While most people like to take advantage of sleeping in on a weekend morning, I roll out of bed and start cooking. Similar to most other families, mine is a crazy kind of busy all week. But on Saturdays we get one another’s undivided attention over a hearty breakfast that fuels our equally busy weekends. Since I have a preschooler who rises at dawn, sometimes my version of sleeping in is letting someone else cook, and that’s where I found this sandwich.
One morning at a favorite local breakfast dive, I poured over the menu and couldn’t find anything I wanted. However, the BLT on the lunch menu called to me, especially with the mention of avocado and tomato slices. I asked them to breakfast-ize it with an over-medium egg. They did, and it was glorious. It seemed so obvious, yet, I’d never thought about it before!
Any guilt you’ve harbored for the last few decades over eating a fried egg, well go ahead and shake it loose. Cholesterol is no longer the nutritional enemy we’ve been told to avoid. Our Mary Hartley, RD explains why we are no longer relegated to egg white omelets. That’s why we’re celebrating over runny egg yolk sandwiches! (more…)
Few things are as satisfying, or good for you, as a bowl of oatmeal in the morning. It’s a powerhouse breakfast food with satiating fiber and protein. But would you believe there’s a grain that can fuel you longer with more fiber and protein? It’s quinoa.
Sound too freaky? I used to think the same thing, until I started experimenting with the neutral-flavored grain that ranks amongst the best super foods. The opportunity to have an even stronger start to my day was all the encouragement I needed to try this grain outside of dinner. (more…)
It’s 5:00 somewhere has got to be the best excuse in the book to grab a drink. As I write this, it’s 5:20pm in Lisbon, Portugal. By that math I could have a wine with lunch. But people would scowl and wonder if I had a problem.
And I don’t. Really.
Fortunately, brunch has made it acceptable to start your day drinking a wee bit earlier than lunch and way earlier than 5:00. The happy hour rises at dawn with mimosas, bloody marys, and bellinis! They really can be the perfect complement to a late-morning meal of fresh asparagus and prosciutto crepes or hearty frittatas.
We’ve made over two of our favorite brunch cocktails – the mimosa and the bloody mary. They use whole, fresh ingredients rather than junky mixers and have inspired new tastes on standard classics.
The Blood Orange Mimosa uses three ingredients: Splashes of champagne, blood orange juice, and a hint of fresh basil. Your guests will be toasting you for this delightful addition to brunch. Prettier, sweeter, and possibly more refreshing than a basic OJ mimosa, this one is as charming as it is delicious. (more…)
The biggest draw of brunch is the possibility of creating that perfect marriage of savory and sweet, as breakfast tends to be sweeter and lunch much more savory. It’s also a perfectly good excuse to get a little fancy in the kitchen for no reason at all. All of that comes together in these crepes that are just as beautiful to admire as they are to devour!
My mother-in-law is somewhat of a crepe connoisseur. A self-proclaimed “Army brat,” she grew up in Europe where the world’s best crepes were a regular part of her family meals. I knew if I could win her over with these Mediterranean-inspired homemade crepes that we were on to something. It’s safe to say they got the MIL seal of approval!
We used a whole wheat flour and white flour mixture to give us the nutrition and the texture we wanted in these super-simple crepes. Then, we stuffed them full of some of the best ingredients we know: a handful of spring’s first asparagus, tender and salty prosciutto, creamy and sweet goat cheese, and a little bit of tart lemon zest. (more…)
There are some foods that are better enjoyed at a restaurant. Parfaits are not one of them. They’re often way too sweet, more so than is necessary. A breakfast parfait should be light, subtly sweet, and filling. And that’s exactly what we’ve created.
Forget what you know about yogurt parfaits and follow along closely. Here, the yogurt is a garnish and homemade “ice cream” takes center stage. See, when you freeze bananas and blend them, the texture is eerily similar to ice cream. When you add a little vanilla, you’d be hard pressed to recognize the difference. (more…)