Get your brunch on

Try these brunchy, immunity-boosting, and lounge-all-day recipes

frankel-berries image

Eating well and feeding those you love is a good practice in self-care. Raiding your pantry and making a fun and delicious brunch can be an adventure. Lazy Sunday brunch, or really any day, can be festive and fun for the whole family. These easy and relaxed recipes are more suggestions than hard and fast rules. Use what you have on hand and get everyone involved.

 

Mixed Berry Smoothies

Serves 4

4 cups fresh or frozen berries

1 cup whole milk yogurt 

2 cups fresh or frozen orange juice or almond milk (or whatever milk you have)

1 cup ice if using fresh fruit instead of frozen

3 tablespoon flax or chia seeds (optional)

  1. Process berries, yogurt, OJ, milk, ice (if using), and seeds until creamy.

 

Brunch Stromboli

Serves 4

The stromboli dough can be made up to two days ahead of serving and is perfect for Mother's Day, Shavuot, or any day you want a special brunch. The stromboli can be baked ahead of serving and reheated in a low oven.

 

Dough

2 teaspoons dry yeast

½ cup warm water

Pinch of sugar

3 cups plus ¼ cup all-purpose flour

¼ cup whole wheat flour (or more all-purpose flour)

1 teaspoon sea salt

¼ cup extra virgin olive oil

¾ cup cold water

 

Filling (any or all of these)

½ cup tomato sauce (homemade or purchased)

8 lightly scrambled eggs or hard boiled and sliced eggs

2 cups shredded cheese

2 cups thinly sliced sautéed veggies (peppers, mushrooms, onions)

1 cup thinly sliced tomatoes

½ cup chopped fresh parsley, basil, dill, or whatever you have

 

  1. To make the sponge/starter, mix yeast, water, sugar, and ½ cup of flour together either by hand or in the bowl of a standing mixer. Cover and allow to sit in a warm place for 30 minutes and up to 1 hour. The surface will look like a sponge.
  2. Mix in remaining 3 cups of flour, salt, olive oil, and water. Knead for 5 minutes until a smooth and elastic dough is formed. Rub dough with a bit of olive oil and cover and allow to rise for 1-2 hours until dough has doubled, or cover and refrigerate overnight.
  3. Roll dough (allow refrigerated dough to come to room temp.) on lightly floured surface to about 11x17 inch rectangle.
  4. Brush with tomato sauce and arrange filling, leaving a 1-inch border, over the dough. Brush edges with water and begin rolling shorter side, jelly roll style, but not too tightly. Pinch edges together and move to parchment-lined baking sheet. Cover and allow to rise for 30 minutes.
  5. Preheat oven to 425F.
  6. Brush stromboli with olive oil. With a sharp knife, make 3 1-inch slits across the top to allow steam to escape. Bake for 20-30 minutes until golden brown. 


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