As a little girl I would obsess over my easter egg craft project. I would wander up and down the aisles of my local Meijer grocery store. Whether it was a simple Paas kit, or marbling, glitter, or wax resists, I would dream about all the creative exploits that would land on the simple substrate of a white eggshell. Any moment for creativity was a welcome sight and regardless of the years that have passed, there’s something about dyeing Easter eggs that brings back a welcome DIY staple. This year we ditched artificial color and ventured into the world of natural dyeing processes. Whether dyed with tea, turmeric, or red cabbage, it’s was a fun project to explore.
Today we’re continuing the recipe roundup with this savory item from our Easter Brunch menu. With fresh vegetables from the farmer’s market, it provides the necessary protein to round out an otherwise sweet (and slightly carb-filled) table. (This is also the perfect brunch dish with friends gathered after a weekly trip to the farmer’s market. Or can be a great Saturday date with someone special. I digress, but you get the idea.) It’s a delicious and easy dish to make, paired with open windows, sunny skies, and slow Saturdays.
We’re finishing our Easter brunch recipes with this easy side dish of roasted rosemary potatoes. We foraged our rosemary on the property and used mixed varieties of potatoes, playing with nuances of flavor and color. Paired with olive oil, salt, and pepper, this side dish is simple and highlights the flavor of the potato without masking it. Made with five ingredients, the prep time takes less than 5 minutes, leaving your morning free to focus on coffee and making other dishes for your gathering.
At every brunch there’s striking the perfect note when it comes to planning the menu. There’s the dishes that are steeped in tradition and expected staples. Then there’s the dishes that make every gathering special, hitting an unexpected note and moment of surprise. This dish was a hit at our brunch and was super easy to make. The sweet bruschetta was topped with mixed berries and cinnamon. The savory bruschetta is topped with prosciutto, fresh mozzarella, and basil.
Keep reading for the full preparation after the jump!
I’ve always loved gatherings and this season has been no different. With fresh blooms and the upcoming holiday, any excuse to share a great meal and celebrate among those you love is welcome. With the Easter holiday on Sunday, we’re spending the rest of the week getting you prepared. This brunch menu is light and slightly decadent. A table with a low lying arrangement, natural linen, dusty pink velvet, and pops of lavender, gives an updated nod to Easter without being overly literal. It is perfect for any spring gathering.