June 20th marked the one year anniversary of our official engagement, meaning a ceremony in front of 120 family members. To celebrate, we decided to stay-in and make one of our long, scrumptious brunches. The morning before, we filled up our market bags with organic heirloom tomatoes, mint, basil, baby leeks, ricotta cheese, goat cheese, a brioche bun, farm fresh eggs, bing cherries, nectarines, raspberries, lavender, and gladiolus.
making it official, again
The Ambiance:
Our dining room
The Menu:
Floral Cherry Salad
Floral Cherry Salad is a staple salad that I make during the spring and early summer. Mix salad greens, flower petals, slivered almonds, and pitted cherries together in a mixing bowl. Drizzle lightly with balsamic vinegar, sea salt, and pepper. Toss and serve.
Fresh herbed Omelet
Roasted Tomato with Quinoa
The Roasted Tomatoes stuffed with Quinoa is really easy to make. Try for yourself.
Raspberry and Ricotta Brioche
Raspberry and Ricotta Brioche makes for an elegant brunch dish or dessert. It is also very easy to make.
Did you know that Club Dine In! is on Twitter and Facebook? Follow@clubdinein for daily health, fitness, and social news, recipes and delicious tips! Join the Club Dine In! community on Facebook to connect with like-minded individuals and find out about exclusive Club Dine! events.
Club Dine In! 