LET’S BRUNCH

Food, Fashion and Friends!

There’s no better way to welcome the summer season than a brunch with your girlfriends. It’s the perfect time to put your best outfit forward and try something fresh! We’ve assembled some of the best summer styles and a collection of delicious recipes for the perfect girls’ brunch. These tasty recipes and stylish trends will have you and your center pieces Instagram ready.

Photographer Marcus Francis; Makeup Artist & Florals Stephen Coleman; Creative Director Melissa Greggs; Personal Chef Gwen Leron; The Brunch Guests: Adriene Blanks, Isis Reed, Erica Reid, Demetria Demore, Carol Ferrer, Melissa Greggs

QUICK QUICHE CUPS

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DILL SALMON

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TRIPLE A SALAD

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When we think of summer fashion, the first thing that comes to mind is florals. This standout

pattern makes its appearance every year for a reason. Available in many colors, these flirty pieces can be added in to most any ensemble. With vintage florals taking the lead for best trend of the summer, now is the time to put together your finest ‘70s inspired outfit. For a cute and casual approach, try floral prints with a more neutral palette. Wanting to try something different and bold? Go for a pattern with an eye-catching vibrant color. Carol is wearing a Julie Brown pink and green retro inspired floral dress paired with Michael Michael Kors coral platforms. Adrienne is wearing a Roller Rabbit green and yellow floral dress with coordinating Gianni Bini heels. Psychedelic colors are taking over the season in the best way. From streetwear to runways, these bold yet playful looks have been popping up everywhere. It’s a flawless yet effortlessly way to spice up your wardrobe. With endless silhouettes and shades, these bold colors can be incorporated into any outfit. For a laid-back, chic approach, try a psychedelic color on one piece of your outfit. If you’re looking for something more fashion forward, incorporate a pattern! Deme is wearing an energetic orange Antonio Melani dress with pink and orange tropical patterned Gianni Bini shoes. Erica is wearing a royal yellow Kimberly Whitman for Antonio Melani dress paired with Gianni Bini open toed platforms. Off-the-shoulder tops never go out of style. This chic look enhances the collar bones and flawlessly displays the shoulders for that extra boost of confidence. Whether it’s a jumpsuit or a blouse, this lowered neckline looks good with everything. The balletic outline of the garment means you will look as cool as you feel. Melissa is wearing Jenise Gregg Couture two piece set with an off the shoulder yellow and blue floral top and matching pants paired with Steve Madden emerald green heels. How to spice up the classic short? Make them mini! This perfect skin-baring trend is here to stay. Paired with an off-the-shoulder top or your favorite tank top, a fashionable summer outfit has never been so easy. Isis is wearing a Trina Turk orange and pink patterned short with a fuchsia Trina Turk off-the-shoulder top paired with matching Gianni Bini ankle wrap heels.

Anna Call is a fashion merchandising and apparel design student at Ball State University. While interning at Hope, she’s working on her degrees and spending time with friends and family.

QUICK QUICHE CUPS

1 package tortillas (flour, wheat or corn) 3 eggs, slightly beaten 1 ½ cups whole milk 6 tbsp green onion, chopped ½ to 1/3 cup diced ham or crumbled breakfast sausage, cooked 1 cup white cheddar cheese, shredded 1 tsp flour Salt and pepper to taste Picante sauce or sriracha

•Preheat oven to 375˚.

•Press individual tortilla into muffin pan that has been lightly sprayed. Trim off excess tortilla and set aside.

Tortilla should completely cover the inside of each individual muffin section of the pan.

•Mix all ingredients, except cheese, together in large mixing bowl, adding salt and pepper to taste.

•Pour egg mixture into the individual muffin sections, sprinkle top with cheese.

•Bake for about 20 minutes. Let it stand 10 minutes before serving.

DILL SALMON

Salmon fillet or portion (skin on or off - your preference) ½ tbsp dill weed ½ tbsp dill seed 1 tsp lemon pepper 1 tsp red pepper ½ tsp Tajin seasoning 1 tbsp Hellman’s Mayonnaise

•Preheat oven to 400˚F.

•Lightly coat cookie sheet with olive oil.

•Lay salmon evenly on the cookie sheet or pan.

•Add thin layer of mayonnaise over entire filet including sides.

•Mix peppers and Tajin and sprinkle over fish.

•Mix dill weed and dill seed together and sprinkle over fish.

•Place in oven for 15-20 minutes.

Allow it to rest 5 minutes before serving.

TRIPLE A SALAD

16 oz bag fresh arugula 1 small green apple, cubed 1 medium avocado, cubed 1 celery stalk, diced 1 thinly sliced medium shallot bulb ¼ cup parsley, chopped ½ English cucumber, diced 4 tbsp fresh squeezed lemon juice 8 tbsp good extra virgin olive oil Salt Fresh ground black pepper ¼ cup Parmesan cheese 2 tbsp roasted salted pumpkin seeds •In large bowl, mix the arugula, apple celery, shallot, parley, and cucumber.

•Wisk together the lemon juice and olive oil and pour over the salad mix.

•Add salt and fresh ground black pepper to taste.

•Top with avocado chunks and sprinkle with parmesan cheese and pumpkin seeds.

Gwen Leron Vegan, Gluten-Free

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