Spring is the perfect time for a lively brunch with friends and family. Light dishes packed with bright flavors can be paired with refreshing cocktails to make a delicious menu. With a few key ingredients, putting together a brunch can be easy.
Start off with marinated olives – savory little bites of wow that few guests will be able to resist. Lindsay Olives offers a broad variety of olives, so you can experiment with different flavors.
As a main dish, serve up an elegant frittata. A frittata is a firm Italian omelet that can be served warm or at room temperature. Mixing herbs into the eggs makes every bite taste like spring. If finding and storing fresh herbs is a challenge, try Gourmet Garden squeezable herbs and spices, which are ready to use for up to three months and can be found in the fresh produce section of most grocery stores.
Simple drinks that complement the food flavors are a must. Ready-to-serve margaritas like Jose Cuervo Golden Margarita are a convenient way to entertain with style. They can also serve as a great base for creating delicious new cocktails simply by adding fresh ingredients.
These easy recipes can be made ahead of time, so all you have to do on brunch day is sit back with friends and enjoy.
The Study of Brunch
-Herbs and spices are a good source of antioxidants.
-Italian seasonings are usually a mixture of herbs like basil, thyme, parsley, oregano and rosemary.
-Gourmet Garden squeezable herbs and spices have no additives or preservatives.
-For more recipes, visit www.gourmetgarden.com.
-The Bloody Mary used to be made with vodka, but today can be made with gin, rum or even tequila.
-Sangria is a Spanish punch traditionally made with wine and fruit. Jose Cuervo Golden Margarita gives sangria a whole new twist with its blend of rich, orange Grand Marnier and premium Jose Cuervo Gold Tequila.
-Whenever you’re enjoying cocktails, please remember to drink responsibly.
-Find out more about easy entertaining with restaurant quality margaritas at www.cuervo.com.
-Black ripe olives are milder in flavor than their cousins, the Spanish green and the Greek Kalamata.
-Olives have between 4 and 7 calories each, depending on the size.
-Flavorful olives pair well with robust wines.
-Find a handy “Olives 101” chart at www.lindsayolives.com to help pick just the right ones.
“Brunch is cheerful, sociable and inciting. It puts you in a good temper, it makes you satisfied with yourself and your fellow beings; it sweeps away the worries and cobwebs of the week.”
– Guy Beringer, Hunter’s Weekly, 1895
1 bottle Jose Cuervo’s
1/3 cup Jose Cuervo Clásico
3 cups tomato juice
2 teaspoons Worcestershire
2 teaspoons hot sauce
1 teaspoon fresh ground
1 tablespoon prepared
Garnish: 4 celery sticks and
4 large cooked shrimp
Combine all ingredients in a large pitcher and stir. Pour into large highball glasses filled with ice, and garnish.
Mediterranean White Bean Salad
1 tablespoon extra virgin
2 cans (15 ounces) cannellini
beans, rinsed and drained
1/3 cup Lindsay Kalamata Pitted
Olives, coarsely chopped
1/2 teaspoon Gourmet Garden
1 tablespoon Gourmet Garden
1 tablespoon lemon juice
Heat oil in medium-sized sauté pan over medium-low heat. Add beans and olives to pan, followed by garlic and oregano. Mix well and remove from heat immediately. Toss with lemon juice and serve warm or at room temperature.
Tomato Olive Frittata
Serves 4 to 6
6 large eggs
1 tablespoon flour
1/2 teaspoon ground black pepper
1 1/2 teaspoons Gourmet Garden
2 cups shredded Fontina, cheddar
or Monterrey Jack cheese
1 can (3.8 ounces) Lindsay Sliced
Ripe Olives, drained
1/2 cup thinly sliced green onion
1/2 cup chopped, seeded fresh
1/3 cup thin strips Canadian bacon
or lean ham
Preheat oven to 350°F. In medium bowl, whisk one egg with flour until blended. Whisk in 5 eggs, pepper and Italian seasoning. Stir in remaining ingredients. Spread in oiled 11×7-inch baking pan or dish. Bake 22 to 24 minutes until golden and set. Slice and serve.
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