March 8, 2024

Wake Up and Glow Up Your Brunch

Three recipes that turn classics into modern favorites

By Maggie Knowles

Spring holidays kick off brunch season. Easter, Mother’s Day, and graduation gatherings are a wonderful reason to celebrate ingredients that speak to the months of rebirth and renewal: eggs, leeks, and strawberries. We chose three classic brunch dishes for a glow-up that give each a modern edge. And because we want you to have time to spend with your guests, the recipes come together fairly quickly; the deviled eggs, leek tart, and blintz batter can be made the day before. Top off the meal with the Graze Celery Juice Bloody Mary!

Deviled Eggs with Miso and Chili

Recipe

Feta Blintz with Spring Strawberries, Lemon, and Honey

Recipe

Spring Leek Tart

Recipe

About the Author

Maggie Knowles

Maine native Maggie always had a connection with the incredible food produced here. From a young age, she knew her life's path was to be a writer and when she worked as a food reviewer and with a cookbook publisher in Boston, her two favorite things fused into a desired career. However, she didn't realize how many other writers also wanted to live a life of food, so while she waited for her big culinary break, she honed her craft as an art writer for the Phoenix; contributing editor for PortCity Life; wrote a monthly parenting column for Maine Women magazine; features for national publications...and of course, for edible MAINE. In 2022, she and Chef Josh Berry co-hosted Maine's first full-length cooking program, Plate the State, where they share stories of the state's farmers and makers plus recipes and techniques. Happily, she found home at edible MAINE, where she is honored to continue celebrating all of the delicious magic happening in Maine's food space.