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Produce

1/2 avocado

1 lg banana

3 scallions

1 cup asparagus

Dairy

8 eggs

2 1/2 sticks butter

2 tbsp milk

1 1/4 cupheavy cream

1 cup gruyere

1/2 cup fontina

1/2 cup (+1 tbsp) parmesan

Seasonings/Spices/Condiments

Salt & Pepper

2 tsp white vinegar

1/2 tsp red pepper flakes

1 tsp cinnamon

3 tbsp honey

Baking

3 cup flour

1/2 tsp baking powder

Dry Goods

Bread for toast

1 cup old fashioned oats

Dried cranberries

1/2 cup unsalted pumpkin seeds

1/2 cup ground flaxseed

1 tbsp chia seeds

*If you plan to make these recipes more than once a week you will need to increase the above amounts.

Ingredients

• 1 cup old fashioned rolled oats
• ½ cup flour
• ½ cup dried cranberries
• ½ cup unsalted pumpkin seeds
• ¼ cup ground flaxseed
• 1 tablespoon chia seeds
• 1 teaspoon cinnamon
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 large mashed banana 
• 3 tablespoons melted butter
• 3 tablespoons honey
• 2 tablespoons milk

Instructions

1. Preheat oven to 325ºF. Combine dry ingredients in a large mixing bowl-oats, oat flour, dried cranberries, pumpkin seeds, ground flaxseed, chia seeds, cinnamon, baking powder, and salt.
2. Stir in mashed banana, butter, honey, and milk until well blended. Let mixture rest for 4-5 mintutes, giving time for chia and flax to bind everything together. Should look like the dough in the photo above. If your dough has gotten too thick, stir in an additional 1-2 tablespoons milk before scooping out onto your baking sheet.
3. Measure dough out by the scant ¼ cupful and place on a baking sheet lined with parchment paper (or lightly greased). These cookies don't spread much while baking, so I like to gently press the dough with the palm of my hand to flatten a bit.
4. Bake for 15-18 minutes, or until cookies are lightly golden around the edges.
5. Store leftovers in an airtight container for 2-3 days. Makes 8-9 cookies.

Ingredients

For the Crust

• 2 ½ cups all-purpose flour
• 1 tsp Kosher salt
• 1 cup unsalted butter, room temperature
• ½ cup ice water

For the Filling

• 6 large eggs
• 1 ¼ cups heavy cream
• ½ tbsp. kosher salt
• ½ tsp freshly ground black pepper
• 3 scallions, end trimmed and thinly sliced (about ½ cup)
• 1 cup fresh asparagus, cut into 1" pieces, plus more for top
• 1 cup gruyere, grated
• ½ cup fontina, thinly sliced
• ½ cup parmesan, grated + 1 tbsp.

Instructions

1. Combine flour and salt in a large mixing bowl, then whisk. 
2. Add butter and incorporate into flour using a pastry cutter until butter pieces are the size of peas. 
3. Add ½ cup water, then stir with a wooden spoon until the dough begins to clump together. 
4. Dump dough onto a lightly floured surface and knead with your hands for 1-2 minutes or until smooth and pliable. Wrap in plastic wrap, then let sit in fridge for 15-20 minutes to rest.
5. When ready, preheat oven to 350°F. 
6. Roll out dough on a lightly floured surface into a 15" circle, or about 3" wider than your quiche pan. Carefully transfer the dough to the pie pan, and then use your fingers to press onto the bottom and up the sides, crimping the edges over to line up evenly with the top. Use a fork to poke the bottom of the dough, ensuring it will bake flat. Bake for 20 minutes, and then set aside. 
7. Meanwhile, combine eggs, cream, salt, and pepper in a large mixing bowl, then whisk to combine. Add in scallions, 1 cup asparagus, gruyere, fontina, and parmesan, reserving 1 Tbsp. Stir together, and then pour into prepared quiche pan. 
8. Thinly slice a few pieces of reserved asparagus and lay on top of quiche. 
9. Sprinkle with remaining 1 tbsp. parmesan, then bake for 45-50 minutes, or until browned and bubbly on top.
10. Cover with foil to prevent burning, and then continue baking an additional 10 minutes. Let cool slightly before slicing. Serve immediately or at room temperature.