Note Culinaire March 20
Food
Audio By Carbonatix
By Aimee McCullough, editor in chief
Hi there,
We are almost done with March, and it has truly flown by. Spring break and the Easter holiday is coming up quickly, and then Spring will really be in full swing.
We have a few weeks to get into some Easter holiday meal content, so I’ll be bringing you a few favorite special dishes, starting this week with some brunch-specific items in case you’re in need of those for hosting. I think an Easter brunch can feel especially elegant.
The first is this smoked-salmon frittata. You can make it ahead of time and serve with salad, fruit and pastries or muffins for a brunch spread.
You can make blueberry muffins, or these chocolate chip muffins to serve alongside your frittata. Or maybe you’d like to serve scones instead. These are so good, especially with clotted cream and raspberry jam.
Enjoy!
