Breakfast ‘n Brunch

Tender, delicate scones with dried apricots and cream cheese for added richness.

Classic Belgian-style waffles with whipped egg whites for a light texture.

Fermented South Indian rice-and-urad-dal batter for soft idli and crisp dosa.

A probiotic fruit smoothie with kefir or yogurt, banana, pineapple, orange and peach.

A grain-free keto granola packed with almonds, pecans or walnuts, hazelnuts, coconut, seeds, and chia. The nut-and-seed mixture is sweetened and baked for a crunchy low-carb breakfast or snack.

Tender blueberry scones flavored with lemon zest and vanilla, finished with melted butter and a crunchy sugar topping. Best served warm.

Six large, soft yeast-leavened cinnamon rolls made with a tangzhong for a tender texture that stays soft, filled with brown sugar and cinnamon and finished with vanilla icing.

Oven-finished frittata with spinach, browned artichoke hearts, Parmesan, sour cream, and Dijon mustard.

Classic homemade waffles with a lightly sweet vanilla batter. Eggs, milk, flour, oil, and baking powder produce waffles that cook up golden and tender in a waffle iron.