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Cheese Kugel

Sunday, September 7th, 2008 by Jean Gleason

Sometimes you just need a little comfort food. This recipe is from my sister-in-law, Kathy.


  • 3 eggs separated
  • 1/4 cup melted butter
  • 2 Tablespoons sugar
  • 1 lb cottage cheese
  • 1 cup sour cream
  • 2/3 lb egg noodles (already boiled)
  • (1/2 cup – cornflakes, bread crumbs, dried fried onions etc – optional)


Curried Eggs

Thursday, August 21st, 2008 by Jean Gleason

I’ve been known to add curry powder to my eggs just to change things up a bit.

Curry blends can vary dramatically. Turmeric is one of the main ingredients in many curry blends, including ours. (Actually, curry powder can successfully be substituted when turmeric is called for in most recipes.) I find that someone asks about turmeric at pretty much every farmers’ market. They aren’t sure what it tastes like, but they want to buy it. I tell them that if they like curry, they probably like turmeric.


  • 2 eggs
  • 1/4 onion, chopped
  • 1/2 tomato, chopped
  • 1/2 cup mushrooms, sliced
  • 3 Tablespoons fresh cilantro, chopped
  • 1 oz extra sharp cheese, grated
  • 1 teaspoon organic curry powder


  1. Saute onion, tomato, and mushrooms in oil over medium heat.
  2. Beat eggs with curry powder and a splash of water.
  3. Add eggs to pan.
  4. Sprinkle cilantro and cheese over eggs.
  5. Cover and cook for 3-5 minutes.
  6. Add salt and freshly ground pepper to taste.

Devil’s in the Details Deviled Eggs

Tuesday, December 9th, 2008 by Lynn Hollenbeck

When the devil’s details include cayenne, jalapeno and tabasco, you know it’s not your grandmother’s church supper recipe. Bucking all trends and fads, this retro classic is always the first to be devoured at any gathering, and these ones are dressed for the holidays with golden curry powder and bright green cilantro garnish. Behold the elegant and economical egg.

Devil’s in the Details Deviled Eggs
Prep time

Total time


Recipe type: Appetizer
Serves: 6

  • 6 eggs, boiled and peeled
  • 3 tablespoons mayonnaise
  • 1 teaspoons organic curry powder
  • ¼ teaspoon organic ground cayenne
  • 1 jalapeno, seeded and finely minced
  • Tabasco, a dash or two
  • Fine sea salt (to taste)
  • Organic ground pepper black (to taste)
  • Organic ground paprika
  • Fresh cilantro, for garnish

  1. Slice eggs in half, scoop out yolks and mash them with all ingredients but cilantro and paprika.
  2. Arrange egg whites on a platter and spoon yolk mixture back into egg whites.
  3. Sprinkle with dash of paprika, and garnish with sprigs of fresh cilantro.

Easter Egg Recipes

Monday, April 2nd, 2012 by Jenny Ross


Recipes that use hard boiled eggs?
or perhaps you’d like some inspiration for your family brunch?
We’ve collected some of our favorite egg recipes… all in one basket just for you!

Recipes with hard boiled eggs:

(Devil’s in the Details) Deviled Eggs

Chicken Pate with Apples and Brandy

Egg recipes for your holiday brunch:

Blueberry Pancakes

Cheese Kugel

Curried Eggs

Cheese Strata

Market Muffins (with Chia Seeds)

Sinfully Delicious French Toast

Festive Egg & Cheese Strata

Saturday, December 10th, 2011 by Jean Gleason

The red and green peppers give this egg casserole a nice Christmas flair. Because you can make it ahead, it is great for Christmas brunch. Just pop it in the oven, turn on Nat King Cole and enjoy it with those you love.
Serves 6-8

Festive Egg & Cheese Strata

  1. Butter sides and bottom of a 9×12 oblong pan.
  2. Beat eggs, add milk, onions, salt, pepper, mustard, and Cholula sauce, set aside.
  3. Spread butter on bread slices, cut into bite size chunks.
  4. Sprinkle ½ of the bread into pan and top with ½ of the cheese, repeat.
  5. Pour egg mixture over bread and cheese. Cover and refrigerate overnight (or at least 6 hours).
  6. Sprinkle minced peppers (save some for final garnish) and paprika on the top and bake at 350°F for 1 hour.
  7. Sprinkle with chopped fresh parsley, minced red pepper, and minced green pepper and serve warm from the oven.


Sinfully Delicious French Toast

Thursday, January 22nd, 2009 by Jean Gleason

This is a great brunch recipe. Make it the night before and just pop it in the oven in the morning.

Sinfully Delicious French Toast
Prep time

Cook time

Total time


Recipe type: Brunch
Serves: 8-12

  • 4 Tablespoons butter
  • ½ cup brown sugar
  • 3 eggs
  • 1½ cups milk
  • ¼ teaspoon fine sea salt
  • ½ teaspoon organic ground cinnamon
  • ⅛ teaspoon organic ground cloves
  • ¼ teaspoon organic ground nutmeg
  • ¼ teaspoon bourbon extract
  • 1 loaf french or challah bread, thickly sliced

  1. Directions
  2. In medium sauce pan, melt butter over medium heat.
  3. Stir in brown sugar and mix until dissolved.
  4. Spread butter sugar mixture in bottom of greased 9 x 13 pan.
  5. Cover with bread slices.
  6. Whisk together eggs, milk, extract and spices.
  7. Pour mixture over bread
  8. Cover with plastic wrap and refrigerate over night.
  9. Remove from refrigerator 30 minutes before baking.
  10. Bake in 400° oven for 25 minutes.
  11. Serve with warm maple syrup (the real stuff!)

Speedy Spicy Eggs Florentine

Saturday, September 20th, 2008 by Lynn Hollenbeck

My husband skips breakfast and goes right to an early lunch. He finds typical breakfast fare to be bland, boring, lacking in vegetables or other nutritious elements and simply not worth the effort. He makes an exception for this easy version of Eggs Florentine. The heat from the cayenne and the acidity from the lemon kick starts your day, and you walk off to work feeling like Popeye.


Tips for using Flavored Sea Salts

Tuesday, January 17th, 2012 by Jean Gleason

At the farmers’ markets last summer, we tested over 14 different flavored sea salts. We had sample tastings of everything from Habanero Sea Salt (a Texan favorite) to Ginger Beet Sea Salt (amazing color, but lacking in flavor at the time… this one is back in our test kitchen and we hope to re-introduce it next year). Based upon customer feedback, we narrowed our product offering to the following:

Black Truffle Sea Salt

Smoked Applewood Sea Salt

Lime Sea Salt

Rosemary Lavender Sea Salt

Garlic Sea Salt

Sel Gris (French grey sea salt)

Throughout the summer, loyal customers returned time and again to share how they had used the flavored sea salts. Below are a few of their tips. If you have any other recipe favorite, please let me know. We’d love to add them to our list.

Black Truffle Sea Salt was the hit of the Vail Farmers’ Market. We wish we had a video of the reactions… definitely YouTube material. Maybe next year we’ll become technically savvy enough to to take one. Sprinkle this Italian taste of heaven on:

- popcorn
- french fries (a la Lark Burger)
- hamburgers or steak
- pasta (especially good with Parmesan cheese)
- potatoes, eggs, mushrooms
- veggies (especially snow peas)
- soups, salads and stews…

We really haven’t found anything that doesn’t improve with just a little truffle salt. Be warned, a little goes a long way. The truffle is powerful, and too much is not a good thing. Get creative and enjoy.

Smoked Applewood Sea Salt has become the appetizer accompaniment in our house. Sprinkle a little on:

- blue cheese on a cracker, and serve with red wine (my favorite)
- a kobe beef hamburger
- steak
- eggs (almost as good as bacon)
- chicken, fish, lentils, pork, roast beef, potatoes, beans, tomatoes…
- rim your bloody mary glass!

Lime Sea Salt was very popular with the margarita crowd. Also good with fish, chicken, guacamole, and on fresh fruit.

Sel Gris is a favorite among our restaurant customers. Our chefs use it to finish dishes in their restaurants such as fish, scallops, chicken. This salt is high in minerals and moisture has a very clean taste. This is the salt of salts!

Garlic Sea Salt This is the best you will ever taste. Freshly ground for bold flavor, this is an excellent complement to Italian food – pizza especially. Also broccoli, popcorn, chicken, steak, potatoes, tomatoes, soups, stews, and of course bread!

Rosemary Lavender Sea Salt has fresh ground rosemary, lavender and French grey sea salt. It makes an excellent rub for chicken, pork, and steak. This was very popular with our vegetarian customers… think green beans, snow peas, tomatoes, carrots, potatoes…

These are just a few of our customers tips. There are no rules, get creative and sprinkle away!