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Farmers’ Market Weekend Brunch Menu

Farmers’ Market Weekend Brunch Menu


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Hosting a get-together this weekend? Let your menu be inspired by the season's freshest produce

Maryse Chevriere

Zucchini soup

This time of year, there is no experience quite like walking through a farmers’ market with the aromas of fresh basil and dill mixing with the sweetness of sun-ripened strawberries. Typically, shoppers will head to the market with a specific menu for their weekend dinner party or brunch in mind. But this weekend do as many chefs do and let whatever delicious fruits, vegetables, or other market goods catch your eye determine what you’re serving. How can you not resist being inspired by that sun-warmed zucchini and pods of sugar snap peas and favas? Here’s what to serve:

Cold Zucchini Soup with Curry and Mint

On a hot summer day, nothing helps you beat the heat than starting a meal with a cold vegetable-based soup. This one is lightened with a kick of curry and aromatic mint.

Lamb Chops with Fava Beans

Succulent bone-in lamb chops are the perfect match for tender fava beans (and mint jelly has never found a better match).

Red Quinoa Salad

For non-meat eaters, a hearty grain salad is just the thing to keep them tied over for dinner. Be sure to pick up a loaf of whatever fresh-baked bread looks best, as well.

Baby Beet Salad

In lieu of a traditional green salad, serve this vegetable side dish starring crisp, colorful spring vegetables.

Strawberry Shortcakes

It isn’t summer without a dessert featuring sweet and juicy strawberries. Shortcake is an easy solution that can be mostly prepared in advance.


What can be a better start to your weekend than a delicious, decadent Farmers Market Brunch on the shores of the Potomac River at Washington Harbor? Farmers Fishers Bakers is one of the best brunch places in Georgetown. Bring the whole family to the Washington Harbor for our weekend brunch every Saturday and Sunday, and most holiday Mondays.

We offer an unlimited full of fresh, healthy, and delicious food and drink. Come hungry because our brunch is the most decadent brunch you will find in DC. From our homemade Buttermilk Biscuits & Cinnamon Rolls to our Traveling Trays of Bakers Pizza and Farmhouse Sushi to our French Toast Table, there is something for everyone. Our Butchers Table features our Honey Pot Fried Chicken and Breakfast Jambalaya, as well as our homemade Tacos and famous Cheesy Grits. Our Gardeners Table has an array of salads, b rûléed grapefruit, and more. Our Carvers Table for our House-Cured Ham, Slow-Roasted Brisket, and delicious bacon. And there is no better way to end a great brunch than at our Dessert Table filled with our Farmers Donuts, Whirley Pop Kettle Corn, cakes, pies, and our fresh Seasonal Crisp.

Farmers Fishers Bakers also offers full bar service with a wide variety of brunch cocktails, also made from scratch, such as one of the best Bloody Mary’s in town. We also serve our very own First Bake Blend coffee.


Video Tutorial

Yum, right. Yeah. It really is a favorite! You definitely do want to make this! But if you wanna know the backstory, read on here before you head to the recipe card …

Sooooo … Ever since we became friends a few years back, Gretchen has laughed a lot.

Generally while also shaking her head with that expression of wide-eyed disbelief that says “I think you might actually be certifiably nuts, but you’re pretty fun to hang out with, so I’m just gonna humor your latest insane idea/crazy suggestion/I-seriously-don’t-know-where-you-come-up-with-this-stuff comment.”

Although, to be fair, I guess I probably spend just as much time giggling and shaking my head right back at her.

In fact, I’m pretty sure that’s how we ended up with a blog. We have no idea anymore whose you’ve-got-to-be-kidding idea this originally was, but apparently the other one decided to go along with it.

And isn’t that just one of the very best things about good friends?

They give you an entirely different perspective on the world, without ever judging your own views and ways of doing things (even if they do think you’re a little bit crazy!). And sometimes you actually learn a lot along the way.

I especially notice this with Gretchen since we spend so much time working together in the very personal spaces of each other’s kitchens (rooting through each other’s cupboards and refrigerators), discussing what flavor combinations taste terrific, and chatting about our families’ food preferences and traditions.

• She organizes things in her kitchen totally differently than I do (as in, she actually organizes things).

• While it seems completely clear to me that the fastest way to deal with a clove of garlic is with a chef’s knife, it has always been absolutely obvious to her that the best way to tackle garlic is with a garlic press. Huh. Go figure. (Side note: I absolutely swear by my 8″ Victorinox chef’s knife – unbeatable price and a top Cook’s Illustrated rating convinced me to buy it, and I’ve never looked back.)

• Oh – and that amazing little contraption she calls a can opener still remains a mystery to me no matter how many times she shows me how to use it. Never seen a can opener like that before! But I have to admit that it works like a charm (and I kinda covet it). Who knew?

• Yeah, and she fastidiously pre-rinses every dish before it goes in the dishwasher. I pretty much figure that’s why I bought a dishwasher in the first place, and only worry about any food particle bigger than an entire hamburger. We’re just different that way, ya know?

And really, our differences make us – and this blog – so much better. We’re constantly questioning and pushing each other to retest and perfect recipes, or to clarify techniques that might not be clear to anyone else, even though they seem crystal-clear to one of us.

This all leads us to the story of this breakfast casserole.

Because … holiday food traditions? Well, we’ve learned a few things from each other there, too!

I mean, in my family, holidays like Easter and Christmas involve gaggles of family members and generally require multiple parties. At least one gathering’s always a brunch (gotta start early if you’re gonna cram in that much partying!). And it’s always just been a no-brainer for all of us that this meant make-ahead breakfast casseroles.

As much as we love cooking, we sure don’t want to get up at the crack of dawn to do it! (We may start our parties early, but we’re for sure not crack-of-dawn people!)

And, seriously – who wants to be stuck in the kitchen when there are Easter eggs to hunt and raucous laughter emanating from the next room?

Gretchen’s side of the family doesn’t live quite so near, so morning festivities and massive brunch parties aren’t really their thing.

And she was a little surprised when I passionately explained how (obviously. ) everyone absolutely needs make-ahead breakfast casseroles for holidays. I mean … it just seemed so clear to me that everyone did!

But, of course, she loves any recipe that’s an easy make-ahead. So, it wasn’t actually all that hard to convince her that if she ever begins hosting brunch bashes, overnight casseroles are the only way to go!

And she was totally on board when I said that we’d clearly, therefore, need to do a round-up of make-ahead breakfast ideas for last Christmas! As we were compiling those recipes, I was sure I’d find a recipe Just.Like.This.One. It seemed perfectly obvious – the typical hearty egg casserole made fresher, lighter, healthier, yummier by tons of great veggies. It was the recipe I really wanted to find – surely everyone had a recipe Just.Like.This.One. Right?

If you check out our THK round-up of make-ahead breakfasts , you won’t see this recipe, or even one just like it.

So, since I didn’t find it, I created my own.

And I love it. We all love it!

It’s got all the hearty, fuel-you-up-to-finish-hunting-down-that-last-impossible-egg ingredients you’d expect from an egg casserole, but with leaner sausage and cheese, plus tons of delicious and nutrition-packed veggies.

It’s like a farmers’ market in your baking pan (you know … hence, the name …).


Mother's Day Breakfast and Brunch Recipes

Treat Mom on her special day with a delicious morning meal.

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Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

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Photo By: Jessica Brooks ©© 2016, Cooking Channel, LLC. All Rights Reserved.

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Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Stephen Murello ©Stephen Murello

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: STEPHEN MURELLO ©STEPHEN MURELLO

Photo By: Coral Von Zumwalt

Photo By: Coral Von Zumwalt

Lemon Pudding Cake with Berries

Whether you&rsquore letting her sleep late and making a showstopping brunch or bringing her breakfast in bed, there&rsquos no doubt mom will appreciate taking the morning off. That&rsquos why we&rsquove rounded up all the recipes you&rsquoll need to plan the perfect meal. Since it&rsquos a special day, we suggest starting adding a sweet treat that borders on dessert, like these individual lemon pudding cakes, topped with fresh berries.

Raspberry Sunrise Mimosa

This beautiful drink is the perfect fancy treat for Mother's Day. Extra points for serving it to her in bed.

Blueberry Pancakes

Trisha's brunch-perfect pancakes are made with sour cream, lemon zest and blueberries (fresh or frozen berries will work just fine).


Farmer's Market Breakfast Enchiladas

This Farmer's Market Breakfast Enchiladas recipe is made with eggs, lentils, and a bounty of fresh, seasonal produce. They're the perfect enchilada recipe for a crowd and they're freezer-friendly, too!

Breakfast enchiladas! Yes, you heard me. Enchiladas. FOR BREAKFAST. This may just be the best idea I've ever had. Maybe. Aside from moving into a house that's within walking distance of the Farmer's Market. I mean, that’s pretty hard to top. 💁‍ Especially when it's the peak of summer harvest season!

Here's how our weekend went – on Friday, I picked up some Mission Organics® Tortillas with the goal of making a batch of BOMB breakfast enchiladas at some point during the weekend. I've mentioned before that they're my go-to tortillas but let me remind you why – A) they're organic AND non-GMO, B) they're soft and easy to roll, C) they're literally the best tasting tortillas you can buy, and D) they're available nationwide, which means I can always find them at my grocery store. They even have a handy product locator on their website! If I'm gonna make enchiladas with organic local produce, I'm gonna make sure the tortillas are just as high quality AND authentic. 💁‍

SO – on Saturday morning, we made the 5-minute trek to the Farmer's Market and selected the very best and (let's be honest) the ✨ prettiest✨ fresh produce. A rainbow of juicy, ripe heirlooms. Fragrant, bright yellow sweet corn. Local farm eggs. Zingy cilantro. Spicy, red and green jalapeños. Summer harvest at its absolute finest. 😍 And all of it is just around the corner! Yeah. Farmer's Markets are a major perk of Midwest summers.

Later on Saturday night, we had a few friends over for our first "party" at our new house and I definitely stayed up too late. By too late, I mean 2am. Does this qualify as getting old? 😁 When we finally rolled out of bed on Sunday, these breakfast enchiladas were the first (and only) item on our agenda. (Besides going downstairs to assess the post-party cleanup.)

Chop the veggies. Cook the filling. Blend the sauce. Wrap everything up in the tortillas. Bake. And enjoy. It's seriously that easy to achieve wholesome, satisfying brunch goals. AT HOME. These were everything we needed to round out a fun, busy weekend!

We make an effort to shop and eat seasonally as much as possible year-round, but I'd be lying if I said that summer veggies weren't my favorite. They're just the best! Even though we haven't made it to the farmer's market every weekend since we moved, we try our best. It's hard to beat having a fridge stocked to the brim with fresh, local produce. We spent less than $20 and we got enough food for 6-8 meals! Just think of what you can make using these Mission Organics tortillas – quesadillas, cauliflower tacos, breakfast burritos , taquitos, these breakfast enchiladas. the possibilities are endless!

I have to stress the fact that these breakfast enchiladas are NOT just for breakfast. I'm speaking from experience when I say that they're also great for lunch or dinner and they reheat perfectly for meal prep. I even provided reheating instructions below to make it easy for you! Keep your options open, people. 😉 Enchiladas all day, every day!

Also. when you make these – which should be ASAP – be sure to snap a picture and tag us on Instagram . We love seeing what you make and sharing your creations on our stories!


Northeast PA

We’ve given props to The Kickstart Cafe, a cheerful diner in Friendsville, PA (just a mile from the New York border) for its cheesesteak, and would be remiss to leave it off this brunch-centric list. Open daily from 6 a.m. to 2 p.m., you can treat yourself to a brunch feast any day of the week! The Kickstart has one of those specials boards that always has something on it that you want to eat. Think: corn beef hash, strawberry french toast and a chili-cheese omelet. Don’t miss the house-made muffins, baked fresh each day, in a variety of tasty flavors – split one with your table as an appetizer while you wait for your main dishes to come out. 26706 State Route 267, Friendsville (570) 632-0007.

Henry’s on Clay, in downtown Scranton, is a quintessential brunch-y bistro: a cute corner spot with outdoor seating, a well-designed, minimalist interior, and a menu packed with a range of delectable dishes. Food options range from creative and fresh (BLT panzanella salad, seasonal Dutch baby pancakes, gyro-inspired fancy toast) to straight-up classics (pot pie soup, hangover hash). Bonus points for a B.Y.O.B.S. (Build Your Own Breakfast Sandwich) menu, offering guests a chance to create their ideal sammy, with numerous combos of eggs, cheeses, proteins and veggies. Opened in December of 2018, Henry’s on Clay has already become a community staple for a no-fail, great-every-time brunch spot! 1600 Clay Ave., Scranton (570) 800-1839.

Sometimes you can judge a book by its cover, or, in this case, a restaurant by its name. Much as you might expect, Julie’s Cozy Cafe is a homey little breakfast spot tucked into a storefront on West Chestnut Street in Wilkes-Barre. The menu is nothing fancy, just straightforward and expertly-made breakfast and brunch fare, like scrapple and eggs, silver dollar pancake and all sorts of omelets. Grab a stool at the tiny counter and order to your heart’s content (prices are very, very reasonable) – we suggest peanut butter and banana stuffed French toast with a side of extra-crispy bacon. 95 W. Chestnut St., Wilkes-Barre (570) 824-2233.


15 Best Quiche Recipes That Will Upgrade Your Brunch Game

Broccoli, veggie, ham and cheese . you want it, we got it.

Quit scrambling to make breakfast for a crowd and whip up one of our best quiche recipes. Easily one of the top egg recipes out there, quiche is tasty and customizable to suit your cravings (or whatever you need to use up in the fridge). We've got ideas for everything include: broccoli, veggies, ham, cheese, onion &mdash the list goes on and on! So the next time you have guests over for breakfast, or just want to make a normal Saturday morning a little more special, try out an epic quiche creation, then branch out and explore tons of our other best brunch recipes.

What came first, the crustless quiche or the frittata? Either way we're digging this bacon-loaded skillet.

Put some South in your mouth with this pimiento cheese quiche or try another variation, like Mushroom and Zucchini, Asparagus and Bacon or Ham and Spinach.

These gluten-free biscuits deliver on taste despite hiding a secret superfood ingredient: cauliflower.

Rectangular tart pans make this easy, cheesy quiche feel a lot fancier. Try it for Mother's Day brunch!

That's right &mdash this recipe ditches flour for a crispy potato crust that pairs perfectly with an egg-and-bacon breakfast.

Add ricotta cheese to your quiche for richness and texture you won't find in a typical recipe.

Packed with ham, crème fraîche, and cheese, you won't even miss the crust!

When it comes to brunch &mdash go big or go home. We prefer going big with this deep-dish bacon and leek idea.

Caramelized shallots are basically onion candy and make this quiche taste unreal.

Crispy wonton wrappers stand in for the crust and you definitely wont be able to stop at just one.


Friday and Saturday

Longest operating restaurant in Lee County

homey eatery serves the same big portions and same great quality of a Southern Grandma, and has been doing so since the 1960's. The lunch and dinner specials don't come with one side they come with THREE

Serving the finest southern food you have ever tasted

"I (JLB) recently reviewed this place, but that won't stop me from singing its praises as often as I can. The 67-year-old Farmers Market is the oldest restaurant in Fort Myers for a reason: It's delicious. It's comfort on a plate. And I can't get enough.

Using recipes passed down generations

Deion sanders - Farmers Market in Fort Myers, Fl, has some of the best soul food I&rsquove ever had. It&rsquos a must every time I go back home.


Learn more with Overcoming Estrogen Dominance

“The body has an amazing ability to heal. We just need to give it the right resources.”

In Overcoming Estrogen Dominance, my goal is to empower and give you the tools to take control of your hormones and health.

More than 70% of women experience estrogen dominance. The symptoms range from lumpy and fibrocystic breasts to thyroid nodules, hot flashes, fibroids, uterine polyps, painful, heavy or irregular periods to infertility and miscarriages, from mood swings to insomnia, weight gain to fatigue.

So many women have experienced the pain and frustration that comes when they feel their symptoms and complaints are dismissed or minimized. This is particularly true for women who are experiencing the symptoms of hormone imbalance. Even when doctors do offer treatment, it’s typically in the form of prescription medication or invasive surgical procedures.

In Overcoming Estrogen Dominance, I hope to show that those extreme interventions are often unnecessary, and to give women a roadmap to reverse estrogen dominance using food, herbs, supplements and natural protocols to rebalance hormones.


Farmers' Market Diet: Lose Weight With Our Fresh Recipes

We&aposve found a new secret weapon for healthy weight loss. It&aposs not gimmicky or expensive but all natural, delicious, and sure to give you fast results: It&aposs your local farmers&apos market.

Because just-picked fruits and vegetables smell and taste so amazing, our plan gets you excited about the right foods—the ones that make it easy to shed pounds. And when you surround yourself with juicy tomatoes and sweet peaches (plus farm-fresh eggs and dairy, lean meats, seafood, and whole-grain breads), you&aposll want to slow down and savor them. That means you&aposll fill up quicker on fewer calories. So grab your basket, and read on to discover our fresh take on dropping pounds.

Your fresh-picked plan
We designed a week&aposs worth of delicious menus that add up to about 1,500 calories a day (breakfasts about 300 calories each, lunches about 400, dinners about 500, and snacks and desserts around 150). Pair the diet with this fitness plan and you&aposll lose up to 10 pounds in five weeks.

Note: The amounts of ingredients are to taste unless otherwise noted.

Breakfast
Farm-Stand Oatmeal: Cook a packet of plain instant oatmeal. Top with 2 tablespoons almonds and 1 cup blackberries drizzle with 1 teaspoon honey.

Snack
Top 6 ounces plain low-fat yogurt with 1𠑂 cup blueberries and lemon zest.

Lunch
Chicken and Arugula Salad: Marinate 1 quartered apricot in balsamic vinegar grill until softened. Brush a 4-ounce skinless chicken breast with olive oil, cut in strips, and grill. Top arugula with chicken, apricot, and 2 tablespoons fresh Parmesan. Drizzle 1 tablespoon each olive oil and balsamic vinegar season with salt and pepper.

FYI
Produce takes off the pounds: In a recent study, people who increased the amount of water-rich fruits and vegetables they ate, while lowering their fat intake, lost one-third more weight over six months they also felt less hungry.

Snack
Serve 1 1𠑂 cups raw summer squash rounds with 1𠑄 cup hummus.

Dinner
Grilled Portobello Mushrooms: Brush 2𠄳 portobello mushroom caps (stems removed) with olive oil season with salt and pepper. Cook 5 minutes per side in a grill pan. Mix fresh chopped basil, corn kernels, peas, and minced garlic drizzle with olive oil. Serve mushrooms and vegetables with 1 cup whole-wheat couscous.

Breakfast
English Muffin With Peanut Butter: Top a whole-grain English muffin with 1 1𠑂 tablespoons natural peanut butter and 2 teaspoons fruit preserves.

FYI
A healthy mix is what you need: Combining protein, good fats (like the ones in fish), and fiber will help you feel satisfied and keep your blood sugar level stable, which means you won't be reaching for the cookie jar.

Snack
Combine 1𠑂 cup low-fat cottage cheese with 1 cup fresh cherries.

Lunch
Chopped Green-Market Salad: Top shredded green leaf lettuce with grape tomatoes, diced cucumber, 1𠑄 cup diced avocado, 2 tablespoons feta, chickpeas, and diced red onion drizzle with 1 tablespoon each olive oil and lemon juice.

Snack
Spread 11𠑂 tablespoons natural almond butter on 2 whole-grain crisps.

Breakfast
Farmers&apos Yogurt Parfait: Top 6 ounces plain low-fat yogurt with 1𠑄 cup granola, diced apricot, and 1 teaspoon honey.

Snack
Enjoy 1𠑄 cup raw, unsalted almonds.

Lunch
White Bean and Tuna Wrap: Mix 1/3 cup cannelini beans and 3 ounces chunk light tuna with red onion, diced tomato, and 1 tablespoon pecorino Romano cheese. Season with salt and pepper, and drizzle with balsamic vinegar and 1 teaspoon olive oil. Fill a whole-wheat wrap with mixture.

Dinner
Grilled Chicken With Pesto Asparagus: Brush 2 (3-ounce) chicken breasts with olive oil cook in grill pan. (Save 1 breast for Thursday&aposs lunch.) Mix 1 tablespoon pesto with halved cherry tomatoes and 1 cup each steamed aspara-gus and roasted fingerling potatoes.

Breakfast
Toast and Berries: Top 2 slices whole-grain raisin toast with 1 ounce goat cheese and 3𠑄 cup sliced berries.

FYI
Fiber helps you stick to any diet: It makes you feel full longer—and our fruit-and-veggie-packed plan serves up about 24 grams of fiber a day.

Snack
Combine 1 1𠑂 cups cubed honeydew with fresh mint and 2 tablespoons flaked coconut.

Lunch
Market-Table Pasta Salad: Cook 1 ounce penne pasta cool. Mix pasta with fresh basil, diced chicken, 1 cup diced tomatoes, 2 tablespoons grated pecorino Romano cheese. Drizzle with balsamic vinegar and 2 teaspoons extra-virgin olive oil.

Snack
Top apple slices with 1 ounce aged Gouda cheese (about 2𠄳 thin slices).

Dinner
Spiced Turkey Burger With Moroccan Carrots: Mix 4 ounces lean ground turkey with 1 tablespoon feta cheese, 1𠑄 teaspoon dried oregano, 1𠑈 teaspoon red chili flakes. Form into a patty grill. Top with sliced tomato and 1𠑄 cup tzaziki sauce. Serve burger on a whole-wheat bun, with a side of Moroccan Carrots (1 1𠑂 cups steamed carrots, 1𠑄 teaspoon cumin, garlic, lemon juice, and 2 teaspoons olive oil).

Breakfast
Hearty Cereal With Fresh Berries: Combine 1 cup whole-grain cereal with 1 cup raspberries and 3𠑄 cup skim milk.

Lunch
Market Lunch Box: Pack up 2 slices multigrain bread with 2 hard-boiled farm-fresh eggs, 6 steamed asparagus spears, and 1 ounce fresh Parmesan cheese.

Snack
Spread 1𠑂 ounce part-skim ricotta on 2 whole-grain crisps, top with 2 fresh figs (quartered), and drizzle with 1 teaspoon honey.

Dessert
Strawberry-and-Rhubarb Compote: Mix 1𠑂 cup each chopped strawberries and rhubarb with 2 teaspoons sugar, a dash of lemon juice, and 1𠑄 teaspoon vanilla extract. Simmer for about 5𠄸 minutes. Cool. Top with 1𠑂 cup plain low-fat yogurt.

Breakfast
Multigrain Pancakes With Peaches: Prepare batter from a mix, and cook 3 silver-dollar-size pancakes. Top with sliced fresh peaches, and serve with 1 cup plain low-fat yogurt. Drizzle 2 teaspoons maple syrup and 1𠑂 teaspoon vanilla extract.

Snack
Spread 1 cup plum slices with 1 ounce farmer&aposs cheese.

Lunch
Steak Salad With Red Peppers and Ginger Vinaigrette: Cook 4 ounces lean flank steak on a grill or in a grill pan. Slice steak into strips. Top a bed of spinach with steak, red bell pepper slices, orange slices, and sliced scallion. Make dressing with 1 teaspoon sesame oil, 1 tablespoon grapeseed (or canola) oil, 1 tablespoon rice wine vinegar, minced ginger, and garlic. Sprinkle salad with sesame seeds.


Watch the video: Weekend farmers market in Neihu sells only traceable food (June 2022).


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