Easter Brunch Recipes from Salud! Cooking School

Deborah Barnes,

Avocado Grapefruit Salad 

Ingredients

  • 4 Cups Baby Greens
  • 2 Grapefruits, peeled, cut into supremes (segments)
  • 2 Avocadoes, peeled, sliced into strips lengthwise
  • 1/4 Cup Cotija Cheese, Crumbled
  • ¼ cup Marcona Almonds, crushed

Vinaigrette

  • 2 Tbsp. Shallots, minced
  • 1 Clove Garlic, minced
  • 1/2 Grapefruit, zested and juiced (once grilled)
  • 1/4 Cup Champagne Vinegar
  • 2 tsp. Whole Grain Mustard
  • 2 tsp. Agave Nectar
  • 4-6 Large Mint Leaves, cut into ribbons
  • 3/4 Cup Avocado Oil
  • S&P to taste

Directions

  1. Spray grapefruit with nonstick pan spray and grill, cut side down until grill marks are achieved. Juice the grilled grapefruit.
  2. Make vinaigrette by mixing all ingredients in bowl except oil. Slowly drizzle oil into mixture while constantly whisking to form emulsion. Taste and adjust seasoning with S&P. Gently toss grapefruit and avocado in vinaigrette. Line a large serving platter with greens, place avocado and grapefruit on top, garnish with Cotija, almonds and mint. Serve additional dressing as needed.

 

Buttermilk Biscuits

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoons salt
  • 1 ½ tsp. baking powder
  • 1 teaspoons baking soda
  • 1/4 cup vegetable shortening, cold
  • 1/4 cup butter, cold
  • 3/4 cups buttermilk, plus additional for brushing

Directions

  1. Combine dry ingredients together. Cut in fat with a pastry blender until you achieve pea-sized pieces. Add buttermilk. Reach your hands to the bottom of the bowl and lift fingers in a tickling motion to help flour absorb the buttermilk. Once flour looks moist, start gathering dough together in one clump. Flip dough and press into dry crumbs. Repeat process until all dry crumbs are incorporated (do not fold dough).
  2. Pour dough onto a sheet pan lined with parchment or a silicone mat. Press dough into a rectangle ¾ -1 inch high. Cut biscuits with a bench scraper or a knife. Brush with buttermilk and season with salt and pepper.
  3. Bake at 375°F about 15-20 minutes until golden brown in color.

Sage Breakfast Sausage

Ingredients

  • 5 Pounds Pork butt
  • 25 oz. salt
  • .3 oz. ground white pepper
  • .1 oz. poultry seasoning
  • 1 Cup ice cold water

Directions

Season meat, keep chilled & grind through fine plate 1/8 “, mix on low speed for 1 minute slowly adding water.  Mix on med speed 15-20 sec till sticky. TEST, adjust seasoning and stuff casings.

Sausage Gravy

Sausage Gravy Ingredients

  • 1 pound breakfast sausage
  • 1/2 cup diced onion
  • 1/4 cup diced red pepper
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • Salt & black pepper to taste

Directions

  1. Crumble and cook sausage in large skillet over medium heat until browned. Remove and set aside. Add onion to the pan and cook until slightly softened. Add pepper and continue to cook until soft. Stir in flour until dissolved. Cook until flour smells nutty. Gradually whisk in milk, whisking completely between each addition. Cook gravy until thick and bubbly. Add sausage back to pan and season with salt and pepper.

Carrot Cake Bread Pudding

Pudding Ingredients

  • 1 Loaf Bread, cut into 3/4-inch cubes
  • 1 Cup Milk
  • 2 Eggs
  • 2 Egg Whites
  • 1 tsp. Vanilla Extract
  • ¼ Cup Sugar
  • Pinch Cinnamon
  • Pinch Salt
  • 1 Small Carrot, peeled and grated
  • 2 Tbsp. Pecans, chopped
  • 1/4 Cup Pineapple, minced
  • 2 Tbsp. Coconut

Directions

  1. Preheat oven to 350°. Spread pound cake cubes out onto a sheet pan. Toast in oven until browned on edges (15-20 minutes). Place in a large bowl.
  2. Mix milk, eggs, vanilla, sugar, cinnamon and salt in a medium bowl and whisk until well-incorporated. Pour over bread and add remaining ingredients. Toss well.
  3. Spray a muffin tin with nonstick spray. Place pudding mixture in cups. Bake in oven until custard is set 25-30 minutes. Serve with whipped cream or ice cream.

Ingredient List

Pantry

  • ¼ cup Marcona Almonds, crushed
  • 2 Tbsp. Shallots, minced
  • 1 Clove Garlic, minced
  • 1/4 Cup Champagne Vinegar
  • 2 tsp. Whole Grain Mustard
  • 2 tsp. Agave Nectar
  • 1 ½ tsp. baking powder
  • 1 teaspoons baking soda
  • 1/4 cup vegetable shortening, cold
  • 1/4 cup butter, cold
  • .1 oz. poultry seasoning
  • 2 cups milk
  • 2 Eggs
  • 1 tsp. Vanilla Extract
  • Pinch Cinnamon
  • 1 Small Carrot, peeled and grated
  • 2 Tbsp. Pecans, chopped
  • 2 Tbsp. Coconut

Produce

  • 1/4 cup diced red pepper
  • 1/2 cup diced onion
  • 2 Grapefruits, peeled, cut into supremes (segments)
  • 2 Avocadoes, peeled, sliced into strips lengthwise
  • 4-6 Large Mint Leaves, cut into ribbons
  • 1/4 Cup Pineapple, minced
  • 4 Cups Baby Greens

Grocery

  • 3/4 Cup Avocado Oil

Meat

  • Ground Pork

Dairy

  • 3/4 cups buttermilk,

Specialty

  • Cotija

Bakery

  • 1 Loaf Bread, cut into 3/4-inch cubes