Have a Healthy and Happy Passover/Easter!

My favorite thing about this time of year…Easter, Passover, Mother’s Day is BRUNCH! Bubbly drinks, fancy egg dishes, spring soups and fresh green salads; what’s not to like! Today I decided to share some of my favorite brunch recipes: a delicious leek, potato and asparagus soup, a crustless smoked turkey ham and spinach quiche, and a spinach and beet salad. 

Leek, Potato and Asparagus Soup

leek-asparagus-and-herb-soup-258

  • 1 tablespoon extra-virgin olive oil
  • 2 medium leeks, trimmed, washed and finely chopped (1 1/2 cups)
  • 2 cloves garlic, minced
  • 1/2 pound new potatoes, scrubbed and diced (about 1 2/3 cups)
  • 2 cups reduced-sodium chicken broth, or vegetable broth
  • 1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces (1 1/2-2 cups)
  • 2/3 cup snow peas, or sugar snap peas, stemmed and cut into 1/2-inch dice
  • 3 tablespoons chopped fresh chives, divided
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh dill
  • 2 teaspoons chopped fresh flat-leaf parsley
  • 2 cups 1% milk
  • 1/4 teaspoon salt, or to taste
  • Freshly ground pepper, to taste
  • 1/3 cup low-fat plain yogurt, for garnish
  1. Heat oil in a large saucepan over medium-low heat. Add leeks and cook, stirring often, until softened but not browned, about 5 minutes. Add garlic and cook, stirring, for 1 minute.
  2. Add potatoes and broth; bring to a simmer over medium-high heat. Cover and reduce heat to medium-low. Simmer, stirring occasionally, until the potatoes are tender, 10 to 15 minutes.
  3. Increase heat to medium-high and stir in asparagus and peas; simmer, covered, stirring 2 or 3 times, until just tender, 3 to 4 minutes. Remove from heat; stir in 1 tablespoon chives, parsley, dill and parsley. Use an immersion blender or transfer the soup to a blender carefully and blend until smooth.
  4. Return the soup to the pan. Add milk and bring to just below a simmer, stirring, over medium heat. Season with salt and pepper. Ladle into soup bowls. Garnish each serving with a dollop of yogurt, a sprinkling of the remaining chopped chives and some fresh parsley.

 Crustless Smoked Turkey Ham and Spinach Quiche

turkey-quiche-ck-1809150-l

LOVE this one, can be made ahead and kept in the refrigerator and baked next day!

  • nonstick cooking pray
  • 2 teaspoons olive oil
  • 3/4 cup cubed smoked turkey ham (I like Jennie-O)
  • 1/2 cup chopped onion
  • 1/8 teaspoon fresh ground pepper
  • 3/4 cup shredded Swiss cheese, divided
  • 1 cup fresh baby spinach leaves
  • 1 cup low-fat cottage cheese
  • 1/2 cup evaporated fat-free milk
  • 1/4 cup shredded reduced-fat cheddar cheese
  • 3 large eggs
  • 3 large egg whites
  • 1/2 cup white whole wheat flour
  • 1 teaspoon baking powder
1. Preheat oven to 350 degrees. Heat olive oil in a medium skillet over medium-high heat. Add ham, onion, and pepper to the pan; saute 4 minutes or until ham is slightly browned.
2. Sprinkle 1/4 shredded Swiss cheese in a 9-inch pie plate coated with cooking spray. Top with ham mixture.
3. Combine remaining 1/2 cup Swiss cheese, spinach, and next 5 ingredients (through egg whites) in a large bowl; stir with a whisk.
4. Combine flour and baking powder in a small bowl, stirring with a whisk. Add flour mixture to egg mixture, stirring with a whisk until well blended. Pour egg mixture over ham mixture on pie plate. Bake at 350 degrees for 45-60 minutes or until a knife inserted in center of quiche comes out clean.
Beet, Pecans and Goat Cheese Spinach Salad
beet-salad
  • 6 cups baby spinach
  • 1 1/2 cups quartered cooked beets
  • 1/2 cup Maple-Mustard Vinaigrette
  • 3 tablespoons chopped toasted pecans
  • 2 ounces crumbled goat cheese

Maple-Mustard Vinaigrette

  • 1/2 cup walnut oil, or canola oil
  • 1/4 cup maple syrup
  • 1/4 cup cider vinegar
  • 2 tablespoons coarse-grained mustard
  • 2 tablespoons soy sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
Toss spinach, beets and Maple-Mustard Vinaigrette in a salad bowl. Top with pecans and goat cheese.
Happy Brunching! I hope you all have a WONDERFUL weekend!
Email this to someoneShare on FacebookShare on LinkedInPin on PinterestDigg thisShare on RedditShare on StumbleUponShare on TumblrTweet about this on TwitterShare on Google+
Comments are closed.