Hey there!  Feeling Springy?  You already know how much I luv luv luv flowers.  Well,  I found a really cute food flower idea on Pinterest that I thought I might share with you because…

They’re Springy.

They’re Pretty.

They’re Tasty, Healthy, and Fun To Make!

How can you go wrong with that?

And they’re really so simple.  To be honest at first I wasn’t sure about the prep.  I’m not the world’s craftiest.  And if you’re like me I assure you they are easy peasy and you can of course do all different types of fruit this way – Cantaloupe, Watermelon, Honeydew, Apples, Pears, Mangos…what have you!

I call them Easy Kiwi Berry Fruit Flowers.  Aren’t they cute???

I used these with great success at my Mom’s recent Surprise 70th Birthday Bash.  They definitely created a “WOW” factor on the table with the other food and the guests and family just gobbled them up.

And as you might surmise, they’re not just for parties!!  My kids lllllllooooovvvvveeeee them too.  Check this out.

First you wash, dry, and peel the kiwi and berries.  Next you slice the kiwi (or your fruit of choice) and shape them with any cookie cutter shape you like.  (My mother-in-law gave me a bunch of vintage shape cutters ages ago and they were perfect for this – thanks Mom!)

Be sure to save fruit pieces you don’t use for these pretty babies.  Throw them in your salad that night, or add to any fruit salad ideas you have or you can do like me and…

Eat them!  

Now once your berries are dry, grab a toothpick or skewer of your choice, stack the fruit, and hold together with said pick.  I liked the look of a couple different types of berries for plate presentation and the white platter really set them off.

Done!

There you have it.  Pretty little edible spring flowers.

Wonder what other shapes one could make?  Hmmm.  Makes a great kid/kitchen edible craft idea too!

Happy eating!  Hope you enjoy!

Hi Guys!

Guess what!  It’s PEAK Asparagus Season!  Yup.  Asparagus season starts in February and goes til June, but now in April is at its peak.

Which means it’s plentiful.  It’s delicious.  And you should be able to get it at a better price than usual!  Which makes it a terrific quick, healthy, side to a meal.  We eat it A LOT with grilled chicken, fish, steak…you name it.  And it’s a snap to prepare!
Speaking of snap…lets get started.

Start by simply ‘snapping’ off the tough bottom ends.  Some people cut it off, but it naturally snaps off right where it should, so do what you like there :o)!

Next, add a TBS of oil (I use EVOO) to a large frying pan on Med/High heat and throw in a clove of slightly mashed garlic.  Cook the garlic clove (a minute or so) until it browns slightly and turns fragrant – then remove.

You can use chopped/minced garlic, but it’s tricky on higher heat and you know if garlic burns it gets bitter and then you have to throw the whole thing away…just seems easier to flavor the oil briefly for me, but you choose!

When the oil is infused, add your sliced onions and asparagus.

Stir fry for a minute or two until the onions begin to soften and the asparagus begins to turn a bright green.

This is the time to add your salt and pepper and sprinkle in your sesame seeds.

Toasted sesame seeds add a delightful layer of flavor to this dish, but if you’ve not the time, just throw them in regular like I did here and it’ll taste just mighty fine!  Stir-fry another minute or two and when they’re nearly done (that’s tender crisp for me) turn of the heat and drizzle in a tablespoon of fresh lemon juice and stir to coat.

And that’s it!  Pour into serving dish, add some lemon zest if you so desire and a slice or two for garnish and have at it!

This dish is so fresh and irresistible, I usually can’t help but to dig in immediately. Guests love it too, so it’s a great side to use when you entertain, and it’s so simple your kiddos can help with it!  This one’s a keeper – it’s sooo good!

So go ahead.  Dig in and make your mouth happy!!

Happy Asparagus Season friends – enjoy!

Lemon Sesame Asparagus Stir-Fry

From: lauraschoice.com

Prep Time: 5 Mins Cooking Time: 5 Mins Total Time: 10 Mins

Ingredients:

• 1 TBS extra virgin olive oil
• 1 slightly smashed garlic clove
• 1/4 C sliced sweet onion
• 1 bunch fresh asparagus
• 1 TBS sesame seeds – toasted are marvelous
• 1 TBS fresh lemon juice – or to taste 
• Salt and pepper to taste

Directions:

1. Heat 1 TBS of oil in a large frying pan over medium to medium/high heat
2. Slightly smash 1 garlic clove and add to heated oil in pan.  Cook 1 minute or until slightly browned and soft.  Remove and discard.
3. Slice asparagus and onions into one inch slices.  Add to infused garlic oil.
4. Stir-fry 1 minute or until onions begin to soften and asparagus begins to turn bright green.
5. Add sesame seeds and salt and pepper to taste.  Stir-fry another minute or two until just tender crisp.
6. Turn off heat and drizzle lemon juice over asparagus.  Add to serving bowl and top with fresh lemon zest and slices if desired.

Ok.  So you just had Burritos.  YUM!

Now what to do with the refried beans and filling leftovers…

Sure I could make another burrito… and what the heck would be wrong with that????

But…if you’re in the mood to try another fun, quick lunch idea with refried beans instead (and you’ll want to use up your beans quickly as you know they only last a day or two in the fridge before they really start to stink to high heaven), here’s a great option for you (and me :o)).  Refried Bean Sandwiches!!!

It’s so easy and gooey, warm and delicious, is a great protein source, is fun to eat, and is another surprisingly quick alternative to turkey and PB&J!  See what you think!  I’m pretty sure they’ll make you smile…

Open Faced Bean Sandwiches

From: Recipe Adapted from Beth Mochnick (thanks Mom!).

Ingredients:

• Fat Free Refried Beans
• 4 Slices of whole wheat bread, toasted
• A sprinkle of shredded cheddar
• A sprinkle of shredded lettuce (iceberg gives a great crunch, romaine or other leafy lettuces deliver better nutrition – take your pick!)
• Finely diced fresh tomatoes (optional – I have a hard time eating anything without tomatoes…)
• Dash hot sauce (also optional)

Directions:

1. Toast bread slices.  Spread beans liberally (about 2 TBS) over toast.  
2. Sprinkle with cheese and broil for 2 minutes or until cheese is melted and beans are warmed.  
3. Remove promptly from broiler, place on serving plate, and sprinkle shredded lettuce to taste on top.  
4. Serve with a side of fruit.  Hot sauce optional.