Breakfast

This easy orange marmalade recipe uses a time-old technique of letting the chopped fruit soak overnight, which is key to drawing out pectin and mellowing its bitterness. The simple method yields a thick, pleasingly bittersweet marmalade made with natural ingredients like navel oranges, lemon, water, and sugar. It's perfect for spreading on toast or as a thoughtful homemade gift.

Prep time: 30 minutes Cook time: 90 minutes

A variation of a delicious granola Pia found in a magazine years ago, which in turn is based on the traditional way granola is made on the island of Nantucket.

Prep time: 5 minutes Cook time: 40 minutes

This is my take on the Corn Scones recipe from the Moosewood Restaurant Collective. I normally leave out their cornmeal, substituting it with our freshly ground spelt flour. The currants and lemon zest can be replaced with whatever you have on hand and feel like. In our kitchen we often use walnuts, dried cranberries or apricot paste (a thick sheet of fruit roll-up available at Arabian markets).

On weekends when we feel like something special for breakfast, this is our go-to recipe.

Prep time: 12 minutes Cook time: 20 minutes