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Brunch food ideas (that you can prep ahead)!
I love brunch, but hosting a brunch for a large group can be difficult because most brunch foods need to be prepped right before cooking and served hot. I hosted a brunch a month ago and tried to pick foods that could be prepped the night before and served cold. This meant cutting all the vegetables, cooking the orzo, prepping the scone dough, hard boiling the eggs, etc so that the morning of the party was just about assembly and presentation. Here is what I made: (recipes for some to follow soon!) 1. Feta, watermelon, mint skewers with balsamic glaze 2. Garlic deviled eggs 3. Orzo and goat cheese…
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Lemon quinoa kale salad
This is my go to salad for work. There is nothing complicated about it, but it’s healthy and it preserves well in the fridge. I honestly make it all the time because it’s one of those salads that doesn’t leave you feeling hungry two hours after you eat it. The quinoa and chickpeas give it lots of protein which is great for a vegetarian salad. Ingredients: Salad 5 oz kale and spinach mixed together 1/2 large lemon juiced 1 C cherry tomatoes halves 1/2 C quinoa cooked and cooled 4 mini sweet bell peppers 1/2 C artichoke hearts 1 can garbanzo beans drained goat cheese/avocado optional for creaminess Lemon Vinaigrette …
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Feta & Almond stuffed delicata squash
It’s fall in San Francisco, which really means we are experiencing amazing 80 degree weather and enjoying the sunshine. Yes, I do intentionally try to make all of you suffering through any sort of cold jealous. No shame. This week, my CSA (community supported agriculture) farm brought me a wide array of fall fruits and veggies including Delicata Squash. I am a huge fan of squash in general, especially butternut squash and small summer squashes. Delicata is an interesting variety though because unlike butternut squash, the rind is pretty thin and easy to cut. It also is thin enough that you can bake it and eat it without peeling! Here’s…
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Watermelon feta salad
For some reason, people are trying to convince me that autumn has come and summer is over. I refuse to accept this (though the arrival of pumpkin spice lattes at Starbucks does make me question my resolve.) I really do love summer and am trying to hold out on accepting the arrival of cold weather for as long as possible. Though, let’s be serious, I live in California and it doesn’t get all that cold anyway. Yes, I am spoiled. Anyway this watermelon salad is a great way to use the bounty of summer watermelons. It is SUPER easy and really refreshing. I highly recommend it for an afternoon BBQ…
