A bountiful BRUNCH
Enjoy seasonal favorites in a spring-inspired spread
Brunch, like macaroni and cheese or peanut butter and jelly, is one of the best combinations around. Where else do you have a choice of a scoopful of scrambled eggs along with a chicken wing paired with a waffle.
Sources say you can thank the British for inventing brunch, a meal that includes both breakfast and lunch items. Brunches can be casual gatherings or events for special occasions.
Spring, a popular time for brunch, is a season of rebirth and renewal when we look forward to and welcome seasonal favorites. Combining breakfast and lunch items with spring ingredients like asparagus and fresh greens gives you more flavor varieties.
We love brunch, and we have you covered with a selection of appealing and crowd-pleasing recipes.
When hosting a brunch, or any event, having a plan and menu is crucial. Take stock of your china, linens and silverware and consider which beverages you will be serving.
Brunch should be beautiful, and it shouldn’t break the bank or stress you out. Our recipes have plenty of make-ahead options so you can spend some time enjoying guests instead of working in the kitchen.
From casserole dishes to savory tarts to a stunning coconut cake, today’s recipes are meant to inspire. And don’t forget a cocktail. Every good brunch needs a cocktail be it
CHOCOLATE: It doesn’t only taste good but it can be good for you in limited quantities, especially dark chocolate that has more flavonoids and less sugar than milk chocolate. Flavonoids seem to improve blood-vessel function, which can lower blood pressure and clotting. But, remember, chocolate also contains lots of sugar and saturated fat, not to mention calories.
HOT PEPPERS: They’re good for your heart — if you can tolerate the heat in your mouth. Capsaicin found in peppers improves blood flow and protects against bacteria that have been linked with inflammation and diseases. It also pumps up your metabolism. Best peppers to add to your diet: green and red chiles, cayenne, jalapeño and tabasco peppers all contain high levels of capsaicin.
FISH: High in inflammation-fighting omega-3 fatty acids seem to help protect the heart and brain. It’s best to eat 8 ounces a week of sustainably farmed or wild-caught low-mercury fish, such as Atlantic mackerel, Pacific sardines, freshwater (farmed) coho salmon and wild-caught salmon, and sablefish (black cod) from Alaska.
NUTS: High in monounsaturated fat content helps lower LDL (“bad”) cholesterol. Though they are high in calories, with about 160 to 200 calories per ounce, frequent nut eaters weighed less than those who abstained, according to studies.
WHOLE GRAINS: (not refined carbs like white bread and white rice) Reduce your risk of cancer, type 2 diabetes, heart disease, obesity, infectious disease and respiratory problems. One or two daily servings are enough to have a benefit.