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Executive Chef Paul Lindsay from The Porch Arcadia prepares brunch items

Posted at 7:58 AM, Mar 23, 2018
and last updated 2018-03-23 19:20:41-04

Avocado Protein Bowl
Needed goods
2-6 Minute poached eggs (drop in boiling water cook 6 minutes, put in ice bath to cool quickly afterwards)
2-T Harissa (see recipe below)
¼-C Asparagus, blanched, cut on a bias
½-C Cous Cous (Israeli preferred)
¼-C Charred Broccoli (small florets, charred on grill)
¼-C Black Beans (cooked, rinse well
½ Avocado smashed

½ C Pequin Chile (dried)
½ C Arbol Chile (dried)
½ C Guajillo Chile (dried)
¼ C Whole Garlic cloves
1T Ground Cumin
2 T Salt
Take all the chilies and stem them and place in a large bowl, pour boiling hot water over them just to cover, let sit 1 hour. Chilies will become soft, drain of water reserving ½ C of soaking liquid. Blend all chilies with garlic, cumin and salt to a fine paste


Rolled French Omelet
Needed goods
Large non stick egg pan is a must

6 oz whipped eggs (yolks and whites, approx. 3 large eggs)
¼ C Spinach
¼ C Chopped Honey Ham
¼ C Shredded White Cheddar
3 oz Salsa (see recipe below)

6 Large tomatoes (cored)
3 medium Jalapeno's (stem removed)
1 medium red onion (skin removed)
1 bunch fresh cilantro
¼ C fresh lime juice
1T Cumin ground
1T Salt
Roast tomatoes, jalapenos and red onion (in the oven, stovetop or on a grill), roast to dark brown
Take all roasted vegetables along with cilantro, cumin, salt and blend in blender still chunky smooth

Breakfast Sammie
Goods Needed
1 ea large English Muffin
2 Strips Bacon
2 slices Smoked Cheddar
½ Avocado Sliced
1 T Sriracha aioli ( see recipe below )
2 eggs fried medium hard

Sriracha Aioli
1 C Sriracha
½ C Mayo
1tsp lime juice
1tsp chopped garlic
1tsp kosher salt
1 tsp ground black pepper
Place all goods in a blender and blend til smooth

The Porch Arcadia
4017 E Indian School Phoenix, AZ 85018