Bonnie Taste of the Garden: Brunch

A TASTE OF THE GARDEN:

BRUNCH

Flavorful Dishes from Fresh Ingredients bonnieplants.com

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TABLE OF CONTENTS <

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Set a GardenFresh Table

Photos by Karen E. Segrave

Mini Pancakes

3 Easy Omelets

Savory Oven Hash Trio

Melon Balls 3 Ways

One-Dish Wonders

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Sweet & Savory: Infused Butters “When you think of brunch, the garden should be top of mind. You’ll find some of the most flavorful ingredients ripe for the choosing when you turn to the garden for your recipes.”

-P. Allen Smith

TV Host, Author & Lifestyle Expert eMagazine/eCatalog published by Hortus Ltd./ A P. Allen Smith Company.

Content, images and videos are designed, produced and owned by Hortus. bonnieplants.com

3 | Container Gardens

SET A GARDENFRESH TABLE The garden inspired the menu for all the recipes found in this book, so it only seems natural for it to influence the setting and table as well. Brightly colored plates, mason jars (used for glasses), and linens echo the vivid blooms of the garden to create a table that’s as naturally beautiful as its surroundings. What’s more, many of the items were gathered from around the garden and the house—saving both time and money. Read on for tips to recreate this colorful beauty-meets-bounty look.

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GROWING CONDITIONS FOR FLAVOR Temperature: The ideal growing temperature is 80s during the day and 60s at night. When temperatures are higher, plants may struggle to set fruit. Cooler temperatures affect the plantâ&#x20AC;&#x2122;s ability to fully develop its flavor compounds. Itâ&#x20AC;&#x2122;s best to choose varieties suited to your gardening zone.

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4 TRICKS FOR A BEAUTIFUL, BOUNTIFUL TABLE Plant Small Flower & Herb Gardens

Plant your favorite fragrant herbs (we used mint, chocolate mint, sweet basil, and fernleaf dill) in a galvanized container. Be sure to drill drainage holes in the bottom of the container before adding potting soil and herbs.

For a touch of warm color, plant flowering plants in small terracotta pots. We planted a mix of petunias and lantana. Place a pot at each place setting or group them around the centerpiece. For a thoughtful favor, give each guest one to take home to grow in his or her own garden. Limit water prior to the party to prevent the containers from leaking onto the table.

TIP

Quick Idea: Keep bugs at bay by lighting a few citronella candles and placing them on the table and along the garden’s pathway.

For a simplified version of the galvanized planter, place small pots of previously planted herbs inside a bin and allow their leaves to spill over the edges.

Use Your Veggies Wisely

Place your just-harvested fruit or vegetables on the table for a unique-to-you, no-cost addition to the décor. Depending on the season, harvest melons or large gourds for use in the décor; you can even try hollowing them out to hold flowers or use sliced pieces in a vase arrangement.

Add Bright Tableware

Use colorful plates, serving pieces, and linens to accentuate the colors of the garden.

Here, a mix of green and purple plates is a refreshing dose of cool color, while casual, striped linens add to the everyday, laid-back feel of the gathering.

Consider Repurposed Items

Amethyst-hued mason jars are given a new life as drinking glasses for the low-key brunch.

Whether for use as glasses, vases, or simply as décor, look around your home and find items that can be repurposed for a specific function at the table or be used to add color to the overall look.

4 | Breakfast/ Brunch

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Sweet Potato Hash

SAVORY OVEN HASH TRIO Reinvent a breakfast classic with three different takes on the triedand-true hash recipe. Fresh-fromthe-garden herbs and vegetables add a burst of flavor to each of these renditions.

Southwestern Hash

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Southwestern Hash

Herb-Infused Hash

Sweet Potato Hash

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SWEET POTATO HASH: serves 6

INGREDIENTS 1 large sweet potato, peeled and sliced ¼-inch thick 1 large Yukon Gold potato, sliced ¼-inch thick (do not peel) 6 small red skinned potatoes, unpeeled and sliced ¼” thick (do not peel) 1 medium onion, peeled and cut into ¼-inch slices 1 cup diced raw pancetta (you may substitute bacon) 2 teaspoons dried mixed herbs, such as rosemary, marjoram, and thyme Dash of garlic powder 4 tablespoons olive oil Worcestershire sauce or ketchup PREPARATION Preheat oven to 400 °F. In a large bowl, combine the potatoes, onions, pancetta.

In a smaller bowl, mix together the herbs, garlic powder, and olive oil. Pour this mixture over the potato mixture and toss together until covered.

Divide the mixture evenly between two large, rimmed baking sheets. Bake 30 minutes bonnieplants.com

turning the mixture once at 15 minutes. Remove from oven and serve with ketchup or Worcestershire sauce.

HERB-INFUSED POTATO HASH: 4 servings

INGREDIENTS 6 medium Yukon Gold potatoes, diced into ½-inch cubes (do not peel) 3 garlic cloves minced 1 bunch (approx. 8) green onions, chopped – stems included 3 tablespoons olive oil ½ teaspoon fresh rosemary, chopped ½ teaspoon fresh basil, chopped ¼ teaspoon fresh dill, chopped PREPARATION Preheat oven to 400 °F. Mix the first three ingredients together in a large bowl. In a medium-sized bowl, stir together the olive oil, rosemary, basil, and dill. Pour the olive oil mixture over the potato mixture until it is well coated. Pour out onto a large, rimmed baking sheet.

Bake for 25-30 minutes or until potatoes are tender.

SOUTHWESTERN HASH: serves 6

INGREDIENTS 4 tablespoons olive oil 6 medium Yukon Gold potatoes peeled and diced into ½”cubes 1 onion, cut into large cubes 1 red bell pepper, seeded and diced into ½-inch cubes (or a jalapeño pepper if you want more heat) 1 green or yellow pepper seeded and diced ½” chunks 2 teaspoons fresh parsley, chopped 3 garlic cloves, minced ½ cup freshly grated cheddar cheese (optional) PREPARATION Preheat oven to 400 °F. Mix all ingredients (except for cheese) together in a large bowl. Evenly distribute on a large, rimmed baking sheet and cover with grated cheese, if desired. Bake for 25-30 minutes or until potatoes are tender.

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MELON BALLS WITH POPPY SEED DRESSING: Melon Balls with Poppy Seed Dressing

MELON BALLS 3 WAYS Add a syrup, dressing, or topping to your favorite melons for a kicked-up take on traditional fruit salad.

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INGREDIENTS 2 tablespoons poppy seeds ¼ cup lemon juice ¼ cup white wine vinegar cup agave nectar 1 teaspoon dry mustard powder 1 teaspoon Dijon mustard 1 teaspoon salt ½ teaspoon freshly ground black pepper ¾ cup canola oil ¼ cup extra virgin olive oil Melon of your choice PREPARATION Toast the poppy seeds in a small skillet over medium heat for 2-3 minutes, tossing often.

Combine the lemon juice, vinegar, agave nectar, dry mustard, Dijon mustard, salt, and pepper in a blender.

Slowly add the oils, pulsing until the mixture is well combined. Finally, add the toasted poppy seeds and pulse once to combine.

Use a melon-baller tool to make balls from the melon of your choice. Pour the dressing over the balls, toss, and serve immediately.

Note: If you do not plan to serve immediately, store the dressing and fruit separately until ready for use. Dressing may be stored in an airtight container in the refrigerator for up to 2 weeks.

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MINT-INFUSED MELON BALLS:

YOGURT-TOPPED MELON BALLS:

INGREDIENTS 1 cup packed fresh mint leaves â&#x20AC;&#x201C; whole or chopped 1 cup sugar 1 cup water Melon of your choice

INGREDIENTS Yogurt (vanilla or plain) Melon of your choice Toppings of your choice: granola, raspberries, blackberries or blueberries

PREPARATION Bring mint, sugar, and water to a boil. Stir until sugar is completely dissolved. Continue to cook for 2 minutes. Strain.

Use a melon-baller tool to make balls from the melon of your choice. Pour the syrup over the balls and chill for 4 hours or overnight.

PREPARATION Use a melon-baller tool to make balls from the melon of your choice. Place the melon balls in a bowl, and add dollops of vanilla or plain yogurt to the top. Add granola or berries on top of the yogurt.

Serve immediately.

Yogurt-Topped Melon Balls

Note: Syrup may be stored in an airtight container in the refrigerator for up to 2 weeks.

Mint-Infused Melon Balls

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HERB-INFUSED BUTTER: Serves 20 Herb-Infused Butter

SWEET & SAVORY: INFUSED BUTTERS No matter which taste you prefer, these home-blended butters add flavor to bread, biscuits, rolls, or muffins.

INGREDIENTS 2 sticks unsalted butter (at room temp) 4 tablespoons fresh herbs, minced (We suggest trying chives, tarragon, parsley, basil, dill, rosemary or any combination of these.)

PREPARATION Place sticks of butter in a large bowl and beat until smooth.

Gradually mix in herbs until well blended. You may also wish to add salt and pepper.

Spread the butter mixture out onto parchment paper and roll into a log shape. Place in refrigerator to chill until set.

Slice and serve with bread, cornbread, or rolls.

STRAWBERRY BUTTER: Serves 24

INGREDIENTS 2 cups ripe fresh strawberries, stems removed 1 ½ cups salted butter, softened ½ cup powdered sugar PREPARATION In a blender, combine butter and sugar. Blend on high speed until completely smooth.

Add strawberries and continue blending until smooth. Spread butter mixture out onto parchment paper and roll into a log shape. Place in refrigerator to chill until set. Slice and serve with toast or muffins.

WATCH HOW TO MAKE HERB-INFUSED BUTTER

PLAY

Strawberry Butter

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MINI PANCAKES Mix in fresh vegetables and herbs for a flavorful new take on two-bite pancakes.

Chocolatebonnieplants.com Mint Pancakes

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Corn and Basil Pancakes

CHOCOLATE MINT PANCAKES:

CORN AND BASIL PANCAKES:

JALAPEÑO AND BACON PANCAKES:

INGREDIENTS 1 ½ cups flour 2 tablespoons sugar 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt 2 eggs 1 ¼ cups milk 1 teaspoon vanilla 2 tablespoons chocolate mint, chopped ½ cup mini chocolate chips ½ tablespoon butter

INGREDIENTS 1 cup flour 1 teaspoon baking powder ½ teaspoon salt ¼ teaspoon black pepper 1 ¾ cups fresh corn, cut off the cob (approx. 3 regular size ears) ¼ cup fresh basil, chopped ½ cup milk 2 eggs, beaten 1 tablespoon olive oil

INGREDIENTS 1 ¼ cups white flour 2 tablespoons sugar 1 teaspoon baking powder ½ teaspoon salt 1 egg 1 jalapeño, de-seeded and chopped 2 tablespoons sharp cheddar cheese, shredded 3 strips bacon, cooked and crumbled 1 cup milk 1 tablespoon olive oil

PREPARATION In a large bowl, combine the first five ingredients and stir until blended. In a separate bowl, beat the eggs. Stir in the vanilla, mint, and chocolate chips. Mix until well blended, and then add gradually to the other mixture. Coat a griddle or skillet with butter and allow to heat. Pour the mixture onto the hot pan in two-to three-inch circles.

Cook until you see bubbles rise on the surface, flip and cook again until brown. Serve hot with pats of butter and syrup.

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PREPARATION In a large bowl, mix the first four ingredients together until blended. In a separate bowl, mix the remaining ingredients (except for the olive oil) together, and then add gradually to the dry mixture.

Coat a griddle or skillet with olive oil and allow to heat.

Pour the mixture onto the hot griddle in three-inch circles.

Use a fork to spread the mixture into a circle, if necessary.

Cook until bubbly, flip and cook again until brown. Serve hot with pats of butter and syrup, if desired.

PREPARATION Mix all the ingredients (except for olive oil) together until well combined. Coat a griddle or skillet with olive oil and allow to heat. Pour the mixture onto the hot griddle in small circles.

Cook until bubbly, flip and cook until brown. Pour your favorite syrup over a small stack and serve immediately.

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Jalape単o and Bacon Pancakes

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3 EASY OMELETS Use farm fresh eggs along with vegetables and herbs from your kitchen garden for hearty and healthy takes on this classic dish.

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GROWING CONDITIONS FOR FLAVOR Red Pepper Omelet Temperature:

The ideal growing temperature is 80s during the day and 60s at night. When temperatures are higher, plants may struggle to set fruit. Cooler temperatures affect the plantâ&#x20AC;&#x2122;s ability to fully develop its flavor compounds. Itâ&#x20AC;&#x2122;s best to choose varieties suited to your gardening zone.

Herb Omelet

Tomato and Basil Omelet

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TOMATO AND BASIL OMELET: INGREDIENTS 3 farm fresh eggs ½ cup milk Spray olive oil 1 green onion (stems included), chopped 1/8 teaspoon basil, chopped ¼ cup tomatoes, diced ¼ cup shredded cheddar cheese Salt and fresh ground pepper to taste PREPARATION Combine the eggs and milk and beat until blended. Spray a pan with olive oil and sauté the green onion until almost tender. Add the egg mixture and top with basil. Using a spatula, push the egg mixture to the center as it cooks to add “fluff” to the omelet. The remaining egg mixture should run under the omelet as you keep pushing it to the center of the pan. When the mixture is almost fully cooked, sprinkle with ½ the tomato and ½ the cheese, and fold over to create the omelet. Continue to cook on medium heat until it

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is fully done. Top with remaining tomatoes and cheese and serve immediately.

RED PEPPER OMELET: INGREDIENTS 3 farm fresh eggs ½ cup milk Spray olive oil 1 green onion (stems included), chopped ¼ cup red peppers, diced ¼ cup shredded cheddar cheese Salt and fresh ground pepper to taste PREPARATION Combine the eggs and milk and beat until blended.

Spray a pan with olive oil and sauté the green onion and peppers until almost tender. Add the egg mixture.

Pour into the pan, allowing it to fill the entire surface, and cook until fluffy. When the mixture is nearly done, sprinkle with half the cheese and fold over to create the omelet. Continue to cook on medium heat until the edges are brown. Top with the remaining cheese, salt, and pepper. Serve immediately.

HERB OMELET: INGREDIENTS 3 farm fresh eggs ¼ cup milk 1 tablespoon chopped fresh herbs such as dill, parsley, tarragon, basil, or chives (or a mixture) Spray olive oil Salt and freshly ground pepper to taste PREPARATION Beat the eggs and milk in a small bowl. Add the herbs to the mixture. Spray an omelet pan with olive oil, allow to heat, and add the egg mixture. Cook the egg mixture until the edges are light brown and the eggs are fluffy. Fold over, add salt and pepper, and serve immediately.

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ONE-DISH WONDERS Combine garden staples and spices for two bake-ahead breakfast casseroles that will serve a crowd.

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Garden Bake with Sausage

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Garden Bake with Sausage

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Zucchini Bake

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ZUCCHINI BAKE INGREDIENTS 1 tablespoon olive oil 1 cup onion, chopped 3 cups zucchini, thinly sliced (do not peel) 2 tablespoons fresh parsley, chopped ½ teaspoon garlic powder 1 teaspoon fresh oregano, chopped ½ cup shredded parmesan cheese 1 cup mozzarella cheese 2 teaspoons Dijon mustard 5 eggs ½ cup cold water Salt and pepper to taste PREPARATION Preheat oven to 350° F. Heat olive oil in a large skillet. Add onion and cook for 10 minutes or until onion is tender. In a large bowl, combine the next seven ingredients (through Dijon mustard) and mix together. Transfer into a 13- x 9-inch baking dish. In a separate bowl, lightly beat the eggs with the water. Pour this mixture over the entire dish.

Bake for 30-35 minutes or until zucchini is tender.

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GARDEN BAKE WITH SAUSAGE INGREDIENTS ½ pound Italian sausage, sliced ¼” thick ½ cup onion, chopped 2 cups tomatoes, diced 1 cup lima beans 1 cup corn 1 cup green beans 1 cup peas 1 cup whipping cream 1 cup water ¾ cup quinoa, uncooked ½ teaspoon oregano ¼ teaspoon garlic powder 1 teaspoon salt ¼ teaspoon fresh ground pepper 2 cups shredded Monterey Jack cheese, divided into 1-cup portions PREPARATION Preheat oven to 350° F. Spray a large, ovenproof skillet with olive oil or butter spray, and brown sausage and onion over medium heat. Remove from heat, and add the next 10 ingredients (through garlic powder) and half of the cheese to the skillet. Mix well.

Season with salt and pepper, top with remaining cheese, and bake for 35-40 minutes or until beans are tender.

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