Guest guest Posted April 9, 2001 Report Share Posted April 9, 2001 * Exported from MasterCook * Menu (Spring): Easter Brunch Recipe By : Everyday Cooking with Dr. Dean Ornish, page 106 Serving Size : 6 Preparation Time :0:00 Categories : Menus Holidays Ornish: Everyday Cooking Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Fresh Asparagus Omelets with Herbs New Potatoes Baked in Rock Salt Pear-Ginger Muffins and Blueberry Muffins Layered Spring Fruit Medley (See separate recipes) For many people, holiday meals provoke some of the most treasured childhood memories. There's no denying that these occasions contribute to our spiritual and emotional health by making us feel part of a family or community. But they don't do much for our physical health when they are occasions for overindulging in fat-laden foods. This menu allows you to celebrate Easter with festive spring dishes that may create new memories and new traditions at your house: plump, golden omelets; creamy potatoes baked in a rock salt crust; tender fruit muffins; and a bowl of sliced fresh fruit that's pretty enough to be your table's centerpiece. The timing: Make the fruit medley first and refrigerate. Cook the asparagus for the omelets. If you have two ovens, you can bake the potatoes and muffins simultaneously. If you don't, bake the potatoes first. When they're done, reduce the oven temperature and mix and bake the muffins. The potatoes will stay hot in their salt crust. Just before you are ready to eat, make the omelets and crack the potatoes' salt crust. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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