In the Kitchen :: Five Brunch Recipes

Coconut Banana Oats Bowl with Black Sesame Quinoa Cereal + Mango by Half Baked Harvest

On those few weekends where we actually don't have any plans {or weddings!!} there is almost nothing I love more than a lazy, leisurely brunch.  I love waking up and looking through my cookbooks or Pinterest Board to find a new recipe to try, biking to the farmers market to pick up any extra ingredients I may need, and wasting away the morning with a hot cup of tea and a delicious breakfast.  Luckily for Ryan I am an early bird and will often have the whole thing ready before he even gets out of bed :)

Dark Chocolate Waffles by Bon Appétit

Butternut Squash and Barley Salad with a Poached Egg by Cherry on My Sundae

Buttermilk, Quinoa, and Poppy Seed Lemon Pancakes by Dreams in HD

Italian Baked Eggs by Damn Delicious

In the Kitchen :: Five Recipes to Try for Spring

Cauliflower and Roasted Garbanzo "Rice and Peas" by The First Mess

Happy May 1st!  I for one couldn't be more thrilled that Spring is finally here to stay, and with that comes the opening of outdoor Farmers Markets!  Our local market opens up this Saturday and I absolutely can't wait to scoop up fresh spring produce and try a few new recipes.  I've rounded up five that I am most excited to make, including a wickedly delicious ice cream sandwich.  Have a great day!

Fish Tacos with Avocado Crema by Camille Styles

Spring Potato & Egg Bake by Camille Styles

Spring Asparagus and Gruyère Tart by Dreams in HD

Chocolate Salted Diablo Ice Cream Sandwiches by The Artful Desperado

Recipe :: Spring Asparagus Risotto with a Fried Egg

One of my favorite go-to's when I "don't have anything to make for dinner" is risotto.  It can be made about a million and one ways {I love it with butternut squash in the fall and kale in the winter}, but I think it really shines with fresh spring produce.  While cleaning out the refrigerator before we left for vacation I found that I had a bunch of fresh asparagus and basil that needed to be eaten.  That, plus some eggs, frozen organic vegetables, and a few pantry staples, ended up making a delicious dinner for two!  Feel free to modify with your favorite vegetables, cheeses, etc.  

Spring Asparagus Risotto with a Fried Egg

Serves 4

INGREDIENTS
1 cup arborio rice
3 cups organic chicken {or vegetable} broth - approx
1.5 cups dry white wine - approx
1 tablespoon butter
1/2 red onion, chopped
3 garlic clove, minced
4 large eggs
Kosher salt
Fresh cracked pepper
Olive oil
1 pound spring asparagus
3/4 cup frozen organic peas, thawed in warm water
1/2 cup frozen organic corn, thawed in warm water
Fresh basil, chopped
Grated Parmesan cheese

INSTRUCTIONS
Preheat oven to 425 degrees.  Bring chicken broth to a boil in a medium sauce pan, then reduce to a simmer.  Meanwhile, heat butter in a large sauté pan over medium heat.  Add chopped onion and sauté for two minutes.  Add arborio rice and sauté until golden brown and slightly translucent.

Alternating between hot chicken broth and white wine, add 1/2 cup of liquid to risotto and stir until reduced.  When the liquid has been absorbed, continue to add more, until the risotto is soft, creamy, and will not absorb any more liquid {typically takes about 20 minutes, you may need more or less liquid than the quantities listed above}.

Meanwhile, break the tips off the asparagus and cut into medium-sized pieces.  Toss with olive oil, salt, and pepper, and roast in the oven for about 10-15 minutes {you want to make sure the asparagus are still bright green and crisp, yet slightly tender}.

Three minutes before the asparagus are ready heat a skillet over high heat and drizzle with olive oil.  Cook the eggs to your liking {I typically fry mine for about three minutes on one side then flip over and cook for another 10 seconds}.  Remove from heat.

Remove asparagus from oven and toss with risotto.  Add drained peas and corn and toss.  Add parmesan cheese, salt, and pepper to taste.  To serve, sprinkle with fresh basil and top with a fried egg.  Bon appétit!

Recipe :: Spring Asparagus and Gruyère Tart

Happy first day of Spring!  Today I wanted to share with you one of my favorite recipes for an indulgent Spring Asparagus and Gruyère Tart that always impresses without actually being much work at all.  Perhaps it's the homemade crust, but guests always think that I slaved for in the kitchen for hours when in actuality this recipe takes about 20-30 minutes max of hands on time.  It can be varied based on what you have in your refrigerator {I'm envisioning feta + sweet potato, broccoli + cheddar, kale + leek...} and is great served for brunch, lunch, or dinner paired with lightly dressed greens.  For an added treat, roast a handful of grape tomatoes with a little olive oil and serve on top of the tart...I promise you won't be disappointed!

Spring Asparagus and Gruyère Tart {recipe adapted from Clodagh McKenna's 'Homemade'}

PASTRY
5 tablespoons chilled butter, diced
1 1/4 cups all-purpose flour
approx. 1/3 cup cold water

FILLING
18 thin asparagus spears (approx. 10oz)
4 eggs, beaten
1 cup grated Gruyère
1/2 cup half and half
sea salt and freshly ground black pepper
Fresh basil loosely chopped

INSTRUCTIONS
Start by making the pastry.  Use your fingertips to rub the butter into the flour, then add enough cold water to bring the pastry dough together.  Wrap in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 350 degrees.  Once the pastry has chilled, roll it out using a wooden rolling pin and line a 9 1/2 inch tart pan {I have this one}, pressing the dough down firmly and trimming off the excess pastry around the edge of the pan.  Bake in the oven for 15 minutes.

While the pastry is baking, rinse the asparagus spears and slice them in half.  Beat together the eggs, cheese, and half and half, and season with salt and black pepper.

Pour the egg mixture into the tart and arrange the asparagus spears on top.  Sprinkle with fresh basil.  Bake the tart at the same temperature for a further 40 minutes or until the center looks and feels golden brown.

Recipe :: Sweet Potato & Quinoa Salad with Soft Boiled Eggs

After our Christmas butter overload {both of these cookie recipes called for two+ stick of butter each...yikes} I am in serious need of some power food.  Enter Naturally Ella and her amazing Sweet Potato & Quinoa Salad with Soft Boiled Eggs recipe.  It was so easy and turned out absolutely delicious.  It's great for vegetarians {the egg and quinoa amp up the protein} but satisfying enough for meat-lovers like my boyfriend.  Recipe below.

More healthy food ideas: Summer Corn Salad, Spring Vegetable Risotto with Poached Eggs

Sweet Potato & Quinoa Salad with Soft Boiled Eggs {via Naturally Ella}

SWEET POTATOES:

1 medium sweet potato

½ medium onion

½ tablespoon olive oil

1 tablespoon fresh rosemary, minced

QUINOA:

½ cup uncooked quinoa

1 cup water

SALAD:

2-3 handfuls of lettuce

⅓ cup gorgonzola

¼ cup sunflower seeds

1 tablespoon olive oil

1 tablespoon balsamic vinegar

2-3 eggs

INSTRUCTIONS:

Preheat oven to 400˚. Cube sweet potato and onion. Toss with ½ tablespoon olive oil and rosemary. Roast until tender, 20-25 minutes.

Rinse quinoa and combine with water in a sauce pan. Bring to a boil, reduce to low heat, cover, and let cook for 15 minutes. Remove from heat and let sit for another 5 minutes, still covered.

Let sweet potatoes and quinoa cool while making soft-boiled eggs.

Bring a pot of water to a boil and reduce to a fast simmer. Add eggs and let cook for 5-7 minutes (5 minutes for runny yolks, 7 minutes for slightly firmer yolk). Remove and place in an ice bath for 60 seconds.

In a large bowl combine lettuce, sweet potatoes, quinoa, sunflower seeds, and gorgonzola. Drizzle olive oil and balsamic vinegar over salad and toss together. Top salad with eggs.  Enjoy!

Image via Naturally Ella