Bonnie Taste of the Garden: Brunch

Flavorful Dishes from Fresh Ingredients

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A TASTE OF THE GARDEN: BRUNCH

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“When you think of brunch, the garden should be top of mind. You’ll find some of the most flavorful ingredients ripe for the choosing when you turn to the garden for your recipes.”

-P. Allen SmithTV Host, Author & Lifestyle Expert

> TABLE OF CONTENTS <

Melon Balls 3 Ways8

Set a Garden-Fresh Table

2

Savory Oven Hash Trio

5

eMagazine/eCatalog published by Hortus Ltd./ A P. Allen Smith Company. Content, images and videos are designed, produced and owned by Hortus.

Mini Pancakes 11

3 Easy Omelets14

One-Dish Wonders

17

Sweet & Savory: Infused Butters

10

Photos by Karen E. Segrave

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SET A GARDEN-FRESH TABLE

The garden inspired the menu for all the recipes found in this book, so it only seems natural for it to influence the setting and table as well. Brightly colored plates, mason jars (used for glasses), and linens echo the vivid blooms of the garden to create a table that’s as naturally beautiful as its surroundings. What’s more, manyof the items were gathered from around the garden and the house—saving both time and money. Read on for tips to recreate this colorful beau-ty-meets-bounty look.

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Temperature: The ideal growing temperature is 80s during the day and 60s at night. When temperatures are higher, plants may struggle to set fruit. Cooler temperatures affect the plant’s ability to fully develop its flavor com-pounds. It’s best to choose varieties suited to your gardening zone.

GROWING CONDITIONS FOR FLAVOR

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4 TRICKS FOR A BEAUTIFUL, BOUNTIFUL TABLE

Quick Idea: Keep bugs at bay by lighting a few citronella candles and placing them on the table and along the garden’s pathway.

TIP

Plant Small Flower & Herb GardensPlant your favorite fragrant herbs (we used mint, chocolate mint, sweet basil, and fern-leaf dill) in a galvanized container. Be sure to drill drainage holes in the bottom of the con-tainer before adding potting soil and herbs. For a touch of warm color, plant flowering plants in small terracotta pots. We planted a mix of petunias and lantana. Place a pot at each place setting or group them around the centerpiece. For a thoughtful favor, give each guest one to take home to grow in his or her own garden. Limit water prior to the party to prevent the containers from leaking onto the table.

For a simplified version of the galvanized planter, place small pots of previously planted herbs inside a bin and allow their leaves to spill over the edges.

Use Your Veggies WiselyPlace your just-harvested fruit or vegetables on the table for a unique-to-you, no-cost addition to the décor. Depending on the season, harvest melons or large gourds for use in the décor; you can even try hollowing them out to hold flowers or use sliced pieces in a vase arrangement.

Add Bright TablewareUse colorful plates, serving pieces, and linens to accentuate the colors of the garden. Here, a mix of green and purple plates is a refreshing dose of cool color, while casual, striped linens add to the everyday, laid-back feel of the gathering.

Consider Repurposed ItemsAmethyst-hued mason jars are given a new life as drinking glasses for the low-key brunch. Whether for use as glasses, vases, or simply as décor, look around your home and find items that can be repurposed for a specific func-tion at the table or be used to add color to the overall look.

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SAVORY OVEN HASH TRIO

Sweet Potato Hash

Reinvent a breakfast classic with three different takes on the tried-and-true hash recipe. Fresh-from-the-garden herbs and vegetables add a burst of flavor to each of these renditions.

Southwestern Hash


Sweet Potato Hash

Herb-Infused Hash

Southwestern Hash

SWEET POTATO HASH:serves 6

INGREDIENTS1 large sweet potato, peeled and sliced ¼-inch thick

1 large Yukon Gold potato, sliced ¼-inch thick (do not peel)6 small red skinned potatoes, unpeeled and sliced ¼” thick (do not peel)

1 medium onion, peeled and cut into ¼-inch slices

1 cup diced raw pancetta (you may substitute bacon)2 teaspoons dried mixed herbs, such as rosemary, marjoram, and thyme

Dash of garlic powder

4 tablespoons olive oil

Worcestershire sauce or ketchup

PREPARATIONPreheat oven to 400 °F. In a large bowl, combine the potatoes, onions, pancetta. In a smaller bowl, mix together the herbs, garlic powder, and olive oil. Pour this mixture over the potato mixture and toss together until covered. Divide the mixture evenly between two large, rimmed baking sheets. Bake 30 minutes

turning the mixture once at 15 minutes. Remove from oven and serve with ketchup or Worcestershire sauce.

HERB-INFUSED POTATO HASH:4 servings

INGREDIENTS6 medium Yukon Gold potatoes, diced into ½-inch cubes (do not peel)

3 garlic cloves minced1 bunch (approx. 8) green onions, chopped – stems included

3 tablespoons olive oil½ teaspoon fresh rosemary, chopped½ teaspoon fresh basil, chopped¼ teaspoon fresh dill, chopped

PREPARATIONPreheat oven to 400 °F. Mix the first three ingredients together in a large bowl. In a medium-sized bowl, stir together the olive oil, rose-mary, basil, and dill. Pour the olive oil mixture over the potato mixture until it is well coated. Pour out onto a large, rimmed baking sheet.

Bake for 25-30 minutes or until potatoes are tender.

SOUTHWESTERN HASH: serves 6

INGREDIENTS4 tablespoons olive oil

6 medium Yukon Gold potatoes peeled and diced into ½”cubes

1 onion, cut into large cubes1 red bell pepper, seeded and diced into ½-inch cubes (or a jalapeño pepper if you want more heat)

1 green or yellow pepper seeded and diced ½” chunks2 teaspoons fresh parsley, chopped3 garlic cloves, minced½ cup freshly grated cheddar cheese (optional)

PREPARATIONPreheat oven to 400 °F. Mix all ingredients (except for cheese) together in a large bowl. Evenly distribute on a large, rimmed baking sheet and cover with grated cheese, if desired. Bake for 25-30 minutes or until potatoes are tender.

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MELON BALLS3 WAYS

Add a syrup, dressing, or topping to your favorite melons for a kicked-up take on traditional fruit salad.

MELON BALLS WITH POPPY SEED DRESSING:INGREDIENTS2 tablespoons poppy seeds¼ cup lemon juice¼ cup white wine vinegar cup agave nectar 1 teaspoon dry mustard powder1 teaspoon Dijon mustard1 teaspoon salt½ teaspoon freshly ground black pepper¾ cup canola oil¼ cup extra virgin olive oilMelon of your choice

PREPARATIONToast the poppy seeds in a small skillet over medium heat for 2-3 minutes, tossing often. Combine the lemon juice, vinegar, agave nectar, dry mustard, Dijon mustard, salt, and pepper in a blender. Slowly add the oils, pulsing until the mixture is well combined. Finally, add the toasted poppy seeds and pulse once to combine.Use a melon-baller tool to make balls from the melon of your choice. Pour the dressing over the balls, toss, and serve immediately. Note: If you do not plan to serve immediately, store the dressing and fruit separately until ready for use. Dressing may be stored in an airtight container in the refrigerator for up to 2 weeks.

Melon Balls with Poppy Seed Dressing


MINT-INFUSED MELON BALLS:INGREDIENTS1 cup packed fresh mint leaves – whole or chopped1 cup sugar1 cup waterMelon of your choice

PREPARATIONBring mint, sugar, and water to a boil. Stir until sugar is completely dissolved. Continue to cook for 2 minutes. Strain.Use a melon-baller tool to make balls from the melon of your choice. Pour the syrup over the balls and chill for 4 hours or overnight.

Note: Syrup may be stored in an airtight container in the refrigerator for up to 2 weeks.

YOGURT-TOPPED MELON BALLS:INGREDIENTSYogurt (vanilla or plain)Melon of your choiceToppings of your choice: granola, raspberries, blackberries or blueberries

PREPARATIONUse a melon-baller tool to make balls from the melon of your choice. Place the melon balls in a bowl, and add dollops of vanilla or plain yogurt to the top. Add granola or berries on top of the yogurt. Serve immediately.

Yogurt-Topped Melon Balls

Mint-Infused Melon Balls

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SWEET & SAVORY: INFUSED BUTTERS

No matter which taste you prefer, these home-blended butters add flavor to bread, biscuits, rolls, or muffins.

HERB-INFUSED BUTTER:Serves 20

INGREDIENTS2 sticks unsalted butter (at room temp)4 tablespoons fresh herbs, minced (We suggest trying chives, tarragon, parsley, basil, dill, rosemary or any combination of these.)

PREPARATIONPlace sticks of butter in a large bowl and beat until smooth. Gradually mix in herbs until well blended. You may also wish to add salt and pepper. Spread the butter mixture out onto parchment paper and roll into a log shape. Place in refrigerator to chill until set. Slice and serve with bread, cornbread, or rolls.

STRAWBERRY BUTTER:Serves 24

INGREDIENTS2 cups ripe fresh strawberries, stems removed1 ½ cups salted butter, softened½ cup powdered sugar

PREPARATIONIn a blender, combine but-ter and sugar. Blend on high speed until completely smooth. Add strawberries and continue blending until smooth. Spread butter mixture out onto parch-ment paper and roll into a log shape. Place in refrigerator to chill until set. Slice and serve with toast or muffins.

PLAY

WATCH HOW TO MAKEHERB-INFUSED BUTTER

Herb-Infused Butter

Strawberry Butter


MINI PANCAKES

Mix in fresh vegetables and herbs for a flavorful new take on two-bite pancakes.

Chocolate Mint Pancakes


CHOCOLATE MINT PANCAKES:INGREDIENTS1 ½ cups flour2 tablespoons sugar2 teaspoons baking powder½ teaspoon baking soda½ teaspoon salt2 eggs1 ¼ cups milk 1 teaspoon vanilla2 tablespoons chocolate mint, chopped½ cup mini chocolate chips½ tablespoon butter

PREPARATIONIn a large bowl, combine the first five ingredients and stir until blended. In a separate bowl, beat the eggs. Stir in the vanilla, mint, and chocolate chips. Mix until well blended, and then add gradually to the other mixture. Coat a griddle or skillet with butter and allow to heat. Pour the mixture onto the hot pan in two-to three-inch circles. Cook until you see bubbles rise on the surface, flip and cook again until brown. Serve hot with pats of butter and syrup.

CORN AND BASIL PANCAKES:INGREDIENTS1 cup flour1 teaspoon baking powder½ teaspoon salt¼ teaspoon black pepper1 ¾ cups fresh corn, cut off the cob (approx. 3 regular size ears)¼ cup fresh basil, chopped½ cup milk2 eggs, beaten1 tablespoon olive oil

PREPARATIONIn a large bowl, mix the first four ingredients together until blended. In a separate bowl, mix the remaining ingredients (except for the olive oil) together, and then add gradually to the dry mixture. Coat a griddle or skillet with olive oil and allow to heat. Pour the mixture onto the hot griddle in three-inch circles. Use a fork to spread the mix-ture into a circle, if necessary. Cook until bubbly, flip and cook again until brown. Serve hot with pats of butter and syrup, if desired.

JALAPEÑO AND BACON PANCAKES:INGREDIENTS1 ¼ cups white flour 2 tablespoons sugar1 teaspoon baking powder½ teaspoon salt1 egg1 jalapeño, de-seeded and chopped2 tablespoons sharp cheddar cheese, shredded3 strips bacon, cooked and crumbled1 cup milk 1 tablespoon olive oil

PREPARATIONMix all the ingredients (except for olive oil) together until well combined. Coat a griddle or skillet with olive oil and allow to heat. Pour the mixture onto the hot griddle in small circles. Cook until bubbly, flip and cook until brown. Pour your favorite syrup over a small stack and serve immediately.

Corn and Basil Pancakes


Jalapeño and Bacon Pancakes


3 EASY OMELETSUse farm fresh eggs along with vegetables and herbs from your kitchen garden for hearty and healthy takes on this classic dish.


Temperature: The ideal growing temperature is 80s during the day and 60s at night. When temperatures are higher, plants may struggle to set fruit. Cooler temperatures affect the plant’s ability to fully develop its flavor com-pounds. It’s best to choose varieties suited to your gardening zone.

GROWING CONDITIONS FOR FLAVOR

Red Pepper Omelet

Tomato and Basil Omelet

Herb Omelet


TOMATO AND BASIL OMELET:INGREDIENTS3 farm fresh eggs½ cup milkSpray olive oil1 green onion (stems included), chopped1/8 teaspoon basil, chopped¼ cup tomatoes, diced¼ cup shredded cheddar cheeseSalt and fresh ground pepper to taste

PREPARATIONCombine the eggs and milk and beat until blended. Spray a pan with olive oil and sauté the green onion until almost tender. Add the egg mixture and top with basil. Using a spatula, push the egg mixture to the center as it cooks to add “fluff” to the omelet. The remaining egg mixture should run under the omelet as you keep pushing it to the center of the pan. When the mixture is almost fully cooked, sprinkle with ½ the tomato and ½ the cheese, and fold over to cre-ate the omelet. Continue to cook on medium heat until it

is fully done. Top with remain-ing tomatoes and cheese and serve immediately.

RED PEPPER OMELET:INGREDIENTS3 farm fresh eggs½ cup milkSpray olive oil1 green onion (stems included), chopped ¼ cup red peppers, diced ¼ cup shredded cheddar cheeseSalt and fresh ground pepper to taste

PREPARATIONCombine the eggs and milk and beat until blended. Spray a pan with olive oil and sauté the green onion and peppers until almost tender. Add the egg mixture. Pour into the pan, allowing it to fill the entire surface, and cook until fluffy. When the mixture is nearly done, sprinkle with half the cheese and fold over to create the omelet. Continue to cook on medium heat until the edges are brown. Top with the remaining cheese, salt, and pepper. Serve immediately.

HERB OMELET:INGREDIENTS3 farm fresh eggs¼ cup milk1 tablespoon chopped fresh herbs such as dill, parsley, tarragon, basil, or chives (or a mixture) Spray olive oilSalt and freshly ground pepper to taste

PREPARATIONBeat the eggs and milk in a small bowl. Add the herbs to the mixture. Spray an omelet pan with olive oil, allow to heat, and add the egg mix-ture. Cook the egg mixture until the edges are light brown and the eggs are fluffy. Fold over, add salt and pepper, and serve immediately.


ONE-DISH WONDERSCombine garden staples and spices for two bake-ahead breakfast casseroles that will serve a crowd.

Garden Bake with Sausage

18 | Breakfast/ Brunch bonnieplants.comZucchini Bake

Garden Bake with Sausage


ZUCCHINI BAKE INGREDIENTS1 tablespoon olive oil1 cup onion, chopped3 cups zucchini, thinly sliced (do not peel)2 tablespoons fresh parsley, chopped½ teaspoon garlic powder1 teaspoon fresh oregano, chopped½ cup shredded parmesan cheese1 cup mozzarella cheese2 teaspoons Dijon mustard5 eggs½ cup cold waterSalt and pepper to taste

PREPARATIONPreheat oven to 350° F. Heat olive oil in a large skillet. Add onion and cook for 10 minutes or until onion is tender. In a large bowl, combine the next seven ingredients (through Dijon mustard) and mix to-gether. Transfer into a 13- x 9-inch baking dish. In a sep-arate bowl, lightly beat the eggs with the water. Pour this mixture over the entire dish. Bake for 30-35 minutes or until zucchini is tender.

GARDEN BAKE WITH SAUSAGEINGREDIENTS½ pound Italian sausage, sliced ¼” thick½ cup onion, chopped2 cups tomatoes, diced1 cup lima beans1 cup corn1 cup green beans1 cup peas1 cup whipping cream1 cup water¾ cup quinoa, uncooked½ teaspoon oregano¼ teaspoon garlic powder1 teaspoon salt¼ teaspoon fresh ground pepper2 cups shredded Monterey Jack cheese, divided into 1-cup portions

PREPARATIONPreheat oven to 350° F. Spray a large, ovenproof skillet with olive oil or butter spray, and brown sausage and onion over medium heat. Remove from heat, and add the next 10 ingredients (through gar-lic powder) and half of the cheese to the skillet. Mix well. Season with salt and pepper, top with remaining cheese, and bake for 35-40 minutes or until beans are tender.

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Bonnie Taste of the Garden: Brunch