We kicked off our big Sunday feast with Bacon Biscuits and Jalapeño Scrambled Eggs, a hearty brunch that fueled up three generations of family for a hike up the local mountain located a few blocks away from our house. These biscuits are quick and easy to make: no rolling needed. But you could speed things along by cooking the bacon the night before, unless you relish the smell of bacon in the morning.
Egg salad is kid stuff. To me it has always been part of sweaty picnics, messy faces and squashed sandwiches at the bottom of my locker. But this one rises above, especially when served open-faced on toast. Tarragon and parsley give it a grown up flavor that can take the heat. For easy-peel eggs: add them to already boiling water, simmer 11 minutes, then cool in ice water for 30.
Favas and asparagus make a delicious combination that tastes like spring. This recipe, p. 275, is a template for a lettuce-less salad that can highlight almost any vegetables from this season. The magic here is in the dressing: lemon, olive oil, capers and lots of herbs. Makes a great dinner with a roast chicken and Madison's Toasted Millet "Polenta".