Fave-Find Friday: It’s a…

…GIRL!

 

CSA Wednesday: Week 51

This week: oranges, apples, arugula, blue hubbard squash (any recipe recommendations?), carrots, spinach, and an enormous leek (barely fits in our fridge!).

Guess what, friends… This Friday we’re heading for a 20-week ultrasound, which means: (1) we’re almost halfway there and (2) we’ll most likely find out if little squirmy is a boy or a girl!

Easy cheesy brunch eggs!

This recipe is pretty famous in our circles. It is the easiest, most delicious egg casserole we’ve ever tried, and we think you’ll love it, too. It’s exactly the kind of recipe we get excited about because it’s: simple and fast to make, a crowd-pleaser, hearty and filling but not over-the-top rich, and prime candidate for leftovers.

Yesterday we had friends over for brunch, which was the perfect excuse to make our favorite egg dish. It was so yummy that we forgot to stop and take photos.

A few notes on the recipe: The original called for a full pound of jack cheese, which was just a little too much for us. We’ve cut it in half, though 3/4 pound works, too. Megan’s mom has a different approach to the cheese overload: she uses 12 eggs instead of 10. You can also use two little cans of chiles for some extra flavor.

Brunch Eggs (print recipe here)

Ingredients 

• 10 eggs
• 16 ounces cottage cheese
• ½ pound grated jack cheese
• ½ cup flour
• ½ teaspoon salt
• 1 teaspoon baking powder
• ½ cup butter, melted
• 1 4-ounce can green chiles

Directions

Beat the eggs. Stir in the other ingredients. Bake in a buttered 9×13 dish at 375˚ for 35 to 40 minutes, until golden brown on top. Let set for about 10 minutes, then cut and serve with avocado, salsa, and sour cream.

Leftovers

These eggs make fabulous leftovers. Store, covered, in the refrigerator up to a couple days, then just use a microwave or toaster oven to reheat.

Fave-Find Friday

What’s on tap for the weekend? We’re having some friends over for Sunday brunch, and we’ll share our favorite egg recipe on Monday.

Here’s what made our week:

52 places to visit in 2016 (hurray for #39!).

A fun list of kitchen hacks.

Three cheers for veggies!

How to bring baby home on a budget.

Cookies of the world. Yum.

CSA Wednesday: Week 50

Hello again, friends! Happy New Year! Over the last few weeks we’ve been bouncing all over Berkeley, San Francisco, the Los Angeles area, Boston, Cape Cod, and southern Vermont. Today was Megan’s first day back at school. Sometimes it’s nice to get back to a routine, isn’t it?

This week’s CSA: broccoli, cabbage, a spring onion, mandarins, sweet potatoes, and walnuts.

Hope you’re having a great week! Stay warm and dry!