By Chef Lauren Cox, Closer to Your Food

Are you responsible for taking mom out for brunch this year? Save some money and calories by staying home and cooking her a beautiful brunch in the comfort of your own kitchen.

 

Lavender and Honey Lemonade

1/4 cup local, raw honey
2 cups fresh squeezed lemon juice
1 quart filtered water
1/4 cup agave nectar
1 teaspoon dried lavender or 5 sprigs fresh lavender

In a large pitcher, combine all ingredients and stir well with a whisk or spoon until well combined. Allow the lemonade to chill covered in the fridge at least 15 minutes before serving.

Fun Tip: Freeze little lavender flowers in ice molds and serve the pretty ice cubes with the lemonade.

 

Mint and Agave Melon Salad

1 whole cantaloupe, peeled, seeded and cubed about 1”
1 whole honeydew, peeled, seeded and cubed about 1”
1 cup of watermelon, peeled, seeded and chopped 1”
1/4 cup fresh mint leaves, chopped
2 tablespoons agave nectar
1 pinch cinnamon
1 pinch salt
1 teaspoon lime zest

In a large bowl, combine all ingredients until the melon has a nice coating of the mint, agave and seasoning. Cover and chill at least 10 minutes before serving.

 

Lemon Poppy Chicken Salad with Crostini

Preheat your oven to 450 degrees

For the Crostini:
1 high quality baguette sliced 1” thick on the bias
2 tablespoons olive oil
Sea salt and fresh cracked pepper to taste
2 large lemons cut into wedges

On a baking tray, lay out the crostini and lightly drizzle them with the olive oil. Season them with salt and pepper. On a separate corner of the pan, lay the lemon wedges down and drizzle with olive oil. Bake the crostini and lemon about 5 minutes, but watch them carefully so they do not burn. Remove from the oven and allow to cool. Set the lemon aside for the chicken

For the Chicken Salad:
1 whole rotisserie chicken, off the bones and chopped
1/4 cup Greek yogurt
2 roasted lemons
1 tablespoon poppy seeds
1 teaspoon agave nectar
2 teaspoons grainy mustard
1 tablespoon fresh chopped flat leaf parsley
1 tablespoon shallot, minced
Sea salt and fresh cracked pepper to taste
1 cup fresh micro greens

In a bowl, mix together all of the ingredients, except for the microgreens and lemon. Squeeze in the juice from the roasted lemon and then check the seasoning. Stir again. Cover and chill at least 1 hour before serving. Serve alongside the crisp homemade crostinis and garnish with a little bit of micro greens on top.

 

Dark Chocolate Raspberry Ganache Dip

2 cups fresh fruit of choice (berries, nuts, seasonal fruit, etc.)
1 cup dark chocolate chunks
1/2 cup fresh raspberries
1/4 cup coconut milk

In a double boiler on medium heat, slowly melt the chocolate chunks. Slowly whisk in the coconut milk in thirds until silky and creamy. Add in the raspberries and mash them into the chocolate with the back of a spoon or whisk. Stir again to evenly distribute the raspberry into the chocolate.

Using a fondue pot, or something similar that will stay warm, pour the chocolate mix into it. Serve alongside a platter of the fruits and nuts for dipping.

 


lauren

Closer to Your Food is a wellness blog focused on eating and cooking for health and sustainability with recipes and lifestyle tips formulated around a plant-based diet and home-grown local foods. Chef Lauren Cox holds a B.A. from the le Cordon Bleu in Culinary Management with over 8 years of fine dining experience in private dining, catering and Michelan star restaurants.

 

 


*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.