“There is nothing I would not do for those who are really my friends. I have no notion of loving people by halves, it is not my nature.” -Jane Austen
Our post this past Wednesday talked about celebrating “girlfriends” this Valentine’s Day. Christi and I hosted a luncheon in honor of some special ladies in our lives. For details, photos, setting and decorative ideas click here.
Today we are sharing our Galentine’s Day Luncheon Menu and the recipes. Revel in Cupid’s inspiration and create something special for your gal pals!
Caprese Fruit Skewers
36- strawberries, cleaned with tops taken off
24- fresh basil leaves, rinsed and carefully dried
24- bocconcini balls, drained
12- wooden skewers
1 bottle of store bought balsamic glaze
Clean strawberries and set them aside to dry on a paper towel. Rinse basil and gently remove the leaves from the stems. Carefully thread a strawberry, basil leaf, bocconcini ball-repeat once, ending with a strawberry. When all 12 kabobs are completed, lay them onto a platter and drizzle the top with the balsamic glaze. 12 servings
Fusilli & Heart-shaped Pasta Salad with Green Beans, Pistachio and Lemon-Thyme Vinaigrette
8 ounces uncooked fusilli or gemelli (can substitute gluten free pasta)
1 cup (1- 1/2 inch) cut haricots vert
1/2 cup shelled and chopped pistachios
2 Tb fresh thyme leaves, divided
2 Tb grated lemon peel, divided
1 Tb minced, shallot
2 Tb Champagne vinegar
3 garlic cloves, crushed
5 Tb olive oil
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
1 ounce shaved, fresh Parmesan cheese
Cook pasta according to the package direction, omitting salt and fat. Add the haricots vert during the final two minutes of cooking. Rinse the cooked pasta and haricots vert under cold water until cool, then drain.
Place the pasta, haricots vert, pistachios, 1 Tb thyme and 1 Tb lemon rind in a large bowl; toss gently to combine. Combine remaining 1 Tb thyme and 1 Tb lemon rind, shallots, vinegar and garlic in a small bowl, mixing well with a wire whisk. Add salt and pepper and mix well. Drizzle over the pasta mixture and toss to coat. Top with Parmesan cheese. 4 full servings or 8 side servings
Smoked Turkey & Provolone on Baguette with Bacon & Avocado Mash
1/2 cup thinly sliced red onion
2 Tb apple cider vinegar
8 slices bacon (can use turkey bacon)
1 Hass avocado, halved and pitted
1/2 cup nonfat plain Greek yogurt
Kosher salt and freshly ground pepper
2-3 rustic baguettes, cut in threes and sliced in half for sandwiches
1 tomato, thinly sliced
1 carton sprouts
12 ounces thinly sliced deli turkey breast
1/4 lb Provolone cheese, thinly sliced
1/2 small English cucumber, sliced very thin
Toss the onion with the vinegar and 2 tablespoons water in a small bowl. Let stand 15 minutes, then drain. Meanwhile, cook the bacon as the package directs.
Mash the avocado with the yogurt in another small bowl until smooth. Season with salt and pepper.
Lay 4 halves of the sandwich rolls on a cutting board and spread with half of the avocado-yogurt mixture. Add a layer of turkey breast, bacon, Provolone slice, cucumber and red onion. Top with tomato, sprouts, salt and pepper. Spread the left over avocado mixture on the remaining 4 roll halves and place spread-side down on top of sandwich. 8-10 half sandwich servings
For dessert we made Duncan Hines Creamy Red Velvet Cupcakes (click here for recipe) and Emeril Lagasse’s Old-Fashioned Chocolate Pudding (click here for recipe). The Valentine’s Day sugar cookies were ordered from Lizy B. Bakes. We had her bake the “love bird” cookies that had small holes at the top so we could hang them from branches we added to our floral centerpiece.
This menu is easy and delicious and perfect for a ladies luncheon. Everything was topped off with Moet & Chandon Imperial champagne. Let us know about any fun GALentine’s celebrations you create – we would love to hear about your special plans.