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Green up your spring with two of our favorite brunch recipes!

Zucchini Waffles and Asparagus, Pea, & Mint Salad

We’re so excited that the weather is starting to be more consistently warm…minus that little snow burst we had yesterday *insert eyeroll here*…and that means it’s the perfect time of year to bust out a couple of our favorite brunch recipes (which can really pass as anytime recipes, but we love them for brunch).

We haven’t made them yet this year so we don’t have pictures to share, but we have been writing and delivering recipe card care packages to friends to keep the quarantine more interesting and these two recipes have been on the top of our list. Snail mail is lovely anytime, but it’s even better when human interaction is limited. We’ll be sure to add some pictures when we make them soon!

Zucchini Waffles

Serves 2


1 medium zucchini, grated

½ c flour

1 tsp baking powder

1 egg, lightly beaten

1/4c gruyere, grated

1 scallion, thinly sliced

1 Tbsp fresh dill, chopped + sprigs for serving

Optional Toppings

Smoked salmon

Greek Yogurt + Chives

Soft scrambled eggs w/chives


1. Preheat waffle iron to medium & oven to 200°F

2. Sprinkle zucchini with salt & toss; Transfer to a colander & let stand for 10 minutes

3. Squeeze zucchini dry by pressing it in the colander, using cheese cloth, or a clean dish towel; add to a large bowl

4. Stir in egg, cheese, scallions, & dill

5. Add flour & baking powder; stir until just combined

6. Spray waffle iron with non-stick cooking spray

7. Spoon half of the batter onto the center of a waffle iron (approximately ½ cup per waffle) & spread it into an evenly distributed circle (~5” in diameter); close the waffle iron

8. Cook until the waffle is crispy & golden brown (7-9 mins); Transfer directly to the rack of the oven to keep warm while cooking the other waffle

9. Serve warm with dill & any toppings you choose

Notes: Increase recipe as needed to serve more people. Freeze leftovers & toast/bake to thaw/heat.

Asparagus, Pea, & Mint Salad

Serves 2


1 cup fresh peas

½ bunch asparagus

1 lemon

1 clove garlic, minced

½ cup fresh mint

Freshly shaved pecorino cheese

Salt & Pepper

Olive Oil


1. Bring a pot of water to a boil & prepare an ice bath; trim asparagus

2. Blanch the peas & asparagus for approximately 4 minutes

3. Remove peas & asparagus from the boiling water & place in the ice bath (using a strainer helps to drain the hot water before transferring peas and asparagus to the ice bath)

4. Drain the water from the ice bath & pat the peas & asparagus dry

5. Chop asparagus on the diagonal into 1 ½” pieces, mince the garlic, & tear the mint into smaller pieces if desired

6. Place asparagus, peas, garlic, & mint into a bowl for serving; zest the lemon into the bowl (try for at least half of the lemon, but use more or less to meet your taste), toss ingredients

7. In a small bowl, whisk lemon juice, olive oil, & salt & pepper together to taste & drizzle over the salad

8. Top salad with shaved pecorino & serve

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