Turn Your Farmers Market Haul Into the Ultimate Vegetarian Spring Brunch

Direct from the farmers market to your table, we’re rolling out a vegetarian-friendly spring brunch menu featuring the freshest fare possible. These dishes showcase spring's best produce at the peak of flavor, and we’re covering all the bases. Farm-fresh eggs feature in our make-ahead main. New, tender veggies shine in herbaceous sides. Our berry-filled pastries are perfect for leisurely nibbling, and savor our bubbly spring sip, alfresco. Keep reading for all our best recipes.

Italian frittata is the ultimate high protein, low-lift dish for a leisurely, indulgent mid-morning meal. Think of it as a crustless quiche that can be served warm or at room temperature. Our version features spring’s greenest duo: fresh peas and tender asparagus. Bake it ahead and refrigerate it ungarnished, then bring it out an hour before serving to come to room temperature. Load it up with fresh toppings just before inviting guests to dig in. Get the recipe, below.

Harvested early, new potatoes are smaller and more tender than other potatoes, and have thinner skins. This makes them perfect for skin-on roasting in this seasonal side. Herb topped, and with a citrusy bite, they’re even better served over spring greens. This side is the perfect accompaniment to our cheesy frittata. Get roasting with our recipe, below.

Opposite flavors attract in this salad of peppery greens and fruity toppings. Watercress and arugula leaves are at their peak in the spring. The young, savory greens paired with sweet strawberries, blueberries and citrus make for a dynamic flavor combo. Blue cheese crumbles add a sharp, creamy note. This salad takes just a few ingredients (and even fewer minutes!) to assemble. Get cooking with our recipe, below.

Scratch-made orange-poppy seed vinaigrette comes together quickly and tastes terrific drizzled over our favorite spring salad. Made with freshly squeezed orange juice, its acidity is tempered with a measure of spring-harvested, local honey.

Served together, this trifecta of savory vegetarian-friendly brunch dishes features the very best of spring’s garden fresh flavors. They’re not only delicious but also are loaded with nutrient-rich greens, vitamin-packed fruits and healthy vegetables.

This cheesy assortment is built to please with a sampling of sweet and savory spring cheeses — yes, cheese is seasonal! Produced during the spring when grasses are just sprouting and animals spend more time grazing on tender shoots, spring cheeses will add lightness and floral flavors to your menu. Find our favorites along with the instructions for creating your own guest-impressing vegetarian cheese board, below.

Fresh spring cheeses feature the purest flavors of the season, because the flavors of milk translate so directly to them. Not sure where to start? You can’t go wrong with chevre, fromage blanc or creamy ricotta. Shop the small vendors and artisan cheesemakers at farmers markets. It’s a great way to explore seasonal offerings and support local businesses.

Burrata is the fresher, softer and more flavorful version of fresh mozzarella. This deceptively decadent variety is best served at room temperature to fully enjoy its creamy interior. Spread it plain on crusty bread, or drizzle with extra virgin olive oil and a pinch of flake sea salt. For a sweeter option, top burrata with preserves, fresh berries or spring-harvested honey.

Aged spring cheeses also deserve a spot on the spring cheese board. Seek floral favorites such as elderflower cheddar and Alp blossom. The latter has a gorgeous dried flower rind that will add artisanal beauty to your cheese board. Serve a slice of spring-harvested honeycomb to add another layer of sweet, floral flavor. It can be sliced and eaten as-is, or drizzle it over a scone.

Brunch guests will be eager to dig into this spread of veggies and cheese. (Sorry, salami and other charcuterie, no one will miss you!) Make your board bountiful with all the new veggies sprouting up at the farmers market. Fresh radishes, rainbow baby carrots, snap peas and broccolini are all seasonal finger foods that are perfect for dipping and crunching.

No brunch is complete without cinnamon rolls. Our homemade rolls are stuffed with lemon curd, cinnamon-sugar and fresh blueberries. Topped off with lemony cream cheese frosting, they’re not to be missed. Learn how to bake then serve them, farmhouse style, in a cast iron skillet, below.

A beautiful sunny day calls for dining alfresco. Some people say food just tastes better outside, and we tend to agree. Enjoy decadent brunch pastries on the patio accompanied with a bubbly mocktail (or cocktail) made for toasting.

Make the most of spring’s first strawberries with a shrub. Fruit, sugar and vinegar combine in this old-fashioned drink that’s come back in fashion — and for good reason. It’s a real thirst-quencher — a craft mocktail, if you will — with plenty of bubbly appeal; just add sparkling water. DIY it at home with our easy guide and recipe, below.

The earliest spring harvests are strawberries and rhubarb. We’re taking full advantage and putting both in a tempting, tangy, buttermilk scone. Strawberries give the scone sweetness, while rhubarb adds a tart note. Mix up a batch in a jiffy with our recipe, below.

Strawberry-rhubarb scones are the perfect pastry to have on hand for a spring brunch. They're not only scrumptious, they’re also a pretty addition to a tabletop adorned with fresh floral arrangements. If you’re short on time, make them a day ahead and store them, covered, at room temperature. Pop them in the oven for 10 minutes to bring them back to flaky freshness.

Accompaniments are important. Offer your guests spreadable farm-fresh butter (also at the farmers market) to accompany scones and other pastries.

Strawberries are the very first fruit to ripen during spring. By now you’ve noticed that they show up in several dishes on our brunch roster. However, they’re quite good on their own and beautiful to boot. Have a bowl on your brunch table to pass around for both seasonal flavor and a touch of color.

Part of planning a good brunch is setting a leisurely pace. Serving family style takes the pressure off the host, so you can enjoy catching up with your guests. Be sure to place a serving spoon or tongs with each dish so hungry folk can help themselves.