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brunch recipes

Appetizers Karista's Kitchen Kid Friendly Life Around My Table Salad

Avocado Egg Salad Tea Sandwiches

Avocado Egg Salad Tea Sandwiches // Karista's Kitchen

 

I may have lived on these Avocado Egg Salad Sandwiches during our move. I like to make a batch of this egg salad and keep it in the fridge for a quick bite. Especially when both breakfast and lunch have eluded me. I also sneak a spoonful here and there as I’m walking past the fridge. 

Not only does this avocado egg salad contain two of my favorite ingredients, it’s also a great source of protein and healthy fats. It makes a tasty sandwich when paired with fresh sourdough or gluten-free bread and a good handful of microgreens. Sometimes I add the egg salad to dressed spinach and arugula which makes a lovely grain free lunch.

Avocado Egg Salad Tea Sandwiches for Spring Brunch or Mother's Day // Karista's Kitchen

The way I love this Avocado Egg Salad the most, is when I smear it on a thick piece of toast. Ha! I rhymed again. 

I originally created this egg salad to be used as tea sandwiches for a spring or Mother’s Day brunch. However, this avocado egg salad is so divine, I think it works well served a multitude of ways.

Although I adore onions, I do not like them in my egg salad. I think something a bit more subtle, like chives, works best in egg salad. I do however, LOVE dill pickle relish in my egg salad. It gives this recipe a little tang and sweetness that blends nicely with the lemon juice and mayonnaise.

You definitely want to use a good quality mayonnaise in this recipe.  If you make your own mayonnaise that’s even better. If you don’t, choose a mayo with olive oil, sunflower or safflower oil or even avocados as a base. I don’t want to sound the canola oil police, but frankly, canola oil is a dirty word in my house.

Feel free to use this delectable egg salad for everyday sammies, special brunch tea sandwiches, dolloped on a spring green salad, smeared on a giant piece of toast or right out of the bowl. 🙂

Delicious Wishes and Loads of Love,

Karista

Avocado Egg Salad Tea Sandwiches

Serving Size: Makes about 2 cups

Avocado Egg Salad Tea Sandwiches

Ingredients

  • 6-8 large hard boiled eggs, peeled and lightly mashed
  • 1-2 ripe avocados, lightly mashed
  • 1/3 cup mayonnaise, or more as needed
  • 1/4 cup chopped fresh chives, or more to taste
  • 1/4 cup dill pickle relish, or more to taste
  • 1-2 teaspoons Dijon mustard
  • Squeeze of lemon juice
  • Salt and pepper to taste
  • Fresh microgreens, optional

Instructions

  • Gently fold together the mashed hard boiled eggs, avocado, mayonnaise, pickle relish, Dijon mustard and lemon juice. Season to taste with salt and pepper.
  • Refrigerate for an hour and then use for tea sandwiches, sandwiches and salads with fresh microgreens.
  • Notes

    I've given approximate measurements of ingredients, however, feel free to adjust all the ingredients to suit your tastes.

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    Breakfast Karista's Kitchen Kid Friendly Life Around My Table vegetarian

    Sweet Potato Hash with Spring Greens and Fried Eggs

    Sweet Potato Hash with Spring Greens and Fried Eggs // Perfect for Brunch or easy Dinner // Karista's Kitchen

     

    Well, this was a most unintentional silence. 🙁  I got busy with work (which is a good thing) and I just haven’t had a minute to write a decent or articulate post.

    I haven’t had breakfast yet this morning and while rummaging through the fridge, I spied the Swiss chard from my garden and remembered this lovely Sweet Potato Hash.  I thought it would be a great time to share it!

    I have an over abundance of Swiss chard in my garden right now.  My Swiss Chard never died back this winter, it just kept growing and growing.  You’d think this is California with a year round growing season.  But no, this is Oregon where it rains 6 months of the year and it’s supposed to dip down below freezing now and again.  It rained, but we never got the hard freeze this winter, so my chard just hung out and lingered through the winter.  Which is fine with me.

    Sweet Potato Hash with Spring Greens and Fried Eggs // Karista's Kitchen

    I adore Swiss chard and use it in almost every meal.  We use it for breakfast smoothies, sautéed with eggs for breakfast, in quiche, egg muffins, dinner stir fry’s, salads and in this Sweet Potato Hash.  I make some sort of hash most weekends and my Swiss chard almost always ends up in the hash.  Along with any additional spring greens I’ve got hanging around like spinach, kale, mustard and dandelion greens.  Sometimes I even throw in the rest of the Napa cabbage from Taco Tuesday.  We waste nothing at the Bennett camp.  😉  And we love our greens!

    This delicious Sweet Potato Hash can easily be prepared with roasted potatoes or roasted butternut, acorn or other squash in the winter months.  And during the summer months when poblanos are in season, they get tossed in for some spice and a little heat, along with red and green peppers.  The icing on the cake?  Top it with a fried or poached egg – and a little goat cheese for good measure.

    Honestly, I could eat this for dinner with a glass of wine and I’d be ever so happy.

    Hope you’re all doing well and loving the spring weather!

    Delicious Wishes and Loads of Love,

    Karista

    Sweet Potato Hash with Spring Greens and Fried Eggs

    Serving Size: 8

    Sweet Potato Hash with Spring Greens and Fried Eggs

    Ingredients

    • 2 large sweet potatoes, peeled and diced into 1 inch cubes
    • 2 tablespoons extra virgin olive oil
    • Pinch of salt and pepper
    • 1 tablespoon of extra virgin olive oil
    • 1 red onion, diced
    • 3 cloves garlic, minced
    • 1 teaspoon thyme leaves, coarsely chopped
    • 1 tablespoon chopped Italian parsley
    • Pinch of crushed red pepper flakes
    • 3 tablespoons extra virgin olive oil
    • 4 cups coarsely chopped spring greens (Swiss Chard, Spinach)
    • 8 eggs
    • Salt and Pepper to taste

    Instructions

  • Pre-heat the oven to 375F.  
  • Toss the diced sweet potatoes with 2 tablespoons of olive oil and then sprinkle with a pinch of salt and pepper.  Transfer to a baking sheet and bake for about 15 - 20 minutes or until the sweet potatoes are almost done.  
  • While the sweet potatoes are baking, add a tablespoon of olive oil to a skillet and heat over medium high heat.  Add the onions and sauté until soft and then stir in the garlic, thyme, parsley and pinch of crushed red pepper flakes and sauté a minute longer.  
  • When the sweet potatoes are done, transfer them to the skillet and then add the chopped greens. Sauté just until the greens are nicely wilted and the sweet potatoes are done. Season to taste with salt and pepper.
  • To serve, transfer the sweet potato hash to a serving plate or platter and top with fried eggs and serve with a side of creme fraiche or sour cream. 
  • Notes

    Published in Home By Design Magazine April 2015

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    Karista's Kitchen Kid Friendly Life Around My Table Sweets

    Orange Ricotta Cake with Whipped Sweet Mascarpone

    Orange Ricotta Cake with Whipped Sweet Mascarpone // Karista's Kitchen // Perfectly creamy, dreamy and slightly sweet

    It seems I’m on a ricotta roll and quite possibly a citrus kick.

    Last week I posted these lovely Lemon Ricotta Pancakes with Lemon Curd and Vanilla Bean Maple Syrup and this week I’m all about zesty orange and ricotta cheese with this divine little Orange and Ricotta Cake.

    What can I say except it’s February.  The time of year I reach for all things citrus because “tis the season” for citrus and a little something dreamy and creamy to get me through the end of winter.

    Orange Ricotta Cake with Whipped Sweet Mascarpone // Karista's Kitchen // Perfectly creamy, dreamy and slightly sweet with a burst of Orange!

    Italian desserts aren’t terribly sweet in flavor, which makes them just as lovely to serve for breakfast as it is for dessert.

    This fragrant Orange Ricotta Cake is slightly dense like a cheesecake but lighter in texture and pairs deliciously with the sweet whipped mascarpone – tasting a bit like summer sunshine, teasing the palate with bright, happy flavors of zesty orange.

    A fun new feature I’ve added to the recipe print function is the BUY INGREDIENTS tab right under the recipe ingredients.  I’ve added this handy new tool from Chicory to help make purchasing ingredients and cooking just a little simpler.  Chicory helps you find the best food delivery service should you be in a pinch and need items for a last-minute dinner party, brunch or even a cupcake party at your children’s school. Or maybe you’re just too busy to stop at the market on the way home.

    Chicory automatically detects your zip code when you click, and will recommend the grocer that’s best for your area.  In some areas, up to three grocers are available, currently.  As for products, they make the best product match possible based on the name of the ingredient listed.  If there are two “oatmeals,” say, that match well, then they default to the most cost-effective option. You have the option to swap out products using the “Change” feature.

    Just a little added convenience for creating delicious and healthy food for you and your family.  🙂  Let me know if you try it and how you like it. Thanks!

    Delicious Wishes and Loads of Love,

    Karista

    Orange Ricotta Cake with Whipped Sweet Mascarpone

    Serving Size: 8

    Orange Ricotta Cake with Whipped Sweet Mascarpone

    Ingredients

    • 2 cups all-purpose flour, plus more for dusting
    • 1 tablespoon of baking powder
    • Pinch of salt
    • 4 eggs
    • ½ cup dark brown sugar, packed and heaping
    • 2 cups whole milk ricotta
    • 2 large oranges, zested
    • ½ teaspoon orange extract
    • ¼ cup extra virgin olive oil
    • ¾ cup of whole milk
    • 1 8-ounce container of mascarpone cheese
    • ¼ - 1/3 cup heavy whipping cream
    • 1/3 cup powdered sugar
    • 1 teaspoon vanilla extract

    Instructions

  • Pre-heat the oven to 350F .
  • Butter and flour a 9-inch spring form pan. Shake out the excess flour and set aside.
  • Mix together the flour, baking powder and salt. Set aside.
  • In an electric mixer, whisk the eggs and brown sugar until light and creamy. Then whisk in the ricotta cheese, oil, orange zest, orange extract and milk until blended.
  • Next, mix in the flour and baking powder mixture until thoroughly incorporated. Pour the cake batter into the prepared pan and bake for about 50-55 minutes or until the top of the cake is golden brown and firm to the touch.
  • Let the cake cool for about 5-10 minutes, then turn it onto a cake plate.
  • While the cake is baking, whisk together the mascarpone, heavy cream, powdered sugar and vanilla extract until light and fluffy.
  • When the cake has cooled completely, spread the sweet mascarpone on top of the cake and serve. Garnish with additional powdered sugar if desired. This cake can be stored in the refrigerator for up to five days.
  • Notes

    I originally created this for Home By Design Magazine's Dec/Jan 2015 Issue.

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    Appetizers Breakfast Karista's Kitchen Kid Friendly Sassy Side dishes vegetarian VRAI Magazine

    Avocado and Watercress Salad with Edible Flowers

    Avocado Watercress Salad with Edible Flowers // Karista's Kitchen

    There is nothing quite like a beautiful salad. The color, the scent of fresh greens and produce, all collectively creating edible art on a plate.

     Not only is this Avocado and Watercress Salad impressive in presentation, but it’s mouth-watering delicious in taste.  

    Fresh avocado and watercress tossed with a light lemon vinaigrette, gently stacked and then topped with brilliantly colored edible flowers.

     

    Spring Vegetable Strata // Karista's Kitchen and VRAI Magazine

    The Avocado and Watercress Salad is simple to prepare – either with round food rings or you can layer the salad on a platter or on individual plates.   This salad is so delicious served with either a quiche or this lovely Spring Vegetable Strata I created for VRAI Magazine.  The fresh flavors of the avocado and peppery watercress pair beautifully with eggs dishes or even a spring lamb chop or roasted rack of lamb would be lovely.

    A gorgeous table of food for Mother’s Day brunch or any casual weekend entertaining.  I often serve the strata for Sunday breakfast and fancy it up with the salad if I’m serving it for brunch.  However you decide to serve these dishes, your guests will be completely delighted. Especially if there is a Mimosa sitting next to the plate!

    Wishing you all a beautiful and delicious week!

    Loads of Love,

    Karista

    Avocado and Watercress Salad with Edible Flowers

    Serving Size: 4

    Avocado and Watercress Salad with Edible Flowers

    Ingredients

    • 1 large bunch watercress, thin stems and leaves only
    • 2-3 large firm but ripe avocados, diced
    • ½ to 1 cup edible flowers (usually purchased in the fresh herb section of a market)
    • ½ cup extra virgin olive oil
    • Juice of one lemon, about 3 tablespoons
    • 2 teaspoons Dijon mustard
    • 1 teaspoon sugar
    • 1 tablespoon cold water
    • Salt and pepper to taste
    • 4 3-4 inch round food molds, if desired (optional). If you don’t have food molds, a washed and dried tuna with both ends removed will also work.

    Instructions

  • Whisk together the olive oil, lemon juice, Dijon mustard, sugar and water. Season to taste with salt and pepper.
  • In a bowl, gently toss the diced avocados with a splash of the lemon vinaigrette. In a seperate bowl, gently toss the watercress with a splash of lemon vinaigrette. The watercress will wilt quickly once it’s dressed with vinaigrette so don’t dress the watercress until right before serving. The avocado should be dressed with vinaigrette as soon as it’s been diced.
  • If using food molds (or tuna cans), brush the inside with a little olive oil. Set each mold on a plate. Divide the avocado among the plates. Press the avocado firmly into the mold. Next, press the watercress into each mold. Gently remove the molds. It’s ok if the watercress falls, it will still look beautiful. Drizzle a little more vinaigrette over each salad if desired and once last pinch of salt and pepper.
  • Garnish each salad with edible flowers and serve.
  • If you’d like to make the salad without molds, layer the avocado on plates, top with watercress and then the edible flowers.
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    Appetizers Karista's Kitchen Sassy Side dishes Soup vegetarian

    Watercress Soup

    Watercress Soup with Creme Fraiche and Chopped Chive

    The French have this unique way of turning the simplest ingredient into the most lush of recipes.  A filet of fish can be transformed into the loveliest meal; slightly bathed in butter, shallots, fresh Tarragon and red grapes with a touch of cream – bringing elegance to a simple pairing of ingredients.  How about peppercorns pounded into a beautiful cut of beef, pan seared in butter and then topped with a quick pan sauce?  This dish makes for a scrumptious meal that is simply prepared but rich with flavor.

    So it didn’t surprise me when I found this recipe for Watercress Soup in one of my cherished French cookbooks.  A few years ago, my daughters had the pleasure of visiting France with their most generous and adoring Great Aunt and Uncle.  Yes, my Aunt and Uncle spoiled the girls completely and it was a trip of a lifetime that they still talk about today.  Visiting Paris with all it’s history and architecture and of course the food, the girls couldn’t help but bring me back a cookbook to add to my ever expanding collection.  Filled with the loveliest recipes that are beautifully prepared with seasonal ingredients in methods only the French could create.

    Watercress Soup with Creme Fraiche and Fresh Chives // Karista's Kitchen

    This watercress soup recipe brought back memories of a soup I dined on back East years ago.  It was also a watercress soup but it included additional ingredients of spring peas and asparagus.  It was beyond delicious.  This soup however is simply prepared but certainly not lacking in flavor.  With a nice base of creamy potatoes, onions and garlic, it’s an easy soup to make and holds beautifully in the fridge.  I topped the soup with a dollop of creme fraiche but a dollop of plain Greek yogurt would also be delicious.

    Comforting, warm and so completely perfect for spring, I adore the pale green color of the soup.  It would make a lovely presentation on a Mother’s Day Brunch table or even a family dinner.  I served this soup a la carte with warm crisp baguette slices topped with apple slices and Gruyere cheese and then melted slightly in the oven.   Yes, it was fabulous!

    Wishing you all a most delicious week!

    Loads of Love,

    Karista

    Watercress Soup with Creme Fraiche

    Serving Size: 6

    Watercress Soup with Creme Fraiche

    Ingredients

    • 2-3 tablespoons butter
    • 1 yellow onion, finely diced
    • 1 large clove of garlic, finely diced
    • 2 large potatoes, peeled and diced into 1 inch cubes
    • 1 teaspoon fresh thyme leaves
    • 1 tablespoon chopped fresh Italian parsley
    • 2-3 cups vegetable broth
    • 2 lbs watercress, trimmed and coarsely chopped
    • Salt and freshly cracked black pepper to taste
    • 1 tablespoon white wine vinegar (if needed)
    • 1/2 - 1 cup heavy cream or half n half
    • Garnish with chopped fresh chives and creme Fraiche (or plain Greek yogurt)

    Instructions

  • Melt the butter over medium heat in a large soup pot and add the onions. Let the onions soften for a few minutes and then add the garlic, potatoes, thyme and Italian parsley. Stir to combine.
  • Stir in 2 cups vegetable broth, enough to cover all the veggies. Bring the broth to a boil and then turn down the heat, cover and let the veggies cook until the potatoes are soft. About 10-15 minutes.
  • Once the potatoes are soft, stir in the chopped watercress, adding additional broth 1/4 cup at a time if needed. You want the soup to be thick with ingredients as you will puree it into a smooth soup and if there is too much liquid, the pureed soup will have too thin a consistency. You can always add more liquid at the end if the soup is too thick.
  • Let the watercress simmer for about 5 minutes, until it's nicely wilted. Take the soup off the heat and let it cool a bit. Then either transfer it to a blender or use an immersion blender to puree the soup.
  • Once the soup has been pureed, transfer it back to the soup pot. Season to taste with salt and freshly cracked black pepper. To heighten the flavor of soups and to bring all those flavors together, I add a tablespoon of white wine vinegar to the soup. Stir this in now if you like.
  • To finish the soup, stir in the one cup of cream if desired. I used about 1/2 cup heavy cream in my soup. Ladle into bowls or one large serving bowl and garnish with creme Fraiche and fresh chopped chive. Enjoy!
  • Notes

    This soup recipe was adapted from a recipe I found in my French book written by Maria Villegas and Sarah Randell. As usual, I made some changes to suit my tastes, but that's what I adore so much about a recipe, making it my own. Feel free to do the same!

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    Appetizers Karista's Kitchen vegetarian

    Truffle Pesto and Asparagus Flatbread with Goat Cheese Crumbles and Dressed Arugula

    Truffle Pesto Asparagus Flatbread with Goat Cheese and Dressed Arugula // Karista's Kitchen

    I’m sure you’ve noticed I’ve been a little tardy with recipes recently.  It’s certainly not intentional, just a hefty dose of life and work; and reminding myself that balance is key to keeping my healthy and happiness wells filled.

    Honestly, I wish I could post something delicious for you every day.  I have a never ending list of recipes and recipe ideas that I keep in one of the many journals that float around my house.  Some get posted here, some go to clients, some get tossed into the garbage (never to see the light of day) and some get filed away for next year because the season is gone and I ran out of time.

    Truffle Pesto and Asparagus Flatbread with Goat Cheese and Dressed Arugula // Karista's Kitchen

    However, you are in luck today.  This little beauty happened one winter day after Little Lace Box sent me a jar of La Favorita Pesto Genovese (Italian Truffle Pesto) to sample for the Karista’s Kitchen Store.  One dip of the finger and I was hooked.  I had to find a spoon and take a bigger sample… and another sample… and another.   Same thing happened when I sampled a Buttered Salted Caramel sauce only I think I “sampled” half the jar.

    Truffle Pesto and Asparagus Flatbread with Goat Cheese and Dressed Arugula // Karista's Kitchen

    The Italian Truffle Pesto is a clean and fresh tasting basil pesto laced with Italian truffle and perfectly suited for a variety of recipes.  Our weather is warming a bit here, the days are longer and dinner seems to become lighter fare.  We dine later in the evening year round but it seems during the spring and summer months dinner is typically after sunset, so a quick and tasty Flatbread often shows up to the table.

    Because it’s spring, asparagus had to make an appearance – along with crumbled goat cheese and the exploding arugula from my garden, lightly dressed in a lemon vinaigrette; making this a gorgeous and delicious flatbread for brunch, lunch or supper.

    You can certainly prepare this tasty flatbread with your favorite basil pesto (jarred or homemade) but if you’d love a chance to win a jar, I’m giving away one jar for two fabulous readers over at VRAI Magazine.  Feel free to jump on over and enter to win! Or, you can head on over to my kitchen store, Karista’s Kitchen, hosted on the fun and fabulous (and re-designed) Little Lace Box website and purchase a jar (or two!).  While you’re there, stay a while and browse our delicious selection of gourmet and artisan food products.  With more products being added soon!

    Wishing you all a most delicious spring!

    Karista

    Truffle Pesto and Asparagus Flatbread with Goat Cheese Crumbles and Dressed Arugula

    1-2 servings depending on the size of your flatbread

    Truffle Pesto and Asparagus Flatbread with Goat Cheese Crumbles and Dressed Arugula

    Ingredients

    • 1 prepared or store bought flatbread
    • 1 jar La Favorita Pesto Genovese or your favorite basil pesto
    • 1/2 - 1 lb spring (thin spears) asparagus spears, trimmed
    • 2-4 ounces goat cheese
    • 1-2 handfuls fresh baby arugula
    • 1 lemon
    • Dash of extra virgin olive oil
    • Fleur de sel or sea salt for garnish

    Instructions

  • Pre-heat the oven to 425F.
  • Place the flatbread on a parchment lined baking sheet.
  • Spread a few tablespoons of the pesto onto the flatbread (enough to cover the surface) leaving about a 1 inch edge around the flatbread.
  • Place the asparagus spears onto the flatbread in a single layer. I like to place them "head to toe" so I can fill the flatbread completely with the asparagus.
  • Sprinkle with just a pinch of salt and pepper and then layer with goat cheese crumbles.
  • Bake for about 20 minutes or until the edges of the flatbread are nice and golden brown and the goat cheese is soft and golden on top.
  • Remove the flatbread from the oven to cool.
  • While the flatbread is cooling, toss a few handfuls of baby arugula with a squeeze of lemon and dash of olive oil.
  • Place a mound of dressed arugula onto the center of the flatbread and sprinkle with a little fleur de sel or sea salt. Slice and serve.
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