First, I need to make a confession. Brunch is still a relatively new concept to me. Did i just loose all my credibility? Hear me out first. During the time I lived in Ohio (which pretty much accounts for most of my life), brunch was simply not a big thing. A few higher end restaurants offered weekend fare and then of course you had your typical breakfast spots. Austin knows the brunch scene. Boozy brunches, post church brunches, brunches with your favorite bunches...of people

Serves 10-12 prep time: 15 MINUTES cook time: 30-35 MINUTES total time: 50 MINUTES Ingredients: 1 tablespoon olive oil 1/2 cup diced yellow onion 2 cups asparagus, cut into 1-inch pieces 2 cups chopped broccoli florets 6 cups packed fresh spinach leaves 2 cloves garlic, minced 1 (14 oz) can artichoke hearts, drained and roughly chopped 2 tablespoons freshly chopped basil 2 green onions, sliced 4 ounces shredded Havarti cheese 12 large eggs, whisked 1/2 cup unsweetened origin

Are those my daughter's leftover Alexia french fries in my burrito? Yes indeed they are! I'm all about using what we already have in our refrigerator and pantry to make delicious creations. What I loved most about this burrito was that it felt completely glutinous, but wasn't the gut bomb of a typical burrito. Makes 2 Collard Wrap Burritos Ingredients: 4 large collard green leaves 4 eggs, beaten 4 strips of bacon Leftover Alexia Foods french fries (sweet potato would be aweso