Mimosa Fruit Salad
A splash of prosecco and a little orange juice transform a fresh fruit salad into the perfect brunch dish. To make ahead, prepare the fruit as directed, but don't combine with the mimosa dressing until just before serving so the bubbly maintains its fizz.
Spinach-Strawberry Salad with Feta & Walnuts
Sweet strawberries, salty feta and crunchy walnuts jazz up a simple spinach salad. The balsamic vinaigrette is incredibly easy; fresh shallots add more zip than you'll find in any commercial dressing.
Low-Carb Blueberry Cobbler
Old-fashioned desserts like blueberry cobbler never go out of style, but this updated version has significantly fewer grams of sugar than traditional recipes. To cut carbs, gluten-free grains replace wheat flour in the biscuit topping.
Blackberry Buttermilk Scones
Whether pronounced SKON to rhyme with "gone" or with a long O to rhyme with "cone," this is the everyday breakfast fare of rural Ireland. The old recipes, like this one, are unfussy. You don't see a lot of farmers grating frozen butter or chilling their mixing bowls. But variations, such as brown bread scones, oatmeal scones and even fried potato scones, abound. It's hard to beat this version made with fresh blackberries and tangy buttermilk.
Vegetarian Collard Greens with Shiitake Mushrooms
Collards are related to cabbage and have sturdy, thick leaves that hold up well to cooking. They pair well with strong flavors such as garlic, cayenne, and ham or bacon. This vegetarian take on traditional collard greens gets a boost of savory flavor from shiitake mushrooms.