Monthly Archives: April 2016

Delicious Appetizers

 

Annabel’s & Co. Catering, 2016

  

Annabel’s & Co. Catering, 2016

  

Annabel’s & Co. Catering, 2016

 

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Delicious Vegetable and Quinoa Salad with Bacon

Photo: Jennifer Causey, Styling; Lindsey Lower

Ingredients
2 1/2 cups fresh asparagus, cut diagonally into 1-inch pieces

1/2 cup frozen green peas

3 center-cut bacon slices, chopped

3 tablespoons cider vinegar

1 tablespoon unsalted butter

2 teaspoons whole-grain Dijon mustard

1 3/4 cups Ginger-Coconut Quinoa

1 teaspoon black pepper

1/2 cup chopped fresh flat-leaf parsley

1 tablespoon chopped fresh tarragon

1 tablespoon fresh thyme leaves

5 ounces baby spinach

3 tablespoons sliced almonds, toasted

Preparation
Hands-on: 18 Minutes

Total: 26 Minutes

1. Bring a large saucepan filled with water to a boil. Add asparagus and peas; boil 2 minutes. Drain. Plunge into a bowl of ice water; drain.
2. Cook bacon in a large skillet over medium-high heat 4 minutes, stirring occasionally. Remove bacon from pan with a slotted spoon; set aside. Add vinegar, butter, and Dijon mustard to drippings in pan, stirring with a whisk until butter melts. Add quinoa and pepper to pan; cook 1 minute. Place quinoa mixture in a medium bowl; add asparagus mixture, parsley, tarragon, thyme, and spinach, tossing to combine. Divide quinoa mixture among 4 plates; sprinkle evenly with reserved bacon and almonds.
(Source: myrecipes.com)

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Delicious Fruit

Annabel’s & Co. Catering, 2016

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The Event Show, this Sunday! 

This Sunday, April 17th, don’t miss it! If you’re planning an event, you can plan it all – under one roof! We will be there along with several other vendors. 
The best part – it’s FREE! 🙂
Click here to RSVP. 

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Delicious Crunchy Peanut Slaw

  
1 big bowl of slaw, serves at least 8

1 medium head green cabbage, outer leaves removed

1 1/2 cups roasted, unsalted peanuts

1 bunch green onions

1 cup chopped cilantro (about two big handfuls unchopped)

Salt and pepper
Dressing:

1/2 cup light oil, like canola

3 tablespoons rice vinegar

1 tablespoon sugar (or more, to taste)

1 tablespoon sesame oil

1 teaspoon soy sauce (or more, to taste)
Shred the cabbage very finely. The fineness of the shredded cabbage is really what makes this salad; you want it in in threads, almost, and with the threads chopped into bite-size lengths. Toss with the peanuts in a large bowl. Chop the scallions, including the green and white parts. Toss the scallions and chopped cilantro with the cabbage, seasoning very lightly with salt and pepper.
Whisk the dressing until emulsified, then taste and adjust to your own preferences of sweetness and saltiness.
Toss with the cabbage. Garnish with a few more peanuts and serve.
(Source: Faith Durand @ thekitchn.com)

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Delicious Stone Fruit Smoothie Recipe

Smoothie-Summer-Stone

 

Makes 2 cups

  • 1/2 cup Greek yogurt
  • 1 plum, pit removed, flesh roughly chopped
  • 1 peach, pit removed, flesh roughly chopped
  • 1 nectarine, pit removed, flesh roughly chopped
  • 1/2 cup blueberries, fresh or frozen

Combine ingredients in blender and blend until smooth.

 

(Source: rodalesorganiclife.com)

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