Breakfast Recipes
We recently were lucky enough to have breakfast prepared for us by Jacquie Honea from Jacquie Caters! in Traverse City, Michigan. She prepared many delicious dishes that featured our products. Everything tasted as good as it looks! See recipes below.
On the menu: sun-dried tomato and red pepper scrambled eggs topped with papaya and apricot salsa verde; dried strawberry and ricotta-filled cornmeal crepes topped with blueberry sauce; and scones spread with rich fig butter. Delicious!
- Sun-Dried Tomato and Red Pepper Scrambled Eggs
- Papaya and Apricot Salsa Verde
- Cornmeal Crepes
- Strawberry and Ricotta Filling
- Dried Blueberry Sauce
Sun-Dried Tomato and Red Pepper Scrambled Eggs
| 1 dozen | Eggs, slightly beaten |
| 1 cup | Heavy Cream |
| 1 bunch | Green Onion Tops, finely sliced |
| 3 oz. | Great Lakes Sun-Dried Red Peppers, diced* |
| 1 pkg. (3.5 oz.) | Great Lakes Sun-Dried Tomatoes, diced* |
| 1 cup | Cheddar Cheese, shredded |
| Salt and Pepper |
Preheat oven to 375 degrees. Slightly beat the eggs, add the heavy cream and mix thoroughly. Stir in the green onion tops, red peppers and tomatoes. Pour into a greased 9 x 13 inch baking dish. Bake until eggs are set, about 40 minutes. Garnish with shredded cheese. Great with GLIT Papaya and Apricot Salsa Verde. Makes 8 servings.
*The sun-dried peppers and tomatoes can easily be diced in a food processor or with scissors.
Papaya and Apricot Salsa Verde
(Adaptation from Stephen Pyles recipe. Star Canyon Restaurant in Dallas, TX)
| 1 cup | Great Lakes Dried Apricots |
| 12 medium (~ 1 lb.) | Tomatillos |
| 1 cup | Great Lakes Dried Papaya |
| 1/2 cup | Chicken Stock |
| 2 cloves | Garlic |
| 2 | Jalapenos,seeded* |
| 1 teaspoon | Sugar |
| 1 teaspoon | Fresh Lime Juice |
| 1/2 cup | Fresh Cilantro** |
| Salt and Pepper |
Coarsely chop the dried papaya and apricots in the bowl of a food processor. Remove the dry paper-like covering from the tomatillos. Rinse the tomatillos with warm water. Place them into the food processor bowl with the dried fruit and chop slightly. Add the chicken stock, garlic and jalapenos. Process by pulsing. Add the sugar, lime juice and cilantro. Process by pulsing. Add salt and pepper to your taste.
* The seeds of the jalapeno determine the "hot" of the salsa.
** Use only the leaves of the cilantro stem.
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