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Simple Summer Breakfast

Recipes by Jill Fortson of Flax & Barley Words by Julie Pointer Photographs by Laura Dart Styling by Jen Vitale & Julie Pointer Location The Barn in Tivoli

Our refreshing menu for light summer breakfast meals includes a Morning Peach Cup, Pickled Rhubarb, Rosemary Breakfast Skewer, Summer Egg and Ginger Tea. 

Summer is the time for fuss-free meals at any time of day. No one wants to labor over a hot oven or stove when the weather’s warm, and with an abundance of fresh, seasonal options to choose from, why pick something complicated when your tummy’s rumbling? Breakfast is the time for simple indulgences, whether it’s eating in bed or taking a mini-picnic to the backyard to start soaking in the sun straightaway. We’ve put together some easy go-to inspiration for your next lazy Saturday when you want something a little lighter than your standard fried eggs and bacon. What could be better than a steaming cup of coffee paired with the season’s best offerings?

 Here are a few ideas to inspire you:

+ Make use of what’s in your backyard garden, or forage a little something from your window herb pots to liven up your breakfast. A fresh tomato, some berries, or a few savory sprigs here and there make all the difference.

+ Take to the outdoors. Venture out to your back patio, a patch of lawn or pack it up and wander to your neighborhood park. Making just a bit of extra effort to go beyond the ordinary makes the mundane extraordinary.

Recipe: Morning Peach Cup

Ingredients 1 peach
2 ounces of goat cheese
1 tablespoon pickled rhubarb
Honey, drizzle

Method Cut peach in half and remove the pit. Fill the center of the peach with goat cheese. Drizzle with honey and top with pickled rhubarb.

Serves 2

Recipe: Pickled Rhubarb

Ingredients 1 cup apple cider vinegar
1/2 cup sugar
1 1/2 cup rhubarb, thinly sliced

Method Place sliced rhubarb in a bowl and set aside. Combine vinegar and sugar in a saucepan and bring to a boil. Once it has reached boiling, turn off and pour over rhubarb. Let steep until cool. Strain liquid and reserve for a summer vinaigrette.

Serves 2

Recipe: Rosemary Breakfast Skewer

Ingredients Fingerling potatoes, handful
Cherry tomatoes, handful

2 sprigs rosemary
1–2 cloves of garlic, bashed
Olive oil, drizzle
Salt, to taste
Pepper, to taste

Method Preheat oven to 350 degrees. Place tomatoes and garlic in small pan, drizzle with olive oil, and toss with a pinch of salt and pepper. Cook for about 30 minutes or until slightly carmelized. While the tomatoes are cooking, place rinsed potatoes in a pot of salted water and bring to a boil. Cook for about 20 minutes or until fork tender. Take sprigs of rosemary and remove 3/4 of the leaves, leaving the top portion on. Skewer the potatoes and tomatoes, alternating between the two. Serve with a cup of coffee and bowl of strawberries.

Serves 2

Recipe: The Summer Egg

Ingredients 2 eggs
Asparagus, handful
Dandelion greens, handful
Olive oil, drizzle
Salt, to taste
Pepper, to taste

Method Preheat oven to 400 degrees. Break off the ends of the asparagus stalks, drizzle with olive, and toss with a pinch of salt and pepper. Place on a baking sheet and roast for about 15 minutes, or until tender, but with a slight crunch. While the asparagus is cooking, bring a small pot of salted water to a boil. Place eggs in boiling water for 5 minutes. After 5 minutes, remove from the water, cut off the tops, and serve over lightly dressed dandelion greens. Place one stalk of asparagus in each egg and season to taste.

Serves 2

Recipe: Ginger Tea

Ingredients 8 slices of ginger, peeled
4 cups of water
Lemon, to taste
Honey, drizzle

Method Place sliced ginger in a pan and cover with 4 cups of water. Bring to a boil and reduce to a simmer for 10 minutes. Remove from stove and let the ginger steep for 5 minutes. Strain out the ginger slices, and serve with a squeeze of lemon and a drizzle of honey.

Serves 2

Special thanks to The Barn in Tivoli, Joinery, Brook Farm General Store and Ace & Jig.

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