Fall Veggie Hash with Sweet Potato, Kale, Leek, Red Onion and Apple

Fall Veggie Hash


  • 2 small sweet potatoes (or 1 large), cubed

  • 1/4 red onion, cut into strips

  • 4 cups lacinato kale, chopped

  • 1 cup of leeks, chopped

  • 1 small apple, chopped

  • 3 eggs

  • 2 tsp canola oil

  • Salt and pepper



  1. Preheat oven to 400°F

  2. Heat oil in a large skillet.

  3. Add sweet potatoes onion, salt and pepper.

  4. Once the potatoes and onion start to get browned, add a bit of water to the bottom of the pan and cover for around 3 minutes.

  5. Check the potatoes and onions. Once the potatoes start to get soft, remove cover and add the apples, kale, and leeks. Add more salt.

  6. Once the kale, leeks, and apple get soft, make 3 wells in the pan.

  7. Crack an egg into each of the wells and transfer the skillet to the oven.

  8. Bake until eggs are set, around 5 minutes.

  9. Season with more salt and pepper if desired.

Breakfast Skillet with Black Beans, Corn, Onions, Tomato & Swiss Chard



  • 1/4 red onion, diced
  • 1 ear of corn, removed from the cob
  • 3-4 stems of chard, roughly chopped
  • 3 eggs
  • canola oil
  • salt and pepper
  • optional: cheddar cheese


  1. Heat oil over medium heat in a non-stick pan or cast iron skillet
  2. Add onions, salt, and pepper to the pan to cook, and stir occasionally, until they start to become translucent.
  3. Add corn, stir, and cook for a few minutes until it's tender (or until it's warmed up if it's already cooked).
  4. Add chard and stir - the greens only need to cook briefly to become tender. 
  5. Make 3 small wells or spaces for the eggs. Add a little extra butter or oil to the pan, if needed, so the eggs don't stick. Crack the eggs into the pan. Let them cook over medium heat to set. Top with cheese if you'd like, and cover with a lid to melt the cheese.
  6. When the eggs are cooked to your liking, serve hot!

New Potato & Salmon Skillet

Stuffed Green Peppers with Tomatoes


  • oil for cooking
  • 1lb ground wild Alaskan salmon
  • 1lb new potatoes, cut intl 1/2 inch cubes
  • 1/2 red onions, diced
  • salt and pepper
  • 4 eggs
  • shredded cheddar cheese
  • optional herbs - dill, chives, scallions, or parsley (stirred in after cooking)


  1. Heat oil over medium heat in a cast iron skillet.
  2. Add new potatoes and onion, salt and pepper. Cook the potatoes and onions, stirring occasionally, for about 10-15 minutes,
  3. Add ground salmon, and continue cooking for about 5-10 minutes. You'll want the salmon mostly cooked but not dry. Stir often to break up the salmon for even cooking and a consistent texture for the hash.
  4. Crack 4 eggs on top, cover with shredded cheddar, and broil for 2 or 3 minutes until the egg whites have set (and become white) and the egg yolks are still a little bit runny.

Savory French Toast with Cheese and Tomatoes


Savory French Toast with Cheese & Tomatoes

Recipe Level: Creative | Recipe Speed: Quick | Season: Summer/Fall | Type: Veggie Side | Diet: Veg

Have you ever had savory French toast before? Neither had we, but we realized that it would be an amazing way to use up bread and eggs. Try adding herbs to the egg batter! 

  • 3 eggs, beaten 
  • 1/3 cup milk or non-dairy milk
  • salt and pepper to taste
  • 1/4 teaspoon chipotle powder
  • 4 slices bread
  • 1 tablespoon butter or oil
  • a couple ounces of cheese, grated
  • 4 slices tomato
  1. Preheat the broiler in your oven.
  2. Whisk together the eggs, milk, salt and pepper, and chipotle powder. 
  3. Dip the bread in the egg batter, and let it soak for a couple minutes. Then turn the bread, and soak the other side.
  4. Meanwhile, heat the butter or oil in a frying pan that's big enough to hold all four pieces of bread. 
  5. Cook the bread on one side, until lightly browned. Flip.
  6. Sprinkle cheese on the top (browned side of the toast), and add the tomato slices, cutting them to fit onto the bread, without hanging off the sides. 
  7. Remove the pan from the heat, and place it under the broiler. Broil until the cheese is melted, and the tomatoes have wrinkled, slightly. 

Apple-Carrot Muffins

Apple Carrot Muffins

Recipe Level: Creative | Recipe Speed: Average | Season: All | Type:  Bread | Diet: Vegetarian/DF

The natural sweetness of our Vermont-grown apples and carrots makes these muffins a real treat! Plus, we were able to cut back on the added sugar. 

  • 1c flour

  • 1/2 c sugar

  • 1 tsp baking soda

  • 1 - 2 teaspoons cinnamon or apple pie spice mix

  • 1/4 tsp salt

  • 1 c shredded carrot

  • 1 c shredded or diced apples

  • 2 eggs, lightly beaten

  • 1/3 c vegetable oil or butter

  • 1 tsp vanilla


  1. Preheat your oven to 350F

  2. Place muffin cups into your muffin tin (this recipe made about 10 small muffins, as pictured above)

  3. Combine flour, sugar, baking soda, cinnamon, and salt into a large bowl (the wet ingredients will be stirred in later)

  4. In a medium bowl combine eggs, oil, and vanilla, then stir in carrots and apple to coat.

  5. Add the wet ingredient mixture into the flour mixture, and stir just enough to combine and mix in dry ingredients. (Don't overmix)

  6. Scoop the mix into your muffin cups, filling just about 3/4 of the way full. Bake for 20 to 25 minutes, or until golden.

This recipe was based on the recipe from Better Homes and Gardens