Brunch recipes: pancakes, cinnamon buns, and muffins need not apply.

February 26, 2016 12:30 PM

I'm hosting a chill brunch in honor of my dear mom-to-be friend and could use ideas for a non-starchy brunch side.

I know I'm making two frittatas (one bacon and cheese, the other veggie) and a side of roasted asparagus. I'm also doing a cheese & charcuterie plate, and berries & yogurt. But I feel like I could use one more "substantial" side dish.

Most of my friend-group leans toward low-or-no-carb, so something like muffins or bagels won't really fly.

I also need it to be something pretty low-maintenance, as I'll be hosting. In other words, I'm not standing over a pot, poaching eggs while everybody's having fun. I'd love to be able to cook it in advance, or pop it in the oven just before everybody gets there.

I've googled, and most of what I'm seeing are starch-based (see above), egg-based (already covered), asparagus (doing it), or zucchini (which I, personally, can't stand).

Any ideas?

Bonus points if the dish is pretty.

Thanks!

posted by functionequalsform to Food & Drink (26 answers total)

Cream cheese pancakes! So good. Will make your brunch feel more brunchy, without carbs or gluten! Reheats well.
posted by rabbitrabbit at 12:35 PM on February 26, 2016 [8 favorites]

I would forget the bacon in the first frittata and just cook up a ton of bacon in the oven.

That's pretty much my favourite thing at any brunch, a ton of crispy bacon
posted by JenThePro at 12:36 PM on February 26, 2016 [11 favorites]

I feel like I'm always posting this as an answer to AskMe cooking questions, but it seriously always gets rave reviews: Butternut squash gratin with goat cheese and hazelnuts. It's a fair bit of work but it can all be done beforehand. It also reheats really well. Substantial, and very pretty!
posted by peacheater at 12:39 PM on February 26, 2016 [7 favorites]

My very favorite side to frittata or quiche is a vingary (or caesary) salad. I like a bitter green - spring mix, endive, etc - but I have also made slaw and really loved that too.

Aside from that, I love this shower/church potluck standard broccoli salad with the sweet dressing. You can swap out all that mayo for all yogurt or go half and half if you like (I use Just Mayo for vegan/allergy-friendly events). I also usually put more dried cranberries and also diced strawberries or mandarin oranges (or variants) and pineapple bits would be good too.

If you really really want to cook another side, you could do a cauliflower gratin though I would go with just white cauliflower myself.
posted by Lyn Never at 12:39 PM on February 26, 2016 [5 favorites]

I'd also serve a salad. Maybe something bright and citrusy?
posted by advicepig at 12:45 PM on February 26, 2016

How about a spinach salad? You can make the dressing and the spiced pecans ahead, and assemble an hour or two beforehand with no trouble.

Spinach and Citrus Salad with Sweet and Spicy Pecans

Makes a very large salad for ~ 15 people. Great for a potluck.

Ingredients
11oz package of baby spinach leaves
6 green onions, chopped
24 oz jar mandarin orange slices (Dole, in 100% juice)

Sweet and Spicy Pecans
3 Tbsp butter (or Earth Balance to make it vegan)
1 1/2 teaspoons sugar
1 1/2 cups pecan halves (can snap them in two lengthwise so nuts can distribute more evenly in the salad)
1 Tbsp rosemary
3/4 teaspoon cayenne
Salt and freshly ground black pepper

Citrus Dressing
1 1/2 tsp Dijon mustard
3 Tbsp orange juice
3 Tbsp canola oil
1 1/2 Tbsp olive oil
Salt and freshly ground black pepper

Directions
Prepare the salad bowls: Distribute the spinach and green onions between two large bowls and top with the mandarin oranges. (Two bowls helps leave room for tossing gently, you'll combine into one bowl at the end).

Make the dressing: In a small bowl, add all the dressing ingredients and whisk until emulsified.

Prepare the spicy pecans: In a skillet over medium heat, add the butter and sugar and stir until the butter is melted. Add the pecans and toss until the pecans begin to brown (watch carefully, turns very quickly). Remove from heat and stir in the rosemary and cayenne. Stir just a few seconds to release the aroma. Have a separate bowl ready to remove the nuts from the hot skillet so the nuts don't burn. Season with salt and pepper, to taste.

Assemble the salad: Sprinkle the pecans on the salad. (Hold a spoonful or so back to sprinkle over the top when done.) Drizzle the dressing over salad and toss gently to coat leaves and mix oranges and pecans through. Take care not to let all the oranges and pecans fall to the bottom. Combine salad into a single bowl, top with remaining pecans, and serve.
posted by msbubbaclees at 12:47 PM on February 26, 2016 [4 favorites]

If you make a salad and want the option of having poached eggs to top salad, you can make them up to 24 hours ahead and store in cold water in the fridge. All you need to do is briefly reheat in shallow simmering water for a minute or two right when serving.
posted by Jazz Hands at 12:53 PM on February 26, 2016 [3 favorites]

I'm a sucker for anything with smoked salmon. You can do those little pinwheel things with smoked salmon and garlicky goat cheese, and no one will miss the bagels.
posted by spindrifter at 12:54 PM on February 26, 2016 [4 favorites]

Chilled Haricots Verts w/vinaigrette and tomatoes!

I can't find the recipe I usually use, but the one I linked is close. I use regular dijon and regular red wine vinaigrette to make the dressing. The tarragon is ESSENTIAL. I usually steam the beans instead of boiling.

So good. Such a good complement to richer dishes.
posted by a fiendish thingy at 12:55 PM on February 26, 2016 [1 favorite]

I'm kind of thinking that tomatoes or bell peppers might be nice - maybe peperonata?

Or I personally like a salad of bell peppers sliced thinly lengthwise and tossed with balsalmic dressing and maybe goat cheese and basil. A raw bell pepper salad would be a nice bright note - but since they're sweet, to me they feel more "brunch" than a dinner-type salad might.
posted by Frowner at 1:06 PM on February 26, 2016 [2 favorites]

How about legumes, such as a bean or lentil salad? Make ahead and mostly protein, but still not too heavy. Can include vegetables such as diced squash, nuts, and/or cheese (such as goat or feta).
posted by Mr.Know-it-some at 1:07 PM on February 26, 2016

Breakfast Taco Bar

There are many, many recipes for breakfast tacos. I'm suggesting you create a build-your-own experience for your guests with a recipe of choice.
posted by Cool Papa Bell at 1:08 PM on February 26, 2016

Cucumber salmon rillettes are easy, low carb, pretty, and can be made in advance.
posted by mal de coucou at 1:08 PM on February 26, 2016 [2 favorites]

Slow Cooker Garlic Herb Mushrooms
Roasted Garlic Cauliflower

I always think more vegetable is good for those who are low-carb! That fiber really fills you up.
posted by yueliang at 1:09 PM on February 26, 2016 [2 favorites]

This Quorn roast, roasted with a light sheen of olive oil, then sliced thinly on a plate. Great for vegetarians, and not calorie-heavy.

Also: I _love_ green salad in the morning. Just some red+green leaf lettuces, washed, torn up, with some oil, vinegar, and salt. No need to spend more time than that on prep (although that's time enough, I know). If you don't want to do green salad, then maybe some frozen kale cooked up - same dressing.
posted by amtho at 1:16 PM on February 26, 2016 [1 favorite]

What about poached pears? Low maintenance, and you can make them the day before. Plus it's something sweet and dessert-y to balance out the savory stuff in lieu of starchy, muffin-y things.
posted by leeloo minai at 1:51 PM on February 26, 2016 [1 favorite]

Fruit salad or yogurt+fruit or just berries.
posted by SemiSalt at 2:23 PM on February 26, 2016 [3 favorites]

Agree with whoever said above ditch the bacon in your first frittata. Instead make that frittata either ham & cheese; smoked turkey/chicken & cheese; or (if you have some no-pork people coming) smoked salmon and green onion. Then make a big plate of oven roasted bacon.
posted by fingersandtoes at 2:34 PM on February 26, 2016

How about a homemade hummus or bean purée? You might use pinto beans or black-eyed peas for their distinctive flavor, and it would be easy enough to divide into two or three batches so you could purée them with different seasonings.
posted by brianogilvie at 2:42 PM on February 26, 2016

Best answer: Roasted brussels sprouts with Chinese sausage. Almost no work beyond quartering the sprouts. Amazingly tasty.
posted by praemunire at 2:49 PM on February 26, 2016 [2 favorites]

I'm with Team Adjust Frittata And Serve Bacon. If that still doesn't seem right, maybe put your fresh berries in the spinach salad recipe above instead of oranges, and do a ricotta something instead of the yogurt?

Also: Any recipe with fruit juice, fruit other than berries, and/or to which one adds sugar (?!?!) might not be sufficiently low carb for some people.
posted by gnomeloaf at 2:50 PM on February 26, 2016

My absolute favorite brunchy side dish is fruit salad with this awesome fruit salad dressing. Combine 1 cup low-fat vanilla yogurt with 1 T honey and 1-1/2 t lime zest. When people ask you for the recipe, and they will, you will be embarrassed to admit there are only three ingredients.
posted by DrGail at 5:44 PM on February 26, 2016 [1 favorite]

Roasted butternut squash or sweet potato? On its own, or you could toss it with arugula and a vinaigrette for an easy salad. Chicken apple sausage would also be super easy and brunchy. You can cook it on the stovetop or in the oven. Maybe some granola, or trail mix if granola is too carby, that people could mix into their yogurt?
posted by chickenmagazine at 5:48 PM on February 26, 2016

Best answer: Avocado! It's low-carb, filing, and beloved by many, and you can serve it very prettily. Slice it up, arrange the slices nicely on a plate, drizzle with olive oil and sprinkle with salt (ideally the really flaky kind), pepper, and maybe like aleppo pepper or something. A squeeze of lemon would be nice, too.

Alternately, depending on the tastes of your guests, drizzle with soy sauce and a few squirts of sriracha mayo.

If you want to make it more salad-y, gently toss diced avocado with halved cherry tomatoes and thinly-sliced red onion, and dress with generous amounts of lemon juice, salt, and pepper.
posted by rhiannonstone at 6:11 PM on February 26, 2016 [2 favorites]

Creamy, crunchy Grape Salad is refreshing and dessert-like (seriously, it is amazing). And being fruit, it is perfect for brunch.
posted by Serene Empress Dork at 6:15 AM on February 27, 2016 [1 favorite]

Deb, the genius behind Smitten Kitchen, takes brunch "very, very seriously." Two essential links:

How To Host Brunch (And Still Sleep In)

Brunch Menu Planner
posted by Devika at 2:18 AM on February 29, 2016