Easter morning sunrise. All that beautiful snow … caused our flight to Mexico to be canceled last Wednesday. So, what better way to celebrate than to head out to church early (7:30 AM service!) and then make a fabulous champagne brunch?
I wanted to start with something “fancy” so I made a lobster, mango, avocado salad with citrus vinaigrette. No recipe, just throw things together and serve on arugula. Such an indulgent brunch called for something a little healthy — steamed asparagus drizzled with olive oil and lemon juice, sprinkled with lemon zest and sea salt. No recipe, just wing it. Ina Garten’s recipes are fool-proof — her spinach and cheddar soufflé was diva-licious. Follow her recipe to the letter and it’s a snap to make Ina’s Soufflé.