Brunch becomes an even more amazing meal to make for all your friends in the summer.

Brunch includes so many fresh fruits and can include many savory dishes with fresh vegetables, making a stop at your local farmers market necessary before cooking. There is much variation in brunch that can be altered around the produce available at the market that day.

When raspberries are in season, sparkling raspberry lemonade is always a hit. Begin by pureeing 12oz of raspberries together and setting that aside. Then combine ½ cup of cold water with ½ cup of sugar and add in ½ cup of honey afterwards. Add in your pureed raspberries and 1 cup of fresh lemon juice, along with a liter of sparkling water.

Next, I suggest making mini quiche. These allow for much variation, meat, veggie, and plain quiche, for all guests. Use unbaked pie crust for the crust of your mini quiche and then place in your fresh vegetables (such as spinach or peppers), meat (such as sausage or bacon), and cheese of your liking. Combine 2 eggs and 2/3 cup of milk, along with salt and pepper to make your egg mixture. Bake at 415 degrees F for 13-15 minutes.

For a pancake choice, make a Dutch Baby Pancake. This is a fluffy pancake cooked in a cast iron skillet for 18 minutes at 450 degrees F. Here is a link to a great recipe. I also sauté apple slices with butter and cinnamon to serve on top of the Dutch Baby Pancake.

Lastly, I always look to serve a fresh salad with brunch for those who are looking for something more savory. I traditionally use kale or spinach as a base, and I add in fresh strawberries, blueberries, and apples. Then I throw in some candied pecans, cranberries, and goat cheese. A simple vinaigrette goes the best with a salad like this one.

Take this basic outline for brunch and make variations off your preference and the preferences of your guests. And never forget, brunch is always a good idea, so gather all your friends from home together and catch up one weekend!