Summer Brunch

If you're looking to throw a delicious brunch this summer sure to please any palate, try this vegetarian menu. The main dish is a Spinach, Basil and Feta Fritatta; hearty enough for any appetite. It is accompanied by a Creamy Tomato Bisque and a fresh Arugula & Strawberry Salad. If you are growing a garden of your own you may be able to find many of these ingredients right in your own yard. See below for recipes for these three delicious dishes.

Spinach, Basil and Feta Fritatta  

A hearty whole wheat and oat crust filled with a savory combination of spinach, garlic, onion, parmesan and cheddar cheeses.Makes 6-8 servings.

Filling:
1 large onion, chopped
Garlic, minced

extra virgin olive oil
6 eggs
1 1/2 cups milk (or water or milk substitute)
1/2 cups feta cheese

8 Mushrooms, sliced
As much fresh spinach as you want or other garden greens
1/2 cups green onion, sliced thin

8-10 basil leaves sliced
Salt/Pepper to taste

Preparation

• Preheat oven to 350° F
• Prepare the filling: Heat olive oil in a pan over medium heat. Add the onions and mushroms, sprinkle with salt and pepper, and sauté until soft, about 10 minutes. 
• While those are cooking inn a large bowl, whisk together eggs and milk. 
• Add the remaining ingredients into the pan –  the spinach or other greens, green onions, basil. 
• Pour the eggs/milk mix into the pan and keep it on the burner for a few minutes before placing the pan into the oven
• Bake for about 10 minutes and then add the feta cheese to the top.

 

Creamy Tomato Bisque

Onion, carrots, celery, and garlic are simmered until soft and fragrant then blended with tomatoes and simmered with fresh parsley, thyme, and bay leaf. The soup is then blended and strained leaving a creamy tomato sauce that is simmered with heavy cream and salt. Served warm, with fresh ground pepper to taste. 

 Ingredients:

4 tablespoons unsalted butter

1 tablespoon minced bacon (about 1/2 ounce)

1 Spanish onion, chopped

1 carrot, chopped

1 stalk celery, chopped

4 cloves garlic, minced

5 tablespoons all-purpose flour

5 cups chicken broth, homemade or low-sodium canned

1 (28-ounce) can whole, peeled tomatoes (with liquid), roughly chopped

3 parsley sprigs

3 fresh thyme sprigs

1 bay leaf

1 cup heavy cream

1 3/4 teaspoon kosher salt

Freshly ground black pepper

Directions

1. Heat the butter in a large soup pot over medium-high heat. 
2. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. 
3. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. 
4. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.
5.  Stir in the flour and cook, stirring, for 3 minutes. 
6. Pour in the broth and tomatoes and bring to a boil while whisking constantly. 
7. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 30 minutes. 
8. Remove from the heat and allow to cool.
9. When the soup base is cool, remove and discard the herb bundle. 
10. Working in batches, transfer the mixture to a blender and puree until smooth. 
11. Using a sieve over a large bowl, strain the tomato puree. 
12. Return the puree to the pot and reheat over medium heat.
13. Whisk the heavy cream and salt into the soup and season with pepper to taste.

 

Arugula & Strawberry Salad

A rich source of iron and vitamins A and C, arugula is balanced here, with balsamic vinegar, walnuts shaved parmesan cheese and strawberries.

 

Ingredients

1/2 cup chopped walnuts

4 cups baby arugula, or torn arugula leaves

2 cups sliced strawberries, (about 10 ounces)

2 ounces Parmesan cheese, shaved and crumbled into small pieces (1/2 cup)

1/4 teaspoon freshly ground pepper

1/8 teaspoon salt

2 tablespoons aged balsamic vinegar, (see Ingredient note)

1 tablespoon extra-virgin olive oil

Preparation

1. Toast walnuts in a small dry skillet over medium-low heat, stirring frequently, until lightly browned and aromatic, 3 to 5 minutes. Transfer to a salad bowl; let cool for 5 minutes.
2. Add arugula, strawberries, Parmesan, pepper and salt. Sprinkle vinegar and oil over the salad; toss gently and serve at once.

Tips & Notes

Ingredient Note: Aged balsamic vinegar (12 years or older) is a treat, but not an economical one. If you don't want to spring for a $40 bottle, use regular balsamic. Alternatively, bring 1/2 cup regular balsamic vinegar to a boil over high heat in a small skillet. Cook until the vinegar begins to thicken and become syrupy, 2 to 3 minutes.

4 servings, 1 1/2 cups each                                                                                                                                                                                                                                                                                                                                                                                                                                             Total Time: 25 minutes