Weekend Comfort for 2

Two words. French. Toast.

Have it late morning for a brunch with OJ and/or Mimosa and/or coffee. Then. Only 2 meals on a Saturday. Serves 2, two slices each.

In a shallow bowl, beat 2 eggs with a little plain yogurt or milk & a generous sprinkle of cinnamon. Heat a large cast iron skillet with some butter. Dip Arnold’s Oat Nut bread into the egg batter coating both sides and put 2 slices into the heated fry pan. Brown until golden and crispy on both sides. Repeat. Serve with a couple pats of butter and pure Vermont Maple Syrup.

Helps get us through another cloistered day.

Cabin Fever Frittata

For these hunker-down days, an easy dinner made with whatever’s in the fridge. For each serving, fork-fold 2 eggs with a little plain yogurt or milk for the base. Pre-heat oven broiler to high.

In a fry pan, melt butter and brown any of the following in proportions to taste:

diced red onion and/or scallions
diced bell peppers
diced hot peppers
other diced vegs such as broccoli, cauliflower, zucchini
chopped mushrooms
chopped/crumbled ham or bacon or sausage

Season with garlic powder. When everything is brown, add the beaten eggs to the pan and stir until sides and bottom set. Top with shredded cheddar, jack or Swiss. Place fry pan under the pre-heated broiler until eggs are golden brown and cheese bubbly. Serve with hot sauce of your choice. Also good with a side of roasted or home-fried potatoes.

Post Stuffington Frittata

Leftover sausage mushroom stuffing. Or just chopped ham, scallions, peppers. Fry up in a little butter. Blend 4-6 eggs with 1 tbs. low-fat plain yogurt, season with salt and pepper. Add to the fry pan. Stir until eggs are set on the bottom. Add a few slices of swiss or cheddar cheese. Pop under the broiler on high heat until brown and set on top. Serve it up with salsas and hot sauces for a spicy after-turkey treat.

Pioneer Valley Spring Supper

Serves 2.

In a heavy oval skillet, sauté Hatfield bacon until crispy.

Add Hadley grass tips.

Add julienned Florence farmstand yellow or orange bell pepper.


Whisk together 4 fresh Williamsburg eggs with Side Hill Farm milk.

Add to skillet and stir until eggs are set on the bottom.

Season with cracked black pepper and chopped fresh chives.

Put pan under the broiler until golden brown on top.

Serve with fresh Greenfield salsa.