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The dynamic duo of strawberry & rhubarb makes this breakfast loaf perfect. A glaze of honey & butter across the top puts makes it feel nearly decadent. This dish is a cross between thick oatmeal and crumbly coffee cake. If you start with that in mind, you will not be disappointed. Serve warm with a drizzle of hot milk, dollop of whipped cream, cream fraiche or yogurt on top. We poured this into a loaf pan, but another baking dish will work instead. If you are gluten-free and can tolerate oats, this dish is for you.
Lightly steam the yellow or green beans then toss them with a mustard sauce made creamy & tangy with yogurt or half & half if you so choose. Toss in fresh herbs & nuts for a complete side dish.
A quick sear of zucchini, thick juicy slices of tomatoes help make this egg sandwich a hearty and delightful breakfast.
These are a favorite way to use up the abundance of summer squash or zucchini, whether yellow or green. These pancakes store nicely, just toast them up to enjoy the next day for breakfast or in a lunch on the go. With only a few tablespoons of batter the pancakes are mostly veggies rather than a traditional pancake. If you prefer more of a batter-based pancake, simply double the flour, egg and cheese.
When it is too early for the juicy tomato season instead of using a salmon-pink tomato, try this Sun-Dried Tomato dressing which adds an intense, rustic tomato flavor. Make this vegetarian by omitting the bacon.
