egg

Healthy Homemade Egg McMuffin

Grab and go breakfasts can be the saving grace of any weekday morning. The eggs in this homemade Egg Mcmuffin sandwich recipe can be batch cooked in the oven, on the stove top, or in the microwave, and make eating a healthy breakfast your easiest decision of the day.

This recipe is brought to you by Kroger

We’re all guilty of it. The alarm blares at some ungodly time of the morning (no matter what time it is) and our first reaction is to fumble about and emphatically hit that snooze button for just.10.more.minutes.of.I.NEED.MORE.SLEEEEEP.

And that my friends is how you your morning time table suddenly becomes irrevocably out of whack. So what’s the first thing to go in your morning routine? Breakfast.

You think to yourself as you hustle out the door, “I’ll just grab something later,” or “Here honey, just eat this pop tart,” and load everyone into the car and buckle up for your day.

But that muffin/bagel/donut you impulsively picked up as your cruised through the drive-thru with your grande skinny latte is loaded with sodium, fat, and calories? Where’s the skinny or the healthy in that? Or worse, you don’t grab anything at all so you overeat at lunch. And your kid finds herself starving thanks to those empty carbs before 1st period is even over.

That’s why having a stash of make-ahead breakfasts ready to run out the door along with you is the secret to your morning’s success.continue to the recipe… about Healthy Homemade Egg McMuffin

Microwave Egg Caprese Breakfast Cups

This hot homemade ham, egg and caprese-flavored breakfast can be in yo’ belly in just two minutes thanks to a quick cook in the microwave. Yes, this is how you can easily cook eggs in the microwave.

Hi! I’m Heidi and I’ll be serving you today. What can I get you?

One of the recent requests here on le bloggity blog is for more easy recipes for quick breakfasts please!

I totally get it. We all know that a good breakfast is the key to setting up your day for success so if you could create a weekend-tasting breakfast in the time it takes to pour a bowl of cereal, I’m betting you’d totally be into this breakfast that fully supports your snooze button needs. (Have you seen my list of 19 healthy breakfasts when you don’t have time to eat?!!)

And that’s why the microwave is your egg cooking friend.

continue to the recipe… about Microwave Egg Caprese Breakfast Cups

Avocado Toast with Tomato and Hard Boiled Egg

Healthful, nutritious, and filling, this avocado toast with hard boiled egg is an easy to assemble open faced sandwich ready for eating on the go.

Are you over the “put an egg on it” movement yet? I know. Me neither. It seems like it’s the mantra for making any favorite recipe a little harder to resist.

It’s the most popular way to sexy things up. Simply top whatever you’re making with a golden drippy yellow yolk that oozes down the edges of whatever it’s topping and BAM! You have one Instgrammable dish. I’m certainly a fan of the egg drip over anything and everything, but it can be a bit of a mess, and far from being hand-held fare.

To make my egg topped avocado toast a little less napkin-needy, I’ve taken to topping it with the simple but mighty hard boiled egg. And this time around, this egg gets a shave. continue to the recipe… about Avocado Toast with Tomato and Hard Boiled Egg

Bacon Broccoli and Potato Frittata

Invented to be the perfect vehicle for any sort of leftover lounging in the fridge or flavor combination you can’t get out of your head, the essence of this frittata’s baked egg goodness is delivered in each and every bacon, broccoli, and potato-filled bite.

This post is brought to you by Kroger

Frittatas are a meal that leads a double life, possessing the wow factor of the uppity and far more finicky egg soufflé with the utilitarian goodness of a hardy egg omelette. They’re comfortingly adaptable. You can add meats, cheeses, and veggies of any sort. You can serve them hot, or serve them cold. You can eat them on fine china or from a napkin in your hand, in the car, on the way to work.

It’s true. Frittatas may just be the ultimate all-in-one food.

Even better, once you have the method and the proportions down, you can customize these custardy skillet bakes to your food craving’s content, making for a delicious breakfast, brunch, lunch, and even dinner that serves a crowd with minimal fuss.

Minimal fuss. Now, THAT is what I call the ultimate crowd pleaser.
continue to the recipe… about Bacon Broccoli and Potato Frittata

Spaghetti alla Carbonara Recipe

The simplicity in this luxuriously creamy spaghetti pasta is thanks to just 4 ingredients and a hearty dose of black pepper.

“Here. Smell this. Does it smell like it’s gone bad to you?”

I HATE hearing those words in my kitchen. It means I’ve let good food go bad.

One of the things I struggle most with as a food blogger is food waste. Not of other people’s, but of my own.

Way too often than I want to admit, I find produce in the crisper that has turned into a science fair project. Or I make two or three dinner recipes in the middle of the day and with the best of intentions I save them to eat for dinner duriung the week.

And then I forget about them. Or my husband and daughter want something different for dinner. And by the beginning of the next week, those entire meals end up wasted.

I’m diligently working on getting better at that. It disgusts me how easy it is for me to disregard food in this way.

Why?

Because 1 in 7 Americans currently struggle with hunger. That’s 48.1 million people including 15.3 million children and 5.1 million seniors.

Those people don’t have the luxury of using 4 or 5 avocados to perfect their skills at making avocado roses. Or tossing the mega pack of chicken breasts in the garbage because they didn’t get around to cooking the whole package before the chicken started perfuming the fridge with that oh-too-familiar smell.

continue to the recipe… about Spaghetti alla Carbonara Recipe

Curried Egg Salad Sandwich Recipe

Curry and onion powder add an exotic heat to the traditional egg salad sandwich, making it fit for an every day breakfast, lunch or elegant brunch.

This post is the first in my year-long partnership with McCormick, because I’m a firm believer that we can all use a little spice in our lives.

Back in the day I could peel an egg like no other.

As a kid, I vividly remember my Uncle Tom showing me a magic trick. “Hey, Heidi, do you want to see something special?” Well, of course I did! I was 10 years old! How could I not?

Uncle T knew how to make a presentation out of just about anything so when he showed me how he could peel an entire shell from a hard boiled egg in one movement, I was transfixed! The shell easily fell from the white orb in his large hand in one complete, in-tact ribbon.

It became my mission to master the peeling of an egg just like Uncle Tom did. And I did! For years.

And then my success came to a screeching halt.

I don’t know what my deal is, but for the life of me I can no longer peel an egg without it ending up as a shaggy semblance of what I see others pulling off all of the time.

That’s why today’s recipe is an egg salad sandwich instead of deviled eggs. Because who wants to see a deviled egg that looks like it’s been hacked with a jig saw when you can be making this delicious curry-spiked egg salad sandwich instead?

continue to the recipe… about Curried Egg Salad Sandwich Recipe

Ham and Smoked Gouda Grilled Cheese Breakfast Sandwich

This easy to make recipe is made with deli ham, smoked gouda, fried egg, tomato, and arugula, and it’s everything you want in a breakfast sandwich!

I once had a boss who had a habit for emphasizing the sensational.

He gauged quality and effectiveness by his gut, his intuition. By his visceral reaction. With a squint of his eyes, he’d push his glasses back up his nose, clench his hands and fist pound the air in front of him as he said the word visceral. “Back when I worked at [insert company name here], we created x, y, z product to get consumers to respond with a VISCERAL reaction.” You always knew he meant business when the word visceral spit out of his mouth with an extra dramatic paused slur in the middle of the word.

After pulling this sandwich from the grill, I had a flashback to those days of hearing that statement over and over. This sandwich. I had a visceral reaction to it. Visceral! My gut, my intuition, it all said that his sandwich, even before tasting it, was a fist-pump-in-the-air success.

My former boss would be proud.

continue to the recipe… about Ham and Smoked Gouda Grilled Cheese Breakfast Sandwich

6 Easy Snacks in 5 Ingredients or Less

A crunchy Triscuit cracker holds up to every flavor combination in these six bite size snacks using just 5 ingredients or less.

This post is in partnership with Triscuit and Refinery 29.

I’m a snacker. I think I get it from my grandma Mary Jane. She was never a big eater, but was always snacking on “just a little something.”

My snacking habits started young. It was part of my daily routine, just as much as brushing my hair and mercilessly teasing my little sister.

Every day after school I would get out my homework, and then flip on the kitchen TV (ours was a black and white 13-inch number with rabbit ears and no remote) to watch re-run episodes of The Brady Bunch, Gilligan’s Island, Leave It to Beaver, Eight is Enough, Bewitched and the occasional ABC After School Special.

Then it was time to start my snack fest.continue to the recipe… about 6 Easy Snacks in 5 Ingredients or Less

Bacon Egg and Cheese Biscuit Sandwiches

Do you know what happens mere moments after the Easter Bunny silently scampers away from the scene of the crime? When mom and dad survey the scene of multi-colored egg bombs that litter the yard?

The elephant in the room appears and asks, “How much egg salad are we going to have to eat this year?”

Easter is funny that way. Traditional always, with flavors like ham, carrots and scalloped potatoes. Scalloped potatoes are a flavor in my book. And of course there’s a spring berry something for dessert.

And eggs. Let us not ignore the eggs.

I for one take my egg salad very, very seriously, and very, very happily. But sometimes you just have to throw your hands in the air and let the world know that enough is simply enough with the egg salad.

That’s when it’s time to double down and try something new. Like biscuits and eggs. Still a sandwich, but different enough.

continue to the recipe… about Bacon Egg and Cheese Biscuit Sandwiches

Cobb Grilled Cheese and Friday Faves

Okay, okay, I know. This grilled cheese is much more than just cheese. It’s a cacophony of flavors. Fresh, California-esque flavors packed and stacked into the theme of a grilled cheese sandwich.

With Grilled Cheese Month in full swing, completely creative cheese concoctions are popping up all over the web. Which makes coming up with something original not the most original idea.

Case in point: Last week when I posted my Spinach and Artichoke Grilled Cheese I knew from the get go that the ingredient list may not be the most original, but the combination wasn’t something I had recently seen. That is until later that night when I was perusing my Feedly blog feed and BOOM, right there in the popular post column (natch) I saw a version of the same sandwich on Joy’s site from 3 days earlier.

I took comfort in my duplication that at least I was somewhat in the same hemisphere of recipe creation as a doyenne food blogger and hey, there aren’t that many original ideas left in the world. And who cares? Nothing ever comes out the same way twice from the exact same cook anyway. There’s plenty of room for all of us.

Some food bloggers scour the web to see if their recipe ideas have been posted on sites far and wide. I’m not into that. If it’s something I think sounds tasty, I’ll post it. If someone else features the same recipe idea, I’ll consider that fate, fluke or simply a happy accident with the world telling us we need more Spinach and Artichoke Sandwiches. Of which we do.

continue to the recipe… about Cobb Grilled Cheese and Friday Faves

Chocolate Pancakes and Friday Faves

During the week we’re the quick breakfast kind of family. Usually eggs or oatmeal and toast. Smudge always has toast because she’s a dunker. I don’t get it, the girl dunks her toast in everything from cereal to orange juice. Ew.

But when we have time, mostly on the weekends, I like to cook something tasty, and a little more sweet for my little lover girl. And when chocolate is involved, pony up and order seconds.

The killer part of this recipe is making the master recipe of dry ingredients, doubling it, then storing the rest away for a later breakfast, or two. The result is a pancake breakfast I can whip up even on the weekdays.continue to the recipe… about Chocolate Pancakes and Friday Faves

Fried Avocado Tacos Recipe

Creamy Avocados from Mexico might just be one of my favorite fruits.

I eat them for breakfast in my egg white omelets with a little feta cheese. I love them on turkey sandwiches with a little cranberry sauce and a thin slather of mayo on fluffy white bread. And I absolutely crave them as a base for tostadas topped with a ton of lettuce and spicy hot sauce.

I really don’t need much else.

continue to the recipe… about Fried Avocado Tacos Recipe

Sweet Pear and Rosemary Honey with Havarti Grilled Cheese

Grilled Cheese Sandwiches. They’re not just for lunch anymore…and National Grilled Cheese Month continues.

This past weekend was a rainy one, where the clouds hugged the mountains and raindrops fell in sideways sheaths thanks to the whipping wind and fast moving storm. There is pretty much nothing I like better than a rainstorm, except for a thunderstorm. Or an epic snowstorm. Cocooning. That’s my idea of a good day.

With Smudge’s soccer game cancelled we had an unexpected opportunity to slow down from our regular weekend schedule filled with postponed errands, playdates and soccer games. Yep, the life of a parent is rarely your own. But its pretty damn awesome.

It was too wet to wander out for brunch, so we were definitely eating at home. And what did Smudge request? Grilled cheese. I don’t know why I was surprised—what kid doesn’t request grilled cheese as their go-to meal? But for breakfast?continue to the recipe… about Sweet Pear and Rosemary Honey with Havarti Grilled Cheese

Matzo Ball Soup with Chicken Meatballs and Homemade Chicken Broth Recipe

I’m not Jewish. But I am definitely a matzo ball lover.

It all started with late night jaunts to the classic Canters Deli where I became an obsessive fan of matzo ball soup with all the fixins’: noodle, matzo ball, kreplach, chicken and carrots. What the crap is a kerplach you ask? It’s sort of a jewish tortellini and pretty darned good.

But oh, THE BROTH. That delicious broth that brought me back to my senses in those wee late night hours. If only I could replicate it—the broth, not the late hours. But I’m no Jewish mother—although my husband will say I do have the stereotypical tendencies. Sadly, those secret, Old World ways of chicken broth making may never make it to my stove.

But I do have a delicious recipe that hits home and curbs my matzo ball craving every time. And what better time to share with you than in celebration of Passover and Easter weekend. Yum. You’ll soon be a believer.

continue to the recipe… about Matzo Ball Soup with Chicken Meatballs and Homemade Chicken Broth Recipe

Mini Hot Dog Rolls and My Academy Award Recipe Round-Up

Paparazzi-chased limousines and never-ending flash of camera flashes. Form-fitted, haute couture-dressed beauties dripping in diamonds floating down the cascading red carpet. Acceptance speeches that have been rehearsed and rehearsed and rehearsed because, “It’s just an honor to be nominated.” Uh-huh. We’ve heard that one before.

The Academy Awards telecast is one of my favorite TV nights of the year, when the pomp and circumstance of Oscar’s big night and the celebrity falderal come front and center and we cheer—and jeer—the winners and the losers of Hollywood’s biggest popularity contest.

Which makes it the perfect night for us to pop some champers ourselves, invite some friends over and party like the Hollywood royalty we aren’t.

Who will be the big winner? It’s anyone’s guess with Vegas bookies as nervously sweaty about the odds as the ravenous, 10-day cleanse-ed actresses starvingly awaiting Wolfgang’s braised short ribs to be served.

For me, I have my odds-on favorite to win and a recipe to honor it in all the glory it’s leading man and his abs deserves.

Ever since the 1996 Golden Globes, when Brad—yeah, we’re on a first name basis, just don’t tell my husband—won the award for Best Supporting Actor and thanked his “love o’ my life, the angel Gwyneth Paltrow”—oh, if only that had worked out—I have been rooting for the poor little guy who just can’t catch a break to win at The Big Show. Maybe this will be his coup de grace, the one thing that will put him on a cover of a magazine.

So what’s my tribute to the big night?continue to the recipe… about Mini Hot Dog Rolls and My Academy Award Recipe Round-Up

Puff Pastry with Sabayon Custard and Strawberries

I just couldn’t let Valentine’s Day creep by without one more last-minute contender in my favorite heart recipe category.

I got all inspired to create this today when I had some left over puff pastry I was using for an upcoming post that is polar opposite of this one. But I didn’t want the leftover, thawed pastry to go to waste. BOOM! Inspiration. The cookie cutters were still out, littering the countertop after our Valentine’s Sugar Cookie baking extravaganza, so how about some heart-shaped puffs sprinkled with sugar sweetness. Okay, good to go.

Now what to add to my little heart cuties?

Earlier in the day Smudge was bugging me to make, oh what was that? Yes, her usual obsession: Pie. She was trolling through her kid’s pie cookbook and lit upon a strawberry tart-like sweetness. Okay, strawberries are valentine-ey and whip cream certainly has its history with romance. So that’ll work for the topping.

So I had the berry part and the whip cream part, but must have some goo to pull it all together. Pudding would be the ticket. Vanilla? Chocolate? Banana? Nah. Let’s go something a little more celebratory for V-day. A quick raid of the pantry and ohhhhh, YES. My go-to boozey add-in: Marsala wine.

continue to the recipe… about Puff Pastry with Sabayon Custard and Strawberries

Savory to Sweet: 6 Quick Breads and Cranberry Nut Bread

Food gifts are always a highlight of my gift giving holiday regimen. Is it because I like to cook? Or maybe because I like to eat (!).

This year I was inspired by Jaclyn of Food + Words’ article about homemade gifts in the debut issue of FoodieCrush magazine (page 18) and planned on making one of my favorite quick breads, a recipe given to me years ago by a dear co-worker.

But once I baked my loaves of Cranberry Nut Bread, my distribution intention gears changed toot sweet.

I just had to have one slice. And then another. And maybe just clean up those little old crumbs over there.The combo of tart cranberries and sweet bread with the nuts were just too good to share.

It was Christmas. I deserved a treat too, right? Right?

So instead of receiving the breads, my neighbors found my mom’s awesomest fudge in my cake-crumbed hands, standing at their doors, with a delicious holiday food gift substitute.

Today I found there were just a few slices left, so I used them in a sweet, cakey version of french toast for my daughter and her sleepover friend. Um, yeah. They licked the plates clean.

continue to the recipe… about Savory to Sweet: 6 Quick Breads and Cranberry Nut Bread

Pumpkin Gnocchi with Hazelnut Browned Butter and a Magazine Sneak Peek

So happy for the weekend, and wow. Just wow. This fall has been a gorgeous one. There’s almost nothing I love more than fall light–how does it actually warm you to the bones? It always inspires me to get my nesting on/in/done.

But fall is nearly in my rear view mirror, with the forecast of a winter storm set for Saturday. And while I watch those snowflakes fly, I’ll be working at my computer getting my little dream of launching Foodie Crush magazine all stitched together.

sneak peek photo > Britt Chudleigh

We’re in the midst of editing, layouts and photo editing for the debut issue of Foodie Crush magazine, an idea that’s been percolating in my brain for 2 years, that I finally threw myself into just a few short months ago.

I kind of can’t believe its actually happening.

continue to the recipe… about Pumpkin Gnocchi with Hazelnut Browned Butter and a Magazine Sneak Peek

Ham and Cheese Baked Egg Cups

I’ve been a bit obsessed with food in cups. You could say its due to my uber-busy life right now that I’m looking for ways to maximize my family’s food/eating/nutrition schedule while keeping it nutritious and delicious but fast and portable. Those start-of-school-bells ring early!

I first discovered a version of these egg strata cups 3 years ago at a local bakery that is no more (damn economy), that I’d drop into after dropping off my daughter for pre-school.

I was just going in for a latte, but those breakfast cups would always draw me in, flirting from the deli case, batting their baked bread, cheese, eggey-ness until I would at the last minute tell the cashier, “I’ll have one of those too.”

continue to the recipe… about Ham and Cheese Baked Egg Cups

6 Back to School Easy Breakfasts Plus a Frog In the Hole

Back to school is hard. And the end of summer is even harder.

So when the two collide in a how-can-it-be-over-I-want-summer-back flurry of a.m. activity because nobody is back on an appropriate school time sleep schedule, breakfast takes a back seat for too many school-bound families.

In my search to find some new breakfast routines that don’t include commercial, big-brand sugar cereals with way too loud of packaging for the early hour, I find myself gravitating to a go-to favorite breakfast my husband introduced to me just a few years ago. How in the world did I survive my adolescence without this breakfast?

Frog In the hole. Yup, that’s the name, don’t wear it out.

Odd name it may be, but easy it most definitely is. By choosing a whole grain bread that provides a long-wearing carbo load, protein packed eggs and the finish of cheese just because, and a bit of fresh fruit, it’s a healthy, power-packed breakfast that’ll keep my 7-year-old’s brain churning ’til lunch.

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.

5 from 5 votes

Frog In the Hole

This kid friendly egg and cheese breakfast Recipe

Ingredients

1 slice whole wheat bread I like my local brand Grandma's Sprouted Wheat
2 eggs
1 tsp butter
1-2 T shredded cheese

Instructions

Heat a fry pan on medium and spray with cooking spray and 1 tsp of butter. With the rim of a water glass or biscuit cutter, cut out the center of a slice of whole wheat bread. Place bread slice and remaining round in fry pan and crack 2 eggs in center of holed-out bread. Place a lid over the pan and cook for 2 minutes or so. As eggs set and whites become cooked, flip bread and egg with turner, also turning bread round. Add shredded cheese to top of egg and bread, cover to cook and melt until eggs are cooked as desired. Serve with fresh fruit. For the adults, I serve with Chohula or salsa and sour cream for a little kick.

Need a few more ideas for make ahead or easy a.m. recipes? These will get you through the morning and are as easy as putting on a fresh cup of joe.

photo > Family Fresh Cooking

Entice the kids with Family Fresh Cooking‘s sweet Berries and Goat Cheese Mini Pizza, a recipe that brainwashes the young-uns into thinking they’re eating dessert for breakfast. Pick up a pre-made pizza dough (Marla likes Trader Joe’s Pizza Dough) then go with a mild goat cheese—or a more potent flavor if your kids aren’t picky—and choose your own fruit and nut combo to keep them happy.

photo > Framed Cooks

Simplify your morning but still get mom (and dad) star points? Yes! Thanks to Framed Cooks maple-ey on-the-go version of the good old stand-by French Toast, Kate’s French Toast Muffins are perfect to make the night before and toss to the kids as they sprint out the door.

photo > What’s Gaby Cooking

Clear out the veggie crisper and bake ahead the night before so that the next morning you’re ready to warm up What’s Gaby Cooking‘s Petite Vegetable Frittatas in the microwave for a minute and toss to the kids as they bolt out of the door. This recipe would also be great in a ham and cheddar cheese variety for a meat lovers option.

photo > Ingredients, Inc.

Ingredients, Inc. is full of healthy and delicious recipes. And with peaches coming into their peak season, Alison’s Fresh Peach-Pecan Muffins are no exception thanks to healthy whole-wheat flour giving kids a dose of good carbs that they’ll never see coming, pecans packing the protein and good fats (yes parents, you can eat them too, and keep your cholesterol in check) and the peaches, well, the peaches are just plain tasty and sweet.

photo > Mountain Mama Cooks

Super easy and quick to bake while still finding your morning coffee, Kelley uses store-bought puff pastry, milk chocolate bars and almond paste to keep her kids morning breakfast sweet and simple with Mountain Mama Cooks Chocolate Croissants Cheater Style .

photo > Taste Food

I’m a sucker for the thick, tarty flavor of Greek yogurt, and Lynda’s easy breakfast of Yogurt, Plum and Granola Parfait is another supreme example of a make-ahead-becomes-breakfast-in-a-minute recipe. I’m betting Taste Food‘s spiced plum compote could easily be adapted to showcase any stone fruit like spring’s apricots or fall’s peaches.And a side note, Maria is receiving some great holiday cookie submissions from our foodie blogger friends and can’t wait to showcase them in our upcoming Winter Issue, and we’d love to see yours. Submit your holiday cookie by September 1 and share your sweetness with the world.

Thanks for reading. If you liked this post, please subscribe to foodiecrush and follow me on twitter, Facebook and Pinterest

Sweet and Savory Galette. Or, the Fancy Free-Form Pie

Why is it that something made with just three of cooking’s most basic ingredients can be so terribly intimidating? A food that has the most basic of foundations that in the wrong conditions can go terribly awry, with multiple variations and nuanced secrets handed down from mother to daughter, from pastry chef to novice baker.

You know what I’m talking about don’t you?

photo > foodiecrush

Yes, I’m talking pie crust.

To lard or not to lard? Regular unbleached flour or whole wheat? And what about those gluten-free pie lovers?

With a bounty of fresh fruit and an evening BBQ that I had volunteered to deliver a dessert to, I had to come up with something fast, something proven and something delicious.

So instead of poring over recipes and waiting for ingredients to sufficiently freeze, blend and roll, I took the easy way out, dug into my freezer for my emergency stash of store bought Pillsbury roll-up pie crust and went rustic. For the galette filling you can use any combo of fruit, just keep the proportions of sugar and flour the same as in the recipe at the end of the post.

And whaddya know? Noone was the wiser.

If you’re thinking savory is more your flavor, try some of these delicious versions from some of our favorite foodie bloggers.

photo > Aran Goyoaga

Cannelle Vanille‘s delightfully succulent recipe starts with an herb pie dough that sounds like it could be a task, but is actually a basic dough with herbs and pepper artfully added in, making Aran’s Crispy Mushroom, Potato and Blue Cheese Galette takes earthy mushroom and stinky blue cheese to the ultimate savory level, and perfect to share with family. Just like she did.

photo > Sarka Babicka

In my book, nothing says savory like Sarka’s combo of butternut squash, rosemary and goat cheese in a crispy crust. Enveloped in a créme fraiche studded wholemeal pie dough, Cook Your Dream‘s Roasted Vegetable Galette is a healthy, all-in-one feast. Now, if I could just stuff the whole thing in a ravioli I’d be the happiest eater on earth. Hmm, I think I have a recipe idea…

photo > In Praise of Leftovers

Sarah’s last minute tomato harvest provides the rest of us the bounty of her latent gardening habits. Cooking the tomatoes whole and then picking through the sauce for the cooked wrinkled skins is a secret tip to perfecting In Praise of Leftover‘s Green Tomato Chutney Galette topped with brie and chutney.

And now, my super-simple, sweetened-up galette version.

4 from 1 vote

[amd-zlrecipe-recipe:167]

As a final note, we have an exciting announcement coming up early next week. Bloggers, pre-heat your ovens and get ready to start your mixers, it’s Christmas in July.

Thanks for reading. If you liked this post, please subscribe to foodiecrush and follow me on twitterand Facebook and Pinterest

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