This is a savory cheesecake appropriate as an appetizer or a nice brunch presentation. The recipe is by Elizabeth Shcneider's From the Asparagus to Zucchini: A Guide to Farm Fresh Seasonal Produce
This is a nice low-carb use for some that summer zucchini. The recipe also includes green onions, basil and red pepper flakes.
This breakfast casserole is based on a Martha Stewart recipe. We spiced it up with some bacon and turkey Italian sausage then added three kinds of greens, spinach, arugula and mizuna.
The Wisconsin Milk Marketing Board brings us this cheesy benedict made with Canadian bacon, Wisconsin sharp cheddar, Gouda, spinach and tomato.
A fresh frittata made with eggs, spinach, sausage, onions and goat cheese.