tastes like a strawberry milkshake but…
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Easy Shakshuka with Peppers and Feta
Shakshuka is eggs gently poached in a spiced tomato and pepper sauce, cooked and served in the same pan. It works for breakfast, a lazy weekend brunch or a quick dinner with…
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Overnight Oats with Organic Berries, Four Ways
Overnight oats are a ratio more than a recipe. Once you know the base, you can stir it together in two minutes before bed and wake up to a ready breakfast.
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Homemade Organic Granola (Less Sugar, More Crunch)
Store-bought granola is often more sweet than crunchy. This version uses a modest amount of maple syrup and relies on two tricks for big clusters: an egg white, and leaving the pan…
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Yogurt Parfaits with Fruit and Granola, Three Ways
A parfait is just yogurt, fruit and something crunchy layered in a glass, but the combinations are endless. Here is a simple method plus three seasonal versions to keep breakfast interesting.
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Vegetable Omelette with Spinach, Peppers and Cheese
A well-made omelette is one of the fastest hot breakfasts there is, and a good way to use up odds and ends of vegetables. This one is filled with sautéed bell pepper,…
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Sweet Potato Breakfast Hash with Eggs
A skillet of crispy sweet potato, onion and bell pepper with eggs cooked right on top is a satisfying weekend breakfast, and the hash itself reheats well for weekday mornings.
