Brunch

Smoked Salmon Spread

Serves 8-10

Ingredients

1/2 lb. smoked salmon, cut into strips

1/2 lb. cream cheese, room temperature

1/2 cup sour cream

2 Tbs. prepared white horseradish

2 Tbs. fress dill weed

salt and pepper to taste

Combine ingredients in food processor until a rough paste forms. Serve with an assortment of raw vegetables and mini-bagels.

Avocado and Papaya Salad

Serves 8-10

Ingredients

2 avocados

2 papayas

1 small red onion, cut into rings

2 Tbs. chopped fresh mint leaved

2 Tbs. balsamic vinegar

1/3 cup vegetable oil

salt and pepper

3 cups arugula or other greens

Cut avocados and papayas with melon baller to make one-inch balls and place in bowl. Add onion rings and mint. Combine vinegar, oil, salt and pepper, and pour over fruit mixture. Toss and let marinate at room temperature one hour.

Place greens on serving platter and arrange fruit mixture on top. Garnish with additional mint leaves if desired.

Baked Eggs with Mushrooms

Serves 8

Ingredients

2 Tbs. olive oil

1 bunch green onions, chopped

1 lb. mushrooms, chopped

1 red pepper, diced

8 oz. mild goat cheese, room temperature

5 whole eggs

3 egg yolks

2 cups half and half

1/4 cup plus 2 Tbs. grated Parmesan cheese

salt and pepper

In large skillet, heat oil. Cook onions, mushrooms and red pepper until soft. Set aside. Beat goat cheese until smooth. Beat in eggs and yolks one at a time. Add the half and half and beat until just blended. Stir in 1/4 cup of Parmesan cheese and reserved vegetables. Taste for salt and pepper.

Pour mixture into greased 12 by 8 baking dish. Sprinkle remaining Parmesan cheese on top. Bake in preheated oven in 400 degree oven 35 minutes or until top is brown and a knife inserted in center comes out clean. Serve hot or room temperature.