Mother's Day Brunch Recipes From Southern Roots Restaurant

Sundried Tomato, Spinach & Goat Cheese Heart-shaped Quiche
-a heart shaped cookie cutter, 5"x5"
(1) premade pie crust
(4) eggs, whipped
(1tbsp) plain greek yogurt
(2tbsp) sundried tomatoes, soaked in a splash of lemon juice & water
(1/4c) fresh spinach, finely julienned
(1tbsp) chevre goat cheese, preferably Goat Lady Dairy
(about 4) basil leaves, finely julienned
salt & pepper to taste

-Preheat oven to 400. Cut pie crust with a knife about 1" larger than the heart shape. Mold pie crust into cutter sprayed with nonstick spray on a baking sheet, folding over the edge slightly, press with fork. Squeeze excess liquid from tomatoes & place in crust. Add basil, spinach & crumble goat cheese. Whip eggs & yogurt, pour over filling. Bake for about 25-30 minutes, or until center is firm to touch & crust is golden brown. Allow to cool at room temperature, carefully remove heart mold & reheat slightly before serving.

Chocolate Chipotle dipped Rudd Farm Strawberries
(8oz) chocolate chips
(1/4c) heavy cream
(2tsp) chipotle powder
A bunch of the Greatest Strawberries Grown Anywhere On Earth! The one & only Rudd Farm...

-Set a sauce pan with about 1 1/2 inches of water on medium low heat. Add chocolate, chipotle powder & cream. Fold with a silicon spatula occasionally until uniform. Do not whisk! When chocolate is very smooth & shiny, hold strawberries by the stem & dip in chocolate. Place on a baking sheet to cool. Enjoy!


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