Cookie

Scone

Muffin

Cinnamon Roll

onions, peppers / mushrooms / spinach / tomato / sprouts / cubed potatoes

Veggie Hash

ground beyond meat / mushrooms / onions / cubed potatoes / avocado / vegan cheese / flour tortilla

Vegan Breakfast Burrito

bacon / eggs / tomato / onion / spinach / cheddar cheese / whole wheat tortilla

Breakfast Quesadilla

eggs / sausage / Mystic potatoes / cheddar / pepper jack cheese/ sautéed onions / mushrooms country gravy / whole wheat tortilla

Breakfast Burrito

Bacon Avocado Wrap

Nanny Toast

avocado toast / cold smoked salmon / sliced tomato / onion / capers

Nordic Toast

avocado toast / fresh mozzarella / tomatoes / fresh basil / balsamic reduction

Margherita Toast

house-cut ciabatta / mashed avocado / fresh lime wedge / kosher salt

Avocado Toast

Biscuits & Sausage Gravy

Belgian waffle / strawberries / fresh whipped cream

Strawberry Waffle

four slices of baguette French toast / 2 eggs / bacon or sausage

French Toast Combo

hand-breaded cube steak / sausage gravy / hashbrowns / two eggs

Chicken Fried Steak & Eggs

bacon / ham / sausage / cheddar / peppers / onions / Mystic potatoes / two eggs

Sunrise Skillet

Belgian waffle / two eggs / bacon or sausage

Waffle Combo

sweet potatoes / butternut squash / pepper jack / cheddar / pico de gallo / avocado / one egg

Morning Bowl GF

peppered bacon or sausage links or ham / eggs / hashbrowns / choice of toast

Farmer’s Plate

poached eggs / lobster / sliced tomato / spinach / hollandaise sauce / chives / English muffin

Lobster Benedict

poached eggs / sliced ham / hollandaise / English muffin

Traditional Benedict

mushrooms / asparagus / broccoli / peppers / tomatoes

Garden Veggie Omelet

Remove butter from the refrigerator at least 30 minutes before starting so it softens to room temperature (soft but still slightly cool). Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.

Prep

In a large mixing bowl, beat the softened butter with the granulated and brown sugars until light and fluffy, about 2–3 minutes with an electric mixer on medium speed. Scrape down the bowl as needed.

Cream butter and sugars

Add the egg and vanilla extract to the creamed butter and sugars. Beat until fully incorporated and the mixture is smooth, about 30–45 seconds.

Add egg and vanilla

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.

Combine dry ingredients

Gradually add the dry ingredients to the butter mixture in two additions, mixing on low speed or stirring until just combined. Do not overmix; stop when no dry streaks remain.

Mix dry into wet

Using a spatula, fold in the chocolate chips and optional chopped nuts until evenly distributed throughout the dough.

Fold in mix-ins

Use a 1.5-tablespoon cookie scoop or a rounded tablespoon to portion dough into evenly sized balls (about 1 to 1.25 inches in diameter). Place dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow spreading.

Portion the dough

For thicker, less-spread cookies, chill the dough balls on the baking sheet in the refrigerator for 15–30 minutes before baking. If baking immediately, continue to the next step.

Optional chill

Bake one sheet at a time in the preheated 350°F (175°C) oven for 9–12 minutes, until the edges are golden brown but the centers still look slightly soft. Rotate the sheet halfway through baking for even color.

Bake

Remove the baking sheet from the oven and allow cookies to rest on the sheet for 3–5 minutes to set. Transfer cookies to a wire rack to cool completely. Repeat with remaining dough.

Cool

Serve cookies once cooled, or store in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies up to 3 months or freeze dough balls on a tray, then transfer to a freezer bag for up to 3 months.

Serve or store

unsalted butter, softened

granulated sugar

light brown sugar, packed

large egg

vanilla extract

all-purpose flour

baking soda

fine salt

semi-sweet chocolate chips

optional: chopped nuts (walnuts or pecans)

parchment paper or silicone baking mats

cooled baking sheets

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.

Preheat & prepare

In a large bowl, whisk together 3 cups all-purpose flour, 1 tablespoon granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon fine sea salt until evenly combined.

Cut 1/2 cup cold unsalted butter into 1/2-inch cubes and return them to the refrigerator until needed. The butter must be very cold to produce flaky layers.

Using a pastry cutter, two knives, or a food processor pulse, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. If using a food processor, pulse briefly (8–10 pulses) to avoid overworking the dough.

If you are using 1/2 cup dried currants or raisins, stir them into the flour-butter mixture now so they are evenly distributed.

In a separate small bowl, whisk together 1 cup heavy cream, 2 tablespoons whole milk, 1 large egg, 1 teaspoon vanilla extract, and 1 teaspoon grated lemon zest until blended.

Make a well in the center of the dry mixture and pour in about two-thirds of the cream-egg mixture. Using a fork or rubber spatula, gently stir from the center outward until the dough just comes together. Add more of the cream mixture as needed — you may not need all of it. The dough should be moist but not sticky; it should hold together when pressed.

Turn the dough out onto a lightly floured surface and gently knead 4–6 times to bring it fully together. Do not overwork; over-kneading will make the scones tough.

Pat the dough into a circle about 8 inches (20 cm) in diameter and roughly 1 to 1 1/4 inches (2.5–3 cm) thick. Use a bench scraper or knife to cut the circle into 8 equal wedges, or use a 2 1/2-inch round cutter to cut individual rounds.

Transfer the wedges or rounds to the prepared baking sheet, spacing them about 1 inch apart. Brush the tops lightly with a little extra heavy cream (about 1–2 tablespoons) for color and shine, then sprinkle with 1 tablespoon turbinado sugar if desired.

Bake in the preheated oven for 15–20 minutes, rotating the pan halfway through, until the scones are golden brown on top and a skewer inserted into the center comes out clean.

Remove from the oven and let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool an additional 10–15 minutes before serving.

Serve warm or at room temperature. Scones are excellent with clotted cream, butter, jam, or simply plain.

Store any leftovers in an airtight container at room temperature for up to 2 days, or freeze baked scones for up to 1 month. Rewarm in a 325°F (160°C) oven for 8–10 minutes from chilled or 12–15 minutes from frozen.

baking powder

fine sea salt

unsalted butter, cold

heavy cream (plus extra for brushing)

whole milk

grated lemon zest

turbinado sugar (for sprinkling)

dried currants or raisins

Preheat the oven to 400°F (200°C). Position a rack in the center. Line a 12-cup muffin tin with paper liners or grease well with butter or nonstick spray.

Measure and arrange ingredients so they are ready to use (mise en place). If using frozen berries, keep them frozen until just before folding in to reduce bleeding.

In a large mixing bowl, whisk together the all-purpose flour (2 cups), granulated sugar (3/4 cup), baking powder (2 tsp), baking soda (1/2 tsp) and salt (1/2 tsp) until evenly combined. This ensures even leavening.

In a separate medium bowl, whisk the eggs (2) lightly until combined. Add the whole milk (3/4 cup), plain yogurt (1/4 cup), melted butter (1/2 cup) and vanilla extract (1 tsp). Whisk until smooth and uniform.

Let the wet mixture sit for 1 minute so the melted butter and yogurt integrate; whisk briefly again before combining with dry ingredients.

Make a well in the center of the dry ingredients and pour in the wet mixture. Using a rubber spatula or wooden spoon, fold the mixture gently until most of the flour is incorporated. Do not overmix; a few streaks of flour are fine. Overmixing develops gluten and leads to tougher muffins.

If using mix-ins (1 cup blueberries or chocolate chips), gently fold them into the batter just until distributed. If using berries, toss them first in 1 tablespoon of flour to help prevent sinking.

Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full (use an ice cream scoop or large spoon for even portions).

If desired, sprinkle the tops with turbinado sugar (1 tbs) for a crunchy finish or press a few extra berries/chips on top for presentation.

Bake in the preheated 400°F (200°C) oven for 5 minutes, then immediately reduce the oven temperature to 350°F (175°C) and continue baking for an additional 12–16 minutes, or until the muffin tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. (Starting hot gives a good initial rise.)

Rotate the pan halfway through the second phase of baking if your oven has hot spots. Total baking time will be approximately 17–21 minutes.

Remove the muffins from the oven and let them rest in the pan for 5 minutes, then transfer to a wire rack to cool completely or serve warm.

Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze cooled muffins in a single layer until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or microwave briefly to reheat.

salt

plain yogurt

large eggs

unsalted butter, melted and slightly cooled

fresh blueberries (or chocolate chips / chopped fruit)

Gently heat the milk in a small saucepan or microwave until warm to the touch (about 105–115°F / 40–46°C). Add 3 tablespoons butter to the warm milk to melt. Do not let it get hot.

Warm milk and melt butter

In a small bowl, combine 1/4 cup warm water, 2 teaspoons active dry yeast and 1 teaspoon of the granulated sugar (from the 1/4 cup). Stir briefly and let sit 5–10 minutes until foamy. If it does not foam, the yeast may be inactive—start again with fresh yeast.

Bloom yeast

In a large mixing bowl or the bowl of a stand mixer, whisk together the warm milk/butter mixture, the bloomed yeast, remaining granulated sugar (about 3 tablespoons if you reserved 1 teaspoon), and 2 whole eggs. Mix until evenly combined.

Combine wet ingredients

Add 3 1/2 cups all-purpose flour and 1 teaspoon salt to the wet mixture. If using a stand mixer, use the dough hook on low and mix until a shaggy dough forms, then increase speed to medium-low and knead 5–7 minutes until smooth and slightly tacky. If mixing by hand, stir until combined and turn onto a lightly floured surface; knead 8–10 minutes until smooth and elastic, adding up to 2 tablespoons additional flour only if the dough is excessively sticky.

Add dry ingredients and knead

Lightly oil a large bowl and place the dough inside, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1 1/2 hours.

First rise

While the dough rises, combine 4 tablespoons softened butter, 3/4 cup packed light brown sugar, 2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg (optional) and 1/8 teaspoon fine sea salt in a bowl. Mix until spreadable and free of large lumps.

Prepare filling

Once dough has doubled, punch it down and turn onto a lightly floured surface. Roll the dough into a rectangle approximately 16 x 12 inches and about 1/4 inch thick, maintaining an even thickness.

Roll out dough

Evenly spread the softened butter-sugar-cinnamon filling over the rolled dough, leaving a 1/2-inch border along the far long edge to help seal the roll.

Spread filling

Starting from the long edge closest to you, tightly roll the dough away from you into a log. Press the seam to seal and roll the log seam-side down to compress slightly.

Form the log

Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces (about 1 to 1 1/4 inches wide). If you prefer larger rolls, cut into 9 pieces.

Cut rolls

Arrange the rolls cut-side up in a lightly greased 9x13-inch baking pan, leaving a little space between them for expansion. Cover loosely with plastic wrap or a towel and let rise until puffy and nearly doubled, about 30–45 minutes.

Second rise

Preheat the oven to 350°F (175°C) while the rolls undergo their second rise, so it reaches temperature when they are ready to bake.

Preheat oven

Bake the rolls in the center of the preheated oven for 22–28 minutes, or until golden brown on top and cooked through. If the tops brown too quickly, tent loosely with foil for the last 5–10 minutes.

Remove the pan from the oven and let the rolls cool in the pan 8–10 minutes before glazing. This prevents the glaze from melting off completely and lets the rolls settle slightly.

Cool briefly

While the rolls cool, beat together 4 oz softened cream cheese and 2 tablespoons softened butter until smooth. Gradually add 1 1/2 cups powdered sugar, 1 teaspoon vanilla extract, 1 tablespoon milk, and 1/4 teaspoon salt. Beat until smooth and spreadable. Adjust thickness with an extra teaspoon of milk (to thin) or an extra tablespoon powdered sugar (to thicken).

Make cream cheese glaze

Using a spatula, spread the glaze evenly over the warm (not piping-hot) rolls so it melts into the swirls. Serve warm.

Glaze the rolls

Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in a microwave for 10–20 seconds to soften before serving. If refrigerated, let come to room temperature or warm slightly for best texture.

Storage

unsalted butter

active dry yeast

warm water

unsalted butter (softened)

light brown sugar (packed)

ground cinnamon

ground nutmeg (optional)

cream cheese (softened)

powdered sugar

milk

pinch of salt

Wash and dry all vegetables. Peel or scrub potatoes and cut into 1/2-inch cubes. Slice mushrooms. Dice tomato. Core and dice bell peppers. Thinly slice the onion. Mince garlic. If spinach is very large-leafed, roughly chop.

If you prefer a quicker potato cook, parboil cubed potatoes in salted water for 5 minutes, drain and shake off excess moisture; otherwise proceed directly to pan-roasting.

Heat a large 12-inch skillet or cast-iron pan over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter (or 2 tbs oil if omitting butter). When shimmering, add the potato cubes in an even layer. Season with 1/2 tsp kosher salt and 1/2 tsp black pepper. Cook without stirring for 4–5 minutes to develop a golden crust, then stir and continue to cook, stirring occasionally, until potatoes are tender and browned, about 10–12 minutes total. Reduce heat to medium if potatoes brown too quickly.

Sear and soften potatoes

Push the potatoes to one side of the pan (or transfer to a plate temporarily). Add the remaining 1 tablespoon olive oil to the empty space, reduce heat to medium, and add the sliced onion and diced bell peppers. Cook, stirring occasionally, until softened and beginning to caramelize, 5–7 minutes. Add the sliced mushrooms and continue to cook until mushrooms release moisture and brown, about 4 minutes.

Onion, peppers and mushrooms

Stir in the minced garlic, smoked paprika, ground cumin, dried oregano, and red pepper flakes. Cook for 30–45 seconds until fragrant, stirring to combine and deglaze any brown bits from the pan.

Garlic and spices

Return potatoes to the pan if you moved them. Add the diced tomato and packed spinach. Toss everything together and cook until spinach wilts and tomatoes soften, about 2–3 minutes. Taste and adjust seasoning with remaining 1/2 tsp salt and 1/2 tsp pepper if needed.

Turn off the heat and stir in lemon juice and chopped parsley if using. Fold in the sprouts gently (these are best added last so they stay crisp).

Divide the hash among 3–4 plates. Serve hot as-is, or with optional toppings such as a fried or poached egg, avocado slices, hot sauce, or extra herbs.

yellow onion

red bell pepper

green bell pepper

mushrooms (cremini or button), sliced

fresh spinach, packed

tomato, diced

sprouts (alfalfa or mixed)

potatoes, peeled or scrubbed and cubed

olive oil

unsalted butter (optional)

garlic, minced

smoked paprika

ground cumin

dried oregano

kosher salt

black pepper

red pepper flakes

lemon juice (optional)

fresh parsley, chopped (optional)

Wash, peel if desired, and small-dice the potatoes into roughly 1/2-inch cubes. Pat dry with a towel to remove excess moisture so they brown better.

Prep potatoes

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and allow it to warm until shimmering but not smoking.

Add the diced potatoes in a single layer (if your pan is small, cook in batches). Let cook, undisturbed, 4–5 minutes to develop a brown crust. Then stir or flip the potatoes and continue to cook, stirring occasionally, 8–10 minutes total, until tender and evenly browned.

When potatoes are about 5 minutes from done, add 1/2 cup diced onion and 1 teaspoon minced garlic to the pan. Sauté together until the onion softens and becomes translucent, about 3–4 minutes.

Season the hash with 1/2 teaspoon smoked paprika, 1/4 teaspoon ground cumin, 1 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning. Stir in chopped cilantro if using. Reduce heat to low and keep warm while you make the filling.

In a medium bowl, break up the 8 oz plant-based ground with a fork to separate large clumps. If using extra-firm tofu instead, crumble it finely with your hands or fork.

Heat a second large skillet over medium heat. Add 1 tablespoon oil. Add 1/2 cup diced onion and 1 cup finely chopped mushrooms. Sauté 4–5 minutes until mushrooms release liquid and it mostly evaporates and the mixture is lightly browned.

Add the crumbled plant-based ground to the skillet. Cook, stirring and breaking up pieces, 5–6 minutes until warmed through and lightly browned.

Stir in 1/4 teaspoon turmeric, 1 tablespoon nutritional yeast, 2 tablespoons non-dairy milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/8 teaspoon crushed red pepper flakes if using. Cook another 1–2 minutes so flavors meld and mixture firms slightly. Taste and adjust seasoning.

If you prefer a softer 'egg' texture, reduce cook time slightly; for drier, cook a little longer. Remove from heat and keep warm.