The very essence of spring, this seasonal brunch menu is packed with fresh produce. The recipes were created by chefs Heather Sperling and Emily Fiffer of Botanica in Los Angeles, for an alfresco gathering with friends at the home of designer Heidi Merrick. There's lamb on the menu but not the usual leg of lamb; instead, there are spiced kebabs made with ground lamb and served with a refreshing herbed yogurt. Most of the dishes on the menu have bright flavors and colors thanks to plenty of fresh herbs and warm spices like cumin, coriander, and sumac. To make this magnificent vegetable-forward meal easy on the cook, several elements can be made ahead.
Lamb Kebabs with Herbed Yogurt
Switch it up and inside of the usual brunch ham or bacon serve these lightly spiced kebabs. The kebab mixture should be made at least three hours ahead to allow time for the spices to flavor the meat, and can be made up to a day ahead. The herbed yogurt can also be made a day ahead and refrigerated to streamline day of prep.
Cucumber Salad with Herbs, Kumquats, and Sumac Dressing
Mini cucumbers are combined with baby greens and plenty of fresh herbs for this glorious salad. Kumquats provide a burst of color among the shades of green. All you need for the dressing is lemon juice and zest, olive oil, and the bright, versatile spice, sumac.
Spring Ragout with Asparagus and Poached Eggs
A protein-packed vegetarian main that features both poached eggs and chickpeas. It gets its green hue from spinach, tomatillos, cilantro, and asparagus. To save on last-minute prep, the poached eggs can be made ahead and reheated in the ragout before serving.
Steamed Carrots with Lemon and Sea Salt
This simple preparation highlights the ombré look of rainbow carrots.
Citrus Cornmeal Cake with Wine-Roasted Strawberries