A Berry Stylish Brunch: Colorful Fashion And Food

I’ve always appreciated the way color blocking adds interest to a simple fashionable design. It’s such a fun way to play with hues. You can pair brightly colored separates together or choose an item that already comes color blocked such as this adorable Minuet dress I recently received as a gift from my friend, Jen. 

It’s fun to accessorize a color blocked look with a big belt, chunky jewelry , and eye catching shoes. All the accessories here are from http://www.burlingtoncoatfactory.com. 

Here are some other dresses that you may like- 

They are available at (left to right, top to bottom) http://www.lattori.com , http://www.shein.com, http://www.houseoffraser.com, http://www.theoutnet.com, http://www.firstdibs.com, http://www.lattori.com. 

A color blocked look is so perfect for any occasion, especially a fun, casual brunch. It’s an easy and elegant look to put together whether you are going out for brunch : 

Or entertaining at home :

If you are preparing brunch , why not take advantage of the berries in season right now ? 

These recipes are perfect for this time of year. They are all quick, easy, healthy , and as appealing to the eye as they are to the appetite. 

Stuffed French Toast

Filling: 

4 oz. cream cheese

4 T. strawberry yogurt 

1 T. powdered sugar 

2 T. milk

1 cup strawberries 

Toast:

4 large eggs

1 cup milk

2 T. sugar

1/2 t. ground nutmeg

2 to 4 T. butter

8 slices bread 

Fresh strawberries for garnish 

Prepare filling by combining cream cheese, yogurt and powdered sugar until smooth. Add milk until mixture is spreadable. Fold in strawberries and set aside. Using a large mixing bowl, whisk eggs, milk, sugar and nutmeg until blended. Over medium heat, melt butter in a non-stick pan. Remove bread slices from egg mixture and place in skillet, cooking both sides until golden. Spread filling mixture on 4 slices of toast, cover with remaining 4 slices.Dust with powdered sugar and garnish with fresh strawberry slices. 

The next two choices are adaptions of recipes from Pillsbury Magazine, which I’ve subscribed to for the past 14 years and simply adore ! 

Ham-Asparagus Rolls With Spinach Raspberry Salad 

Ingredients:

16 fresh asparagus spears 

1/3 cup spreadable cheese with garlic and herbs 

8 slices Virginia or Smithfield ham

4 cups fresh raspberries 

1/4 cup purchased raspberry salad dressing 

To do:

Heat grill for indirect cooking as recommended by manufacturer. Break bottom off asparagus spears. Place 2 inches of water in large skillet; bring to a boil. Add asparagus; cook 1 to 2 minutes or until bright green. With pancake turner, remove asparagus from skillet; place in shallow pan of ice water. Remove from water; drain on paper towels. 

Spread cream cheese over each ham slice. Place 2 asparagus spears on each slice; roll ham around asparagus. Place two 10-12-inch metal skewers through 4 rolls.

Reduce heat to medium,and place ham rolls on unheated side of grill. Cook 3-4 minutes or until ham is lightly browned, turning once. 

On each serving plate, arrange spinach, raspberries, and 2 ham rolls. Drizzle each salad with salad dressing. 

Grilled Chicken Salad with Raspberries

Ingredients:

2 tablespoons raspberry jam 

1 1/2 tablespoons raspberry vinegar 

1 tablespoon honey 

1 1/2 teaspoons olive oil 

2 boneless skinless chicken breasts 

1/4 teaspoon black pepper 

1/2 bag mixed salad greens

1/2 cup fresh raspberries 

2 frozen soft white or crusty wheat dinner rolls 

To do:

Heat grill. In medium bowl, stir together jam, vinegar, honey and oil. Reserve one-third of the mixture for dressing. Add chicken to remaining mixture, tossing to coat. Let stand at room temperature 10 minutes. 

Remove chicken from marinade; discard marinade. Place chicken on gas grill over medium heat or on charcoal grill. Cook 10-12 minutes. Sprinkle with pepper. To heat dinner rolls, place rolls in foil on grill during last 6 to 7 minutes of cooking time. 

In large bowl, toss salad greens and reserved dressing. Divide between 2 plates. Slice each chicken breast crosswise into slices; do not separate slices. Fan chicken slices; arrange 1 1 breast on salad greens on each plate. Garnish with raspberries. Serve with dinner rolls. 

Another idea for breakfast or brunch is to simply make pancakes, cut into shapes with a knife or cookie cutter and garnish with berries. 

Hope you enjoyed this post! 

Hope it inspires you to try a new look, recipe, or simply enjoy the fruits of the season.

I always appreciate your time and attention.  

Yours truly, 

Jennifer 

Xoxoxo

ps. since we are talking breakfast ( I know, brunch) I’m leaving you with these three quotes from one of my favorite movies (Breakfast At Tiffany’s) –

pps. I just hate to end this post without 1 more quote :