Spring is officially here. The farmers markets are shifting, filling up with asparagus, peas, rhubarb and sweet strawberries. I couldn't be more thrilled, especially because it's just in time for Easter, which comes early this year. To kick off the new season, I teamed back up with The Chalkboard
and Jenni Kayne
to teach another cooking class for their 'In the Veggie Kitchen' series. We focused on Easter Brunch recipes, all of which you can find on Jenni's blog Rip Plus Tan
(along with her and Amy's
pretty Easter table). Brunch is a great moment for a vegetarian meal since farm eggs can be the star and they truly are the perfect food. Combined with colorful spring vegetables, it's a terrific follow-up to an egg hunt. You can also check out my Easter Timeline at the Chalkboard
for lots of make ahead tips! Amy
created recipes for an amazing array of natural egg dyes which will make a beautiful Easter basket, as well as adorable floral headbands that rival any Easter bonnet (I just may have stolen one). My most original recipe is for my new favorite spring cocktail: a rhubarb fizz (click here for recipe)
. I have to admit, I'm not much of a mixologist (I can't even claim to know how to make a mean martini) because I always rely on Greg (who wouldn't?). But I figured it's time to step up my game and have a recipe of my own. The combination of Hendrick's gin, rhubarb, lemon, celery bitters and egg whites make for a nice sweet to tart ratio, with a pretty pink hue. Just the right thing to hold while wearing your Sunday best!
beet dip & artichoke pesto dip
baby spring vegetable crudités
chanterelle & leek frittata with thyme
farro, english peas, ricotta salata, walnuts & mint
grilled asparagus with parmigiano reggiano & lemon
buttermilk smashed fingerling potatoes with melted spring onions
spring green with edible flowers, cara cara oranges & champagne vinaigrette
lemon almond olive oil cake
strawberry rhubarb jam
I can't wait to make the rhubarb fizz, and am planting nasturtiums this summer for sure...to add to my salads!! SO pretty!
i want to be at this brunch!!!
I love this menu! I am looking for a substitute for Farro in the salad as I am Gluten Free. Any suggestions? Would Quinoa be too light or nutty?
Anonymous--Quinoa might be a little light to hold up against the ricotta and walnuts, but I would just finely chop the cheese and grind the nuts. The peas will still be great. I think quinoa is a better choice than brown rice for a room temp salad. Hope you try the gluten free lemon cake--so good! Happy Easter, Annie
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