Recipes : Breakfast
Citrus, Pear and Pomegranate Salad with Vanilla Syrup makes an eclectic addition to your Autumn Breakfast table, waking up your senses and getting you ready for the day!
This delicious tea bread has a moist pound cake-like texture and tangy-sweet lemon blueberry flavor. Wonderful hot out of the over, but even better when cooled to room temperature. To ensure easy removal from pans, spray bread pans lightly with cooking spray, line bottom and sides (hanging over) with parchment or foil and spray lightly again with cooking spray before filling with batter. This recipe makes 2 loaves. Enjoy one and freeze the other for later, if you can!
Our non-traditional continental breakfast board includes sprouted whole grain toast with ripe mashed avocado served with an assortment of fresh fruit (the tart tangy flavor of blueberries are particularly delicious paired with avocado), toasted walnuts and cheese. We included a creamy melt-in-your-mouth chevre, but this breakfast would also taste great paired with salty feta or sliced gruyere cheese. Fresh brewed coffee (or tea) completes this “four star spa” continental breakfast. The perfect way to start a relaxing week-end in style, even if the rest of the day is hectic!
Waffles with Raspberry Rhubarb Marmalade is a surprising solution to what to serve for a fun spring breakfast. Everyone knows rhubarb goes with strawberry, but we turned the tables and put raspberry in to create a unique marmalade that will give you a sweet touch at breakfast.