Creamy Sausage & Spinach Pasta 
Serves 4+​

• 8-16 oz sausage
• 1 medium onion
• 1 14 oz diced tomatoes & 2 C chicken broth OR 1 quart canned tomatoes
• 8 oz pasta
• 3 C fresh spinach or kale
• 1 C (4oz) shredded cheese
• Chives (optional)

Dice onion.  Crumble or slice sausage and saute in large skillet with onion, over medium heat until browned.  Drain off fat.  Add tomatoes (& broth); stir to combine & dissolve any browned bits off bottom of pan.  Add pasta to skillet; submerge under liquid.  Cover & bring to a boil.  Once boiling, turn heat to low & simmer for 10 minutes, or until pasta is tender.  Stir once or twice while simmering.  Stir in fresh spinach, until wilted.  Sprinkle shredded cheese on top, replace lid, and let sit until cheese is melted.  Top with chives.

Crustless Quiche
Serves 4-8

• 4oz shredded cheese (Butternut or Goblin work well!)
• 6-7 slices cooked, crumbled bacon (or an equivalent amount of ham, sausage, or veggies of your choice)
• few sauteed mushrooms
• 4 unbeaten eggs
• 1/2 C chopped onion
• 1/2 C flour
• 2 Tbsp butter
• 1/2 tsp each, salt & pepper
• 1 1/2 C milk

Preheat oven to 350.  In blender (or jar with lid), blend eggs, onion, flour, butter, salt, pepper, milk.  Place bacon, cheese, mushrooms in a buttered 10" pie plate.  Pour liquid over all.  Bake at 350 for ~35 minutes.  Let stand 3-4 minutes before serving.  (Flour can be omitted for a gluten-free version.)

---

Savory Stuffed Pepper Poppers

Coming Soon
------------------

Local Lovers Blueberry French Toast

Coming Soon
------------------

Perfectly Peachy Summer Salad

Coming Soon
------------------

Winter Blood Orange Cake
​With Morning Glory Cream Frosting

Gloriously Cheesy Chicken Dip

When fall fruits go away, winter citrus comes out to play! We offer you a seasonal cake recipe with a brilliant blaze of color under that frosty exterior. If you like cream cheese frosting, you will love this light fluffy rendition utilizing Morning Glory Original. Winter staples like blood oranges and beets are what lend this simple cake its vibrant color and bright flavor. In this recipe we challenge you to get LOCAL and encourage use of local ingredients wherever possible! 

---

Pasta with Morning Glory, Rose’s Alpine Reserve & Spring Veggies
Makes 4 to 6 servings
INGREDIENTS:

1. 1 lb Gemelli, penne or other pasta (gluten free works too!)
2. 6 oz Morning Glory Original, crumbled
3. 1 cup Rose's Reserve, grated
4. 2/3 cup Coarsely chopped Kalamata or cured olives
5. 3/4 cup Fresh basil leaves and/or other fresh herbs like parsley, cilantro, tarragon, thyme or oregano
6. ½ cup Minced scallion or spring onion
7. Optional: 1-2 cups of your favorite spring veg and/or greens. ex: carrot, kale, peas, spinach, ramps, fiddleheads, arugula

PREPARATION

1. Cook pasta in a 6-quart pot of boiling salted water until just tender, then drain.
2. While pasta is cooking, chop, mince and or grate fresh herbs, olives, scallion, and your veggies of choice.
3. Drain and toss the hot pasta with the Morning Glory Cheese in a large bowl until cheese is melted and coats pasta.
4. Add your veggies, salt & pepper to taste. Fold in to combine.
5. Sprinkle the grated Rose’s Reserve evenly over the top of the pasta.

Cooks' notes:
•To prevent herbs from discoloring, don't chop until just before pasta is done.
•Save a little of the pasta water to incorporate when Morning Glory and pasta are combined to make your sauce thicker or thinner, according to your preference.