When we think of spring, we automatically think of brunch! It’s one of our favorite meals for entertaining and in anticipation of the bounty of produce coming, we’ve created a special menu in partnership with Sid Wainer & Son, our favorite local specialty store, for sharing around the table with friends.
A bright, refreshing start to any meal, or as a quick breakfast on-the-go.
1/2 cup ice
1/2 cup frozen mango chunks
1/4 cup plus 2 tablespoons orange juice, or to taste
Juice from 1 lemon
6 ounces plain yogurt
1-2 tablespoons tangerine honey, or to taste
In a blender, chop ice. Add mango chunks, orange juice, lemon juice, yogurt, and 1 tablespoon honey and blend until combined and smooth. Taste for sweetness and add in a bit more honey if desired, or a bit more orange juice if smoothie is too thick.
asparagus fritters with egg, micro greens + lemon oil
These rustic style fritters (or cakes) are easy to prepare and perfect when topped with a runny egg, which helps to make a sauce. Nutrient-packed micro greens and a burst of citrus round it all out.
1 bunch fresh asparagus, shredded
2 green onions, thinly sliced
2 cloves garlic, minced
2 tablespoons flour
1/4 cup freshly grated Parmigiano-Reggiano
2 large eggs, beaten
3/4 cup plain breadcrumbs
Kosher salt, to taste
Freshly ground black pepper, to taste
Vegetable oil, for frying
4 poached eggs, for serving
Micro parsley (or micro greens), for garnish
Lemon oil, for drizzling
1. In a large bowl, combine asparagus, green onions, garlic, flour, and Parmigiano-Reggiano.
2. Add eggs and combine, followed by breadcrumbs. Season with salt and pepper and mix well. Using a 1/2 cup measure, scoop mixture out into 6 equal portions onto a baking sheet. Press each slightly to flatten. Cover with plastic wrap and chill for 1 hour.
3. In a large nonstick pan, add 1 tablespoon oil and place pan over medium heat.
4. Place asparagus fritters (in batches) in pan, and press down slightly on each one. Cook for 3-4 minutes on each side or until golden and cooked through. Transfer to a paper towel-lined plate and continue with remaining fritters.
5. Divide asparagus fritters among serving plates and top each with a poached egg, a bit of micro parsley (or micro greens) and a drizzle of lemon oil. Season with salt and pepper and serve immediately.
cook’s note: To shred asparagus, simply use the large holes of a box grater. You can do a few stalks at a time, depending on thickness of asparagus. It’s important to go slowly and to press asparagus at an angle as you go.
crispy potatoes with lemon salt
3 russet potatoes, scrubbed and dried
2-3 tablespoons extra virgin olive oil
Lemon salt, to taste
Freshly ground black pepper, to taste
1. Preheat oven to 400°F.
2. Cut potatoes in half lengthwise and then cut each half into wedges. Place potatoes wedges on a large baking sheet. Drizzle with olive oil and gently toss to evenly coat. Bake for 30-40 minutes, turning once halfway through, until golden brown and crispy.
3. Transfer to a large serving platter, top with lemon salt and pepper and serve warm.
pistachio olive oil cake
We love using yogurt and olive oil in this cake to make it a bit lighter. A fresh citrus syrup on top adds an indulgent finish and crunchy pistachios offer a nice contrast.
1 tablespoon unsalted butter, for greasing
1 1/4 cups roasted shelled pistachios, divided
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup plain Greek yogurt
1/2 cup extra virgin olive oil
1 cup sugar
3 large eggs, beaten
Zest of 1 lemon
Juice from 1/2 lemon
1/2 cup plus 2 tablespoons confectioners’ sugar
1. Preheat oven to 350°F.
2. Grease an 8-inch springform pan evenly with butter. Cut a piece of parchment to cover bottom of pan and grease top of it with additional butter, making sure all sides and bottom of pan are completely coated. Place pan on a large baking sheet and set aside.
3. Place pistachios in bowl of a food processor and pulse until coarsely chopped. Transfer 1/2 cup (for garnish) and set aside.
4. In a medium bowl, combine flour, baking powder, baking soda, and salt.
5. In a large bowl, combine yogurt, olive oil, and sugar until well combined. Add eggs and lemon zest and mix until combined. Slowly stir in flour mixture, followed by 3/4 cup pistachios. Transfer to prepared pan and bake until a toothpick comes out clean, 30-40 minutes.
6. Remove cake from pan and allow to cool for about 10 minutes in pan. Carefully remove from pan (keeping it on its base) and transfer to a wire rack to cool completely.
7. Meanwhile, make glaze. In a small bowl, combine lemon juice and confectioners’ sugar. Set aside.
8. Once cake has cooled completely, pour glaze slowly over top of cake allowing some of it to drip down sides of pan. Top cake with reserved pistachios and serve.
This post is sponsored by Sid Wainer.
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