Unique dishes with first-of-the-season vegetables woven throughout.
The season of long weekends and al fresco brunches is fast approaching. Yes, you could go out, battle the crowds and practically have to beg for a cup of coffee. But we propose a new way, a homemade way. And because brunch is a bit of a special occasion, these offerings are a little more decadent than your normal weekday breakfast of bran and yogurt (you have to live once in a while). More importantly, they contain loads of spring and summer vegetables, so you can start your roughage intake early in the day, which helps you eat more produce overall. The dishes, created by New York-based chef Dawn Perry, are easy to scale up, plus have built-in make-ahead elements, handy when you're hosting friends for the weekend or attending a brunch potluck. Feel free to be liberal with the arugula and broccoli. Bottomless mimosas are at your discretion.
Vegetable Buckwheat Crepes