One thing I really love about blogging is the people you get to meet and connect with in your community and throughout the world. I think within my first week of blogging I stumbled across the site Coconut Contentment and realized that Emily was located here in Nashville. Well through a series of interaction online we finally met up in person and had coffee. It was really fun to talk about our different health journeys and also about food blogging.
A few weeks ago we decided to collaborate on a roundup of recipes for an Easter menu. We both have a healthy obsession with brunch so decided to create a menu for a family style Easter brunch. Planning a brunch menu is actually kind of difficult because there are SO many great possibilities when you LOVE brunch. I always have a lot of fun brainstorming menus and had so much fun creating this one with Emily. Hope you enjoy it as much as we love creating it.
Field Green Salad with Roasted Asparagus,Toasted Almonds and Lemon Vinaigrette
Roasted Leg of Lamb with Blackberry Chutney
Roasted Spring Vegetable Frittata
Field Green Salad with Roasted Asparagus, Toasted Almonds and Lemon Vinaigrette (Recipe Here)
Potato and Sausage Hash (Recipe Here)
Roasted Spring Vegetable Frittata (Recipe and Image by Coconut Contentment – Recipe Here)
Blueberry Baked French Toast (Recipe and Image by Coconut Contentment – Recipe Here)
Roasted Leg of Lamb with Blackberry Chutney (Recipe Here)
I was a fortunate recipient of this wonderful meal and it was as delicious as it is beautiful.