As April ushers in the breezy charms of spring, it also marks the celebration of National Brunch Month, a time when the art of brunching is not just appreciated, but exalted. And Amy’s Kitchen makes an ideal midday meal companion.
Known for its commitment to organic, vegetarian comfort food, Amy’s Kitchen emerges as a frontrunner in transforming your brunch experience into a stress-free, easy-to-prepare, gourmet affair. All you have to add are some beloved beverages of your choice — which could include everything from bloody marys and mimosas to gourmet lattes and freshly squeezed juices — and a few of your closest gal pals over for brunches of fun.
Nestled in the heart of organic culinary innovation, Amy’s Kitchen has been pioneering the path toward sustainable and wholesome eating since its inception. With a vast array of products that cater to various dietary needs, including vegan and gluten-free options, Amy’s Kitchen ensures that everyone at the table finds something to revel in without compromising on taste or quality.
Why choose Amy’s Kitchen for your National Brunch Month celebrations? The answer lies in the brand’s unwavering dedication to using only the finest organic ingredients. From savory breakfast burritos to delectable quiches and heartwarming soups, each product is crafted with care, ensuring that your spread isn’t only diverse, but also nourishing.
“We’ve always started from the very first day with this premise that every meal we serve should be good enough, taste good enough that we would serve it to our closest friends and family,” Amy’s Kitchen President Paul Schiefer says.
“And the way to do that is by finding the highest quality ingredients, working directly with farmers and growers on varieties and processing techniques so we get the best thing to start with.”
Imagine kicking off your next festive repast with Amy’s Kitchen’s Tofu Scramble, a hearty and flavorful dish that pairs beautifully with a side of golden hash browns.
Other Amy’s Kitchen offerings include the gluten-free Tofu Scramble Breakfast Wrap, packed with protein-fueled tofu, savory hash browns, organic zucchini, onions, mushrooms, and other veggies. Or try the Cheese Pizza Snacks or Vegan Cheese Pizza Snacks, which are made with vegan mozzarella cheese.
In addition, Amy’s Kitchen offers a variety of eclectic pizzas, and for heartier appetites, there are plenty of pastas, soups, and wraps to munch on.
Amy’s Kitchen Brunch Recipes
Feeling creative? There are plenty of ways to jazz up existing Amy’s Kitchen products. How about a refried bean stuffed pastry? This tasty treat requires 1 can of Amy’s Traditional Refried Beans, 2 cans of store-bought refrigerated pastry dough, scallions for garnish, and salsa for dipping.
Simply preheat the oven to 375 F (or 350 F for a nonstick baking sheet). Roll out both pastry dough sheets. Place 1 dough sheet on the baking sheet, and place dollops of Amy’s Traditional Refried Beans about 2 inches apart on the dough. Top with the second dough sheet. Using a pizza cutter, make cuts vertically, then horizontally in between areas where there are no beans to form pockets. Seal the pocket edges with a fork. Bake for 10 to 13 minutes, top with scallions, and serve with salsa. Done and yum.
For an unexpectedly delightful addition to your party menu that pairs perfectly with Amy’s Cheese Pizza Snacks, consider making a ricotta hot honey dip. This easy-to-make snack calls for just a handful of ingredients: 2 cups ricotta cheese, 1 tablespoon apple cider vinegar, 1 tablespoon finely chopped fresh parsley, 3 tablespoons grated Parmesan cheese, 1 teaspoon sea salt, 1 minced garlic clove, ¼ cup honey, and ½ teaspoon red pepper flakes.
Blend the ricotta, vinegar, parsley, Parmesan, salt, and garlic until smooth. Then, mix in the honey and red pepper flakes according to taste. This dip is a great accompaniment to Amy’s Cheese Pizza Snacks or your favorite crackers.
Amy’s Kitchen: Organic, Convenient, and Delicious
In a month dedicated to the leisurely enjoyment of a feast combining breakfast and lunch, Amy’s Kitchen stands out for its convenience. In today’s fast-paced world, the luxury of time is something many don’t have, making the preparation of an elaborate brunch a daunting task. Herein lies the beauty of Amy’s offerings: ready-to-eat meals that require minimal preparation, ensuring that the focus remains on enjoyment and relaxation rather than the hustle of cooking.
In addition to taste and convenience, Amy’s Kitchen champions the cause of environmental sustainability. By choosing organic and non-GMO ingredients, Amy’s not only contributes to the well-being of its consumers, but also to the benefit of the planet. This commitment aligns perfectly with the essence of National Brunch Month, which is all about savoring life’s simple pleasures while being mindful of our ecological footprint.
“When family-owned, organic food company Amy’s Kitchen started in 1987 as a small California business with a vegetarian potpie, founders Andy and Rachel Berliner made a firm commitment to environmental sustainability,” Renaud des Rosiers, director of sustainability at Amy’s Kitchen, shared in an article on sustainablebrands.com. “Still independent but much larger, Amy’s is now North America’s leading provider of vegetarian and organic prepared meals — selling more than 200 products across several grocery categories.
“Through this dramatic growth, Amy’s continues to adhere to its commitment to positive impact — scaling sustainability while managing thousands of environmental metrics, data sources, and [key performance indicators] across different vendors, geographies, utility providers, infrastructure types, and regulatory frameworks.”
With an emphasis on creating products that pack a powerfully positive impact on Earth, Amy’s Kitchen is focusing on making its packaging even more eco-friendly.
“Today, about 75% of our packaging is either compostable or recyclable, and we’re in late-stage trials to convert the remaining 25%,” Schiefer explained. “So we can be at a place where not just the food is sustainable, but the packaging itself is a truly closed loop and can be returned either to the soil as compost or to the recycler as fiberboard that can be used for another generation.”
