|The Vineyard's Citrus Cooler|
4 ¾ cups water
|The Vineyard's Citrus Cooler|
|Roasted Red Pepper and Artichoke Crostini |
First, lay sliced baguette pieces out on a large rimmed baking sheet. Mix the olive oil, garlic salt and herbs together in a small bowl. With a spoon put a little olive oil mixture on top of each baguette piece and spread it around with the back of the spoon.Next in food processor, pulse artichoke hearts, roasted red peppers, green chilies, and lemon juice until chopped. Next add red pepper flakes. Saute this vegetable mixture for 10-20 minutes. Stir in mayonnaise and Parmesan cheese and mix until combined. Spread a little roasted red pepper and artichoke mixture on each baguette piece and place baking sheet under broiler for a minute or two watching all the while so they don't burn. Tops with bubble and brown. Remove from oven and garnish with a little fresh thyme. Serve while hot.
|Watermelon Checkerboard Salad|
|Sweet Pulled Pork Fresh Mex|
|Sweet Pulled Pork|
|Pico de Gallo|
|Fresh Lime and Cilantro Dressing|
|Fresh Strawberry and Cream Cheese Pie|
2 Perfect Pie Crusts
|Roasted Red Pepper Hummus|
We just got back from out trip to Solomon's Island! We had a great time! We ate our share of fresh seafood...some delicious rock fish, fresh oysters, Maryland crab, took a nice hike to the sea shore and through a bald Cyprus swamp. The kids enjoyed collecting sea shells and fossils on the beach. Although we enjoyed dining out, I am really craving some good home cooking! Here's a favorite fresh and healthy hummus appetizer or snack that we like at our house. I added roasted red pepper to the classic hummus for a more colorful and flavorful version. Hummus is a great dip for cut vegetables or as a spread on wraps. It is so healthy and flavorful. Love the red pepper!
|Spring Chicken Ragu|
I admit, I have been making a lot of cakes lately. I promise "Let them eat cake!" isn't exactly the motto I live by, but a festive carrot cake seemed like a perfect fit for Easter dinner. This is a version of carrot cake, even your kids will enjoy! I was thinking about decorating the cake with little carrots made of bright orange and green frosting, but the idea of whipping up even more frosting for this cake seemed ridiculous. So, I made a little carrot garnish out of a shaving of carrot and a tiny piece of parsley instead. I loved how it turned out! This cake is baked in a13x18 inch rimmed baking sheet, the rim is about 1 inch high. By cutting it into three equal parts you can make a beautiful layer cake. However, if you need something fast and easy, leave the cake in the pan, frost it for a sheet cake, served "family style!" You can even make this cake a day in advance, which is huge time saver!
The Carrot Cake
|Chocolate Easter Eggs|
|Mile High Strawberry Shortcake|
|Honey White Oat Bread|
|Spring Strawberry Rhubarb Jam|
|I found these darling egg candles and nests at Williams-Sonoma last year. I just love everything they carry! Click here to see this years Easter collection, http://www.williams-sonoma.com/pages/easter.html?cm_re=040314-_-Content-_-Easter_Guide&cm_src=hpcontent|