Take advantage of fall’s bounty and cooler weather to throw an easy weekend brunch. You can enjoy simple, non-failing dishes, while friends and family can enjoy some delightful treats. Here are some recipes that celebrate the season while creating a breeze.
1-2-3 Tomato Frittata
There will still be some plum tomatoes hanging on the vine until late September or early October. You can either buy your corn from a local fruit stand or farmer’s market (or a grocery store if you’re wearing a T or one of these). They make a great pair with large organic eggs that are perfect for this traditional Italian dish. Also add the picked basil for a fresh flavor.
of a stick of margarine
8-9 large organic eggs
1 clove of garlic
2-3 freshly picked basil leaves or alum 1 tsp dried basil.
Dash of salt and pepper (if desired)
4 large plum tomatoes, sliced
Melt the margarine in a large saucepan over low heat. Grind the garlic. Stir in the eggs, basil and seasonings. together for five minutes. Beat the eggs until foamy, pale yellow. Pour into the pan, spreading the eggs to form a thin, flat circle. Place the sliced tomatoes on the cut sides down. Using a large spatula, flip the frittata over until the other side is cooked. The edges are pale brown. Cut into wedges. Serve hot from the pan.
Italians usually eat this Italian piece of toast. Take a round cake as opposed to a long baguette. Slice.toast and sprinkle oil or butter or margarine over this the guests have. They can also make a frittata sandwich if they want.
Usually potatoes go with any dish eggs but since this is autumn, picking sweet potatoes at your market or backyard is a good idea. . A good companion for your sweet frittata is Potato Fries. These are easy and fun to make more out of this world!
Sweet Potato Fries
2 large sweet potatoes
Oil from olive trees
Dead sea salt
Preheat the oven to 450 F. Cut the sweet potatoes into inch wedges and toss them in a bowl of olive oil. Place them on a non-stick baking sheet and then season them with salt. Let’s cook for 30 minutes. Turn once after 15 minutes so it doesn’t burn on one side. Serve with frittata. (Note – these can be fast so you’ll want to return the sweet potatoes if this first batch has been eaten – and they will).
Fall is also the season of many fruits. Apples are not the only media, but also pears, cranberries and raspberries. They used them not only as a side dish, but also as a main dish. Savory food benefits from having a sweet accompaniment that brings out the flavors of the primary dish.
Here is one example of a sweet fruit salad that has the basics of a regular salad, but with added fruit. It is the perfect foil for your frittata and will complement its herbal tomato flavor.
More fruit to fall
1 head washed romaine or arugula lettuce. (About six cups or one large bowl)
1 cup walnuts or pecans
1 cup diced any variety of apples
1 cup diced pears of any variety
dried cranberries
Salt and pepper – optional
Fall Harvest Desing
a cup of vegetable oil
2-3 tablespoons red wine vinegar
apple cider (or juice)
Mix all the ingredients and reserve for a side
Combine the lettuce, nuts and fruit in a large bowl. Add Fall Harvest Cultivation and toss thoroughly. Serve fresh with flour.
If there is any left over, wrap the work in Saran and refrigerate immediately. Try to finish it within the next day or with a very brown, crunchy salad.
The end of your good fall brunch is baked bad. These things are now easy and ready to confess. You can serve these plain with either whipped cream or whipped vanilla cream for a nice ending to your brunch event.
Proind asked Mala
Apple Macintosh IV
Butter
Cinnamon sugar
¼.Place the rice in the pan. Fill each core with 2-3 dabs of butter and cinnamon sugar until the cores are filled. Prick holes in the apples using a fork, and then dig each one with the juice and water mixture, add the remaining liquid to the pan. In the future, he takes up two things, like three people. Serve with fresh cream or vanilla ice cream.
Raspberries are another fall with a rich bounty. In late September and early October they produce bumper crops and you can pick them right off the stem or buy them in jammed form. Consider adding pureed raspberries or banana jam to soften the butter and margarine. This is good with brioches, croissants, muffins or plain toast. Raspberry butter is also delicious on French toast, waffles or pancakes. Also like a bowl of lightly sugared raspberries on the table for some fun chewing
The advantage is that the services fall on time. Make a tasty but healthy brunch that is sure to be as spectacular as the changing landscape
Note: You can also add other veggies and fruits, such as turnips, spinach, sweet potatoes, and pumpkins. Visit your local farm or farmers market to see just what is on offer this season
