Spring is finally here. Trees are starting to bud, little crocuses and snowdrops are in bloom, and the grass is starting to turn green. I love the change in seasons and the newness it brings. I also love spring holidays, because, in my family, we love to have brunch. The first spring brunch gathering is at Easter. I love the mixture of sweet and savory foods. Breakfast, lunch, and dessert all come together in a perfect mix of foods with something for everyone. There are plenty of Instantly Delicious Recipes that work for brunch. You can use your Instant Pot® to create the entire meal or to free up space in your oven. I have plans to make hard-boiled eggs in my Instant Pot® for dyeing today. Explore some of our brunch-friendlyInstant Pot® recipes for your spring gatherings.
Colcannon is a traditional Irish dish made with boiled potatoes and cabbage. I believe that kale is the most authentic cruciferous vegetable – please correct me if I am wrong. I prefer cabbage, so that is what I use. People use a variety of sturdy green vegetables. Use your favorite. For St. Patrick’s Day, I usually serve corned beef with boiled carrots and potatoes, and then braise cabbage separately in butter. I wanted a change this year, so I made colcannon, which is a family favorite. I made it ahead of time in myInstant Pot® and then froze it. I will thaw and reheat on St. Patrick’s Day.
I love to make crustless quiches – they are great for breakfast or brunches (and afternoon snacks or a light lunch or dinner). Making them in the Instant Pot® is easy, and if you are hosting a brunch, it frees up your oven for another dish. Quiches are extremely versatile, a great way to use up food in the fridge, and they are easy and delicious. The great thing about this recipe is that is it both vegetarian and gluten-free. If you are hosting a brunch with anyone following a special diet, this is a perfect addition to the table.
Two years ago today, I shared this blog with the world. It has been really fun being a part of this whole Instant Pot® craze, creating delicious recipes, and sharing them with my readers. To honor this anniversary, I could have come up with something flashier, but instead, I am sharing a recipe that speaks to me and my family – minestrone. For whatever reason, this is a no-complaint dinner. It’s comforting, humble, and budget-friendly. We love it and think you will too. It is so versatile – make it vegan by omitting the Parmesan cheese. Use chicken or vegetable stock, in place of water. Use whatever beans you have in the cabinet. Add extra vegetables. I usually serve this with warm, crusty bread.