RECIPES: A BLOSSOMING BRUNCH

Recipes: Vanessa Gardner // Styling: Woody Nitibhon // Images: Jill Futter + Steven Futter 

The transition from winter to spring has been taking its time this year. In honor of this slow transition, we came together for brunch to enjoy hearty, warm foods punched up by a hint of springtime freshness.  Brunch at home with friends is a time to savor the process of cooking and chatting, along with the final silent moments when everyone forgets about talking, absorbed by the delicious results of our handiwork. 

The dishes for our brunch at home combine a warm and hearty curry cauliflower soup with sprigs of fresh micro kale, pea shoots, and fennel---a reminder of the crisp, green flavors of spring.

Herb and Micro Kale Egg Cups

Serves 4 (in ramekins or small, oven-safe bowls)

Ingredients:

  • 1 Tablespoon of Butter
  • ¼ cup parmesan cheese
  • 8 eggs
  • ½ teaspoon olive oil
  • 1 Large shallot
  • 1 Tablespoon fresh rosemary chopped
  • 1 Tablespoon fresh thyme chopped
  • 4 tablespoons milk
  • 2 ounces of micro kale

1. Preheat oven to 375F

2. Mince shallot and remove leaves from rosemary and thyme (set aside)

3. In a saucepan, heat ½ tablespoon of butter and the olive oil on medium heat. Once warm add the shallot and sauté approximately 3-5 minutes. Take off the heat, add herbs and salt, and mix together

4. Place the 4 serving ramekins on a baking sheet and divide remaining butter in each of the 4 ramekins. Place in the oven until butter is melted. Remove and add 1 tablespoon of milk and crack 2 eggs into each ramekin, top with herb/butter mixture and bake for 7 minutes

5. Turn up the heat to a high broil to cook the eggs another 3 minutes, or until the egg whites are set

6. Remove from the oven, top with Parmesan cheese, salt, and pepper. Let stand 5 minutes and top with micro kale before serving

Also awesome with toast and a cup of coffee or tea!


Avocado and Chick pea Tartine topped with pea shoots

  • Country bread
  • 1 can chick peas (drained and rinsed)
  • 1 Avocado
  • 1 Tablespoon olive oil
  • 1 Tablespoon Balsamic Vinegar 
  • Pea Shoots
  • Cream Cheese
  • Salt and pepper to taste

1. In a bowl, mash together chickpeas and avocado until smooth. Add olive oil and balsamic vinegar. Mix in salt and pepper to taste. 

2. Toast up the bread and spread a thin layer of cream cheese on top. Add a layer of the chick pea/avocado mash; top generously with pea shoots. 

Can be enjoyed by itself or as a side with soup... 




Curried Cauliflower Soup

  • 1 head of cauliflower
  • 1 teaspoon curry powder
  • 1 teaspoon cumin seeds
  • 1 clove of garlic (or more depending on your preference) 
  • 3 tablespoons of butter
  • 1 bay leaf
  • Olive oil
  • Salt and pepper
  • Crushed red pepper flakes
  • 4 cups of water
  • ¼ cup of plain yogurt 
  • 1 onion diced

1. Preheat oven to 375 degrees. 

2. Wash and chop cauliflower into bite sized pieces. Line a baking sheet with aluminum foil and spread cauliflower evenly on the baking sheet.

3. Sprinkle cauliflower with cumin and curry, then drizzle with olive oil and toss until evenly coated. Season to taste with salt, pepper, and crushed red pepper flakes 

4. Roast for about 25 minutes, or until cauliflower is tender and tinged with golden brown.

5. In a large saucepan, heat 1 tablespoon of olive oil and add onion. Sauté until softened. Add garlic and cook 1 more minute, then add butter until it's melted. Addthe roasted cauliflower along with 1 bay leaf, and the 4 cups of water.

6. Simmer for approximately 15-20 minutes until the liquid has reduced and the cauliflower is soft. Remove the bay leaf and turn off the heat. 

7. With an immersion blender or in a food processor, pureé mixture until it is as smooth as you prefer, (some chunks can add a lovely rustic texture). Add yogurt, and stir. 

8. Dish up and season with a bit of olive oil, coarse sea salt, and freshly ground black pepper. 


Apple and Fennel Salad

  • 1 tart green apple
  • 1 bulb fennel
  • For the dressing:
    • 1/4 teaspoon of Dijon
    • salt, to taste
    • 1 teaspoon lemon juice,
    • ½ teaspoon balsamic vinegar  
    • 1 tablespoon of olive oil)

1. Trim the stalk of the fennel (save the delicate leaves for topping the salad). 

2. Trim the root of the fennel bulb and slice thinly (a mandolin helps, but a paring knife works equally well). Thinly slice the apple, too, and toss it all together. 

3. Mix all the ingredients for the dressing, and season to taste. 

Pour the dressing over the apple/fennel mixture and top with the saved fennel leaves.

 

 

 

Serve each of these dishes together for a lovely, fresh, yet warming springtime brunch. To drink, we brewed Marble + Milkweed's Spring Tonic Tea.

Happy springtime! 

-Jill + Vanessa