Thank you for joining us for Let’s Do Brunch, the recipe exchange for breakfast, lunch and brunch recipes. My co-host, Chaya of My Sweet and Savory and I always enjoy the great inspiration we find when we visit your posts!
Thank you to everyone who contributed last week. There were some lovely recipes. My highlights from visits to last week’s posts include Orzo Risotto with Roasted Vegetables, shared in a very witty post called When Pigs Cry by Ms. enPlace.
And a gorgeous twist on traditional red velvet cake – Blue Velvet Cupcakes as shared by The Rickett Chronicles.
This week I am sharing Chicken & Carrots with Olive Tapenade.
What have you been cooking for breakfast, lunch or brunch this week? Share it with us! Any dish that would work for any of these three meals or as part of a brunch buffet is welcome.
Include a link to your recipe post, rather than to your blog.
Include a link to one of the hosts in your post, so that others can find us and join in Let’s Do Brunch too!
Don’t forget to drop me an email comment after linking!