Breakfasts
Hummus, tomato and
feta toast
Toasted sourdough bread
generously topped with hummus, cherry tomatoes and
crumbled feta, then sprinkled with chopped flat-leaf
parsley.
Baked mushroom,
zucchini and basil frittata
A simple and flavorsome
oven-baked Italian frittata with mushrooms, grated
zucchini and scallion, accented by fresh basil and
Parmesan.
Smoked salmon
bruschetta with arugula and lemon-chive ricotta
Bruschetta topped with a
creamy lemon-chive ricotta spread, fresh arugula, and
slices of succulent smoked salmon.
Sweet potato,
spinach and Parmesan frittata
Frittata studded with
sautéed sweet potato and spinach, and accented with
robustly-flavored Parmesan cheese.
Mushroom bruschetta
Bruschetta topped with
pan-fried mushrooms seasoned with sea salt, cracked
black pepper and flat-leaf parsley.
Scrambled tofu with
zucchini, tomato and basil
Sautéed crumbled tofu
combined with tomatoes, zucchini, fresh basil and
Parmesan cheese.