INGREDIENTS
• 6 eggs
• 3 cups whole milk
• 3/4 cup maple syrup, plus extra for serving
• 2 teaspoons ground cinnamon, plus 1 tablespoon
• 1/4 teaspoon fine sea salt
• 1 lemon, zested
• 3 (1-inch thick) slices (8 ounces) day-old challah or sourdough bread, cut into 1-inch cubes
• 2 cups (12 ounces) fresh or frozen, thawed, and drained blueberries
• 3 tablespoons granulated sugar
DIRECTIONS
Place an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish. Set aside. In a large bowl, beat the eggs until frothy. Add the milk, maple syrup, cinnamon, salt, and lemon zest. Add the bread cubes and mix until coated. Stir in the blueberries. Pour the mixture into the prepared baking dish. In a small bowl, mix together the remaining cinnamon and sugar. Sprinkle the cinnamon sugar over the egg mixture in an even layer. Bake for 40 to 45 minutes until the top is golden and the filling is set. Spoon onto serving plates and drizzle with maple syrup.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-06-24 22:21:172013-06-24 22:21:17Baked French Toast with Blueberries
Blueberry Buttermilk Pancakes
From The Cookworks and Food Network, these might be some of the best breakfast recipes yet!
INGREDIENTS
• 2 cups all-purpose flour
• 1/4 cup sugar
• 2 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 2 cups buttermilk
• 1/4 cup melted unsalted butter, plus some for frying
• 1 cup fresh blueberries
DIRECTIONS
In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt. Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, but do not over mix. Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.
This is an easy recipe that can be applied to many different vegetables. It takes minimal prep time and really makes a big difference in the way your broccoli will taste!
DIRECTIONS
Preheat oven to 425 degrees. Wash and cut broccoli into florets (tops only). Lay out onto cookie sheet or roasting pan. Drizzle with olive oil. Sprinkle with kosher salt and freshly ground black pepper. Toss to coat. Bake for 30-45 minutes or until the edges get brown and crispy.
Braised Broccoli
INGREDIENTS
• 3 tablespoons olive oil
• 2 anchovies, minced
• 4 cloves garlic, finely sliced
• 1 cup dry white wine
• 1 pound broccoli, trimmed and cut
• 1/2 cup chicken stock
• Salt and freshly ground
DIRECTOINS
Heat oil in a medium Dutch oven over medium heat. Add anchovies and cook for 1 minute. Add garlic and cook until lightly golden brown. Add wine and bring to a simmer. Add broccoli and chicken stock, cover and cook for 2 to 3 minutes. Remove cover and cook until all liquid has evaporated and the broccoli is tender.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-06-18 11:03:412013-06-18 11:03:41Roasted Broccoli and Braised Broccoli
Baked French Toast with Blueberries
Baked French Toast with Blueberries
INGREDIENTS
• 6 eggs
• 3 cups whole milk
• 3/4 cup maple syrup, plus extra for serving
• 2 teaspoons ground cinnamon, plus 1 tablespoon
• 1/4 teaspoon fine sea salt
• 1 lemon, zested
• 3 (1-inch thick) slices (8 ounces) day-old challah or sourdough bread, cut into 1-inch cubes
• 2 cups (12 ounces) fresh or frozen, thawed, and drained blueberries
• 3 tablespoons granulated sugar
DIRECTIONS
Place an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish. Set aside. In a large bowl, beat the eggs until frothy. Add the milk, maple syrup, cinnamon, salt, and lemon zest. Add the bread cubes and mix until coated. Stir in the blueberries. Pour the mixture into the prepared baking dish. In a small bowl, mix together the remaining cinnamon and sugar. Sprinkle the cinnamon sugar over the egg mixture in an even layer. Bake for 40 to 45 minutes until the top is golden and the filling is set. Spoon onto serving plates and drizzle with maple syrup.
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Blueberry Buttermilk Pancakes
Blueberry Buttermilk Pancakes
From The Cookworks and Food Network, these might be some of the best breakfast recipes yet!
INGREDIENTS
• 2 cups all-purpose flour
• 1/4 cup sugar
• 2 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 2 cups buttermilk
• 1/4 cup melted unsalted butter, plus some for frying
• 1 cup fresh blueberries
DIRECTIONS
In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt. Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, but do not over mix. Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.
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Roasted Broccoli and Braised Broccoli
Roasted Broccoli
This is an easy recipe that can be applied to many different vegetables. It takes minimal prep time and really makes a big difference in the way your broccoli will taste!
INGREDIENTS
• Fresh Broccoli
• Kosher Salt
• Freshly Ground Pepper
• Olive Oil
DIRECTIONS
Preheat oven to 425 degrees. Wash and cut broccoli into florets (tops only). Lay out onto cookie sheet or roasting pan. Drizzle with olive oil. Sprinkle with kosher salt and freshly ground black pepper. Toss to coat. Bake for 30-45 minutes or until the edges get brown and crispy.
Braised Broccoli
INGREDIENTS
• 3 tablespoons olive oil
• 2 anchovies, minced
• 4 cloves garlic, finely sliced
• 1 cup dry white wine
• 1 pound broccoli, trimmed and cut
• 1/2 cup chicken stock
• Salt and freshly ground
DIRECTOINS
Heat oil in a medium Dutch oven over medium heat. Add anchovies and cook for 1 minute. Add garlic and cook until lightly golden brown. Add wine and bring to a simmer. Add broccoli and chicken stock, cover and cook for 2 to 3 minutes. Remove cover and cook until all liquid has evaporated and the broccoli is tender.
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