I love everything about brunch. Leisure mornings, delicious food, hanging out with friends and/or family. A moment to slow down, enjoy the weekend, and catch up. Also, as a mother of a young child, I love entertaining for brunch rather than dinner. No kid’s bedtime to contend with, no wishing I could go to bed too, and most brunch dishes are quick and easy to prepare. Of course, a handy Ankarsrum mixer helps as well, especially when preparing some delectable waffles and crispy hash browns!
Summer is in full swing and gardens are ripe with produce. Like many of you, we have an OVER-abundance of squash and zucchini and I am forever trying to figure out creative ways to use them. I stumbled across this idea several years ago and my family has grown to love my zucchini pepperoni. Let’s face it, squash and zucchini really don’t have a distinct flavor by themself, so being able to doctor them up is super easy. With the right spice combination, I’ve been able to create a pepperoni taste that is sure to wow even the biggest meat lover.