Jump Start

Jump start Easter with some inspired spring brunch side menu ideas. 

Cucumbers with Yogurt Dill Sauce

  Ingredients:

• 1-cup plain yogurt
• 2 TB. salad dressing or mayo
• 1 tsp. dried dill weed
• 1-2 cloves garlic minced
• 2 cucumbers thinly sliced about 3 cups
• ¼- 1/2 cup red onion

Directions:

• Mix all ingredients except cucumbers and onion in large bowl
• Stir in cucumbers and onion
• Cover and refrigerate at least 30 minutes to blend flavors
• To serve garnish with fresh sprig of dill

Green Bean Salad with Red Onions

Recipe adapted from Country Living November 2011

Ingredients:

• 2 lbs. green beans with ends trimmed
• ½ cup extra-virgin olive oil
• 2 tsp. Dijon mustard
• 4 garlic cloves
• 1 small red onion thinly sliced
• ½ cup total of chopped fresh dill, basil; parsley-if using dried 1 tsp. of each
• 2 tsp. lemon zest about 1 lemon
• 1/3 –1/2 cup lemon juice
• glazed walnuts
• feta crumbles

Directions:

• Cook green beans till crisp in boiling salted water about 3 minutes
• Drain in colander and rinse with cold water-set aside
• In a blender add herbs and all other ingredients except onion and lemon juice
• Toss blender mixture with green beans and refrigerate at least two hours  
• To serve toss with lemon juice, onion and glazed/candied walnuts

 Spinach Orange Salad

Adapted from Cuisine December 2011

 Salad Ingredients;

• 1 bag of baby spinach-remove stems
• 2 large oranges peeled and sliced thinly
• ½ cup red onion cut in rings
• crumbled Gorgonzola
• 1-pint blueberries
• 1 cucumber sliced
• candied / glazed almonds or walnuts (package choices found in produce section)

Vinaigrette Dressing Ingredients:

• 4 TB. each white or blush balsamic vinegar and olive oil
• 2 TB. minced shallots
• 1 tsp. Dijon mustard
• salt and pepper to taste
• 1 TB. poppy seeds

Directions:

• Mix dressing ingredients with whisk or in a blender-set aside
• Combine greens, spinach, orange, blueberries, cucumber, onion slices, nuts
• Refrigerate till serving
• Add dressing and crumble cheese on top