Quality you can taste

into it, season with salt and pepper. Lower heat, cover with lid, and cook until the yolk of egg appears white (not too long!).

Meanwhile, toast sourdough bread. Rub toast with pealed garlic clove and serve.

Recipe by Sarah Dauekrik

grilled French toast with strawBerries

A great way to take advantage of a Ferno Grill’s versatility is by cooking breakfast on it. One of our favorite recipes is grilled French toast and fruit. The flat side of the cast iron grates caramelizes the toast and fruit, producing wide grill lines for a beautiful, delicious way to start the day. Please note that a variety of fruit can be used for this recipe depending on what is in season, including peaches, mangos, pears, and apples.

The custard:

2 eggs

1 cup milk

1 tsp sugar

1/2 tsp vanilla

1/2 tsp salt

1/4 tsp cinnamon

Additional Ingredients:

4 slices of rustic bread, about 1 1/2 inches thick 3-6 large strawberries sliced in half

Directions:

In a shallow dish, whisk together all of the custard ingredients. Place the bread slices in the mix, flipping to saturate them and let stand for 10 minutes or more.

For the grill, flip at least one grate so that the flat side is facing up and preheat to 350 F (all burners on high and in the up position for 8-10 minutes). Place the soaked bread slices and strawberry halves on the grates and cook for 2 to 3 minutes per side.

Remove the French toast and strawberries from the grill and plate with butter and a healthy drizzle of your favorite syrup (pure maple is highly recommended).

Recipe and photos supplied by Ferno Grills, Goleta CA . www .fernogrills .com creamy instant oatmeal topped with Bananas and pecans

Creamy Instant Oatmeal Topped with Bananas and Pecans is inexpensive, quick, filling, nutritious and kids love it! This one of our family favorite breakfast recipes that I enjoy sharing from our stove top to yours!

Servings: 2

Ingredients

1 cup quick cook oats (gluten-free)

1 cup water

2 cups cashew milk

1 tablespoon honey or maple syrup

1 teaspoon cinnamon

1/4 banana

1 tablespoon pecans

Instructions

In a saucepan, bring water, cashew milk, oats, honey (or maple syrup) and cinnamon to a boil. When it starts to boil, reduce heat to medium; cook about 5 minutes or until most of liquid is absorbed, stirring occasionally.

Remove from heat. Let stand until desired consistency then serve into two bowls and top with sliced banana and pecans.

Danielle Fahrenkrug | Delightful Mom FoodHealthy Gluten-Free Recipes | delightfulmomfood . com chocolate cherry homemade granola

Crunchy sweet chocolate homemade granola recipe with rich sweet dried cherries and pecans . A nourishing breakfast food or snack served with creamy milk or as a parfait topped with fruit!

Ingredients

1/2 cup maple syrup

1/4 cup coconut oil melted

1/2 tablespoon vanilla extract

3 cups gluten-free rolled oats not quickcooking

3/4 cup sliced almonds

1/2 cup pecan halves

1/2 cup cocoa powder or carob powder

3 tablespoons ground flaxseed

1 teaspoon cinnamon

3/4 teaspoon pink Himalayan salt

1 cup dried cherries

1 cup semi-sweet chocolate chips (mini or larger)

Instructions

Preheat the oven 325 degrees F.

In a medium bowl, whisk together the maple syrup, vanilla, cinnamon, ground flax seed and salt until creamy.

In a large bowl mix together the oats, almonds, pecans, and cocoa or carob powder. Pour the wet chocolate mixture into the dry ingredients and stir to mix slightly. Pour in the melted coconut oil. Mix well to coat everything.

Spread the granola mixture across a large sheet pan in an even 1/2 inch layer.

Bake for 30 minutes total, mixing after 15 minutes with a spatula to prevent burning and then spread out again on the pan evenly to finish cooking.

Remove from the oven and set the pan with granola on it aside to cool for 20 minutes. The granola will get crispier as it cools.

Once cooled, add the dried cherries and chocolate chips to the granola and toss to evenly distribute. Store the granola in an airtight container.

Danielle Fahrenkrug | Delightful Mom

Food - Healthy Gluten-Free Recipes | delightfulmomfood com green eggs made with kale, tomatoes and onions

Easiest one dish dinner of eggs blended with kale, tomatoes and onions A great way to get kids to eat their vegetables

Servings: 6

Ingredients

8 eggs

2 cups kale chopped

¼ cup onion chopped

⅓ cup 2% or non-fat Greek yogurt

1 large tomato

½ teaspoon salt dash of pepper cheddar cheese for garnish organic ketchup for garnish

Instructions

Preheat oven 325 degrees F. Add all the ingredients except cheddar cheese into a blender and mix well.

Spray a 9 x 9 inch pie dish with cooking spray. Pour egg mixture into dish and bake at 325 for 40-45 minutes or until center is cooked. Remove from oven and sprinkle with cheese. Let sit for about 10 minutes before serving. Top with ketchup and serve with a side of potatoes.

Danielle Fahrenkrug | Delightful Mom FoodHealthy Gluten-Free

Easy living in the Theater district of historic downtown Santa Barbara. Exclusive gated complex with concierge services. This luxury condo offers sumptuous master bedroom suite with a private balcony, Large walk in closet, bamboo floors throughout, Cesar stone counters, Wolf range and European style cabinets. The spacious living room and dining area with French doors opening to a fabulous patio that offers glorious mountain and city views. Private garage and additional locked storage room.

by Jeff mIller

Champagne Brunch seven days a week in the beautiful La Arcada Mall courtesy of State & Fig. www.stateandfig.com

If you meld two words to make a new one, the fancy name for your creation is a “portmanteau.” “Meld” itself is one. The most common are “smog” and “modem” and “motel.” The zippiest might be “jackalope.” But the tastiest, without question, is “brunch.”

Theories abound about the birth of brunch. Some say it was a feast to reward hungry hunt- ers back from a morning gallop. Some say it was to reward hungry parishioners back from a morning worship. Many more say it’s all about Sunday morning breakfast coming way too early after Saturday night revels.

But all agree that the first time the Frankenword appeared in print was in 1895, in the British magazine Hunter’s Weekly, which spoke highly of the hybrid as “cheerful, sociable and inciting,” able to put one “in a good temper … satisfied with yourself and your fellow beings. It sweeps away the worries and cobwebs of the week.”

Since then brunch has had its booms and busts. Last May the New Yorker ran a story headlined, “Are We Done Hating Brunch?” heavily spiced with gripes from all kinds of haters, from a New York Times op-ed that groused, “Brunch Is for Jerks,” to an entire book titled, “Brunch Is Hell.” Strong talk. But then the writer reveals why the meal survives and thrives. For her it’s not about the “the lure of bottomless mimosas” or even fancy menus. It’s just that she likes eggs, coffee, a pastry basket, “the festivity of a weekend-only meal,” and a chance to read the Sunday paper while dining.

In vogue or out, the fact is that brunch has swept across the globe. These days you can brunch in Bolivia, in Bogata, in Borneo. And you don’t want to miss the smørrebrød they dish up in the Zamoskvorechye district of Moscow.

Or you can leave the suitcases in storage and brunch in any of dozens of restaurants in and around Santa Barbara. Oeufs Mimosa au Homard await you at Stella Mare’s. Strawberries and Cream French Toast (with vanillascented mascarpone) at Scarlett Begonia. Huevos Hope Ranch at the Boathouse on Hendry’s

Beach, where, unlike Moscow, you might look out the window and see dolphins and whales cavorting in the Channel while you feast. Ditto at the Biltmore, where you can drive your appetite from the Carving Station to the Asian Station to the Dessert Station with a whistle stop at the Roe Bar en route.

By the time you finally lay down your fork, you’ll agree that brunch is many things, but definitely not hell.

Traditional French toast and berries form fishouse on Cabrillo Blvd. www.fishousesb.com

Scrambled eggs with filet of salmon and greens from Savoy Café on Figueroa Street downtown. www.savoycafe.weebly.com

Eggs Tria…A Greek 3-egg scramble, with feta cheese, tomatoes, onions, and spinach. Served with toast & jam and morning potatoes. From Metropolis Fine Foods Merchant in the Funk Zone. www.metrofinefoods.com

BRUNCH

If you’re planning to bring your own to Sunday brunch, the sparkling wines from Fess Parker Winery are a good pair with just about anything on the menu. For more info on all they offer go to www.fessparkerwineshop. com/the-bubble-shack

Avocado toast from Les Merchands. 131 Anacapa St. in the Funk Zone. www.lesmerchands.com

Breakfast on the beach from Sambos on Cabrillo Blvd. www.sambosrestaurant.com

A Santa Barbara tradition since 1983: Sunday Brunch on the patio at Paradise Café. www.paradisecafe.com

Banana French toast from Jeannine’s La Arcada downtown.

French Brunch: The house signature applewood smoked bacon and spinach Benedict with roasted potatoes from Stella Mare’s in Montecito. www.stellamares.com

The famous bourbon vanilla French toast and bacon from Succulent Cafe Wine Charcuterie. Poached Eggs in the background. 1557 Mission Dr., Solvang. www.succulentcafe.com

Smoked salmon eggs Benedict from Lucky’s Steakhouse in Montecito. www.lucky-steakhouse.com

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