Late-Summer Brunch Menu + Recipes

As Summer starts winding down, we’re eager to start transitioning into the slower, cooler days of Fall. One of our favorite ways to bring in the new season is by enjoying our favorite late Summer brunch recipes with family and friends. The later sunrises and crisper mornings call for delicious, cozy breakfast recipes that can be prepped the night before and enjoyed well into the late morning. Here, we’ve shared our perfect late-summer brunch menu that is a time-tested classic with our families and friends, which we think yours will love too. For our vegan friends, we’ve included vegan alternatives to each of our recipes that are so good you might not even notice the difference!

 

Raspberry and Lemon Scones

If you’re looking to prepare these the night before, simply combine all the dry ingredients in a bowl and cover overnight. You can also prepare the icing and set covered in the freezer so that you are ready to drizzle in the morning!

 

Ingredients for Scones

½ bag Stahlbush Island Farms Frozen Raspberries

Rind of 1 lemon

2 cups all-purpose flour

¼ cup sugar

1 tablespoon baking powder

6 tablespoons cold, unsalted butter, cut into ½ inch pieces

2 eggs

½ cup half & half

1 teaspoon almond extract

½ teaspoon salt

 

Ingredients for Icing

1 cup powdered sugar

1 tablespoon lemon juice

 

Preparations for Scones

  • Preheat oven to 425 F.
  • Sift together flour, baking powder, sugar, and salt. Add lemon rind, and stir until incorporated, making sure no lemon rind clumps remain. Cut in the butter until mixture is combined. Carefully fold in raspberries.
  • In a separate bowl, combine the eggs, half & half, and almond extract.
  • Stir into the flour slowly, and combine until incorporated.
  • Turn the dough out onto a well-floured surface and gently form it into a ball. Pat the ball into an even circle, about ½ inch thick. Use a biscuit cutter or knife and cut scones into triangle shapes.
  • Place the wedges 1 inch apart on the baking pan, lined with parchment paper.
  • Bake until golden brown, about 13 minutes.

 

Preparations for Icing

  • Combine powdered sugar and lemon juice until no clumps remain.
  • Drizzle over scones once they are nearly completely cool, and serve immediately.

 

Vegan Raspberry and Lemon Scones

 

Ingredients for Scones

½ bag Stahlbush Island Farms Frozen Raspberries

Rind of 1 lemon

2 cups all-purpose flour

¼ cup sugar

1 tablespoon baking powder

6 tablespoons room temperature coconut oil (must be room temperature, mostly solid, similar to a butter consistency)

1 flax egg (1 tablespoon ground flax meal and 2 tablespoons warm water mixed together, and let sit for 2 minutes)

¾ cup plain almond milk, or other dairy-alternative milk

½ teaspoon salt

 

Ingredients for Icing

1 cup powdered sugar

1 tablespoon lemon juice

 

Preparations for Scones

  • Preheat oven to 400 F.
  • Sift together flour, baking powder, sugar, and salt. Add lemon rind, and stir until incorporated, making sure no lemon rind clumps remain. Cut in the coconut oil until mixture is combined. Carefully fold in raspberries.
  • In a separate bowl, combine the flax egg and almond milk. Slowly add to the dry mixture until just combined.
  • Turn the dough out onto a well-floured surface and gently form it into a ball. Pat the ball into an even circle, about ½ inch thick. Use a biscuit cutter or knife and cut scones into triangle shapes.
  • Place the wedges 1 inch apart on the baking pan, lined with parchment paper.
  • Bake until golden brown, about 13 minutes.

 

Preparations for Icing

  • Combine powdered sugar and lemon juice until no clumps remain.
  • Drizzle over scones once they are nearly completely cool, and serve immediately.

 

 

Vegetable Egg Scramble

 

Ingredients

6 – 10 eggs, depending on how many people you are serving (roughly 2 eggs per person)

2 tablespoons olive oil

¼ onion, diced

1 red bell pepper, diced

½ bag Stahlbush Island Farms Chopped Curly Kale

½ bag Stahlbush Island Farms Cut Spinach

½ bag Stahlbush Island Farms Sweet Potatoes

8 – 12 cherry tomatoes, chopped

3 cloves garlic, diced

1 tablespoon cumin

½ teaspoon chili powder

½ teaspoon red pepper flakes

Dash of Tabasco Sauce or other hot sauce

Salt and Pepper to taste

 

Preparations

  • Add onion, sweet potato, red pepper, tomatoes, and olive oil to a medium skillet over medium heat, and sauté until onions are translucent and vegetables are cooked through, about 7-10 minutes. Add garlic, and cook for an additional minute.
  • In a large bowl, beat eggs together and add to skillet. Move around with a spatula to separate the eggs.
  • When eggs are about halfway cooked, add spinach and kale to the pan. Cook until eggs are cooked through, and the greens are wilted. Add spices at the last minute, and serve immediately.

 

Vegan Vegetable Tofu Scramble

For prep the night before, drain and crumble the tofu beforehand and store covered in the fridge overnight.  

 

Ingredients

1 package extra-firm tofu

2 tablespoons olive oil

¼ cup onion, diced

1 red bell pepper, diced

½ bag Stahlbush Island Farms Chopped Curly Kale

½ bag Stahlbush Island Farms Cut Spinach

½ bag Stahlbush Island Farms Sweet Potatoes

8 – 12 cherry tomatoes, chopped

3 cloves garlic, diced

1 tablespoon cumin

½ teaspoon chili powder

½ teaspoon red pepper flakes

Dash of Tabasco Sauce or other hot sauce

Salt and Pepper to taste

Optional: ½ teaspoon turmeric and ¼ teaspoon smoked paprika

 

Preparations

  • Drain tofu and press until all liquid is expelled, using a tofu press or heavy cans, books, pans etc. Once tofu is drained, using your fingers or a fork, crumble into a bowl so the tofu is in small chunks. If using turmeric for color, add to the bowl and stir to combine. Add remaining seasoning, and let “marinate” for around 10 minutes. Add a small amount of water to help the seasoning incorporate.
  • Add onion, sweet potato, red pepper, tomatoes, and olive oil to a medium skillet over medium heat, and sauté until onions are translucent and vegetables are cooked through, about 7-10 minutes. Add garlic, and cook for an additional minute.
  • Add tofu crumbles, kale, and spinach, and cook until tofu is cooked through and greens are wilted. Remove from heat, season to taste, and serve immediately.

 

 

Roasted Rosemary Breakfast Potatoes (Vegan Friendly!)

To prepare the night before, chop all ingredients and store in the fridge covered overnight.

 

Ingredients

2 – 3 large russet potatoes

1 bag Stahlbush Island Farms Colorful Sweet Potatoes

½ diced onion

4 cloves garlic

2 tablespoons olive oil

2 tablespoons fresh rosemary diced, or less for less fragrant potatoes

Salt and Pepper to taste

 

Preparations

  • Preheat oven to 425 F.
  • Chop russet potatoes into cubes matching the size of Colorful Sweet Potatoes and add to a bowl. Add olive oil, onion, garlic, rosemary, and seasoning, stirring to combine until everything is evenly covered.
  • Spread onto a prepared baking sheet, and roast for 25 – 35 minutes, checking periodically. Mix vegetables if one side is cooking too quickly.
  • Once potatoes are soft, remove from oven and let cool. Garnish with chives, sour cream (or vegan sour cream), and cheese (or nutritional yeast), if desired.

 

 

Simple Health Berry Blend Smoothie (Vegan Friendly!)

 

Ingredients

1 cup Stahlbush Island Farms Health Berry Blend

2 very ripe bananas

1 cup milk or dairy-alternative milk

1 tablespoon honey or agave, to taste

 

Preparations

  • Add all ingredients to a blender, and blend until combined. Serve immediately.
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