Ingredients

1/3 cup salted butter, softened

1/4 cup brown sugar, packed

1/4 cup granulated sugar

1 Tbsp lemon zest

1 large egg

1 tsp vanilla extract

1 1/2 cups all-purpose flour

2 tsp baking powder

1/4 tsp salt

4 1/2 tsp poppy seeds

2 Tbsp lemon juice

2/3 cup buttermilk

Instructions

• Preheat the oven to 400℉. Lightly spray a mini muffin pan and set aside.
• In a large bowl, cream together the butter and sugar. Mix in the lemon zest. Add in the egg and mix until smooth.
• In a separate bowl, mix together the flour, baking powder, salt and poppy seeds.
• Slowly mix the dry ingredients into the sugar mixture. Add in the lemon juice and buttermilk, and mix until just combined.
• Spoon the batter into the prepared muffin cups and bake in the preheated oven for 10 minutes.

Ingredients (Serves 4):

3 cups Greek yogurt

2 cups mixed berries (strawberries, blueberries, raspberries)

4 tablespoons honey, plus extra for drizzling

1 cup homemade granola (recipe below)

Optional: 2 tablespoons chia seeds

Optional: 1 teaspoon vanilla extract

For the granola:

1 cup rolled oats

1/4 cup chopped nuts (almonds, walnuts, pecans)

2 tablespoons honey or maple syrup

1 tablespoon coconut oil

1/2 teaspoon cinnamon

Pinch of salts.

Instructions:

• For the granola: Preheat oven to 325°F (165°C). Mix oats, nuts, cinnamon, and salt in a bowl.
• Warm honey and coconut oil until melted, pour over oat mixture and stir to coat.
• Spread on a baking sheet and bake for 15-20 minutes, stirring once halfway through, until golden brown. Cool completely.
• If using vanilla extract, stir it into the Greek yogurt along with 2 tablespoons of honey.
• In 4 glass jars or parfait glasses, create layers starting with yogurt, followed by berries, then granola.
• Repeat layers, ending with berries on top.
• Sprinkle with chia seeds if using and drizzle with remaining honey.
• Refrigerate until ready to serve (can be made the night before).

Ingredients (Serves 6):

10 large eggs

1/4 cup milk

2 tablespoons olive oil

1 small onion, diced

2 cloves garlic, minced

5 cups fresh spinach, roughly chopped

1 cup cherry tomatoes, halved

3/4 cup crumbled feta cheese

2 tablespoons fresh dill, chopped (or 1 tablespoon dried)

Salt and freshly ground pepper to taste

Optional: 1/4 teaspoon red pepper flakes

Instructions:

Preheat oven to 375°F (190°C).

Whisk eggs and milk in a large bowl. Season with salt and pepper.

Heat olive oil in a 10-inch oven-safe skillet over medium heat.

Add onions and cook until softened, about 3-4 minutes.

Add garlic and cook for 30 seconds until fragrant.

Add spinach in batches, stirring until wilted.

Distribute cherry tomatoes throughout the pan.

Pour the egg mixture over the vegetables, tilting the pan to distribute evenly.

Sprinkle crumbled feta, dill, and red pepper flakes (if using) over the top.

Cook on stovetop for 3-4 minutes until edges begin to set.

Transfer skillet to preheated oven and bake for 15-18 minutes until eggs are set but still slightly jiggly in center.

Remove from oven (careful, handle is hot) and let cool for 5 minutes.

Slice into wedges and serve warm or at room temperature.

Ingredients (Makes 12 pancakes):

1 1/2 cups all-purpose flour (or whole wheat for extra nutrition)

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup ricotta cheese

3/4 cup milk

3 large eggs, separated

2 tablespoons lemon zest (from 2 lemons)

3 tablespoons fresh lemon juice

1 teaspoon vanilla extract

2 tablespoons unsalted butter, melted

2 cups mixed fresh berries for topping

Maple syrup for serving

Optional: powdered sugar for dusting

Instructions:

• In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
• In another bowl, whisk ricotta, milk, egg yolks, lemon zest, lemon juice, and vanilla until smooth.
• Fold the wet ingredients into the dry ingredients until just combined.
• In a separate bowl, beat egg whites until soft peaks form.
• Gently fold egg whites into the batter.
• Heat a griddle or non-stick pan over medium heat. Lightly grease with butter or cooking spray.
• Pour 1/4 cup batter for each pancake onto the griddle.
• Cook until bubbles form on the surface, then flip and cook until golden on both sides (about 2-3 minutes per side).
• Keep finished pancakes warm in a 200°F (95°C) oven while cooking remaining batter.
• Serve pancakes topped with fresh berries, a drizzle of maple syrup, and a light dusting of powdered sugar if desired.

Ingredients (Serves 4):

2 cups rolled oats

2 tablespoons chia seeds

2 cups milk (dairy or plant-based)

2 tablespoons maple syrup or honey

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

Pinch of salt

Toppings (mix and match):

2 cups mixed seasonal fruit (berries, diced mango, sliced banana)

1/4 cup chopped nuts (almonds, walnuts, pecans)

4 tablespoons nut butter (almond, peanut, cashew)

2 tablespoons unsweetened coconut flakes

Optional: extra drizzle of honey or maple syrup

Instructions:

• In a large bowl, combine oats, chia seeds, milk, maple syrup, vanilla, cinnamon, and salt. Stir well.
• Divide mixture evenly among 4 mason jars or containers with lids.
• Cover and refrigerate overnight or for at least 6 hours.
• In the morning, stir each jar and add a splash more milk if mixture is too thick.
• Top each jar with a combination of fresh fruit, chopped nuts, a spoonful of nut butter, and coconut flakes.
• Add an additional drizzle of honey or maple syrup if desired.
• Serve cold or at room temperature.

Ingredients (Serves 2):

4 slices whole grain bread

2 ripe avocados

1 cup cherry tomatoes, halved

1/4 cup crumbled feta cheese

4 large eggs (for poaching)

1 tablespoon white vinegar (for poaching)

1 tablespoon za'atar seasoning

2 tablespoons extra virgin olive oil

2 tablespoons fresh herbs (mint, basil, or parsley), chopped

Salt and freshly ground pepper to taste

Optional: lemon wedges for serving

Instructions:

• Fill a wide pot with water (about 3 inches deep) and bring to a gentle simmer. Add 1 tablespoon white vinegar.
• Toast the bread slices until golden brown.
• Cut avocados in half, remove pits, and scoop flesh into a bowl. Mash with a fork, leaving some chunks for texture. Season with salt and pepper.
• Spread the mashed avocado evenly on toast slices.
• Top with halved cherry tomatoes and crumbled feta.
• For the poached eggs: Create a gentle whirlpool in the simmering water. Crack an egg into a small cup, then gently slide it into the whirlpool. Cook for 3-4 minutes until whites are set but yolk remains soft.
• Remove eggs with a slotted spoon and place on paper towels to drain excess water.
• Place one poached egg on each avocado toast.
• Sprinkle with za'atar seasoning, drizzle with olive oil, and garnish with fresh herbs.
• Serve immediately with lemon wedges if desired.

Tools Needed:

10-inch cast iron skillet* or oven-safe pan

Mixing bowl*

Whisk

Cutting board and knife

Measuring cups and spoons

Ingredients:

8 large eggs from pastured hens

1/4 cup heavy cream or raw milk

2 tablespoons olive oil

1 small onion, diced

2 cups seasonal vegetables, chopped (asparagus, zucchini, bell peppers, etc.)

1/4 cup fresh herbs, chopped (basil, parsley, chives, etc.)

1/2 cup shredded cheese (optional)

Salt and freshly ground pepper, to taste

Instructions:

• Preheat your oven to 375°F (190°C).
• In a mixing bowl, whisk together the eggs and cream. Season with salt and pepper.
• Heat olive oil in your skillet over medium heat. Add onion and sauté until translucent, about 3 minutes.
• Add chopped vegetables and cook until tender-crisp, about 5 minutes.
• Sprinkle herbs and cheese (if using) over the vegetables.
• Pour the egg mixture evenly over the vegetables.
• Cook on the stovetop for 3-4 minutes until the edges begin to set.
• Transfer the skillet to the preheated oven and bake for 15-18 minutes, until the center is set and the top is lightly golden.
• Let cool for 5 minutes before slicing and serving.

Serves 6

Tools Needed:

Mason jar* or container with lid

Measuring cups and spoons

Spoon for stirring

Ingredients:

1 cup organic rolled oats

1 cup raw milk, yogurt, or plant-based milk

1-2 tablespoons honey or maple syrup

2 tablespoons chia seeds

1 cup mixed berries (strawberries, blueberries, blackberries, raspberries)

1/4 teaspoon vanilla extract

Pinch of sea salt

Optional toppings: additional fresh berries, toasted nuts, seeds, or a drizzle of honey

Instructions:

• In your jar or container, combine oats, milk/yogurt, sweetener, chia seeds, vanilla extract, and salt. Stir well.
• Gently fold in berries, being careful not to crush them too much.
• Secure the lid and refrigerate overnight or for at least 6 hours.
• In the morning, stir the mixture and add a splash more milk if it's too thick.
• Top with additional fresh berries and other desired toppings before serving.

Makes 1-2 servings

Tools Needed:

Small mixing bowl

*Toaster or oven

Cutting board and knife

*Microplane or garlic press

Measuring spoons

Ingredients:

1 cup whole milk ricotta cheese (homemade or high-quality store-bought)

2 tablespoons mixed fresh herbs, finely chopped (chives, basil, oregano, etc.)

1 garlic clove, finely grated

2 tablespoons extra virgin olive oil, plus more for drizzling

4 thick slices of sourdough bread

2-3 heirloom tomatoes of different colors, sliced

Flaky sea salt and freshly ground black pepper

Additional fresh herbs for garnish

Instructions:

• In a small bowl, mix ricotta with chopped herbs, grated garlic, 1 tablespoon olive oil, salt, and pepper.
• Toast the sourdough bread until golden brown.
• Drizzle each toast with remaining olive oil.
• Spread a generous layer of herbed ricotta on each toast.
• Top with sliced heirloom tomatoes, slightly overlapping them.
• Finish with a sprinkle of flaky salt, freshly ground pepper, a drizzle of olive oil, and additional fresh herbs.
• Serve immediately.

Serves 2-4

Tools Needed:

Large mixing bowl

Medium mixing bowl

Measuring cups and spoons

Griddle* or large skillet

1/4 cup measuring cup or ice cream scoop

Spatula

Sharp knife and cutting board

Ingredients:

2 cups fresh corn kernels (from about 3 ears)

1/2 cup stone-ground cornmeal

1/2 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1/2 cup buttermilk or plain yogurt

2 tablespoons honey

2 tablespoons melted butter, plus more for cooking

1/4 cup each: diced bell pepper and sliced green onions (optional)

Fresh herbs for garnish (chives, cilantro, or basil)

Instructions:

• If using fresh corn, cut kernels from cobs directly into a bowl.
• In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
• In a separate bowl, beat eggs, then add buttermilk, honey, and melted butter.
• Pour wet ingredients into dry ingredients and mix until just combined.
• Fold in corn kernels and diced vegetables if using.
• Heat a griddle or skillet over medium heat and add a pat of butter.
• For each cake, pour about 1/4 cup of batter onto the hot surface.
• Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook 1-2 minutes more.
• Serve warm with butter, maple syrup, or savory toppings like avocado or a fried egg.

Makes about 12 cakes

Tools Needed:

Large mixing bowl

Medium mixing bowl

Measuring cups and spoons

Whisk

Griddle* or large skillet

Spatula

Medium skillet for apples

Knife and cutting board

Ingredients:

For the pancakes:

1 cup buckwheat flour

1/2 cup all-purpose flour

2 tablespoons sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1 1/4 cups fresh apple cider

2 tablespoons melted butter

1 large egg

1 teaspoon vanilla extract

For the sautéed apples:

3 medium apples, cored and sliced

2 tablespoons butter

2 tablespoons maple syrup

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

Pinch of salt

Instructions:

• For the sautéed apples: Melt butter in a medium skillet over medium heat. Add apple slices, maple syrup, cinnamon, nutmeg, and salt. Cook, stirring occasionally, until apples are tender but not mushy, about 5-7 minutes. Keep warm while making pancakes.
• For the pancakes: In a large bowl, whisk together buckwheat flour, all-purpose flour, sugar, baking powder, baking soda, salt, and cinnamon.
• In a separate bowl, whisk together apple cider, melted butter, egg, and vanilla.
• Pour wet ingredients into dry ingredients and stir just until combined (a few lumps are okay).
• Heat a griddle or skillet over medium heat and lightly grease with butter.
• Pour about 1/4 cup batter for each pancake onto the hot surface.
• Cook until bubbles form on the surface and edges look set, about 2-3 minutes, then flip and cook 1-2 minutes more.
• Serve pancakes topped with warm sautéed apples and additional maple syrup if desired.

Makes about 12 pancakes

Tools Needed:

*Medium saucepan for eggs

Large skillet

*Slotted spoon

Colander for washing greens

Cutting board and knife

Measuring cups and spoons

2 serving bowls

Ingredients:

4 large eggs

6 cups mixed garden greens (spinach, kale, chard, etc.), roughly chopped

2 tablespoons olive oil

2 cloves garlic, minced

1 tablespoon lemon juice

1 ripe avocado, sliced

1/4 cup microgreens or sprouts

Salt and pepper to taste

Red pepper flakes (optional)

Extra virgin olive oil for drizzling

Instructions:

• Bring a medium saucepan of water to a gentle simmer. Carefully add eggs and cook for 6 minutes for soft-boiled eggs.
• Transfer eggs to an ice bath to stop cooking. Once cool enough to handle, peel and set aside.
• Wash and dry greens thoroughly. Remove any tough stems from kale or chard.
• Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
• Add greens and sauté until just wilted, about 2-3 minutes. Season with salt and pepper.
• Drizzle with lemon juice and toss to combine.
• Divide sautéed greens between two bowls.
• Slice peeled eggs in half and arrange on top of greens.
• Add sliced avocado to each bowl.
• Top with microgreens or sprouts.
• Finish with a drizzle of olive oil, additional salt and pepper to taste, and red pepper flakes if desired.

Serves 2

Tools Needed:

*Box grater

Clean kitchen towels or cheesecloth

12-cup muffin tin*

Large mixing bowl

Measuring cups and spoons

Cutting board and knife

Whisk

Ingredients:

2 medium yellow summer squash or zucchini

8 large eggs

1/4 cup fresh herbs, chopped (basil, parsley, chives, dill)

1/2 cup grated Parmesan or other hard cheese

1/4 cup diced red bell pepper

2 green onions, thinly sliced

1/2 teaspoon salt

1/4 teaspoon black pepper

Olive oil or butter for greasing muffin tin

Instructions:

• Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin with olive oil or butter.
• Grate squash on the large holes of a box grater.
• Place grated squash in a clean kitchen towel or cheesecloth and squeeze firmly to remove excess moisture.
• In a large bowl, whisk the eggs until well beaten.
• Add the squeezed squash, herbs, cheese, bell pepper, green onions, salt, and pepper to the eggs. Stir to combine.
• Divide the mixture evenly among the prepared muffin cups, filling each about 3/4 full.
• Bake for 20-25 minutes, until egg cups are set in the center and slightly puffed.
• Let cool in the tin for 5 minutes, then run a knife around the edges to loosen and remove.
• Serve warm or at room temperature.

Makes 12 egg cups

Note: These egg cups store well in the refrigerator for up to 4 days and can be reheated in the microwave for 30 seconds or eaten cold.

Tools Needed:

9x5 inch loaf pan*

Parchment paper

2 mixing bowls

*Electric mixer or wooden spoon

Measuring cups and spoons

Cutting board and knife

Cooling rack

Ingredients:

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter, softened

3/4 cup honey or maple syrup

2 large eggs

1/2 cup plain yogurt

1 teaspoon vanilla extract

1 1/2 cups diced fresh peaches (about 3 medium peaches)

1 tablespoon dried culinary lavender buds

2 tablespoons coarse sugar for topping (optional)

Instructions:

• Preheat oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, leaving overhang on the long sides.
• In a bowl, whisk together flour, baking powder, baking soda, and salt.
• In a separate large bowl, cream butter and honey until light and fluffy.
• Beat in eggs one at a time, then stir in yogurt and vanilla.
• Gently stir dry ingredients into wet ingredients until just combined.
• Crush lavender buds slightly between your fingers to release oils, then fold into batter.
• Fold in diced peaches.
• Pour batter into prepared loaf pan and smooth the top. Sprinkle with coarse sugar if using.
• Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
• Cool in the pan for 10 minutes, then lift out using the parchment overhang and cool completely on a wire rack.
• Store wrapped tightly at room temperature for up to 3 days, or refrigerate for longer storage.

Makes 1 loaf (about 12 slices)

Tools Needed:

Medium saucepan

Wooden spoon

Measuring cups and spoons

Cutting board and knife

*Glass jars or parfait glasses for serving

*Storage container for leftover compote

Ingredients:

For the compote:

2 cups chopped rhubarb (about 3 stalks)

2 cups hulled and quartered strawberries

3 tablespoons honey or maple syrup

1 tablespoon lemon juice

1 teaspoon vanilla extract

For the parfaits:

3 cups plain Greek yogurt

2 cups homemade granola or toasted oats

Fresh strawberries for garnish

Additional honey for drizzling (optional)

Fresh mint leaves (optional)

Instructions:

• For the compote: Combine rhubarb, strawberries, honey, and lemon juice in a medium saucepan.
• Cook over medium heat, stirring occasionally, until fruit breaks down and mixture thickens slightly, about 10-15 minutes.
• Remove from heat and stir in vanilla extract.
• Let cool completely. The compote will thicken more as it cools.
• To assemble parfaits: Place a layer of granola at the bottom of each glass.
• Add a layer of Greek yogurt.
• Spoon a generous layer of strawberry-rhubarb compote.
• Repeat layers, ending with compote on top.
• Garnish with fresh strawberries, a drizzle of honey, and mint leaves if desired.
• Store any leftover compote in the refrigerator for up to 1 week.

Makes 4 parfaits

Tools Needed:

Medium mixing bowl

Whisk

10-inch skillet* (preferably non-stick or well-seasoned cast iron)

*Silicone spatula

Cutting board and knife

Measuring cups and spoons

Ingredients:

8 large eggs

3 tablespoons raw milk or cream

1/4 teaspoon salt

Freshly ground black pepper

2 tablespoons butter

1/2 cup diced seasonal vegetables (cherry tomatoes, bell peppers, zucchini, broccoli, etc.)

2 tablespoons finely chopped fresh herbs (chives, parsley, basil, dill, etc.)

1/4 cup crumbled goat cheese or feta (optional)

Instructions:

• In a medium bowl, whisk together eggs, milk, salt, and pepper until well combined.
• Heat butter in a skillet over medium-low heat.
• Add diced vegetables and sauté until just tender, about 2-3 minutes.
• Pour in egg mixture and let sit undisturbed for about 30 seconds.
• Using a spatula, gently pull the eggs from the edges to the center, creating large, soft curds.
• When eggs are almost set but still slightly runny, remove from heat (they will continue cooking).
• Fold in fresh herbs and cheese if using.
• Serve immediately with sourdough toast spread with garden herb butter.

Serves 3-4

Tools Needed:

12-inch cast iron skillet*

Cutting board and knife

Measuring cups and spoons

Spatula

*Lid that fits the skillet

Ingredients:

4 cups leftover roasted root vegetables (sweet potatoes, beets, carrots, parsnips, turnips)

1 medium onion, diced

2 cloves garlic, minced

2 tablespoons olive oil or bacon fat

1 tablespoon fresh thyme leaves

1 tablespoon fresh rosemary, chopped

Salt and pepper to taste

4-6 fresh eggs

Fresh parsley or chives for garnish

Instructions:

Dice leftover roasted vegetables into uniform, bite-sized pieces if they aren't already.

Heat olive oil in a large cast iron skillet over medium heat.

Add diced onion and sauté until softened and beginning to brown, about 5 minutes.

Add minced garlic and cook for another 30 seconds until fragrant.

Add diced roasted vegetables to the skillet along with thyme and rosemary.

Press mixture firmly into the pan and cook undisturbed for 5 minutes to develop a crispy bottom.

Stir gently, then press again and cook for another 5 minutes. Repeat this process until vegetables are heated through and crispy in spots.

Season with salt and pepper to taste.

Using the back of a spoon, create 4-6 wells in the vegetable mixture.

Crack an egg into each well.

Cover the skillet and cook until egg whites are set but yolks are still runny, about 3-5 minutes.

Garnish with fresh herbs and serve directly from the skillet.

Serves 4-6

Tools Needed:

9-inch cast iron skillet* or 8x8 inch baking dish

2 mixing bowls

Whisk

Measuring cups and spoons

Spatula

Ingredients:

1 cup stone-ground cornmeal

1 cup all-purpose flour

1/4 cup honey

1 tablespoon baking powder

1/2 teaspoon salt

1 cup buttermilk

1/2 cup whole milk

2 large eggs

1/4 cup melted butter, plus more for greasing

1 1/2 cups fresh blackberries

Honey-sweetened yogurt or crème fraîche for serving

Instructions:

• Preheat oven to 375°F (190°C). Generously butter a 9-inch cast iron skillet or baking dish.
• In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
• In another bowl, whisk together buttermilk, milk, eggs, honey, and melted butter.
• Pour wet ingredients into dry ingredients and stir just until combined.
• Gently fold in 1 cup of the blackberries, being careful not to crush them.
• Pour batter into prepared skillet or dish.
• Scatter remaining 1/2 cup blackberries over the top.
• Bake for 30-35 minutes, until the center is just set but still slightly jiggly and the top is golden brown.
• Let cool for 10 minutes before serving warm with honey-sweetened yogurt or crème fraîche.

Serves 6-8

Tools Needed:

Food processor* (or pastry blender)

Rolling pin*

Parchment paper

Baking sheet

Cutting board and knife

Measuring cups and spoons

Small bowl for egg wash

Pastry brush

Ingredients:

For the crust:

1 1/4 cups all-purpose flour

1/2 teaspoon salt

1/2 cup cold butter, cubed

3-4 tablespoons ice water

For the filling:

2 tablespoons olive oil, divided

1 small zucchini or summer squash, thinly sliced

1 small eggplant, thinly sliced

2 medium tomatoes, thinly sliced

1 small red onion, thinly sliced

4 oz goat cheese, crumbled

2 tablespoons fresh herbs (thyme, oregano, basil), chopped

1 egg, beaten (for egg wash)

Salt and pepper to taste

Balsamic glaze for drizzling (optional)

Instructions:

• For the crust: In a food processor, pulse flour and salt to combine. Add cold butter and pulse until mixture resembles coarse meal.
• With the processor running, add ice water one tablespoon at a time until dough just comes together.
• Form dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
• Preheat oven to 400°F (200°C).
• Roll dough out on a floured surface to a 12-inch circle, about 1/8 inch thick. Transfer to a parchment-lined baking sheet.
• Spread 1 tablespoon olive oil over the dough, leaving a 2-inch border.
• Arrange vegetable slices in overlapping layers, alternating vegetables for color.
• Sprinkle with crumbled goat cheese and fresh herbs. Season with salt and pepper.
• Drizzle with remaining olive oil.
• Fold the edges of the dough over the filling, pleating as you go.
• Brush the crust with beaten egg.
• Bake for 35-40 minutes until crust is golden and vegetables are tender.
• Let cool for 10 minutes before slicing.
• Drizzle with balsamic glaze if desired before serving.

Serves 6-8