An Unapologetically Trendy Brunch

Continuing on from my last post, I’ve got more recipes from this year’s Mother’s Day brunch! Today I’m doing the side dishes: asparagus with hollandaise — a classic; avocado toast with pistachios, — a fun twist on a new favorite; and jumping on one of the faddiest fads right now — hasselback potatoes! These ‘gram-friendly potatoes are even yummier than they are aesthetically pleasing, and this is one trend that makes total sense.

Hasselback Potatoes

serves 6

- 6 Russet or idaho potatoes

- 2 cloves garlic

- salt

- pepper

- nutritional yeast

- dried rosemary

- olive oil

1. Preheat oven to 425 F and oil a baking dish or sheet.

2. Wash potatoes and cut into slices nearly all of the way through, about 1/8 inch thick. If you're having trouble, put wooden spoons on either side of the potato to stop from slicing all the way through.

3. Put in baking dish, brush with oil, sprinkle with salt and pepper.

4. Bake for 30 minutes.

5. Meanwhile, mince garlic.

6. At the 30 minutes mark, sprinkle the potatoes with garlic, nutritional yeast, rosemary, pepper, and a touch more salt, making sure some of it gets between the slices.

7. Bake another 15-20 minutes, til nearly done.

8. If serving as a part of the brunch, set aside and put back in the oven during the last 10 minutes the frittata is baking. Otherwise, cook 5-10 minutes more, until fork tender, and serve hot.

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Roasted Asparagus with Hollandaise

serves 4-6

- 1 bunch asparagus (if you can't find any that's nice and thin, you can always peel thick asparagus so it will be tender)

- olive oil

- salt

- pepper

- vegan hollandaise sauce (this is a really solid recipe, though I added a bit more lemon)

1. Preheat oven to 425 F.

2. Cut ends off of asparagus and toss with olive oil, salt, and pepper.

3. Arrange on a baking sheet and bake 12-15 minutes if serving immediately, but if preparing with brunch, cook 10 minutes and throw in the oven during the last 5 minutes the frittata is baking.

4. Drizzle with warm hollandaise and serve.

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Avocado Toast Points with Spiced Pistachios

serves 6

- decent bread (a nice, grainy bread or pumpernickel does well)

- 1 avocado

- vegan mayo

- salt

- pepper

- 1/2 cup pistachios

- cayenne

- chili powder

- coriander seeds

- cumin seeds

This is an easy way to turn classic avocado toast into something a little more interesting. The spice blend is a spin on dukkah, one of my favorite toppings for pretty much everything. Just pulse all of the ingredients in a spice grinder, and adjust the levels of everything to taste. Slice the bread into triangles, toast, spread with mayo, then mashed avocado, then the pistachio dukkah. Easy peasy!

And that's it, folks. Three super simple and delicious recipes for sides or snacks! Next up: the drinks and sweets portion of brunch!