Rosemary Roasted Beets and Goat Cheese Tart with Arugula and Balsamic Honey Drizzle

Phew that’s a long name. No way around that unfortunately, and I hope it doesn’t deter you. It doesn’t take a lot of time, prep, or ingredients but tastes like you’ve spent all day making a complicated dish. The colors also look very impressive on a plate, so it would be perfect to impress your friends at a spring brunch!

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Brunch Time!

I’m not sure I could love brunch more than I do. I’m not sure if it’s because I went to school in DC, and then stayed in DC, where there is a prominent brunch culture. I think it the end it just speaks to my food soul. It’s the best of both worlds. You don’t have to chose between breakfast or lunch food, or sweet or savory, and it’s completely appropriate to drink mid-day. I could easily write a dissertation on brunch and why it is so amazing, but I will spare you. I’m sure I don’t have to convince you of the wonders of brunch, so I’ll just move on to the post. Continue reading