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: Snacks & Sides
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Late Summer Salad
Fall is on its way, and while you have every right to be excited for cooler temperatures, cozy…
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Camp-Friendly Charcuterie Egg Board
Settle into the evening around the campfire with friends, family, and an artfully crafted charcuterie board.
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Hibachi Fried Rice
Hibachi fried rice is an easy-to-make side dish for your hibachi-style feast. It's rich in flavor, thanks to…
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Snap Pea Salad
This bright early-season salad places sugar snap peas, toasted pistachios, and chopped fennel fronds atop tangy feta yogurt…
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Granitewood Ranch Potato Salad
Enjoy this recipe inspired by our farmer, Heather! The perfect side dish for your neighborhood backyard cookout, this…
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Buffalo Deviled Eggs
Make your deviled eggs a little more devilish! This spicy twist on a beloved recipe brings a touch…
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Creamy Mashed Potatoes
Whipped potatoes and creamy butter take this nostalgic dish up a notch.
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Yam Spiced Superhero Muffins
From Rise & Run by Elyse Kopecky & Shalane Flanagan
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Bountiful Summer Sausage Salad with Herbed Avocado Dressing
This giant salad platter is the definition of Italian “abbondanza”—delicious abundance. Let everyone serve themselves, mixing and matching…
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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