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Recipe: Mulberry & Vine’s Herbazone brunch bars

Mulberry & Vine Herbazone
This easy-to-make dish from Tribeca’s Mulberry & Vine is the perfect way to refuel the morning after a crazy New Year’s Eve—or a healthy morning workout. (Photo: Mulberry & Vine)


Lest you wake up on New Year’s Day with the urge to make a giant stack of pancakes with a gallon of maple syrup, consider this healthier recipe from Tribeca’s Mulberry & Vine, which you can make in advance, and will look impressive if you’ve got brunch guests.

Loaded with greens, fresh herbs, and protein, the cutely named Herbazone makes the perfect staple the morning after an indulgent New Year’s Eve feast or cocktail-fueled night out.

And it has a healthy history: The recipe was inspired by a visit to an Italian wellness retreat, says Mulberry & Vine’s chef Justin Schwartz, and it’s been a popular pick at the eatery. (It was also a post-workout home run at our Flatiron Fitness Biathlon.) Genevieve Lynch, Mulberry’s co-founder, recommends pairing slices of the Herbazone with a few dollops of Greek yogurt plus a little Celtic sea salt.

As for making them ahead of time, “sliced into bars and well-wrapped in the fridge, they’re good for 4–5 days. To freeze them, wrap them well and allow to thaw thoroughly before reheating for 10 minutes,” says Lynch, who says they hold together very well.



2 lb Swiss chard
1 lb spinach
1 cup yellow onion, chopped
1 tsp garlic, minced
2 tbsp basil, chopped
1 tbsp parsley, chopped
6 eggs, lightly beaten
¼ cup Parmesan, grated
¼ tsp ground nutmeg
Salt and pepper to taste


Preheat oven to 350 degrees. Blanche the swiss chard and spinach. Squeeze out the water well and chop. In a large bowl, mix all ingredients together. Oil a 9×9 cake pan (you can also use parchment paper on the bottom of the pan if desired). Bake at 350 degrees for 20–30 minutes until set and browning on the edges. Let cool and slice into bars. Arrange beautifully, and serve at room temperature or warm.

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