Claire is an aspiring nutritionist (and soon to be culinary student) with a serious addiction to bacon, wine, goat cheese and online shopping. She is recently married to a social media guru who loves *almost* everything she conjures up. ...
Show Planet Earth your love by celebrating Earth Day outside with this healthy and fresh spring picnic menu. From roasted red potato salad to creamy blackberry smoothies, this picnic menu will be a big hit with both the kids and adults!
What better way to celebrate Earth Day than to sit outside and enjoy its bounty? This spring-inspired menu features fresh and organic ingredients, making it a healthy way to salute this fabulous place we call home!
Roasted red potato & parsley salad
Serves about 4
1-1/2 pounds red potatoes, cut into quarters
2-1/2 tablespoons olive oil
4 garlic cloves, minced
2/3 cup fresh parsley leaves, chopped
Salt and pepper
Preheat oven to 400 degrees F. Line a glass baking dish with nonstick cooking spray.
Arrange potatoes in a single layer in the glass dish. Mix the olive oil and garlic and pour over the potatoes.
Bake for about 35-40 minute or until edges are golden brown and crispy. Then toss with chopped parsley.
Place about 2 ounces of turkey on each slider bun. Top with fresh mozzarella slices and one tablespoon of pesto. Serve and enjoy!
Lemon & lavender sugar cookies
Yields about 18 cookies
1/2 cup (1 stick) butter, softened
3/4 cup white sugar
1/2 teaspoon vanilla
1-1/2 tablespoons fresh lemon zest
1-1/4 tablespoons lemon juice, fresh squeezed
1-1/4 cups all-purpose flour
Dash of salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
For the glaze:
1 cup powdered sugar
2 tablespoons lemon juice
About 1 teaspoon lavender, chopped
Cream the butter and sugar together until fluffy. Stir in the egg, lemon zest, lemon juice and vanilla and mix to combine.
In another bowl, whisk the flour, salt, baking soda and baking powder. Add the flour to the butter mixture and stir to mix. Cover dough with plastic wrap and chill for at least -4 hours.
Once chilled, preheat oven to 350 degrees F. Roll dough out with a rolling pin to about 1/3 inch thickness. Using a 4-inch cookie cutter, cut out shapes and place on a greased baking sheet about 1 inch apart.
Bake for about 10-12 minutes, or until golden. Let cool on a wire cooling rack.
To make the glaze, stir the lemon juice and sugar together. Drizzle each cookie with glaze and sprinkle with a few pieces of chopped lavender.