Mother’s Day Brunch Recipes
Hello beautiful people I am back! I took a little hiatus because finals were crazy and I had so much work and zero brain cells to write any blog posts, but I am back and better than ever. I cannot believe it is summer and freshman year is over. Sometime in the coming weeks I will post a freshmen year recap, but I am still recovering and reflecting. As for right now, I am unbelievably happy that it is summer and I am already loving it.
Today is one of the most important days of the year though because it is mother’s day. Thank you to all the incredible superheroes we call moms because without them, none of us would be here.
A special shout-out to my mama and best friend. The queen who does it all. She inspires me in endless ways. She is the reason I have Ellavate and this beautiful life I am living.
Without getting too sappy, I wanted to share my Mother’s Day recipes that I made for brunch. I was quite the chef and extremely proud of it. The recipes were a hit and they offered a perfect balance to one another.
We laid everything out on platters and made it buffet style.
Menu:
Salad
Mushroom toast
Avocado toast
Fruit Salad
Quiche
Pastries
Recipes:
Salad:
Ingredients:
Arugula
Microgreens
Mint
Oranges (sumo, naval, or both)
Pistachios
Dates
Dressing: (combine white balsamic, dijon mustard, honey, olive oil, and salt)
Assemble:
Peel and slice oranges. Chop mint and dates. When chopping the dates, cut them into bite-sized pieces.
In a bowl, toss the arugula, microgreens, and mint with the dressing.
Either lay out on a platter, or put the salad in a serving bowl. Place the oranges, dates, and pistachios on top.
Mushroom Toast:
Ingredients:
Two packages of mushrooms sliced
Thyme
8 oz goat cheese
Plain greek yogurt
Lemon zest
Salt
Shallots
Olive oil
Bread of choice (preferably already sliced)
Hot honey
Recipe:
Begin by slicing the shallots and mushrooms if they are not already. Take the fresh thyme off the stem. In a pan with olive oil, add the mushrooms and salt. Allow to cook about halfway. Then, add the shallots and thyme. Set aside when done cooking.
In a food processor, combine 8oz goat cheese with around 3oz of plain yogurt (or to taste). Also add thyme, lemon zest, and a good amount of salt. Blend and taste. Tweak when needed. Set aside.
I used bread from a bakery and I would highly recommend! I took the sliced bread and cut it in half again to make smaller toasts. Coat the coast with olive oil, heat a cast iron skillet and add olive oil, and add your bread and salt on top. Toast until desired. Let cool.
Add the goat cheese on the toast and then the mushrooms. Drizzle with hot honey.
Avocado Toast:
Ingredients:
Avocado
Lemon
Salt
Sliced bread
Hard boiled eggs
Tomatoes
Olive oil
Pickled shallots
Microgreens
Recipe:
In a bowl or mortar and pestle, combine avocado, lemon juice and zest, and flaky salt.
In a pan add olive oil, tomatoes, and salt. Cover with a lid and let them bubble and blister until desired. Keep an eye on them and flip them over because the will get burnt on one side.
Toast your bread the same as above: in a pan with olive oil and salt.
Assemble: add the avocado to the toast. Put pickled shallots on top, then the blistered tomatoes. With a grater, grate your hard boiled eggs on top of the toast. I promise this is what makes it unbelievably delicious. Top with flaky salt and microgreens.
Fruit Salad:
Of course you can mix and match whichever fruits you like, be we did all the berries + mango and it was perfect.
Other:
We also had quiche from a local bakery and the best croissants. It worked out perfectly and I had so much fun with these recipes. They really aren’t very labor intensive and were so tasty.
