I really don’t like eating breakfast at all, but this menu, based on current seasonal ingredients is an ideal late morning meal. It happens to be early spring in California left now; asparagus is coming up, the blood oranges are ripe, wild mushrooms abound, and strawberries are just coming on the market from San Diego.
There could be many variations with these ingredients. One way I think about menus is to imagine all the chosen food on the table at the same time. Then I mentally combine flavours, textures and colours that will subtly complement each other. You could make blood orange ice cream in buckwheat crêpes, mix wild mushrooms and asparagus, have bitter lettuce salad with blood oranges, buckwheat crêpes with wild mushrooms, or asparagus with blood orange vinaigrette. The combinations are endless.