Tuesday, April 06, 2010

Menu

Dude, Easter Feaster 2010 was a success!

Here's what we ate:

Appetizers

Sun’s Asparagus Recipe

2 cheeses

Deviled eggs

Carrots & celery to dip into roasted red pepper dip

Bread (Amy)

Olives (Amy)

Main

Honey ham

Roasted Chicken

Sides

Honey glazed baby carrots

Spinach salad (Rachel)

Penny’s pasta salad

Dessert

Carrot cupcakes

BON’s Apple Crisp


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You can click the link to get the carrot recipe.

The roasted red pepper dip was this:

  • Two cans of garbanzo beans, drained
  • 8 oz of roasted red peppers, drained
  • chopped flat leaf parsley
  • lemon juice
  • oil oil
  • salt and pepper
Put everything in the blender and blend it. Delicious!

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The asparagus was this recipe and it was a total success. I recommend.

Oven to 400.
Snap the ends off the asparagus, lay them flat on the baking sheet. Drizzle with Olive Oil, salt and pepper. Bake for 8 minutes.
Meanwhile, heat up garlic, butter and oil in a pan. Let cook for five minute, don't let it burn!
Take that off heat, whisk in soy and balsamic.
Put asparagus into a new dish, coat with sauce, and toss in the fridge.

Eat.

You'd be surprised at how delicious this was!!
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1 comment:

Babe said...

I'm not surprised.