Celebrating Spring with a Luncheon

What better way to celebrate blooming Rhododendrons than having a Spring luncheon with a gardening theme.

Fresh lemon slices add to this arrangement with a pair of gardening gloves arranged near the  vase.

First course: Mandarin Orange Pecan Salad. This recipe was posted Tuesday May 14th.

Second Course: Focaccia Pesto Turkey Spinach Sandwiches. This recipe was previously posted as a mini appetizer cut into small bites.

Ingredients:

• Focaccia bread 
• prepared pesto
• spinach leaves or Romaine
• deli roasted turkey or roasted chicken
• provolone or colby jack cheese
• grape tomatoes

Directions:

• Slice bread horizontally
• On one side of bread spread pesto
• Layer spinach, turkey or chicken and cheese
• Slice bread into fourths for sandwiches
• Use toothpick and add 2 grape tomatoes to the top

This photo shows a completed plate. On  the left is a small mini waffle cone filled with fresh fruit, salad, sandwich and chips

Lemon Bars

Cook's notes: recipe adapted from Cindy's file. Use a 9 inch square glass pan. Add 4 TB. lemon juice rather than 3 TB. in the filling if you like more lemon flavor. 

Ingredients:

Crust

• 1/2 cup softened butter
• 1 cup flour
• 1/4 cup confectioners sugar
• 1/2 tsp. cinnamon
• 1/3 cup toasted coconut
• 1/4 cup chopped walnuts

Directions:

• Use a mixer and combine ingredients
• Pat into pan and bake @ 350 for 16 minutes
• Let cool 2-3 minutes before adding filling

Ingredients:

Filling

• 1 cup sugar
• 2 TB flour
• 1/2 tsp. baking powder
• 3 TB. lemon juice
• 2 eggs 
• 4 TB. lemon zest

Directions:

• Use a mixer and combine ingredients
• Pour over crust and bake @ 350 for 20-25 minutes
• While still warm sprinkle with powdered sugar