This was a nice little find for lunch. Farmboy, Market, Meats, Sandwiches is a fast-casual restaurant and mini marketplace located in a popular spot that was once operated by Paradise Bakery. They specialize in sandwiches that use wood-smoked meats that are nice and tender because of the slow cooking process. In fact, the moment you walk into the restaurant you get a nice BBQ smell that immediately draws you in. All the meats, produce and bread are locally sourced here in Arizona. The restaurant itself isn’t incredibly large but has both indoor and outdoor patio seating. The ambience is casual and the walls are decorated with beautiful photos of various landscapes in Arizona that pay homage to our great state.
The sandwiches at Farmboy are made from scratch and use only the quality portions of the smoked meats. One thing that is unique is that they are named after different locations in Arizona. Some of the names include the Verde Valley, Lake Powell, Alma School, Coconino and San Tan. If you are a native like myself, you will get a kick out of it. I ordered the Pinetop Beef and Chicken sandwich and thought it was amazing. In addition to the delicious smoked meats, the sandwich is topped with a spicy mayo and honey BBQ sauce that really make a nice blend of flavor. You have a variety of sides to choose from to go with your sandwich. Farmboy also has a small marketplace that you can purchase locally grown fruits, vegetables, eggs, milk (Danzeisen) and meats. They serve breakfast as well in the mornings. If you live in Chandler and are wanting to eat and buy local, this is the place to go. Farmboy is a nice addition to the area.
Shred the zucchini using a box grater or a food processor fitted with a shredding blade. Put the shredded zucchini in a large bowl. Sprinkle with the salt and toss well. Walk away for 10 minutes.
Now it’s time to squeeze all the moisture out of the zucchini because nobody likes soggy fritters. Note: If you’re really salt sensitive, you may want to rinse the zucchiniwith water, then squeeze it out. Scoop up a generous handful of the zucchini and squeeze the living daylights out of them into a sink or bowl. You want them dry. Place in a different bowl.
Add the coconut flour, egg and pepper. Stir to combine.
Heat a large skillet over medium-low heat. Melt a large spoonful of ghee or coconut oil in the pan. Pack a ¼ cup measuring cup with the zucchini mixture, pressing it down inside the cup. Turn the cup out onto the pan and flatten the zucchini until you get a patty. You can also use a disher or just eyeball it. I fit about 4 or 5 in a large skillet at one time.
Cook each side for 3 to 5 minutes or until nicely browned. Repeat until you‘ve used up all the zucchini mixture. Be sure to add more ghee or coconut oil to the pan each time you start a new batch.
You can’t help but be curious of what this place is when you drive by and see the name. The Oink Cafe is a locally owned modern style cafe that serves both breakfast and lunch. The things that make this place stand out is their cocktail and espresso bar that includes a Bloody Mary flight, a 50-50 burger (half beef, half bacon) and of course everything bacon included with many of their entrées. They have eight flavored bacon choices (pepper, applewood, jalapeño, hickory, sugar-cured, apple cider, honey-cured, and chef’s choice) that can be ordered as a flight or included with one of their meals. The cafe isn’t incredible large, the walls are lime green and the decor includes paintings and mini statues of pigs. Also hanging on the walls are coloring sheets colored by kids (kids eat free M-F with an adult entrée and 2 beverage purchase if they color a sheet). Breakfast includes a variety of omelets and benedicts that are centered on bacon. Prices I would say are a tad bit higher than most breakfast places. The 8 bacon flight will run you about $11, which I think it pretty high for a side bacon (even flavored bacon). They offer 4 slices for $6. I got the jalapeño bacon per my server’s recommendation with my breakfast. I enjoyed the spiciness of it but wasn’t particular overwhelmed with the bacon itself. I guess if you are going to advertise yourself as a bacon joint I was hoping for some good-sized slices of bacon. My service was decent considering my server was covering quite a few tables. I didn’t try one of their popular Bloody Marys so I didn’t get the full treatment of this place. But overall I found Oink Cafe a fun concept with a possibility for a revisit in the future. Btw… they offer a free Best Maple Bacon Donut on your bday.
8 ounces pepper jack cheese, shredded (about 2 cups)
1 15 1/2 ounce can black beans, rinsed
Place the tortillas in the oven in two stacks; heat to 200 degrees . In a bowl, mash the avocados with the lemon juice; season with salt and pepper.
Working in batches, in a nonstick skillet, cook the bacon over medium heat until crisp; drain on paper towels. Leave about 2 tablespoons bacon fat in the skillet, reserving the rest of the fat. Cut the bacon strips in half.
Working in 2 batches, in the skillet, cook the eggs over easy; transfer to a platter. Reserve the skillet.
Lay the tortillas on a work surface. Sprinkle each with 1/4 cup cheese; top with beans, 1 egg and bacon strips, then fold to enclose.
In the same skillet, heat 1 tablespoon reserved bacon fat over medium heat, add 4 quesadillas and cook, turning once, until crisp and golden, about 3 minutes. Repeat with more bacon fat and the remaining quesadillas; serve with the avocado mash.
Avocado Toast is becoming a popular thing these days. I love avocados and I try to incorporate them into as many meals as possible. Here is a recipe I found for avocado toast. I added a few things for my own spin on it.
One 8-ounce ripe avocado, halved, pitted and peeled
Fine salt and freshly ground black pepper
4 slices whole grain or whole wheat bread
1 clove garlic, peeled and halved
2 tablespoons extra-virgin olive oil or unsalted butter, softened
Flaky sea salt, for serving
Crushed red pepper flakes, optional
Mash the avocado with a fork in a shallow bowl until chunky. Season with fine salt and black pepper. * – I also added lemon zest
Toast the bread until browned and crisp. Lightly rub 1 side of each slice with the cut side of the garlic until fragrant; discard the garlic. Lightly brush the toasts with oil, and season with fine salt and pepper. Divide the mashed avocado evenly among the toasts, and top with more flaky sea salt, more black pepper and red pepper flakes if using. * – I added a layer of sliced radishes for more crunch and topped it with scrambles eggs and chives.
Preheat the oven to 400°. In a roasting pan, toss the tomatoes and garlic with the oil and season with salt and pepper. Arrange the tomatoes cut side up and roast for 15 minutes; turn and roast until soft, 20 minutes. Let cool, then scrape the mixture into a blender and puree. Add the oregano.
Set 4 shallow ovenproof bowls on a baking sheet. Strain the pureed sauce into the bowls, pressing on the solids. Crack 2 eggs into each bowl and season with salt and pepper. Sprinkle the cheese over the eggs and bake the eggs for about 15 minutes, until the whites are just set. Serve hot.
I love breakfast and one spot that has been serving the Valley some of the best breakfast since the mid 80’s is T.C. Eggington’s in Mesa. I’ve have been dining here for years and if you are a native like me, you know this place well. They are owned and operated by Thom and Kathy Coker and head chef Dean Delgado. I think what I really love about T.C. Eggington’s is the family feel environment they create in their restaurant. The decor makes you feel at home and the employees work hard to maintain friendly customer service. The food is prepared fresh and the portions are pretty generous. I usually get the eggs benedict but opted instead for their Pumpkin Walnut Pancakes – a Fall favorite of mine. I came with a bunch of friends and we had a wonderful experience. You can also check out their sister restaurant Ncounter in Tempe.
1 teaspoon butter
1/2 cup uncooked quinoa
1 1/4 cup milk
1 tablespoon chopped garlic
1 teaspoon chopped fresh thyme
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
2 cups packed baby spinach, roughly chopped
1 cup finely shredded Romano or Parmesan cheese
Preheat the oven to 350°F. Butter an 8×8-inch baking dish; set aside.
Put quinoa into a fine mesh strainer and rinse with cold running water until water runs clear; drain well.
In a large bowl, whisk together eggs, milk, garlic, thyme, salt, pepper and quinoa. Stir in spinach then pour mixture into the prepared dish. Cover tightly with foil then jiggle dish gently from side to side so that quinoa settles on the bottom in an even layer. Bake until just set, about 45 minutes. Remove foil and sprinkle top evenly with cheese. Return to oven and bake, uncovered, until golden brown and crisp, 10 to 15 minutes more. Set aside to let cool briefly, then slice and serve.
12 hard-cooked eggs
1/2 cup Sriracha Mayo (recipe below)
1/3 tsp Dijon mustard
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
Chopped fresh chives for garnish
Split the eggs in half lengthwise. Remove the egg yolks. Using a fork, break up the yolks in a mixing bowl. Stir in the Sriracha Mayo, mustard, salt and pepper, blending well.
Fill a pastry bag with a star tip and pipe the yolk mixture back into the egg whites. Top with chives. Serve, or cover and refrigerate immediately.
2/3 cup mayonnaise
1/3 cup Sriracha
1 tbsp freshly squeezed lime juice, or more to taste
In a medium bowl, mix together all of the ingredients for the Sriracha Mayo. Feel free to adjust the amount of lime juice to bring the thickening to your liking. Refrigerate promptly. Store, refrigerated, for up to 2 weeks. Can be used as a spread or dipping sauce for your favorite recipes that call for mayo.
1 15 ounce can creamed corn
4 large eggs
1 cup frozen corn, thawed
2 tablespoons sugar
Salt and pepper
1/2 cup flour
Unsalted butter, melted, for serving DIRECTIONS
In a medium bowl, combine the creamed corn, eggs, frozen corn and sugar; season with salt and pepper. Sprinkle in the flour gradually, whisking constantly to avoid lumps, until just combined.
Spray a large nonstick skillet with cooking spray. Drop tablespoonfuls of the corn mixture into the pan to form small pancakes. Cook until lightly browned on both sides, about 2 minutes per side. Serve with the melted butter.