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Yellow Tomato Bloody Mary

8 Best Palm Sunday Brunch Recipes to Share with Your Family

Presented by Colavita

A Palm Sunday brunch is a wonderful opportunity to bring family and friends together on the weekend before Easter. It is also a great way to welcome the beautiful weather that accompanies the early days of spring. Depending on the climate, consider serving brunch outdoors so that your guests can enjoy the warm sunshine and cool breezes, which will be especially pleasing after such a long and harsh winter. Your brunch should be a relaxed time to enjoy some great food and conversation. The Colavita family has assembled some fantastic recipes to make your brunch a resounding success, so just follow the recipes, add guests and have a wonderful Palm Sunday Brunch!

Yellow Tomato Bloody Mary

You’ve tried countless types of a Bloody Mary made with red tomato, but one sip of this slightly sweet, slightly tart version and you won’t turn back!


For the drink

  • 4 large, ripe yellow tomatoes, stems removed
  • 6 oz vodka
  • 3 tsp Worcestershire Sauce
  • 3 tbsp freshly grated horseradish
  • 3-4 dashes hot pepper sauce, such as Tabasco
  • ½ tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • juice from 1 lime
  • 3 tbsp fresh cilantro

For the toppings

  • celery stalks
  • lime wedges
  • cilantro
  • Colavita Country Style Pitted Olives
  • cherry tomatoes
  • cucumber slices


Cut the tomatoes into large chunks. Add to your blender along with chopped cilantro, horseradish, Worcestershire sauce, lime juice, hot sauce, salt and pepper. Process until smooth. Taste and adjust your seasonings as desired. You can strain the mixture if you like for less tomato pulp.

Chill in the refrigerator for about 30 minutes before serving. Leftover Bloody Mary Mix can be kept in the fridge for about two days. To serve, add 1 ½ oz vodka to the Bloody Mary mix. Garnish with any of the above toppings to your liking and enjoy!

Chestnut Crepes with Sundried Tomatoes and Pesto

When you need something for a delicious weekend brunch, look no further! Brunch doesn’t have to be sweet and these crepes are proof.


For the crepes

  • 2 cups chestnut flour
  • 1 cup milk
  • 1 cup water
  • 1 egg
  • 1 tbsp Colavita Extra Virgin Olive Oil

For the filling

  • 1 jar Colavita Sundried Tomatoes, chopped
  • 8 oz shredded Parmigiano cheese

For the topping

  • 1 jar Colavita Pesto Sauce


In a large bowl, whisk together the milk, water, egg and 1 tbsp of olive oil. Add in the chestnut flour 1/4 cup at a time, then let it rest about an hour.

Heat a crepe pan, covering the bottom of the pan with a thin coat of Colavita Olive Oil. Pour 1/4 cup crepe mixture into the pan and swirl to distribute evenly. Cook until golden brown, 1-2 minutes and flip crepe. After flipping, place 2 tbsp chopped sundried tomato and 2 tbsp shredded Parmigiano cheese on the crepe. Fold in half, then in half again. After all the crepes are plated, drizzle with Colavita Pesto Sauce and garnish with chopped chestnuts.

Red Pepper Hash Browns

Red Pepper Hash Browns make a great side dish and are a real crowd-pleaser.


  • 2 lbs russet potatoes, peeled, shredded, squeezed very dry
  • 2 large eggs, lightly beaten
  • 2 tbsp all-purpose flour
  • ½ cup Colavita Extra Virgin Olive Oil
  • 2 tbsp butter, melted
  • 1 tsp salt
  • 1 small red pepper, seeded and very thinly sliced
  • ½ small red onion, very thinly sliced
  • ½ tsp smoked paprika


In a large bowl, fold together all ingredients. Divide evenly into 12 mounds and flatten into patties. Dab each top with a bit of olive oil. Heat the olive oil in a large sauté pan over a medium high flame. Work in two batches frying the hash browns. Cook the first side for 4-5 minutes, until golden brown and then flip, cook the other side for 3-4 minutes. Drain on paper towels. Serve immediately or you can make them up to two hours ahead and reheat in a 350°F oven for 10 min.

Pesto Egg Salad with Drop Biscuits

Sundried tomatoes add a savory punch to these biscuits, while the basil pesto gives egg salad an herbaceous flair.


For the biscuits

  • 2 cups all-purpose flour
  • ½ cup milk
  • 1/4 cup Colavita Extra-Virgin Olive Oil
  • 1 tsp sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • ½ cup Colavita Sundried Tomatoes, drained and finely chopped

For the egg salad

  • 6 hard-boiled eggs
  • 1/4 cup mayonnaise
  • ½ tsp salt freshly ground black pepper
  • 1 jar Colavita Pesto Sauce


First make the biscuits

Preheat oven to 425°F degrees. Combine all the dry ingredients in a large bowl. Add the Colavita olive oil and milk. Stir until just combined. Fold in the sundried tomatoes. Drop tablespoon-sized pieces of dough onto a cookie sheet lined with parchment paper.

Bake the biscuits for 12-15 minutes, until lightly browned. Allow the biscuits to cool. Once cool, slice in half with a serrated knife. You can pre-make the biscuits up to a day ahead. Store them in an air-tight container at room temperature.

To make the egg salad

Combine the eggs and mayonnaise in a medium bowl. Using a fork, mash the ingredients together, mixing until you achieve your desired consistency. Season with salt and pepper. Smooth a teaspoon-sized amount of Colavita Pesto Sauce onto one half of the biscuit. Dollop a tablespoon-sized amount of egg salad on top of the pesto. Top with the other half of biscuit. Repeat until all mini biscuits have been used.

Polenta Waffles with Balsamic Berry Compote

These polenta waffles with balsamic berry compote and sausage are the perfect fix for someone adhering to a gluten-free diet. Large fluffy, polenta waffles combined with turkey sausage and tangy balsamic blueberry compote are ideal for a Sunday brunch.


  • 8 oz turkey sausages

For the waffles

  • 1 ¾ cup 2% buttermilk
  • 2 eggs
  • 1/3 cup Colavita Extra Virgin Olive Oil, plus more for oiling the waffle iron
  • 1 ½ cups gluten free all-purpose flour
  • 1 cup Colavita Instant Polenta
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt

For the compote

  • 1/3 cup each light brown and granulated sugar
  • 1/4 cup Colavita Balsamic Vinegar
  • ¾ cup water
  • pinch salt
  • 6 oz fresh blueberries
  • 6 oz fresh raspberries
  • 6 oz fresh blackberries
  • ½ cup pomegranate seeds

Optional topping


  • Mascarpone cheese


Prepare the balsamic berry compote

In a non-reactive sauce pan, heat the sugar and balsamic together until the sugar has dissolved. Add the remaining ingredients; bring to a simmer and cook for about 45 minutes. Set aside. This can be made a day in advance. Cover and refrigerate. Heat slightly or bring to room temperature before serving.

Prepare the polenta waffles

In a medium sized bowl, whisk together the buttermilk, eggs and oil. In a separate large bowl, blend together the dry ingredients; pour in wet ingredients, mix to combine. Heat your waffle iron as per manufacturer’s instructions; drop the batter onto the hot waffle iron and cook until the waffle is to your desired degree on crispness. While the waffles cook, brown the sausage in a little bit of olive oil until browned and heated through.

To serve

Place 2 waffle squares onto a plate, top with a dollop of mascarpone cheese, if desired and spoon the compote over. Place 2 sausages on each plate and serve.

Asparagus, Leek and Sundried Tomato Quiche

Everyone needs a perfect quiche recipe in his or her repertoire and this one bakes up just right every time. Packed with spring’s bounty of fresh flavors, we can’t decide which we like more – the filling or the crust!


  • 1/4 cup plus 2 tbsp Colavita Extra Virgin Olive Oil
  • 2 cups all-purpose flour, plus additional for rolling
  • 1½ tsp sea salt, divided use
  • 2 tsp Rachel Ray Buon Appetito Italian Seasoning
  • ½ cup chilled water
  • 2 medium leeks, washed, dried and cut into ½-inch slices
  • 1 cup fresh asparagus sliced on the diagonal into 1-inch pieces
  • ½ cup shredded Parmigiano cheese, plus additional for topping
  • 1/4 cup Colavita Sundried Tomatoes, drained and coarsely chopped
  • 2 large eggs
  • 2 large egg yolks
  • ¾ cup heavy cream
  • ¾ cup whole milk
  • ½ tsp freshly ground black peppercorns
  • 1 quart fresh parsley leaves, chopped


Place ¼ cup olive oil in the freezer until it thickens slightly, about 20 minutes. In the bowl of a food processor fitted with a metal blade, pulse the flour, 1 teaspoon salt and herb seasoning until combined. Add the chilled olive oil and pulse to incorporate. Slowly add the water until the dough begins to clump, forming a ball. Turn the dough out onto a lightly floured surface and sprinkle a little more flour on the dough. Roll the dough into a 12” circle turning and adding more flour as needed to prevent sticking. Carefully place the dough in a 10” by 2” tart pan and gently press into place folding over the excess dough to make the sides a bit thicker. Chill in the refrigerator for 30 minutes.

Heat oven to 375°F. Remove the tart pan from refrigerator and prick the dough several times with the tines of a fork. Cover with parchment paper and fill with pie weights. Place pan on a baking sheet and bake 15 minutes. Carefully remove pie weights and continue baking crust for another 10 minutes or until dry and golden brown. Remove from oven and allow to cool before filling. Meanwhile, heat the remaining 2 tablespoons of olive oil in a medium pan over medium heat. Add the leeks and sauté until soft, about 5 minutes. Add the asparagus and cook for 1 minute longer. Remove from heat and set aside to cool.

Whisk together the eggs, yolks, cream, milk, pepper and remaining ½ teaspoon salt; set aside. Evenly spread the leek and asparagus mixture on the crust bottom. Sprinkle with the Parmigiano cheese and sundried tomatoes. Pour in the egg mixture and bake 30 minutes until lightly golden brown and the center is set. Transfer to a wire rack to cool before cutting. Garnish with parsley and additional cheese if desired.

Strawberry Chicken Salad Mini Sandwiches

Strawberry Chicken Salad Mini Sandwiches are not only great for brunch, but also if you’re on the go! You can use a rotisserie-style, pre-cooked chicken or poach some chicken using the instructions below.


For the dressing

  • ½ cup mayonnaise
  • 1 tbsp Colavita Prosecco White Wine Vinegar
  • 2 tsp poppy seeds
  • 2 tsp honey

For the sandwiches

  • 12 pieces whole wheat bread, toasted
  • 2 cups cooked chicken, or 2 chicken breasts, poached
  • 1 cup chopped strawberries
  • 1 cup mandarin orange slices, drained and halved
  • 2 scallions, finely chopped
  • 1/4 tsp salt freshly ground black pepper
  • Lemon-poppy seed dressing


First make the dressing

Combine all the dressing ingredients in a small bowl and whisk to combine. Refrigerate until ready to use.

To make the chicken salad

Toast the whole wheat bread in either a broiler or toaster. Set aside. In a large bowl, combine chicken, strawberries, scallions, mandarin oranges and poppy seed dressing. Season with salt and pepper. Mix well. Place the chicken salad on one piece of toast.

Top with another piece of toast. Press down the top of the sandwich with one hand and with the other, cut the crusts of the bread off with a serrated knife. Once you have trimmed off the crusts, cut the sandwich into 4 squares or triangles.

To poach chicken

Place the chicken breasts in the bottom of a 4 quart sauce pan. Fill the pan with enough water to cover the chicken by an inch. Bring the water to a boil, then reduce to a simmer, covering the pot. The chicken is done when it is opaque through the middle and an instant-read thermometer in the thickest part of the meat registers 165°F. This takes about 10- 15 minutes. Remove the chicken from the cooking liquid and cut into pieces.

Café Velluto

For a traditional Italian coffee to pair with your Palm Sunday Brunch, enjoy this indulgent and refreshing espresso-based delight.


  • 1 double espresso
  • 1 vanilla bean pulp or ½ tsp of vanilla extract
  • 2 scoops of vanilla ice cream
  • crushed ice


Blend all the ingredients in a mixer and serve.