Wednesday, April 11, 2007

Easter/ Spring Dinner

We brought the dinner to 90-something parents

Salad: romaine (organic), fresh oranges, sliced fennel, diced cucumber, chives, thawed frozen peas, olive oil, raspberry vinegar
Carrots (by Sweet Pea): peeled, sliced, steamed in a covered frying pan, with dried organic apricot slices, grated organic lemon zest, 1/4 garlic clove, chopped, lots of chopped pistachio nuts

Fresh spring asparagus, oven roasted with olive oil & butter. Add sliced leek in last 10 minutes (375 degrees, maybe 20 minutes?)

Parsnips, peeled and cut in chunks. Roasted with the meat in little blue roaster
Pork loin roast, roasting time depends on size of roast, 375-400. Sauce recipe for roast: Combine in saucepan, bring to a boil, pour over roast and parsnips
1/2 cup real maple syrup, 1/4 cup honey, 1 teaspoon each.. ginger, ground cloves, coriander; 1/4 teaspoon turmeric (good-health spices)
Orange gelatin by Dave; 10 grain rolls by C&D (no trans fat: Bob's Red Mill mix)

Real Key lime pie with graham cracker (no hydrogenated oil) crust, freshly whipped cream. Thanks C & D
Spring tablecloth was a Mother's Day gift to my Mom, when we were kids.

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