Sunday’s… sleeping in, lazy days, newspaper sprawled across the table. And brunch. This is what I always hope for my Sunday’s. Of course it’s rarely that easy. But brunch can be easy. At least this brunch. A few roasted potatoes and a quick and delicious Herb and Goat Cheese Frittata for two.
Ahhhhh so much citrus, so little time! The markets are full of wonderful varieties of grapefruits and oranges right now. And I’m sure many of you buy those super easy to peel little clementine mandarin’s this time of year. My daughter and I love them and we get them by the bag full from one of my favorite growers at our local Farmers Market, Arnett Farms.
What’s a girl to do with an over abundance of farm fresh eggs? These mini Frittatas would be perfect for a Sunday brunch and a fun thing for kids to help make. Or how about for breakfast on the go? Prepare the ingredients the night before and make a batch for the family to grab on their way out the door to school or work.
One of my favorite parks to play in when I was growing up had once been a ranch and had a few persimmon trees growing on the property. We would just pick them right off the trees when we were playing there. They are fabulous fresh, but caramelized? So delicious! (Of course, what isn’t delicious caramelized?) I recently picked up some beautiful Fuyu persimmons from Arnett Farms (one of my favorite stands at the Calabasas farmers market, just north of Los Angeles) for a delicious caramelized persimmon oatmeal breakfast.
These cranberry scones are a favorite around here during the holiday season. I occasionally make them at other times of the year (since my daughter loves these more then anything else I make!) but you usually won’t find them on my kitchen table until Thanksgiving and Christmas. It makes them a bit more special and by doing so, I’ve also created a little family tradition. (Mostly me getting up early to make them and everyone else eating them when they get up!)
Citrus is everywhere right now, so this is the perfect time to pick up some blood oranges. Don’t be put off by the name… an orange by any other name is still an orange. Only these glisten red when sliced into, and most varieties are a bit sweeter than regular oranges. They are very succulent and sweet, so they are a great orange for juicing and making preserves.
Make the most of the end of season peaches you’ll still find at your farmers market. There are so many great dishes to create, like my favorite Peach Crisp. But here’s a delicious breakfast/snack/dessert you could make in no time.