Strawberry Walnut Vegetable Salad serves crunchy walnuts and sweet strawberries tossed with freshly blanched Brussels Sprouts and asparagus spears. A light honey basil balsamic dressing ties these healthy ingredients together for one fantastic light lunch or dinner!
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Blueberry Pear Goat Cheese Tart. Take flaky phyllo dough and tops it with tangy goat cheese, sweet blueberries and pear slices. Drizzle it with honey to create a delicious brunch treat!
It’s day 3 of #BrunchWeek! Thanks for joining us!
As the weather warms, my thoughts turn toward eating more fruit. Soon I can pick mulberries. raspberries, strawberries and blueberries aren’t far behind.
Who can wait? Fortunately many fruits are available year round. You can find just about anything you like either as fresh, frozen or canned.
For this recipe I did a combination of canned pears, fresh blueberries and blueberry goat cheese. You can use plain goat cheese and add blueberry jam instead.
Remember to brush the exposed puff pastry crust edges with egg wash for crispy, not burnt crust!
When you make a Blueberry Pear Goat Cheese Tart at home, you not only get to choose the size of the pieces…you get first bite!
Drizzled with honey is the way to go. You can switch it up by using hot honey or buckwheat honey for a different taste.
Don’t forget to scroll down for our group’s links to more great brunch ideas!
Pesto Chicken Salad Cups bake creamy pesto chicken inside flaky biscuits. A great light choice for brunch!
It’s day two of #BrunchWeek! Don’t forget to scroll down and see all the great brunch ideas from our brunch loving group of bloggers!
Today’s recipe is my Pesto Chicken Salad Cups.
Making these treats is easy to do.
Start with the chicken salad. I keep it simple. Five little ingredients; cooked chicken, pesto, mayonnaise, roasted red peppers and spinach.
Next, press large biscuit dough into light greased muffin tins. Flatten and gently stretch the dough large enough to fill the bottom and come up on the sides. It doesn’t need to be perfect. The dough will bake around the filling.
Bake at 350 degrees for 14 to 16 minutes until crust is browned and firm, not soggy. You can use a fork to gently lift the biscuit cup by an edge to get a peek.
When the biscuits are done you can see the flaky layers when cut! So good!
Lentil Curry and Rice Soup blends the spices of curry into an inviting soup. Make this vegetarian offer as a lunch, brunch or main meal.
Day one of #BrunchWeek is here! Our brunch loving group of bloggers have 3 days of fun recipes planned for your next get together. Mother’s Day, bridal showers, graduation or any special occasion benefits from a tasty brunch setting.
I always grab a bit of breakfast and lunch items, Gotta try them all!
Today I’m sending soup to the brunch menu. Easy Lentil Curry and Rice Soup is light and goes well with just about any dish.
Don’t forget to scroll down and check out all the fun brunch ideas from our group Continue reading
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