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Grilled Cuttlefish & Zucchini from Recipes and Dreams from an Italian Life

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Bacon, Egg, and Toast Cups

(Everyday Food, September, 2010)

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Blintz Pancakes with Yogurt and Jam

(500 Best Quinoa Recipes by Camilla V. Saulsbury, 2012)

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Blueberry-Banana Pancakes

(Food & Wine, October, 2010)

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Breakfast Cookies

(Healthy Appetite With Ellie Krieger, Episode: Family Way, Season: 1)

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Buttermilk and Brown Sugar Waffles

(Around the Southern Table by Rebecca Lang, Editors of Southern Living Magazine, 2012)

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Chocolate-Nut Zucchini Bread

(Fine Cooking, August/September, 2010)

Got more zucchini than you know what to do with? Turn them into this sweet, tender quick bread. If you’re working with large zucchini, cut them in half lengthwise and scrape out the seeds before weighing. Macerating the grated zucchini—tossing it with sugar and letting it sit—helps draw out excess moisture to avoid the soggy, dense texture that often plagues zucchini bread.
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Denver Omelette in a Mug

(Hungry Girl, Episode: Rise and Dine, Season: 1)

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Double Oat Breakfast Cookies

(Better Homes & Gardens, September, 2009)

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Gluten-Free Buttermilk Pancakes

(Fine Cooking, August/September, 2011)

Rather than use a lot of cornstarch and refined rice flour, as many gluten-free recipes do, these pancakes are based on more nutritious, fiber-rich whole-grain brown rice flour and almond meal. The results are incredibly tender, moist, fluffy, and flavorful. You might make these pancakes for a guest who eats gluten-free, but once you taste them, you’ll surely make them again just because they’re delicious.
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Multi-grain Pancakes

(Monterey County Herald, June, 2012)

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Potato, Sausage, and Spinach Breakfast Casserole

(Bon Appétit, November, 2011)

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Strawberry-Lemon Shortcakes

(Cooking Light, May, 2012)

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Uova Benedetto (Poached Eggs on Polenta with Pesto and Crisp Prosciutto)

(Sunset, April, 2008)

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Vanilla Buttermilk Crumb Cake

(Coastal Living, April, 2011)

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