Centerville Pie Company, Centerville, MA

My mom used to work with the owner of Centerville Pie Co. until one day she decided to leave to start her own pie shop. This place is right down the street from my house. I have driven by it a thousand times, seeking out other places to get breakfast, never thinking to stop. Really, I thought they only did pies. I thought they only did Meat Pies. I had no clue that you could get a spinach and feta quiche here, or coconut cream pies, let alone breakfast.

Ryan and I stopped by the restaurant on a weekday morning; a real unassuming place, located in a sort of strip mall, bunched in between a clothing store for tweens and some lawyers offices. It is broken up into two parts, the pie shop on one half and the restaurant on the other. A few tables, a counter, one short-order cook cracking eggs on a flattop. That’s about it. I like it.

Two Eggs with Cheese on a Sweet Roll, $3.95

I ordered a breakfast sandwich on a sweet roll, which is a giant, fluffy pile of awesomeness. This huge sandwich only cost $4 and was so filling that I could barely touch the baked beans I ordered too. Ryan had the Chef’s Choice Sampler; two slices of savory pie (shepherds pie & chicken pie) that came with a vegetable and gravy for $9.95.  He really enjoyed it, especially the chicken pie.

I can see Centerville Pie becoming one of my go-to places for breakfast. Probably because then I’ll feel justified in leaving with one of these every time.

Key Lime Pie

Centerville Pie Company
1671 Falmouth Road/Rt. 28
Centerville, MA, 02632
774-470-1406

Mixed Berry Breakfast Couscous

Unfortunately for me, breakfast usually ends up being two sad fried eggs, a quickly devoured bowl of cereal, a piece of fruit, or nothing but a cup of coffee. As much as I want to be a morning person, I am not, so during my hectic work schedule, I’m either running late/shovelling something into my face, or sleeping in until lunch time, if the opportunity arises.

Which sucks! Because I love breakfast! I am completely dedicated to it. When I have the time, I love experimenting with things outside of the eggs and cereal comfort zone. I think my next activity is going to be attempting to re-create breakfasts from around the world; i.e. 50 of the World’s Best Breakfasts

This breakfast couscous is one of my new favorite work-week breakfasts. It’s easy to put together the night before, and it makes enough for like 5-6 morning meals. The cinnamon-scented, apple-infused couscous evokes feelings of fall, while the berries are all summertime; a nice August transitional breakfast. Served warm, smothered in Greek yogurt and maple syrup, it’s a soothing and healthy break from the breakfast norm.

Mixed Berry Breakfast Couscous
Adapted from Vegetarian Cooking: A Commonsense Guide

1 cup couscous
2 cups apple and cranberry juice (I used a blend)
1 cinnamon stick
2 tsps. orange zest
2 cups raspberries
1 1/2 cups blueberries
1 1/2 cups strawberries, halved
Greek yogurt (for serving)
Maple Syrup
Fresh mint (for garnish)

Pour the juice into a large saucepan and add the cinnamon stick. Bring to a boil then add the couscous. Cover and remove from heat. Let simmer for 5 minutes, or until all of the liquid has been absorbed. Remove the cinnamon stick.

Separate the couscous grains with a fork, then gently fold in the orange zest and most of the berries. Spoon the mixture into serving bowls and sprinkle with the remaining berries.

Top each bowl with a dollop of yogurt, then drizzle with syrup and garnish with the fresh mint.

The Mills Restaurant, Marstons Mills, MA

The Mills is one of those timeless breakfast spots. Off of the main Cape Cod drag and quaintly-decorated in an Americana fashion, it is a restaurant that could appear in any decade, in any quiet, rural community.

Nothing on the menu is going to absolutely blow your mind, but you’ll still be satisfied with what you get. I really enjoy their many steel-cut oatmeal options (something you don’t find in many breakfast places). You can get it with yogurt, fruit, nuts, honey, basically whatever you want. And on some days, they offer a breakfast specials menu that does step things up a notch; cream cheese pancakes with blueberries, lobster scampi omelettes, etc.

Chocolate Chip Banana Pancakes

The chocolate chip banana pancakes were delicious, but would have liked a bit more pancake for the $8 and change price tag. Also enjoyed this breakfast special; 2 poached eggs atop a  bed of bell peppers, onions and tomatoes. This isn’t four-star dining, but it is a simple, country breakfast that hits the spot and I respect it for that.

Poached Eggs Peperonata

Plus, when you’re done dining at the Mills, you can go for a dip or take a kayak out at one of the many ponds & lakes right down the street. My favorite summer adventure: paddling out at Indian Lakes, passing through the thin gap that leads into Mystic Lake and exploring the island in the middle. I guess I enjoy Cape Cod sometimes…

Mills Restaurant
149 Cotuit Rd.
Marstons Mills, MA, 02648
(508) 428-9814

Mushroom Dill Frittata & Curry Roasted Potatoes (Oh, and Bloody Marys)

Like most people, or at least like most people I would want to associate with, I am addicted to brunch. This probably stems from the fact that I will sleep until around noon/later than noon, if given the chance. So when you wake up as the sun is getting ready to start its descent, sometimes your screwed up internal clock doesn’t know whether it wants breakfast or lunch. How about BOTH, SUCKAS.

Ahem.

So for Sunday’s 2:00 food blowout, I opened one of my favorite cookbooks, Vegan Brunch, and played around with some of Isa’s recipes. The frittata is very flavorful, with bright dill and juicy mushies. What I love most about frittatas is that they taste just as good cold or reheated the next day as they do coming right out of the oven.

And these roasted potatoes are just the perfect breakfast potato recipe. Since they’re baked, they don’t get all oily or mushy, and still retain a crisp bite. Cumin is also a great partner with potatoes. Try sprinkling on a little nutritional yeast for some cheesy potato goodness.

And now..dun da dun, the star of the show and love of my life…thebloodymary.

This is one of the best Bloody Mary’s I’ve ever tasted and is now my official go-to recipe. I have to give kudos to White On Rice Couple for creating this sriracha-spiced mouth bliss. I think it’s about time for another one.

Mushroom Dill Frittata
Adapted from Vegan Brunch

1 tb. olive oil
4 garlic cloves, minced
6 oz. mushrooms, thinly sliced (your choice. I’d go for an earthier selection such as cremini, shiitake or bellas)
1 package extra-firm tofu
1 tb. soy sauce
1 tsp. mustard
1/4 tsp. turmeric
Several dashes of fresh black pepper
1/4 cup nutritional yeast
1/3 cup loosely packed fresh dill, chopped
1/4 tsp. salt, or to taste

Preheat oven to 400 degrees.

Heat the oil in a saucepan over medium-low heat. Saute the garlic for about 30 seconds, then add the mushrooms and cook until softened, stirring occasionally, about 7 minutes.

Squeeze out the tofu to remove any excess water. Crumble and squeeze it into a large mixing bowl, until it has the consistency of ricotta. Mash really well! Add the soy sauce, mustard, turmeric, black pepper, yeast, salt and dill to the tofu and mix well. When the mushies are ready, add then to the mixture. Taste for seasonings.

Lightly grease an 8-inch pie pan and firmly press the frittata mixture into it. Bake for 20 minutes, until it is firm and lightly browned on the top. Let cool for about 3 minutes, then invert onto a plate and serve.

Curry Roasted Potatoes

2 1/2 lbs. potatoes
2 tbs. olive oil
1/2 tsp. salt
1 tb. curry powder
1/2 tsp. cumin

Preheat the oven to 425 degrees.

Spray a baking sheet with cooking spray or lightly grease with olive oil.

Slice the potatoes in half lengthwise and then into about 3/4-inch pieces. Place on baking sheet and drizzle with olive oil. Use yr hands to coat all of the potatoes in oil, then sprinkle them with salt, curry powder and cumin. Toss to coat.

Bake potatoes in the oven for 20 minutes. Remove and use a spatula to flip them. Return the potatoes to the oven and roast for another 10-15 minutes, or until they’re lightly browned and tender on the inside.