Go Back

Breakfast Bruschetta

Wednesday, February 17, 2016


Courtesy of Chef Brian Doyle, from SOW Food

"We love doing market demos primarily because we get to shop the market and let what's fresh inspire us to improvise a great dish for market shoppers to taste.  I make it a point not to bring along any fancy flavorings because I want to highlight the fresh flavors at the market.  It just goes to show that you don't need a lot of added gunk to make food taste great.  When it's fresh and local, it already tastes great." ~ Brian Doyle

Baby turnips
Shiitake mushrooms
Baguette, sliced
Eggs, scrambled
Aged gouda, minced
Olive Oil
Bacon (optional)

Chop the asparagus, mushrooms, turnips (and greens) and shallots.

Toast the baguette slices in a pan with olive oil with some salt and pepper.

Saute the veggies in olive oil with salt and pepper and add the eggs.  Stir and add the cheese.  Top each bread like a bruschetta.  Serve.

Adding some bacon in the pan would also be very nice!


Go Back

Go Back


rhubarb oats fennel pork sunchokes chili peppers bulgar wheat tomatoe bell pepper turnip tomato corn pie cucumber wheat flour tomato strawberries gazpacho frittata kirsch Spread yogurt melon walnut oil kohlrabi Drinks onions anise onion Cranberry Beans mint lettuce plum Vegan peach honey hazelnuts scallions coconut milk fondue shitake bayeldi vegetarian berry chimichurri sherry remoulade celeriac Corn basil brown sugar cream pineapple Soup artichoke feta swiss jack beets yellow onion asparagus chocolate tomato juice fritters okra meatballs latkes reggiano pears garlic kalamata chipotle Kale Red Onion cheese steak barley pesto fritter rouille gruyere fennel seeds tuscan carrots Side wrap cockaigne sausage fraiche tart radishes Tomatoes cranberry Swiss Chard scapes autumn sesame conserve habanero gin ramps Potato cauliflower vegetable shallots beer cantaloupe butter arugula bosc knots baby bok choy chicken dinner salad bacon tostadas maple spring beet greens jack cheese chilies chiles Salad blue cheese kluski panzanella sweet potato pickled olives dijon spiced winter squash beet capers parmesan Spinach mushrooms thai hickory beef tortillas Poblano Chili jam green pepper maple syrup cream cheese leeks currants buttermilk sauce Shitake Mushrooms white beans peas biscuits Cider mushroom bean sour egg noodles Dressing radish collins coeur couscous buckwheat almonds sour cream Beans egg dilly turnips green beans coeur a la creme chives pumpkin pudding carrot tops pine nuts caesar baguette sandwiches strata chorizo celery root cake potatoes Chevre zucchini Apple polenta plums Leek lemon grass cointreau Squash vinaigrette daisy paste Jerusalem artichoke poblano chili tenderloin muffins carrot top carrot fronds gratin celery hearts chicken Salsa slaw coriander pasta crisp mustard greens creme pie sweet wasabi Tomatillos roasted compote vanilla wafers strawberry bok choy anchovy parmigiano pepper cilantro syrup flank casserole watercress Farmers' Market spelt pancake Butternut heavy whipping cream fennel bulb eggs absinthe Recipes Bread stuffing dill curry bloody mary sandwich shelling gorgonzola cornmeal nectarine gouda shrunken heads peppers Greens bulgar bruschetta shiitake almond milk blueberry Rice wine vinegar imam snow peas bbq bread pudding pecan goat Cheese chimmichurri flank steak prosciutto celebration pecans walnuts plum tomatoes verde Eggplant apples pork chop crepes