Content tagged with “Brunch” (Page 7)
Chard & Feta Tart
Fragrant lemon zest, briny olives and salty feta balance the bitterness of the dark leafy greens in this Greek-inspired...
Other berries or combinations of berries, such as blueberries, blackberries or gooseberries, are also excellent in this...
Yogurt replaces most of the whipped cream of a traditional fool, and rosewater imparts a delicate hint of fragrance.
Instead of cantaloupe, you may also use Persian, Crenshaw or casaba melon in this refreshing ginger-infused soup.
Iced Cucumber-Lemon Soup
You can substitute dill, cilantro or basil for the mint in this refreshing cucumber-lemon soup. An easy way to make...
Orange zest and crystallized ginger add balance to this tangy rhubarb jam.
Draining yogurt yields a pudding-like texture. Stirring in a lemon-infused blueberry compote adds tons of flavor—and...
Creamy Date Porridge
Dates, oats and dark brown sugar turn into a decadent breakfast treat in this creamy porridge.
Au Gratin Potatoes
We use flour-thickened low-fat milk combined with a modest amount of tangy sharp Cheddar to make a creamy cheese sauce...
Malted Banana Smoothie
Take a trip to the malt shop with this healthy smoothie recipe that's a twist on an old favorite.
Dutch Apple Bread
Here we replaced butter and whole eggs with canola oil and egg whites, substituted buttermilk (or yogurt) for sour...
Cranberry sauce isn't just for turkey dinner; here it's stirred into slightly thickened vanilla yogurt for a...
Tangy cranberry sauce and tart Granny Smith apples are topped with a walnut topping in this simple crisp.
Choose the reddest rhubarb stalks you can find for this fool.