menu monday: a sunday brunch menu

Lately I’ve been making super simple meals. Like ground beef + Rao’s Arabriata sauce + spaghetti squash kind of simple. So I don’t have much to share in terms of new recipes I’ve found or menu planning.

But we have been entertaining at home a fair bit so I will continue to share these menus (like last week’s Whole30 approved BBQ menu). This past weekend a good friend of Greg’s and mine from San Francisco was in town for work and came over for Sunday Brunch.

Of course I took no photos, but we had a great meal. This one is not Whole30 friendly (though the frittata and fruit salad are), but it’s dairy free and gluten free if you’re feeding anyone who prefers not to eat either.

Tomato, Arugula, and Bacon Frittata. This frittata is a little fancier than your usual baked egg dish because it has a sweet potato crust. It is really tasty, but I found I had to cook it for a good twenty minutes longer than the recipe called for in order to have non-liquidy eggs. I made the crust and the contents ahead of time and as our guest arrived I combined them and popped in the oven.

Rhubarb Raspberry Crisp. This is most definitely dessert and not a healthy food item, but it’s delicious. I recently got on the rhubarb bandwagon and I can’t believe I’ve been missing out on something so delicious. In terms of timing, I popped these in the oven ten minutes after the eggs started. My original idea was to have these finish baking as they eggs were done sitting for ten minutes, but since the eggs took longer it didn’t quite work as planned.

Fruit Salad. I used cantaloupe, blackberries, and nectarines. These fruits were on sale, which typically means they are in season, and I figured they’d be the most flavorful. Fruit salad is one of the few cases where the cheapest options might just make the best product.

Mimosas. Because it’s Sunday brunch. There are so, so many ways you can serve mimosas. We went classic with orange juice and bubbles. Had I had a little extra time, I would have gotten fresh grapefruit juice or maybe extra berries.

It’s so much easier to have people over right now and not work around nap time in a restaurant. I have a feeling we’ll be hosting more than a few brunches this summer. Have any good recipes to share?

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