Friday, March 7, 2014

Spring Picnic


I absolutely love renovating old recipes. I’ve actually had the opportunity to work with Vintage KC magazine on this endeavor and have had so much fun doing so. The following 3 recipes are some light and fresh favorites that are perfect to add to any spring menu. And be sure to check out the full publishing, the story of the recipe renovation and the vintage recipes HERE at Vintage KC magazine for free on pages 36 + 37.


Pink Grapefruit and Fresh Mint Margaritas

>>> INGREDIENTS <<<

5 large pink grapefruits, room temperature
15 fresh mint leaves
2 ounces orange triple sec
8 ounces favorite tequila
1/3 cup agave nectar
1/2 cup sugar

>>> DIRECTIONS <<<

Cut one of the grapefruits into wedges and place the sugar on a small plate. Squeeze the juice of the 4 remaining grapefruits into a large pitcher. Add the agave nectar and stir well. Tear up the mint leaves and add them to the fresh grapefruit juice and agave mixture, then add the triple sec and tequila. Add ice and give it a good stir. To garnish the rim of your glasses take a wedge of the sliced grapefruit and run it around the edge of the glass, then dip into the sugar. Fill up and enjoy! Yields approximately 6 servings.


Chicken, Celery and Olive Salad Sandwiches

>>> INGREDIENTS <<<

1 cup celery, diced
2 tablespoons black olives, chopped
2 tablespoons walnuts, chopped
1 cup cooked chicken, diced
1 teaspoon spicy brown mustard
2 teaspoons shallot, minced
2 tablespoons fresh dill, chopped
1/4 cup mayonnaise
Salt and pepper to taste
Whole wheat bread

>>> DIRECTIONS <<<

Mix all of the ingredients together, except for the bread, and make into sandwiches. Yields approximately 6 servings.


Creamy Cilantro Vinaigrette

>>> INGREDIENTS <<<

1/2 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons sour cream
1/2 teaspoon salt
1/2 teaspoon spicy brown mustard
2 tablespoons agave nectar
1 tablespoon fresh cilantro, chopped
1 clove garlic, minced
Dash black pepper

>>> DIRECTIONS <<<

Whisk everything together until well combined. Chill in the refrigerator for 6 hours to let the flavors develop then serve! Yields approximately 6 servings. 
 
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