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Hungry and Proud!

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Here is Los Angeles, we are proud that we continue to promote diversity.  As a cultural melting pot, we continue to make strides throughout our entire city, as seen in the Entertainment Industry lately.  One of the biggest celebrations of the year is Los Angeles Pride, the annual LGBTQ festival that takes place in West Hollywood, which starts today.  Boasting more gay bars in a square mile than any other place in the world, LA Pride continues to garner attention as a social and political movement. 

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As many know, one of the most prominent symbols for the Pride is the rainbow flag, meant to represent all the diversity within the LGBTQ community.  We love this totem as the colors are also reflected so beautifully in the amazing food we get to create and enjoy.  Here are some easy ideas inspired by each color of the flag for your own Pride Brunch.

 

See you at the dinner table,

CBC Team

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RED

WATERMELON & TOMATO SALAD

INGREDIENTS

  • Seedless Watermelon | Red Heirloom Tomatoes | Olive Oil | Red Wine Vinegar | Fresh Basil | Coarse Salt
  • Feta Cheese | Toasted Almond Silvers

DIRECTIONS

  1. Cube Watermelon
  2. Cut Tomatoes into Slices
  3. Combine Tomatoes, Watermelon, & Coarse Salt into a bowl and let sit for 5 minutes
  4. Add in Red Wine Vinegar, Olive Oil, and Fresh Chopped Basil and toss
  5. Sprinkle in Feta Cheese and Toasted Almonds to garnish 
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ORANGE

ROASTED CARROT CROSTINI

INGREDIENTS

  • Carrots | Olive Oil | Smoked Paprika | Garlic | Salt | Pepper
  • Chili Flakes | Lemon Juice
  • Goat Cheese | Parsley
  • Baguette

DIRECTIONS

  1. Preheat Oven to 425 degrees F

  2. Place Carrots on oven pan, drizzle with Olive Oil, and sprinkle on Paprika, Salt & Pepper
  3. Add garlic to side to roast
  4. Put pan into oven for 45 minutes or until carrots are tender
  5. Remove carrots from oven and in bowl, mash Carrots, Garlic, Olive Oil, and Lemon Juice together
  6. Slice Baguette and grille with Olive Oil over medium high heat
  7. Top grilled Baguette with mashed Carrots and crumbled Goat Cheese
  8. Garnish with Parsley 
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YELLOW

BANANA & PEACH PANCAKES

INGREDIENTS

  • Flour | Baking Powder | Sugar | Milk | Egg | Salt | Butter
  • Peaches | Banana
  • Pecans  | Honey

DIRECTIONS

  1. Whisk together Flour, Baking Powder, Sugar, and Salt in a bowl
  2. Add in beaten egg, Milk, and Butter keeping some lumps
  3. Slice Peaches and Bananas
  4. Over medium heat, place Bananas and Peaches in butter
  5. Spoon batter over fruit, flipping once large bubbles form on surface
  6. Once pancakes are done, place in oven to keep warm
  7. Lightly sauté Pecans in honey, quickly caramelizing them
  8. Add in remaining Bananas and Peaches
  9. Plate pancakes and top with Pecans, Bananas and Peaches 
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GREEN

GREEN JUICE

INGEDIENTS

  • Pears | Pineapple | Celery | Kale | Fresh Mint

DIRECTIONS

  1. Combine all ingredients in a blender 
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BLUE

LEMON FROSTED BLUEBERRY MUFFIN

INGREDIENTS

  • Flour | Baking Soda | Unsalted Butter | Sugar | Buttermilk | Eggs | Vanilla Extract | Salt | Blueberries
  • Cream Cheese, Unsalted Butter, Powdered Sugar, Heavy Cream, Lemon Zest, Vanilla Extract, Lemon Extract, Blue Foodcoloring

DIRECTIONS

  1. Preheat oven to 400 degrees F
  2. Line muffin tin with muffin liners
  3. Sift together Flour, Baking Powder, Baking Soda, and Salt
  4. In small pan, melt Butter over medium heat until lightly browned
  5. Combine browned Butter, Sugar, and Buttermilk
  6. Whisk in Eggs and Vanilla Extract into wet ingredient bowl
  7. Add in dry ingredients and stir, leaving some lumps
  8. Fold in Blueberries
  9. Spoon batter into muffin tin and sprinkle remaining sugar
  10. Cook 15-18 minutes, until a toothpick comes out dry
  11. While the muffins cook, beat together Butter and room temp Cream Cheese until smooth. 
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PURPLE

BREAKFAST POTATOES

INGREDIENTS

  • Purple Potatoes | Red Chili Flakes
  • Red Onions | Olive Oil | Butter | Kosher Salt
  • Thick Sliced Bacon | Cremini Mushrooms
  • Fresh Rosemary

DIRECTIONS

  1. Thinly slice Red Onions and add to pan with Olive Oil
  2. As Onions start to brown, add in Butter and Salt
  3. Continue to flip Onions until fully caramelized and then remove
  4. Thinly slice Bacon and sauté in hot pan over medium heat
  5. Remove Bacon when slightly crispy
  6. Add sliced Mushrooms to bacon fat and sauté
  7. Season Mushrooms with Salt & Pepper
  8. Remove Mushrooms when browned on both sides
  9. Cube Potatoes and brown on both sides in pan
  10. Add in Onions, Mushrooms and Bacon to browned Potatoes
  11. Sprinkle in freshly chopped Rosemary, Salt, and Pepper