Need a quick, protein-filled, grab-and-go breakfast or snack? We love this recipe submitted by Rocky Oaks Goat Creamery! INGREDIENTS: 1 12 oz. package bacon, diced and cooked until crispy 10 large eggs 2 cups cottage cheese 1 teaspoon baking powder 2 cups chopped fresh spinach, cooked and drained 1 can green chiles, diced 2 cups...Read More

Eggs Benedict is the ultimate brunch dish — toasted and buttered English muffin, Canadian bacon, poached eggs, and finished with a silky hollandaise. And there are many variations on a theme — substitute the bacon with a slice of ham, a crab cake, or a piece of poached salmon; add a slice of tomato or...Read More

Spring with its longer days and more daylight mean that hens are beginning their egg production cycle. Full egg production, generally an egg per day for each chicken, is in summer. Mother Nature has been rough on California this year with colder and wetter weather, so it’s been a slow start for ‘the girls.’ The...Read More

This dish is a riff on a Mexican dish called “migas,” which is traditionally made with older corn tortillas. This one uses tortilla chips. You can use old stale ones and smaller broken bits in the bottom of the bag, but fresh chips work fine too. My son is not a fan of eggs, but...Read More

INGREDIENTS: Meyer Lemon Vinaigrette 2/3 extra virgin olive oil 1/4 cup Meyer lemon juice 1 teaspoon Dijon mustard 1/2 honey (if desired) Salt and pepper, to taste Salad 1/2 lb. frisee (or escarole, arugula, etc.) 6 oz. Corralitos bacon (apple wood-smoked bacon) 4 Fuyu persimmons, sliced 1/4” thick 1/2 cup pomegranate seeds and juice 1 oz....Read More

INGREDIENTS: 3 lbs. jumbo asparagus, trimmed and peeled 1/2 lb. shallots or spring onions, sliced 1/4 lb. bacon, cut into lardons (small strips, about 3/8 inch wide) 12 fresh eggs 1 tablespoon white vinegar 1/4 cup bread crumbs, toasted 4 egg yolks 2 tablespoons lukewarm water 1 tablespoon Meyer lemon juice 1 teaspoon Tabasco 1...Read More

INGREDIENTS: 1 bunch (roughly 1 ¼ pounds) medium asparagus Salt and fresh ground pepper 1 1/2 tablespoon butter 1/1/2 tablespoons olive oil 8 ounces oyster mushrooms (or buttons) sliced or broken into 1/2-inch bits 1 small brown onion, peeled and cut into medium dice 1/2 loaf of bread such as French, francese, or ciabatta, crust...Read More

INGREDIENTS: 1 tablespoon butter 1 medium onion, diced 12 extra-large eggs 1 cup heavy cream 4 ounces cream cheese, cubed or fresh goat cheese, crumbled 1/2 lb. smoked salmon, chopped 6 scallions, chopped, white and tops 3 tablespoons chopped fresh dill 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon fresh lemon zes...Read More

This is a simple dish that can be eaten hot or room temperature, as an appetizer or as a light main dish with a salad or soup. You can use other greens in this as well, such as arugula or spinach, and it is a great way to use greens that look less than perfect....Read More

Egg salad is delicious and versatile. Use it as a filling for sandwiches, a bagel topping, or as an appetizer with crackers. INGREDIENTS: 8 large eggs 1/4 cup mayonnaise 1 tablespoon fresh dill or tarragon, minced 2 tablespoons chives, minced 1 tablespoon Dijon mustard 1/2 teaspoon salt 1/4 teaspoon fresh ground pepper Optional Additions: avocado...Read More