Saratoga Farmers' Market

breakfast

Breakfast Pizza

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Recipe shared by Fired Up Pizza
Makes 1 10-inch pizza

Ingredients
*Ingredients currently available at the farmers’ market
● 1- 6 oz. pizza dough
● Olive oil
● 1 egg*, lightly beaten
● 1 cup of finely shredded cheddar cheese*
● Salt and pepper to taste
● Optional toppings: cooked bacon* or breakfast sausage*

Instructions
1. Stretch dough into a 10-inch circle on a sheet pan or pizza stone. Brush top of the dough with olive oil.
2. Spread the cheese evenly over the crust. Pour the egg over the top of the cheese. Add toppings, if desired.
3. Bake at 500 degrees for 12-15 minutes. Allow to cool slightly and enjoy!

Buttery Breakfast Casserole

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Recipe by Melissa Clark of New York Times Cooking
Serves 6-8
Prep & cook time: 1 ½ hour, plus 4 hours of overnight chilling

Ingredients:
*Ingredients currently available at the Saratoga Farmers’ Market
● 1 pound croissants* (about 5 to 7), split in half lengthwise
● 1 tablespoon extra-virgin olive oil, more for baking dish
● 1 bunch scallions* (6 to 7), white and light green parts thinly sliced, greens reserved
● ¾ pound sweet Italian sausage*, casings removed
● 2 teaspoons finely chopped fresh sage*
● 8 large eggs*
● 3 cups whole milk*
● 1 cup heavy cream*
● 8 ounces Gruyère or other smooth-melting, creamy cheese*, grated (2 cups)
● 1 ¼ teaspoons kosher salt
● 1 teaspoon black pepper

Preparation:
1. Heat oven to 500 degrees. Spread croissants on a large baking sheet and toast, cut side up, until golden brown, 5 to 10 minutes (watch carefully to see that they do not burn). Let cool, then tear into large bite-size pieces.
2. In a medium skillet over medium-high heat, warm the olive oil. Add sliced scallions and sausage meat; cook, breaking up meat with a fork until mixture is well browned, about 5 minutes. Stir in sage, and remove from heat.
3. In a large bowl, toss together croissants and sausage mixture. In a separate bowl, whisk together eggs, milk, cream, 1 1/2 cups cheese, salt and pepper.
4. Lightly oil a 9- x 13-inch baking dish. Turn croissant mixture into the pan, spreading it out evenly over the bottom. Pour custard into pan, pressing croissants down gently to help absorb the liquid. Cover pan with plastic wrap and refrigerate at least 4 hours or overnight.
5. When you’re ready to bake the casserole, heat oven to 350 degrees. Scatter the remaining grated cheese over the top of the casserole. Transfer to oven and bake until casserole is golden brown and firm to the touch, 45 minutes. Let stand 10 minutes. Garnish with sliced scallion tops before serving.

Hummus Toast

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Recipe courtesy of My Saratoga Kitchen Table

Serves: 1

INGREDIENTS

All ingredients are currently available at the Saratoga Farmers’ Market

  • 1 slice of thick whole grain bread
  • 1 garlic clove
  • hummus
  • 2 thin slices of fresh tomato
  • 3 thin slices of red onion
  • balsamic dressing
  • baby greens
  • micro greens and arugula

INSTRUCTIONS

  1. Before toasting the bread, lightly rub a peeled garlic clove over the toast. Toast until browned.
  2. Spread a layer of hummus on the toasted bread.
  3. Place tomato slices and red onion slices on top of the hummus. Drizzle a little balsamic dressing.
  4. Top with baby greens and micro greens and enjoy!

Peanut Butter Banana Oatmeal

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recipe courtesy of Jessica Arceri, Saratoga Peanut Butter Company

* Ingredients currently available at the farmers’ market

Ingredients:

1 large ripe banana, peeled and roughly chopped

1 tsp butter, coconut oil or non-dairy butter

½ tbsp Saratoga Peanut Butter* or Almond Butter* (any variety)

½ cup rolled oats

½-1 tsp chia seed or ground flax

½ cup milk*, almond milk or other non-dairy milk

1 tsp ground cinnamon

1/8-1/4 tsp ground nutmeg

Pinch of salt

1 tsp pure vanilla extract

Top with: ½ tbsp peanut butter*, nuts, cinnamon, pure maple syrup*

Instructions:

  1. In a medium-sized pot over medium heat, cook the banana and oil for about 5 minutes, stirring frequently.
  2. Stir in ½ tbsp peanut butter, add the oats, chia, milk, spices and a pinch of salt. Whisk well until combined.
  3. Bring to a low boil and then reduce heat to a simmer, stirring often for 8-10 minutes. Remove from heat and stir in vanilla.
  4. Serve in a bowl and top with peanut butter, nuts, cinnamon and maple syrup.

Ricotta Pancakes with Blueberry Sauce

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Adapted from the recipe by The Chew and Two Peas and Their Pod, shared by My Saratoga Kitchen Table

Serves: 4

Ingredients:

*Ingredients currently available at the farmers’ market

Pancakes:

  • 2 to 3 Tablespoons lemon curd
  • 1 cup whole milk*
  • 2 eggs*
  • 2 Tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 cup fresh ricotta*
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • pinch of salt
  • butter*

Blueberry Sauce:

  • 1½ Tablespoons fresh lemon juice
  • 1½ teaspoons cornstarch
  • 2 cups fresh blueberries*
  • 2 Tablespoons sugar
  • 2 Tablespoons water

Instructions

For the Pancakes:

  1. In a small bowl, microwave the lemon curd for a few seconds. Add ¼ cup of milk to the the curd and whip. Pour the mixture into a medium bowl and whisk in the remaining milk, eggs, sugar, vanilla, and ricotta.
  2. Add flour, baking powder, baking soda, and salt in another bowl and whisk to combine. Stir in the ricotta mixture.
  3. Preheat a skillet over medium heat. Melt the butter into the pan. Pour batter into the hot pan. Cook the pancakes for about 3 to 4 minutes until undersides are golden brown and a few bubbles begin to form on top. Flip the pancakes and cook until golden brown, about 3 more minutes. Repeat with the remaining batter.

For the Blueberry Sauce:

  1. In a small bowl, combine lemon juice and cornstarch and set aside. In a medium saucepan, combine the blueberries, sugar, and water. Bring to a boil over high heat. Reduce to a simmer and stir in lemon juice and cornstarch mixture.

Farmers’ Market Breakfast Hash

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Adapted from recipe in Eating Well and shared by My Saratoga Kitchen Table

Serves: 2

INGREDIENTS

*Ingredients currently available at the farmers’ market

  • ¼ pound bulk breakfast sausage*
  • 1 Tablespoon olive oil
  • 1 small russet potato*, baked, chopped into ½ inch cubes
  • 1 cup fresh baby spinach*
  • 2 large eggs*
  • ½ cup shredded cheddar cheese*
  • freshly ground pepper

INSTRUCTIONS

  1. Cook sausage over medium-high heat in an 8 inch cast iron skillet until browned. Add oil in needed. Add potatoes and cook until browned. Add spinach, toss until wilted.
  2. Make 2 wells in the center of the hash. Crack one egg into each well. Reduce heat to medium and cook until eggs are set. Sprinkle with cheese, cover and cook until cheese is melted and egg whites are completely set. Garnish with pepper.

NOTES

Options: add onions, crispy bacon.