Search Results for: label/Sunday Brunch

 The other day a bunch of moonshine arrived at my doorstep so I decided to play around and whip up some cocktails with it. This recipe turned out to be my favorite because it’s poured over fancy strawberry basil ice and is deceptively strong.
1 Cup Strawberry Moonshine
1.5 cups fresh strawberry juice
Fresh basil
Fresh strawberries
Serves 2

Start by making the basil and strawberry ice. Basically you just slip a few strawberries and basil leaves into your ice cube trays, cover with water and freeze.
To make the actual cocktail, muddle some basil in your mixer, add regular ice, add the moonshine and juice and shake well. Drop a couple of your fancy ice cubes into a galss and cover with the your moonshine concoction. Done and done.
Serve and Enjoy.
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Easy breezy brunch of roasted asparagus dipped into a soft boiled egg with a side of roasted cherry tomatoes.

Cherry tomatoes
Herb de Provence
Salt & pepper
Serves 1 (or more depending on how much you make)

 photo herb_de_provence_recipe_zpsd106b05d.jpg  photo herb_de_provence_recipe_3_zps02e602da.jpgDirections:
Prepare the asparagus and cherry tomatoes by tossing them in olive oil and a few pinches of Herb de Provence. Salt and pepper to taste.  Roast the asparagus and cherry tomatoes in separate ramekins at 350 for 15-20 minutes.

Boil water for your egg/eggs. Once the water is boiled, slip in your eggs and cook for 3-5 minutes (depending on how many eggs you’re cooking). Once the eggs are ready, cut off the top, plate the rest of your ingredients and enjoy. Try dipping your asparagus into the soft boiled egg, it’s delicious.

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One of my favorite LA brunch haunts is The Mercantile. Their simple, fresh menu is just what the doctor ordered, and we can always snag a spot outside.  Check out more brunch recipes, LA hotspots and ideas.
Fun Fact: The brunch menu was created by CJ, a past Top Chef contestant.
What’s your favorite brunch spot?

Here’s another super easy brunch idea. It’s a one skillet meal. 
There is really no recipe. Just throw a bunch of your favorite veggies into a cast iron skillet and crack in a couple of eggs. I like to season my version with salt, pepper and cumin. Bake in the oven at 350/400 for about 20 minutes.
Let cool, transfer to a plate and enjoy. 
This meal pictured above served one very hungry me.
Happy Sunday! 
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Kale chips are my easy breezy substitute when I’m not in the mood for an elaborate brunch.
Cut up some kale into even, bite sized pieces. Avoid using stems. Lightly coat with olive oil. Bake at 350 for 15 minutes or until all the leaves turn crispy but not brown.
Season and enjoy.
See more brunch recipes.
Happy Sunday!