LIGHT + SPRINGY BRUNCH MENU

As promised last week, I’m back with another super yummy and absolutely easy Mother’s Day Brunch [or dinner!] menu! If you love sweet and zesty fruits paired with seasonal flavors, this is your kind of menu…

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Light and Springy

Mandarine Arugula Salad 
Arugula • Mandarines • White Truffle Vinaigrette • Sliced Almonds
Prep: Drizzle and toss dressing lightly onto salad [less is more, here], add sliced almonds and mandarine slices, and serve! I love this White Truffle Oil!

Ricotta Toast
Sourdough Bread • Ricotta [vegan’s try this!] • Raspberries • Honey
Prep: Generously spread ricotta, gently muddle the raspberries and put on top of ricotta, drizzle honey on top, et voila!

Dijon Grilled Eggplant
Eggplant • Whole Grain Mustard • Dijon Mustard • White Wine Vinegar • Salt + Pepper • Olive Oil • Parsley • Thyme • Micro Greens
Prep: Slice Eggplant, brush with olive oil and roast in oven/grill until cooked through. Chop parsley and thyme. In a small bowl whisk together whole grain and dijon mustard, white wine vinegar, olive oil, parsley and thyme. Brush dressing over Eggplant, and garnish with micro greens. [adapted from here]

 

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