The recipes are below and if you do use them please tell me how they turned out! I forgot to add end this menu with your favorite dessert and it's sure to be a treat! Happy cooking!
Herbed Cream Cheese
1 container (8 oz/250 g)whipped cream cheese
1/2 cup (4 oz/125 g) sour cream
2 tablespoons of creamy-style prepared horseradish
1 tablespoon chopped fresh chives
1 tablespoon of chopped fresh tarragon (I substituted the tarragon with fresh dill)
1 teaspoon drained brined green peppercorns
In a food processor, combine the cream cheese, sour cream, horseradish, chives, tarragon, and peppercorns. Pulse until the herbs and peppercorns are well distributed throughout the cream cheese.
Using a rubber spatula, scrape out the cream cheese into a small serving bowl. Cover with plastic wrap and store in the refrigerator for up to 24 hours. Serve chilled.
Spinach Salad with Strawberries and Feta
1 9 oz package of fresh baby spinach. (I used Publix Green-wise Organic Spinach)
1 package of strawberries
1 container of Athenos Feta Cheese (I bought 2 because I have a secret love affair with Feta!) LOL
1 Bottle of Raspberry Walnut Vinaigrette (Newman's Own Organics or All Natural is a good choice)
Prep Strawberries by slicing them lengthwise into little slivers.
In a bowl combine the spinach, feta, and strawberries.
Wait until just before serving to toss with the Vinaigrette and serve.
* Mandarin oranges and almonds are also good additions!
1 1/2 lbs thin asparagus
4 tablespoons unsalted butter at room temperature
1 tablespoon grated lemon zest
Course salt and freshly ground pepper
Preheat oven to 450 degrees F(230 degrees C). Place the asparagus on a rimmed baking sheet large enough to hold them in a single layer. In a small bowl, using a for, combine the butter and lemon zest. With your hands, rub the asparagus with the lemon butter until evenly coated. Season with salt and pepper.
Roast until lightly brown but still crisp, about 10 minutes. To serve, place a few asparagus on each individual plate and drizzle any pan juices over the top. Serve at once.
Roasted Halibut with Chive Butter
1/2 cup unsalted butter, at room temperature
1/4 cup chopped fresh chives
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground pepper
6 halibut fillets, each 6 oz and about 1 1/2 inch thick
3 tablespoons of EVOO
Course salt and freshly ground pepper
10 fresh chives, cut into 2-inch lengths
To make the chive butter, in a food processor, combine the butter, chopped chives, lemon juice, and 1/4 teaspoon of pepper and pulse until the chives are evenly distributed throughout the butter. Using a rubber spatula, scrape the chive butter onto a piece of plastic wrap and form into a log. Refrigerate at least 30 minutes or up to 24 hours to blend the flavors
Preheat the oven to 450F (230C). Pat the halibut fillets dry with paper towels and place the fillets on a non-stick rimmed baking sheet. Brush the fillets with olive oil and season with salt and pepper. Roast the fillets until they start to turn golden and are just opaque at the center when tested with a knife, about 8 minutes.
While the fish is roasting remove the chive butter from the refrigerator and cut the log into 6 equal pieces. Set aside.
To serve, place one halibut fillet in the center of each warmed individual plate and top with a pat of the chive butter, garnish with a sprinkle of chives. Place a bundle of roasted asparagus spears alongside the fish. Serve at once.
I'm Lori, an Air Force spouse, Mama to a few,
a seemingly perpetual student of both life and
higher education, pinterest fiend, instagram lover,
and huge fan of social media.
I write about life, love, and the pursuit of happiness with some fitness, food, finances, and fun mixed in.
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