- Page 20 of 75 - Wholesome Recipes Made for Sharing

August 23, 2016

Prosciutto Leek Quiche and a Spoonful Magazine Breakfast

Last summer I hosted a backyard breakfast as part of an article I worked on for Spoonful Magazine, an independent quarterly magazine celebrating home cooking, gatherings, local artisans, and the art of entertaining. It’s a gorgeous publication and there’s so much inspiration on every page. Each issue features beautiful photos and menus for a collection of seasonal gatherings, and shows the joy that comes from bringing people together and into your home. I thought I’d share a glimpse of our breakfast last summer; the full feature and recipes are available in the current summer issue, which is now available at Barnes and Nobles stores nationwide and can also be ordered here.

August 15, 2016

Cocoa Hazelnut Overnight Oats with Sweet Cherries

Just over two weeks ago, I received word of my grandmother’s passing and not long after that, we were off on a plane to Hong Kong. Having lived to reach 101 years old, my grandmother had a long and full life, and her memorial service was a celebration of that. We spent ten days in Hong Kong, connecting with family I seldom see, and soaking in the culture of the bustling city. After indulging ourselves with all the dim sum, noodles, roasted meats, and delectable pastries you could possibly imagine, we were ready again for simplicity and the comforts of home.

July 28, 2016

Blueberry Almond Breakfast Crisp

Every July I make the same blueberry pie– it’s a favorite mid-summer tradition that I look forward to every year. Lately however, we seem to be eating more than our fair share of dessert, so I thought I’d change things up a bit and turn our summer dessert into a treat worthy of eating for breakfast. The almond paste crumble is what makes the pie truly special, but since almond paste is fairly dense with sugar, I increased the oats to almond paste ratio to make a crumble which is still markedly almond in flavor yet more subtly sweet. I also replaced the sugar in the blueberry filling with a mere touch of maple syrup for a more natural sweetness. Coconut oil took the place of butter and the resulting crisp was just what I had wanted- sweet but not too sweet, and with plenty of the almond oat crumble. When served warm from the oven, the blueberries are plump and juicy; if you prefer the filling to be on the thicker side, it sets up a bit more after it’s chilled. We enjoy it both ways. For an extra treat, serve with a dollop of vanilla bean creme fraiche.