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Summer Brunch Fare
When it comes to planning brunch, there really are
no rules. It's the perfect opportunity to combine
your favorite flavors and foods in one delicious
meal.
Warmer weather calls for putting a summer twist
on brunch classics. Breakfast Tacos Al Pastor are
a fresh, flavorful addition to a festive summer
brunch, while this Brunch Bruschetta Bar is a
gorgeous way to feed a crowd and highlight your
favorite summertime ingredients. These recipes
are made and served with not-from-concentrate
Florida's Natural Brand Orange Juice, made
entirely from oranges grown, picked and squeezed
in Florida, with no water or sugar added.
Both recipes are from the Florida's Natural Brunch
Club, a collection of brunch experts creating
recipes to celebrate brunch throughout the year.
Brighten up your brunch with more fresh takes on
classic recipes at floridasnatural.com.
Breakfast Tacos Al Pastor
Recipe courtesy of Half Baked Harvest
Prep time: 10 minutes
Total time: 30 minutes
Servings: 4-6
2
1
1/2
2
2
1
1
divided
tablespoons olive oil
pound ground chicken or pork
sweet onion, chopped
cloves garlic, minced or grated
teaspoons chili powder
teaspoon paprika
teaspoon, plus pinch, kosher
salt,
2
chipotle peppers in adobo, chopped
1/2
cup
not-from-concentrate
Florida's
Natural Brand Orange Juice
1/4
cup water
2
cups fresh pineapple chunks, divided
1/4
cup fresh cilantro, chopped
1/4
cup fresh basil, chopped
1
jalapeno, seeded and chopped
1
lime, juice only
4-6
fried eggs
6-8
corn or flour
tortillas, warmed
Brunch Bruschetta Bar
Recipe courtesy of Half Baked Harvest
Prep time: 20 minutes
Servings: 8-12
1
cup basil pesto
1
cup sun-dried tomato spread
2
cups cherry tomatoes, marinated cherry
tomatoes or diced tomatoes
6-8
soft-boiled or poached eggs
6-8
scrambled eggs
12
slices grilled or toasted bread
olive oil, to taste
salt, to taste
pepper, to taste
2-3
varieties of soft cheeses
2
cups fresh fruit
1
sliced avocado
2
cups sauteed veggies, such as spinach
and mushrooms
6-8
pieces fried bacon
2-3
varieties of prosciutto, salami or smoked
salmon
1
cup fruit jam
1
cup nut butter
1/2
cup honey
1
carton not-from-concentrate Florida's
Natural Brand Orange Juice
On large serving board, arrange sauces and
spreads. Add poached eggs, scrambled eggs and
bread. Drizzle poached eggs with olive oil and
season with salt and pepper. Arrange cheese,
fruits, veggies, meats, jams, nut butter and honey
around eggs.
Pour orange juice into juice glasses for sipping.
Source: Florida's Natural
sliced avocado
feta or cheddar cheese
In large skillet, heat olive
oil over high heat. When
oil shimmers, add ground
chicken and onion. Cook,
stirring often and breaking
up meat as it cooks, until
chicken is browned, about
5 minutes.
Add garlic, chili powder,
paprika,
salt,
chipotle
peppers, orange juice,
water
and
1
cup
pineapple. Reduce heat to
medium and simmer until
sauce
has
thickened
slightly around chicken,
about
10-15
minutes.
Remove from heat and stir
in cilantro.
In
bowl,
combine
remaining pineapple, basil,
jalapeno, lime juice and
pinch of salt.
To serve: Divide fried eggs
among tortillas and top
with
chicken.
Add
pineapple-basil
salsa,
avocado and cheese.
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