After a busy week, Sunday morning offers a chance to enjoy the slowness of the morning, and relax, refuel and eat delicious food with your closest family and friends. Now that we're all cooking at home more, there's nothing like treating yourself to the small luxury of well-made, high-performance kitchen tools to take your skills to the next level. We partnered with Milo Cookware by Kana to come up with the perfect pots and pans you need to upgrade your kitchen, then enlisted The Beet's chef, JD Raymundo, to bring you two delicious, gourmet, plant-based dishes to show off to your guests just how "pro" you can go when you have your own beautiful Dutch oven and high-end Skillet.

Because nearly everyone has become a bread baker during quarantine, this 5.5 quart enameled cast iron Milo Classic Dutch Oven is the tool that every baker's kitchen needs (and is sold at a better price than most). This incredibly versatile cooking vessel is ideal when it comes time to making soups stews, sauces, pasta, chili, and so much more. This classic Garlic Rosemary Bread is simple enough for a beginner but impressive enough to serve guests. Just pop the bread in the oven and a few minutes later you have a perfectly golden bread to serve alongside any dish.

For your main breakfast course, this Broccoli Potato Mushroom Frittata has all of the delicious savory taste with a twist. Instead of eggs, this recipe uses tofu for a crowd-pleasing, plant-based main course that everyone will love.

Read on for these two delicious dishes that will brighten your Sunday or any morning, and make it a special occasion. Purchase the Dutch Oven, the Skillet, or the parchment paper used in these recipes to ensure your kitchen is equipped for these masterpieces.

Rosemary Garlic Bread (Make it in Just Over 2 Hours)

Makes 8-10 Slices
Prep Time: 15 Min
Cook Time: 40 Min
Passive Time: 1 Hour, 20 Min
Total Time: 2 Hours, 15 Min

You'll need a Dutch Oven, such as this Milo Classic Dutch Oven by Kana

Ingredients

1 ⅓ Cup Warm Water
2 ¼ Tsp Instant Dry Yeast, or 1 packet
1 Tsp Sugar
3 Cups All-Purpose Flour, plus extra for dusting
2 Rosemary Sprigs, de-stemmed and chopped
4 Cloves Garlic, minced
2 Tsp Salt

Instructions

In a small bowl or measuring cup, add warm water, yeast, and sugar. Give it a quick stir and set it aside for 5 minutes to allow the yeast to bloom. Make sure your water is not too hot or it will kill the yeast.
In a large bowl, add flour, chopped rosemary, garlic, and salt. Give it a mix until evenly combined. Create a well in the middle of your dry ingredients and add in the yeast mixture. Using a wooden spoon or your hands, mix until it all comes together and forms a shaggy dough. Cover with a kitchen towel and let the dough rise for 1 hour. It should double in size.
After your dough has risen, transfer it onto floured parchment paper. Take the edges of your dough and fold them towards the center to help form a ball. Pick up your dough and carefully pinch the folded edges together to help shape it into a ball. If you’re finding the dough is too sticky, dust a bit more flour on your dough. Place the dough, seam side down on the parchment paper, and cover with a kitchen towel to let it rise for while you preheat your oven to 450F.
Place your empty Dutch oven in the oven to heat it before adding the dough. Once your Dutch oven comes to oven temperature, carefully remove it from the oven with oven mitts. Using the parchment paper, transfer the dough into your hot Dutch oven. Using a sharp knife, carefully score your dough by crossing on top. At this point, you can score a design onto your dough if you’d like! Cover it with the lid and bake for 30 minutes. Remove the Dutch oven lid and bake for an additional 8-10 minutes. The longer you bake it the harder the crust will be.
Once it’s finished baking, transfer your bread to a wire rack and let it cool for at least 20 minutes before cutting. Serve with (vegan) butter, a drizzle of olive oil, add sun-dried tomatoes–the choices are endless. Enjoy!

Vegan Broccoli, Potato, & Mushroom Frittata

Serves 3-4 People
Prep Time: 10 Min
Cook Time: 40 Min
Total Time: 50 Min

You'll need an oven-safe skillet, like this Milo Ultimate Skillet from Kana

Ingredients

Filling

2 Tbsp Avocado Oil
1 Large Onion, diced
4 Cloves Garlic, minced
1 Cup White Mushrooms, sliced
3 Cups Broccoli Florets
10 oz Yellow Potatoes, sliced or diced
½ Tsp Salt
½ Tsp Garlic Powder
¼ Tsp Chili Flakes
¼ Tsp Black Pepper

Scrambled “Egg” Mixture

14 oz Firm Tofu
½ Cup Non-Dairy Milk
1 Tbsp Cornstarch
¼ Cup Nutritional Yeast
1 Tsp Dried Oregano
1 Tsp Dried Basil
1 Tsp Onion Powder
1 Tsp Garlic Powder
¼ Tsp Turmeric
¼ Tsp Black Pepper
¼ Tsp Salt
Pinch Kala Namak (Black Salt), optional

Instructions

Preheat the oven to 350F. Heat up avocado oil in an oven-safe skillet over medium heat. Add your onions and garlic and saute for 2-3 minutes or until onions become translucent.
Add your broccoli, potato, and mushrooms to the pan and cook for 5 minutes. Add your salt, garlic powder, chili flakes, and black pepper. Stir until evenly mixed and cook for an additional 1 minute. Set aside while you make your scrambled “egg” mixture.
Break your firm tofu into pieces in a blender. Add the rest of your ingredients, including the vegetables, into the blender. The Kala Namak is optional but will give you that eggy like flavor. Blend all the ingredients until smooth. You should end up with a fairly thick mixture. However, if you’re finding that the mixture is too thick for it to blend smoothly, just add in a splash of non-dairy milk at a time until your mixture comes together.
Pour your mixture over your filling in the oven-safe skillet and mix it in until evenly combined. Smooth out the top with the back of a spoon as best you can and bake in the oven for 30-35 minutes.
Remove from the oven and allow to cool for 10 minutes before cutting into it. Serve with some avocado, sriracha, and fresh herbs for garnish. Enjoy!