Expand Your Brunch Repertoire: Savory French Toast
A savory twist on a sweet classic
5-ingredient chickpea pancakes with fennel and olives
Beef roulades with prosciutto and potato dumplings
Shrimp risotto
Tagliatelle with creamy chanterelle mushroom-bacon sauce
One-pan chicken breast with creamy grape sauce
Espresso tonic
3-ingredient melon-lime granita
Marinated green beans with savory and onions
Turkish cheese rolls
Wednesday
Pork and red wine ragu with pappardelle
Thursday
Quinoa salad with beetroot, sweet potatoes, and miso dressing
Friday
Spaghetti in marinara sauce
Saturday
Swabian maultaschen
Sunday
Teriyaki braised beef short ribs
Monday
Salmon celery soup
Tuesday
Butternut squash noodles with quinoa and soy-peanut dressing
Pfitzauf (Swabian popovers)
Spicy salmon and tuna tartar
Savory French toast with herbs and Parmesan cheese
Cinnamon-apple muffins with streusel
Easy chocolate peanut butter energy balls
Salmon with couscous and zucchini
Simple egg noodle stir-fry
Pumpkin and orange popsicles
5-ingredient toasted green goddess and tuna salad sandwich
Apple hand pies
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Chocolate mousse
Madeleines
Palmier
Tarte tatin
Ice cream-filled profiteroles
Nectarine-ginger mille crêpe cake
Pistachio macarons with lemon buttercream
5-ingredient pasta with red pepper pesto
Crispy eggs with cilantro and avocado salad
Red beet and goat cheese tarte flambée
Cookies and cream milkshake
Provençal tomato and summer squash gratin
Pumpkin spice bread
3 meats, 3 marinades
Smoked salmon and spinach rolls
Avocado and shrimp pizza
Farfalle al salmone
Creamy bell pepper soup with bay shrimps
Linguine with scallops and lemon
Radicchio and halibut stew
Almond-crusted fish fillet with honey-mustard-sauce
in Berlin
