Planning Your Spring Lunch

Spring isn't officially here until March 21, 2014.

But we need to look forward to something and I know many of you and your girlfriends are looking forward to an invite that is NOTabout a charity or school fundraiser, but it is about just FUN!

Tips to Hosting Your Spring Tea:

Menu:
Appetizers:
Deviled Eggs- Use Greek Yogurt instead of Mayo and a pinch of curry.
Green Pea Soup-
1. 3 bags of Organic Frozen Green Peas- blanch with garlic and 1/2 teaspoon of onion powder.
2. Blend all of the ingredients together
3. Serve Warm

Main Menu:
1. Lemon and Rosemary Olive Oil Roasted Organic Chicken or Turkey Breast
2. Garden Salad w/a vinaigrette
3. Whipped Mashed Potato's

Beverage:
Chamomile and Lavender Iced Tea sweeten with Light Agave--Amazingly Great!

Dessert:
Berry Trifle- This is so good, yet decadent so serve them in small glasses or a big glass with two spoons.
Make Vanilla Pudding- Box mix is great.
Take assorted berries and put them in a bowl with a citrus juice of fresh limes, lemons, and oranges with a 1/4 teaspoon of mint.
Make plain vanilla cake in a rectangular sheet pan when cake is done allow it to cool. Slice cake in strips.
Layer cake with berries, cake, and vanilla pudding, and then alternate it, until done.

Conversation is light and positive and remember my rule only cook for 8 people, and wear gloves at all times, especially when handling poultry.

Cheers to a wonderful Spring Tea!

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