Show Mom some love this weekend with a fresh and easy brunch highlighted by new spring produce like green garlic, cherry tomatoes, baby Shiitake mushrooms, pea tendrils and chive blossoms. Serve up these seasonal favorites alongside a housemade spring vegetable gratin, Gruyère cheese bread toast and warm rhubarb galette tart topped with our signature almond-cherry topping while Mom sits back and relaxes with a glass of French Crémant sparkling wine. Enjoy!
Here are some recipe ideas for the week:
Chive Blossom Vinegar
This punchy vinegar is fantastic incorporated into salad dressings.
Beet Salad with Chive Blossom Vinaigrette
Tossed with a light, honey-kissed vinaigrette and freshly-roasted beets, this salad sings of springtime.
Cherry Tomato Salad with Chives and Lemon
This incredibly-fresh salad should be made right ahead of serving.
Scrambled Eggs with Green Garlic and Baby Shiitake Mushrooms
Earthy mushrooms and fragrant young garlic elevate farmstead eggs in this stunning scramble.
Asparagus with Salt and Pepper Whipped Cream
Topped with decadent cream, this simple side dish is just delicious.
Sautéed Baby Shiitake Mushrooms with Pea Vines and Garlic
This incredibly simple recipe boasts just the right amount of spice, courtesy of red pepper flakes and garlic.
Soy-Pickled Baby Shiitake Mushrooms
These delightful mushrooms made famous by Momofuku are a delightful addition to a stir-fry!
Rhubarb Galette Tart
Topped with our cherry-almond topping, this simple dessert is the perfect combination of tart and sweet.