Fresh ideas flavor summer brunch foods

Spring and early summer are not only packed with special-occasion celebrations, but they also mark the beginning of a bounty of fresh produce.

Take advantage of what's available by using seasonal fruits and vegetables.

Serve a variety of foods that everyone can enjoy, perhaps a selection of roasted or grilled vegetables with yogurt dipping sauces, for a refreshing flavor contrast. These foods will fill you up -- but won't fill you out.

Serve a smoothie made with milk, seasonal fruits and oatmeal. Oatmeal not only will give your guests a fiber boost, but it also will give your smoothie a creamy, shake-like consistency.

Enhance recipes' flavor, without adding fat, calories or sodium, by using fresh herbs, like rosemary or thyme, which also make great garnishes.

Herb frittata with fresh mozzarella and potatoes

2 tablespoons extra virgin olive oil

1 large onion, diced

6 small new potatoes, quartered, or 1 medium potato, cut in 1/2-inch cubes

1/3 cup fresh herbs, minced, or 3 tablespoons dried (try rosemary, thyme and chives)

12 eggs, slightly beaten

1 cup fat-free milk

1/4 cup fresh bread crumbs

8 ounces fresh mozzarella cheese (about 2 balls), thinly sliced

Salt and pepper to taste

Heat oven to 400 degrees. Heat a 10-inch nonstick skillet over medium high heat. Add olive oil, onion and new potatoes. Cook until potatoes are browned, about 5 minutes. Reduce heat to medium and add herbs, stirring just until incorporated.

While onions and potatoes are cooking, beat the eggs with the milk and bread crumbs in a large mixing bowl. Pour into skillet and stir lightly to mix with the other ingredients. Cook until bottom is set, about 2 minutes. Place mozzarella cheese rounds in a circle near the rim of the frittata. Transfer to oven and bake until top is golden and eggs are firm, about 25 to 30 minutes.

Makes 8 servings.

Polenta pancakes

2 cups fat-free milk

1 cup polenta

4 tablespoons butter, cut into 1-tablespoon pieces

1 cup flour

1 teaspoon salt

1 teaspoon baking powder

3 eggs

3 tablespoons sugar

6 green onions, sliced thinly

2 tablespoons minced fresh rosemary

Oil to coat skillet or griddle

12 ounces smoked salmon, thinly sliced and cut into 2-inch lengths

In a small saucepan, bring milk to a simmer and pour over polenta and butter in a large mixing bowl. Stir mixture until butter is melted. Set aside to cool. In a small mixing bowl, whisk together flour, salt and baking powder and set aside.

When polenta mixture is cool, whisk eggs and sugar into polenta mixture. Add flour mixture and stir to combine. Add and combine green onions and rosemary.

Preheat skillet or griddle until a drop of water dances on the surface. Brush with oil and ladle on about 1 1/2 tablespoons of the mixture to make 3-inch pancakes. Griddle pancakes until their surfaces become dry and bubbly. Flip and griddle for a further 30 seconds.

Transfer finished pancakes onto a cooling rack (if making a day ahead, crisp in the oven before serving, by baking at 200 degrees for about 45 minutes to an hour).

To serve, arrange pancakes on large serving platter. Top with about 1 tablespoon yogurt with fresh chives added and 1 strip of smoked salmon. Experiment with salmon curls and rosettes for an attractive presentation.

Makes about 36, 3-inch pancakes.