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Spring Time Go-To Brunch

Simple ways to take your brunch to the next level

Spring is right around the corner, and it is the perfect time to gather with friends and family to enjoy good food, and company. Lauren Lane Culinarian is sharing a few of her go-to brunch recipes perfect for entertaining. Setting the stage for your guests makes the experience that much sweeter. LeAnn Parker is sharing a fun DIY craft to personalize your table. 


·         1 pound strawberries, sliced

·         1 tablespoon sugar

·         1 tablespoon olive oil

·         Kosher salt

·         1 loaf Italian or French bread, cut into 12 slices 

·         1 cup goat or mascarpone cheese

·         2 teaspoons fresh thyme

·         Balsamic or balsamic glaze

·         Salt and pepper


1.        Combine strawberries and sugar in a small bowl.

2.       Brush bread with olive oil and a sprinkle of kosher salt.

3.       Position oven rack a few inches below broil and preheat broiler. Align bread slices on a baking sheet. Broil first side until golden brown, about 1 minute, then flip bread slices and repeat.

4.        Spread cheese on toasted bread. Add a pinch of pepper, salt, and thyme to the strawberry mixture. Spoon the strawberry mixture over the cheese-topped bruschetta. Garnish with additional herbs. Drizzle lightly with balsamic.



·         1/4 cup freshly squeezed lemon juice

·         1/2 cup olive oil

·         Kosher salt and pepper

·         2 teaspoons of honey 

·         4 ounces spring greens

·         1/3 cup pine nuts, toasted

·         1 cup fresh fava beans, shelled, blanched, and peeled

·         4-6 radishes thinly sliced

·         6-8 stalks of roasted asparagus cut into 2-inch pieces

·         4 ounces soft goat cheese or feta



1.        In a small bowl, whisk together the lemon juice, olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and honey.


1.        Place the lettuce in a separate bowl and toss it with enough vinaigrette to just moisten it.

2.       Put the lettuce on a serving platter or bowl and arrange the rest of the ingredients on top.

3.       Drizzle with additional vinaigrette.



·         1 pie dough

·         1 tablespoon olive oil

·         2 cups mixed veggies

·         7 large eggs, lightly beaten

·         1 1/4 cups light cream

·         1 tablespoon chopped fresh parsley 

·         1/4 teaspoon ground nutmeg

·         1/4 teaspoon kosher salt

·         1/4 teaspoon pepper

·         3/4 cup grated white cheddar cheese

·         1/4 cup grated parmigiano-reggiano


1.        Preheat the oven to 350 degrees.

2.       Transfer the dough to a 9-inch pie plate and press it into shape.

3.       Place a sheet of parchment paper or foil into the pie shell and fill with pie weights, uncooked rice, or dried beans. Bake until the edges are very lightly golden, about 25 minutes. Remove the pie crust but keep the oven on. If edges start getting too brown, cover with a pie cover or foil.

4.      In a large bowl, combine the eggs, cream, herbs, nutmeg, salt, and pepper in a large bowl and lightly whisk.

5.       Sprinkle half of the cheddar and parmigiano-reggiano on the crust, followed by the veggies, and then the remaining cheese. Pour the egg mixture over the top and bake until set, about 35 minutes.


Etching glass is a beautiful way to personalize a tablescape. 

·         Glass Etching Cream 

·         Etching Stencil 

·         Foam Brush or Craft Paint Brush

·         Rubbing Alcohol

·         Glassware 

To create, prep the glass by wiping the surface clean with rubbing alcohol. Once dry, place stencil on the glass and brush etching cream over the area to be etched. Let sit for 10 minutes and rinse thoroughly with water to remove cream.

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