Community Fundraising Brunch 2023

by Sandra Martin-Dent Special Projects Director

Combine in a glass:

• 1 part freshly squeezed orange juice, chilled
• 2 parts champagne or prosecco, chilled
• orange slice as garnish

Variations:

• add a splash of triple sec (optional)
• alter the proportions of juice-to-alcohol to your taste
• muddle berries along with the juice, then strain before pouring into the glass and garnish with a berry and mint leaf
• add a splash of another flavor like pineapple, grapefruit, or cranberry juice

by Luke Hodder Prud'homme Intern

1/3 cup rolled oats
2/3 cup water
pinch of salt
1/2 apple, chopped
Cinnamon to taste
Milk to taste
Recommended: brown sugar, coconut, nuts, seeds, raisins

Add oats, water, salt, apple, and raisins (if using) to a pot and bring to a boil. Cook for 2 minutes, then turn off the heat and let sit for 5 minutes.

Stir in cinnamon, milk, and any other add-ins of your choice.

Enjoy!

by Mika Abair Administrative & Outreach Director

Yield: 1 serving

Olive oil
2 slices sourdough bread
1-2 avocados
1 small lemon
2 large eggs, room temperature
(Garlic) salt, black pepper, red chili pepper flakes + spices of your choice

The Avocado:
Toast your bread to your liking in the toaster or oven
Cut and scoop the avocado(s) into a bowl
Squeeze a squirt of lemon
Add a sprinkle of (garlic) salt and black pepper
Smash the avocado with a fork to your liking; chunky or smooth
Spread a bit of olive oil on your bread
Add avocado spread to bread

The Egg:
Make your egg to your liking; scrambled, over easy, poached
Season it with spices of your choice
Top your avocado toast with your egg
Sprinkle some (garlic) salt, black pepper, and red pepper flakes on top
Can add additional toppings to your liking
Suggestion: Everything but the Bagel seasoning *chef’s kiss*

There you have it! Your Awesome Attitude Avocado Toast

by Rebeca Pessoa Program Director

Yield: as many servings as you make!

Olive or Avocado oil
Garlic, minced (Beca suggests 3+ cloves!)
Onion, chopped into small pieces
Mix of potatoes, cut into small cubes (Sweet potatoes/Yukon Gold/Russet/Fingerling potatoes—whatever is your favorite kind!)
Bell pepper, chopped
Baby spinach
Cumin
Ground Coriander
Paprika
Black pepper
Salt
Feta cheese
Eggs
Fresh Parsley or Cilantro, chopped

Heat the oil in a skillet, add the onion and garlic. Cook until the onion softens and garlic is browned.

Add the potatoes and cook until the edges of the sweet potato are browned. Stir often to avoid burning. You can also put the lid on the pan for the potatoes to cook faster. Once the potatoes are tender add cumin, coriander, paprika, salt, pepper, and any of your favorite spices. Stir well then cook for a minute until the spices release their aromas.
If the pan is getting dry add 2 or 3 tablespoons of water.

Now add the bell pepper. Give it a little stir once or twice so that the sweet potato doesn't stick to the bottom of the pan.

Meanwhile, fry the eggs in a separate pan or scramble them in with the potatoes.

Add the spinach last, and once it’s wilted, your dish is ready to serve!

Divide the sweet potato mixture between plates. Crumble the feta over the sweet potato hash, top with the eggs if fried, and serve with fresh parsley or cilantro on top! Enjoy!