Spring has arrived at Magnolia Table in Waco, Texas! Chip and Joanna Gaines hailed the start of a new season – and celebrated a year of activity – at their restaurant with 10 new menu items.
Les Gaines says goodbye to winter soups and hello to berry salads and prickly pear lemonade. The former “Fixer Upper” stars shared the update in a mouthwatering blog post, full of mouthwatering food photos.
According to Joanna, “these new seasonal recipes help bring spring to life in the form of food” because the Magnolia Table team wants “the sights, sounds and scents of the season to be reflected” in the walls of their home. restaurant.
Magnolia Table opened in February 2018, so this year marks its second spring serving breakfast and lunch. New seasonal items add to the annual list of coffees, juices, breakfast tacos, cookies and burgers.
For egg lovers, an asparagus and fontina cheese quiche has joined the breakfast club. The baked dish includes a “flaky and buttery pie crust filled with eggs, asparagus and a mixture of fontine and Gruyere,” according to the Magnolia blog. The restaurant pairs the dish with tomatoes and simple greens.
If a flaky quiche crust just isn’t flaky enough, Joanna also created a twist on a classic egg salad sandwich by serving it on a butter croissant. The mom of five also adds lettuce and heirloom tomatoes to her egg sandwich.
A trio of sample tea sandwiches also join the new seasonal spread, alongside a harvest wrap and a spring berry salad. Small tea-party-style sandwiches, ‘for when you’re feeling fussy,’ include chicken salad, egg salad and chili cheese, a true Southern staple – and one of the favorite foods by Craig Melvin!
The Harvest Vegetarian Wrap is filled with fresh watermelon radish, mixed greens, cucumber, tomato, and avocado, which is actually a pretty controversial ingredient in the house of Gaines.
Last year, Joanna suggested adding avocado toast to the Magnolia menu, to increase the lighter fare options. But Chip called the much-loved combination “disgusting.” Obviously, Joanna won this playful argument, because Avo Toast made the menu.
In addition to savory brunches, the new spring menu also features sweet dishes, like fruity lemon and blueberry pancakes.
Joanna added a playful touch to a classic short stack with blueberries, lemon zest and lemon butter. With all of her leftover lemons, Joanna created another new item: the freshly squeezed prickly pear lemonade. On the sweet side, too, is a classic carrot cake, with “layers upon layers of cream cheese frosting.”
For those who aren’t planning on traveling to Texas anytime soon, this spring menu certainly offers some inspiration for cooking at home – after all, many similar recipes can be found in Joanna’s first cookbook.