Lunch

Corn Quesadilla

Whole Wheat Cheesy Chicken (or Veggie) Quesadilla Pockets

Ingredients

(makes 4–6 pockets):

  • 2 cups Early Morning Harvest Organic Whole Wheat Flour

  • 1 tsp baking powder

  • ½ tsp salt

  • ¾ cup warm water

  • 2 tbsp oil

  • Filling: Shredded cheese, cooked chicken or black beans, finely chopped fresh spinach + grated carrot (hidden), mild salsa

Instructions:

  1. Mix flour, baking powder, and salt. Add water and oil; knead into a soft dough. Let rest 10 minutes.

  2. Divide into 8 pieces and roll into thin circles.

  3. Fill half with cheese + fillings, fold over, and press edges. Cook on a hot skillet 2–3 minutes per side until golden.

Tip: Cut into triangles like pizza. Serve warm or pack cold for lunch with fresh fruit.

Cheesy Whole Wheat Mini Pizzas (Lunchbox or Dinner Fun)

Personal pizzas kids can customize!

Ingredients

(makes 6–8 minis):

  • 1 ½ cups Early Morning Harvest Organic Whole Wheat Flour

  • 1 tsp baking powder

  • ½ tsp salt

  • ½ tsp garlic powder (optional)

  • ¾ cup milk

  • 2 tbsp olive oil

  • Toppings: Pizza sauce, shredded mozzarella, mini pepperoni or diced ham, finely grated carrots or zucchini (hidden!)

Instructions:

  1. Preheat oven to 425°F.

  2. Mix flour, baking powder, salt, and garlic powder. Add milk and oil; stir until a soft dough forms.

  3. Divide into 6–8 balls, flatten into mini circles on a baking sheet.

  4. Add sauce, cheese, and toppings. Bake 10–12 minutes until cheese is bubbly.

Tip: Let kids add their own toppings. Serve with fresh radish “chips” or apple slices.

Spring Greens Salad with Honey-Poached Eggs

Prep time: 15 min | Serves: 4 A no-cook (almost) salad showcasing Early Morning Harvest year-round salad mix, herbs, and eggs with a quick honey vinaigrette.

Ingredients:

  • 6–8 cups Early Morning Harvest salad mix or mixed greens (kale, chard, arugula)

  • 4 Early Morning Harvest pasture-raised eggs

  • 2 tbsp Early Morning Harvest clover honey

  • 2 tbsp apple cider vinegar

  • ¼ cup olive oil

  • 2 tbsp chopped Early Morning Harvest fresh herbs (mint, chives, or oregano)

  • Salt & pepper

  • Optional toppings: radishes or edible nasturtium flowers from EMH

Instructions:

  1. Whisk honey, vinegar, oil, herbs, salt, and pepper for dressing.

  2. Poach or soft-boil eggs (3–4 minutes).

  3. Toss greens with half the dressing. Top with warm eggs and extra herbs. Drizzle remaining dressing.

Tip: The golden yolks from EMH eggs make it extra rich.

Skillet Flatbreads with Sautéed Spring Greens & Fried Eggs

Prep time: 15 min | Cook: 20 min | Serves: 4 (makes 4 flatbreads) Quick homemade flatbreads using Early Morning Harvest flour, topped with their tender asparagus or kale and sunny eggs—basically a farm-fresh open-face sandwich you can eat with your hands.

Ingredients:

  • 2 cups Early Morning Harvest stone-ground bread flour

  • ¾ cup warm water

  • 2 tbsp Early Morning Harvest clover honey

  • 3 tbsp olive oil (divided)

  • 1 tsp salt

  • 1 bunch Early Morning Harvest asparagus (trimmed and cut into 1-inch pieces) or 3–4 cups chopped Early Morning Harvest kale/chard

  • 4 Early Morning Harvest pasture-raised eggs

  • 2–3 tbsp chopped Early Morning Harvest fresh herbs (parsley, thyme, chives, or oregano)

  • Salt & pepper to taste

Instructions:

  1. Make the dough: In a bowl, stir together the flour, warm water, honey, 1 tbsp olive oil, and salt until a soft dough forms. Knead on the counter for 1–2 minutes. Divide into 4 balls and let rest 5–10 minutes (cover with a towel).

  2. Cook the flatbreads: Heat a large skillet over medium-high. Lightly oil the pan. Roll or pat each dough ball into a thin 6–7 inch round. Cook 2–3 minutes per side until golden and puffed. Stack and keep warm.

  3. Sauté the greens: In the same skillet, heat the remaining 2 tbsp oil over medium. Add asparagus or kale/chard and cook 4–5 minutes until bright green and just tender. Season with salt, pepper, and half the herbs. Push to one side of the skillet.

  4. Fry the eggs: Crack the eggs into the skillet (or use a second pan) and cook sunny-side up 2–3 minutes until whites are set and yolks are still runny.

  5. Assemble: Place a warm flatbread on each plate, top with sautéed greens and a fried egg. Sprinkle with the remaining fresh herbs.

Tip: For extra sweetness, drizzle a tiny bit more Early Morning Harvest clover honey over the eggs right before serving—it balances the greens beautifully. Leftovers reheat well in a hot skillet for lunch the next day.

Sweet Corn & Chicken Quesadillas

Mild flavors, melty cheese, and sweet corn — a guaranteed kid favorite.

Ingredients:

  • 2 tortillas

  • ½ cup shredded chicken

  • ½ cup sweet corn (fresh or frozen)

  • ¾ cup shredded cheese

  • Mild salsa (optional)

Instructions:

  1. Sprinkle cheese on one tortilla.

  2. Add chicken + corn.

  3. Top with more cheese and second tortilla.

  4. Cook in a skillet until golden and melty.