Buckwheat crêpes are naturally gluten free and have a subtle, nutty flavor. Crêpes made with buckwheat flour are actually referred to as a Breton galette. It’s a specialty of the Brittany and Normandy regions of France.
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Whole grain bread is toasted and spread with cream cheese and layered with slices of avocado, “everything bagel ” seasoning and breakfast radish.
Soft-shell crab season is upon us! The season lasts from May through September and it’s when the crabs shed their hard exterior and are harvested to take advantage of their softer shell.
This grain bowl is loaded with quinoa, roasted carrots and cauliflower seasoned with za’atar, soft boiled eggs, halloumi cheese and avocado – all the protein you need to get through the day.
The key to a good omelette is using a non-stick pan, lots of butter and the freshest eggs that you can find.
This is a great recipe to make for brunch because the salsa verde can be made ahead of time and then the rest can be easily assembled for multiple guests.