Lavender, raspberries, beets, peas, grits and pizza. What do these all have in common? Recipes that cannot be missed for spring brunch. These recipes are sweet recollections from past Edible Indy features as well as three impressive recipes from our tasteful friends at Edible Houston, Edible Delmarva and Edible Nutmeg.
FROMAGE BLANC WITH ENGLISH PEAS, BREADCRUMBS AND ARTICHOKE VINAIGRETTE
(Edible Delmarva, Summer 2021)
recipe: Chef Tyler Akin, Le Cavalier Restaurant, Wilmington, Delaware | photography: Becca Mathias
This beautiful dish marries an easy-to-make soft cheese with a flavorful and versatile artichoke vinaigrette, beautifully tender spring peas, crisp garlicky breadcrumbs and a hint of mint. Serve as a starter or small plate.
Get the recipe here.
BEET CRUST PIZZA
(Edible Nutmeg, Spring 2019)
recipe and photography: Monique Sourinho
This delightfully different beet-crust pizza is sure to be a hit with family or friends, and a wholly new take on pizza!
Get the recipe here.
CHÈVRE GRITS WITH BEETROOT & RADISH
(Edible Houston, Winter 2016)
recipe: Francine Spiering | photography: Raymond Franssen
Get the recipe here.
SWEET LAVENDER CASHEW CREAM
(Edible Indy, Summer 2011)
recipe: Audrey Barron | photography: Jennifer L. Rubenstein
This plant-based sweet dip is a versatile recipe you’ll come back to again and again. Dunk fresh berries in it or spoon it into parfaits. Use it as a substitute for whipped cream or frosting. Try freezing the cream and eating it like ice cream.
It’s high-powered nutrition balanced by a light and fresh flavor.
Get the recipe here.
SMALL-BATCH RASPBERRY VANILLA JAM WITH BLACK PEPPER
(Edible Indy, Spring 2014)
recipe: Suzanne Krowiak | photography: Jennifer L. Rubenstein
Nothing is better on a weekend morning than toast with homemade jam. Not only does it taste delicious, it’s one of the prettiest things you can put on your table.
The great news is that you don’t have to know how to can food or have buckets of fresh fruit to get started. Small-batch jam is perfect for people who want to pick up a small amount of produce at the farmers market or grocery and have something on the table within 30 minutes.
Get the recipe here.