What to bring for this low-key brunch menu; 11:00ish

B

barb_b

Well-known member
Will be traveling to see a friend for brunch, it is about 2 hours away, so need to give that consideration. I asked what I could bring...this was her response.

" I'm planning on a breakfast strata (has sausage), apple cake, cinnamon rolls, and fruit. So anything that goes along with that, and anything that you want to make would be great!"

I am a veggie person, so that's were I gravitate. Any suggestions? Maybe a cheese platter? Veggie platter? or Salad w/ a vinegar based dressing? Or the sugared bacon?

What would you do? Appreciate your thoughts!

Best,

Barb

 
Maybe a platter of cold asparagus? You could serve it with mayonnaise/mustard sauce, or vinaigrette

 
How about a salad with a mixture of fruit & vegetables?This one's great-Carrot, Orange, Radish Salad

This is a perfect combination of fruit and vegetables, and the dressing is excellent. Delicious and refreshing.

CARROT, ORANGE, AND RADISH SALAD

INGREDIENTS:

1 lb Carrots, peeled & shredded
1 lg Orange, cut into bite-sized chunks (I used 2 medium oranges)
1 lg Onion, cut into bite-sized chunks (I used 1 bunch scallions, chopped)
3/4 c Radishes, thinly sliced
1/2 c Cilantro, chopped
3 tb Olive oil (I used extra virgin)
2 tb Lemon juice
2 tb Orange juice
1 dash Orange-blossom water (optional) (I omit this)
1 dash Cinnamon
Salt & pepper

Cilantro or flat leaf parsley as garnish

DIRECTIONS:

Combine carrots, oranges, radishes & cilantro in a salad bowl.
Whisk together the olive oil, juices, orange-blossom water, cinnamon, salt & pepper & pour over the salad. Cover & chill.
Serve garnished with cilantro or flat leaf parsley.

Adapted from my files.

 
Here's another great salad (also posted in T&T): Citrus Green Bean Salad

CITRUS GREEN BEAN SALAD

"Garden-fresh green beans get a citrus-balsamic bath for a refreshing picnic salad. Just before serving, garnish with sliced orange segments (optional)..."

INGREDIENTS:

2 pounds green beans, trimmed and cut into 1-inch pieces (I halved them)
1/2 cup fresh orange juice
1 tablespoon finely grated orange zest
3 tablespoons balsamic vinegar
1 teaspoon sugar (I omitted this)
1 teaspoon coarse-grain mustard (I used creamy Dijon)
3/4 teaspoon salt (I used a few pinches, to taste)
1/2 cup olive oil (I used about 6 Tbsp extra virgin olive oil)
1/2 cup finely chopped red onion
Freshly ground pepper, to taste

INGREDIENTS:

In a large saucepan of boiling water, cook the beans until just crisp-tender, about 3 minutes. (I steamed them). Drain and set aside.

In jar with a tight fitting lid, shake together all remaining ingredients. (In a medium mixing bowl, I whisked together all the ingredients, except the oil, then gradually whisked in the oil).

Toss beans with dressing shortly before serving. Serve at room temperature or slightly chilled.

Serves 6-8.

http://www.cooksrecipes.com/salad/citrus_green_bean_salad_recipe.html

 
I've been wanting to try this for awhile: Lemon-Marinated Veggies:

LEMON-MARINATED VEGGIES

"You can suit the vegetable selection to the season. For spring, include sugar snap peas and asparagus spears."

INGREDIENTS:
1/3 cup olive oil or cooking oil
1/3 cup lemon juice
2 tablespoons snipped fresh basil
1 clove garlic, minced
1 tablespoon Dijon-style mustard
1/8 teaspoon salt
1/8 teaspoon pepper

8 ounces fresh green beans, trimmed
12 ounces baby carrots with tops, peeled and trimmed
2 medium red and/or yellow sweet peppers, cut into 1-inch pieces
8 ounces fresh mushrooms, stems removed
1 cup cherry tomatoes

DIRECTIONS:
1. For vinaigrette, in a screw-top jar combine oil, lemon juice, basil, garlic, mustard, salt, and pepper. Cover and shake well. Set aside.
2. In a large saucepan cook green beans, covered, in a small amount of boiling water for 4 minutes. Add carrots and cook, covered, for 8 minutes more or until vegetables are crisp-tender. Drain and rinse with cold water. Combine beans, carrots, sweet peppers, mushrooms, and tomatoes in a bag set in a large bowl. Pour vinaigrette over vegetables.
3. Seal bag and refrigerate for 4 to 24 hours, turning bag occasionally. To serve, bring to room temperature. Drain vegetables; arrange on a platter.

Makes 8 to 10 appetizer servings.

From Better Homes and Gardens

http://www.bhg.com/recipes/recipedetail.jsp?recipeId=37438

 
The cheddar mustard muffins Eva posted above sound fabulous - I'm making them for a Sat bkfst

 
Veg: Grilled veggie wraps would be great.

It's easy to eat and the food stays in one place when you travel smileys/wink.gif

This is how I do it:

I wash and slice vegetables like red peppers, red onion, zucchini and eggplant (-sprinkle salt on the sliced eggplant and let it rest for 10-15 minutes. Rinse off salt and pat dry before you grill them. You let them rest in salt because the seeds in the eggplant can taste bitter, and the salt extracts the bitterness smileys/smile.gif

Brush vegetables with oil, and sprinkle them with herbs and a little bit of salt (I love to use thyme for this).

Grill the vegetables and set them aside to cool.

Spread hummus on as many tortillas as you are serving (one tortilla = one serving). Place a layer of salad leaves on top of the hummus, and add cold, grilled vegetables on top of the green leaves. Roll together and cut in half and VOILA, you've got vegetable wraps smileys/smile.gif

 
Thanks for the reminder about these muffins. I am going to make them tonight to go with

refrigerator lentil soup. I have some fresh thyme left over I think I will add some of that to the muffins. Can't wait for dinner now!

 
You must log in or register to reply here.
Back
Top