Brunch

Blue-Barb Jam

Coconut Doughnuts

Goat Cheese and Eggs in Bacon Baskets

Lemon Berry Mascarpone Sweet Rolls

Whole Grain and Poppy French Toast with Stewed Sour Cherries

Date and Walnut Zucchini Loaf

Blueberry Biscuits

Swiss Chard and Egg Casserole

Nutella Pastry Pockets

Vegetarian Pot Pies with Feta Scallion Biscuits

Blueberry Brie Galette

Blueberry Breakfast Pies with Lemon Cream Cheese Dip

Pomegranate Salad

Asparagus and Balsamic Glazed Onion Frittata

Grilled Fontina and Blackberry Basil Smash Sandwiches

Pecan-Toffee Pound Cakes with Praline Creme Anglaise

Nectarine, Mascarpone and Gingersnap Tart

Eggs in Purgatory with Artichoke Hearts, Potatoes and Capers

Raw Raspberry and Vanilla Chia Pudding

Green Garlic, Chive and Cheese Souffles with Roasted Asparagus

Cabbage Orange Salad

Cherry Clafoutis

Brown Butter and Pecan Pancakes

Baked Pumpkin Donuts

Spring Quiche, with Butternut Squash, Peas and Feta