I know the “Make Ahead” Breakfast week has passed but here are some other recipes I’ve found that can be use for future breakfasts. The biscuits pictured above, for example. Just make the dough and keep it in the fridge. In the morning, stick ’em in the oven and let them bake while getting ready to go.
“Lox, Eggs, and Onions Quiche”
“Zucchini and Olive Breakfast Cake, French-Style” from The Kitchn
As many of you know, I’m trying to catalogue as many of the “Food Holidays” as I can find. Yes, there will be a calendar being printed at some point. One problem that I’ve come across is the difference between International and National food days. Growing up as a global nomad I’m so out of tune with things like national pride and boundaries so I don’t care what country a feast day or foodie holiday is from. So I’m just going to declare myself the Grande (and benevolent) Dictator or the Foodie Nation and as such I wish all my subjects a very merry Ravioli Day!
“Lemon and Goat’s Cheese Ravioli” from Lisa Is Cooking
“Pumpkin Ravioli” from Wolgang Puck
“Olive and Goat Cheese Ravioli” from Heather Cristo Books
“Three Cheese Ravioli in Roasted Red Pepper Sauce” from Baking with Blondie