NewsBreak Original

To bid a flavorful farewell to this year’s national Summer Sips campaign, North Italia welcomes you to an enticing three-course prix fixe Labor Day brunch experience. This modern Italian restaurant’s brunch menu is a delightful journey that begins with a selection of delectable starters, hearty entrées, and decadent desserts.

Last weekend's breakfast was tocino, eggs and left-over shrimp. Then, it's gardening time, the task was to prune the grapevines.

Bitter melon is a popular vegetable in Asia known for its nutritional and health benefits. My favorite way to prepare bitter melon is to make it into an omelet which we had this past Sunday for brunch.

Weekend brunch is always a real treat for me, whether made at home or at a restaurant, since weekdays are always hectic and I always end up eating oatmeal or cereal.

It is still mid-winter, but we are having a spring-like gorgeous weather, so we had breakfast in the backyard garden. Nuremberg sausages from the farmers' market, freshly-picked Valencia oranges, sunny side eggs, steamed rice and leftover braised lamb shank from last night's dinner at Terra e Mare Ristorante.

Making a simple homemade crepe with strawberries that were freshly-picked from the backyard edible garden. A cup of store-bought crepe mix, egg, water, pure vanilla extract and two tablespoons melted butter. Mix, pour onto a pan, flip and then serve.

Sunday brunch in the backyard garden with some garden harvest - collard greens, red-veined sorrel, kale and Valencia oranges. I grilled some chicken and apple sausages, boiled eggs and made mimosa. The flowers are gorgeous this time of the year! Cheers!

A laid back weekend brunch in the backyard garden while enjoying the beautiful Spring blooms. I prepared a typical Filipino breakfast with garlic rice, sunny side up eggs and beef sirloin marinated in soy sauce, calamansi juice, lemon juice, a bit of sugar and cracked peppercorns. I also sliced some freshly-picked oranges and plantain.

A simple and healthy Sunday brunch with some backyard garden harvest. Colorful tomatoes sliced and placed on a baguette with mozzarella. On to a 350°F pre-heated oven until the cheese melted, and then garnished with torn mint. Pork chop cut into cubes and cooked with apples and rosemary. A plate of donut peaches, bunches of grapes and store-bought watermelon and eggs. The beautiful lilies were also from the garden.