Kitchen: Spring Brunch Menu


The Perfect Spring Brunch Plate.

Californians are used to enjoying spring weather– breezy sunshine, an occasional drizzle– beginning in late February. So when Easter Sunday in Cambridge brings us a high of 50 degrees Fahrenheit and chilly winds, we have to make a little sunshine of our own.

Planning a spring brunch is so much fun because the menu items tend to be simpler. This year we served a swiss chard and mushroom quiche, whiskey-glazed cinnamon rolls, arugula salad with apples and gorgonzola, and herb-roasted new potatoes. We also served homemade ginger lemonade and cold-brew coffee (not pictured here). Throw some spring flowers in a mason jar and you’ve made the perfect spring celebration!


Swiss Chard and Mushroom Quiche

This quiche was so incredibly easy to make. I also threw in shallots! Find the recipe here.


Arugula Salad

I absolutely love Arugula– its peppery bite, crunchy texture, and ability to be paired with practically anything! Wondering what to do with this delightful vegetable? Check out the kitchn’s post! For this salad, you will need:

– Box of arugula

– 3 Fuji or Gala apples, thinly sliced

– Box of gorgonzola (or goat cheese)

– Olive oil, Balsamic vinegar, and salt & pepper to taste

Toss to your heart’s content!



3 thoughts on “Kitchen: Spring Brunch Menu

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