Breakfast

This makes a flat omelet that can be eaten hot or at room temperature, cut into wedges.

Instead of apples, you can make this with Bartlett or Anjou pears. Peel and halve them, cut out the cores, and chop them coarsely.

SCONES

4 1/4 cups flour
5 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice

"Brunches are a big hit in our family. They think this recipe makes the best waffles of all and it is easily doubled or tripled. I sprinkle blueberries or pecans on top of the batter for those who want them just before closing the waffle iron --- it's definitely my favorite way to have them. Plus, you can make the batter the night before!"

"Buttermilk and vanilla make for two moist, well-flavored loaves." 

"Combine ricotta cheese, milk, and pancake mix for fluffy pancakes that are a nice change from traditional pancakes and a great way to use ricotta cheese." 

"I make this smoothie every morning for breakfast for me and my boyfriend. It's rich in vitamins, antioxidants, fiber, omega-3 fats, monounsaturated fats, soy protein, and so much more! (Use natural peanut butter to eliminate partially hydrogenated fats.)"

Huevos rancheros or “ranch eggs” is a classic Mexican dish that is great for a quick dinner. Traditionally, it’s made with a red tomato-based sauce. Here we use tart and tangy green salsa instead. Serve with: brown rice and slices of avocado.

"This is a fast vegan smoothie with a deep pink color and a rich, creamy texture. VERY filling, and perfect for people in a rush in the morning. You don't have to give up a good breakfast when it's this fast to make! I use vitamin fortified soy milk."