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Let's Do Brunch


Published: 03/29/2012


When we think of planning a party with friends and neighbours, we tend to think about dinner parties. Instead, why not
plan a brunch? The menu can be as easy or as extravagant as you want, but at Home Digest, we like easy!


A frittata is a simple main dish. Add grilled asparagus on the side, a basket of assorted breads or rolls, some cheeses and a salad and you have a delicious meal that can be served buffet-style or sit-down. For dessert, try local strawberries and a plain cake or cookies and you have a company-worthy meal.


Potato and Smoked Salmon Frittata

You will need a 12-inch ovenproof non-stick
skillet for this recipe.



1/2 lb. red potatoes, diced

6 whole eggs, lightly beaten

3 egg whites, lightly beaten

2 tsp. olive oil

1 cup onion, chopped

1/2 cup red bell pepper, chopped

1 tsp. dried dill

4 oz. thin-sliced smoked salmon, cut into
thin strips

Crème fraîche (optional)

Salt and pepper to taste


Directions: Preheat broiler. Boil potatoes in a medium saucepan until just tender, about 7 minutes; drain. Mix eggs, egg
whites, salt and pepper in a bowl. Heat oil in the skillet over a medium-high heat. Cook onion and bell pepper, stirring occasionally, until vegetables are tender. Stir in cooked, diced potatoes and smoked salmon. Pour egg mixture into
skillet; reduce heat to low. Cover and cook until edges are set but centre is still runny, about 4 minutes. Transfer skillet to broiler; broil until golden, 2 to 3 minutes. Remove from broiler and slice into 4 wedges. Serve with crème fraîche on the side if desired.


To double the number of servings, double the recipe above and have another ovenproof skillet on hand.


Grilled Asparagus

Here’s an easy trick for grilling asparagus on the barbecue. Thread bamboo skewer crosswise through the spears to hold them
together. This makes turning them much easier. Remember to soak the skewers in water first to avoid burning.



2 lb. fresh asparagus, washed and trimmed

2 Tbsp. olive oil

8 bamboo skewers, soaked in water for 30

1 lemon, cut into wedges

Salt to taste


Directions: Heat grill to medium. Arrange asparagus spears into 4 bunches in a flat row. Carefully thread 2 soaked skewers through each asparagus bunch, securing one at the bottom of the spear and the other at the top, just below the tip. Brush with oil and season. Place asparagus bunches on the grill and cook until tender, about 3 to 4 minutes per side, depending on the thickness of the spears. Remove from skewers, arrange on a serving plate and garnish with lemon wedges. Serves 4.


Strawberries in Red Wine

To finish off your brunch menu, you can serve fresh local strawberries just as they are, but if you want to add a little flare, try macerating them in red wine. Serve with an angel food or pound cake, or by themselves.



1 lb strawberries washed, hulled and

1/4 cup medium-dry red wine

4 tsp. granulated sugar


Directions: Combine strawberries, wine and sugar, and stir until sugar is dissolved. Let stand for 30 to 60 minutes at room temperature. Serve alone or with a plain cake. Serves 4.  

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