Breakfast Recipe: Apple Walnut Gorgonzola Turnovers

Fresh-out-of-the-oven turnovers are a great way to start the day. The apple turnover is a classic, but in this recipe we've spruced up with gorgonzola. There's something about that flavor combination that we can't resist, especially served in a bundle of flaky puff pastry.

Ready to make your own? Just gather up some apples, walnuts, thyme, honey and gorgonzola and follow these simple instructions. 

P.S. We've found that the filling for this turnover is so tasty, you'll want to experiment with other uses for it. Try it wrapped up in a tortilla, as a pizza topping or thrown together to make a gorgonzola Waldorf salad. 

Apple Walnut Gorgonzola Turnovers

(Makes 24 turnovers)

Ingredients

• 1 1/2 cups peeled, cored, chopped apples (use a good cooking apple such as Jonagold, Granny Smith, or Golden Delicious)
• 1/2 cup chopped walnuts
• 1/3 cup crumbled gorgonzola cheese
• 2 teaspoons chopped fresh thyme leaves (or 1/2 teaspoon dried thyme, crumbled)
• 2 Tbsp honey
• 2 7-ounce prepared puff pastry sheets (total 14 ounces)
• 1 egg, beaten

Directions

1. Microwave chopped apples on high heat for 5 minutes until cooked through. Remove from heat and let cool. Drain excess moisture.

2. Once cooled, chop further so that the pieces are about 1/2-inch square. 

3. Combine apples, walnuts, gorgonzola, thyme and honey in a small bowl.

4. Preheat oven to 400°F. Working with one puff pastry sheet at a time (leave the second one in the refrigerator until using it) roll out the pastry to a size of 9-inches by 12-inches. Cut into 12 3x3-inch squares.

5. Paint 1/2-inch of border around each square with beaten egg. Place a heaping teaspoon of the apple walnut mixture in the center of the squares. Fold over the squares into a triangle shape, stretching the dough if necessary to cover the filling. Use the tines of a fork to crimp the edges.

6. Place triangles on a parchment paper lined baking sheet, with space between them. Chill for 5 minutes in the refrigerator before baking.

7. Whisk half a teaspoon of water into the remaining beaten egg. Use a pastry brush to paint on the tops of the pastry triangles for a nice glaze.

8. Place turnovers in the oven and cook for 15-20 minutes until nicely puffed up and lightly browned. Allow to cool for at least 20 minutes before serving.

9. Serve either warm or at room temperature. Sprinkle with extra sugar if desired. Enjoy! 

Note: If using prepared frozen puff pastry sheets, they should be defrosted in the refrigerator at least three hours before preparation.

Seasonal Recipe: Apple Cider Doughnuts

The perfect treat to celebrate autumn (or taste its flavors): apple cider doughnuts. Perhaps you've picked these up at a local apple orchard along with good, old-fashioned cider and apple butter. But have you ever tried your hand at making them from scratch? 

It might seem a little involved with chilling, cutting, and deep-frying, but we promise it's not all that hard! That sweet, gritty cinnamon-sugar coating and moist apple cider center are so worth the effort. Keep reading below for our recipe...

Apple Cider Doughnuts

Ingredients

(makes about 18 doughnuts)

Doughnuts:

• 2 1/2 cups apple cider
• 2 red apples
• 3 1/2 cups flour (keep some additional to the side for a work surface)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 4 tablespoons room temperature butter
• 1 cup sugar
• 2 large eggs
• 1/2 cup buttermilk
• Oil for cooking (Coconut, canola, and vegetable oils all work as well as shortening)

Glaze/Toppings:

• 1 cup confectioner's sugar
• 1 cup apple cider
• 1 cup sugar
• 2 teaspoons cinnamon

Directions

1. Core and coarsely chop the apples (but don't peel them) and combine with 1 1/2 cups apple cider in a medium saucepan. Cover and cook for about 8 minutes or until softened.
2. Uncover then continue cooking until the apples are tender and the cider is almost completely reduced (about 5 minutes).
3. Puree with an immersion blender or a food processor until smooth. You should have about 1 cup of the sauce in the end (boil down and reduce further if you have too much). Let cool slightly.
4. Meanwhile, in a bowl combine the flour, baking powder, baking soda, cinnamon, salt, and nutmeg. Set aside.
5. Using an electric mixer, beat the butter, vanilla extract, and sugar until smooth. Add eggs one at a time and beat until completely incorporated.
6. Use a spatula to scrape down the sides of the bowl to make sure the mixture is even.
7. Slowly mix in the reduced apple cider and the buttermilk until it's just combined. Slowly add the flour mixture until the dough comes together. Be careful of over mixing.
8. Line two baking sheets with parchment paper and sprinkle with flour.
9. Turn the dough onto one of the sheets and sprinkle the top with four.
10. Flatten the dough with your hands until it's about 1/2" thick. Use flour if the dough is still wet.
11. Cover with plastic wrap then transfer the dough to the freezer until it is slightly hardened (about 20 minutes) or refrigerate overnight.
12. While waiting, make the glaze or get your topping ready: reduce 1 cup apple cider in a small saucepan until you only have about 1/4 cup left. Whisk in the confectioner's sugar until smooth and glossy. Set aside.
13. For a lighter topping, in a separate, shallow bowl combine 1 cup granulated sugar and 2 teaspoons cinnamon. Set aside.
14. Pull the dough out of the freezer or refrigerator. Using a 3" or 3 1/2" donut cutter (or a 3 1/2" round cutter and a 1" cutter for the center hole) cut out the donut shapes. place the cut donuts and holes onto the second baking sheet. Combine remaining dough and scraps, refrigerate briefly, then repeat cutting until there is no dough left.
15. Refrigerate doughnuts again for 20-30 minutes.
16. Add at least 3" of oil to a deep or medium-deep pan. Use a candy thermometer to measure the temperature and heat the oil until it's at 350F.
17. Add a few doughnuts at a time to the oil while not crowding the pan. Fry until golden brown (about 60 seconds) then turn until the other side is golden (about 30 to 60 seconds). Drain on paper towels.
18. Dip the top of the warm donuts into the glaze or the cinnamon and sugar mixture (or if you're feeling particularly adventurous, both).
19. Serve warm.
20. Enjoy!

Breakfast Recipe: Crispy Hash Browns

Sometimes when we want breakfast, we just want something nice and simple. What could be simpler for breakfast than hash browns? There are so many ways to cook these, especially depending on how the potatoes are cut. What we wanted was that classic potato pancake style hash brown, but we also wanted to find a way to elevate the flavor. 

The simplest way we found to add flavor was to throw in some vegetables with the potatoes. The only thing is, we didn't want to create too much moisture, which would make those crispy pancakes fall apart on us. To fix this issue, we approached it from a few directions. We squeezed as much moisture as we could from the potatoes after they were shredded (using a ricer as a garlic press was one inventive way to take care of this, but paper towels also worked). Another was adding eggs and flour to the mix to help bind the whole pancake together. If you'd prefer the simplest of hash browns, follow the instructions but only use the potatoes and oil. Keep reading below for this simple recipe...

Crispy Hash Browns

(makes 6-8 pancakes)

Ingredients

• 2 russet potatoes, peeled then shredded
• 1/2 medium onion, finely chopped
• 1 tablespoon flour
• 2 tablespoons bread crumbs
• 1 egg
• 3 tablespoons olive or canola oil for frying
• salt and pepper to taste

Directions

• Squeeze excess moisture out of the shredded potatoes, then place in a bowl. Mix in the onion, flour, bread crumbs, and egg until evenly distributed.
• Heat oil in a large, heavy skillet over medium-high heat. Once the oil is hot, divide the potatoes into 4 piles in the pan, spreading them thin (you may need to make this in batches like pancakes). Make sure the potatoes aren't too thin in any one place. Sprinkle with salt and pepper. After a few minutes, lift one edge up. If it's golden brown, flip the potatoes and cook until the other side is a nice golden brown as well. Cook until both sides are golden brown, then transfer to a plate. Serve hot, garnished with sour cream, cheese, and/or chives.
• Enjoy!

Breakfast Recipe: Best Banana Nut Bread

Perhaps very little in this world is as good as the smell of a nice, warm loaf of banana nut bread filling a house. The recipe for this treat actually first made its debut in Pillsbury's 1933 Balanced Recipes cookbook, and since then has seen many variations. It's not too hard to make, and it's also a perfect way to use up bananas that are perhaps a little more ripe than you'd prefer. It's great served warm, and a slice is perfect topped with a spread like apple butter.  Keep reading below for the recipe...

Banana Nut Bread

(makes one loaf)

Ingredients

• 7 very ripe bananas mashed with a fork
• 1 cup butter, melted
• 2 teaspoons vanilla
• 2 cups sugar
• 4 eggs
• 1/4 teaspoon salt
• 2 teaspoons baking soda
• 4 cups flour
• 1 cup chopped walnuts

Directions

1. Prehead the oven to 325F
2. Using a hand mixer or wooden spoon, cream together butter and bananas in a large mixing bowl.
3. Add eggs one at a time, beating them in before adding the next.
4. Stir in the vanilla, then the sugar
5. Sift in the dry ingredients (flour, salt, baking soda) to the mixture, then stir in the chopped pecans.
6. Pour the batter into two well-greased loaf pans and bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool on a rack.
8. Enjoy!

Dessert Recipe: Bananas Foster

When those ice cream cravings hit, there's a simple topping that adds some warmth, bitterness, and some complexity to a simple bowl of Ben & Jerry's: Bananas Foster. Even better, if you aren't feeling the ice cream, this dish can also be served over some French toast for breakfast.

This warm, gooey, slightly alcoholic topping is actually incredibly easy to make. The ingredients are always in season, and it's also a nice way to make a simple bowl of ice cream look very fancy. Flambe the dish for added flare. Just be careful to not burn anything down! Keep reading below for the recipe...

Bananas Foster

(makes 4 servings)

Ingredients

• 1 stick butter
• 1 cup packed dark brown sugar
• 1/2 cup heavy cream
• 1/2 cup dark rum
• 1/4 cup banana liquor
• 2 whole bananas sliced into quarters
• 1/2 cup chopped walnuts or pecans
• a dash of cinnamon

Directions

1. In a large frying pan, melt the butter over low heat.
2. Stir in the brown sugar and cinnamon until the sugar dissolves.
3. Add heavy cream and stir until incorporated.
4. Add the banana liqueur and stir.
5. Add the bananas and cook until they begin to soften and brown. Stir to make sure they don't burn.
6. Meanwhile, in a separate pot, add the rum and let warm on low heat.
7. Once the rum is slightly warmed or steaming, turn both flames off on the stove, then pour the rum over the banana mixture.
8. Use a long match (or light the flame again and slightly tip the pan to the flame, but honestly a match is probably safer) to ignite the alcohol in the pan.
9. Shake the pan occasionally to calm the flame down slightly. Once the flames burn themselves out, serve immediately over vanilla ice cream or French Toast.
10. Enjoy!

Breakfast Recipe: Blueberry Oatmeal Muffins

For breakfast recently, I was torn between a good muffin, or simply making some oatmeal. After some thought, I decided why not both? Blueberry oatmeal muffins are a great combination of filling, cakey, and a little sweet. The oatmeal also meant we ended up with a delightfully crumbly breakfast treat.

One problem we've had in the past with blueberry muffins is the fact that they turn the entire muffin purple. If you want to avoid that, toss the blueberries with flour before adding them to the batter. Because it's hard to find fresh blueberries just yet, we used frozen blueberries and it worked just fine. To also end up with perfectly moist muffins that aren't too dry, yet aren't too gummy we used traditional rolled oats and cooked them in a little butter to moisten them slightly first. Keep reading below for this great blueberry muffin recipe...

Blueberry Oatmeal Muffins

(makes 16 muffins)

Ingredients

• 2 tablespoons butter
• 1 2/3 cups old fashioned rolled oats
• 2/3 cup flour
• 1/2 cup whole-wheat flour
• 3/4 cup packed light brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/2 cups buttermilk
• 1/4 cup canola oil
• 2 teaspoons lemon zest
• 2 large eggs
• 2 cups frozen blueberries
• 2 tablespoons flour
• cooking spray
• 2 tablespoons granulated sugar

Directions

1. Preheat the oven to 400F
2. Melt 2 tablespoons butter in a 10" skillet over medium heat. Add the oats and cook, stirring frequently until the oats turn a golden brown (about 6 to 8 minutes). Transfer the oats to a food processor and process into a fine meal (about 30 seconds). Place in a large bowl.
3. Add the flours, sugar, cinnamon, baking powder, baking soda, and salt to the oats and mix well. Make a well in the center of the mixture.
4. In a separate bowl, combine the buttermilk, canola oil, lemon zest, and eggs. Add to the flour mixture and stir until moist.
5. Toss the blueberries with the 2 tablespoons flour and fold them into the batter. Grease the cups of a muffin pan with cooking spray and pour the batter evenly among them. Sprinkle the tops evenly with 2 tablespoons granulated sugar. Bake for 20 minutes, or until the muffins spring back when touched lightly in the center. Remove the muffins from the pans immediately and let cool on a wire rack.
6. Enjoy!

Brunch Recipe: Classic Eggs Benedict

Eggs Benedict is one of those guilty pleasure brunch dishes that you just can't help loving. This is a seriously delicious meal that just begs you to dig in and indulge. And indulge we did, when we set out out to create it at home. Crafting your own Eggs Benedict from scratch is no easy feat . You need perfectly poached eggs, an English muffin that's toasted to perfection, some delicious salted pork, and a Hollandaise sauce that isn't broken. Getting all of these components together can be tricky, but when you do, the results are fantastic.

There are a few conflicting reports of the origin of the Eggs Benedict. Some say it dates back to the 1800's, still others proudly declare it originated as recently as 1942 by stock broker Lemuel Benedict. Still some claim it has very papal origins. Either way, we're sure glad it was created, and we can't resist indulging in it at brunch!

Check out the full recipe below...

Classic Eggs Benedict

(makes 4 servings)

Ingredients

Basics

• 4 eggs
• 1 teaspoon white vinegar for poaching
• 4 pieces ham or bacon
• 4 English muffins
• salt and pepper to taste
• chopped scallions or parsley for garnish

Hollandaise Sauce

• 4 egg yolks
• 1 tablespoon and 2 1/4 teaspoons lemon juice
• 1/2 pinch ground white pepper
• 1/8 teaspoon Worcestershire sauce
• 1 1/2 teaspoons water
• 1/2 cup butter, melted
• 1/8 teaspoon salt

Directions

1. Cook the bacon or ham in a large skillet as you normally would. set aside.
2. While the bacon is cooking, fill a large saucepan 2/3 of the way up with water and bring to a boil. Add the vinegar, then lower the temperature so it's at a light simmer.
3. For the Hollandaise sauce, fill the bottom of a double boiler part-way with water, and bring to a simmer. On the top half of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and waer.
4. Add the melted butter to the Hollandaise mixtures 1 or 2 tablespoons at a time while constantly whisking the yolks (this part is very important for a proper Hollandaise). Add small amounts of water to the Hollondaise if it starts to get too thick.
5. After slowly adding in all the butter, whisk in the salt then remove from heat. Cover with a lid to keep warm.
6. Toast your English muffins
7. Poach the eggs by carefully cracking the egg into the water. Allow the egg to begin to solidify before adding another. Keep track of what order you put the eggs in, as you will want to pull them out in that order.
8. Let the eggs sit for 3 1/2 to 4 minutes before removing from the water with a slotted spoon.
9. See if you can get everything ready at the same time (having a second person in the kitchen helps) and assemble.
10. Butter an English muffing half, top with bacon or ham, add a poached egg on top of the bacon, pour Hollondaise sauce over, sprinkle with parsley or scallions.
11. Serve immediately
12. Enjoy!

A Breakfast Favorite: Blueberry Pancakes

Between the fluffy texture and fresh fruit, blueberry pancakes are bound to be a breakfast win. Served solo or paired with other morning favorites like eggs or bacon, this dish is the perfect way to start the day.

Feel free to top them with syrup, but wise pancake aficionados suggest topping this stack with butter and brown sugar for a unique twist. Syrup, butter, brown sugar, even plain – however you like your flapjacks, the flavor in the batter ensures the finished product will be satisfying. 

Blueberry Pancakes

(makes about 12 pancakes)

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1 1/2 teaspoons white sugar
• 1 egg
• 1 cup buttermilk (regular milk is fine, too)
• 1/2 tablespoon butter, melted
• 1/2 cup fresh blueberries (or thawed frozen blueberries)
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla

Directions:

1. Sift the flour, salt, baking powder, sugar, and cinnamon together in a large bowl. Beat the egg, buttermilk, and vanilla together in a small bowl, and then stir the egg mixture into the flour mixture.
2. Stir the butter into the mixture and then fold the blueberries into the mixture, letting the batter sit for 30-60 minutes.
3. Heat a lightly oiled or buttered pan over medium-high heat, then scoop the batter onto the pan (use about 1/4 cup of batter for each pancake). When bubbles start to form and then pop on the pancake, likely after a couple minutes, flip the pancake and continue cooking it for about a minute on the other side (or until brown).
4. Enjoy!

Brunch Recipe: Spanish Omelette

The Spanish omelette-- tortilla española-- isn't what comes to mind when most of us think of a traditional omelette. Instead of an egg pancake layered with ingredients then folded, this dish is much thicker, and typically includes potatoes. It's for you're searching for a good, hearty breakfast, this is an easy choice. It's velvety, rich, and just melts in your mouth when cooked properly. Fortunately, it doesn't require too many ingredients and one omelette can serve 4, even if it can take a little time to cook. Trust us, though, it's worth it!

For this recipe, we used the strict traditional ingredients of potatoes and onions, but more vegetables (or even bacon) can absolutely be incorporated to add some variety. If you feel like experimenting, we recommend adding some roasted red peppers and peas. To boost flavor, serve olives, pickles, or even keep a little garlic mayonnaise to the side. Keep reading below for this simple recipe...

Spanish Omelette

(makes 6-8 servings)

Ingredients

• 6 tablespoons plus 1 teaspoon extra virgin olive oil
• 1 1/2lbs Yukon Gold potatoes, peeled, quartered, and cut into 1/8" thick slices
• 1 yellow onion, halved and sliced thin
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 8 large eggs

Directions

1. In a bowl, toss together 4 tablespoons oil, potatoes, onion, 1/2 teaspoon salt, and pepper until the potato slices are separated and thoroughly coated in oil.
2. Heat 2 tablespoons oil in a skillet over medium-high heat until shimmering.
3. reduce the heat to medium-low, then add the potato mixture to the skillet. Set the bowl aside without washing (we'll be using it later).
4. Cover the mixture and cook, stirring with a rubber spatula every 5 minutes for about 25 minutes.
5. Meanwhile, whisk eggs and the remaining 1/2 teaspoon salt in the bowl from earlier until it's just combined.
6. Using a rubber spatula, fold the hot potato mixture into the eggs until combined, making sure to scrape all of the potato mixture out of the skillet.
7. Turn the temperature back up to medium-high on the stove, add the remaining teaspoon oil, and heat until it just starts to smoke.
8. Add the egg mixture to the pan, and cook, shaking and folding the mixture constantly for about 15 seconds, then use the rubber spatula to  smooth out the top.
9. Reduce the heat to medium, cover, and cook. Shake the pan every 30 seconds until the bottom is golden brown and the top is just lightly set (about 2 minutes).
10. Using the rubber spatula, loosen the omelette from the bottom of the pan, shaking the pan a little until the egg can slide around freely in the pan.
11. Slide the omelette off the pan and onto a plate. Cover the plate with a second plate face down, flip, then slide the omelette back onto the pan with the browned side up.
12. Return the pan to medium heat, and cook for another 2 minutes, shaking the pan every 30 seconds again.
13. Slide the omelette onto a plate and let cool for up to 15 minutes.
14. Cut the dish into serving sizes (sliced into quarters, or you can even cut into cubes and stick toothpicks in them for an appetizer).
15. Enjoy!

Brunch Recipe: Mozzarella, Tomato, and Basil Frittata

Frittatas are lovely for a number of reasons – starting with the ingredients. If you’ve got some eggs, you can whip up a frittata filled with just about anything – from roasted veggies to leftovers from last night’s dinner (yep, spaghetti frittatas are pretty popular).

This recipe, however, keeps things simple. Featuring the three main ingredients that make caprese salads and sandwiches so delicious, this fluffy frittata includes tomatoes, basil, and fresh mozzarella. Because the recipe is pretty basic, there’s lots of room to customize with fresh veggies or meats that you’d like to add – just sprinkle them on the frittata with the tomatoes and other toppings.

Though frittatas can be made in any deep skillet, cooking them in a cast-iron skillet seems to yield the best results – especially because frittatas are generally cooked on the stove and then finished in the oven, so you’ll need a skillet that’s ovenproof. Plus, a seasoned cast-iron skillet adds flavor of its own.

Packed with protein and classic flavors, this frittata is great for breakfast, lunch, or dinner – try pairing it with fresh fruit, sautéed spinach, or roasted potatoes, and you’ll be set with an energizing meal.

Mozzarella, Tomato, and Basil Frittata

(makes 12 servings)

Ingredients

• 12 large eggs
• 1/2 cup whole milk (or substitute 1/2 cup skim milk and 2 tablespoons melted butter)
• 1 tablespoon olive oil
• 4 large tomatoes, peeled and sliced (between 1/4 and 1/2 inch thick)
• 1 pound fresh mozzarella, diced
• 2 tablespoons basil leaves, cut into slivers
• Salt and pepper to taste

Directions

1. Preheat the oven broiler.
2. Beat the eggs and milk (or the whole milk substitute) in a large bowl.
3. Grab a large cast-iron skillet (or similarly sized ovenproof skillet) and add one tablespoon of olive oil. (If the skillet isn't non-stick, also spray the entire skillet lightly with cooking spray.)
4. Put the skillet over medium heat, then add the egg mixture. 
5. Sprinkle the top of the egg mixture with the cheese, basil, and the sliced tomatoes. Then, season the top with salt and pepper to taste.
6. When the edges begin to brown, put the skillet into the oven and let it sit underneath the broiler until the top is set – for about a minute.
7. Take the skillet out of the oven and serve straight from the skillet after cooling for a few minutes, or immediately transfer the frittata to a serving dish and let it cool there. Serve in wedges.
8. Enjoy!

Breakfast Recipe: Huevos Rancheros

Nothing says hearty quite like eggs, and huevos rancheros steps things up a notch. Spanish for "rancher's eggs," huevos rancheros, is a Mexican-style breakfast (or brunch!) dish that grew from rural farmers and ranchers. It has a great heat to it, and can be made a variety of ways ("Huevos divorciados," for example, is the rancheros served with two eggs, but each egg has a different sauce).

Today's recipe is a simple huevos rancheros with homemade salsa. To save time, feel free to use jarred and skip to step 9. To really spread that Mexican flavor around, we cooked the eggs in the salsa and topped it all with some red onions and cilantro. Frying the tortillas before assembling the ingredients on top of them also helped add some good texture variety to what would otherwise be a very soft dish. Keep reading below to see how we assembled our own huevos rancheros...

Huevos Rancheros

(makes 4 servings)

Ingredients

• 3 medium jalapeno peppers, halved, seeded, and the ribs removed
• 1 1/2lbs plum tomatoes cored and halved
• 1/2 medium yellow onion, cut into 1/2-inch wedges
• 2 medium cloves garlic, peeled
• 1 tablespoon tomato paste
• salt
• 3 tablespoons vegetable oil
• 1/2 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 3 tablespoons minced fresh cilantro leaves
• black pepper
• 1-2 tablespoons lime juice
• 4 corn tortillas
• 4 large eggs
• 1 cup shredded cheddar cheese
• 1 cup refried beans with green chilies (optional)
• 1 red onion, diced for garnish

 Directions

1. To assemble the salsa, preheat the oven to 375F.
2. Mince one jalapeno and set aside.
3. In a medium bowl, combine tomatoes, remaining jalapenos, onion, garlic, tomato paste, 1 teaspoon salt, 2 tablespoons oil, cumin, and cayenne. Toss to mix thoroughly.
4. Place vegetables cut-side down on a rimmed baking sheet and roast until the tomatoes are tender and the skins begin to shrivel and brown (about 30 to 45 minutes).
5. Let vegetables cool for about 10 minutes.
6. Transfer onions, garlic, and jalapenos to a food processor or blender and process until broken down (about 10 seconds), pausing halfway through to scrape the sides with a rubber spatula.
7. Add tomatoes and process until the salsa is slightly chunky (about 10 more seconds).
8. Add 2 tablespoons cilantro, reserved jalapeno, salt, pepper, and lime juice to taste.
9. To assemble the huevos rancheros, bring salsa to a gentle simmer 
10. Remove from the heat, and make four shallow wells in the salsa with the back of a large spoon.
11. Break one egg into a cup, then gently pour the egg into a well in the salsa. repeat with remaining eggs.
12. Season each egg  with salt and pepper to taste, then cover the skillet and place over medium-low heat.
13. Cook until you've reached the desired consistency. 4 to 5 minutes will give you runny yolks, and 6 to 7 minutes will give you set yolks.
14. Meanwhile, heat remaining 1 tablespoon oil over medium-high heat.
15. Fry tortillas one at a time until firm, but not crisp.
16. Remove to paper towels and pat down.
17. Place tortillas on serving plates, and divide refried beans between them if using.
18. Gently scoop and place one egg onto each tortilla, then spoon the salsa around each egg, covering tortillas.
19. Sprinkle with cheese and red onion, then add cilantro for garnish.
20. Enjoy!

Decadent Breakfast Recipe: Caramel-Cinnamon Apple Waffles

When it’s prime apple season this is the perfect recipe to utilize all those Granny Smiths. With soft and tender apples, this breakfast is a comforting and warm way to start the day. We love waffles and pancakes equally, so if you don’t have a waffle iron or just prefer to make pancakes, go ahead and do that instead—you can’t go wrong on this one!

Cinnamon Apple Waffles

(Serves 4-6) 

Ingredients 

Apples:

• 3 apples, peeled and cubed; 2 tart, 1 sweet
• 2 tablespoons brown sugar
• 1 tablespoon butter
• 1/2 teaspoon cinnamon 

Waffles:

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 2 large eggs
• 1 ½  cups almond milk (or regular)
• 1/3 cup vegetable oil
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• Non-stick cooking spray
• 1/4 cup almonds, garnish
• Whipped cream, garnish

Directions

1. In a large, hot skillet, melt butter and add apples, stirring occasionally. After a few minutes, add cinnamon and brown sugar, reduce heat and cover to let soften completely (4-5 minutes). Once softened, remove cover to let caramelize, then take apples off heat.
2. Preheat waffle iron.
3. In a large bowl, beat eggs until fluffy and sift in dry ingredients; then add milk and oil. Mix well, just be careful to not overmix.
4. Add in half or all of cinnamon-apple mixture (depending on whether you want some for garnish). Fold in well. If batter appears too thick, add more milk.
5. Spray waffle iron with non-stick spray and pour in 1/2 cup of batter. Cook according to waffle iron instructions, or until golden brown.

Veggie-Packed Breakfast: Tomato, Mushroom and Onion Skillet

With people running out the door in the morning, it can sometimes be difficult to get the nutrients we need to start the day off right. Eggs are a great way to get protein (and if you’re worried about your health you can always use just the whites) and we love that they’re so customizable; you can use practically anything you’ve got in your fridge and it’s good for you! While you do need more time than you would allot for a piece of toast for this dish, it’s got protein and vegetables (and fruit), and will keep you going all day!

Vegetable Breakfast Scramble

(Serves 1-2) 

Ingredients

• 3-4 eggs, beaten
• 1 cup mushrooms, sliced
• 1 cup plum (or cherry) tomatoes, halved
• 1 cup red bell peppers, chopped
• 1 cup red onion, chopped
• 2 tablespoons olive oil
• salt and pepper, to taste

Directions

1. In a large skillet, heat your olive oil over medium heat and begin sautéing peppers, then add mushrooms, onions and tomatoes, until browned to your liking.
2. Beat your eggs in a separate bowl and add salt and pepper.
3. Once vegetables have softened, pour eggs into skillet. Evenly swirl the eggs around the entire bottom of the pan and cover the skillet. Reduce heat to medium-low so eggs and vegetables don’t burn.
4. Cook until eggs are just set, around 6-8 minutes, and add seasoning if needed. Cut into wedges and serve warm.

Healthy One-Pot Recipe: Spinach, Red Pepper & Potato Frittata

A lot of people tend to forget about eggs when they’re thinking of cooking something other than breakfast, but we love them at any time of day; a frittata is a great choice in the morning, but is equally filling and tasty for lunch or dinner. Depending on your diet and tastes, you could use egg whites and omit the potatoes, or you could add goat cheese or feta to give it a little more creaminess and extra flavor…it’s up to you! This one-skillet meal is healthy and delicious, and the super speedy cleanup is just one of its many perks!

Veggie-Packed Frittata

Serves 6

Ingredients

• 12 eggs, beaten
• 1/2 pound spinach, chopped
• 2 russet potatoes, peeled and diced
• 1-2 red bell peppers, seeded, pitted and diced
• 2 cloves garlic, minced
• 1 onion, chopped
• 3 tablespoons water
• 3 tablespoons olive oil (or vegetable oil), divided
• 1 tablespoon milk
• salt and pepper, to taste

Directions

1. Preheat oven to 400º F.
2. In an ovenproof skillet, heat 2 tablespoons olive oil and sauté your diced potatoes, stirring frequently, for 5 minutes, season generously with salt and pepper.
3. Add water, turn heat up to high and cover potatoes, steaming them for 3-5 minutes, or until water evaporates. Uncover and stir in the middle. Remove potatoes and set aside.
4. Turn heat down to medium-high and another tablespoon olive oil. Add red peppers and onions and sauté until tender. 5-7 minutes.
5. During the last, 2-3 minutes, add garlic and spinach (until just wilted).
6. Place potatoes back in with the spinach, peppers, onions and garlic. Sprinkle with salt and pepper.
7. In a bowl, beat eggs in a bowl and add milk to make them light and fluffy.
8. Pour the beaten eggs on top of vegetables and gently swirl the pan so everything is covered evenly.
9. Cook for 3-5 minutes, until the bottom begins to set, then transfer skillet to oven and bake until eggs are just set, 10-15 minutes.