Sift the all purpose flour, whole wheat flour, sugar and baking powder into a large mixing bowl.
Add buttermilk, eggs and vanilla extract and blend using a large whisk until smooth.
Heat a non-stick griddle over medium-high heat.
Let the batter stand for at least 2 minutes while the griddle is heating.
Stir once and wait another minute before placing batter on the griddle.
When the griddle is hot enough that a few drops of water will dance on the surface, reduce the heat to medium and place about 1/4 cup of batter for each pancake on the griddle.
Allow to cook for another 1 – 2 minutes until bubbles form on the surface and burst.
Turn pancake and cook for about 1/2 the time of the first side until the are golden brown.
Remove and top with butter and maple syrup.
Whisk together the egg yolk, champagne and milk until well blended.
Using a whisk slowly blend in the buckwheat flour, flour and salt until smooth.
Whisk the egg whites until stiff peaks form. Fold the egg whites into the buckwheat batter gently.
Heat a griddle until drops of water dance and evaporate quickly. Melt one teaspoon of the butter on the griddle and then add the batter in 1/3 cup scoops to form four pancakes.
Cook on one side until bubbles form and burst. Turn the pancakes and cook for half the time on the second side and serve topped with the additional butter and maple syrup.
Sift the whole wheat flour, all purpose whole wheat flour, all purpose flour, corn meal, salt, baking powder and sugar into a large mixing bowl.
Fold in the oatmeal.
Add the buttermilk and eggs and blend well until mixture is smooth.
Heat a non-stick griddle over medium-high heat.
Let the batter stand for at least 2 minutes while the griddle is heating.
Stir once and wait another minute before placing batter on the griddle.
When the griddle is hot enough that a few drops of water will dance on the surface, reduce the heat to medium and place about 1/4 cup of batter for each pancake on the griddle.
Top with the blueberries.
Cook until small bubbles on the surface of the pancake form and then burst.
Turn and cook for about 1/2 the time that the pancakes cooked on the first side.
Remove and top with butter and maple syrup.
Place the bacon in a medium skillet over medium-high heat. Cover and cook for 5 minutes, then turn the bacon and continue cooking for another 5 minutes. Reduce the heat if the bacon is browning too quickly.
Remove the cooked bacon to a paper towel on a plate. When the bacon cools, mince the bacon and set aside.
Add the garlic to the rendered bacon fat in the skillet and sauté 3 minutes, or until soft.
Add the celery and continue to cook, stirring frequently, for 3-5 minutes or until the celery is soft.
Add the diced potatoes and continue cooking, covered, stirring every 2 minutes, until the potatoes are slightly tender.
Add the bacon, sage, salt and pepper, stir, and cook, covered, about 10 minutes or until the potatoes are soft and lightly browned.
Serve.
Place a small skillet over medium heat.
When the pan is hot add the oil to the pan and swirl to coat.
Add the shallots and cook for about 2 minutes.
Adjust the heat so that the shallots brown but do not burn.
Add the black beans, cumin, paprika, oregano and water.
Simmer until all of the water has evaporated.
Set aside.
While the beans are cooking mash the avocado in a small bowl.
Add the salt, pepper, and lemon juice and fold together.
Toast the bread and then spread the avocado mixture on top.
Top with the beans.
Serve.
Preheat the oven to 350°F.
Place the olive oil, balsamic vinegar, honey, cayenne pepper, and salt in a small roasting pan or large skillet.
Whisk together until well blended.
Add the mushrooms and garlic and fold together until well coated.
Place the pan in the oven and roast for 15 to 20 minutes. Stir every 5 minutes or so.
Remove from the oven when the mushrooms are well caramelized.
While the mushrooms are roasting, mash the avocado in a small bowl.
Add the salt, pepper, and lemon juice and fold together.
When the mushrooms are cooked, toast the bread and then spread the avocado mixture on top.
Top with the balsamic mushrooms and serve.
Place a small skillet in the oven and preheat to 350°F.
When the oven is hot add the oil to the pan and swirl to coat.
Add the tomatoes and shallots and toss to coat well and return the pan to the oven.
Roast the tomatoes and shallots for about 10 to 12 minutes. Toss about every 3 to 4 minutes.
While the tomatoes and shallots are roasting mash the avocado in a small bowl.
Add the salt, pepper and lemon juice and fold together.
After the tomatoes and shallots have roasted about 10 to 12 minutes add the capers.
Toss and return the pan to the oven for 4 to 5 minutes.
Toast the bread and then spread the avocado mixture on top.
Top with the roasted shallot, caper, and tomato mixture, then the basil.
Serve.
Mash the avocado in a small bowl.
Add the salt, pepper, and lemon juice and fold together.
Toast the bread and then top with the sliced egg.
Sprinkle the five spice powder over the top of the eggs and then garnish with sesame seeds.
Serve.
Place a small skillet over medium.
When the skillet is hot add the oil to the pan and swirl to coat.
Add the shallots and toss to coat well. Sauté for about 10 minutes until caramelized.
Adjust the heat so that the shallots brown but do not burn.
When the shallots are cooked, set aside.
While the shallots are roasting, mash the avocado in a small bowl.
Add the salt, pepper, and lemon juice, and fold together.
Toast the bread and then spread the avocado mixture on top.
Top with the caramelized shallot and then the crumbled feta.
Serve.
Place the oil in a skillet over medium heat.
Add the garlic and ginger and sauté for about 2 minutes. Stir frequently.
Add the onions and sauté, stirring frequently, for about 3 minutes or until translucent.
Add the bell pepper and continue sautéing for 2 minutes.
Add the potatoes, stir, and cover.
Reduce heat to medium and cook for about 15 minutes, stirring frequently, until the potatoes are soft.
Add the soy sauce and pepper and stir.
Cook for another 5 minutes on low.
Serve.
