144.6...Entertaining Spring Dishes

April 13, 2016

144.6...Entertaining Spring Dishes

It was Brussels sprouts twice in one day on Monday. The first batch of sprouts was at lunch, then at dinner I reheated the leftover sprouts from the weekend.

To go with them, I roasted some salmon with garlic salt, lemon pepper and lemon slices. My new favorite, easy, healthy way of cooking salmon!

Tuesday’s breakfast:

After I took the kids to school, I went to Cardio Strength class at the gym. That class is seriously hard. I walked outta there drenched in sweat.

I went to the La Jolla Community Center for a cooking class with Phillis Carey. The class was all about Entertaining Spring Dishes.

The first recipe was Roasted Asparagus Soup:

I love asparagus so this was an obvious love for me. Besides the creme fraiche swirled on top, no cream was used in the recipe but it tasted so creamy!

The second recipe was Mustard and Fennel Crusted Pork Tenderloins with Cumberland Sauce:

I especially loved the whole grain mustard on the pork. The sauce was a bit sweet (contains red-currant jelly) but it went very nicely with the pork.

Next up was Risotto Primavera with Prosciutto, Asparagus, Leeks and Fresh Peas:

Fabulous. I went to another class of hers recently where she made this but I wasn’t sad about eating it again. :)

The next recipe was Apricot Glazed Chicken Breasts on Sausage Rice Pilaf:

While the chicken was delicious, it was the rice that stole the show. It had chopped apricots in it and I actually liked it. Me liking fruit in my food?? What is this world coming to!?!

Dessert was Blueberry Lemon Bars with a Shortbread Crust: