Mother’s Day Brunch Recipes

Ingredients

• Coconut Ginger Beet Soup:
• 5 tablespoons of ginger
• 3 tablespoons ghee or coconut oil
• 6 medium/large beets
• (3) 13.5 oz cans of coconut milk
• 2 1/2 teaspoons sea salt
• dill to garnish
• Baby Bib Leaf Salad:
• 4 whole baby bib leaf bunches
• 1 cup of cherries, pitted and halved
• 2 ripe apricots, chopped into bite size pieces
• 2 tablespoons minced shallot
• 3 tablespoons finely chopped fresh tarragon
• 1/4 cup Extre Virgin Olive Oil
• 1/8 cup fresh squeezed lemon juice
• 1 1.2 tablespoons fresh grapefruit or orange juice
• 1/4 teaspoon sea salt (and two more good pinches/more to taste)
• Handful of arugula flowers
• Salted Herbed Branzino with Mirin Chili Oil
• 3 whole Branzino (approximately 3.5 pounds) gutted and filleted
• 4 lemons
• 1 lb bag celtic sea salt
• 4 green onions
• 6 springs of parsley
• 1 bunch of dill
• 4 small red chili pepper, cut into thin rounds
• 1/2 small serrano chili
• 1 tablespoon minced shallot
• 1/12 tablespoons coconut oil
• 1 tablespoon mirin
• 1/2 tablespoons Tamari
• 1/2 juice from 1/2 lime
• Pan Seared Artichokes:
• 8 baby artichokes
• coconut or or ghee for searing
• 1 lemon
• Maldon Salt

Instructions

• For the Beet Soup:
• Place one can of coconut milk in the refrigerator overnight.
• Preheat oven to 375°
• thoroughly scrub/clean beets and wrap in tinfoil or parchment paper.
• Place on roasting sheet and roast for 60-90 minutes, or until beets are very easily pierced all the way through with a fork.
• Remove from oven, let cool, and remove skins with your fingers (they will slide right off but run under water if you're having any challenges)
• Chop beets into 1.5" pieces.
• In a medium pot combine ghee or coconut oil and minced ginger. Cook over medium/low heat for 3-5 minutes, stirring continuously, until ginger is fragrant. Add beets and coconut milk and sea salt. Cook another 5-10 minutes, stirring frequently.
• Transfer soup in batches to a high powered blender and blend until smooth. Combine all batches in a large serving bowl- taste and add additional salt or coconut milk if desired.
• Scoop the thick cream off the top of the refrigerated coconut milk, add a tiny bit of the liquid and mix. Drop a small dollop of it into small serving bowls and swirl with a toothpick to garnish. Add dill sprigs for the final touch.
• For the Baby Bib Leaf Salad:
• Thoroughly wash and pat dry the bib leaf lettuces.
• Add to a large serving bowl, arranging so that they lay slightly over on another.
• Top with cherries, apricots and a handful or two of Arugula flowers.
• In a small mixing bowl combine shallot, Tarragon, Extra Virgin Olive Oil, lemon juice, grapefruit juice and sea salt. Taste and add additional salt if preferred.
• Dress salad and serve!
• For the Salted Herbed Fish:
• Preheat oven to 400°
• In one large backing dish or two small dishes, pile Celtic Salt, creating a bed for the fish.
• Place fish on the salt and stuff with lemon wheels, 1 red chili pepper sliced into tiny rounds, sprigs of dill and parsley. Add a green onion to each inside of each fish, squeeze lemon juice of one lemon over the top of all of the fish. Place salt around sides of fish.
• Bake for 35-45 minutes, or until fish is cooked to your liking.
• Place salt on a large serving platter and fish on a cutting board.
• Remove heads and fins of fish, and open filets and place on top of salt on serving platter.
• Make sauce for fish by combining remianing red chilis, serano chili, shallot, coconut oil, mirin, Tamari and lime juice. Top with remaining green onion, sliced.
• Drizzle sauce over top of fish and leave on platter for serving additional sauce at table.
• Pan Seared Artichokes:
• Bring a medium pot of salted water to a boil.
• Prepare artichokes by removing the tough outer leaves to get to the softer green leaves. Cut into halves/quarters. Remove any choke with a pairing knife.
• Boil artichokes for 3-4 minutes- until slightly tender. Remove from pan, pat dry and set aside.
• In a large skillet add enough ghee or coconut oil to thoroughly coat the pan.
• Bring to a medium heat and then add the artichokes- they may sizzle and splatter so be careful!
• Cook for a couple of minutes or until seared, and then toss and repeat until they're seared to your liking.
• Squeeze fresh lemon juice over the top and Maldon salt to taste.

Notes