Cumin Seed Roasted Root Vegetables

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Cumin Seed Roasted Root Vegetables

As a chef, Jason has been utilizing Fresh Harvest for Homespun and we recently started getting the weekly deliveries to our home. It’s been perfect timing, given the pandemic. We can customize our order adding on essentials like milk and eggs or “extras” like baked goods or artisan goods. We’ve received the Georgia Grown box for two weeks and loved the variety of seasonal offerings. This roasted root vegetable recipe features seasonal produce from our Fresh Harvest box.

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Israeli Couscous Salad

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Israeli Couscous Salad

This recipe is simple and straightforward, utilizing the veggies (read-frozen peas) and herbs we had on hand (#quarentine), and can easily be adapted to what’s in your fridge. We also included a couple of links after the recipe to source couscous online.

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Sautéed Brussels Sprouts with Coriander and Spicy Chili Sauce

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Sautéed Brussels Sprouts with Coriander and Spicy Chili Sauce

This recipe has minimal prep and is quick to prepare. By peeling back the leaves you come out with a bright and tasty dish. I enjoy this version with the sweetness from the Brussels combined with the spiciness of the chili glaze, and the floral notes from the coriander make this dish sing.

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Carrot Ginger Turmeric Soup

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Carrot Ginger Turmeric Soup

I’m sure you’re like us and making sure you are fueling your body with healthy, wholesome meals to strengthen your immune system. This soup is chock full of so many ingredients that are naturally used to treat colds and flu, and I dare say would be a great way to combat COVID-19.

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Irish Cream Bread Pudding with Dark Chocolate and Cherries

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Irish Cream Bread Pudding with Dark Chocolate and Cherries

Around here we are big fans of bread pudding, and love any excuse to make this mouth-watering dessert! With St. Patrick’s Day around we are digging in our archives to share this recipe we developed several years ago. Join us in appreciating the Irish roots of this sweet dish.

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SUMMER MELON SALAD WITH LAVENDER & GINGER

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There's nothing quite like a melon salad in the summer...paired with a burger fresh off the grill or alongside a weekend brunch. Jason created a "special sauce" that will make your tastebuds water. Click on over to Waiting on Martha for the details and full recipe.

PHOTOGRAPHY & STYLING, KATHRYN MCCRARY FOR WAITING ON MARTHA 

Mother's Day Breakfast: Goat Cheese, Basil & Potato Frittata

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Photos by Haley Sheffield | Styling by Juli Vaughn

This Sunday is Mother's Day... Like many of you, I have memories of making breakfast in bed for my mom... or at least attempting it. It can be such a special day when you have little ones. It can also be very painful for those who have experienced loss or are waiting for a child of their own...our prayers go out to you. May you find an extra ounce of peace and hope this weekend.

Last year we did a Mother's Day photoshoot for Pottery Barn, and we never blogged the images (or recipe). Jason prepared this wholesome potato frittata that's fitting for mommy-dearest. Be sure to let us know if you prepare the frittata...post on Instagram and use #HomespunATLatHome.

Ingredients

  • 6 Large Eggs

  • 3 Strips Applewood Smoked Bacon (Sliced)

  • 5 ea Pearl Onions (Peeled and Cut in Halves)

  • 3 oz Goat Cheese

  • 2 cups Sweet Potato (Peeled and Medium Diced)

  • 2 cups Purple Fingerlings (Diced)

  • 1 bunch Basil (Picked and Chopped)

  • Salt and Pepper

Instructions

  1. Heat a large 10” nonstick or well-seasoned cast iron skillet on medium-high heat.

  2. Render the sliced bacon for about 4-5 minutes until browned. Remove bacon from pan and set aside on paper towels. Reserve bacon fat for cooking.

  3. While the pan is still hot, add diced sweet potatoes and fingerlings to the pan. Using bacon fat, cook potatoes until nice and tender. Stir occasionally to cook evenly- this will take about 8-10 minutes. Once potatoes are almost done, add onions and remain cooking until they are tender for 2-3 minutes.

  4. While potatoes and onions are cooking, whisk together 6 large eggs. Season with salt and pepper.

  5. Once potatoes and onions are done, mix in bacon pieces and basil. Lower the temperature of the burner to low and pour eggs over the top of the veggies in the pan. Arrange goat cheese over the top. Cook until the eggs begin to set around the edge. The middle should still be a bit runny.

  6. Place the frittata in the oven and cook for 5 minutes or until the middle has set.

  7. Once the frittata has finished, let it rest in the pan for 5 -10 minutes. Slide frittata onto a cutting board and cut into wedges.

You can serve the frittata with a nice green salad with fresh tomatoes and basil, lightly dressed with good EVOO and vinegar.

Mother's Day Brunch

Be sure to visit the Pottery Barn blog for Juli Vaughn's granola and morning punch recipe. Our friends over at Camp Makery are also sharing the recipes.

Happy Mother's Day Card
Mother's Day
Breakfast in Bed

Styling, Florals, Concept: Juli Vaughn and on Camp Makery | Hair/Makeup: Andrea Carter Artistry and also on Camp Makery | Photography: Haley Sheffield | Mother’s Day Card: Yours is the Earth | Food: Homespun