breakfast

Rogue Valley Reigns With Holiday Weekend Brunch

Organic farms and artisan cheesemakers team up with Rogue Valley chefs to deliver peak flavor brunch.

Bacon Cheesy Grits and Fried Egg

Grits derive their goodness from white corn that is stoneground and filtered to achieve a hearty but mushy consistency. These mild cheesy grits are a perfect backdrop to smoky bacon and herbs. Prep time: 10 minutes Cook time: 15 minutes Serves 2 Watch the cooking video Ingredients 3 slices bacon, diced & trimmed of excess fat 1 large shallot, diced 1 ¾ cup of water + ¼ cup milk 1/2 cup corn grits (recommend quick cooking type) ⅔ cup grated cheese of choice (shredded Italian Blend or Cheddar recommended). handful of fresh arugula ½ tsp. olive oil 2 large eggs salt and… See More

Chai-Spiced Overnight Oats in a Jar

This grab-n-go breakfast hits the mark on three big flavor notes with the warmth of chai, cooling notes of creamy yogurt, and tropical overtones from coconut. Organic oats are readily available at local co-ops, major chains and online. Got an early morning meeting? Add a lid to your Chai-Spiced Overnight Oats in a Jar and stash it in your backpack for a nutrition-packed meal at the office. Watch the cooking video Serves: 2 Prep time: 15 minutes Sit time: overnight Ingredients: 2/3 cup organic “Old-Fashioned” rolled oats (*not instant or “quick cooking”) 1/2 cup plain fat-free vanilla Greek yogurt 1/2 cup organic 2% milk 1 tsp loose… See More

Time to U-Pick and Cook

It’s summertime in the Pacific Northwest! So put some ice in that coffee, break out the sturdy shoes, and head out on an adventure to a local farm to pick some berries. The Northwest is home to delicious rasp-, straw-, blue-, black-, boysen-, logan-, tay-, goose-, and marion-…berries (a NW favorite that is a cross of blackberries, chehalem, and olallieberries). Many farms allow you to pick your own berries for a fraction of the cost found in grocery stores and farmers markets. Go here to find your nearest farm for a local fresh-picked experience. Dates and times can vary so be… See More

Homemade Holiday Cinnamon Rolls

Better Homes and Gardens featured Our Best Ever Cinnamon Rolls recipe by Joy Taylor in 1991, which with a few minor changes, is quite similar to the outrageous, gooey, puffy bun produced by Sara’s Cookies in Portland, Oregon.  Learn how to make homemade cinnamon rolls and get rave reviews! Check out the video below for an easy primer. Makes 8 rolls Ingredients:  5 cups all-purpose flour (divided) 1 pkg. active dry yeast 1 cup milk 1/3 cup margarine or butter 1/3 cup sugar ½ teaspoon salt 3 eggs ¾ cup packed brown sugar ¼ cup all-purpose flour 1/2 cup finely chopped hazelnuts,… See More

Craveable Crepes

Some foods are so delicious that they transcend the traditional parameters of breakfast, lunch and dinner. Crepes, I can attest, are just such a dish. With an almost limitless number of toppings and sauces, crepes truly are an anytime meal. I was first introduced to crepes in college, where we would gather on a weekend morning, usually after indulging in some friendly drinking the night before, and sit around a table laden with toppings. Crepes make a wonderful potluck meal because each person who attends can bring their own creative toppers. More friends equal more choice.Once you have an adequate… See More

Farmers Market Quiche with Kale and Sausage

Recipe courtesy of Chef Chad Smith in Ashland, Oregon. Ingredients Try this vibrant brunch dish that puts local ingredients all in the same pan. Pâte Brisée: 2½ cups Dunbar Farms flour 1½ teaspoons salt 1½ teaspoons sugar 3/4 cup chilled butter, cut into one-inch cubes 3 Willow-Witt eggs 4 teaspoons water Lemon zest Filling: 12 Willow-Witt eggs 1 cup crème fraîche 1 pound Willow-Witt sausage, cooked and sliced 2 Barking Moon leeks, chopped 6 cups Barking Moon kale, chard, collard greens, leaves only, chopped, 4 ounces Mama Terra goat cheese Directions Preheat oven to 375. Sift together flour, salt and sugar…. See More

Rogue Valley’s Best Breakfast Spots

When traveling through bucolic Southern Oregon, there are two cities that definitely stand out as having the best-of-the-best spots for breakfast or brunch. Here’s a shoutout to the newest darling for their focus on farm-to-restaurant collaboration, and their reliably creative, seasonal mouthfuls. Co-owner and chef, Ellen Buttercloud Bakery & Cafe  Sourcing from Fry Family Farms, Whistling Duck Farm veggies; Willow Witt picks up veggie scraps for Willow Witt pigs and gets sustainably-raised pork in return.  Morning Glory Breadboard Browse our handy guide and grab a seat at one of the top restaurants for a traditional eggs, sausage, and toast, or fruit-topped… See More

A Bite of the Web: Seattle’s Best Breakfast & Brunch

Tasty, tiny waffles! Photo by: Amie Simon Craving some savory eggs, bacon, and hash browns? Or a stack of sweet waffles covered in maple syrup? Seattelites have come to appreciate the many options available to them for breakfast and brunch. Every neighborhood has restaurants that serve up favorites from early in the day to the late afternoon. We’ve culled a list of the best of the best from around the web (including our own top picks) to make it easier for you. The Local Dish: Best of Seattle Brunches CBS Seattle.com: Best Brunch Spots in Seattle Dealpop Blog: Best Spots… See More

Best Seattle Brunch Spots

In Seattle, brunch is kind of a big deal. For a city with an active nightlife, it’s essential to have big plates of comfort food available well into the afternoon on weekends. With new restaurant menus popping up all the time, there’s no shortage of options—but how do you know what’s good and what’s not? Here’s a list of a few of the best Seattle brunch spots to get you started. Café Campagne www.campagnerestaurant.com Saturday and Sunday: 8 a.m. to 4 p.m. This cozy Paris-style café is located in Post Alley next to the Pike Place Market, so it’s the… See More