I've been remiss at reviewing this cookbook from Quirk Books - Breakfast for Dinner by Lindsay Landis and Taylor Hackbarth.* They are the culinary duo behind the blog Love & Olive Oil; it's a blog I already read regularly.
It's not that I was unenthused; on the contrary, I was overly excited about the choices. I wanted to make so many of the recipes! But today, I decided to finally select a few recipes and see how it went.
Breakfast for dinner. That's not a foreign concept in my household. When I'm in a rush, I will often whip up omelettes or use all my leftover veggies for a frittata. My husband's family used to eat pancakes for Sunday dinner when he was a kid. So, again, breakfast for dinner is a real thing for us, albeit a bit boring one.
However, Lindsay and Taylor take that concept, tweak it, turn it on its head, and offer some truly innovative ideas in this cookbook. It's, as they write, 'classic recipes with a twist' or using some traditionally breakfast foods in intriguing ways.
Since I slice grapefruits in half for breakfast at least twice a week, I decided to go with two grapefruit recipes from the book. And we have tea every single morning; so, I opted to make one of their tea-based desserts as a sweet treat.
Needless to say, I am impressed with these recipes. I will definitely be cooking from this cookbook more frequently.
Here's what I made...click on the title to go to my original recipe post. Thanks for the inspiration, Lindsay and Taylor. And thank you, Quirk! I love this book.
*Note: I received a complimentary copy of the cookbook from the publishers for the purpose of reviewing it. However, all opinions are 100% my own and 100% accurate.