Biscuits with Breakfast Sausage & Asparagus

Sausage and Asparagus Breakfast Sandwiches

Recipe Level: Creative | Recipe Speed: Average | Season: All | Type: Main Dish | Diet: Omnivore

These "breakfast" sandwiches are delicious any time of day! And, the recipe is infinitely flexible. 

  • 1 package breakfast sausage patties (4)
  • 1/2 cup mayonnaise, homemade or store bought
  • 1 teaspoon Dijon mustard, plus more to taste
  • salt 
  • pepper
  • 4 eggs
  • 3 ounces cheddar cheese, grated
  • 4 biscuits, homemade or store bought
  • Sautéed shaved asparagus
  1. Heat a pan over medium heat. 
  2. Add the sausage patties, and cook until browned on the first side. Flip, and cook until browned on the second side.
  3. While the sausage is cooking, combine the mayo and mustard, and season with salt and pepper. Set aside.
  4. When the sausage is done cooking, remove from pan.
  5. Crack the eggs into the same pan. When the have set slightly, sprinkle them with cheddar cheese. Cook until done to your liking. 
  6. Cut the biscuits in half. Spread with the mustard-y mayo. Top with a sausage patty, an egg, and some asparagus.

Sautéed Shaved Asparagus


Shaving asparagus makes it even quicker to cook. This makes a lovely side dish, and can be used as a garnish for pasta, rice, couscous, on top of soup, or anywhere else you would use asparagus. And, because of the shape, it also makes a great sandwich topping. 

  • 1/2 pound asparagus
  • Butter or olive oil, or another oil you prefer
  • Salt and pepper to taste
  1. Rinse the asparagus spears. Cut off the tips, and reserve for another use. Sometimes the thick end of the stalk is woody. If this is the case, trim that section off, leaving the tender part of the spear.  
  2. Follow these directions for shaving asparagus
  3. Heat the butter or oil in a pan, until the butter sizzles, or the oil shimmers.
  4. Sprinkle on salt and pepper. 
  5. Add asparagus ribbons and cook, stirring, until bright green and tender. 
  6. Use in any way you desire. 


Basic Biscuits

Basic Biscuits

Recipe Level: Creative | Recipe Speed: Average | Season: All | Type: Starchy Side | Diet: Vegetarian

When I make biscuits, I use a recipe by Julia Child, with a couple small modifications. Chopped herbs can be added, if desired. 

  • 3 cups all-purpose flour
  • 2 teaspoons salt
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 stick butter, chilled 
  • 1 small bulb shallot, minced
  • 2 eggs
  • 1 1/2 cups yogurt or buttermilk
  1. Preheat the oven to 425-degrees.
  2. Combine the dry ingredients in a large mixing bowl. 
  3. Slice the butter into pieces, and add to the bowl with the dry ingredients. Using a pastry blender or with a pair of butter knives -- one in each hand -- blend the butter into the flour.
  4. In a separate bowl, whisk the eggs and add the yogurt or buttermilk. Then, pour the wet ingredients into the dry ingredients. Stir, gently, until just combined. 
  5. Flour a cutting board or your counter, and put the dough onto the flour surface. 
  6. Roll the dough until it's 1/2-inch thick. 
  7. Cut the dough into rounds. You can use a cookie cutter, but if you don't have one, you can use the rim of a glass. 
  8. Place on an ungreased baking sheet and bake until the tops are golden brown and the biscuits are flaky and fluffy, about 14 minutes.
  9. Remove from oven and let cool on a rack. 

Blueberry Pancakes with Rhubarb Compote

Blueberry Pancakes with Rhubarb Compote

Recipe Level: Creative | Recipe Speed: Average | Season: Spring | Type: Main Dish | Diet: Vegetarian

Yum, pancakes! The sweet maple syrup and the tangy rhubarb are a great combo. 

  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 3 tablespoons butter, melted
  • 1 egg
  • 1 tablespoon maple syrup
  • 1 1/4 cups milk, oat milk, or buttermilk
  • Frozen blueberries (as little or as many as you'd like)
  • Extra butter for cooking
  • Rhubarb compote
  • Maple syrup
  1. Heat the oven to 200-degrees.
  2. In a large mixing bowl, combine dry ingredients. 
  3. Whisk together wet ingredients, including melted butter, egg, maple syrup, and the milk of your choice. 
  4. Add frozen blueberries.
  5. Let the batter rest for five minutes.
  6. Heat a heavy pan or griddle over medium heat. 
  7. Melt a pat of butter, and pour batter into skillet by quarter cups. 
  8. Cook for 2-3 minutes, until you can see bubbles on the sides and center of each pancake. 
  9. Flip, and cook until golden on the bottom, about 1-2 minutes. 
  10. Place cooked pancakes on a plate in the oven while you cook the remaining pancakes. 
  11. When all of the pancakes are done, serve with rhubarb compote and maple syrup. 


Rhubarb Compote


Recipe Level: Creative | Recipe Speed: Quick | Season: Spring | Type: Condiment - Flexible | Diet: Vegan/GF/DF

The tangy sweet flavor of rhubarb makes a perfect topping for sweet baked goods and pancakes, but it's also great in sauces for roasted meats. This compote can be used as a dessert sauce, mixed into mayonnaise for a tangy sandwich spread, or added to our basic vinaigrette. If you'd like to jazz up the compote, you can add: apples, strawberries, raspberries, cinnamon, cardamom, ginger, or vanilla. 

  • 1/2 pound rhubarb
  • 1 orange
  • maple syrup to taste
  • a pinch of salt
  1. Rinse the rhubarb and slice the stalks into chunks (the size of the pieces isn't super important because the resulting sauce will be a puree). 
  2. Put the rhubarb pieces in a small saucepan.
  3. Rinse the orange, use a microplane or small grater to zest it. (Click here for more info about zesting citrus fruit). Add the zest to the rhubarb.
  4. Squeeze the juice from the zested orange, and add it to the rhubarb, as well.
  5. Add 1/4 cup maple syrup to start. It's likely that you'll add more, later. 
  6. Add a pinch of salt, and any other spices or complementary fruits that you desire.
  7. Heat the pot over medium heat, and cook until the rhubarb has disintegrated into a sauce. 
  8. Taste the sauce: if it's too tangy for you, add more maple syrup to sweeten it. You can add vanilla if you wish. 

Easy Asparagus Soup

Asparagus Soup

Recipe Level: Basic | Recipe Speed: Average | Season: Spring | Type: Soup - Hot | Diet: Vegetarian/GF

If you have some chicken or veggie stock kicking around the house, you can make this quick, easy, and elegant soup in no time! 

  • 1 bunch asparagus
  • 1 tablespoon butter
  • salt and pepper
  • 12 ounces chicken or veggie stock
  • white wine vinegar, to taste
  1. Rinse the asparagus and cut off any woody bits at the bottom. 
  2. Cut the asparagus into segments, setting the tips aside.
  3. Heat the butter in a medium-sized saucepan, when it sizzles, add the asparagus pieces, minus the tips. Sprinkle with salt and pepper.
  4. Cook until bright green.
  5. Add the stock, and simmer until tender.
  6. Purée in a blender or food processor, or in the pot using an immersion blender. 
  7. Taste the soup for seasoning, and add vinegar, salt, and pepper to taste. 
  8. If you wish, you can sauté the asparagus tips and use them as garnish. You can also add a bit if heavy cream, if you'd like. 



Cucumber & Radish Salad with Yogurt Dressing

Cucumber & Radish Salad

Recipe Level: Creative | Recipe Speed: Quick | Season: Spring | Type: Salad, Veggie Side  | Diet: Vegetarian/GF

This crisp, refreshing salad is a perfect accompaniment to grilled meats. Don't have radishes? That's ok, leave 'em out. Have some crispy head lettuce kicking around, or a tomato? Throw 'em in! 

  • 1 slicing cucumber
  • 1 bunch radishes
  • 1 bulb shallot (most shallots start out with two bulbs)
  • 3/4 cup plain, whole-milk yogurt
  • 1 tablespoon walnut oil or olive oil
  • 1 1/2 tablespoons white wine vinegar
  • 1/2 teaspoon dried dill (or 1 teaspoon fresh dill)
  • salt and pepper to taste
  1. Cut the cucumbers in half lengthwise, and slice into half moons.
  2. Cut the radishes in half, and cut each half into slices. 
  3. Mince the shallot
  4. In a medium-sized bowl, toss the cucumbers, radishes, and shallot with the remaining ingredients.
  5. Let stand for a few minutes so the dill can begin to rehydrate. 
  6. Taste the salad. Does it need more salt, pepper, acidity, or fat? If so, adjust the seasonings. 

Mesclun Salad with European Cucumber & Sunflower Vinaigrette


Recipe Level: Creative | Recipe Speed: Quick | Season: Summer | Type: Salad | Diet: Vegan/Vegetarian/GF/DF

I love putting edible flowers on salads. In spring, this might mean adding a handful of violets, or sprinkling on dandelion petals. In summer, borage and nasturtium are favorites. They never fail to make people smile. 

Like many recipes, this one is flexible. Pick as bowl that will hold the amount of salad you think you need to feed the number of people you're feeding, and fill it up with ingredients. Let people dress their own at the table, so the greens don't wilt. 

  • baby lettuce, mesclun mix, or head lettuce
  • cucumber
  • sunflower shoots
  • edible flowers, if desired
  • sunflower vinaigrette
  1. Wash the greens, dry them in a salad spinner, and tear them into bite-sized pieces
  2. Rinse the cucumber, and cut off the amount you wish to use, slice it in half lengthwise, and cut into half moons.
  3. Rinse the sunflower shoots, and dry them. 
  4. Place the salad greens in a bowl, top with cucumbers and sunflower shoots, and place the edible flowers on top.
  5. Serve with the dressing on the side. 
  6. Make sure you have salt on the table, as salad can often use an extra sprinkle* 

*fun fact: "salad" means "salted." The Romans seasoned their greens with brine, or with a salted oil and vinegar mixture, and the name stuck.