Healthy Brunch

Ring in the New Year with these tasty brunch recipes.
I love brunch! It's one of the easiest meals to prepare for a group of people no matter how many are coming. It can be affordable, simple, delicious, healthful and fun! Here are some recipes from Wildtree to entertain your family & friends one weekend.

Portobello “Benedict”

Serves: 4

 4 portobello mushroom caps
1 tablespoon Wildtree Natural Grapeseed Oil
¼ teaspoon salt
Freshly ground black pepper, to taste
4 pieces Canadian bacon
4 large eggs
1 tablespoon white vinegar
¼ cup Wildtree Basil Pesto, prepared
4 teaspoons freshly grated Parmesan cheese

Preheat large skillet or griddle over medium-high heat. With a spoon, gently scrape out the dark inside of the mushroom caps, making sure not to break them. Add oil to the pan and place mushrooms top side down in the pan, and season with salt and pepper. Cook mushrooms over medium-high heat for about 5 minutes per side, until they are tender, juicy, and dark brown. Set the mushrooms aside on a plate, top side down. Cook the Canadian bacon in the same pan, 30 seconds per side, until slightly golden brown. Place one piece on top of each mushroom. For the poached eggs, bring water in a saucepan to almost boiling then lower the heat until it is no longer boiling, and stir in vinegar. Crack each egg into its own small ramekin or cup, making sure not to break the yolk. Place the cup near the surface of the hot water and gently drop each egg into the water. With a spoon, nudge the egg whites closer to the yolk. This will help the egg whites hold together. Turn off the heat, and cover. Let sit for 4 minutes, until the egg whites are cooked. Remove the eggs from the water and place one on top of Canadian bacon in each mushroom cap. Top each mushroom with 1 teaspoon of pesto and 1 teaspoon of Parmesan cheese.

Curried Butternut Squash and Potato Latkes
Serves 7

3 cups shredded peeled butternut squash (about ¾ lb)
3 cups shredded peeled russet potato (about ¾ lb)
4 tablespoons chopped fresh cilantro
½ teaspoon salt
¼ teaspoon ground black pepper
2 teaspoons Wildtree Curried Garlic Blend
 6 tablespoons all purpose flour
1 large egg
¼ cup Wildtree Natural Grapeseed Oil

Combine squash and potato in a colander; drain 30 minutes, pressing occasionally with the back of a spoon until barely moist. Combine potato mixture, cilantro, salt, pepper, Curried Garlic, flour, and egg in a large bowl and toss well. Heat a large skillet over medium-high heat. Add 4 teaspoons of Grapeseed Oil to the pan; swirl to coat. Working in batches of 5 latkes, spoon ¼ cup of the potato mixture loosely into a dry measuring cup. Pour mixture into pan, and flatten slightly. Sauté 4 minutes on each side or until golden brown and thoroughly cooked. Remove latkes from pan; keep warm. Repeat with remaining oil and potato mixture.
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Baked Eggs Florentine
Serves 4

4 large beefsteak tomatoes
1 teaspoon Wildtree Adobo Seasoning Blend
½ cup frozen chopped spinach, thawed and drained
1 teaspoon Wildtree Roasted Garlic Grapeseed Oil
½ tablespoon Wildtree Hot Chili Pepper & Garlic Blend
¼ cup feta, crumbled
5 large eggs
¼ teaspoon salt
Freshly ground black pepper, to taste

Preheat oven to 350º F. Cut a ½-inch slice off the top stem end of each tomato. Scoop out the inside seeds and membranes with a spoon, making sure not to go through the flesh. Place tomatoes in a 9-inch baking dish and sprinkle evenly with Adobo. In a small bowl, toss spinach with Grapeseed Oil, Hot Chili Pepper & Garlic Blend, and feta, and spoon mixture in equal amounts into each tomato cup. In a medium bowl, whisk the eggs with salt and pepper until combined. Pour evenly over spinach. Bake tomatoes until eggs are set, about 45-50 minutes.