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Breakfast & Brunch

Roasted Beets, Beet Greens and Goat Cheese

Sweet, creamy, crunchy, fresh and earthy is the best way to describe this dish. It’s perfect for lunch, as a first course or light dinner. Once you’ve had it, you will crave the combination of flavors. If you are not a fan of beets, we encourage you to try again and tell us if we’ve changed your mind.

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Herb Roasted Onions

We have all searched for that perfect side dish that goes great with just about everything, well here it is. I can’t begin to explain the complexity and depth of flavors that result from slow roasting onions with an emulsified combination of herbs, mustard, a good olive oil and the acid of lemon.

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Banana Bread Muffins: Hawaiian Style

We have an abundance of bananas growing on our trees and Pepper decided to whip up these Hawaiian style banana bread muffins in an effort to use a few bananas before the chickens decide to feast on them. I really need to stay out of the kitchen when I smell her baking. It is really dangerous, she get’s inspired and my taste bud go up the palm tree and back.

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Poached Heirloom Tomatoes with Avocado Crème

Heirloom tomatoes are what tomatoes used to be before all of the variety and flavor were bred out of them so they could be more easily transported in trucks to supermarkets. You can find them at farmers markets or you can grow your own. They come in many shades of red, yellow, orange, and green, and are somewhat oddly shaped compared to everyday beefsteak tomatoes.

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