Strawberry and Shortbread Parfait

This recipe is part of a six course brunch.

One of the simplest ways you can make your brunch table fancy is by serving yoghurt parfaits! They look so elegant and fresh and will seamlessly match the flowers and decor.

Strawberries are especially fitting for springtime brunch, I think. Most people are huge fans of strawberries and cream, and I also like strawberry shortcake AND shortbread biscuits in general. (Note that shortcake and shortbread are two different things, but similar enough to make a connection!). I decided to combine the strawberries with the shortbread and a sprinkle of chocolate Easter eggs to make things festive.

Using strawberry-flavoured yoghurt will help enhance the flavour, so I recommend that. For texture through the crunch, you can use toasted muesli or granola in addition to the rich, buttery shortbread.

Eat this for brunch or as a snack. The great thing about parfaits is that they are super customizable, so go at it!

Ingredients

2 cartons strawberry yoghurt (I used dairy-free from Silk)

1/2 cup strawberries, chopped into small pieces

4 shortbread biscuits (2 per serving, you can use more)

1/2 cup muesli or granola (1/4 cup per serving)

Whipped cream (optional)

Cadbury mini chocolate eggs (optional)

Instructions

Toast the muesli on a baking tray on broil (500F) for about 3-4 minutes; keep an eye on it! Set aside.

Prepare your mise en place - make sure your strawberries are cleaned, dried, and chopped. Crush your shortbread biscuits with a kitchen hammer - they can be as fine or as roughly chopped as you prefer.

In a parfait glass or appropriate glassware, start assembling your parfait. Layer the strawberries, followed by the toasted muesli, yoghurt, shortbread, and continue in that order until you get to the top.

Top with whipped cream, chocolate eggs, and extra strawberries, enjoy! This recipe serves two, so you can double up the quantities for more servings.

Kale and Spinach Shakshouka

This recipe is part of a six course brunch.

I love a good shakshouka, but I've never tried it "green", probably because this is generally a low-carb dish anyway. But why not try it for spring? Also, how appropriate that once served on a plate this looks like an egg in a nest? This is the season for rebirth and new beginnings.

This meal's basic concept out of North Africa and the Middle East is a quick and affordable savoury deep dish with eggs poached into a rich, aromatic, thick tomato base often served with fresh bread. Some renditions in the West come with fresh herbs, and feta cheese sprinkled on top.

This recipe uses kale and spinach in place of the tomatoes, with some sautéed garlic and onions to add to the flavour. I also used some dried harissa spice, among other seasonings, to add a slight kick and unique flavour. Fittingly, harissa is a hot chilli pepper spice paste out of Tunisia - the same region shakshouka originates.

Enjoy this as a light addition savoury solution to your brunch that offers some protein and veggies!

Ingredients

3 handfuls kale, chopped

1 handful spinach

1/2 large yellow onion, thinly sliced lengthwise

1/2 teaspoon salt

1/2 teaspoon cumin

1/2 teaspoon paprika

2 tablespoons sherry

1 tablespoon Worchester sauce

1 tablespoon water

2 vegetable bouillons

2 tablespoons garlic, minced

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1 teaspoon harissa

2 tablespoons olive oil + extra

Parmesan cheese (I used vegan)

Feta cheese (optional)

Chilli flakes

Fresh parsley

Instructions

In a nonstick, oven-safe pan, heat the olive oil. Add the garlic and onion, sauté until fragrant and translucent, about 4-5 minutes.

Add the salt, pepper, bouillon cubes, and seasoning; cook for about 2 minutes to bloom the spices.

Add the kale and steam until it wilts, then mix to distribute the flavours. Follow this with the spinach and cook for about 3-4 minutes; the wilting will create more room in the pan.

Once both greens have cooked down, add the liquids to finish and simmer for about 5 minutes. You can season to taste at this time to make sure your vegetables have the flavour you want.

At this point, make room for each egg and directly crack the desired amount into the pan. Once the eggs begin to cook or turn white on the outside, bake at 350F for about 10 minutes. Remove the pan from the oven once the eggs are at your preferred doneness. I like mine harder and less runny in the center. You can usually tell from looking at the yolk. Alternatively, you can place a lid on top, keep the temperature low, and let the eggs cook on the stovetop.

Once done, sprinkle the shakshouka with parmesan cheese, feta, parsley, chilli flakes, and additional seasoning to taste. Drizzle with a little bit of olive oil and serve hot as is or with some bread; enjoy!

Corn, Arugula, and Avocado Salad with a Lemon Vinaigrette

TThis recipe is part of a six course brunch.

Greens are necessary for the brunch table! Surprisingly I don't think a lot of people associate salads with brunch. The mind perhaps wonders about carb, high protein dishes, anything from cinnamon rolls to stuffed omelettes, which is fair. It's all part of the imagery and marketing you constantly see.

However, not only does a plate of greens offer a fresh relief from all that to your mouth and stomach, it adds vibrancy to your table, especially during the warmer seasons. A salad at brunch can also offer some additional nutrients you probably need to jumpstart your day, and let's be honest, shave off some of the guilt from starting at that doughnut platter the whole time.

This recipe is a fun, simple spring salad I think most people will enjoy.

The greens are coated in a basic lemon vinaigrette freshened with thyme and fortified by honey, mustard, and garlic; the base is peppery arugula against a bit of sweetness from the raisins, creaminess from the avocado, slight crunch from the corn, and tang from the blue cheese.

Hopefully, this will become a mainstay in your salad repertoire; enjoy!

Tip: To give this more depth of flavour, use freshly roasted corn instead.

Ingredients

Vinaigrette:

1/3 cup freshly squeezed lemon juice

1 teaspoon Dijon mustard

1 teaspoon black pepper

1/2 teaspoon salt

1 teaspoon fresh garlic, minced

1 teaspoon dried thyme

1 teaspoon fresh thyme

1/2 teaspoon balsamic vinegar

1 teaspoon honey

A pinch of chilli flakes (optional)

1 teaspoon raisins

2 handfuls arugula

1 tablespoon blue cheese

1/2 large avocado

1/3 cup corn (freshly cooked and cut from the cobb or canned)

Instructions

Make the vinaigrette. The fastest way is to place all the ingredients in a mason jar, and well, shake! Set aside.

In a large bowl or the serving dish, add the arugula. Lightly coat with a slight drizzle of olive oil.

Evenly distribute the corn over the greens, along with the blue cheese and raisins.

Separately scoop out and decore the avocado and turn it over on the flat side (save the rest for another time). Cut it into even cubes, then immediately splash with lemon. Add to the salad.

Only when ready to serve, add the dressing.

Note: Save the avocado until ready to serve as it will begin to brown shortly after exposure, although the lemon will slow it down.

Enjoy the rest of the brunch! This serves 2 as a small side, double ingredients for a more significant portion.

Blueberry Avocado Toast

🥑🥑🥑 A superfood overload of avocado, flaxseed, and blueberries are the perfect serving.