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


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