Story by Amanda Watters
Recipes by Ellen Boeke
Photography by Carson Downing
Produced by Scott J. Johnson
Food styling by Charlie Worthington
This story has been adapted from the spring 2025 issue of Magnolia Journal.
A SIMPLE GATHERING WITH A FRESH MENU CAN MAKE WAY FOR CONNECTION.
As the seasons shift and life picks up its pace, sometimes it can feel like we’re carrying more than we can manage. But spring, with its vibrant but peaceful beauty, invites us to slow down, come together, and be replenished through meaningful connection. Time at the table offers a pause, and with brunch dishes that showcase the fresh flavors of the season, you can craft an experience that restores and delights. Let simplicity guide you as you pull what you have off of the shelf, invite people in, and focus on what truly nourishes both body and soul.
MINI PARMESAN-CHIVE MUFFINS
Simple, deliciously light muffins with a hint of cayenne
PREP: 15 minutes
BAKE: 10 minutes
MAKES: 24 mini muffins
Nonstick cooking spray
2 cups all-purpose flour
2 Tbsp. sugar
1½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
⅛ tsp. cayenne pepper
⅓ cup finely shredded Parmesan cheese
3 Tbsp. chopped fresh chives
2 eggs
1 cup buttermilk
6 Tbsp. unsalted butter, melted
1. Preheat oven to 375°F. Lightly coat twenty-four 1¾-inch muffin cups with cooking spray. In a medium bowl stir together flour, sugar, baking powder, baking soda, salt, and cayenne pepper. Stir in Parmesan cheese and chives. Make a well in the center of the flour mixture.
2. Whisk together eggs, buttermilk, and melted butter in another medium bowl. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spoon batter into prepared muffin cups, filling each nearly full.
3. Bake 10 to 12 minutes or until golden. Cool in pan on a wire rack 5 minutes. Remove from pan. Serve warm.
TO MAKE AHEAD: Transfer cooled muffins to an airtight container. Cover and chill up to 3 days. To warm muffins, preheat oven to 350°F. Place muffins on a small baking pan. Bake 3 to 5 minutes or until heated through.
ARTICHOKE SOUP
A creamy pureed soup of artichoke hearts, leeks, and potatoes
PREP: 15 minutes
COOK: 30 minutes
MAKES: 6 servings
1 large leek, halved lengthwise and sliced (2¼ cups)
2 Tbsp. olive oil
4 cups reduced-sodium chicken broth or vegetable broth
2 14-oz. cans artichoke hearts, drained
12 oz. Yukon gold potatoes, peeled and chopped
6 whole cloves garlic
2 tsp. chopped fresh thyme
1 cup whole milk
1 Tbsp. white wine vinegar
Salt and freshly ground black pepper
1. Cook leek in olive oil in a 4-qt. Dutch oven over medium 8 to 10 minutes or until tender and golden. Add broth, artichoke hearts, potatoes, garlic, and thyme. Bring to boiling; reduce heat. Cover and simmer 20 minutes or until vegetables are very tender.
2. Using an immersion blender, puree soup until very smooth. (Or cool slightly and transfer to a blender in batches; cover and blend until very smooth. Return to Dutch oven.) Stir in milk and vinegar. Season with salt and pepper. Sprinkle with cracked black pepper and additional thyme.
TO MAKE AHEAD: Prepare the soup as directed. Cool completely. Store in the refrigerator up to 5 days. Heat on the stove top until warm.
CARAMELIZED ONION FRITTATA
A cozy, cheesy main course with spinach and topped with prosciutto
PREP: 10 minutes
COOK: 40 minutes
BROIL: 1 minute
STAND: 10 minutes
MAKES: 6 servings
4 oz. prosciutto or bacon, chopped
1 large sweet onion, halved and thinly sliced (2½ cups)
2 Tbsp. salted butter
Pinch sugar
3 cups fresh baby spinach
10 eggs, lightly beaten
⅔ cup whole milk
1 Tbsp. Dijon mustard
⅛ tsp. freshly ground nutmeg
1 cup shredded Gruyère cheese (4 oz.)
1. Cook prosciutto in a large broiler-proof skillet over medium-low until crisp. Drain; transfer prosciutto to a plate lined with paper towels. Add onion, butter, and sugar to skillet; cover and cook over medium-low 15 minutes, stirring occasionally. Uncover and cook over medium 10 minutes or until caramelized. Add spinach and cook 2 minutes more or until wilted.
2. Meanwhile, whisk together eggs, milk, mustard, and nutmeg in a medium bowl. Preheat broiler.
3. Spread caramelized onion and spinach evenly in skillet. Top with prosciutto (if you like, reserve some for garnish) and Gruyère cheese. Pour egg mixture over top. Continue cooking over medium. As mixture sets, run a spatula around edges of skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking 8 to 10 minutes or until mixture is almost set (surface will be moist).
4. Place skillet under broiler 4 to 5 inches from heat. Broil 1 to 2 minutes or just until top is set. Let stand 10 minutes. Cut into wedges. Garnish with reserved prosciutto (if using).
ASPARAGUS & PICKLED RADISH SALAD
Bright blanched asparagus with pine nuts and radishes tossed in a lemon dressing
PREP: 20 minutes
MARINATE: 1 hour
MAKES: 6 servings
⅓ cup fresh lemon juice
¼ cup olive oil
1 Tbsp. chopped fresh dill
2 tsp. Dijon mustard
¼ tsp. freshly ground black pepper
½ cup thinly sliced radishes
1 shallot, thinly sliced (1⁄3 cup)
1½ lb. fresh asparagus, cut into 2-inch pieces
⅓ cup toasted pine nuts
Flaky sea salt
1. Whisk together lemon juice, olive oil, dill, mustard, and pepper in a shallow bowl until well blended. Add radishes and shallot; toss to coat. Cover and chill 1 hour, stirring occasionally.
2. Meanwhile, bring a pot of water to boiling. Add asparagus; blanch 3 minutes or until bright green. Drain and immediately place asparagus in a bowl of ice water; stir until asparagus is cool. Drain well. Transfer to a serving bowl.
3. Add radish mixture including the dressing to asparagus; toss to coat. Before serving, top with pine nuts and sprinkle lightly with flaky sea salt.
ORANGE CREAM CAKE
Nostalgic flavors come together in a citrus-forward dessert
PREP: 40 minutes
BAKE: 30 minutes
COOL: 10 minutes
MAKES: 12 servings
3⅓ cups all-purpose flour
1 Tbsp. baking powder
½ tsp. salt
1 cup (2 sticks) salted butter, softened
2 cups sugar
1 Tbsp. orange zest, plus more for garnish
2 tsp. vanilla
4 eggs, at room temperature
1⅓ cups milk
¼ cup + 2 Tbsp. frozen orange juice concentrate, thawed, divided
⅓ cup orange marmalade
Orange Cream Cheese Frosting (below)
1. Preheat oven to 350°F. Grease bottoms of three 8-inch round cake pans. Line bottoms with parchment paper; grease and lightly flour pans. In a medium bowl stir together flour, baking powder, and salt.
2. Beat butter in a large bowl with a mixer on medium 30 seconds. Add sugar, orange zest, and vanilla; beat on medium 3 to 5 minutes or until light. Add eggs, one at a time, beating after each addition until combined. In a small bowl stir together milk and ¼ cup of the orange juice concentrate. Alternately add flour mixture and milk mixture to bowl, beating on low after each addition just until combined. Spread batter evenly in prepared pans.
3. Bake 30 to 35 minutes or until a toothpick comes out clean. Cool cake layers in pans 10 minutes. Remove layers from pans; remove parchment. Place on wire racks over fresh parchment paper.
4. Meanwhile, combine the remaining 2 Tbsp. orange juice concentrate, the marmalade, and ¼ cup water in a small saucepan. Heat and stir over medium until marmalade melts.
5. Trim tops of cake layers to make them flat. Using a fork, poke holes 1 inch apart in warm cake layers. Pour marmalade mixture over warm cake layers. Cool completely.
6. Place one cake layer on a serving plate. Top with 1 cup Orange Cream Cheese Frosting, spreading to edges. Repeat with a second and third layer of cake and frosting. Spread remaining frosting around sides. Garnish with additional orange zest. Store in the refrigerator.
ORANGE CREAM CHEESE FROSTING: In the bowl of a stand mixer fitted with a whisk attachment, beat one 8-oz. pkg. softened cream cheese and ¾ cup sifted powdered sugar until combined. Slowly add 2 cups heavy cream; continue beating until thick, like medium-peak whipped cream. Beat in ¼ cup orange juice concentrate, thawed; 2 tsp. orange zest; and 2 tsp. vanilla. Cover and chill until ready to use.
KUMQUAT & THYME SPARKLER
A subtly sweet, refreshing drink with an herbal twist
PREP: 30 minutes (for syrup); 5 minutes (for 1 drink)
MAKES: enough syrup for 16 drinks
1 cup sugar
1 cup water
18 kumquats, quartered
6 fresh thyme sprigs, plus more for garnish
½ cup plain coconut water
½ cup tangerine-flavor sparkling water or ginger ale
Whole kumquats, for garnish
1. For kumquat-thyme syrup: Combine sugar and the 1 cup water in a small saucepan. Bring to boiling, stirring until sugar is dissolved. Remove from heat. Stir in quartered kumquats and thyme sprigs. Let cool to room temperature. Strain syrup; discard kumquats and thyme sprigs. Transfer syrup to a glass jar; cover and chill until ready to use.
2. For one drink: Fill a cocktail shaker three-fourths full with ice. Add ¾ oz. kumquat-thyme syrup and ½ cup coconut water. Cover and shake 15 seconds or until chilled. Strain into an ice-filled glass. Top with ½ cup sparkling water. Garnish with an additional thyme sprig and whole kumquats on a pick.
