Brunch Menu for Four

victoria gloria photography

victoria gloria photography

Vegan Ranch Dip with Veggies
Potato Salad with Garlic Scapes
Deviled Eggs with Kalamata Olives
Gluten Free Maple Walnut Breakfast Muffins
(Fresh Fruit -watermelon and cherries)

Vegan Ranch Dip with Veggies
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picked fresh from our garden

picked fresh from our garden

3/4 cup dry small white beans; cooked
(or 2 cups canned small white beans; drained and rinsed)
2 cloves garlic; crushed
3 Tablespoons extra virgin olive oil
1 Tablespoon apple cider vinegar
3 Tablespoons water
1 teaspoon sea salt
1/8-1/4 teaspoon fresh ground black pepper
2 Tablespoons fresh basil (I used purple); finely minced (or 2 teaspoons dried)
2 Tablespoons fresh parsley; finely minced (or 2 teaspoons dried)
1 Tablespoon fresh oregano; finely minced (or 1 teaspoon dried)
1 Tablespoon fresh dill; finely minced (or 1 teaspoon dried)
1/2 teaspoon fresh thyme; finely minced (or 1/8 teaspoon dried)

If using dry beans- soak in water overnight, drain, place in medium sized pot, cover with water 2 inches above the bean line, cover, bring to a boil, reduce heat to simmer and cook till soft (about 1 1/2 hours), rinse and drain.
If using canned beans- drain, rinse and drain.
Blend the beans, garlic, olive oil, vinegar, water, sea salt and pepper with a handheld blender/blender/food processor till smooth and creamy. Add more water, 1 tablespoon at a time, if needed for consistency. Place the bean mixture into a bowl. Add the herbs, stir well and refrigerate a few hours or overnight.

Potato Salad with Garlic Scapes
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7 medium sized potatoes (I used yukon gold); peeled
4 garlic scapes; thinly sliced, tough/fibrous sections removed
3 Tablespoons mayonnaise
1 teaspoon prepared mustard (I used Dijon style)
1/2 teaspoon sea salt
1/8-1/4 teaspoon fresh ground black pepper
2 teaspoons dried dill weed

Place potatoes in a medium sized pot, cover with water, bring to a boil, reduce heat to simmer for 15-20 minutes till tender. Check for doneness with a toothpick inserted; if it goes in easily they are done. Drain, pour cold water over potatoes to cool for 10 minutes, drain and repeat a few times then drain and place potatoes in the refrigerator to cool (at least an hour). Cut potatoes into bite-sized cubes and place in a medium sized bowl. Add the garlic scapes. Mix the remaining ingredients together in a small bowl, pour over the potatoes and scapes, mix well and refrigerate until ready to serve.

Deviled Eggs with Kalamata Olives
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6 large eggs
2 Tablespoons mayonnaise
1 Tablespoon salsa
6 Kalamata olives; pits removed and minced
cayenne pepper to taste

Hard boil the eggs and peel- place eggs in a small-medium sized pot, cover with water, bring to a boil with lid on, reduce heat to simmer for 10 minutes. Drain water, pour cold water over eggs to cool for 10 minutes, drain and repeat a few times then drain and peel eggs (gently tap eggs to crack shells and pick away then rinse any residual shell pieces).
Cut eggs in half, remove egg yolk with a teaspoon and place in a small bowl. Add remaining ingredients and mash together with a fork till well combined to make the filling.
Fill eggs. I use a teaspoon to scoop and butter knife to push the filling into the egg yolk hollow. Place on a plate, cover and refrigerate.

Gluten Free Maple Walnut Breakfast Muffins
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2 cups oat flour (I grind gluten free rolled oats in a coffee mill designated to grinding gluten free grains)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
pinch nutmeg
1 egg
2 Tablespoons canola oil
1/4 cup maple syrup
3/4 cup almond milk
1 cup walnuts; crushed
1 cup raisins (optional)

Preheat oven to 350. Line a muffin tin with paper baking cups. Mix first 6 (dry) ingredients by hand in a medium sized bowl. Add next 4 (wet) ingredients and mix just until combined. Add nuts and raisins and mix until just combined. Scoop into paper lined muffin tins to 3/4 full. Bake 20 -25 minutes until a toothpick inserted comes out clean. Remove from oven, cool until able to remove from pans and they are ready to serve. Tori recommended serving with jam- good idea!

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