Archive for the ‘Lunch’ Category

Fresh Asparagus Recipes

Tuesday, April 18th, 2017

One of the many vegetables that tastes better when its fresh is asparagus. Since this spring vegetable is now in season, we’ve rounded up a few recipes for adding asparagus to your plate this spring, whether you’re hosting an afternoon garden party or evening barbecue; starting with a basic (and versatile) olive oil and Parmesan cheese recipe.

Asparagus

◊ Parmesan Asparagus

What you’ll need
(in addition to the asparagus):

  • 1 part olive oil
  • 2 parts Parmesan cheese

Directions:

  1. Preheat oven to 425°F.
  2. Combine olive oil and Parmesan cheese in a small bowl. Spread out asparagus on a baking sheet and drizzle with cheese and oil mixture, coating all sides of each stalk.
  3. Bake in preheated oven for about 12 minutes, or until they reach desired tenderness. Serve warm and enjoy!

Cheesy Baked Asparagus

This recipe from Delish combines Parmesan and mozzarella cheeses for a creamy, comfort-food-worthy side dish featuring this spring vegetable.

Roasted Garlic Asparagus

A simple recipe with full flavor and plenty of potential for complementing any dish you serve this season.

Chili Spiced Asparagus

For a little kick, add sherry vinegar and chili powder to your asparagus; EatingWell® tells us how.

Grilled Asparagus Flatbread

Or to put a little twist on tea party finger sandwiches, this asparagus flatbread from Martha Stewart is just the thing.

How are you cooking or roasting asparagus this spring? Share your recipe ideas with us below or on Facebook, and tell us if you try any of the recipes above.

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Tea Party Cookies and Cucumber Sandwiches

Tuesday, February 21st, 2017

Warmer weather is in the forecast for this week, and although it’s still February, we can’t help but get excited for spring luncheons and garden parties. Here are two recipes that go great with tea, coffee or any spring beverage.

The Garden Hare 3-Tier Server

Tea Cookies

What You’ll Need:

  • 1 cup butter
  • 2 cups all-purpose flour
  • 1/3 cup light cream
  • 1/3 cup granulated sugar
  • 1/2 cup butter
  • 1 1/4 cups confectioners’ sugar
  • 3 tablespoons evaporated milk
  • 1 teaspoon vanilla extract

Directions:

  1. Preheat oven to 375°F.
  2. Cut 1 cup of the butter into cubes and add to flour. Combine until mixture resembles crumbs. Add cream and stir; form the dough into a ball.
  3. Roll dough out to about 1/8 inch thick and use a small round cookie cutter to cut circles out. roll in granulated sugar and place on ungreased cookie sheets. Prick a few times with a fork.
  4. Bake in preheated oven for 8 to 10 minutes. Let cookies cool.
  5. For [optional] frosting, beat 1/2 cup of the butter until fluffy. Gradually add the confectioners’ sugar, then beat in evaporated milk and vanilla. Frost bottom half of cooled cookies and place the rest on top to create sandwich cookies, if desired.

Cucumber Sandwiches

Cucumber Sandwiches (flickr user bob walker)

What You’ll Need:

  • 1 (8 ounce) package whipped cream cheese
  • 1 tablespoon chives, chopped
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 (1 ounce) package ranch dressing mix
  • 1 1/2 teaspoons dried dill weed
  • 1 loaf thinly sliced white bread
  • 1 cucumber, peeled and thinly sliced

Directions:

  1. Combine cream cheese, chives, sour cream, mayonnaise, ranch dressing mix and dried dill weed in a medium bowl until smooth.
  2. Remove crust from bread and slice in quarters or decorative shapes. Spread each piece of bread with cream cheese mixture and top with a cucumber slice (or two).

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Cucumber and Avocado Sandwich Recipe

Wednesday, February 8th, 2017

This sandwich is light and packed with flavor, but will still keep you full well after lunchtime.

What You’ll Need (for one sandwich):

  • 2 slices of thick-cut bread
  • 2 tablespoons cream cheese, softened
  • 6 cucumber slices
  • 1 tablespoon alfalfa sprouts
  • 1 teaspoon olive oil
  • 1 teaspoon red wine vinegar
  • 1 small tomato, sliced
  • 1-2 leaves of lettuce
  • 5 pepperoncini, sliced
  • 1/2 avocado, sliced

Directions:

  1. Spread each slice of bread with 1 tablespoon cream cheese. Layer on the cucumber slices and alfalfa sprouts, sprinkling the olive oil and vinegar on top. Add tomato, lettuce, pepperoncini and avocado slices. Enjoy!

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