Kelsey Banfield, the food blogger behind "The Naptime Chef," and a contributor to New York Family’s blog Yummy Delicious, offers this menu for a healthy and tasty brunch that dads ( and moms and kids) will love.
Cocktail: Watermelon Margarita
Appetizer:Guacamole and Chips
Main Course: Grilled Tuna Sandwich With Red Cabbage Slaw
Side Dish: Linguine Tossed with Fresh Pesto
Vegetable: Roasted Asparagus with Parmesan
Dessert: Strawberry Raspberry Crumble with Fresh Vanilla Ice Cream
Keep reading for the recipes! —
Watermelon Margarita
4 c. watermelon, cubed
Juice of one lime, plus more lime slices for garnish
3 oz. Triple Sec
5 oz. Tequila
1 T. sugar
1. Place
watermelon in a blender and puree fruit. Push it throw a sieve to remove excess
pulp, then pour watermelon juice into a large pitcher.
2. Mix
in lime juice, tequila, triple sec and sugar. Stir well and serve with a
garnish of lime. These are especially great served in a rimmed glass!
Tex-Mex Guacamole
3 medium, ripe Haas
Avocados
1 medium ripe tomato
1 vidalia onion, chopped
1/2 fresh jalapeno, seeded and finely chopped
Juice of one lime
1 t. chopped fresh cilantro
2 t. salt
1 T. sour cream
Optional: 2-3 Dashes of hot sauce
1. Peel and scoop avocados into a large bowl. Mash with a fork and immediately
add lime juice. Keep one avocado pit, set aside for later.
2. To the avocados add the tomato, onion,
cilantro, sour cream, jalapeno and salt. Mix together and taste ingredients for
saltiness. If it needs more salt add a dash or two and taste again.
3. Serve with fresh tortilla chips. If you
make the guacamole ahead, nestle the saved pit in the dip to prevent the
avocado from turning black. Cover dip tightly with plastic and keep in the
fridge until ready to serve.
Tuna
4 Burger Buns,
4 4 oz. Ahi tuna steaks,
8 T. mayonnaise
1. Toast the buns lightly on the grill or in the toaster oven.
2. Rinse the tuna steaks and pat dry. Smear each side of the tuna steaks with mayonnaise. Heat the grill and cook the fish until it is cooked on the outside but still rare on the inside; about 7 minutes per side. If you prefer your tuna well done feel free to continue cooking it to desired "doneness."
Red Cabbage Slaw
1 small head of red cabbage, finely shredded
1 large onion, finely chopped
Salt & Pepper to taste
1/2 c. mayonnaise
1 T. sugar
2 T. white vinegar
2 t. Kosher salt
2 t.
mustard
1 t. celery seed
1. Mix
cabbage and onion in a large bowl.
2. In
a separate bowl swirl together mayonnaise, sugar, vinegar, salt, mustard and
celery seeds. Fold dressing into cabbage mixture. Chill for one hour then serve
over burgers.
Linguine Tossed with Pesto
2 cups packed fresh basil leaves (pack them in tightly!)
2 large garlic cloves
1/2 c. pine nuts
1/2 c. freshly grated Parmesan cheese
1/4 c. freshly grated Romano cheese
2/3 c. good olive oil
1 lb.
linguine
1. Combine basil and garlic in a food processor and blend
to a fine paste.
2. Add pine nuts, process until smooth.
3. Add cheeses and process again, until smooth.
4. With the machine running, pour the olive oil in the
food processor and mix until smooth and creamy. If pesto seems too thick pour
in 1/4 c. warm water.
5. Pesto will stay in the refrigerator for up to 10 days
in a sealed container. Or, if you want to save it for later, freeze it using
the instructions below.
6.
Bring a pot of salted water to a boil, cook linguine according to box
instructions. Drain pasta briefly in a colander and transfer it to a serving
bowl. Toss in 3-4 T. of fresh pesto and toss the pasta so that it is entirely
coated with pesto. Topped with a touch of grated Parmesan cheese and serve.
Roasted Asparagus with Parmesan
1 1/2 lb.
Fresh Asparagus, washed and trimmed
2/3 c.
freshly grated Parmesan
2 T. olive
oil
Salt &
Pepper to taste
1. Preheat
oven to 400ºF. Line a rimmed baking sheet with aluminum foil. Place asparagus
in a single layer on aluminum foil and drizzle with olive oil. Toss the
asparagus lightly to make sure it is evenly coated with oil. Sprinkle a pinch
of Kosher salt and a few cranks of pepper over the asparagus.
2. Roast
for 15-20 minutes. After the time is up, pull the pan out of the oven, sprinkle
the Parmesan over the vegetable and roast it in the oven for one more minute.
Remove and serve hot.
Strawberry-Raspberry Crumble
3 c. fresh strawberries, washed,
hulled and cut in half.
1 c. fresh raspberries, washed
(optional – if not using use 4 c. of strawberries)
1 1/2 c. Oats (not quick cooking)
1 1/2 c. all-purpose flour
1 c. dark brown sugar, packed
1 1/2 sticks (12 T.) unsalted butter
1 t. Kosher salt
3 T. good quality honey
1. Preheat oven to 375ºF.
2. Place the fruit in a 9" pie
plate or 9×9 baking dish.
3. Blend the oats, flour, butter,
sugar, salt and honey together in a food processor until it forms a sticky
dough.
4. Layer the topping on top of the
fruit evenly so that the top is covered.
5. Bake for 30-35 minutes or until
the top is golden brown and the fruit is bubbly and cooked through.
