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Caption: Mothers Day Brunch How to win at
Caption: She always says,
"you don't need to get anything," or
"you don't need to do anything," or
"having you is enough of a gift."
Caption: You know what?
Let's do something great anyway.
Let's say thank you with food.
Let's make brunch.
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Caption: Harissa Shakshuka with Crazy Feta + Sautéed Greens
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Caption: ¼ cup olive oil
½ cup Harissa
1 yellow onion, diced
1 red bell pepper, diced
5 cloves garlic, sliced
1 t ground cumin
1 T paprika
¼ t turmeric
1 28-ounce can whole peeled tomatoes, undrained
½ cup water
6 eggs
½ cup Crazy Feta
1 T chopped parsley
salt and pepper to taste
1 bunch rainbow chard
warm pitas, for serving
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Caption: Directions Heat oil in 12-inch skillet over medium-high heat. Add onions & pepper and cook, stirring occasionally, until soft, about 6 minutes. Add garlic, cumin & paprika, and cook, stirring frequently, until garlic is soft, about 2 minutes.
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Caption: Put tomatoes & their liquid into medium bowl & crush with your hands. Add crushed tomatoes & liquid to skillet along with harissa & a few tablespoons of water. Reduce heat & simmer, stirring occasionally, until thickened slightly, about 15 minutes.
Season with salt & pepper to taste.
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Caption: Crack eggs evenly over sauce. Sprinkle Crazy Feta over pan. Cook 4-7 minutes at 375 degrees, until eggs are just set.
While eggs are in the oven, sauté chard with olive oil, salt & pepper until just wilted. Remove shakshuka from the oven & sprinkle with parsley. Serve over chard with warm pita.
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Caption: Crazy Feta Tart with Asparagus, Microgreens & Tzatziki Drizzle
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Caption: 2 sheets puff pastry
1 cup Crazy Feta, softened
1 ½ t kosher salt
1 large egg, beaten
1 lemon, zested
1 T chopped parsley
1 T chopped chives
1 T chopped tarragon
1 pound asparagus, bottoms trimmed off
1 bundle fresh microgreens
½ cup Tzatziki, whisked w/ a little lemon juice & water
1 T olive oil
salt & pepper to taste
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Caption: Directions Preheat oven to 400 degrees. Line a baking sheet w/ parchment paper. Roll out puff pastry to baking sheet-sized rectangle. Transfer to baking sheet.
Combine Crazy Feta, egg & lemon zest, then fold in herbs. Spread over puff pastry, leaving a ¾-inch border. Score border of pastry w/ tip of paring knife.
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Caption: Toss asparagus w/ olive oil in a bowl. Lay out asparagus in a row across tart. Season with salt & pepper. Bake until border of tart is golden & puffed, about 25 minutes. Cool for 5-10 minutes.
Whisk tzatziki with ½ cup water until thinned. Top tart with microgreens & tzatziki. Cut with serrated knife & serve.
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Caption: Shareable food is the best kind of food. (Just add mimosas.)
Caption: And make sure you do the dishes.
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Caption: Created by Cava Grill @cavagrill