Spring Brunch Recipes

Spring Brunch Recipes

Happy second day of spring! I don’t know where you live, but it’s been absolutely gorgeous around here lately so I’m going to brag about it a little bit. The sun is shining, colorful vegetables are showing up at the markets, and mint (a.k.a the only thing my black thumb can “grow”), is spreading like a weed in our yard.

I’m not sure what our Easter brunch plans are yet, but I’m already looking forward to the weekend. If you’re starting to plan your holiday meal, here are a some of my favorite fresh & bright brunch recipe ideas to get you started!

pictured above: Avocado Almondaise Tartines
Mini Spinach & Sundried Tomato Frittatas / Spring Root & Watercress Salad

Spring Brunch Recipes

pictured above: Matcha Mint Iced Tea / Ginger Kombucha St. Germain Cocktails

Spring Brunch Recipes

pictured above: Spring Onion Frittata
Curried Avocado Chickpea Salad Sliders / Strawberry Vegan Waffles

Carrot & Tomato Tagliatelle

Carrot & Tomato Tagliatelle

First things first – if you’ve had trouble using our site in the past few days, everything is fixed now! The recipe index works again, and so does the contact page… so if you’re still there – THANK YOU for bearing with us!!

Technical issues aside, the book countdown continues – it’s out in just 10 days! This is one of our favorite dinner recipes in the book, but I’m not only sharing the recipe – you can also order the ingredients conveniently pre-measured and delivered to you from The Purple Carrot! This recipe (adapted to be completely vegan) will go out in their boxes starting March 27th… cool huh? Order it now using the code LEMONS25 for $25 off your first box!

What’s the Purple Carrot, you ask? It’s an entirely vegan meal delivery service. They deliver pre-measured ingredients that are responsibly sourced, often organic, and always non-GMO. The recipes (except this one) are created by Mark Bittman… plant-based cooking super star and author of so many of my favorite cookbooks – VB6, How to Cook Everything Vegetarian, and The Food Matters Cookbook, to name a few.

Carrot & Tomato Linguine

This recipe was inspired by a reader who wrote me (about a year ago!) and said that she thought that this recipe for Many-Veggie Vegetable Soup – with its sweet stewed carrots, tomatoes and other “many” vegetables – would make a delicious rich pasta primavera sauce. Soon after that, I tried it and we loved it so much that it made it into the book. So thanks, Rachel, here it is, hope it was worth the wait!!

Carrot & Tomato Linguine Order this meal from The Purple Carrot and use the code LEMONS25 to get $25 off your first box!

The Prettiest Spring Veggie Party Platter

The Prettiest Spring Veggie Party Platter

Is it just me or has spring come early this year? Last weekend, I loaded up on the prettiest brightly colored vegetables to put together a gorgeous yet easy wine party spread.

Two things always intimidate me about putting together party food: 1: Spending tons of time (and tons of money) putting together a guest-worthy spread, and 2: Picking out great wine. So today I have some tips for both…

The Prettiest Spring Veggie Party Platter

Let’s start with the wine (always my favorite place to start). We’ve partnered with WineSimple, which is my new favorite way to choose wine because they choose it for you! You start by filling out a fun little quiz and then they send you three bottles of wine that fit your specific taste. The questions are things like: “How do you like your coffee? Which ice cream flavors taste best?” and “Do you like olives?”

I was so excited to try the wines that were chosen for me – I was skeptical, but the wines they sent were SPOT ON. I liked that they sent varieties that I’d never heard of, yet I loved them all (this Domaine de Figueirasse rose is so perfect for spring). The wines are well priced and sourced from high quality boutique wineries that I wouldn’t have otherwise known about.  If you’re like me, the girl who stands in the liquor store choosing wines based on the “cuteness” of their labels, you should give WineSimple a go.

The Prettiest Spring Veggie Party Platter

For this (healthier!) appetizer platter, I started where I often do: at the farmers market. I chose the produce that caught my eye that day, which was a variety of colorful carrots, radishes (especially watermelon radishes, they’re so pretty!), and green cauliflower.

I made two simple veggie dips – spinach hempseed pesto and a white bean dill dip. Both are rich, yet fresh… perfect for crisp spring vegetables and wine. Make them in advance and store them in the fridge until you’re ready to serve.

When it comes to cheese, I like to keep it simple by choosing just two – one soft cheese like brie, and one hard cheese like white cheddar or manchego.

The Prettiest Spring Veggie Party Platter

I finished my platter with some extra sweet and savory (store-bought) snacks – my favorite items include tamari roasted almonds, dried cranberries, slices of whole wheat pita, and a splurge on some fancy crackers (pictured at the top of this post: salty date and almond Raincoast Crisps).

The Prettiest Spring Veggie Party Platter

To get your wine party started, WineSimple is offering a 20% discount to Love & Lemons readers! Use the code LLVIP20 at checkout! Unlike other clubs, you can get your wines sent as often as you want with no specific monthly or year commitment. I hope you love it as much as I do – cheers!

Minty Green Shamrock Shake Smoothies

Minty Green Shamrock Shake Smoothies

When I was younger, I so badly wanted to like shamrock shakes. I loved milkshakes and I love color-themed holidays, but every single year I’d try one and every single year I’d be so disappointed.

I decided it was time to make a really good (and healthy) shamrock shake. This is a creamy milkshake-like smoothie that’s naturally green, made with fresh mint and spinach. The mint adds a lovely fresh flavor, and the spinach taste is undetectable…

Minty Green Shamrock Shake Smoothies Minty Green Shamrock Shake Smoothies

Even though this smoothie looks incredibly healthy (and it is!), what I love most about it is its creaminess. Its milkshake-like texture comes from a frozen banana, a few tablespoons of almond butter, and a scant cup of almond milk. It’s especially thick and delicious if you make it with Almond Breeze’s new Almondmilk Cashewmilk. There’s just something about cashews that makes for very tasty milk-like milk.

This recipe makes one pretty big smoothie – share it for breakfast or double this recipe if your significant other loves smoothies as much as mine does.

Minty Green Shamrock Shake Smoothies Minty Green Shamrock Shake Smoothies

Love & Lemons Tote Bag GIVEAWAY

Love & Lemons Tote Bag Giveaway

And the countdown continues… in 3 short weeks, our cookbook comes out! To celebrate, the gifts are getting better! We made these ultra durable lemony tote bags. Don’t you want to take one of these cuties to the farmers market?

With the pre-order of a book, enter the giveaway and 35 lucky readers will win one. Winners will be selected at random and you have until Sunday the 13th to fill out this form to enter.

Love & Lemons Tote Bag Giveaway

First, pre-order the book from any of these retailers:
USA: Amazon / Barnes & Noble / Books-a-Million / Google Play
iBooks / IndieBound / KindleKobo / Nook
Canada: Amazon / Indigo

Second, fill out THIS FORM with your receipt and address info to enter. 35 winners will be chosen at random. And yes, if you have already pre-ordered your book, you are still free to enter! No purchase (aside from the book pre-order) necessary, open to U.S. and Canadian residents (excluding Quebec), 1 entry per household.

cookbook-1

Special thanks to Trina Bentley of Make & Matter for designing the book cover and the adorable logo on the totes :)