Join “Jayni’s Kitchen” this week for “Easy, Do-Ahead Brunch with Chef Marilyn Naron.”

Host Jayni Carey and Naron, a pastry chef, will prepare the following recipes.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m., Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; and 10 a.m. and 8:30 p.m. Monday.

Omelette Roulade with Spinach, Ricotta and Sun-Dried Tomato Filling

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Omelette Roulade:

9 eggs

2 tablespoons water

2 tablespoons Parmesan cheese, grated

2 teaspoons kosher or sea salt

1/4 teaspoon freshly ground black pepper

Spinach, Ricotta, and Sun-Dried Tomato Filling:

1 cup ricotta cheese

3 tablespoons finely chopped sun-dried tomatoes, or tomato tapenade

3 ounces cream cheese, room temperature

salt and freshly ground black pepper, to taste

1 cup fresh baby spinach leaves, washed and dried

Omelette Roulade: Pre-heat oven to 325 degrees. Whisk the eggs, water, cheese, salt and pepper in a large bowl until foamy and well-combined. Spray an 11-inch-by-15-inch baking pan with olive oil cooking spray, line completely (bottom and sides) with aluminum foil and spray foil again with olive oil spray. Set the pan on the middle oven rack, then pour the egg mixture into the pan. Carefully slide the rack back into oven and close. Bake from 10 to 11 minutes, just until the omelette is set. Remove the pan from oven and invert the omelette (with foil) onto olive oil-sprayed waxed paper. Cool for approximately 5 minutes, then using rubber spatula, carefully peel the foil off the omelette. Starting with a long side of the omelette, roll the omelette up tightly, using the waxed paper. Cool it for 10 to 15 minutes before filling.

While omelette cools, make the Spinach, Ricotta, and Sun-Dried Tomato Filling: Using a food processor, finely chop the sun-dried tomatoes. Add ricotta cheese and softened cream cheese. Process until smooth. Scrape the mixture into a bowl and season with salt and pepper, to taste.

To fill the omelette: When the omelette is completely cool, unroll it, keeping it on the waxed paper. Mound about 1 cup of the filling on top of the unrolled omelette. Use an offset spatula to spread the mixture smoothly over the omelette, leaving a 1/4-inch border free of filling. Place the spinach leaves over the filling in a single layer, spacing evenly to cover. Press the leaves down slightly.

Starting with a long side of the omelette, roll up to form a tight roulade. Roll the waxed paper around roulade and wrap it in plastic wrap, twisting the ends to form a tight seal. The roulade can be made one day ahead. Store in the refrigerator.

To serve, use a thin serrated knife to cut 1-inch diagonal slices. Arrange the slices on a platter and serve chilled, or at room temperature. Serves 8.

Spring Green Salad with Fresh Fruit, Feta Cheese and White Balsamic Vinaigrette

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10- to 12-ounce mixture of baby spinach leaves, mixed salad greens and leaf lettuce

1 1/2 cups fresh strawberries, thinly sliced

1 cup fresh pineapple, cut into bite-size pieces

1/3 cup slivered almonds, toasted (see note)

1/2 cup feta cheese, crumbled

White Balsamic Vinaigrette:

1/4 cup white balsamic vinegar

pinch salt and black pepper, to taste

1/4 cup extra-virgin olive oil

Rinse the spinach, mixed salad greens and leaf lettuce in cold water and spin in a salad spinner to dry. Place the greens in a large salad bowl.

White Balsamic Vinaigrette: Drizzle the olive oil over the greens and season with salt and pepper. Toss gently to coat. Sprinkle the white balsamic vinegar over the greens and toss again.

Taste and adjust seasonings if needed. Add the strawberries, pineapple, feta cheese and all but 2 tablespoons of the toasted almonds. Toss, then garnish with the remaining almonds. Serves 6 to 8.

Note: To toast the slivered almonds, spread them out on a baking sheet. Place in a 350-degree oven from 4 to 5 minutes, turn and bake from 4 to 5 minutes more, until lightly browned. Cool before using.

Cedar Planked Grilled Salmon with Lemon-Chive Dill Cream

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2 to 3 pounds fresh salmon fillet

salt and black pepper, to taste

2 to 3 tablespoons butter, melted

2 to 3 tablespoons brown sugar

juice of 1/2 lemon

1 cedar grilling plank, immersed in water from 2 to 3 hours

Drain the soaked cedar plank and place it on a gas grill over high heat, or over hot charcoals. Cover the grill until the plank begins to smoke, 5 to 10 minutes.

Rinse the salmon fillet and pat dry with paper towels. Season with salt and pepper. When the cedar plank begins to smoke, place the salmon on the plank and drizzle the melted butter evenly over top. Sprinkle with the brown sugar and squeeze the lemon over the fillet.

Cover the grill and cook from 10 to 15 minutes, depending on the size of the salmon fillet. Remove the salmon from the plank and transfer to a large platter. Cover with aluminum foil and let rest from 5 to 10 minutes before serving. Serve Lemon-Chive Dill Cream with the salmon. Serves 6 to 8.

Lemon-Chive Dill Cream

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1 cup sour cream

1/2 cup mayonnaise

2 tablespoons chopped fresh chives

1 tablespoons chopped fresh dill

zest and juice of 1 lemon

pinch sugar

salt and freshly ground black pepper, to taste

Whisk the sour cream, mayonnaise, chives, dill, lemon zest and lemon juice together in a bowl. Season with salt and pepper, to taste. Cover and refrigerate until ready to use. Serve with the Cedar Planked Grilled Salmon.

Tip: The Lemon-Chive Dill Cream can be made 1 to 2 days ahead.

Fresh Orange Mimosas

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fresh-squeezed orange juice, chilled

champagne or sparkling wine, chilled

orange slices

Combine equal, or desired amounts of chilled orange juice and champagne in a pitcher. Serve in champagne flutes or wine glasses and garnish with orange slices.

Blueberry Pecan Brunch Cake

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6 ounces unsalted butter, softened

1 cup plus 2 tablespoons sugar

1 1/2 teaspoons vanilla extract

3 large eggs, room temperature

1 1/2 cups all-purpose flour

1 1/2 tablespoons baking powder

1/2 teaspoon salt

1 cup pecans, finely chopped

1 1/2 cups fresh blueberries

2 tablespoons sugar

1 teaspoon cinnamon

powdered sugar

Place the butter in a mixing bowl, and using an electric mixer, beat the butter until light and smooth. Add the sugar and vanilla and beat on medium speed until light and fluffy. Add the eggs one at a time, beating on medium speed until each is incorporated. Stop to scrape the bowl as necessary.

In small bowl, add the flour, baking powder and salt and stir with a fork to combine. With the mixer running on low speed, add the dry ingredients to the butter mixture. Mix just until the batter is combined, scrape once, and mix briefly again.

Spray a 9-inch-by-13-inch baking pan with baking spray. Dust lightly with flour, tapping out excess. Scrape the batter into the pan.

Sprinkle 1/2 cup of the chopped pecans over the batter. Sprinkle the blueberries evenly over the batter and top with the remaining pecans. In a small bowl, combine the sugar and cinnamon and sprinkle the mixture evenly over the entire cake. Bake the cake on center rack in the oven for about 45 minutes, until golden brown and an inserted tooth pick or wooden skewer comes out clean.

When the cake cools slightly, sift the powdered sugar lightly over the top and cut into squares. Serve warm or at room temperature. Serves 8 to 12.

Tip: The cake be made 1 to 2 days ahead. To store, cover tightly with plastic wrap and store at room temperature. The cake may be re-heated briefly in oven, if desired.