Simple Seasonal Brunches Make Good "Cents" by Lisa Messinger on Creators.com

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Simple Seasonal Brunches Make Good "Cents"

We could simply rename this season "brunch" and get away with it. Spring, with its warm weather months, picnics, potlucks, bridal and wedding showers and graduation celebrations, is the perfect time to highlight light and healthy seasonal specialties that you can enjoy indoors or outdoors. Inexpensive ingredients, imaginatively paired, are all it takes to make great impressions, such as the ham and spiced cheese waffles, green olive baguette French bread pizzas and peanut butter and jelly fresh fruit oatmeal that follow.

Fun fare like this also proves cooking can be easy, nutritious, economical, fun — and fast. They take just 10 seconds each to read and are almost that quick to prepare. The creative combinations are delicious proof that everyone has time for tasty home cooking and, more importantly, the healthy family togetherness that goes along with it! Another benefit: You effortlessly become a better cook, since there are no right or wrong amounts. These are virtually-can't-go-wrong combinations, so whatever you — or your cute kid helpers — choose to use can't help but draw "wows" from family members and guests.

—Meaty Waffle Wonders: Top toasted store-bought whole-grain toaster waffles with thinly sliced low-sodium black forest or smoked ham (often sold under "healthy" brand labels in supermarket cold-cut sections) and drizzle with melted cheddar cheese mixed with curry powder. Garnish top with grated unpeeled red apple.

—A Softy for Hard-Boiled Eggs: Quarter hard-boiled eggs and very gently mix them with bite-sized chunks of cooked red potatoes, pieces of fresh French green beans, chopped tarragon and dill, freshly ground black pepper and a small amount of low-fat or fat-free Thousand Island dressing.

—Pizza Baguettes with Pizzazz: Slice a French bread baguette in half, and toast each half about halfway in order to be able to get the rest of the toasting done during the quick heating process that follows.

Carefully spread each half with ketchup mixed with Worcestershire sauce and spicy brown mustard and top with minced green pitted olives, chopped cooked chicken breast, chopped thyme and basil and freshly grated Parmesan cheese. Broil until hot and bread is toasty.

—Tempting Tortellini Salad: Place store-bought cooked and cooled cheese tortellini atop a tossed salad of fresh spinach, chopped celery, spring peapods, grated carrots and creamy Italian dressing. Top with shredded provolone cheese and freshly ground black pepper.

—Awesome Peanut Butter 'N' Jelly Oatmeal: Cook quick-cooking (not instant) oatmeal according to package instructions and gently mix in chopped strawberries, blueberries, strawberry all-fruit spread (usually available in the jam aisles of supermarkets) and peanut butter and reheat slightly if necessary. Before serving, garnish top with ground cinnamon, nutmeg and ginger. —Photo courtesy of Epicurious.com

Lisa Messinger is a first-place winner in food writing from the Association of Food Journalists and the author of seven food books, including "Mrs. Cubbison's Best Stuffing Cookbook" and "The Sourdough Bread Bowl Cookbook." She also writes the Creators News Service "Cooks' Books" column. To find out more about Lisa Messinger and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com.