Asparagus & Spinach Frittata

Ingredients

• 3 eggs
• 2 tbsp whole milk
• 1 tsp minced fresh thyme leaves or ¼ teaspoon dried thyme
• ¼ tsp sea salt
• freshly ground black pepper to taste
• 4 asparagus spears, rinsed well
• ½ cup shredded Gruyere or Gouda or your favourite cheese
• 1 tbsp breadcrumbs
• 2 tsp unsalted butter
• 2 cups coarsely chopped baby spinach, rinsed well

Orange Scones

Ingredients

• 2 cups all purpose flour
• 2 tsp baking powder
• ½ tsp salt (or sea salt)
• 4 tbsp unsalted butter, chilled
• 2 eggs
• 1/3 to 1/2 cup plain low fat yogurt
• 2 tbsp grated orange zest

Spring Strata

Ingredients

• 2 tbsp extra virgin olive oil
• 2 medium zucchini or yellow squash or one of each, thinly sliced
• 1 medium red onion, thinly sliced
• 12 large eggs
• 2 cups whole milk
• ¼ cup fresh basil, chopped
• 1 cup all purpose flour
• sea salt and freshly ground black pepper to taste
• 1 loaf of Challah, brioche or Italian bread torn into bite size pieces or cubed
• 8 ounces soft goat cheese
• ½ cup grated old cheddar cheese or Parmesan cheese

Banana & Walnut Shortbread

Ingredients

• 2-½ cups whole-wheat pastry flour or all-purpose flour
• ½ tsp baking powder
• 1/8-tsp salt
• 1-½ cups unsalted butter, softened
• ¾ cup brown sugar
• 1 large very ripe banana, mashed
• 1-teaspoon vanilla extract
• ½ cup chopped walnuts

Asparagus & Spinach Frittata

Instructions

Pre-heat the oven broiler. In a bowl, beat the eggs and add the milk, thyme, salt and pepper. Set aside. Cut the asparagus in half lengthwise and then in one-inch pieces. Bring a saucepan of lightly salted water to a boil and add the asparagus. Reduce the heat and simmer for 2 or 3 minutes. Drain the asparagus and pat dry with paper towel. In a bowl, mix the cheese and asparagus. Add breadcrumbs and mix well. In a 10-inch non-stick skillet, melt butter over medium heat. Add the spinach and sauté just until wilted. Lower the heat and pour in the egg mixture. Cook until the bottom is set and the top is still wet (about 3 to 4 minutes). Sprinkle with the asparagus mixture. Place the skillet under the broiler and cook until the frittata is golden (about 2 to 3 minutes). Serve hot or at room temperature. Makes 2 servings. Frittata can be made the day before and refrigerated and covered well. It can be reheated in the oven at 325 F until warmed through (about 12 to 15 minutes). This dish can be served with a fresh green salad on the side and some fresh bread.

Orange Scones

Instructions

Pre-heat the oven to 425 F. In a large mixing bowl, combine the flour, baking powder and salt. Using a pastry blender or two knives, work in the butter until it resembles coarse meal. Mix in the eggs one at a time and then the yogurt and orange zest. Turn the dough out onto a lightly floured surface and knead until smooth, about 2 minutes. Roll out the dough until it is ¾ inch thick. Cut out the scones using a three-inch round cookie cutter. Place the scones on a baking sheet and bake in the center of the oven until lightly golden and crusty (about 15 to 18 minutes). Remove the scones from the oven and allow them to cool. You can prepare these 1 to 2 days in advance. Keep them wrapped in plastic wrap or sealed freezer bags in the refrigerator. Makes 8 to 10 scones. These can be warmed up in the oven the day of the brunch.

Spring Strata

Instructions

Pre-heat the oven to 350F. Lightly oil a 13 x 9 inch baking dish. Heat the olive oil in a large skillet over medium-high heat. Add the zucchini or yellow squash and onion. Cook for about 5 minutes or until slightly softened. Remove from heat and drain any excess liquid off. Set the squash aside to cool to room temperature. In a large bowl, whisk together the eggs, milk and basil. Gradually add the flour, salt and pepper. Mix well. Spread the bread pieces in the bottom of the oiled baking dish. Top with half of the zucchini mixture. Scatter half of the goat cheese over the vegetables. Pour the egg mixture over all and top with the remaining vegetables, goat cheese and press them gently into the egg mixture. Sprinkle the remaining grated cheese. Bake for 45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. This dish serves 8.

Store in refrigerator once cooked and cooled to room temperature. When you are serving brunch, pre-heat the oven to 325F and allow strata to heat through before serving (about 20 to 30 minutes). Check to see that it does not burn on the bottom while re-heating.

Banana & Walnut Shortbread

Instructions

Pre-heat oven to 400F. In a medium bowl, combine the flour, baking powder and salt. In a large bowl, beat the butter and brown sugar until creamy. Add the banana and vanilla extract, beating just until mixed. Add the flour mixture and beat just until the mixture is well blended. Stir in the walnuts. Divide the dough into quarters. Press one quarter of the dough into an 8-inch circle on a large baking sheet. Using the dull side of a knife, score the dough creating an outline of 12 pie-shaped wedges. Repeat with the second quarter of the dough on the same baking sheet. Shape the remaining quarters of the dough on another large baking sheet. Bake for 20 minutes or until the shortbread is lightly golden and has risen. Remove from oven and place on racks to cool. Cut into wedges and serve with bowls of fruit or tea and coffee. This recipe can be made ahead of time and refrigerated. The day of the brunch, take out and bring to room temperature a couple of hours in advance. Makes 48 pie wedges of delicious banana shortbread.