1/4 teaspoon salt

1 tablespoon shredded coconut (optional for texture)

Balsamic Grilled Strawberries

1 pint of strawberries, hulled

1/3 cup balsamic vinegar (I used basil balsamic from Blue Heron to add a bit more depth)

1/3 cup honey or agave (or sugar)

wooden skewers

Whisk the balsamic with the honey together and then pour over strawberries.  Cover and store in the fridge for at least 3 hours or overnight.  Soak wooden skewers in water for at least 30 minutes (to avoid having them catch on fire on your grill).  Put the whole marinated strawberries on your skewers - about 4-8 per skewered depending on the size of the berries.  Grill over high heat for about 10 minutes, turning halfway through.

Once the strawberries are ready, assemble them on top of your biscuits   Top with fresh whipped cream or a non-dairy topping.  You could also just drizzle the whole thing with some extra honey or agave and skip the cream.

This recipe is easy to make and it's the perfect thing to enjoy strawberry season!

1 cup milk (any kind you like)

Beat eggs with milk & cream.  Add remaining wet ingredients & then slowly incorporate dry ingredients.  Blend until you have a nice batter that can spread on it's own.  It will be a little thicker than a traditional pancake batter, but that is just fine.  You can add a bit more milk until you have the consistency you like.
Using an icecream scoop, portion batter onto a hot oiled skillet.  Give the skillet a bit of a turn (as you would with crepe batter) to help the thick batter spread more evenly.  Cook for a few minutes per side until both sides are browned.

Top with your favorite toppings!  I was lucky enough to have some amazing mango topping from the Portland Preservation Soceity canning swap and it was heavenly!  I also added some roasted coconut chips from Trader Joe's, but they would also be lovely with agave, jams or plain old maple syrup.


Asparagus, Mushroom, & Goat Cheese Mini Quiche

6 eggs
1/2 cup heavy cream
1/4 teaspoon sea salt
1/2 cup goat cheese
3/4 cup chopped asparagus (about 7-10 stalks)
3/4 cup chopped mushrooms (about 3-4 large mushrooms)

Preheat the oven to 350 degrees & grease a muffin tin with butter or oil.
Saute asparagus & mushrooms in a pan with a bit of oil until they soften up (don't cook them completely since they will still be going in the oven) - about 5 minutes. Beat eggs, cream, & salt in a bowl or an electric mixer. Cut the goat cheese into small pieces.
Assmeble quiche by dividing your vegetable mixture evenly into each cup of the muffin tin (about 1/2-3/4 tablespoon per tin), cover with egg mixture so that the tins are about 2/3 full, drop a few peices of goat cheese into each one.
Bake for about 20-30 until the middle of each quiche no longer has any jiggle to it.

This is a really great simple recipe because it can be altered to fit your tastes & it is also great to make ahead of time. I cooked the quiche up the night before and then put them in the fridge so I just had to get them reheated in the oven before my guest arrived. These would also freeze really well to have a special pre-portioned breakfast waiting for you any time you need it!


I really love being able to spend these lovely spring afternoons with the amazing people in my life and putting together a perfect table and meal for them just makes my heart soar.