March 31, 2024

We gathered at my house for a SPRING THEME.

Angelica brought a beautiful platter with Spicy Strawberry dip with goat cheese to make crostini. 

On the side we had pineapple sangria which I made two versions of:  one with basil and one with mint. I also used diet ginger beer and did not miss the sugar.

Mary plated a wedge salad family style. The dressing was fantastic and the blue cheese flavor was mild in the creamy dressing.  Not only was the salad a show stopper it was very delicious and filling.

While our main dish was written as vegetarian and gluten free we prepared it with "normal" pasta and added shrimp and scallops.  Shout out to Tonya and her seafood cooking skills. 

The pesto is the star and made with PEAS.  The peas add protein.  Who knew?!  The pesto also has parsley which is not typical.  This dish can be eaten warm or cold I found when eating my leftovers.

For dessert Tonya made a lemon blueberry tart with shortbread crust.  SO GOOD. Lemon and blueberry are a classic combination and the tart lemon and sweet blueberries go so well together. The shortbread crust adds a richness.