breakfast and brunch

Bacon Wrapped Asparagus

Total Time: 30 minutes

Servings: 3-4

This bacon wrapped asparagus is a fun way to dress up your favorite springtime perennial! Serve this easy recipe as a tasty side dish for Mother’s Day Brunch. Show your mother how much you love her by serving this with a fried or poached egg, toast, and a side of fruit. However you serve these young shoots wrapped with love, your mother will be impressed.


  • 16 spears of asparagus

  • 16 strips of bacon

  • freshly cracked pepper


  1. Preheat oven to 400ºF.

  2. Line a full size baking sheet with parchment paper.

  3. Prepare the asparagus by taking the end of the asparagus between your thumb and forefinger and bend at about 1/4 of the way up from the bottom until it snaps. Discard the bottom (or save it for soup stock). Lay the trimmed piece next to the remaining asparagus on a cutting board with the tops of the asparagus aligned evenly. Cut off the woody end of the asparagus so they are all uniform and roughly the same size with the one you snapped off earlier.

  4. Wrap each asparagus spear with one piece of bacon spiraling around each spear and place them single layer on the lined baking sheet.

  5. Season with freshly cracked pepper.

  6. Bake for 20 minutes. Meanwhile, you can make a couple of mimosas for you and your mother or fry a few eggs sunny side up.

  7. After the bacon is crispy and the tops of the asparagus looks charred, serve immediately with that fried egg you made earlier and some fresh fruit.

Happy Mother’s Day!

Persimmon Brûlée

Total Time: 10 mins

Servings: 2-4


Hachiya persimmons are rounded, slightly elongated vaguely conical-shaped. When fully ripe the fruits are a beautiful deep orange and the peel is paper thin with a few dark spots. The ripe flesh is custard in texture with a flavor that is candy sweet. Using this fall fruit is a fun alternative to the classic grapefruit brûlée recipe. This simple but elegant dish is the perfect side for any breakfast or brunch. Using a culinary torch is the best way to get that hardened caramelized sugar canopy crust, but you can also make this simply and delicious treat using your broiler.


  • 2 Organic very ripe Hachiya persimmon (Make sure the persimmons are very ripe, when held, they should feel gelatinous like a water balloon)

  • 4 tablespoons raw demerara sugar

  • pinch of sea salt


  1. With a very sharp knife, cut Hachiya Persimmon in half lengthwise, careful not to smoosh them.

  2. Blot the persimmons cut side with a paper towel to get most of the moisture out.

  3. Mix raw sugar with a pinch of sea salt.

  4. Sprinkle 1 Tbsp. sugar mixture evenly over exposed flesh of each fruit half.

  5. Using a kitchen torch, heat the sugar until it melts and start to turn dark amber.

  6. Alternatively, preheat broiler to high. Transfer persimmons, cut side up, to a rimmed baking sheet lined with foil. Broil persimmons, watching closely to prevent burning, until the sugar is melted and beginning to turn dark amber, about 8 minutes. Let persimmons cool before serving.

Serving Suggestion

Persimmon Brûlée may be served with a side of Greek yogurt with a sprinkling of your favorite granola for some crunch.

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Spiced Apple Bundt Cake

By: Co+op, stronger together

Total Time: 1 hour 15 minutes, 20 minutes active

Servings: 12

This delightful, nutty apple cake is perfect for casual gatherings. Try it topped with a maple syrup glaze, too.


Pecan Filling

  • 1 cup chopped pecans

  • 1/4 cup brown sugar, lightly packed

  • 1 teaspoon cinnamon

Cake Batter

  • 1 1/2 cups all-purpose flour

  • 1 1/2 cups whole wheat flour

  • 1/2 cup sugar

  • 1/2 cup brown sugar, lightly packed

  • 1 teaspoon salt

  • 1 teaspoon baking soda

  • 2 teaspoons cinnamon

  • 1 teaspoon nutmeg

  • 1/2 teaspoon allspice

  • 1/2 teaspoon ground ginger

  • 2 eggs, beaten

  • 3/4 cup vegetable oil

  • 1 cup unsweetened applesauce

  • 1 teaspoon vanilla extract

  • 3 cups peeled and diced tart apples


  1. Preheat oven to 350°F.

  2. To make the pecan filling, mix together the pecans, sugar and cinnamon in a small bowl and set aside.

  3. For the cake batter, whisk together the flours, sugars, salt, baking soda and spices in large bowl. In a separate bowl, mix together the eggs, oil, applesauce and vanilla. Add the wet mixture to the dry ingredients and stir just until blended. Fold in the diced apples.

  4. Grease the Bundt pan, spoon half the batter into the bottom of the pan, sprinkle evenly with the pecan filling and top with the remaining batter. Place in the oven and bake for 45-50 minutes. Check for doneness and continue baking if needed. Let the cake cool in the pan before turning it out

Serving Suggestion

Perfect for a casual gathering, this cake is extra-special when glazed. Just mix together 3/4 cup powdered sugar and 1 tablespoon each of maple syrup and apple juice (or milk) and drizzle it over the cooled cake. Top with chopped pecans if desired.

Nutritional Information

403 calories, 22 g. fat, 35 mg. cholesterol, 309 mg. sodium, 50 g. carbohydrate, 4 g. fiber, 6 g. protein

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