Saturday, April 28, 2012

Spring Brunch

Springtime has come to the farmers' market. I invited a friend over for an impromptu brunch and then needed to figure out what to make that was seasonal, healthy and delicious. I even woke up early enough to visit the Old Town Alexandria farmers' market. 
The market had ramps!
Ramps are a wild leek and only available for a short period in the spring.
With some ramps, fresh asparagus and free range eggs from the farmers' market, I made a springtime quiche with a bit of goat cheese.
Light spring salad with orange bell peppers and balsamic vinaigrette.
A homemade salad dressing brings this to life, with dijon mustard, good balsamic vinegar, olive oil and herbs, shaken in a Totoro salad dressing cruet that was a gift from one of my fiancee's kind coworkers.
Main Platter
Hard-boiled eggs from the farmers' market, roasted asparagus and pork loin with scallions.
Grapefruit slices, marinated artichoke hearts, kalamata olives and tomatoes.
I like to put out brunch dishes and let people serve themselves. Sort of take what you fancy.
Wonderfully spicy Malbec wine from Wine and Bean shop in Old Town.
The potatoes were a bit underwhelming. If I did this menu again I would roast them in the oven longer. Potatoes aside, the conversation was fun, and the company was great. One day, I'll have a super big kitchen again, larger than the size of a ship's galley, and then watch out...

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