It is with great joy and excitement that I share this Easter Brunch menu with you! A few weeks ago Jessi from Jessi’s Kitchen sent me a text message asking me if I wanted to help her with this project. My immediate answer was yes!!
We quickly planned this menu and got to work. I am so happy with the final project. You will find a variety of recipes to please everyone at your Easter Brunch. There are a couple of dishes that are more on the breakfast side and a few that are more on the lunch/dinner side. And of course, we have included the perfect drink for any brunch!
Jessi and I hope you enjoy these dishes as much as we do! Happy Easter!
Blueberry Baked French Toast
Yields: 12 servings Prep: 20 min Cook: 1 hr
- 1 loaf day old grain-free sandwich bread diced into one inch cubes
- 8 eggs
- 1 can coconut milk (lite or full fat)
- 1 cup coconut sugar
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp sea salt
- coconut oil/ghee for greasing
- 1 pint blueberries
- Preheat the oven to 350 degrees.
- Lay out the cubes of bread on two baking sheets. Place in oven to toast for 8-10 min, until lightly golden brown on the bottom and beginning to harden.
- While the bread cubes toast grease a 13×9 baking dish with coconut oil or ghee. Next in a large mixing bowl or blender combine the remaining ingredients, except for the blueberries, until well incorporated.
- Once the bread has finished toasting spread out the bread in an even layer in the baking dish. Top with the blueberries. Lastly pour the egg mixture over the bread and blueberries and lightly press the bread cubes down.
- Place in the oven for 50-60 minutes until the egg mixture has cooked through, and is slightly firm to touch. The bread cubes on top will be golden brown.
- Serve with maple syrup.
Roasted Spring Vegetable Frittata
Yields: 8 servings Prep: 15 min Cook: 50 min
- 1 and 1/2 cup asparagus diced into 1-inch pieces (about half a bunch)
- 1 bunch radishes diced into quarters (about 8 radishes)
- 1 to 2 tbsp bacon grease, lard, butter, coconut oil, or ghee
- 1 tbsp garlic olive oil (sub 1 diced garlic clove and 1 tbsp oil)
- 10 eggs
- 1/3 cup milk of choice or water
- 1 tsp sea salt
- 1/2 tsp pepper
- fresh herbs (basil, chives, or parsley)
- Preheat the oven to 400 degrees.
- In a 9-in pie dish add the radishes and asparagus. Coat them in your cooking fat of choice and the garlic olive oil (if using fresh garlic add in last 5 minutes of cooking). Make sure to grease the sides of the pie dish as well.
- Place the vegetables in the oven to roast for 15 to 20 minutes, until beginning to brown and softened. Stir halfway through cooking time.
- While the vegetables cook whisk together the remaining ingredients, except for the fresh herbs.
- Once the vegetables are finished roasting, remove the dish from the oven and immediately pour in the egg mixture.
- Place the pie dish back in the oven and reduce the temperature to 350 degrees. Cook until the top is firm and beginning to brown on the edges, about 25-30 minutes.
- Remove from the oven and allow to cool for 5 minutes before slicing and serving. Serve with fresh herbs on top.
Field Green Salad with Roasted Asparagus, Toasted Almonds and a Lemon Vinaigrette
Recipe and Photo by Jessi’s Kitchen: Recipe Here.
Roasted Leg of Lamb with Blackberry Chutney
Recipe and Photo by Jessi’s Kitchen: Recipe here.
Potato and Sausage Hash
Recipe and Photo by Jessi’s Kitchen: Recipe Here.
Yields: 4 servings Prep: 5 min
- 1 750mL sparkling water bottle, chilled
- 1 large orange juiced
- 3 strawberries quartered
Divide the orange juice and strawberries evenly between 4 glasses. Top with sparkling water. Serve immediately.
Recipe and Picture by Jessi’s Kitchen: Recipe here.
There are so many fun ways to celebrate St. Patrick’s Day with food. Just to name a few – there’s green smoothies, green gummies, or even naturally green cookies!
This year I decided to celebrate with a traditional Irish dish – Shepherd’s Pie. This is one of our favorite weeknight dishes. I started making it right after Ryan and I got married. Since then this dish has evolved quite a lot.
As far as herbs and seasonings go, I have decided I like the below the best. For the meat, lamb is traditional, but I mostly use grass-fed beef and occasionally venison. For this recipe I went with the traditional white potato, but it can be made with any type of sweet potato (I have used Garnet, Hannah, and Japanese sweet potatoes).
So celebrate your St. Patty’s day with all kinds of green food and end it with this comforting and traditional Shepherd’s Pie!
Prep: 30-40 min Cook: 25 min Serves: 8-9
- 2 pounds ground lamb, grass-fed beef, or venison
- 6 diced celery stalks
- 5 diced carrots
- 2 zucchinis or yellow squashes diced slightly bigger than the carrots and celery
- 2 tbsp bacon grease or coconut oil, melted
- 1 tbsp garlic olive oil or 1 diced garlic clove and 1 tbsp oil
- 2 tsp dried thyme
- 1/4 cup fresh sage
- 2 tsp sea salt
- 1 tsp black pepper
- 1/2 tsp white pepper (sub more black pepper)
- 1 tsp dried rosemary
- 5 cups chopped potatoes (2.5 to 3 pounds) sub: any variety sweet potato
- 1/4 cup ghee, butter, or coconut oil
- 1 tsp sea salt
- 3 eggs (for AIP sub 1/2 to 1 cup coconut milk – add enough until creamy)
1.Preheat the oven to 400 degrees.
2. In a large 13×9 casserole dish add the 2 tbsp of melted bacon grease or oil. Add the diced carrots, celery and zuchinni/squash to the dish and toss in the grease/oil. Sprinkle with a pinch of sea salt. Place the veggies in the oven to roast and soften. Stir occasionally.
3. While the veggies are in the oven – in a large pot add the chopped potatoes, a pinch of sea salt, and enough water to cover – bring to a boil, and cook until easily pierced with a knife/fork. Peel or no peel is fine.
4. While the veggies and potatoes cook – In a large saute pan add 1 tbsp garlic olive oil or coconut oil over medium heat. Once it has come to temperature add the meat and garlic clove if using. While the meat browns, mix in all of the spices, reserving the fresh sage for the very end.
5. Cook the meat through, and then carefully drain of some of the liquid – but not all as the liquid will keep the pie moist. Once lightly drained, add the fresh sage.
6. Once the potatoes are soft, drain the liquid. Add them back to the pot, mash them and then mix in the ghee/oil, eggs (or milk) and sea salt. The consistency should be really smooth with no lumps.
7. Once the veggies are softened, remove from the oven. Add the meat mixture to the veggies, and mix well. Flatten the top of the mixture with a spatula/back of a spoon. Now spread the potato mixture over the top evenly.
8. Place in the 400 degree oven for 20 to 25 minutes, until lightly browned on top.
9. Remove from oven, carefully slice out pieces and let it cool for 4-5 minutes. It’s hot!
This makes great leftovers – just store in the fridge and reheat in the oven or microwave.