Menus, tips and ideas for hosting with style!
Celebrate both the season and a vegetarian or veggie-loving mom with a menu bursting with spring flavor. This menu, which I developed for Vegetarian Times (Mother Love, April/May 2012), is all about the delicious details. Herbs in lemonade, homemade croutons, a pretty pasta shape, and a bright berry sauce on the flourless chocolate cake make this meal special. And the ingredients – basil, artichokes, peas and berries – scream spring. [Read more...]
Use leftover gift tags to hang a sweet note on a homemade Mother’s Day bouquet. Write a little note and tie it to one of the flowers in your arrangement for a pretty little detail that mom is sure to appreciate. Happy Mother’s Day!
This is, hands down, my favorite asparagus recipe. I love the tender stalks after they’ve been peeled and blanched, and the crunchy hazelnut dressing adds a nice contrast in texture. Serve this dish as a side at brunch, lunch or dinner. It’s great when served with roasted or grilled meat. You can make the asparagus a few hours ahead, along with the vinaigrette – just store them separately until ready to serve.
Asparagus with Hazelnut Dressing
1 medium shallot, minced
2 Tbs. red wine vinegar
1 Tbs. Dijon mustard
½ tsp. agave nectar or honey
1/3 C. olive oil
½ C. skinned hazelnuts, toasted and chopped
2 pounds asparagus, trimmed and stalks peeled
1. Fill a bowl with ice and cold water to make a water bath. Bring a pot of salted water to a boil. While waiting for water to boil, trim asparagus spears to where they snap when bent. Place trimmed asparagus in boiling water for 1 minute, or until bright green and slightly tender. Immediately plunge asparagus into water bath to stop cooking. Once cooled, remove asparagus and refrigerate until ready to use.
2. In a medium bowl, whisk together shallot, vinegar, mustard, agave and oil. Stir in hazelnuts. Drizzle dressing over asparagus. Serve at room temperature.
Host a garden party with ideas from my July 2010 column on The Family Groove.
http://www.thefamilygroove.com/jul10_EntertainingOnTheEasy.htm
Check out my April 2010 column on The Family Groove for a make-ahead spring brunch menu.
http://www.thefamilygroove.com/apr10_EntertainingOnTheEasy.htm
A mild, minty vinaigrette is the perfect dressing for a light spring salad. You won’t be overwhelmed by the mint – its a slightly tangy, creamy vinaigrette that won’t overpower the taste of other salad ingredients. I like to use this dressing on a salad tossed with mango, red peppers, toasted macadamia nuts and goat cheese. That exact salad is on my menu for Easter brunch this year.
Don’t save this dressing for salad – it’s great on fish or lamb too, and adds a pretty touch of spring to your plate.
Mint Vinaigrette
1/2 cup extra virgin olive oil
1/2 cup mint leaves, tightly packed
1/4 cup white wine vinegar
1 Tbs. Dijon mustard
1 Tbs. Agave nectar (or honey)
1/8 tsp. kosher salt
fresh ground pepper, to taste
In a large food processor, blend the oil and mint until well combined. Add the remaining ingredients and blend until fully combined. Maked about 1 cup of dressing and can be stored for up to 3 days.
