This recipe began as a basic white-flour pancake recipe that my mom made. I added some things to make it healthier without losing the pancakes’ fluffy height. It works pretty well in the vegan version, too.
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Yogurt with Salsa
The folks from Carolina Farmhouse Dairy in Durham were serving their yogurt at the Farm to Fork Picnic with SALSA on top. Weird, right? But I found myself going back for seconds. I decided to try it at home.
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Cabot’s Baked Cottage Cheese with Roasted Grape Tomatoes
This unique dish features eggs, parmesan, and cottage cheese baked into a pie form. It’s super tasty! If it seems too heavy, use Cabot low-fat cottage cheese instead. Recipe from Cabot Creamery. Makes eight servings.
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Cabot’s Sweet Potato Cornbread
Cabot’s easy cornbread recipe is far from flavorless. In fact, because the recipe calls for two percent plain Greek-style yogurt, it’s downright moist, sweet, and delicious.
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Fruity & Fluffy Almond Pancakes
Pancakes full of protein – not white flour? Yes! These fluffy pancakes taste as great as they look. Make them even better by topping them with fresh fruit and pure maple syrup.
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Make-Ahead Holiday Breakfast Casserole
This hearty satisfying casserole is chock full of great local ingredients! Local sausage, eggs, and bread come together to make a terrific addition to your family’s holiday breakfast table. Make this great casserole the night before and simply pop it in the oven the next morning!
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Pumpkin Pancakes
The name says it all.
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Seattle Apple Cake
Seattle Apple Cake is one of our longest-running pastries, and one that gets us the most requests for recipes. The slightly sweet cake with it’s chunks of apple is perfect for breakfast or dessert.
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Spinach and Chevre Quiche
A fluffy quiche made with local goat cheese. Make it in muffin tins for an appetizer or in a pie pan for breakfast.
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Emily’s Vegan Blueberry Muffins
This vegan recipe uses coconut milk to get the muffins to rise as nicely as conventional muffins.
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