The flavors of spring continue to delight, this week in a produce-packed brunch featuring organic breakfast sausage, eggy Challah bread and farm-fresh eggs to fry, poach or scramble as you please. Accented by Honeycrisp apple chips, Chai spice nut butter and our signature apple butter, plus an Austrian Alpine-style cheese and colorful produce including golden beets, purple sprouting broccoli, Mache greens and the first of the spring rhubarb, this breakfast is fit for the season—enjoy!
Here are a few recipe ideas for the week:
Spring Leek & Sausage Egg Scramble
Also punched up with bright spring onions, these scrambled eggs are divine.
Carrot and Apple Slaw with Poppy Seed Dressing
This refreshing, brightly-colored slaw is a snap to do-ahead.
Roasted Beets with Raspberry Vinegar
Kissed with notes of raspberry and orange, these beets are truly fantastic!
This sweet-and-savory spread would be delicious on toasted crostini with this week’s Alpine cheese; or, add it to your morning oatmeal for an unexpected touch!
Apple Bread Pudding
This delightful bread pudding is equally good at brunch as it is for dessert!
A true classic, this beautiful dessert is lovely topped with crème fraîche.