Shrimp and Asparagus Crepes ~~Recipe Redo

These easy and delicious crepes filled with shrimp and asparagus in a creamy mushroom sauce are a wonderful first course or fish course for your Easter Dinner.  

We are sharing Fresh Spring Recipes today.....

Spring Berry Gelato #LitHappens

Creamy, delicious gelato made with blueberries, blackberries and strawberries is the perfect spring treat as the weather starts to warm.

I was inspired to make this Gelato while reading Eat Pray Love by Elizabeth Gilbert.

Printemps Accueillant et le Menu de la Semaine #Winophiles

The French Winophiles are celebrating Springtime in Paris.  I decided to bring Strawberries in Cremant with Chantilly Cream to the party.

Spring Vegetable Soup, a Book Review and the Weekly Menu

Healthy, light and delicous this soup is a perfect starter for a Springtime celebration.  

Now that Lent is upon us and Easter is around the corner, my thoughts turn to Spring.  I served this soup for Easter Dinner last year and never got an opportunity to share it with you.  I am happy to rectify that today.

Wilted Spring Greens Soup with Amelia Brut Rose #SoupSaturdaySwappers and #Winophiles

Creamy, delicious and nutritious this soup is the perfect starter for your Easter dinner.

We are dishing up Spring Greens Soups with the Soup Saturday Swappers.......

Spring Vegetable Gratin #BakingBloggers

This rich, creamy and wonderful gratin is hearty enough to serve as a Meatless Monday meal for 4 people.  I chose to serve it up with Lemon Chicken and easily served 6.

We are celebrating Spring Vegetables with Baking Bloggers today........

Orange Creme Smoothie #SpringSweetsWeek

Rich, thick and delicious this citrus smoothie is the perfect, nutritious way to start your day.

We are still celebrating Spring Sweets Week.  Please join us........

Carrot Cake Cupcakes #SpringSweetsWeek

Delicious, tender carrot and pineapple laced crumb spiced with cinnamon, ginger and nutmeg.  Baked to perfection and covered with a pineapple cream cheese frosting before getting a sprinkle of Spring Sunshine.....

It is time for Spring Sweets Week.....woooohoooooo!!!

Asparagus Almondine #OurFamilyTable

Tender stalks of Asparagus, tossed in garlic oil and sprinkled with toasted almond slices.  A perfect Springtime Side Dish.

Step in for more wonderful Springtime Sides being shared from Our Dinner Table.......

Crab Salad with Lemon/Dill Vinaigrette #DerbyDay

Hello and Welcome to Derby Day.  Are you a fan of the Kentucky Derby?  Do you watch it on television?

I'm really kind of oblivious to it but when Ellen of Family Around the Table invited us to her party I jumped right in.  I'm always up for a party!!

Some people treat the Derby like the Superbowl. They have huge gatherings while they watch the race.  There are special drinks and foods that are always included.  I feel the same way about this as I do football.....Did someone say food?  Count me in!

I have watched movies about the Derby and have enjoyed them.  I have a niece who is a jockey and I hope one day to go to Kentucky and watch her compete in the Derby.  But until then I will just be in it for the food and company.

Last year for Derby Day I served up some Pickled Shrimp.  It was delicious.  I know that there are a ton of foods associated with Derby Day like Mint Juleps, Sweet Tea, Hot Browns, anything with Bourbon and Pimiento Cheese.

I wanted to make something that was a little different.  I found a whole party menu at Southern Living dedicated to the Kentucky Derby.  One of the recipes they shared was called Spring on a Plate Salad.

My recipe was inspired by that.  It contains Crab, Peas and Fennel, as the original. It does not have soy, red onion, red pepper or microgreens only because I didn't have any of those on hand.  My peas were frozen and not fresh and my greens were a baby spring mix. I also added some cucumber since I had it in the refrigerator.

I whipped together a lemon dill vinaigrette.  I never linked to the recipe provided because making vinaigrette is second nature to me.  I marinated my fennel and peas in the vinaigrette and then ladled these over my greens because I don't like a lot of dressing on my salad.  I prefer to dress it lightly and pass the dressing for those who like more.

Use the best crab that you can find and afford.  This claw crabmeat is a little more expensive but, after all, the crab is the star of this salad.

I made a platter of salad and passed it at the table instead of making individual salads.  I filled the platter with greens and sprinkled on the cucumber and carrots.  I used a spoon to ladle the marinated peas and fennel over the top.  The remaining vinaigrette went into a cruet for the table.

The crowning glory is the crab that is scattered along the top.  This was served as the first course for a family dinner.  It was a huge hit.  I'm sure your family and friends will love this addition to your Derby Day Feast.

You will find links to more wonderful Derby Day dishes following the recipe for this bright and flavorful Springtime Salad.

Yield: Serves 4-6 as a first course
Author: Wendy Klik
Pin it

Crab Salad with Lemon Dill Vinaigrette

This bright and lovely Springtime salad topped with succulent crab claw meat is the perfect starter for your next dinner party.

ingredients:

5 c. mixed baby Spring greens

1 cucumber, thinly sliced

1 carrot, washed, scraped and thinly sliced

1 c. frozen peas, thawed

1 small fennel bulb, thinly sliced

8 oz. crab claw meat, picked through for any shells

Juice of 1 lemon

1/3 c. extra virgin olive oil

salt and pepper, to taste

1 T. fresh dill fronds, chopped

instructions

Whisk together the lemon, olive oil and dill.  Season to taste with salt and pepper.  Add the peas and fennel, tossing to coat.  Set aside.

Rinse and dry the greens and place them onto a platter.   Sprinkle with the carrots and cucumber.  Spoon the marinated peas and fennel down the center of the salad.  Strain the remaining vinaigrette into a serving container.

Top the salad with the crabmeat and serve, passing the vinaigrette.

notes

This recipe adapted from Southern Living.

https://adayinthelifeonthefarm.blogspot.com/2018/05/crab-salad-with-lemondill-vinaigrette.html

Property of A Day in the Life on the Farm

Created using The Recipes Generator

More Derby Day Dishes

• Hot Pepper Jelly by A Kitchen Hoor's Adventures
• Chocolate Bourbon Balls by Simple and Savory
• Crab Salad with Lemon Dill Vinaigrette by A Day in the Life on the Farm
• Kentucky Hot Brown Sandwiches by Jolene's Recipe Journal
• Kentucky Hot Brown Pizza by Cookaholic Wife
• Maple Bourbon Sour by Family Around the Table

Spring Vegetable Minestrone with Chicken Meatballs #SoupSaturdaySwappers

We are celebrating Spring with Camilla of Culinary Adventures with Camilla this month at Soup Saturday Swappers.

I wish I were celebrating Spring for real.  As I write this post we are having snow flurries here in Michigan.  It is April 17th.  I don't know that Spring is ever going to Spring.

The only good thing is that our group is sharing a slew of soup recipes today that will help keep me warm as I dream of Spring springing.

The soup I am sharing with you today is a wonderful celebration of Spring.  In fact, I first made it as the first course for our Easter dinner.  Not this past Easter but the previous Easter of 2017.  I'm not sure why I didn't share it with you at that time but.....better late than never.  Perhaps it was providence because it fits this months Soup Swapper theme perfectly.

I ground my own chicken to make the meatballs for this soup but you can certainly buy ground chicken or even ground turkey at your grocers.   I just happened to have a lonely chicken breast in the refrigerator so I used it.

The chicken meatballs really are the star of this brothy soup chock full of baby spinach, carrots and pasta.  I found this recipe in the April 2012 issue of Bon Appetit and have made it several times with great results.  

You can use any Spring vegetables you have on hand.  I often add peas, zucchini and/or summer squash with great results.  Use any small pasta you have on hand.  I used stars in the soup pictured above but have used larger, small pasta and was happier with the results.

Please stop by and see the other Spring Soup offerings linked at the bottom of this post.  You will be glad you did.

Interested in joining us on the third Saturday of each month?  Just leave a comment below with a link to your blog and I will be happy to add you to the group.

Spring Minestrone with Chicken Meatballs 

slightly adapted from Bon Appetit

6 oz. ground chicken

1/2 c. Italian seasoned dry breadcrumbs

6 T. freshly grated Parmesan cheese, divided

4 cloves garlic, minced, divided

1 large egg, lightly beaten

salt and pepper to taste

2 T. olive oil

1 leek, white and light green, well washed, sliced into half moons

7 c. chicken broth, store bought or homemade

3/4 c. small cut pasta

2 carrots, scraped and sliced

2 handfuls baby spinach leaves

Combine the ground chicken, bread crumbs, 3 T. Parmesan, 2 cloves garlic, egg, salt and pepper.  Form into 1/2" meatballs.  I used my cookie scoop.

Heat oil in soup pot over medium heat. Add meatballs and cook until golden brown all over, 3-5 minutes. Remove from pot to a plate and set aside.

In the same pot, add the leek.  Cook and stir for a minute or two and then add the remaining two cloves of garlic.  Cook and stir, scraping up any browned bits stuck to the bottom of the pan.  Add the chicken broth and bring to a boil.  Stir in the pasta and carrots.  Cook for about 8 minutes.  Add meatballs and cook for another 3-4 minutes until pasta is al dente, carrots are tender and meatballs are cooked through with an internal temperature of at least 165*.  

Stir in the spinach and the remaining 3 T. of Parmesan cheese.  Taste and season with additional pepper, if needed.  Garnish with additional Parmesan cheese, if desired.  Print Recipe

More Spring Soups

An InLinkz Link-up

Creamy Asparagus Soup #ImprovCookingChallenge

The #ImprovCookingChallenge is a monthly blogging event where two ingredients are assigned to a month. Bloggers can make any recipe they like as long as it features the two ingredients.

If you are a blogger and would like to join us, please visit our Facebook page.  You can also read more about the event on our our home page and you can see previous creations on our Pinterest board.

Our ingredients for this month's Improv Cooking Challenge are Asparagus and Cream.  This great group is ran by Nichole of Cookaholic Wife.

These are perfect ingredients for this time of year.  I knew right away that I was going to make an Asparagus soup to serve with Easter Dinner.  I think Asparagus is one of the great blessings that Spring brings to us each year.  It is my favorite vegetable and that means something because I LOVE all vegetables.

This soup is quick and easy to make.  I added cream to this version because of the theme for our challenge, however it can be made with all chicken broth and it is still creamy and delicious.  Using all broth will also make it lower in calories.  Replacing the butter with olive oil and the chicken broth with vegetable broth makes it the perfect vegan first course.

Whenever I make a cream soup that needs to be perfectly smooth, I use my heavy duty blender and allow it to do all the work for me.  When making a soup, like this corn chowder, where only a portion needs to be pureed, I use my immersion blender.  

I was a bit disappointed with the shadows in my photo but, as I said, this was served as first course on Easter so I snapped a quick shot before taking it to the table filled with hungry people.

Creamy Asparagus Soup

2 T. butter

1/2 Vidalia onion, diced

2 T. flour

3 1/2 c. chicken broth 

1/2 c. light cream

1 bunch asparagus, tough ends snapped off

1 t. dried savory

Salt and pepper, to taste

Remove the tips from the asparagus and place in a small bowl.  Add a touch of water, cover and microwave for a 2-3 minutes.  Remove, drain and set aside.  Chop the stalks of the asparagus into 1" pieces.  Set aside.

Melt the butter in a soup pot over med high heat.  Add the onions and cook until fragrant and translucent.  Add the flour, cook and stir for a couple of minutes until light brown and nutty smelling.  Gradually whisk in the chicken broth until flour is dissolved.  Add the asparagus stalks and savory.  Bring to a boil, reduce heat to a simmer, partially cover and cook until asparagus is very tender, about 20 minutes.

Place the mixture into a heavy duty blender and puree until smooth.  Alternately you can use a food processor or an immersion blender.  Return to the pot and stir in the cream.  Season to taste with salt and pepper.  Garnish each bowl with the steamed asparagus tips.  Print Recipe

More Asparagus and Cream Creations

An InLinkz Link-up

Spring Pea Pasta #KitchenMatrixCookingProject

A few of us are working our way through the Kitchen Matrix Cookbook by Mark Bittman.  We post a recipe each Tuesday based on a section of the book chosen by one of the bloggers.  This month I am choosing the themes.

This week I asked the others to join me in preparing Pasta Primavera in honor of Spring.  Of course, Spring has not sprung here in Michigan yet.

I did not let that deter me though.  I had no fresh Spring peas so I used frozen baby peas.  That just served to make my life easier because there was no shelling involved.

Here is Bittman's Universal Instructions for making Pasta Primavera:

"Bring a large pot of water to a boil, salt it, then add 1/2 to 1 pound of pasta.  (Vary the amount depending on your preferred pasta-to-sauce ratio; the quantity of sauce in the recipes that follow will sauce up to one pound of pasta, or enough to serve four at minimum).  When the pasta is tender but not mushy, drain it, reserving 1 cup of cooking water".

There you go.  I boiled my pasta to al dente and drained it.  I had placed the peas in the colander so that when I drained the pasta, it would warm the peas.  I  then added a glug of olive oil and a pat of butter to the pan I had boiled the pasta in and placed it over med high heat.  I added minced garlic and crushed red pepper to the oil/butter mixture and then stirred in the peas and pasta.   Seasoned with salt and pepper and it was ready to serve.

This would make a perfect Meatless Monday meal.  I served it on a Saturday so I plated it as a side dish with lemon chicken and paired it with a bottle of wine from Navarra, Spain.  I will be sharing more about this pairing on Saturday when I get together with my friends for Wine Pairing Weekend.  

That event is being hosted by my friend Cam of Culinary Adventures with Camilla.  Why is this significant?  Well, this Kitchen Matrix Cooking Project was Cam's brainchild.  You are welcome to join us and can find out all you need to know in this post of Cam's.

Here's the other Pasta Primavera being shared today

An InLinkz Link-up

Spring Pea Pasta
inspired by The Kitchen Matrix Cookbook

1/2 lb pasta
1 c. frozen baby peas, defrosted
1 clove garlic, minced
1/4 t. crushed red pepper
1 T. olive oil
1 T. butter
salt and pepper to taste

Bring a large pot of salted water to a boil.  Add your pasta and cook according to package direction.  Place your peas in a colander. When the pasta is cooked pour over the peas in the colander to drain.

Return the pot to the stovetop and turn the heat to med high.  Add the olive oil and butter.  When melted and sizzling, add the garlic and crushed red pepper, stirring to prevent over browning.  Return the pasta and peas to the pot, tossing to combine with the sauce.  Season with salt and pepper.  Serve with grated parmesan cheese.  Print Recipe

Spring Greens with Roasted Asparagus and Lemon Vinaigrette #KitchenMatrixCookingProject

I was given the opportunity to choose the recipes for this month's Kitchen Matrix Cooking Project.  The KMCP is a group started by Cam of Culinary Adventures with Camilla where we are cooking through the cookbook by Mark Bittman and sharing our recipes each Tuesday.

I'm starting off this month with Salad Greens +12 Ways.  Mark has 4 subsets in this chapter; tender, crunchy, sturdy and bold.  I was making a salad to start our Easter Dinner.  I had some artisan salad greens containing fresh red leaf and butter leaf lettuce. 

I had some fresh asparagus left from that bought for our soup that I will be sharing with you at a later date.  I tossed it with olive oil, salt and pepper and roasted it in a hot oven for about 10 minutes.  

I had some dill left that I had needed for my Scallop Crudo that was served as the first course.  I decided to dress this with Bittman's Lemon-Shallot Vinaigrette.  It was the perfect, light salad course to start our Easter Feast and will be the perfect start to your Mother's Day celebration next month.

Make sure you stop by and see the other salads shared below my recipe.  You can join us as we explore 8 ideas for Pasta Primavera next Tuesday.  Learn how at Cam's information post. 

Spring Greens with Roasted Asparagus and Lemon Vinaigrette

inspired by Kitchen Matrix by Mark Bittman

1 small head red lettuce

1 small head butter leaf lettuce

12 stalks asparagus

1-2 t. olive oil, salt and pepper

2 T. chopped fresh dill

1/3 c. extra virgin olive oil

2 T. freshly squeezed lemon juice

1 small shallot, minced

salt and pepper to taste

Snap off the tough ends of the asparagus.  Place on a baking sheet lined with parchment or a silicone mat.  Drizzle with olive oil, season with salt and pepper.  Roast in a preheat 400* oven for about 10 minutes.  Remove from oven and set aside.

Rinse the lettuce well and spin dry.  Tear into bite sized pieces and place onto a platter.   Sprinkle with the dill and top with the roasted asparagus.

Whisk together the olive oil, lemon juice, shallot, salt and pepper.  Drizzle over the salad and pass remainder at the table with the salad for those who like more dressing.  Print Recipe

More Salad Greens + 12 Ways

An InLinkz Link-up

Roast Pork Loin with White Wine Sauce #EasterRecipes

In this household, as in many in the USA, we often serve ham for Easter.  However, there is no rule that you have to serve ham on Easter.  What if you don't like ham?  What if you don't want the high sodium content?

I normally rectify these problems with my guests by offering several meats with dinner.  But this year, I'm not having 20 guests.  In fact, I think there is only going to be 6 of us for dinner.  It's kind of senseless to make 3 or more entrees for only 6 of us.

So what is a person to do if they aren't feeding a crowd, don't want to serve ham but want to have an elegant entrée to celebrate the Resurrection of our Lord?

How about this gorgeous Roasted Pork Loin with White Wine Sauce.  It makes a beautiful presentation and works wonderfully with all the traditional side dishes normally served on Easter Day.

This is out final day of Easter Week.  My Festive Foodie friends and I shared recipes on Monday and Wednesday as well under the leadership of Christie from A Kitchen Hoor's Adventures.  Make sure you stop by and see what the others are sharing today.  You will find links at the bottom of this post.

Monday I shared a Broccoli Gratin and Wednesday I posted a recipe for Carrot Cake Cheesecake, both of which would be perfect to serve along with this roast.

Roasted Pork Loin with White Wine Sauce

adapted from Cuisine at Home, Issue #116

1 (3 lb) boneless pork loin roast

4 cloves garlic, thinly sliced

salt and pepper to taste

1 T. olive oil

1 T. butter

3 T. flour

1 1/2 c. chicken stock

1/2 c. dry white wine

Cut slits all over the roast with a small knife.  Insert garlic slices into each of the slits. Season the roast with salt and pepper.  Set aside to come to room temperature.

Melt the butter with the olive oil in a large, oven safe skillet over med high heat.  Brown the roast on the lean side for about 5 minutes.  Flip over so that fatty side is down and sear for another few minutes.  Place into a preheated 425* oven for 45 minutes to an hour.  An internal temperature of 145* is desired.

Remove pan from oven.  Transfer roast to a platter to rest, tenting lightly with foil.  Place the skillet over med high heat and stir the flour and salt and pepper to taste into the drippings.  Cook and stir for a couple of minutes until the flour browns slightly and is nutty smelling.

Add the wine, and cook, scraping up any browned bits stuck to the bottom of the pan. Add the broth and continue to cook and stir until thickened adding any juices that are on the platter from the roast.

Slice the roast into 1/4" pieces and top with the pan gravy.  Print Recipe

Friday Easter Week Recipes

• Brussels Sprout Potato Cakes by Cindy's Recipes and Writings
• Candied Lemon Zest Jalapeño Deviled Eggs by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Carrot Cake Cookies by Daily Dish Recipes
• Curried Deviled Eggs by A Kitchen Hoor's Adventures
• Dried Cherry and Almond Scones by Family Around the Table
• Easter Bunny Cake by Everyday Eileen
• Easter Egg Sugar Cookies by The Redhead Baker
• Eggs Benedict Breakfast Bake by Cookaholic Wife
• Greek Lamb Keftiko by Caroline's Cooking
• Ham and Cheese Breakfast Casserole by Karen's Kitchen Stories
• Roasted Pork Loin with White Wine Sauce by A Day in the Life on the Farm
• Maple Apple Baked Oatmeal by Jolene's Recipe Journal
• Peeps Cookie Bars by Sew You Think You Can Cook
• Easter Bread Cheesecake - Pasca by All that's Jas
• Spring Veggie Crudités with Fresh Pea Hummus by Culinary Adventures with Camilla
• Vanilla Bean Mocha Biscotti by Amy’s Cooking Adventures
• Vegetable Breakfast Casserole by Simple and Savory

Shaved Asparagus Salad for #SundaySupper

Our host for this edition of Sunday Supper is Anne of Simple and Savory.  Anne chose a theme of Easy Spring recipes.  Perfect, if you ask me.  I get so excited when Spring begins to spring.  I love all the fresh, bright flavors that we have been denied all winter while trying to eat locally and seasonally.

Asparagus is one of my all time favorite veggies.  We eat it at least once or twice a week while it is in season.  Frank is not as huge a fan as I.  He will eat a few stalks but the rest? Mine, all mine....I live in Asparagus heaven during the Spring.

I got the idea for this recipe from the cookbook by Kurt Beecher Dammier called Pure Food.  I adapted pretty much the entire recipe but wanted to acknowledge him as I wouldn't have thought to make this salad without drooling over the photo of his while thumbing through the cookbook.

I used a base of baby spinach to showcase the shaved asparagus.  Leaving the asparagus raw lends a touch of sweetness to the salad that is a pleasant surprise.  The carrot lends a touch of color and Macadamia nuts add richness and crunch.

This salad is perfect for your Easter Brunch or Dinner.

Shaved Asparagus Salad

inspired by Pure Food

2 T. extra virgin olive oil

2 T. Sicilian Lemon White Balsamic Vinegar

salt and pepper to taste

1 1/2 lbs. asparagus

2 c. baby spinach leaves

2 green onions, white and light greens

1 small carrot, peeled

1 oz. Macadamia nuts, coarsely chopped

Place the olive oil, vinegar, salt and pepper in a small jar with a lid.  Shake vigorously to combine. 

Snap off the tough end of the asparagus and discard.  Hold the asparagus by the tips and, using a peeler, shave into long strips.  Reserve the tips.

Slice the green onions in half lengthwise and roughly chop.  Using the peeler shave the carrot into strips.

Place the spinach, asparagus, carrot, green onions and nuts into a large bowl.  Pour the dressing over the greens and toss to coat.  Arrange on a platter and serve.  Print Recipe

More Healthy Spring Recipes

Breakfast

• Broccoli and Asparagus Frittata by A Mind "Full" Mom
• Herb and Leek Frittata by My Imperfect Kitchen

Cakes, Pies, and Sweets

• Coconut Custard Pie by Renee's Kitchen Adventures
• Fresh Strawberry Meringue Cake by That Skinny Chick Can Bake
• Mango Banana Bread by Asian in America
• Meyer Lemon Panna Cotta by Hezzi-D’s Books and Cooks
• Upside Down Brown Sugar Apricot Cake by The Bitter Side of Sweet

Cookies and Bars

• Carrot Cake Oatmeal Cookies by Pies and Plots
• Coconut Mango Chia Pudding Parfait by The Crumby Cupcake
• Maple Syrup Madeleines by The Finer Cookie
• Oatmeal Rhubarb Bars by Turnips 2 Tangerines
• Pistachio Lemon Bars by From the Bookshelf

Main Courses

• Creamy and Tangy Avocado Chicken Salad by Cooking On The Ranch
• Grilled Lamb Lollipops with a Lemon and Pea Dip by Sprinkles and Sprouts
• Lemon Quinoa Salad with Asparagus and Tomatoes by Hardly a Goddess
• Pad Thai Spring Rolls by Brunch-n-Bites
• Parmesan Crusted Pork Tenderloin by Sew You Think You Can Cook
• Spring Pizza with Goat Cheese & Asparagus by Wholistic Woman
• Spring Power Bowl by Simple and Savory

Pastas

• Crab and Asparagus Pasta by My Savory Spoon.com
• Lemon Garlic Shrimp and Asparagus Rotini Pasta by Recipes Food and Cooking
• Pasta Salad with Artichoke Hearts & Feta by Soulfully Made
• Simple Pasta with Peas, Ham and Cream by Cooking With Carlee
• Spinach Artichoke Pasta Recipe by Life Tastes Good

Seafood

• Baked Swordfish and Asparagus with Lentils and Chermoula by Caroline’s Cooking
• Flaked Salmon Arugula Spinach Watercress Salad by Cindy’s Recipes and Writings
• Prosciutto-Wrapped Salmon with Brie by Books n’ Cooks
• Red Snapper in a Saffron-Tomato Broth with Artichoke Hearts & Potatoes by Gourmet Everyday
• Roasted Shrimp and Asparagus Salad with Lemon Vinaigrette by Jersey Girl Cooks
• Salmon with Parsley Pesto and Peas by Cooking Chat

Veggies and Sides

• Alfredo Scalloped Potatoes with Ham by Fantastical Sharing of Recipes
• Asparagus Ham and Swiss Danish Braid by Crazed Mom
• Asparagus Soup by Bottom Left of the Mitten
• Cheesy Potato Asparagus Tart by Sunday Supper Movement
• Herbed Lemon Potato Salad by Cosmopolitan Cornbread
• Microwave Carrots and Peas by Cricket’s Confections
• Roasted Spring Vegetables by Food Lust People Love
• Shaved Asparagus Salad by A Day in the Life on the Farm

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.