My Baby turned 19 on October 1!  We had a family brunch celebration on Sunday to celebrate.  As seems to be the case these days, Baby Hudson definitely stole the show so the only picture I have of the birthday girl is the one below!


The menu was Country Frittata, Fresh Fruit with Honey Glaze, Williams Sonoma Gluten Free Pumpkin Bread, Sausage Links from Haw River Ranch Farm in Saxapahaw NC, Pancakes with Maple Syrup, Green Lentil Soup with Browned Curry Butter (yum),  a Smoked Salmon Tray and of course Mimosas.


As you can probably tell, our family loves frittatas and I like to make different variations.  This one has cheddar cheese, goat cheese, bacon (also from Haw River Ranch), and roasted potatoes.


The picture of this soup doesn't do it justice even though it is photographed in my brand new copper pot.  It is adapted from Heidi Swanson's Super Natural Every Day Cookbook and it is so healthy and delicious!  The recipe is below.  I hope you will try it and let me know what you think!


No brunch would be complete without a Mimosa!


Green Lentil Soup with Curried Brown Butter

2 tablespoons unsalted butter

1 large yellow onion, chopped

3 cloves garlic, chopped

1/2 teaspoon red pepper flakes

5 1/2 cups vegetable broth

1 1/2 cups green lentils or green split peas, picked over and rinsed

3 tablespoons unsalted butter

1 tablespoon curry powder

1/2 cup coconut milk

Fine-grain sea salt

1 bunch fresh chives, minced

Combine the 2 tablespoons butter, onion, garlic, and red pepper flakes in a large soup pot over medium heat, stirring regularly, until the onions soften, a couple minutes.  Add the vegetable broth and lentils and simmer, covered until the lentils are tender.  This usually takes 20 to 30 minutes.

In the meantime, warm the 3 tablespoons butter in a small saucepan over medium heat and let it brown.  When it starts to smell nutty and fragrant, stir in the curry powder and saute until the spices are fragrant, less than a minute.

When the lentils are finished cooking, remove from the heat, stir in the coconut milk and 1/4 teaspoon salt, and puree with an immersion blender.  You can leave the soup a bit chunky if you like, or puree until it is perfectly smooth.  Stir in half of the spiced butter, taste, and add more salt, if needed.  Serve drizzled with the remaining spice butter and sprinkled with chives.