Recipes worth talking about
Starring pasture-raised eggs and delicious farm-fresh ingredients. Roll up your sleeves and get crackin’.
Vital Kitchen
Featured Recipe
Brunch, but make it a garden party
Watch our Garden Party Quiche come together with flaky crust, six of our girls’ finest, and a floral top made entirely of veggies.
What's cooking
Fresh from the Vital Kitchen
Filter: Dessert
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Brown Butter Apple Cinnamon Rolls
These pillowy soft rolls are filled with a brown butter apple cinnamon filling for a gooey and decadent…
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Snickerdoodle Granola Bars
A granola bar that tastes like a snickerdoodle cookie?? Yes, please! Make a batch of these at the…
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Plum Frangipane Tarts
These quick and simple pastries are the perfect way to enjoy that juicy summer stone fruit!
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Nairn Family Farms’ Zucchini Cake
In addition to raising hens, Troy and Carol, of Nairn Family Farms, are gardening gurus, planting everything from…
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Brown Butter Lemon Curd Bars with Roasted Strawberries
Tart, rich and nutty brown butter lemon curd baked to perfection with sweet roasted strawberries nestled throughout all…
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Poached Rhubarb Pavlova
This Poached Rhubarb Pavlova is sweet, fluffy, and ethereal with crispy, marshmallow meringue, whipped cream, and tart poached…
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Double Chocolate Peppermint Cookies
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Apple Butterscotch Blondies
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Caramelized Honey Apple Crumble Pie
'Tis the season of pie. Specifically, apple pie. Even more specifically, an apple pie that will please both…
Nail the basic cooking methods
How do you like your eggs?
Scrambled
Skillet / Butter / Egg
Inner peace is the path to perfection.
- Your mantra: low (heat) and slow (cooking).
- Prep skillet with butter (1/2 Tbsp. for 4 eggs).
- Whisk eggs together in bowl. Pour into skillet.
- Stir gently. Be patient.
Over Easy
Skillet / Butter / Egg
One quick flip and you’re done.
- Swirl butter in skillet.
- Cook over low heat until whites are opaque.
- Flip. Pause. Serve. (20 seconds longer for over medium eggs)
Hard Boiled
Saucepan / Water / Eggs
Your portable protein powerhouse
- Start with cold eggs in cold water.
- Once boiling, cook for 8-10 minutes.
- Transfer to cold water.
Poached
Saucepan / Water / Vinegar / Salt / Egg
You can do this. Promise.
- Fill pot with 5–6” water, 1 Tbsp. of white vinegar and a pinch of salt.
- Bring water to a low boil.
- Crack fresh egg into small bowl, pour egg gently into boiling water.
- Cook for three minutes. Rescue with slotted spoon.
Crispy Fried
Skillet / Butter / Egg
Butter makes it better.
- Swirl butter in skillet over medium heat.
- Once hot, gently crack the egg directly over the skillet.
- Turn heat to low and cook until the yolk firms up and the whites start to sizzle, browning slightly.
- Serve.
French Omelet
Skillet / Butter / Eggs / Salt
What's French for custardy perfection?
- Whisk eggs until uniform.
- Heat skillet on medium-low heat. Prep with butter (no sizzling!).
- Pour eggs into pan, stir continuously (patience…).
- Let your almost-omelet sit off heat for 1 whole minute.
- Tilt your pan to coax your omelet into a roll. Use butter in the skillet to help it along. Rub your plated omelet with a little more butter and finish with a sprinkling of salt.
Soft Boiled
Saucepan / Water / Eggs
The ultimate comfort food
- Start with cold eggs in cold water.
- Once boiling, cook for 6 ½ minutes.
- Transfer to cold water for 2 minutes.
- Peel and enjoy.
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