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Gather / Recipes

Sunday Supper: The Rotisserie Chicken That Does the Work for You

August Table | Build Your Own Bowl Series

There is a kind of wisdom in knowing when not to complicate things.

Last week I talked about the slow cooker doing the heavy lifting on a Sunday, and the idea that the best meals aren’t the most effortful ones — they’re the most intentional ones. This week I want to take that one step further. Because if last week was about letting the slow cooker rest you, this week is about walking into the grocery store, picking up one beautiful rotisserie chicken, still warm, already done, and letting it carry the whole meal.

The rotisserie chicken is one of the great undersung heroes of the home kitchen. It is already seasoned. It is already cooked. It comes apart easily and generously. And it wants, more than almost anything, to be nestled into a bowl with something bright and something creamy and something that smells like lime and cilantro and summer.

This is the second installment in Build Your Own Bowl with Ease, and it might be the one that converts you.

The Bowl: Rotisserie Chicken Tex-Mex

The photo below says most of it. A deep bowl, a bed of greens, that glossy coconut lime rice, black beans, a tangle of shredded chicken, the queso spooned over the top, a wedge of lime tucked in at the edge. Tortilla chips on the side, obviously.

The green and white napkin you see is our Sequoia print in Linnet Green — one of our most beloved block prints — doing exactly what a beautiful table linen is meant to do: making a simple weeknight meal feel like something worth sitting down for.

Let’s build it.

Start Here: Coconut Lime Rice

This rice is the kind of small thing that changes everything. One addition — coconut oil — and the whole pot becomes soft, fragrant, and a little bit luxurious. It takes exactly fifteen minutes and it will become your default.

Coconut Lime Rice

Serves 4

  • 1 cup jasmine rice
  • 1½ cups water
  • 1 heaping teaspoon coconut oil
  • Zest of 1 lime
  • Pinch of salt

Combine the rice, water, coconut oil, lime zest, and salt in a small saucepan. Bring to a boil over medium-high heat, then reduce to the lowest simmer, cover, and cook for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.

That’s it. The coconut oil makes it soft in a way that butter doesn’t quite replicate — something rounder, warmer. The lime zest blooms in the steam and perfumes the whole pot.

The Queso: White Velveeta, Done Right

I know. I know. But listen. There is a time and a place and that time is Sunday supper and that place is spooned generously over a tex-mex bowl with a chip on the side.

This queso is simple, melts like silk, and comes together in about ten minutes on the stovetop.

Easy White Queso

  • 1 block white Velveeta, cubed
  • 1 can Rotel tomatoes (do not drain)
  • ½ cup chicken broth (add more to thin to your liking)
  • ½ teaspoon garlic powder

Combine everything in a small saucepan over medium-low heat. Stir frequently until fully melted and smooth. Keep it on the lowest setting while you build the bowls. Add a splash more broth if it thickens as it sits.

Serve with tortilla chips alongside the bowl. Yes, also in the bowl. Both. There are no rules here.

Building the Bowl

Open a can of organic black beans, rinse them well under cold water, and drain. Shred the rotisserie chicken — the whole thing pulls apart beautifully with two forks, and you’ll likely have leftovers for the week.

Then lay everything out and build.

The Tex-Mex Rotisserie Chicken Bowl

Serves 4

  • Organic baby spinach, a generous handful per bowl
  • Coconut lime rice (from above)
  • ½ cup organic black beans, rinsed and drained
  • Shredded rotisserie chicken
  • 1 large tomato, sliced, or a cup of cherry tomatoes halved
  • 1 avocado, sliced
  • Tillamook shredded cheese — Monterey Jack and Cheddar blend
  • Fresh cilantro, roughly chopped
  • Lime wedges
  • White queso, spooned warm over the top
  • Sour cream, for finishing

Start with the spinach. Add a scoop of the warm coconut lime rice. Nestle in the black beans. Lay the shredded chicken on top. Arrange the tomatoes, avocado, and a handful of cheese. Scatter the cilantro. Tuck in a lime wedge. Spoon the queso over everything while it’s warm. A small spoonful of sour cream, a squeeze of lime over the whole bowl.

The Dressing: Cilantro Lime Vinaigrette

The queso handles the richness, so the dressing should be bright and sharp and a little grassy. This one takes two minutes and keeps in the fridge for the week.

Cilantro Lime Vinaigrette

  • 3 tablespoons good olive oil
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 tablespoon apple cider vinegar
  • 1 small garlic clove, finely grated
  • 2 tablespoons fresh cilantro, finely chopped
  • ½ teaspoon honey
  • ½ teaspoon cumin
  • Salt and pepper to taste

Whisk everything together or shake in a small jar. Taste it — it should be bright, a little tangy, herby. Adjust lime and salt as needed. Drizzle over the bowl before the queso, or serve on the side for those who prefer to dress their own.

A Note on the Series

This is the second bowl. The first was warm and wintery, a slow cooker and a spinach base and something rich and sweet in the sauce. This one is bright and a little festive, with the lime and the cilantro and the creamy queso cutting through.

What I’m finding as I build this series is that the bowls have a shape: something green at the bottom, something warm and starchy, something with protein, something with brightness, something creamy. The variables change with the season, with what’s at the market, with what the week has asked of you. But the structure holds.

The rotisserie chicken is still warm when you get it home. The rice takes fifteen minutes. The queso comes together while the chicken rests. And then everyone builds their own, and it is beautiful on the table, and it tastes like you tried harder than you did.

That, I think, is the whole point.

Next week in Build Your Own Bowl with Ease: coming soon.

August Table is a space for seasonal cooking, slow living, and the table as a gathering place.

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Gather / Recipes

Sunday Supper: Slow Down, Look Back, and Build Your Bowl

August Table | Build Your Own Bowl Series

There is something about a Sunday that invites you to breathe a little differently. The week that has just passed deserves a quiet moment of acknowledgment. What was hard, what was good, what surprised you. And the week ahead deserves a little intention before it arrives in a rush on Monday morning. Sunday supper, for me, is that ritual. It doesn’t have to be complicated. In fact, the simpler it is, the more room there is for the things that actually matter: sitting down, looking at each other, and being present over a bowl of something warm and nourishing.

This is the first installment of what I’m calling Build Your Own Bowl with Ease, a new theme here at August Table rooted in the idea that beautiful, wholesome meals don’t require hours in the kitchen. They require a little intention, a good pantry, and the wisdom to let a few trustworthy shortcuts do their job while you rest.

This Week’s Bowl: Turkey Meatballs with Roasted Sweet Potato Wedges & a Greek Spinach Bowl

Outside, the peonies are absolutely bursting, deep pink and ruffled, exactly the way they get in that fleeting window before they open too wide. The pale peach roses in the courtyard are blooming too, soft and just-washed looking, and I’ve cut a few stems of both for the table. Sometimes the most beautiful thing you can do for a Sunday supper is bring in what the garden is offering. It costs nothing and changes everything.

Now. To the bowl.

The Turkey Meatballs: Let the Slow Cooker Do the Work

This is the most liberating part of the whole recipe: frozen store-bought turkey meatballs in the slow cooker. I mean it. Sundays can be a day of rest and reset, and there is no prize for making everything from scratch. (You can absolutely make homemade turkey meatballs if you love that project, but today is not the day we are requiring it of ourselves.)

The sauce is where you get to play, and this is the part I want you to make your own. The classic formula most people know, ketchup and grape jelly, is genuinely delicious in its simplicity. But the fridge is always telling you something about what you’re in the mood for. This week, mine told me: Japanese BBQ sauce, a spoonful of cherry jam I put up last summer, a touch of red pepper jelly for heat, and a drizzle of maple syrup to round it all out. It worked beautifully. Sweet, tangy, a little smoky, just enough warmth.

The method is almost embarrassingly easy:

Slow Cooker Turkey Meatballs

  • 1 bag frozen turkey meatballs (about 24 oz)
  • ½ cup ketchup
  • ¼ cup Japanese BBQ sauce (or your favorite BBQ sauce)
  • 2 tablespoons cherry jam (or grape jelly, the classic)
  • 1 tablespoon red pepper jelly
  • 1 tablespoon maple syrup

Combine all the sauce ingredients in the slow cooker and stir to blend. Add the frozen meatballs and toss to coat. Cook on LOW for 4–5 hours or HIGH for 2–3 hours. That’s it. Turn it on and walk away.

The beauty of this sauce formula is that it is endlessly adaptable. Open your fridge. See what jams, jellies, condiments, and sauces are speaking to you. Peach preserves and sriracha. Blueberry jam and hoisin. Apricot jam and dijon mustard. The base ratio stays roughly the same, equal parts something tangy and something sweet, and the slow cooker does the rest.

The Roasted Sweet Potato Wedges

These are crispy, caramelized, and completely irresistible. I started with a technique from Two Spoons for oven-baked sweet potato wedges. The method is solid and the high heat is the key to getting them properly golden rather than soft and steamy. I adapted it to what I had and what felt right: olive oil in place of avocado oil, and onion powder added in alongside the garlic powder. I left out the chili flakes since the meatball sauce already had some heat.

Roasted Sweet Potato Wedges

Serves 4

  • 2 large sweet potatoes, scrubbed
  • 2 tablespoons olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon fine sea salt
  • Fresh thyme (optional but lovely) – I used 1/ teaspoon dried thyme today

Preheat your oven to 450°F. Cut the sweet potatoes in half lengthwise, then cut each half into 3–4 long wedges, keeping the skin on.

In a large bowl, whisk together the olive oil, garlic powder, onion powder, and salt. Add the wedges and toss with your hands until every surface is coated.

Lay the wedges flat on a parchment-lined baking sheet in a single layer. Don’t crowd them or they’ll steam instead of roast. Bake for 15 minutes, flip each wedge, and continue baking for another 15–20 minutes until the edges are deeply caramelized and a little charred. That char is flavor. Don’t be afraid of it.

Building the Bowl

This is where it becomes yours. Lay out the components and let everyone assemble their own, or build it yourself with care and intention, which is its own small act of love.

Start with a generous bed of fresh organic baby spinach. Pile on the warm turkey meatballs straight from the slow cooker. Tuck in several roasted sweet potato wedges. Scatter halved cherry tomatoes in whatever colors are prettiest. Add a handful of kalamata olives. A spoonful of pickled red onion (the pink jewels of any bowl, make a jar on Sunday and use them all week). Finish with crumbled feta cheese over the top.

Dress the whole thing with your favorite Greek dressing or a generous spoonful of tzatziki. Or both.

Simple Greek Dressing

This comes together in under two minutes and keeps in the fridge for the week.

  • 3 tablespoons good olive oil
  • 1½ tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • ½ teaspoon Dijon mustard
  • 1 small garlic clove, finely grated or pressed
  • Salt and black pepper to taste

Whisk everything together in a small jar or bowl. Taste and adjust. More vinegar if you want it brighter, a pinch more salt if something feels flat. Shake before using. Makes enough for 2–3 bowls.

A Note on Sunday Suppers

The best Sunday suppers I can remember weren’t about the food being complicated. They were about the table being set, the flowers being cut, the slow cooker humming, and the feeling that someone had thought about you, had wanted to sit down with you and eat something warm before the week came rushing back.

That’s what this series is about. Build the bowl. Cut the peonies. Sit down together.

The week ahead will take care of itself.

Next week in Build Your Own Bowl with Ease: coming soon.

August Table is a space for seasonal cooking, slow living, and the table as a gathering place.

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Gather / Recipes

The Featured Table: Coming Back to the Table

There are seasons when life asks more of us than usual.

The past few weeks have been full in the most meaningful ways. Travel, time with family, the kind of busy that reminds you how rich life really is. And while I have missed showing up here, I have learned to hold absence without guilt. The table will always be here. And so will you.

This is very much in the spirit of ikigai, that beautiful Japanese concept of finding purpose at the intersection of what you love, what you are good at, what the world needs, and what sustains you. When those things fall into alignment, life feels full rather than frantic. And sometimes, alignment means stepping away from one thing to be fully present in another.

But spring has arrived, and I cannot think of a more joyful reason to return.

This weekend holds so much. Easter and Passover overlap in a rare and lovely way, bringing families and friends to tables across the world. And beyond the traditions, there is simply the season itself. The light lasting longer, the air soft and green-scented, the sense that something new is beginning. It deserves to be celebrated.

For this week’s Featured Table, I am sharing one of the most satisfying things I know how to make right now. A broccoli cheddar quiche with a tender pressed potato crust. What I love most about this recipe is that swapping the traditional pastry for smashed small potatoes makes it naturally gluten free, without sacrificing even a bit of the comfort or flavor you expect from a great quiche. In fact, the potato crust has such a lovely, buttery quality all its own that you may find yourself preferring it.

This is also one of those wonderfully versatile dishes that works beautifully at any hour of the day. We had it last night for dinner alongside a simple green salad and good bread, and it was perfect. But it would be just as welcome at an Easter morning table, a lazy weekend brunch, or a quiet lunch with a friend. It is the kind of recipe that earns a permanent place in your rotation.

Broccoli Cheddar Quiche with Potato Crust

Serves 8

This quiche skips the traditional pastry in favor of a golden potato crust made from baby Yukon golds, pressed into a springform pan and baked until tender and set. The filling is classic and comforting. Sharp cheddar, bright broccoli, and a silky egg custard gently seasoned with Dijon, thyme, and a touch of garlic. It is the kind of recipe that feels like home.

Ingredients

  • 1 1/2 pounds baby Yukon gold potatoes (or any other little potato), scrubbed
  • 2 tablespoons plus 1 1/4 teaspoons kosher salt, divided
  • 2 cups broccoli florets, cut into 1-inch pieces (about 5 ounces)
  • 1 tablespoon olive oil
  • 1 3/4 cups sharp cheddar, shredded, divided
  • 1/4 cup finely chopped yellow onion
  • 8 large eggs
  • 1/2 cup heavy cream
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper

Instructions

Preheat the oven to 400°F with the rack in the middle position.

Place the potatoes in a medium saucepan with 2 tablespoons of salt and enough cold water to cover by about an inch. Bring to a boil over high heat, then reduce to medium-high and cook undisturbed until the potatoes are very fork tender, about 20 minutes. During the last 2 minutes, add the broccoli florets to the pot until they turn bright green and crisp-tender. Using a spider or slotted spoon, lift the broccoli out and transfer to a paper towel-lined plate to drain. Drain the potatoes well and set aside.

Wrap the outside of a 9-inch springform pan with foil and generously brush the sides and bottom with olive oil. Add the drained potatoes in an even layer, then use the flat bottom of a measuring cup to press them firmly into the bottom and about 1 3/4 inches up the sides of the pan, starting from the base. The potatoes will break and press together into a lovely rustic crust.

Sprinkle 1 cup of the cheddar over the potato crust. Top with the chopped onion and the blanched broccoli. Set the quiche on a parchment-lined baking sheet.

In a large bowl, whisk together the eggs, heavy cream, Dijon mustard, thyme, garlic powder, pepper, and remaining 1 1/4 teaspoons salt until smooth. Pour the custard gently over the filling. Scatter the remaining cheddar over the top.

Bake at 400°F for 30 to 35 minutes, until the center is just set and the top is lightly golden. A gentle shake should show very little wobble. Rest for at least 10 minutes before releasing the springform and slicing.

This quiche is wonderful warm, but equally lovely at room temperature, which makes it ideal for a relaxed spring table. It can be made a day ahead and gently reheated in a 325°F oven.

However life has pulled you in recent weeks, I hope this weekend offers a moment to slow down, set the table with a little intention, and gather with the people who matter most.

Spring is here. The table is ready. Come sit a while.

With warmth, Carrie

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Gather / Recipes

Savor the Weekend: Caramelized Onion & Goat Cheese Tart

As the days grow shorter and the evenings cooler, there’s something so comforting about gathering around the table with loved ones. This week’s Featured Table celebrates that cozy feeling with a dish that’s both simple to make and stunning to serve: Caramelized Onion & Goat Cheese Tart.

Flaky puff pastry forms the perfect base for rich, golden caramelized onions and creamy goat cheese, all accented by the earthy brightness of fresh thyme. Whether served as a light lunch, an appetizer for a dinner party, or the centerpiece of a relaxed weekend brunch, this tart brings a touch of rustic elegance to your table.

Remember to slow down and savor the season. Scroll down for the full recipe.

Caramelized Onion & Goat Cheese Tart Recipe

Ingredients:

  • 1 sheet of puff pastry (thawed)
  • 3 medium sweet onions (thinly sliced)
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp sugar
  • 1 tsp fresh thyme leaves (plus more for garnish)
  • 6 oz goat cheese (crumbled)
  • 3 Tablespoons of heavy whipping cream
  • Salt and freshly ground black pepper to taste
  • 1/3 cup of fig jam
  • 1 egg (beaten, for egg wash)

Instructions:

  1. Prepare the Puff Pastry:
    • Preheat the oven to 400°F (200°C).
    • On a lightly floured surface, roll out the puff pastry slightly to even out creases.
    • Transfer the puff pastry to a parchment-lined baking sheet. Using a knife, lightly score a 1-inch border around the edges (do not cut all the way through). Use a fork to prick the center to prevent it from puffing.
  2. Caramelize the Onions:
    • Heat butter and olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for 25–30 minutes, until golden and caramelized.
    • Add balsamic vinegar, sugar, thyme, salt, and pepper. Cook for an additional 3–5 minutes until the mixture is jammy. Remove from heat and cool slightly.
  3. Whip the Goat Cheese:
    • With a standing mixer or cuisinart whip the goat cheese, heavy cream and 1/2 teaspoon salt until light and fluffy.
  4. Assemble the Tart:
    • Mix 1/3 of the cooled onions into the goat cheese mixture, then spread this evenly over the center of the puff pastry, staying within the scored border. Spread the fig jam on top of the goat cheese mixture then top with the remaining caramelized onions.
    • Brush the edges of the puff pastry with the beaten egg mixed with 1 teaspoon of water. Brush over all exposed puff pastry at the edges.
  5. Bake the Tart:
    • Bake in the preheated oven for 20–25 minutes or until the edges are golden brown and puffed.
    • Allow to cool for 5 minutes before garnishing with additional thyme leaves.
  6. Serve Warm or Room Temperature.

Shop the Look:

Gather, create, and savor—this weekend, make your table a place to connect and share special moments.

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3 Holiday Tablescaping Elements That Use Glass Etching

Setting a beautiful table where friends and family can gather is a gift. 

During the holidays, this gift becomes profoundly beautiful, turning our special moments into memorable events. The food, the setting and the company are all particularly important. 

A simple way to take an elegant table and turn it into a work of art is to align your setting with the season. It doesn’t take much effort to reflect the winter wonderland that’s all around us in the colder months. Add a little shimmer and shine, candles and maybe a few rustic elements to mirror a woodsy winter scene, such as pine cones and perhaps a garland.

Our tablecloths in pewter would be perfect for a frosty table setting, or one in linnet green if you want a background with an evergreen vibe.

One crafty way to personalize a holiday table has been around for years, with the modern version starting in the 1800s. It’s the art of etching and it’s particularly well-suited for entertaining during special occasions, and it’s easier than you think. 

How it Works

Etching allows you to alter glass surfaces to create your own designs. You’re creating art on the surface of glass by applying abrasive substances. The removal of glass causes the rough surface and translucent quality of frosted glass.

Basically, you take a sheet of vinyl with an adhesive back, sketch your design and cut it out. You then keep the sheet with the negative space, peel off the adhesive and stick it to the glass surface. Apply etching cream, available at craft stores, and allow it to set for several minutes.

Wipe away the cream, wash it off, and you have a new frosted glass design.

But be aware that etched glass is permanent! Also, don’t include the children in this process. The caustic nature of etching cream limits the possibility of making this a family project.

Here are a few ways to use the method for your tablescaping.

1.Personalized Goblets

What makes this accent fun is each guest gets their own goblet with their name frosted onto the glass. Use plain goblets, nothing with too much scrollwork or design elements already in play. 

With lettering, you’ll probably want to choose some vinyl stencils with an appropriate font, unless you have excellent penmanship and the ability to cut out tiny details with perfect accuracy. Cursive lettering is especially nice for a special occasion.

Of course, the personalized goblet’s main function is as an elegant place card, without taking up any extra space on your table. But the personalization will also allow your guests to mingle without becoming confused over which drink is theirs. The goblets will also make the members of your party feel like an important part of the night’s festivities since you took the time to etch their names into the place settings.

Don’t be tempted to alter your great-grandmother’s crystal goblets or anything that has a special place in your heart or family traditions. 

Pick up an inexpensive set from a chain store and you won’t regret your arts and craft moment.

2.Other Placeholders

If you don’t love the idea of goblets as a placeholder, you can also pick up a pack of small oval or round mirrors at a craft store that you can etch for your guests and will catch the light nicely on your table. Or, a personal favorite, order and etch some glass ornaments that also serve as a present for each of your guests. For example, a star or a glass reindeer ornament placed artistically near each place setting adds a lovely touch and is a meaningful memento of the evening.

3.Centerpiece

There is nothing quite like candlelight to bring a magical glow to a dinner party. The soft romantic light brings a traditional warmth to your gathering and reflects off of your glassware, filling the creative space like starlight.

You can double the effect with a mirror or similar reflective surface under the candles, like a wintry, frozen lake. You can also mark the importance of the occasion by etching your own design around the edge, and perhaps including the date and family name. 

Instead of a surface for candles, you could choose a glass container for flowers, Christmas crackers, Christmas pudding or other holiday fare. If you have a family crest, by all means, etch away. Use your imagination and your artistry.

Happy Holidays!

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Comfort

More joy, more laughter, more love

Collectively, we are all going through a difficult time right now.  When things get difficult, regardless of what is at the root of it, I think the only salve is to create opportunities for more joy, more laughter and more love.  Connections are a basic human need.  We need each other.  For me, connections at the table with an amazing meal, simple or complex with friends and family all around, is grounding and lifts my spirits.

Think of your most memorable meals throughout your life.  Chances are there was delicious food, coupled with emotions and connections.  Perhaps there were tears, or belly aching laughter, mixed with love, friendship and contentment. To be sure, stories were told. Memories were created.

Since I am a trained artist, I approach entertaining, setting the table, menu creation and cooking all with an artist’s sensibility. I love layers, whether I am painting or setting the table.  Layers of colors, textures, flavors and sensations.  In fact, I created the term “Luxe Farmhouse” for August Table specifically to mean layers of rustic charm and simplicity mixed with elements of surprise, whether it’s a glint of shining metal and something sparkly and luxe, or a burst of intense flavor paired with a simple staple.

This weekend, try to connect with others.  Meet outside and bring your masks, practice social distancing for sure.  Studies are showing that it’s far less likely that you will get COVID-19 if you are outside, where there is a breeze.  If meal prep is not something you want to do right now, you can buy simple ingredients and assemble them in a beautiful way, or simply just buy a loaf of bread, cheese and grapes.  Break bread with others.  It’s been too long cooped up in our homes without connections.

Inspiredbythis

Photo by Inspired by This

Wishing you love, laughter and joy this weekend,
Carrie

33D3287D-7494-4CBE-894B-A02DF7A5768D

Carrie Allen created this site as a way for people to share stories about things they love.  She loves chasing quiet, authentic moments and sharing them with her family and friends.  Read more about her inspiration here. 

 

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Your Spring Table #togetherapart

Springtable_lookingout

This year your Spring table is no doubt going to be different than years past as we cannot host gatherings of friends and family at our tables.   We also are seeing a limited supply of certain items in the grocery store, so planning more extensive menus can be tricky.

I would suggest simplifying this year.  Make it easy on yourself, and those at home with you, by pulling together a simple menu, while still making the occasion feel extra special.  Pull out those linen napkins and a tablecloth if you have them.

If not, check out our offerings at August Table, we can get them to you!  Put flowers on the table.  If you have a yard, cut flowers or branches and put them in a vase, jar or anything fun.  Mix up your prints, plates and cutlery for a fun boho look.

Now what to serve?

Caramelized-Shallot-Gruyere-Rosemary-Quiche-Crust-top

Caramelized Shallot and Gruyere Quiche with Rosemary Crust

 

You can dress a quiche up and make it very elegant with simple ingredients on hand and add a green salad and fruit salad and you’re good to go.

spinachmushroomquiche

Spinach and Mushroom Quiche

 

As with any of these recipes and ideas you can substitute ingredients for what you have on hand.  No eggs?  Buy a carton of egg beaters and use those.  No fresh veggies?  A bag of frozen broccoli or spinach makes a delicious quiche!  I’ve noticed that if the milk is not in stock at the store they likely have oat milk or almond milk.  You can use any milk substitute – just make sure you get the plain flavor.  You get the idea.  Be creative.

In addition to quiche you can throw together a board and have fun with it.

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Ultimate Spring Brunch Board by Half Baked Harvest

 

I also love the idea and look of a bagel board.  Make your Easter brunch easy.

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Bagel and Smoked Salmon Board by Half Baked Harvest

 

Another idea – create a yogurt parfait station with yogurt, fruit and granola.  Other fun items to consider: muffins of various flavors, hard boiled eggs or deviled eggs.  Delicious and fun to assemble.

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Yogurt Bowls by Sugar and Charm

 

You can add different cereals too…

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Breakfast Parfait Board by Barefeet in the Kitchen 

 

Have a good week.

Stay safe and be well.

33D3287D-7494-4CBE-894B-A02DF7A5768D
Carrie Allen created this site as a way for people to share stories about things they love.  She loves chasing quiet, authentic moments and sharing them with her family and friends.  Read more about her inspiration here. 

 

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