Star Tribune: Breakfast gets the spotlight in new cookbook from Duluth kitchen master
Baker extraordinaire reached into her past to highlight the best of the morning meal.
Q: What can we glean from Scandinavia’s approach to breakfast?
A: They eat such balanced diets, and they eat healthy foods for breakfast. I think about a buffet we encountered in Iceland, which was fish, cold cuts, cheese and really crunchy whole-grain breads. We wouldn’t have thought of that here, but that all makes for a really great beginning of the day. It doesn’t have to be a big production, either. If you’re in a hurry, there’s nothing wrong with having fruit, granola, nuts and yogurt for breakfast. It’s appealing. It’s like dessert, but it’s not sweet.
Published in: Star Tribune
By: Rick Nelson
Story Date: 2018-05-02T05:00:00+00:00
By: Rick Nelson
Story Date: 2018-05-02T05:00:00+00:00