Don’t get us wrong, we still love our avocado toast, but variety is the spice of life. That’s why we appreciate this article from the Glitter Guide; they’re thinking ahead for us (as they often do) with a round-up of effortless, yet inventive, treats for your next gathering. 

There’s something about mornings right now that seems to call for brunch. Maybe it’s the warm weather and the leisurely feel that comes with it. If you want to host more brunches this season, but are worried it’s going to be too much work, then we’ve got a solution for you. We’ve teamed up our friend Rachel Logan, of Supper at Six, to work on four low-key, yet super-delicious recipes that will look like you spent days preparing.

cucumber lemonade

1. Lemonade with Cucumber & Mint

*Makes one glass


Store-bought lemonade (we like Trader Joe’s Organic Lemonade)
Thinly sliced cucumbers
A few mint leaves


  1. Pour the lemonade into individual glasses.
  2. Top with a few sliced cucumbers and mint leaves.
  3. Voila! You’re done. As to the proportions, that’s all up to you and your taste, so it couldn’t be easier. Ultimately, it’s a refreshing and super-easy drink to serve at brunch. Plus, it looks fancier than it really is. To make these easy lemonades look even sweeter, pick out cute cups to serve them in. We used Anthropologie’s Granada Tumbler Set in Blue.

asparagus tarts

2. Asparagus & Bacon Tart

*Serves 6


1 package prepared puff pastry, thawed in the fridge for at least two hours
1 egg, beaten
1 tablespoon water
3/4 pound asparagus, tough ends removed
1 tablespoon olive oil
1 cup ricotta cheese
8 ounces mascarpone cheese
1 garlic clove, minced
1/4 cup minced flat leaf parsley (reserve 1 tablespoon for garnish)
1 teaspoon kosher salt
Pinch freshly ground pepper
4 bacon slices, cooked crisp and crumbled
1/4 cup freshly grated Parmesan


  1. Pre-heat oven to 400 F.
  2. On a lightly floured surface, roll out the puff pastry to about 1/4-inch thick into a large square shape, and carefully transfer to a rimmed baking sheet. Make a border all the way around by folding about an inch of dough over and pinching to secure. With a fork, dimple the center of the pastry (don’t poke all the way through).
  3. Mix together the egg and water and brush the egg mixture over the edges of the pastry. Bake in a pre-heated oven until the pastry looks dry and is just starting to brown, about 15 minutes.
  4. In a large skillet add the oil and cook the asparagus spears until just starting to become tender, about three minutes. Set aside.
  5. Meanwhile, in a medium bowl, mix the ricotta, mascarpone, garlic, parsley, salt and pepper until well mixed. Spoon over the center of the tart and spread evenly. Sprinkle bacon over the top and arrange asparagus spears in a line over the top. Bake until well browned and set, about 18 minutes. Let cool on cookie sheet for five minutes and then transfer to a platter. Garnish with parmesan and reserved parsley.
  6. Slice to serve. This is the main attraction of your spring brunch. A decadent, crispy tart that will have your guests begging for more!

carrot salad

3. Tangled Carrot Salad

*Serves 4


1/4 cup olive oil
1 tablespoon grainy mustard
1/2 tablespoon kosher salt
Juice of one medium lemon
1 pound carrots, peeled and shredded into long strands (a vegetable peeler works perfectly!)
1/2 cup cooked quinoa
1 1/2 cups arugula
3 radishes, sliced thin


  1. Combine the olive oil, grainy mustard, kosher salt and lemon juice into a lidded jar. Shake vigorously to combine.
  2. Toss carrot strips and arugula in a medium bowl to combine.
  3. Divide mixture among four plates and sprinkle with quinoa.
  4. Add a few slices of radish and drizzle with dressing. Reserve remaining dressing for later use. This refreshing salad adds a fun pop of color to your plates!

salmon bites

4. Salmon & Couscous Salad Bites

*Serves 6


1/2 pound salmon (wild, fresh if you can spring for it! It tastes better, we promise!)
1 1/4 cup water
1 cup couscous
1 tablespoon olive oil
Juice of half a large lemon (or whole small one)
1/4 cup diced red onion
1-2 tablespoons chopped dill
Salt and pepper
1 English cucumber


  1. Pre-heat oven to 350 F. Rub salmon with a little olive oil and season with a pinch of salt. Cook until firm and flaky, about 12 to 15 minutes.
  2. Meanwhile, bring the water to a boil in a small sauce pan. Add couscous and bring back to a boil. Reduce to a simmer and cook, covered, until all the water is absorbed, about 10 minutes.
  3. Transfer couscous to a medium-sized bowl and toss with olive oil and lemon juice.
  4. Break the salmon into small pieces and add to the couscous. Add the red onion, dill and season with salt and pepper to taste.
  5. Slice the cucumber into 1/2–inch rounds and mound the couscous salad on top and enjoy! These will be a surprise hit with your guests. They will applaud you for your creativity—just don’t let on how easy it was to make!

For a few remaining tips on how to effortlessly pull together the rest of your brunch, hop over here to the Glitter Guide for Rachel’s advice!

What are your go-to brunch favorites? Share in the comments!

Images via Em the Gem, Recipes via Rachel Logan, Styling via Taylor Sterling, Flowers via Farmgirl Flowers


  1. Love these recipes.The only thing more fun than doing brunch in the city is to host one- REAL bottomless cocktails! As much as I adore the avocado, it needs a little vacation from my Insta feed; I appreciate the alternative options!

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