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Home » Nutrition » Recipes »

Get Cookin': Brunch Gets a Makeover

Brunch—the meal searching for an identity. Too much breakfast and not enough lunch, this repast doesn’t even have a legitimate name, just some cross-breed, afterthought tag made up of the two. Launched at an arbitrary time somewhere between 9 a.m. and 3 p.m., brunch is most often defined by its bartender-friendly libations, virgin or worldly Bloody Marys, Mimosas, Fizzes. At the local restaurant, you can count on a fat-happy selection of eggs, meat, butter-logged sauces, and the obligatory sugary pastry. Who wants to face that same old Sunday sludge after you’ve spent the early morning hours reaming out your arteries in a blistering cardio-step class, tearing up the foothills on your mountain bike, or power walking around the lake? Redefine this weekend celebration with mouthwatering crab quesadillas, a lively melon salsa, and a sauté of vine-ripened cherry tomatoes so sweet it falls somewhere between a side dish and dessert.

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