Chef Bobby Flay takes his favorite green market finds to make a fresh, healthy and delicious weekend brunch. His menu features a savory Tomato Strata, crispy Zucchini Pancakes with Apricot Butter, Seared Salmon with a crunchy Brussels Sprouts-Apple Salad and a fruity and refreshing Ginger Peach Iced Tea. From the farm to your plate in one tasty brunch! recipes in this episode Ginger-Peach Ice Tea Tomato Strata Zucchini Pancakes with Apricot Butter, Maple Syrup and Walnuts Seared Salmon and Brussels Sprout-Apple Salad with Bacon and Maple-Thyme Vinaigrette