Here’s another menu in our series exploring the topic of integrating healthy cooking into your lifestyle. We’ve worked at creating menus that are fun to cook and eat together with friends or family (like this waffle party and Mexican fiesta), so cooking is the main event instead of a chore. Even if you don’t use the actual recipes, we hope the concepts are inspiring and lead to ideas for dinner club nights or family activities.
This meal is a spring brunch we had with some dear friends this past weekend. We arranged it on a whim and told each friend to bring a recipe to contribute using local and seasonal ingredients. Luckily they are each amazing cooks and it turned out incredible: each dish complimented the other perfectly. We learned new recipes from each other, and the whole event was a sort of creative collaboration. With sun streaming in the windows, a white table cloth, some tulips, and deep conversation, we wished the afternoon would never end.
The menu below is flexible. If you’re new to the kitchen or pressed for time, try just the eggs recipe and substitute a side of fresh local strawberries and toast. For another time saver, mix up the dries and wets for the muffin mix and cut the fruit and nuts the night before, then mix everything together and bake prior to serving. If you have a favorite smoothie recipe, use that instead.
Below is the menu and some photographs from the day. This is one of our favorite menus yet, so we hope you’ll give it a try!
Spring Brunch Menu
Make sure to check out your local farmer’s market for eggs, rhubarb, and asparagus, if these foods are in season in your side of the world. In Indianapolis, we shopped at Broad Ripple Farmer’s market — rhubarb and asparagus are available from Anna Belle’s Garden and eggs from Schacht Farm.