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Brunch can be a breeze By Jim Flint Jul 20, 2022 12:30 AM A A 3 View all photos Summer al fresco entertaining is easy with these tasty ideas Charred scallions add a bright, seasonal touch to the traditional onion tart recipe, with a lemony goat cheese and ricotta spread on baked puff pastry. [Photo by Jim Flint] Sliced strawberries and halved seedless red grapes add a sweet note to a spinach salad, dressed with a piquant raspberry vinaigrette and topped with toasted pecan halves. [Photo by Jim Flint] Mexican breakfast nachos incorporate scrambled eggs for a quick summer brunch egg dish with Southwestern flavors. [Photo by Jim Flint] Summer puts everybody in a party mood, and there’s no better way to celebrate than a late-morning al fresco spread of tempting sweet and savory breakfast and lunch dishes — served with your favorite libations. Let’s do brunch! Summer dining on the deck or patio in late morning has another thing going for it: avoiding the heat of day that can become oppressive by afternoon or early evening. Embrace grill weather by including salmon or skewered shrimp on the menu. Both are quick and practically foolproof. Don’t turn yourself into a short-order cook on brunch day. That means no pancakes or eggs made to order. We’ll show you an easier way to get it done. Many dishes on your brunch menu can be prepared ahead of time. But consider starting with an appetizer like stuffed mushrooms or deviled eggs to give you a small window for final prep. Following are some easy, delicious dishes to consider adding to your summer brunch menu, along with some time-saving tips that will get you out of the kitchen and into the party. The first rolls nachos, eggs and a medley of Southwestern flavors into one quick and easy dish. What’s not to like? No flipping is required with this sheet pancake, perfect for a crowd. Not only do you enjoy hands-off time while it bakes, but there’s minimal cleanup. This light and delicious salad will become a summer brunch favorite with its mix of baby greens and fresh fruits, dressed with a tangy raspberry vinaigrette. Elegant yet easy, this warm onion tart switches up the classic recipe and uses charred scallions instead of yellow onions for a bright, delicious bite that’s brunch-perfect. Get your guests involved and let them have fun making their own mimosas from a variety of options. Mimosas don’t have to be made with just orange juice. Set up a self-serve bar with iced bubbly and a variety of chilled juices and garnishes. Breakfast Nachos 6 large eggs 1/4 teaspoon salt 1/2 tablespoon vegetable oil 5 ounces tortilla chips, about 4 cups 1 cup shredded Monterey jack cheese 1/4 cup pickled jalapeno slices 1 avocado, pitted, peeled and thinly sliced 1 cup pico de gallo 2 tablespoons chopped fresh cilantro Sour cream and lime wedges, for serving Beat the eggs with the salt. In an oven-safe 12-inch skillet, heat the oil over medium heat. Add beaten eggs to pan and scramble until just set, for about 4 minutes. Transfer to a plate and set aside. Preheat oven broiler. Spread half of the chips in same skillet and sprinkle with half of the cheese. Top with remaining chips and cheese, then scrambled eggs and the pickled jalapeno slices. Broil until cheese melts and chips begin to brown, for 1 to 2 minutes. Remove from oven and top with the avocado slices, pico de gallo and chopped cilantro. Serve with the sour cream and lime wedges. Spinach and Fruit Salad 8 ounces fresh, washed baby spinach or baby greens 1/2 cup red seedless grapes, sliced in half 1/2 cup fresh strawberries, hulled and sliced 1 large kiwi, peeled, cut in half lengthwise and sliced 1/2 cup toasted pecan halves 1/2 cup vegetable oil 1/3 cup raspberry vinegar 1 tablespoon raspberry jam Juice of half a lemon 1 tablespoon sugar 1/4 teaspoon salt Place the spinach or greens in a large serving bowl. Top with the sliced grapes, strawberries and kiwi and the toasted pecans. In a small bowl, combine the oil, vinegar, jam, lemon juice, sugar and salt; whisk until well-blended. Drizzle dressing over salad to taste and toss lightly just before serving. Scallion Tart 1 sheet frozen puff pastry, thawed overnight 1 beaten egg for brushing pastry 3 large bunches of scallions, roots and darkest green ends trimmed away, plus 1 scallion, finely chopped Oil, for brushing scallions 8 ounces fresh goat cheese, at room temperature 1/2 cup whole-milk ricotta cheese 1/4 cup fresh flat-leaf parsley, chopped, plus more for garnish 1/4 cup fresh mint, chopped 2 tablespoons lemon zest (and more for serving) 1 tablespoon lemon juice 2 tablespoons toasted almond slivers Kosher salt and freshly ground pepper, to taste Place oven rack in lower third of oven and heat to 400 F. Unfold the pastry onto a piece of parchment paper and roll to a half-inch bigger on all sides. Slide parchment and pastry onto a baking sheet. Brush a half-inch border all around with the egg wash. Using a fork, prick most of middle section of pastry. Bake in preheated oven until deep golden brown, for 20 to 25 minutes. If middle puffs, push it down after it cools a little. Meanwhile, heat a large cast-iron skillet on medium high. Brush the whole scallions with oil and sprinkle with a half teaspoon salt and grinds of fresh pepper. Cook in batches, turning occasionally, until charred and tender. In a food processor, pulse the goat cheese and ricotta until smooth. Add the parsley, mint, lemon juice and zest, chopped scallion and 1/4 teaspoon each salt and pepper, pulsing to combine. Spread cheese mixture on cooled pastry, leaving borders bare. Arrange charred scallions on top, sprinkle with additional parsley, zest and the toasted almonds. Serve at room temperature. Slice into squares as a side, or in strips for an appetizer. Sheet-Pan Pancake Simply make your favorite pancake recipe. Use about 2.5 cups flour and milk or buttermilk to make an adequate amount of batter to fit a standard sheet pan. Place a 12-by-17-inch rimmed baking sheet on oven’s center rack and heat to 450 F. When oven is fully preheated, carefully remove hot baking sheet and add 2 tablespoons melted butter, using a pastry brush to spread from edge to edge. Immediately pour in pancake batter and spread evenly. Bake until golden brown and a toothpick inserted in center comes out clean, for 12 to 13 minutes. Cut into squares, top with macerated berries, drizzle with maple syrup and add dollops of vanilla yogurt, if desired. DIY Mimosa Bar 1 or 2 bottles chilled prosecco or dry sparkling white wine Orange juice (with a splash of cranberry juice and orange slice, for garnish) Pomegranate juice (with pomegranate seeds, for garnish) Grapefruit juice (with raspberries and mint leaves, for garnish) Mango nectar (with thinly sliced strawberries, for garnish) Open the prosecco or sparkling wine and place in a bucket filled with ice to keep chilled. Pour the juices you’re offering into small pitchers or jars and garnish as suggested or desired. Set out champagne flutes for guests to serve themselves, using equal parts fruit juice and sparkling wine, offering additional garnishes on small plates. Reach Ashland writer Jim Flint at [email protected].