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Let’s Do Brunch

The sun’s shining, the garden’s sprouting—that’s reason enough to celebrate. Here are some light-fare recipes—favorites from our archives with a sprinkling of new. Head to your nearest farmers market for the freshest eggs and the season’s best asparagus and strawberries. Garnish everything with cheery edible flowers.


Floral Brie

Recipe: Trixie Bond, Master Gardener
Photo: Kelly Yandell

Edible flowers—pansies, violets, dianthus, nasturtiums, marigolds and herbal blooms, to name a few—come in myriad shapes and colors.


Spring Thyme

Recipe: Jules Aron
Photo: Gyorgy Papp

Juicy strawberries and fragrant thyme pair well with gin.


Asparagus Frittata with Feta and Green Onions

Recipe: Meredith Steele

This spring frittata features farm eggs, tender asparagus, tangy feta and fresh green onions. The perfect brunch for large groups—or halve the ingredients and use a smaller skillet for an intimate breakfast in bed.


Strawberry Omelet

Recipe: Kelly Yandell

Strawberries add a colorful twist to this lightly sweetened omelet.


Asparagus Flatbread

Recipe: Ellise Pierce

Makes 2 large flatbreads/8 pieces each


Strawberry & Goat Cheese Popovers

Recipe: Meredith Steele 

Crispy on the outside, airy on the inside with a surprise—a strawberry-and-goat-cheese center.

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Edible Dallas & Fort Worth is a quarterly local foods magazine that promotes the abundance of local foods in Dallas, Fort Worth and 34 North Texas counties. We celebrate the family farmers, wine makers, food artisans, chefs and other food-related businesses for their dedication to using the highest quality, fresh, seasonal foods and ingredients.

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