April Showers: Shower Menu

Whether you’re hosting or attending a bridal show, wedding shower, or baby shower, Laurie Crowell the owner of Golden Fig has some recipes that would be just perfect.

Chevre with flowers

This one is as easy as it sounds. You need 1 4 oz piece of chevre and some edible flowers. Press the flowers on the cheese OR pull the petals into smaller pieces and press onto cheese.

Serve with crackers.

Grilled Shrimp and Orzo Salad

1.5 C uncooked orzo (cook according to box instructions) rinse when done cooking and toss with a little olive oil to inhibit clumping

1 lb shrimp (peeled, deveined tails removed)
olive oil (about 3 tablespoons are used throughout recipe)
Kosher Salt, freshly ground black pepper to taste
1 C diced English cucumber
1 C cherry tomatoes, halved
1/2 C crumbled Feta
1/4 C fresh dill
1/3 C fresh lemon juice (about 3 lemons worth)
2 green onions, finely chopped

Preheat grill. Toss shrimp with 1 TB olive oil, salt and pepper. Skewer

Place on grill and cook 4-6 minutes until pink. Remove from heat, slide off skewers into bowl and cover.

In a large bowl add cooked orzo, cucumber, tomato, feta, dill, cooked shrimp. Gently stir to mix.

Add remaining olive oil, lemon juice, check seasonings and add more salt and pepper to taste.

Remember that Feta does have a nice salty tang to it, so don’t oversalt.

 

Spring Sangria

1 bottle sparkling rose (if you can find Gruet from New Mexico, that is my favorite!)
16 oz Lavender lemonade
lemonade lemon slices
1 quart quartered strawberries
edible flowers for garnish

Pour prosecco and lemonade into pitcher

Add lemon slices and strawberries.

Let rest 1 hour before serving over ice with an edible flower floating in your glass.

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