Turnovers Archives - Slice Of Honey

Hello brunch season! Easter. Mother’s Day. Father’s Day. Bridal showers. Baby showers. Brunch season is most definitely upon us. First and foremost, I love brunch because of the food. You can combine your favorite breakfast items with your favorite sweets and cocktails (or mocktails). But I also love that brunch is such a laid back, relaxing meal to share with loved ones. There is almost an assumption that people will graze on the spread of delightful dishes as they spend quality time catching up with one another. Fellowship.

Let’s spend our brunch season focusing on exactly that, fellowship. I’ve gathered some of my favorite recipes to make meal prep as easy as possible. In fact, the majority of what I’ve selected can be made a day or two in advance. I’d love to hear about your brunch adventures! Feel free to comment below or reach out to me on instagram!

Quiche and potatoes are about as traditional as you can get with brunch. This **Broccoli Cheese Quiche with Sweet Potato Hash** will help you keep that tradition alive

These **Savory Spinach Turnovers** look impressive, as if you’d spent all day making them but they’re actually ridiculously easy to make. I like to make them a day ahead and then warm them slightly when I’m ready to serve them.

Vibrant colors and flavors make this **Rainbow Fruit Salad** a huge crowd pleaser. Berries, peaches, kiwi, etc. How could you resist?

Feel free to customize this **Vanilla Almond Granola** or keep it as it is. Either way, it would be delicious served over yogurt.

This recipe is the first one I ever posted on my blog, it is also from my grandmother’s recipe box. Aside from being sentimental about these **Farm-Style Biscuits,** they are a favorite because they don’t require yeast. No yeast means they are super easy to make!

I created a few different mocktails for this post but the Sober Sangria is my absolute favorite. You can mix it up the night before so you’ll be ready to start filling glasses as soon as your guests arrive.

The bright lemon flavor of these **Lemon Iced Ginger Cookies** will have everyone reaching for more.

Is there actually a better meal out there than brunch? The combination of savory and sweet breakfast items plus lunch is arguably perfect. It is also the only time adding a little booze to your diet before noon is not just acceptable but encouraged. Hello mimosas and bloody Marys! Next month I will be helping to host a baby shower with brunch so I’ve had all sorts of ideas running through my head. The hardest part of menu planning will be narrowing down our options.

I can’t quite decide what I like best about this recipe. It is incredibly easy to make with just 8 ingredients. But the bonus is that it would be great served at a brunch or as a grab and go option on a busy morning. I actually made these on a weeknight and then brought them to the office the next morning to share. My co-workers happily grabbed one to take back to their desks as a mid-morning pick me up.

Tips:

You can make the filling a day ahead and refrigerate it until ready to use.
If you have whole frozen spinach on hand, you can chop it yourself rather than buying the pre-chopped.

Savory Spinach Turnovers

Makes 8 turnovers

10oz package frozen chopped spinach, thawed

½ cup ricotta cheese

¼ cup shredded mozzarella cheese

½ teaspoon garlic, minced

2 Tablespoons shallot, finely chopped

¼ teaspoon salt

2 sheets ready to bake puff pastry dough, thawed

1 egg, beaten

Directions:

Preheat oven to 400°F and line a baking sheet with parchment paper.

Drain spinach of any excess water. In a medium bowl, stir together spinach, ricotta cheese, mozzarella cheese, garlic, shallot and salt.

Unfold sheets of puff pastry. Cut each sheet into four equal squares. Place 2 Tablespoons of spinach mixture into the center of each pastry square. Fold each pastry square diagonally over spinach. Pinch edges of dough together with a fork. Brush the tops and sides of each turnover with the beaten egg.

Place each turnover on the lined baking sheet. Bake 16-18 minutes or until pastry is golden brown.