Mushroom, Spinach and Roasted Tofu Quiche
Celebrate spring and Easter with this Mushroom, Spinach and Tofu Masala Quiche, a vibrant twist on a classic brunch favorite. Crispy, oven-roasted tofu cubes bring a savory crunch and hold their shape beautifully, while creamy coconut milk adds luscious richness without heaviness. Earthy mushrooms, tender spinach, and sun-dried tomatoes provide fresh seasonal flavor, and a subtle malada-style masala infuses the quiche with aromatic warmth, giving it a uniquely Indian flair.
Perfect for a brunch spread, holiday table, or cozy weekend breakfast, this quiche is light, flavorful, and visually stunning. Serve warm or at room temperature, paired with a fresh salad or spring fruits, and it’s sure to become the centerpiece of your table.
Why this quiche works:
Roasted tofu: Adds protein, texture, and seasoning that holds up in the quiche.
Coconut milk: Replaces heavy cream for silky smoothness and subtle sweetness.
Masala seasoning: Lifts the vegetables with warm, aromatic spice without overpowering the dish.
Every spice in this recipe has a purpose: cumin and coriander bring earthiness and brightness, fenugreek deepens savory notes, garlic powder amplifies umami, oregano adds herbal lift, and just a touch of masala ties everything together with aromatic warmth.
Perfect for Easter brunch, a spring gathering, or a cozy weekend breakfast, this quiche is both visually stunning and packed with flavor.
Mushroom, Spinach and Roasted Tofu Quiche
This savory Mushroom, Spinach and Tofu Masala Quiche combines the creaminess of coconut milk, the warmth of traditional Indian spices, and wholesome vegetables for a brunch-worthy dish that’s both comforting and flavorful. Perfect for breakfast, lunch, or a light dinner, it’s a fusion of East-meets-West cuisine that will impress vegans and omnivores alike.
Ingredients
- 1/3 cup tofu, cubed and oven-roasted until golden
- 4 eggs
- 1/2 cup coconut milk
- 1/4 tsp seasoned salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp fenugreek
- 1/2 tsp oregano
- 1/2 tsp masala seasoning
- 1/4 tsp cumin
- 1/4 tsp coriander
- 1/2 small case of cremini mushrooms, sliced
- 1/2 cup spinach, chopped
- 2 tbsp sundried tomatoes, chopped
- 1 pastry pie crust (store-bought or homemade)
- 1/4 cup mozzarella cheese
Instructions
- Preheat oven to 375°F (190°C).
- Blind bake the pastry crust for 8–10 minutes to prevent a soggy bottom.
- Roast cubed tofu until golden and slightly crisp.
- Sauté mushrooms, spinach, and sundried tomatoes until tender. Add roasted tofu and cook 2–3 minutes more.
- In a bowl, whisk eggs, coconut milk, and all spices (salt, pepper, garlic powder, fenugreek, oregano, cumin, coriander, masala).
- Spread the vegetable and tofu mixture evenly in the pre-baked crust. Pour the egg-coconut-spice mixture over the vegetables. Stir in the mozzarella cheese directly into the custard so it melts throughout, rather than sprinkled on top.
- Bake 25–30 minutes, or until the quiche is set and lightly golden.
- Let cool 5 minutes before slicing into 6–8 pieces and serving.
Notes
- Roasted tofu provides texture and flavor that holds in the custard.
- Masala is intentionally subtle; other spices layer depth and balance.
- Pre-baking crust prevents a soggy bottom.
- Garnish with fresh herbs for color and brightness.
- Quiche can be served warm or room temperature, perfect for make-ahead Easter brunch.
Nutrition Facts
Calories
180Carbs (grams)
11 gFiber (grams)
2 gProtein (grams)
10 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Carrot Cake Malva Pudding with Cream Cheese Sauce
Well, this was an experiment that actually went right — I figured out the tricky parts so you don’t have to!
The dessert that brings together the warm, spiced flavors of carrot cake with the soft, sticky indulgence of South African malva pudding. It is not a fully traditional pudding. It has the body of a soft crumb cake, with a lightly caramelized top, a buttery, soaked texture near the surface, and a drizzle of cream cheese sauce that makes each bite rich and luscious.
I have always loved malva pudding growing up. It is a South African favorite, usually served with custard or ice cream. For this version, I swapped in a cream cheese sauce instead, giving it a slightly tangy lift that works perfectly with the carrots, walnuts, and apricot pockets. The result is soft, flavorful, and a little playful. It is perfect for spring or anytime you want a dessert that feels cozy but still a bit special.
Carrots add moisture, so it is important to pat them dry slightly before adding them to the batter. When it comes to the butter sauce, people often undersauce more than they oversauce. You can absolutely add more if you want it fully soaked, especially if you are after that classic malva pudding texture. I did not go as heavy on the soak here because the cream cheese sauce already makes it quite indulgent.
That said, if you are a malva pudding lover, you will want to make sure the butter sauce really gets in there. Just keep in mind this version leans more toward a soft crumb cake rather than the fully spongy texture of a traditional malva pudding.
Even if you have never tried malva pudding before, the combination of carrot cake flavors and that silky sauce makes it approachable and irresistible.
This version has a soft crumb cake base, so the buttery soak mostly glistens near the top. The cream cheese sauce ensures every bite is indulgent, and you can poke extra holes if you like a more fully soaked texture.
Carrot Cake Malva Pudding with Cream Cheese Sauce
This Carrot Cake Malva Pudding is a soft, spiced dessert combining the warmth of carrot cake with the buttery richness of South African malva pudding. With a tender crumb, lightly caramelized top, butter soak, and silky cream cheese sauce, it’s moist, flavorful, and perfectly balanced.
Ingredients
- 1 ½ cups grated carrot (or 1 cup lightly packed)
- 2 large eggs
- 1 cup sugar
- 1 cup flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ ground ginger
- ½ tsp nutmeg
- ½ tsp vanilla
- ½ cup neutral oil (e.g. peanut or coconut)
- ½ cup milk
- 2-3 tbsp apricot jam/preserves
- 1 tsp white vinegar (or lemon juice)
- ½ cup toasted walnuts, chopped
- ½ cup butter
- ½ cup sugar
- ½ cup heavy cream
- 2 tbsp apricot jam/preserves
- 4 oz cream cheese, softened
- 2 tbsp sugar
- ½ cup milk
- ½ tsp vanilla
Instructions
- Preheat oven to 350°F / 175°C and grease an 8x8 or 9x9 pan (a 9x13 works if you prefer a thinner pudding).
- In a medium bowl, beat eggs and sugar with a hand mixer until pale and fluffy. Add oil, milk, vanilla, apricot jam, and vinegar. Whisk lightly to combine.
- In a large bowl, combine flour, baking soda, salt, and cinnamon. Make a well in the center.
- Pour the wet ingredients into the dry. Fold gently with a spatula until just combined, do not overmix! Fold in carrots and walnuts carefully, making sure everything is evenly distributed without overworking the batter.
- Spread batter evenly in the pan and lightly tap to release air bubbles. Bake 35–40 minutes, starting to check at 30 minutes. A toothpick should come out mostly clean; slight moisture in the center is okay.
- While the cake bakes, melt butter, cream, sugar, and water together until smooth. When the cake is out of the oven, poke holes all over and pour the sauce evenly over the warm cake. Let it absorb for 5–10 minutes.
- In a small pot over low heat, gently whisk cream cheese, sugar, and milk until smooth and pourable. Stir continuously for 5 minutes, then let sit for 2–3 minutes to thicken slightly. Avoid high heat to prevent clumps.
- Cut carefully with a spatula or serrated knife. Drizzle cream cheese sauce over the top, add any remaining butter sauce, and sprinkle with walnuts and a few carrot shreds.
Notes
Tips:
- Be careful not to overmix the batter to prevent tunnels and holes.
- Too-wet carrots can make the base soggy; pat them dry (not completely bone dry).
- Greasing the bottom of the pan helps create a slight crust for texture.
- The center may be slightly jiggly when removed from the oven; this is normal for a malva-style pudding.
- Don’t overbake, or the pudding will dry out.
- Use a 9x9 or 9x13 pan depending on the depth you prefer; this will affect texture.
- The butter soak naturally settles more toward the top, while the cream cheese sauce adds richness throughout. For a fully soaked effect, poke extra holes in the cake and pour a little more butter sauce over each slice.
Storage:
- Pudding/Cake: Store covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat gently if desired.
- Butter Sauce: Keep in an airtight container in the fridge for up to 1 week. Rewarm before using.
- Cream Cheese Sauce: Store in an airtight container in the fridge for up to 3 days. Rewarm gently over low heat, stirring constantly to prevent separation.
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Deviled Eggs with Chakalaka
When the weather begins to warm after a harsh winter, nothing kicks off a celebration of the new season like a colorful, flavorful appetizer. Enter Chakalaka Deviled Eggs, a South African twist on a classic seasonal party favorite.
Deviled eggs have long been associated with springtime, symbolizing rebirth and renewal, historically aligned with the end of Lent, when eggs were restricted.
This recipe combines a creamy, tangy yolk filling with the vibrant, spicy flavors of chakalaka, a beloved vegetable relish made from peppers, onions, carrots, and tomatoes, seasoned with curry and warm spices. Chakalaka is traditionally served alongside grilled meats and starchy sides like pap or sadza, making it a familiar and festive flavor profile.
These eggs are perfect for a wide range of events, from braais and cookouts to picnic spreads and upscale cocktail gatherings. They bring a pop of color, a touch of heat, and a playful nod to South African flavors, making them a springtime appetizer that’s as delicious as it is eye-catching.
Deviled Eggs with Chakalaka
Bright, flavorful, and a little spicy, these Chakalaka Deviled Eggs combine creamy yolks with the vibrant South African relish chakalaka. Perfect for spring gatherings, braais, picnics, or cocktail parties, they bring color, heat, and bold flavor to any appetizer spread.
Ingredients
- 1/2 medium onion, diced
- 1/2 large red bell pepper, diced
- 1 large garlic clove, minced
- 1 Thai chili, finely chopped
- 1 medium carrot, diced
- 1/4 cup baked beans in tomato sauce
- 1/4 cup fire-roasted diced tomatoes
- 1/4 tsp cayenne
- 1/2 tsp smoked paprika
- 1 tsp curry powder
- 1/4 tsp Royco Usavi beef seasoning
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground coriander
- 1/4 tsp ground ginger
- 1 tsp chicken bouillon concentrate
- 1 cup water
- 1/4 cup ketchup/tomato sauce
- 1 tbsp tomato paste
- 1–2 tbsp Worcestershire sauce
- 1–2 tsp rice vinegar
- 1 tbsp chutney
- Ghee or oil, for cooking
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 2–3 tbsp prepared chakalaka (from above)
- 2 tbsp plain yogurt or sour cream (optional)
- Salt and pepper, to taste
- Optional garnish: smoked paprika, chopped parsley
Instructions
- Cook the eggs: Place the eggs in a pot and cover with 1 inch of cold water. Bring to a boil, then cover, turn off the heat, and let sit 10 minutes.
- Transfer to an ice bath for 5 minutes, then drain. Place in the fridge.
- Prepare chakalaka: Assemble your spices and chop your vegetables. Heat some ghee or oil in a pan and sauté the onions and garlic until soft. Add spices and bouillon; cook for at least 30 seconds.
- Add the bell pepper and chili pepper then cook 1–2 minutes. Stir in the tomato paste, Worcestershire sauce and ketchup to deglaze.
- Simmer vegetables: Add the carrots, diced tomatoes, baked beans, and water. Simmer for 15 minutes until thickened, stirring occasionally.
- Stir in the chutney, and vinegar, then season to taste. Set aside to cool, then add at least 1/2 cup to a bowl and use an immersion blender to smoothen slightly. Be sure to keep the texture and don't make soup!
- Make filling: Peel and halve the eggs and remove the yolks gently to a bowl.
- Mash the yolks, then mix in the mayonnaise, mustard, lemon juice, yogurt (if using), salt, and pepper. Stir in 2–3 tbsp chakalaka.
- Use an immersion blender to make it smoother if desired, but keep a few chunks for texture.
- Assemble eggs: Spoon or pipe yolk mixture into the egg whites.
- Garnish with smoked paprika, a little reserved chakalaka, and parsley.
- Chill until serving.
Notes
- Storage: These are best fresh! Refrigerate up to 24 hours.
- Yogurt or sour cream is optional. It adds extra creaminess and a subtle tang to the filling, which can mellow the spice from the chakalaka. Omit it if you prefer a firmer, more traditional deviled egg texture.
Nutrition Facts
Calories
82Fat (grams)
6.3 gSat. Fat (grams)
1.2 gCarbs (grams)
2.5 gFiber (grams)
0.7 gProtein (grams)
4.5 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Hot Cross Buns With Apricot Glaze
Hot cross buns have always held a special place in my heart. Growing up, I would rush into the bakery every Easter just to see them. A whiff of that warm, cinnamon-spiced aroma, the soft crumb, and the sweet glaze was enough to make me giddy. That said, no one in my household ever made them from scratch, so I always wanted to learn how to do it myself.
The ritual of the cross on top, the spices tucked inside, and the little bursts of sweetness from dried fruit feel celebratory, comforting, and alive. They are also steeped in history, traditionally tied to Lent and long-standing Easter traditions.
While baking hot cross buns can seem intimidating, but you can absolutely make your own incredible batch at home!
One of my favorite debates is how to eat them. Fresh from the oven, they are irresistible. But toasted the next day with butter and a smear of apricot jam or preserves, they take on a whole new dimension.
That balance of warmth, sweetness, and richness is exactly why I love them so much. The addition of apricots in the dough and a glossy apricot glaze on top gives them extra brightness and depth of flavor.
Hot Cross Buns With Apricot Glaze
Soft, spiced hot cross buns with diced apricots and a shiny apricot glaze. Perfect for Easter, brunch, or anytime you want a special treat. Lightly toast for best flavor and serve with butter or jam.
Ingredients
- 1/3 cup + 1 tbsp sugar
- 1 cup warm milk
- 1 packet (2 1/4 tsp) instant yeast
- 4 cups all-purpose flour
- 1 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Pinch of cardamon
- 1 egg
- 1/4 cup unsalted butter, softened
- 1/3 cup dried apricots, chopped
- 1 tsp lemon juice + 1/2 tsp zest
- 1/2 cup raisins
- 1/2 cup all-purpose flour
- 5–7 tbsp water (adjust for a thick, pipeable paste)
- 3 tbsp apricot jam
- 1–2 tsp water, just enough to loosen so it spreads easily
- Optional: 1/2 tsp lemon zest for extra brightness
- Whipped butter with lemon zest (optional for serving)
Instructions
- Preheat the oven to 350°F (175°C).
- Toss the chopped apricots with lemon juice and zest. Microwave for 30 seconds, then set aside to cool.
- In the bowl of a stand mixer, combine the flour, sugar, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together the warm milk and a small amount of the sugar. Add the yeast, cover, and let sit for 5–10 minutes, until foamy.
- Using the dough hook attachment, add the egg and the yeast mixture to the dry ingredients. Mix on low speed until a rough dough forms. Increase to medium speed and knead for about 5 minutes, until the dough becomes smooth, elastic, and begins to pull away from the sides of the bowl. The dough should stretch when pulled, or spring back slowly when lightly pressed.
- Add the softened butter in small pieces, mixing until fully incorporated.
- Mix in half of the apricots and raisins until evenly distributed.
- Transfer the dough to a lightly oiled bowl or Dutch oven and cover. Let rise in a warm, draft-free place for about 1 hour, or until doubled in size.
- Gently punch down the dough, then fold in the remaining apricots and raisins.
- Turn the dough out onto a lightly floured surface. Divide into 12 equal portions and shape each into a smooth ball. You can weigh them for accuracy.
- Arrange the buns in a greased baking dish, leaving a little space between each. Cover and let rise for 45 minutes, until puffed and slightly touching.
- In a small bowl, mix the flour and water until a thick, smooth paste forms. Transfer to a piping bag or a plastic bag with a corner snipped, then pipe crosses over the buns.
- Bake for 20 to 25 minutes. If the buns are still pale by then, increase the temperature to 375°F and bake for an additional 5 to 7 minutes, checking frequently to prevent burning.
- Warm the apricot jam with a small amount of water until smooth. Brush over the buns immediately after baking.
- Allow to cool slightly before serving. Best enjoyed warm, or toasted with butter and apricot jam within 1 to 2 days.
Notes
- Overnight dough (optional): If you want extra depth of flavor, the dough can be made ahead. After mixing and kneading (before the first rise), place it in a lightly oiled bowl, cover tightly, and refrigerate overnight. The dough will slowly rise in the fridge. The next day, allow it to sit at room temperature for 30–45 minutes before shaping and proceeding with the recipe. This step is completely optional — the buns can also be made fresh from start to finish.
- Adding dried fruit: Incorporate half of the dried fruit during kneading to prevent tearing the dough. After the first rise, fold in the remaining fruit to ensure even distribution.
- Apricot glaze: Brush the glaze while the buns are still hot. This gives them the best shine and helps lock in moisture.
- Serving suggestions: Hot cross buns are delicious fresh from the oven, but you can also lightly toast them. Pair with butter, apricot jam, or whipped butter with a hint of lemon zest for a more elevated flavor.
- Storage: At room temperature, store in an airtight container for 1–2 days.
- For longer storage, freeze fully cooled buns in a freezer-safe bag or container. Thaw at room temperature or lightly toast from frozen before serving.
- Appearance vs. flavor: Don’t worry if the crosses aren’t perfectly shaped, taste and texture are what matter most.
Nutrition Facts
Calories
230Fat (grams)
7 gCarbs (grams)
37 gSugar (grams)
12 gProtein (grams)
6 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Spiced Caramel Coffee Cake (Hot Cross Bun Style)
I was inspired to make this recipe after ordering some snacks from a South African online grocery store. One item that immediately caught my eye was their Hot Cross Bun Caramel Spread. I was so excited because I love anything caramel and I absolutely adore hot cross buns. There’s something nostalgic and comforting about the warm spices, soft raisins, and rich, buttery flavor.
The caramel itself had a spiced, rum-like taste with little bursts of raisins, just like a true hot cross bun in spreadable form. I knew I wanted to do something special with it, and one of my favorite pastries to enjoy with a cappuccino or another espresso drink is a coffee cake. So, I combined the two.
This Hot Cross Bun Caramel Coffee Cake has all the warm spices and cozy flavor of the classic Easter treat but turned into a soft, fluffy cake with a gooey caramel swirl and a crunchy streusel topping. It’s comforting, flavorful, and just the right amount of indulgent.
Whether you’re enjoying it as a breakfast treat, a mid-morning snack, or dessert, it’s a beautiful bake to pair with coffee or tea. And honestly, who doesn’t love hot cross buns in any form?
Spiced Caramel Coffee Cake (Hot Cross Bun Style)
A spiced, cozy coffee cake swirled with caramel and topped with buttery streusel — perfect with a cappuccino.
Ingredients
- 1¾ cups (220g) white whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup (100g) brown sugar
- ½ cup (120ml) neutral oil (or melted butter)
- 2 large eggs
- 1 cup (240ml) milk (or buttermilk)
- 1 teaspoon vanilla extract
- ½ cup (75g) raisins
- ½ cup (120g) Hot Cross Bun Caramel Spread
- ½ cup (65g) white whole wheat flour
- ⅓ cup (65g) brown sugar
- 1 teaspoon cinnamon
- ¼ cup (55g) cold butter, cubed
- ½ cup powdered sugar
- 6 teaspoons milk or cream
- Splash of lemon juice
- ½ teaspoon vanilla extract
- ¼ cup extra Hot Cross Bun Caramel Spread (for extra drizzle on top)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch or 9-inch square pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk the brown sugar, oil (or melted butter), eggs, milk, and vanilla.
- Pour the wet ingredients into the dry and mix until just combined. Fold in the raisins.
- In a small bowl, rub the flour, brown sugar, cinnamon, and cold butter together with your fingertips until the mixture becomes crumbly. Set aside.
- Pour half the batter into the prepared pan and spread evenly. Dollop half the caramel spread over the batter and swirl gently with a knife.
- Pour the remaining batter on top and repeat with the rest of the caramel. Swirl again lightly.
- Sprinkle the streusel topping evenly over the batter.
- Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10–15 minutes.
- In a small bowl, whisk together the icing drizzle ingredients until smooth. Once the cake has cooled slightly, drizzle with the icing and an extra spoonful or two of the Hot Cross Bun Caramel for a glossy finish.
Notes
Tips
- If you can't find Hot Cross Bun Caramel, you can use a spiced caramel or mix plain caramel with cinnamon, nutmeg, and a splash of rum extract.
- Swap raisins for dried cranberries or chopped dates if preferred.
- This cake keeps well in an airtight container for up to 3 days and can be frozen without the drizzle (if frozen with drizzle texture will change).
- If you don't want the darker color, use white sugar or all-purpose flour.
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Red Wine Glazed Lamb Chops With Asparagus Pea Salad
Elevate your spring and summer hosting with these Red Wine Glazed Lamb Chops with Asparagus and Pea Salad, a dish that feels both elegant and effortlessly seasonal. Juicy, herb-marinated lamb chops are seared to perfection, then finished in a rich red wine glaze that adds depth and a subtle sweetness. The bold flavors of garlic, rosemary, thyme, and paprika create a beautifully seasoned crust, while the glaze brings everything together with a glossy, restaurant-quality finish.
To balance the richness of the lamb, this dish is paired with a bright and refreshing asparagus and pea salad. Crisp asparagus tips and tender English peas are lightly blanched and tossed with olive oil, balsamic vinegar, and garlic, then finished with creamy feta for a salty, tangy contrast.
Perfect for dinner parties, date nights, or a special weekend meal, this recipe highlights the best of warm-weather ingredients while delivering bold, satisfying flavor. It’s a complete plate that feels elevated without being overly complicated—ideal for impressing guests or treating yourself.
Red Wine Glazed Lamb Chops With Asparagus Pea Salad
Celebrate spring with these succulent red wine glazed lamb chops and a fresh asparagus and pea salad. Herb-marinated lamb is seared and finished with a rich red wine reduction, while the crisp, feta-topped salad balances the plate. Perfect for holiday dinners or special weekend meals.
Ingredients
- 1 trimmed rack of lamb (6–8 small chops, about 1 lb / 450 g)
- 1 tbsp seasoned salt
- 1 tsp black pepper
- 1 tsp cracked black pepper
- 1 tbsp paprika
- 2 tbsp olive oil
- 1/4 cup lemon juice
- 1 tbsp Worcestershire sauce
- 1 tbsp dried mint
- 2 tbsp dried thyme
- 3 sprigs fresh rosemary
- 3 garlic cloves, minced
- 1 cup red wine (bold red recommended)
- 2 tbsp butter
- 1/4 cup mushroom gravy
- Mint sauce (optional, for serving)
- 1 cup asparagus tips
- 1 cup peas
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
- 1/3 cup feta cheese
Instructions
- In a bowl, combine seasoned salt, black pepper, cracked pepper, paprika, olive oil, lemon juice, Worcestershire sauce, dried mint, thyme, rosemary, and garlic. Coat the lamb thoroughly and marinate in the refrigerator for at least 30 minutes (or up to 2 hours for deeper flavor).
- Preheat oven to 350°F (175°C).
- Heat 1–2 tablespoons of cooking oil in a large skillet over medium-high heat. Pat the marinated lamb dry to remove excess moisture, then add it to the hot pan.
- Sear each side for 2–3 minutes in a preheated skillet with a small drizzle of oil added just before the lamb. Use a heavy-bottomed or cast-iron pan for even heat, avoid overcrowding, and don’t move the lamb too much so each side develops a deep, golden-brown crust.
- Pour in the red wine to deglaze the pan, scraping up any browned bits, then transfer the skillet to the oven and roast for about 12–15 minutes for medium (135°F / 57°C) or about 15 minutes for medium-well (145°F / 63°C). Remove the lamb and let it rest for 10 minutes before slicing to keep it juicy and flavorful.
- Bring a pot of salted water to a boil. Blanch the asparagus and peas separately for about 3–6 minutes, until tender but still vibrant. Drain and let cool.
- Toss the vegetables with the olive oil, balsamic vinegar, salt, pepper, and garlic. Top with feta cheese just before serving.
- Return skillet to medium heat. Add mushroom gravy, butter, and additional red wine if needed. Stir until slightly thickened and glossy.
- Slice lamb, spoon over red wine glaze, and serve alongside the asparagus pea salad. Add mint sauce if desired.
Notes
- Marinating enhances both flavor and tenderness, don’t skip it.
- A bold red wine (like Cabernet or Merlot) gives the best depth for the glaze.
- Blanching keeps vegetables bright, crisp, and fresh, not mushy.
- Feta adds saltiness, adjust seasoning accordingly.
- Mint sauce adds a classic, refreshing contrast to rich lamb.
- Letting the lamb rest ensures juicy, tender slices.
Nutrition Facts
Calories
380Carbs (grams)
9 gProtein (grams)
29 gFat (grams)
24 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Corn, Arugula, and Avocado Salad with a Lemon Vinaigrette
Greens don’t always get the spotlight at brunch, but they should. While the table is often filled with pastries, eggs, and rich dishes, a fresh salad brings balance, something light, vibrant, and refreshing to cut through it all. It wakes up the palate and adds a bit of color to the spread, especially during the warmer months.
This Corn, Arugula, and Avocado Salad is simple but full of contrast. Peppery arugula is paired with sweet corn, creamy avocado, tangy blue cheese, and a touch of sweetness from raisins, all brought together with a bright lemon-thyme vinaigrette. It’s the kind of dish that quietly rounds out the table but ends up being one people keep going back to.
Perfect for sharing, it’s an easy way to bring something fresh and seasonal into your brunch rotation.
Corn, Arugula, and Avocado Salad with Lemon Vinaigrette
A bright, fresh, salad that’s perfect for spring or a vibrant brunch table. Peppery arugula pairs with sweet corn, creamy avocado, tangy blue cheese, and chewy raisins, all tossed in a zesty lemon-thyme vinaigrette. Quick to assemble and packed with color and nutrients, this vegetarian salad makes a healthy, satisfying side or a light main.
Ingredients
- 1/2 cup freshly squeezed lemon juice (reduced slightly for balance)
- 2 tsp Dijon mustard
- 1 tsp black pepper
- 1 tsp salt
- 2 tsp fresh garlic, minced
- 1 tsp dried thyme
- 1 tsp fresh thyme
- 1 tsp balsamic vinegar
- 2 tsp honey
- Pinch chili flakes (optional)
- 1/3 cup olive oil (important for balance + body)
- 8–10 cups arugula (6–8 handfuls)
- 1 cup corn (fresh, roasted, or canned)
- 3 tbsp blue cheese, crumbled
- 2–3 tbsp raisins
- 1–2 large avocados, cubed
- ¼ cup walnuts or pecans, toasted and chopped (optional but recommended)
Instructions
- In a jar or bowl, combine lemon juice, Dijon mustard, garlic, thyme, balsamic vinegar, honey, salt, pepper, and chili flakes.
- Slowly whisk or shake in the olive oil until emulsified. Set aside.
- Add arugula to a large serving bowl. Scatter corn, blue cheese, raisins, and toasted nuts evenly over the greens.
- Cube the avocado and toss lightly with a squeeze of lemon to prevent browning. Add to the salad.
- Drizzle vinaigrette over the salad just before serving and toss gently to coat. Serve immediately.
Notes
- Don’t overdress, start light, then add more if needed
- Add avocado last to keep it fresh
- Toasting nuts equals big flavor upgrade (2–3 mins in a dry pan)
Nutrition Facts
Calories
145Fat (grams)
10 gSat. Fat (grams)
2 gCarbs (grams)
12 gFiber (grams)
4 gSugar (grams)
4 gProtein (grams)
3 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.