The flavors of spring continue to delight, this week in a produce-packed brunch featuring a luscious German-style oven pancake topped with our mixed berry preserves and crème fraîche, maple-spiced breakfast sausage and a farm-fresh egg and vegetable frittata. Accented by a sparkling Prosecco, moist cinnamon raisin bread and colorful produce including Romanesco cauliflower, California Gold nugget mandarins and purple potatoes, this breakfast is fit for a leisurely gathering.
Here are a few recipe ideas for the week:
German-Style Oven Pancake
This puffy, light pancake is fit for a crowd—top with our mixed berry preserves and a generous dollop of crème fraîche.
Spring Vegetable Frittata
Packed with purple potatoes, sweet mini peppers, leeks and spinach, this easy frittata boasts incredibly-fresh flavor.
Roasted Romanesco Cauliflower
So simple, so stunning: Use this basic roasting method as a jumping off point for enjoying this crunchy, mellow vegetable.
Honey-Kissed Baby Turnips & Greens
The real star of this simple side are the tender greens!